• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.210-210
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• 2013

그래핀은 뛰어난 기계적, 화학적, 광학적, 전기적 특성을 가지고 있는 2차원 물질로, 대면적 합성법과 전사 공정을 통해 다양한 기판에서의 사용이 가능해지면서 차세대 전자 소자로 활용하기위한 활발한 연구가 이루어지고 있다. 디스플레이, 태양전지의 전극과 전계 효과 트랜지스터의 채널로 적용한 연구에서 우수한 결과들을 보이고 있다. 특히, 금속/금속 산화물 전극은 염료 감응형 태양전지와 유기 발광 다이오드 구조에서 화학적으로 불안정할 뿐 아니라 일함수가 고정되어 쇼트키 접촉이 형성되면 저항을 낮추기 어렵지만, 그래핀은 금속/금속 산화물 전극보다 화학적으로 안정하고 일함수의 조절이 가능해 옴 접촉 형성에 용이하다. 그래핀의 일함수를 조절하는 연구는 크게 공유결합과 비공유 결합을 이용한 방법이 시도된다. 공유 결합을 이용한 방법은 합성과정에서 그래핀의 구조에 내재된 결함 혹은 새로운 결함을 형성하여 다른 원소를 첨가하는 방법이다. 이러한 방법은 그래핀의 결함 영역에서 작용하기 때문에 그래핀 전자 구조의 높은 수준 조절을 위해선 그래핀 구조의 파괴가 동반된다. 반면, 비공유 결합을 이용한 방법은 전하 이동 도핑 효과를 이용해 그래핀의 전자 구조를 제어하는 방법으로, 금속/금속산화물/기능기와 그래핀의 적층으로 복합 구조를 형성하는 방법이다. 금속/금속 산화물과의 복합구조는 안정적인 p-형 도핑이 보고되었지만, n-형 도핑은 대기중의 수분, 산소 그리고 기판과의 상호작용에 의해 대기중에서 불안정해 추가적인 피막공정이 요구된다. 기능기를 이용한 적층 구조는 그래핀과 기판사이의 상호작용 혹은 그래핀 전자 구조를 다양한 기능기를 이용해 제어하는 것으로, 이극성을 가진 자기정렬 단일층(self-assembled monolayers)이 대표적인 방법이다. 공간기(spacer)의 길이나 말단기(end group)의 종류로 p-형과 n-형의 도핑 수준을 제어할 수 있지만, 흡착기(chemisorbing groups)의 반응성이 기판의 화학적, 물리적 표면상태에 의존하기때문에 기판 선택이 제약되며 전처리 공정이 요구될 수 있는 한계가 있다. 본 연구에서는 다양한 기판에 적용가능한 용액 공정을 이용해 그래핀과 고분자를 적층하였고, 안정적이고 효과적으로 일함수를 낮추는 구조를 확인하였다.

• The Korean Journal of Ecology
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• v.28 no.1
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• pp.31-36
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• 2005

An important theme of this paper is to search for more genelalities of diversity and distribution pattern on the trampled plant communities in Daegu area. A total of 50 phytosociological releves were analyzed by the Zurich-Montpellier School's method and generalized habitat characteristics by using Euclidean coefficient and PCoA (Principal Coordinates Analysis). Five plant communities were classified and matched into largely two physiognomic types: grass-types such as Eragrostis ferruginea community, Eleusine indica community, Setaria viridis community, Digitaria ciliaris community, and forb-type of Plantage asiatica community only. These plant communities correspond to quite distinctive four habitat types, with both soil stability and moisture in microhabitat conditions: stable-moderate, unstable-moderate, stable-dry, and unstable-dry. Top-ten species showing the highest relative net contribution degree(r-NCD) were Digitaria ciliaris, Eleusine indica, Eragrostis ferruginea, Plantago asiatica, Echinochloa crus-galli, Trifolium repens, Polygonum aviculare, Setaria viridis, Setaria glauca and Artemisia princeps. The front three species showing more than 50% in percent r-NCD possess florescence after monsoon season. It is critically pointed out that the regional ecological differentiations i.e. the Daegu bioclimatic division, the $C_4$-plant dominant season(post-monsoon) of Korean peninsula, and species composition different from Japan's Plantaginetalia asiaticae, are the basis for deriving characteristics of the roadbed trampled plant communities of Daegu.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.9-14
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• 2016

Recently, the market for ready-to-use vegetables has increased largely due to consumer demands, which led to the production of minimally-processed frozen crushed garlic products. This study was designed to determine the effect of electron beam irradiation (0-7 kGy) on microbial decontamination, bioactive compounds, and antimicrobial activities of frozen crushed garlic obtained from Korea and China. The microbial counts (total bacteria, yeasts & molds) were reduced from log 3-4 CFU/g to non-detectable levels as a result of irradiation at 4 kGy. Irradiation treatment at 4 kGy did not affect the amount of alliin, allicin, total pyruvate, and total thiosulfinate of crushed garlic, however, this dose induced insignificant changes in antibacterial activities against pathogenic bacteria including Bacillus subtilis, Staphylococcus aureus, Salmonella enteritidis, Vibrio parahaemolyticus, and Yersinia enterocolitica. Therefore, electron beam irradiation less than 4 kGy can be considered suitable to improve the microbial decontamination without altering the biological activity of frozen garlics.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.290-298
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• 2007

The effect of packaging methods on the quality of stick type restructured jerky was investigated in terms of pH, water activity $(A_w)$, TBA (thiobarbituric acid) value, total bacterial counts, and sensory evaluation during storage at room temperature $(25^{\circ}C)$ for 90 days. The jerky was subjected to plastic or vacuum packaging at $(25^{\circ}C)$. The pH decreased slightly as storage time increased (p<0.05), but there were no significant differences between the packaging methods. The water activity of jerky in plastic packaging decreased as storage time increased (p<0.05), however jerky in vacuum packaging showed no significant change. Vacuum packaging resulted in a higher water activity value than plastic packaging. The TBA and hardness values decreased as storage time increased (p<0.05), and there were significant differences between packaging methods during the storage period (p<0.05). The total bacterial counts in vacuum packaged jerky were lower than jerky in plastic packaging. The sensory evaluation of each treatment decreased slightly as storage time increased (p<0.05), however there was no significant difference between packaging methods. Based on our findings, we conclude that vacuum packaging provides more effective storage than common packaging of jerky.

• Korean Journal of Plant Resources
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• v.10 no.4
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• pp.401-410
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• 1997

This experiment was conducted to investigate the opimum media, media amount and planting density of nutri-culture for the high quality and yield of wild vegetable, Liguliaria fischeri Turez. The fried rice hull was recognized best media among perlite, sand and fried rice hull for nutri-culture of Ligularia fischeri Turcz. The yield on fried rice hull media at early growing stage was lower, but higher than in other media at late growing stage. Therefore, total yield in fried rice hull media was 15-29% higher than that of the existing perlite media. Growth and yield of Ligularia fischeri Turcz. were not significantly different between medium amounts, therefore considering economical efficiency and stability, the optimum medium amount was 105 $\iota/m^3$, Yield by planting density increased in the high density and 50 plants/$m^2$ was considered as proper planting density in nutri-culture of Liguliaria fishcheri Turcz.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.42 no.2
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• pp.111-118
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• 2016

Acne vulgaris is a chronic inflammatory condition characterized by comedo, papule, cyst, nodule and postinflammatory hyperpigmentation. Meanwhile, it is also induced by adverse event of drugs. Among them, acneiform folliculitis is a side effect of epidermal growth factor receptor (EGFR) inhibitor, which is an anticancer agent, and its incidence may occur in upward of 75 ~ 100% of cases. The main method of acne vulgaris treatment is oral antibiotics, retinoids, topical medication and so on. However, it is limitation that teratogenicity caused by retinoids and antibiotic resistance increased by using antibiotics. In this study, we aimed to evaluate the clinical efficacy and safety of topical recombinant human (rh) EGF in treating facial acne vulgaris. Twenty three Koreans (age: 10 ~ 29 years) with mild to moderate acne vulgar participated in the study and applied topical rhEGF cream (trouble control EGF) with 3 products (trouble control clarifying cleansing foam, trouble control all-clear filling toner, redroll calming moisture) on their face twice daily for four weeks. Several assessment methods were applied: Acne lesion counts score by investigator's global assessment, efficacy and satisfaction score by subjects. Skin sebum output level, hydration level and redness level were also measured at each visit. At the final visit, skin sebum level, transepidermal water loss, skin redness statistically decreased and acne lesions (comedone, papule) were statistically reduced. No severe side effects were observed during the study. In conclusion, topical rhEGF seems to be an effective and safe adjuvant treatment option for mild acne vulgaris.

• Food Science and Preservation
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• v.22 no.2
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• pp.174-181
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• 2015

This study investigated the physicochemical properties of three different types of rice flour prepared via dry and wet milling. The powder, soft, and hard-types of rice flour were Suwon No. 542, Suwon No. 541, and Unbong No. 30, respectively. The analysis of the proximate compositions of the different types of rice flour showed that their moisture content was 7.03~7.99%, their crude protein was 7.94~8.35%, their crude lipid was 0.71~1.49% and their crude ash was 0.25~0.82%. For the Hunter's color values, the L value was highest in the wet-milled rice flour, the a value was highest in the dry-milled rice flour, and the b value was highest in the dry-milled rice flour. All the samples showed distinctive rice starch particles in the particle analysis using scanning electron microscope. The dry-milled rice flour showed the greatest amount of irregular particles and the coarsest texture. The water absorption and water solubility indices were higher in the wet-milled soft- and hard-type rice flour. The crystallinities of the samples by X-ray diffractography were all A-type, but the crystallinity of the dry-milled hard-type rice flour was higher in diffraction degree. For the amylogram properties, the wet-milled soft-type rice flour showed the highest maximum viscosity, breakdown and setback. In the meanwhile, the dry-milled soft-type rice flour showed the highest initial pasting temperature, onset, peak, and end temperatures despite of the reverse enthalpy.

• Food Science and Preservation
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• v.23 no.2
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• pp.211-217
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• 2016

This study was carried out to determine the shelf-life of cricket powder and investigate the changes in its quality during storage. To determine the shelf-life, cricket powder was stored at temperatures of 25, 35, and $40^{\circ}C$ for 6 months. The changes in quality parameters of the cricket powder, such as moisture content, color, acid value, volatile base nitrogen (VBN), fatty acid, growth of microorganisms, and sensory appeal were investigated. The moisture content of the cricket powder increased during storage but did not show any significant difference at 6 months of storage. L value was increased at $25^{\circ}C$ storage but decreased at 35 and $40^{\circ}C$. However, there were no significant different in a and b values. The acid value decreased more rapidly at higher temperatures, while the VBN content was not changed. The major composition of fatty acids of cricket powder were palmitic acid, oleic acid, and linoleic acid. Their content was not changed at various the storage temperatures. No aerobic and coliform bacteria grew in the powder during the whole storage period. Cricket powder stored at $25^{\circ}C$ and $35^{\circ}C$ showed similar scores in sensory evaluation, but it storaged at $40^{\circ}C$ showed the significant difference (p<0.05). Moisture content, acid value, oleic acid, and flavor were selected as the criteria for shelf-life establishment of cricket powder. Based on these parameters, especially the moisture content, the shelf life of cricket powder was likely to be 18 months when stored at $25^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.1
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• pp.97-104
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• 2002

Protein hydrolysate was prepared as a natural flavor stock from the sharp toothed eel (Muraenesox cinereus) mince using com-mercially available proteolytic enzymes, Alcalase, Neutrase, Protamex, and Flavourzyme. A 6 hr hydrolysis of mince, to which water of the equal weight of the mince was added, with $2\%$ (w/w, protein weight) Elavourzyme at $50^{\circ}$ yielded a hydrolysate of the highest acceptability. Removing the access lipid in liquified hydrolysate (not dehydrated) after enzyme hydrolysis, five times repetitive extraction using n-hexane (liquified hydrolysate : n-hexane=4 : 1, v/v) was effective, resulting in less than $1\%$ lipid content of the dehydrated-hydrolysate. The amino acid composition of the hydrolysate (prepared with Flavourzyme) was similar to that of the starting material. Hydrolysis led to an increase in concentration of not only total free amino acid but also free amino acid such as serine, glutamic acid, alanine, and methionine responsible for umami taste, especially up to about 40 times for methionine. Major free amino acids in amount were leucine, phenylalanine, valine, alanine, and isoleucine and they comprised about half of the total free amino acids, Moisture adsorption, fat adsorption, emulsifying capacity, and foaming capacity of the hydrolysate were 870.1 $\pm$ $7.9\%$, 352.0$\pm$ $5.3\%$, 50.3 $\pm$ $1.2\%$, and $87.5\pm$ $2.5\%$, respectively, and solubility was 83$\~$$84\%$ at acid pH range of 2$\~$4.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.3
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• pp.191-201
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• 1987

Seasoned sardine meat was prepared to extend the use of sardine for human consumption, and processing conditions and storage stability of frozen seasoned sardine meat were studied during storage at $-20^{\circ}C$. The fish was beheaded, gutted and cleaned in a washing tank. The washed fish was then put through a belt-drum type meat separator which separates the flesh iron the bone and skin. Mechanically deboned fish meat was mixed with $20.6\%$ emulsion curd, $0.5\%$ table salt, $2.0\%$ sugar, $0.4\%$ sodium bicarbonate, $0.2\%$ polyphosphate, $0.1\%$ monosodium glutamate, $0.3\%$ onion powder, $0.1\%$ garlic powder, $0.1\%$ ginger powder, $3.0\%$ soybean protein and $0.1\%$. In sodium erythorbate. This seasoned sardine meat was frozen with contact freezer, packed in a carton box and then stored at $-20^{\circ}C$. The pH, volatile basic nitrogen, viable cell counts, peroxide value, carbonyl value, thiobarbituric acid value, taste compounds, fatty acid composition, salt extractable nitrogen, drip, texture, and color values of the products were determined during frozen storage. The results showed that lipid content in products could be controlled by using emulsion curd, and flavor and texture could be improved by adding spices and soybean protein, and lipid oxidation could be retarded by $0.1\%$ sodium erythorbate. Judging from the results of chemical experiments and sensory evaluation, the products can be preserved in a good quality for 120 days during frozen storage.