• Journal of Surface Science and Engineering
• /
• v.49 no.1
• /
• pp.54-61
• /
• 2016

Screen printing of commercially available Ag paste is the most widely used method for the front side metallization of Si solar cells. However, the metallization using Ag paste is expensive and needs high temperature annealing for reliable contact. Among many metallization schemes, Ni/Cu/Sn plating is one of the most promising methods due to low contact resistance and mass production, resulting in high efficiency and low production cost. Ni layer serves as a barrier which would prevent copper atoms from diffusion into the silicon substrate. However, Ni based schemes by electroless deposition usually have low thermal stability, and require high annealing process due to phosphorus content in the Ni based films. These problems can be resolved by adding W element in Ni-based film. In this study, Ni-W-P alloys were formed by electroless plating and properties of it such as sheet resistance, resistivity, specific contact resistivity, crystallinity, and morphology were investigated before and after annealing process by means of transmission line method (TLM), 4-point probe, X-ray diffraction (XRD), and Scanning Electron Microscopy (SEM).

• Journal of agriculture & life science
• /
• v.46 no.6
• /
• pp.97-104
• /
• 2012

The aim of this study was to investigate the quality properties of beef jerky replaced salt (NaCl) with red pepper paste, soy sauce and soybean paste. The quality properties of beef jerky including water activity ($a_w$), pH, moisture content, protein content, color, shear force, texture profile analysis and sensory evaluations were investigated. The sliced beef samples were marinated at salt (control), soybean paste (T1), soy sauce (T2) and red pepper paste (T3) for 24 h and then dried at $70^{\circ}C$ for 8 h. The $a_w$ and moisture content varied from 0.88 to 0.79 and from 28.87% to 22.98%, respectively. All treatment samples showed higher final $a_w$ and moisture content than the control sample after drying for the 8 h (p<0.05). The protein content of T2 and T3 samples were lower than the control. Also, shear force and hardness value of all treatment samples had lower than the control (p<0.05). However, all treatment samples showed lower saltiness intensity than the control sample. Sensory panelists recorded greater flavor and texture scores to the samples with soy sauce replacement. Therefore, sensory panels found that the T2 samples had better overall acceptability scores than the other beef jerky samples (p<0.05).

• Korean Journal of Food Science and Technology
• /
• v.35 no.4
• /
• pp.623-627
• /
• 2003

The intensity of pungency of capsicum solutions (30 Scoville Unit and 50 Scoville Unit) was decreased when a pork extract paste was mixed with the capsicum solutions. Three types of flavor enhancers, 0.5% (w/w) monosodium glutamate, 0.5% (w/w) IG (IMP : GMP = 0.5 : 0.5) and 0.5% (w/w) $Aromild^{\circledR}$ (yeast extract) decreased pungency of hot ramen soup including chilli pepper. 10% (w/w) sucrose decreased pungency of 0.66 ppm capsicum, and 0.66 ppm capsicum decreased sweetness of 10% (w/w) sucrose. Pungency of hot ramen soup was also affected by types of noodles which is boiled in the soup. The intensity of pungency of the ramen soup with fried noodles was lower than the soup with dried or fresh noodles.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
• /
• v.26 no.5
• /
• pp.380-384
• /
• 2013

In this paper, we have developed a low temperature process to make two type of paste by using $TiO_2$ nanoparticles(P25). The interconnections between substrate and $TiO_2$ films or link between particles of free-binder paste(FP1, FP2, FP3) is very poor. Therefore, the Titanium(IV) isopropoxide was added to the TP paste to improve the interconnection. Electron transport time (${\tau}_t$) and recombination time (${\tau}_r$) are analyzed by IMPS (intensity-modulated photocurrent spectroscopy) and IMVS(Intensity-modulated photovoltage spectroscopy). In the results, ${\tau}_t$ of TP paste based DSSCs (about $4.3{\times}10^{-3}$) is faster than other samples. ${\tau}_r$ is longer from $2.7{\times}10^{-2}$ s of FP2 to $3.0{\times}10^{-2}$ s of TP. A solar conversion efficiency (DSSCs) of TP is 3.54% for an incident solar energy of 100 mW $cm^{-2}$(meanwhile, 2.70% for DSSCs with FP2). The conversion efficiency is increased by 1.3 times.

• Food Science and Preservation
• /
• v.15 no.4
• /
• pp.505-511
• /
• 2008

Recipes for cookies and muffins made with soybean paste and sun-dried salt were established and characteristics of the foods were investigated. On Hunter's color scale, 'L' values decreased and brightness was lowered as additive levels increased, whereas the 'a' value(redness) increased and the 'b' value(yellowness) decreased. The hardness of a control muffin was 1843 g and this increased as additive levels rose. Cookies showed the same tendency. Elasticity was not proportional to paste content whereas crispness increased as additive levels increased. Sensory evaluations of cookies and muffins with different soybean paste contents(0-8%, w/v) showed that additive at 1% (w/v) was best and additive at 8%(w/v) was unacceptable. All products scored poorly 48 h after preparation; freshness needs to be investigated further.

• Journal of the Microelectronics and Packaging Society
• /
• v.17 no.2
• /
• pp.55-61
• /
• 2010

The device with tantalum silicide heater were bonded by Ag paste and Au SBB(Stud Bump Bonding) onto the Au coated substrate. The shear test after Au ABB and the thermal performance under current stressing were measured. The optimum condition of Au SBB was determined by fractured surface after die shear test and $350^{\circ}C$ for substrate, $250^{\circ}C$ for die during flip chip bonding with bonding load of about 300 g/bump. With applying 5W through heater on the device, the maximum temperature with Ag paste bonding was about $50^{\circ}C$. That with Au SBB on Au coated Si substrate showed $64^{\circ}C$. The difference of maximum temperatures is only $14^{\circ}C$, even though the difference of contact area between Ag paste bonding and Au SBB is by about 300 times and the simulation showed that the contact resistance might be one of the reasons.

• Food Science and Preservation
• /
• v.12 no.6
• /
• pp.643-649
• /
• 2005

This study was investigated to find out optimal medium maximizing the production of fibrinolytic enzyme by Bacillus sp. isolated from Korean fermented soybean paste, which could hydrolyze the fibrin produced through the blood coagulation mechanism in human body. Among carbon sources tested, galactose was most effective for the enzyme production, and the level of the concentration for the optimal enzyme production was $4\%$(w/v). For nitrogen sources tested, malt extract was most effective for the enzyme production, and level of the concentration for optimal enzyme production was $4\%$(w/v). For mineral sources tested, $K_2HPO_4$ was most effective for enzyme production. The enzyme was maximally produced by cultivating the organism at the liquid medium of the initial pH 6 and temperature of $40^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.6
• /
• pp.859-863
• /
• 2003

The effects of shiitake mushroom (Lentinus edodes) on texture properties of surimi gel were investigated. Surimi gels containing 0, 5, 10, 15, and 20% (w/w) of shiitake mushroom were prepared, and then color, rheological properties, and sensory evaluation were analyzed. Increasing the amount of mushroom in the fish paste tended to decrease the lightness in Hunter color value, but to increase the redness and yellowness. All test samples with 3 mm thickness had good flexibility and did not break even after 4 times folds. The sample containing 20% mushroom showed the highest values in strength, hardness, gumminess and brittleness. In sensory evaluation, the higher amounts of mushroom obtained favorite score in color and flavor, and 10% mushroom sample had the best score in overall acceptance. These results suggest that shiitake mushroom can be applied to fish paste for the purpose of high quality.

• Journal of the Korean Electrochemical Society
• /
• v.4 no.3
• /
• pp.98-103
• /
• 2001

The electrochemical characteristics and specific capacitance were investigated by preparation processes (dip coating method, doctor blade coating method and paste rolling method) of activated carbon electrode for an EDLC(electric double layer capacitor). The EDLC using $LiPF_6$ salts and PC-DEC solvents showed good specific capacitance, 130F/g and small IR-drop at linear time-voltage curve. 0.11V, Cyclic voltammetry analysis using the activated carbon electrode prepared by dip coating method was shown closer to ideal EDLC characterization.

• Korean Journal of Food Science and Technology
• /
• v.33 no.1
• /
• pp.84-88
• /
• 2001

About 100 bacterial strains producing proteolytic enzymes were isolated from Korean traditional soy paste Doenjang. Among them, strain SYG3 producing the highest level of angiotensin converting enzyme (ACE) inhibitor into the culture medium was selected and identified as Bacillus pumilus according to the Bergey's mannual of systematic bacteriology. Soybean powder as a nitrogen source and glucose as a carbon source supported high level of ACE inhibitor production. The presence of 3% NaCl also enhanced the production of ACE inhibitor in the medium. The optimum initial pH of the medium and culture temperature for the production of ACE inhibitor were 7.0 and $32^{\circ}C$, respectively. The maximal level of ACE inhibitory effect was obtained after 36 hours of cultivation under the optimized conditions, which was about 98% of inhibition ratio.