• Applied Chemistry for Engineering
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• v.10 no.5
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• pp.767-771
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• 1999

Poly(ester-imide)(PEI) for the electrical insulation coating was synthesized and evaluated with one-step method as well as two-step method. For the synthesis of poly(ester-imide), imide repeat unit of N,N'-(4,4'-diphenylmethane) bistrimellitimide(DID) was initially made from trimellitic anhydride(TMA) and methylene dianiline(MDA), followed by the second stage reaction of esterification. One-step reaction was performed by reaction of TMA, MDA, dimethyl terephthalate(DMT), ethylene glycol(EG), and 1,3,5-tris-(2-hydroxy ethyl) isocyanurate(THEIC) in m-cresol solvent at a time. The synthesized poly(ester-imide) was cured with xylene, P-5030K(phenol-formaldehyde resin), TK-8(TDI type blocked polyisocyanate) and tetrapropyltitanate(TPT). It was found that the content of hydroxyl group, amount of DMT, and imide repeat unit played important role for the properties of electrical insulation coating film.

• Membrane Journal
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• v.18 no.2
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• pp.138-145
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• 2008

A series of anion exchange composite membranes were prepared and characterized for electro-dialysis process used in the removal of toxic anion and cation polutants in groundwater or wastewater. The membranes were prepared as follows; first, porous poly(ethylene) (PE) substrates were fully impregnated with monomer mixtures with various ratio of vinylbenzylchloride (VBC), divinylbenzene (DVB) and ${\alpha},\;{\alpha}$-azobis(isobutyronitrile) (AIBN). Second, they were thermally polymerized to yield crosslinked poly(VBC-DVB)/PE composite membranes. Finally, the membranes were treated in trimethylamine (TMA)/acetone to give $-N^+(CH_3)_3$-containing poly(VBC-DVB)/PE membranes. The basic membrane properties such as ion exchange capacity (IEC), electric resistance and water content of the resulting membranes were measured as a function of VBC/DVB and TMA/Acetone content. As a result, the composite membranes showed lower electric resistance, lower water content and higher IEC than commercial anion exchange membranes (AMX, Astom) due to thin PE substrates, indicating that the composite membranes could be successfully applied to the electrodialysis for water treatment.

• Korean Journal of Materials Research
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• v.10 no.3
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• pp.184-190
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• 2000

We investigated the effect of filler content on the thermo-mechanical properties of modified ACA composite materials by incorporation of non-conducting fillers and the reliability of flip chip assembly on organic substrates using modified ACA composite materials. For the characterization of modified ACA s composites with different content of non-conducting fillers, differential scanning calorimeter (DSC), and thermo-gravimetric analyzer (TGA), dynamic mechanical analyzer (DMA), and thermo-mechnical analyzer (TMA) were utilized. As the non-conducting filler content increased, CTE values decreased and storage modulus at room temperature increased. In addition, the increase in the content of filler brought about the increase of Tg^{DSC}$ and $Tg^{TMA}$. However, the TGA behaviors stayed almost the same. Contact resistance changes were measured during reliability tests such as thermal cycling, high humidity and temperature, and high temperature at dry condition. It was observed that reliability results were significantly affected by CTEs of ACA materials especially at the thermal cycling test. Results showed that flip chip assembly using modified ACA composites with lower CTEs and higher modulus by loading non-conducting fillers exhibited better contact resistance behavior than conventional ACAs without non-conducting fillers.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.1
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• pp.37-45
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• 2017

To visually identify the spoilage of chicken breasts, a three layered freshness indicator consisting of PET/bromocresol green (BCG)-ethylene vinyl acetate (EVA)-acetic acid (AA) composite layer/porous substrates was successfully prepared and their performance were simulated at 20% of $CO_2$ and 4 different trimethylamine (TMA) concentrations to evaluate color change at minimal spoilage level. The visibility and range of color changes of the as-prepared indicators responding to TMA concentration as a simulant were strongly dependent on the concentrations of BCG and AA. As the BCG content increased, the visibility of color change in the freshness indicators was apparently improved and the range of color change could be controlled by contents of AA. Among the as-prepared freshness indicators, 'G0.12_A0.5' which consisting 0.12g of BCG and 0.5g of AA was selected as an optimum composition due to the highest visibility at TMA 20 mg% corresponding to the minimal spoilage level. The color of the indicator changed from yellow to green for spoilage indication of chicken breast, which could be easily seen with the naked eyes and well consistent with the simulation results. It is expected that our developed freshness indicator can be useful in monitoring various food freshness and quality.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.4
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• pp.546-555
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• 1996

Level of nitrogenous compounds in dried shellfish related to the formation of flavors during processing and storage was investigated. Fresh samples of blue mussel, short-necked calm and pacific oyster showed relatively low levels of ATP, ADP and AMP, but high levels of iMP and inosine. Relatively high content of TMAO in fresh samples was markedly reduced in the samples broiled samples, but TMA content was rather elevated in the samples broiled, which was a lowered result of TMAO content. The degree of reduction of TMAO and enhancement of TMA contents was relatively small in the hot-air dried samples during storage periods. Glycinebetaine content in fresh samples was slightly decreased by boiling and broiling. Contrast to glycinebetaine content, hormaline and trigonelline contents were severely reduced by boiling and broiling. Twenty-nine kinds of amino acids and their derivatives were identified in the sample of blue mussel, short-necked calm. Among them, glycine, alanine, arginine, glutamic acid and lysine were major amino acids, but contents of these amino acids was greatly decreased in the samples after drying and boiling processes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.4
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• pp.245-253
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• 1979

Trimethylamine and dimethylamine contents of salted, hot-air dried, sun dried and boiled-dried samples of three commercial fishes, common mackerel, gizzard-shad and sardine, were analyzed and quantitatively compared at two different temperature conditions. The formation of both secondary amines was more rapid at $25^{\circ}C$ than at $10^{\circ}C$. And the content of dimethylamine in small sardine was comparatively higher than that in the other samples at both temperatures. Residual amounts of trimethylamine oxide of Halted common mackerel, gizzard-shad and boiled-dried small sardine were relatively higher than those of the other samples. Trimethylamine contents of sun dried samples were relatively higher than in the other samples, while those of boiled-dried small sardine was comparatively lower than those of the others. Dimethylamine content of sun dried samples were higher than those of the other samples, whereas those of boiled-dried small sardine and salted common mackerel were comparatively lower than those of the other samples.

• Journal of the Korean Vacuum Society
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• v.11 no.3
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• pp.183-188
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• 2002

In the present study AI$(CH_3)_3)$films were deposited by the ALD technique using trimethylaluminum(TMA) and ozone to improve the quality of the AI$(CH_3)_3)$ films, since the $OH^-$ radicals existing in the AI$(CH_3)_3)$ films deposited using TMA and $H_2O$ degrade the physical and the dielectric properties of the AI$(CH_3)_3)$ film. The XPS analysis results indicate that the $OH^-$ radical concentration in the AI$(CH_3)_3)$film deposited using $O_3$is lower than that using $H_2O$. The etch rate of the AI$(CH_3)_3)$film deposited using $O_3$is also lower than that using $H_2O$, suggesting that the chemical inertness of the former is better than the latter. The MIS capacitor fabricated with the TiN conductor and the $Al_2$O$_3$dielectrics formed using $O_3$offers lower leakage current, better insulating property and smaller flat band voltage shift $({\Delta}V_{FB})$.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.115-121
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• 2011

The objective of this study was to develop models to predict freshness factors (total viable counts (TVC), pH, volatile basic nitrogen (VBN), trimethylamine (TMA), and thiobarbituric acid (TBA) values) and the storage period in beef using a visible and near-infrared (NIR) spectroscopic technique. A total of 216 beef spectra were collected during the storage period from 0 to 14 d at a $10^{\circ}C$ storage. A spectrophotometer was used to measure reflectance spectra from beef samples, and beef freshness spectra were divided into a calibration set and a validation set. Multi-linear regression (MLR) models using the stepwise method were developed to predict the factors. The MLR results showed that beef freshness had a good correlation between the predicted and measured factors using the selected wavelength. The correlation of determination ($r^2$), standard error of prediction (SEP), and ratio of standard deviation to SEP (RPD) of the prediction set for TVC was 0.74, 0.64, and 2.75 Log CFU/$cm^2$, respectively. The $r^2$, SEP, and RPD values for pH were 0.43, 0.10, and 1.10; those for VBN were 0.73, 1.45, and 2.00 mg%; those for TMA were 0.70, 0.19, and 2.58 mg%; those for TBA values were 0.73, 0.13, and 2.77 mg MA/kg; and those for storage period were 0.77, 1.94, and 2.53 d, respectively. The results indicate that visible and NIR spectroscopy can predict beef freshness during storage.

• Journal of Adhesion and Interface
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• v.15 no.3
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• pp.100-108
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• 2014

In this work, a series of molar ratios composed with YD-128 and DDM were chosen based on the viscosity analysis. The mixtures of YD-128 and DDM with the different molar ratios were cured at $170^{\circ}C$ for 15 min followed by post cure at $190^{\circ}C$ for two hours. The thermal properties of the cured samples were investigated with DSC, TGA, DMA, and TMA. The conversion ratio of the mixtures of YD-128 and DDM (1 : 1.1) was calculated by dividing ${\Delta}H$ obtained from DSC experiments for each cured sample by ${\Delta}H$. The TGA data of the cured samples showed that the thermal stability and thermal degradation activation energy were proportional to the amount of DDM in the mixtures. However, the highest tan ${\delta}$, and the lowest thermal expansion data with DMA and TMA respectively were obtained from the stoichiometric mixture of YD-128 and DDM. Furthermore, the different ratio of mixtures were applied to test specimens to be cured at $170^{\circ}C$ to measure single lap shear strength with universal testing machine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1136-1140
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• 2011

This study was designed to evaluate the potential of using high pressure processing (HPP) for extending shelf life of seasoned squid during refrigerated storage. The vacuum-packed seasoned squid samples were subjected to 400 MPa for 20 min using a custom-made high pressure processor. Microbial counts, dimethylamine (DMA), trimethylamine (TMA), total biogenic amine, autolytic activity were determined on days 0, 7, 14, and 21 of refrigerated storage. The numbers of indigenous bacteria were effectively reduced by 2.77 log CFU/g after HPP treatment. The amounts of DMA and TMA produced in the control samples increased up to 15.99 and 42.82 mg/g after 7 days of refrigerated storage when compared to 5.27 and 10.21 mg/g the HPP-treated samples, respectively. The autolytic activity of the HPP-treated sample (4.32 nkat/g) significantly lower than that of the control (7.13 nkat/g) after 7 days of refrigerated storage. Therefore, HPP can be applied as a potential squid processing method microbiological safety and shelf life.