• Journal of the Korean Society for Precision Engineering
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• v.19 no.8
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• pp.180-186
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• 2002

Hot Plate is the major unit that it used to remove damp of wafer surface, to strength adhesion of photoresist (PR) and to bake coated PR in FAB process of semiconductor. The badness of Hot Plate (HP) has directly influence upon the performance of wafer, it is necessary to guarantee the performance of HP. In this study, a reliability evaluation system has been designed and developed, which is to measure and to estimate thermal uniformity and flatness of HP in range of temperature 0~$250^\circC$. This system has included the techniques which measures and analyzes thermal uniformity using infrared thermal vision, and which compensates measuring error of flatness using laser displacement sensor For measuring flatness, a measurement stage of 3 axes are developed which adapts the precision encoder. The allowable error of this system in respect of thermal uniformity is less $than\pm0.1^\circC$ and in respect of flatness is less $than\pm$1mm . It is expected that the developed system can measure from $\Phi200mm\;(wafer 8＂)\;to\;\Phi300mm$ (wafer 12＂) and also can be used in performance test of the Cool Plate and industrial heater, etc.

• Toxicological Research
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• v.31 no.3
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• pp.307-312
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• 2015

Trans fat is a unsaturated fatty acid with trans configuration and separated double bonds. Analytical methods have been introduced to analyze trans fat content in foods including infrared (IR) spectroscopy, gas chromatography (GC), Fourier transform-infrared (FT-IR) spectroscopy, reverses-phase silver ion high performance liquid chromatography, and silver nitrate thin layer chromatography. Currently, FT-IR spectroscopy and GC are mostly used methods. Trans fat content in 6 vegetable oils were analyzed and processing effects including baking, stir-frying, pan-frying, and frying on the formation of trans fat in corn oil was evaluated by GC. Among tested vegetable oils, corn oil has 0.25 g trans fat/100 g, whereas other oils including rapeseed, soybean, olive, perilla, and sesame oils did not have detectable amount of trans fat content. Among cooking methods, stir-frying increased trans fat in corn oil whereas baking, pan-frying, and frying procedures did not make changes in trans fat content compared to untreated corn oils. However, the trans fat content was so low and food label can be declared as '0' trans based on the regulation of Ministry of Food ad Drug Safety (MFDS) (< 2 g/100 g edible oil).

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.702-706
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• 1996

Husked barley contained 17.2% dietary fiber and naked barley contained 14.9% dietary fiber. The barley was ground in a Udy cyclotec mill having a 0.5 mm screen and sieved with a 400-mesh screen (38 m openings). Coarse material of naked barley retained by the screen, with a weight yield of 54.1%, contained 7.0% soluble dietary fiber, 13.9% insoluble dietary filer and 20.9% total dietray fiber. As the naked barley flour level increased in bread baking, the water absorption, mixing time, and loaf weight increased, but the loaf volume decreased. Barley flour was added to wheat flour at a replacement level of 10% without a large adverse effect on bread quality, and the dietary fiber content of bread was increased from 3.0% to 5.0%. The soluble dietary fiber content was not changed, but the insoluble dietary fiber content was increased during the baking process.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.40 no.8
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• pp.731-736
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• 2016

Three-dimensional (3D) high-aspect-ratio (HAR) microstructures for biomedical applications (e.g., microneedle, microadhesive, etc.) are microfabricated using the hybrid ultraviolet (UV) lithography in which inclined, rotational, and reverse-side UV exposure processes are combined together. The inclined and rotational UV exposure processes are intended to fabricate tapered axisymmetric HAR microstructures; the reverse-side UV exposure process is designed to sharpen the end tip of the microstructures by suppressing the UV reflection on a bottom substrate which is inevitable in conventional UV lithography. Hybrid UV lithography involves fabricating 3D HAR microstructures with an epoxy-based negative photoresist, SU-8, using our customized UV exposure system. The effects of hybrid UV lithography parameters on the geometry of the 3D HAR microstructures (aspect ratio, radius of curvature of the end tip, etc.) are measured. The dependence of the end-tip shape on SU-8 soft-baking condition is also discussed.

• The Korean Journal of Food And Nutrition
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• v.20 no.3
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• pp.265-275
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• 2007

The aim of this study was to investigate the effects of dough with added silkpeptide powder on the physicochemical characteristics of bread during breadmaking, where the physicochemical properties of the bread dough containing silkpeptide were investigated. The protein content of the silkpeptide was 90.83%. In the amino acid analysis of the silkpeptide flour, glycine content was highest at 18,760.04 mg%. Alanine, serine, and tyrosine were much higher in the silkpeptide flour than in wheat flour. In the amino acid analysis of the wheat flour, glutamic acid was determined to be 4,046.16 mg%, which was the highest content, followed by aspartic acid, glycine, leucine, and tryrosine respectively. The pH of the control dough sample was 5.94 and in the dough with added silkpeptide powder it was 5.94~5.96 after mixing. The pH of the test dough, in which 0.2% lactic acid was added, was lower than the control at 5.88. There was no difference in pH between the control and the other samples after fermentation for 30 minutes. The pH of the control was 5.68 and that of the dough with 1.0% silkpeptide was 5.73 after fermentation for 60 minutes. The sucrose content of both the control sample and the sample with added silkpeptide was 3,080 mg% after mixing, while that of the control sample was 550 mg% and that with silkpeptide was 780 mg% after prooping. Sucrose content tented to decrease greatly as it was consumed during the fermentation process and the dough with added silkpeptide had a slower sucrose consumption speed than the control dough.

• Applied Chemistry for Engineering
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• v.23 no.1
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• pp.18-22
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• 2012

Photocurable binder for a transparent glass fiber composite was prepared with alicyclic methacrylate and fluorene-based diacrylate. ANOVA (analysis of variance) analysis was used to know main factors affecting the conversion of photocurable binder. It showed radiation intensity and photoinitiator (PI) concentration were main factors. The conversion of photocurable binder was simply increased with radiation intensity. Its increment however was abated with increasing PI concentration. We found that average conversion of the binder measured by FTIR-ATR was 87% when it was exposed to $5J/cm^2$ of UV dose with 5 wt% of PI. Oxime ester type PI was very effective to get a high degree of conversion, but it caused a yellowing problem. Owing to post-baking process, UV cured film showed an improved thermal stability by increase of conversion and removal of volatile organic compounds. TG% at $260^{\circ}C$ of film cured with 5 wt% of PI (TPO+MBF) and $5J/cm^2$ of UV radiation increased from 95.4 to 99.0% by post-baking at $230^{\circ}C$ for 5 min.

• Proceedings of the KSME Conference
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• 2007.05b
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• pp.2512-2517
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• 2007

Effect of natural convention for hot plate surface temperature uniformity was studied by experiments that were adjusted height of chamber and temperature difference. The hot plate chamber is composed of the hot plate and the upper heater and adiabatic vertical wall. The hot plate diameter is 220mm and maintains temperature at $150^{\circ}C$. Flow pattern compares with surface temperature and confirms that natural convection affects on temperature uniformity of hot plate surface. In case, temperature non-uniformity of hot plate surface is due to heater pattern, lots of weak and small flow cells more improve temperature uniformity than stronger flow cells or non-developing flow cell. Improve temperature uniformity $1.2^{\circ}C$ when developing weak and small flow cells.

• Preventive Nutrition and Food Science
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• v.2 no.1
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• pp.11-16
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• 1997

Alkaline cooking and processing properties of domestic maize were evaluated by comparing to those of imported control maize(Asgrow 404). Domestric maize varieties were hydrated more rapidly and had lower dry matter losses during alkaline cooking than control maize due to softer endosperm texture and incomplete removal of pericarps. Domestic maize varieties produced masas with proper handling properties when nixtamals had 50~52% moisture. However, masas produced from domestic maizes were puffed dur-ing baking and frying process due to the release of more free starch granules in the masa than control masa. Tortilla chips prepared from domestic maizes absorbed more oil during frying and had slightly higher water content with darker color than tortilla chips prepared from control maize. Among the domestic maize hybrids, KS42/Fla2BT113 had more acceptable kernel characteristics of tortilla chips than other varieties.

• Journal of the Korean Ceramic Society
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• v.18 no.3
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• pp.182-186
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• 1981

The extraction of $Al_2O_3$ from the backed mixture of grinded aluminium silicates with $H_2SO_4$ and required heating energy for the baking process has been investigated. The extraction ration of $Al_2O_3$ from baked kaolin and alunite being mixed with 70-80% $H_2SO_4$ at 12$0^{\circ}C$ for 3 hours was more than 90%, the yield was based on alumina component in the ore by extracted with water. The required heating energy was 1782 cal/300gr (Alunite), that is, when alunite ore treated with equivalent amount of 80% $H_2SO_4$, also left it for 75 minites at 12$0^{\circ}C$, The required heating energy was 22, 553 cal/200gr(Alunite) when the above sample was heated again at 15$0^{\circ}C$ for 2 hours.

• Transactions of Materials Processing
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• v.7 no.6
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• pp.530-538
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• 1998

Elimination of the heat treatment process is very important in automation of metal forming since controlling heat treatment by computer has many difficulties and it has bottle neck problem. non-heat-treated steels materials which are not in need of heat treatment have been developed for cold forging. However to apply non-heat-treated steel to structural parts. it is necessary to prove reliability of mechanical properties. In order to define the reliability of mechanical properties we have investigated microstructure, hardness, the tensile strength compressive strength and tensile fatigue strength for both steels. Considering the results of high cycle fatigue test for both specimen the characteristics of non-heat-treated steel are decided on the yield strength, It has same tendency for heat-treated steel. Therefore non-heat-treated steel which has the appropriate yield strength may be applied in cold forging.