• Proceedings of the KIEE Conference
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• 2001.11a
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• pp.87-89
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• 2001

The structure of manufactured device is Cr-Au/Arachidic acid/Al, the number of accumulated layers are 13, 17 and 19. The I-V characteristic of the device is measured from -2[V] to +2[V] and the characteristic of current-time of the devices. We have investigated the capacitance because this fatty acid system have a accumulated layers. The maximum value of measured current is increased as the number of accumulated layers are decreased. The capacitor properties of a thin film is better as the distance between electrodes is smaller. The results have shown the insulating materials and could control the conductivity by accumulated layers.

• Proceedings of the KIEE Conference
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• 1998.11c
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• pp.819-821
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• 1998

Arachidic acid(AA) was used as LB films and its dielectric and conduction characteristics were investigated. The relative dielectric constant(${\varepsilon}_{LB}$) of AA LB films obtained from capacitance-frequency properties was about $3.5{\sim}4.1$. And the conductivity(${\sigma}_{LB}$) of AA LB films obtained from Current-Voltage characteristics was about $2.6{\times}10^{-15}[S/cm]$. Also, the conduction mechanism of current in LB films was dependant on Schottky type and the barrier height obtained from Schottky plot was about 1.4[eV].

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2000.05b
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• pp.117-119
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• 2000

Photoreactive multilayer films were prepared using long-chin alkyl diesters of p-phenylenediacrylic acid(p-PDA). In spite of the absence of hydrophilic groups in these molecules. they formed stable mono layers on the water surface when mixed with arachidic acid. Surface showed the presence of a condecsed phase and these monolayer could be transferred onto a substrate with Y-type deposition.

• Proceedings of the KIEE Conference
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• 2000.11c
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• pp.467-469
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• 2000

We give pressure stimulation into organic thin films and then manufacture a device under the accumulation condition that the state surface pressure is 20[mN/m]. LB layers of Arac. acid deposited by LB method were deposited onto Y-type silicon wafer as x, y, z-type film. In processing of a device manufacture, we can see the process is good from the change of a surface pressure for organic thin films and transfer ratio of area per molecule. The structure of manufactured device is Au/arachidic acid/Al, the number of accumulated layers Also, we then examined of the MIM device by means of I-V. The I-V characteristic of the device is measured from 0 to +2[V].

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2000.07a
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• pp.511-514
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• 2000

Photoreactive multilayer films were prepared using long-chin alkyl diesters of p-phenylenediacrylic acid(p-PDA). In spite of the absence of hydrophilic groups in these molecules, they formed stable monolayers on the water surface when mixed with arachidic acid. Surface showed the presence of a condecsed phase and these monolayer could be transferred onto a substrate with Y-type deposition. The UV spectra of mixed multilayer films showed of absorption peak compared with that in solution. The linear relationship between absorbanoe and the number of layers supports the successful formation of multilayer films.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2000.11a
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• pp.279-282
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• 2000

The displacement current measurement has been employed to study the dielectric properties of Langmuir films. A method for determining the dielectric relaxation time $\tau$ of floating monolayers on water surface is presented. The displacement current flowing across monolayers is analyzed using a rod-like molecular model. It's revealed that the dielectric relaxation time $\tau$ of monolayers in the isotropic polar orientational phase is determined using a liner relationship between the monolayers compression speed $\alpha$ and the molecular maximum area $A_{m}$. The compression speed $\alpha$ was about 30, 40, 50mm/minmm/min

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2000.11a
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• pp.287-290
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• 2000

We give pressure stimulation into organic thin films and then manufacture a device under the accumulation condition that the state surface pressure is 20[mN/m]. LB layers of Arac. acid deposited by LB method were deposited onto y-type silicon wafer as x, y, z-type film. In processing of a device manufacture, we can see the process is good from the change of a surface pressure for organic thin films and transfer ratio of area per molecule. The structure of manufactured device is Au/arachidic acid/Al, the number of accumulated layers. Also, we then examined of the MIM device by means of I-V. The I-V characteristic of the device is measured from 0 to +2[V].

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.2
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• pp.162-166
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• 1991

Twenty brands of five different types of deep-fat fried foods including doughnuts, vegetables, fried chicken and french fries were purchased from food stores and fast food restaurants in Daegu city. These sample were analyzed for their total lipid content and fatty acid composition. The total lipid contents of each type of foods were over 20% by weight on an average. One brand of the doughnuts had the highest lipid content of 55.2%. The average polar lipid content of the five different types of samples was approximately 40% of the total lipid content. The fatty acid compositions of the total lipid in the deep-fat fried foods were similar to one another. HTe major fattyacids were oleic acid, stearic acid, linoleic acid in order of content. Minor fatty caids ere myristic acid, palmitic acid, palmitoleic acid, linolenic acid, behenic acid and erucic acid.

• Analytical Science and Technology
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• v.20 no.5
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• pp.434-441
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• 2007

The aim of this paper is to investigate composition of fatty acids in sweat on purpose of latent fingerprint detectant developing and crime evidence searching. Fingerprint from 5 male donors (aged 29-50 years) were collected. We identified fatty acid components on sweat using methylester mixture (37species) as standard fatty acid and analyzed them by GC-FID. As donor was aged, the level of total fat was found to decrease markedly (aged 20-30 years: 56.4-72.0 %, aged 50 years : 32.4-45.4 %). We identifided 28 species fatty acid, primarilly C16:0(palmitic acid), C16:1 (palmitoleic acid), C18:1n9c(oleic acid), C18:0 (stearic acid), C14:0 (tetradecanoic acid) and all sweats were found to contain C12:0 (lauric acid), C15:0 (pentadecanoic acid), C18:2n6c (linoleic acid), C18:2n6t (linolelaidic acid), C20:0 (arachidic acid), C24:0/C20:5n3 (lignoceric acid/eicosapentaenoic acid), but with differing frequencies and at varying levels. C14:1 (myristoleic acid), C15:1 (pentadecenoic acid), C21:0 (heneicosanoic acid), C22:1n9 (erucic acid) were often observed in sample. Ratio of saturated and unsaturated fatty acid was from 0.94:1 to 2.6:1. And decrease of total fatty acids components caused by loss of saturated fatty acid and monounsaturated fatty acid. In case of sweat amino acids, we detected serine ($0-31.9{\mu}L/mL$), threonine ($0-26.2{\mu}L/mL$), glycine ($0-18.9{\mu}L/mL$) and 20-30 years old, highly protein intake ratio individuals increased (10 times) than 50 years old. We observed greatly individual characterization of amino acid compounds in sweat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.219-227
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• 1995

Natto is a Japanese tradiational food made from whole soybeans by the fermentation of Bacillus natto. This study was attempted to improve the taste of Natto, garlic(2%) and red pepper oleoresin(0.2%) were added. Conventional Natto(N-1), garlic Natto(N-2), red pepper oleoresin Natto(N-3), garlic and red pepper oleoresin Natto(N-4) were prepared. Volatile flavor components, fatty acid, organic acid, pH and titratable acdity in all samples were investigated. The experimental results revealed the presence of 62 volatile components in conventional Natto. Among there, the major flavor compounds were identified to be 2, 5-dimethylpyrazine, trimethyl-pyrazine, 2, 6-bis91, 1-dimethylethyl) phenol. Seventy-one volatile compounds were detected in N-2, and major compounds were identified to be methyl-2-propenyl disulfide, 2, 6-bis(1, 1-dimethylethyl)phenol and 2, 5-dimethylpyrazine. The amounts of volatile compounds, 2-methyoxyphenol and 1, 2-benzenedicarboxylic acid increased by addition of garlic, where as, 1,2 -propanediol, 1-hexanol and 2, 5-dimethylpyrazine decreased. The compounds, 4, 5-dihydroxy-5-propyl-1H-pyrazole, 1, 1, 3-trimethylcyclopentane were identified in N-3. The compounds, such as trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine increased by addition of red pepper oleoresin, whereas 1,2-propanediol, 1-hexanol and 2,5-dimethylpyrazine decreased. Fatty acid compositions were mainly consisted of linoleic acid(43.66~55.89%) and followed by oleic, palmitic, linolenic, stearic, arachidic, myristic acid. The organic acids we4re identified to be citric(28.2~30.6), acetic(50.0~73.3) and pyroglutamic acid(2.1~3.7).