• Korean Journal of Materials Research
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• v.11 no.2
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• pp.126-131
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• 2001

The mutually reactive copolymers poly[(vinylbenzyl chloride)-co-(n-butyl acrylate)-co-(2-hydroxyethyl methacrylate)] and poly[(4-vinylpyridine)-co-(n-butyl acrylate)-co-(2-hydroxyethyl methacrylate)] were synthesized for the humidity sensitive material by forming simultaneous quaternization. The humidity sensor showed an average resistance of 8.6 M$\Omega$, 310 k$\Omega$ and 12 k$\Omega$ at 30%RH, 60%RH and 90%RH, respectively. The hysteresis and temperature coefficient were $\pm$3%RH and -0.37~-0.40%RH/$^{\circ}C$. The introduction of n-BA and HEMA increased the resistance of the humidity sensor however it enhanced the adherence to the alumina substrate. The response time was 54 seconds changing from 33%RH to 85%RH and the difference of resistance was +0.2%RH after soaking in water for 2 hr.

• Journal of the Korean Electrochemical Society
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• v.19 no.2
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• pp.29-38
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• 2016

Screen printed carbon electrodes (SPCEs) with immobilized osmium-based hydrogel redox polymer, uricase and PEGDGE can be used to apply uric acid electrochemical detecting. The osmium redox complexes were synthesized by the coordinating pyridine group having different functional group at 4-position with osmium compounds. The synthesized poly-osmium hydrogel complexes are described as PAA-PVI-$[Os(dCl-bpy)_2Cl]^{+/2+}$, PAA-PVI-$[Os(dme-bpy)_2Cl]^{+/2+}$, PAA-PVI-$[Os(dmo-bpy)_2Cl]^{+/2+}$. The different concentrations of uric acid were measured by cyclic voltammetry technique using enzyme-immobilized SPCEs. The prepared SPCEs using PAA-PVI-$[Os(dme-bpy)_2Cl]^{+/2+}$ showed no interference from common physiologic interferents such as ascorbic acid (AA) or glucose. The resulting electrical currents at 0.33 V vs. Ag/AgCl displayed a good linear response with uric acid concentrations from 1.0 to 5.0 mM. Therefore, this approach allowed the development of a simple, point of care in the medical field, disposable electrochemical uric acid biosensor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.885-891
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• 2005

The study was carried out to find the effect of freeze drying on the volatile organic components in garlic (Allium sativum L.). The volatile organic compounds from fresh and freeze dried garlic were extracted by simultaneous steam distillation and extraction (SDE) method and identified with GC/MS analysis. A total of 42 and 32 compounds were identified in fresh and freeze-dried garlic, respectively. Sulfur containing compounds in the garlic samples were detected as the major compounds, and alcohols, aldehydes and esters were detected as minor compounds. Diallyl disulfide, diallyl trisulfide, allyl methyl disulfide and ally1 methyl trisulfide were the main sulfur compounds in fresh and freeze dried garlic. The amount of sulfur containing compounds were decreased freeze-drying but methyl propyl trisulide, 3- allylthiopropionic acid, cyclopentyl ethyl sulfide etc. were increased. The others, non- sulfur containing compounds such as ethyl acetate, ethanol, 2-propenol, 2- propenal and hexanal were increased in freeze-dried garlic. Consequently, the total amount of volatile organic compounds in garlic became lower during freeze-drying from 853.42 mg/kg to 802.21 /kg, and the composition of major components were nearly same in fresh and freeze-dried garlic.