• Korean Journal of Food Science and Technology
• /
• v.33 no.4
• /
• pp.423-426
• /
• 2001

Electron spin resonance (ESR) spectroscopy was used to investigate the effect of irradiation dose on irradiated dried fruits. Dried banana, pineapple and pistachio were irradiated with doses of 0, 0.5, 1, 2 and 5 kGy at room temperature using a Co-60 irradiator. Multiplet ESR signals were observed in irradiated dried banana and pineapple, and singlet ESR signal was observed in irradiated pistachio, while these characteristic signals were not detected in non-irradiated samples. Since the amount of free radicals linearly increased with the applied doses $(0.5{\sim}5\;kGy)$, highly positive correlation coefficients $(R^2=0.9874{\sim}0.9974)$ were obtained between the irradiation doses and the corresponding free radical concentrations. The characteristic ESR signals were observed in irradiated samples even after 40 days of storage at room temperature.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.4
• /
• pp.717-721
• /
• 2002

Study was carried out with electron spin resonance (ESR) spectroscopy to identify irradiated Korean medicinal herbs. Pueraria thunbergiana Benth., Angelica gigas Nakai, Agaricus blazei Murill and Astragalus membranaceus Bunge were irradiated with doses of 0, 1, 5 and 10 kGy at room temperature using a Co-60 irradiator. The irradiated Korean medicinal herbs exhibited an asymmetric absorption, which was different from the non-irradiated ones. The strength of ESR signals linearly increased by dose-dependent manner (1~10 kGy) and highly positive correlation coefficients ($R^2$=0.9428~0.9942) were obtained between the irradiation doses and the corresponding ESR signal intensities. Detection of the irradiated Korean medicinal herbs was possible even after 6 weeks of storage although the signal intensities of the irradiated samples decreased until 2 weeks at room temperature.

• 한국신재생에너지학회:학술대회논문집
• /
• 2009.11a
• /
• pp.382-382
• /
• 2009

염료감응형 태양전지의 구성체 중 전극으로 연구 되어 지고 있는 $TiO_2$는 기존에 대량 생산이 가능한 spin coating법, screen printing법, spray법의 연구가 이루어져 왔으나 고 효율 태양전지에 쓰이는 전극 시스템에 비해 고 분산성을 지닌 $TiO_2$페이스트를 제조 하는데 어려움이 있다. 그리고 플렉시블 디스플레이 소자의 응용을 위해서는 소자 공정 온도인 $250^{\circ}C$ 이하의 공정 온도가 요구 되어 지므로 고온공정인 CVD법은 이에 적합하지 않다. 이에 본 연구는 진공 증착 방법인 광원자층증착법을 이용하여 $150^{\circ}C$이하의 저온공정온도에서도 적용이 가능한 $TiO_2$ 박막을 185nm의 UV light를 조사하여 glass 기판위에 제조 하고 그에 따른 박막의 물성 분석을 하였다. Mo source로는 titanium tetraisopropoxide(TTIP)와 reactant gas 로는 $H_2O$를 사용하였으며 불활성 기체인 Ar 가스는 purge 가스로 각각 사용하였다. $100^{\circ}C{\sim}250^{\circ}C$ 공정온도를 변수로 $TiO_2$ 박막을 제조 하였으며 제조된 $TiO_2$ 박막의 물성 분석을 위해 FESEM, TEM을 이용하여 표면 및 두께를 분석하였다. 또한 $100^{\circ}C$ 400 cycles에서 약 12nm 막 두께를 관찰 할 수 있었으며 그 결과 박막의 성장률이 $0.3{\AA}$/cycle 임을 확인 할 수 있었다. 그리고 UV-VIS을 이용하여 박막의 좌외선에 대한 흡수도 및 투과도 분석을 하였다. 또한 XPS 성분 분석을 통하여 $100^{\circ}C$의 저온 공정에서 형성된 박막이 $TiO_2$임을 확인 하였다. 이러한 결과에서 185nm의 UV light에 의한 광원자층 증착법으로 $100^{\circ}C$의 저온에서도 $TiO_2$ 박막이 증착 되는 것을 확인 할 수 있었다.

• Proceedings of the Korean Vacuum Society Conference
• /
• 2011.02a
• /
• pp.81-81
• /
• 2011

Sol-gel spin-coating법을 이용하여 ZnO 박막을 증착하였다. Sol 전구체 용액을 Si(100) 기판에 증착하고 전열처리(pre-heat treatment)하여 gel 상태의 ZnO 박막을 형성시킨 후 다른 속도로 냉각시켰다. Atomic force microscopy (AFM), X-ray diffraction (XRD), Raman, photoluminescence (PL)을 이용하여 냉각속도가 ZnO 박막의 구조적 및 광학적 특성에 미치는 영향을 분석하였다. 느린 속도($5^{\circ}C$/min)로 냉각시킨 ZnO 박막은 나노섬유질구조(nano-fibrous structure)를 나타내었고, 상온에서 바로 냉각시킨 ZnO 박막은 매우 매끄러운 표면(mirror-like surface)을 나타내었다. ZnO (100), ZnO (002), ZnO (101) 방향을 나타내는 회절피크가 관찰되었고, 냉각속도에 따른 ZnO 박막의 배향성을 알아보기 위하여 texture coefficient (TC)를 계산해 보았다. 상온에서 바로 냉각시킨 ZnO 박막(TC(002)=76.3%)이 느린 속도로 냉각시킨 박막(TC(002)=45.2%)보다 (002) 방향으로의 배향성이 우세하게 나타났으며, 잔류응력도 작았다. 뿐만 아니라 PL을 이용한 광학적 특성평가에서도 상온에서 바로 냉각시킨 ZnO 박막에서 더 강한 강도와 좁은 반치폭(full-width at halt-maximum)을 갖는 near-band-edge emission (NBE) 피크가 관찰되었다. 후열처리에 따른 구조적 및 광학적 특성 변화 또한 연구하였다.

• Journal of Food Hygiene and Safety
• /
• v.15 no.1
• /
• pp.1-4
• /
• 2000

Electron spin resonance (ESR) spectroscopy was used to investigate the effect of irradiation dose on the ESR signal intensity of irradiated crabs and the stability of these radicals under 9 weeks of storage. Swimming and small crabs were irradiated with doses of 0, 1, 3, 5 and 7 kGy using a Co-60 irradiator at ambient temperature. A claw, a walking leg and a cars- pace of the crab pieced and dried were placed in a resonant quart tube within an EPR X-band spectrometer. The irradiated crabs presented an asymmetric absorption in shape at g$_1$=2.002 $\pm$ 0.003 and g$_2$=1.998$\pm$0.005, and were different from the non-irradiated ones. The intensity of the ESR signals was greatest in the claw, intermediate in the carapace and lowest in the walking leg. Samples given low and high doses of irradiation could also be distinguished. The ESR signal after irradiation was stable, even after a 9-week storage.

• Korean Journal of Food Science and Technology
• /
• v.34 no.2
• /
• pp.170-173
• /
• 2002

Electron spin resonance (ESR) spectroscopy was used to detect free radicals in irradiated wheat flour and glutinous rice flour. They were irradiated with doses of 0, 0.1, 0.5, 1 and 2 kGy at room temperature using a Co-60 irradiator. Free radicals detected for irradiated wheat flour and glutinous rice flour were higher than those of unirradiated ones. Since concentration of free radicals linearly increased with applied doses $(0.1{\sim}2\;kGy)$, highly positive correlation coefficients $(R^2=0.9995{\sim}0.9998)$ were obtained between irradiation doses and free radical concentrations right after irradiation. Although concentration of free radicals slowly decreased with storage time, the characteristic ESR signals of free radical in irradiated samples were observed even after 4 weeks of storage at room temperature.

• Journal of the Korean Magnetics Society
• /
• v.6 no.6
• /
• pp.411-416
• /
• 1996

We have studied the effect of a spin-dependence interface electron scattering on the giant magnetoresistance by adding a Fe magnetic material to the Co/Cu interfaces. The $Fe(50\;{\AA})/[Co(17\;{\AA})/Fe(t\;{\AA})/Cu(24\;{\AA})]_{20}$ multilayers are deposited on the Corning glass 2948 and 7059 substrates in a dc magnetron sputtering system. The magnetoresistance ratio is 22 % in the only Co/Cu multilayer, while it is increased to 26 % with inserted ultra thin Fe interface layer and reduced with increasing thickness of the Fe interface layer. It was investigated to the dependence of the magnetoresistance behaviors on annealing temperature. The magnetic properties of the multilayers were measured by vibrating sample magnetometer. Also, the structures and the surface roughness of samples were characterized by X-ray diffraction and atomic force microscope, respectively. The magnetoresistance ratio was increased to annealing temperature $300^{\circ}C$, but reduced at the temperature higher than $300^{\circ}C$ due to the interfacial diffuse.

• Preventive Nutrition and Food Science
• /
• v.7 no.1
• /
• pp.57-61
• /
• 2002

Electron spin resonance (ESR) spectroscopy was used to investigate the effect of irradiation dose and storage time on the free radical concentrations in gamma-irradiated dried seasoning powder. Seasoning powders of dried squid flavor, shrimp flavors, kimchi flavor, spicy beef soup flavor and soy sauce flavor were irradiated with doses of 0, 1, 3, 5, 7 and 9 kGy at room temperature using a Co-60 irradiator. Characteristic signals of free radicals were observed in all the irradiated samples of this experimental while these signals were not detected in non-irradiated samples. Since the free radical concentrations linearly increased with the applied doses (1~9 kGy), highly positive correlation coefficients ($R^2$ = 0.9285~0.9965) were obtained between irradiation doses and free radical concentrations during all the storage times. Free radical concentrations of the irradiated flavored seasoning powder did not change even at 16 weeks of storage at room temperature, while those of dried squid, shrimp and spicy beef soup flavors decreased until 2 weeks of storage after irradiation with 5 kGy or over, and these of soy cause flavors slowly decreased until 8 weeks of storage after irradiation with 3 kGy or over. Although the free radical concentrations decreased with storage times, the characteristic signals of the irradiated seasoning powders of dried squid, shrimp, spicy beef and soy sauce flavors were observed even after 16 weeks of storage at room temperature.

• Korean Journal of Food Science and Technology
• /
• v.36 no.2
• /
• pp.345-348
• /
• 2004

Dried cabbage, spinach, carrot, mugwort and yam were irradiated at 1, 5 and 10 kGy using a $^{60}Co$ irradiator at room temperature. Effects of irradiation dose and storage time on irradiated dried vegetables were investigated through electron spin resonance (ESR) spectroscopy. Strong positive correlation coefficients ($R^{2}=0.9698-0.9915$) were obtained between irradiation dose and corresponding ESR signal intensity. ESR signal of mugwort was most stable at 9 weeks storage, followed by carrot, yam, and spinach, whereas that ESR signal of cabbage was not distinguishable.

• Proceedings of the Korean Vacuum Society Conference
• /
• 2013.08a
• /
• pp.128.1-128.1
• /
• 2013

We investigated the correlation between electrical transport and mechanical stress in $Bi_2Te_2Se$ by using a conductive probe atomic force microscopy in an ultra-high vacuum environment. Uniform distribution of measured friction and current were observed over a single quintuple layer terrace, which is an indication of the uniform chemical composition of the surface. By measuring the charge transport of $Bi_2Te_2Se$ surface as a function of the load applied by a tip to the sample, we found that the current density varies with applied load. The variation of current density was explained in light of the combined effect of the changes in the in-plane conductance and spin-orbit coupling that were theoretically predicted. We suppose that the local density of states is modified by tip-induced strain, but topological phase still remains. We exposed a clean topological insulator surface by tip-induced indentation. The surface conductance on the indented $Bi_2Te_2Se$ surface was studied, and the role of surface oxide on the surface conductance is discussed.