• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2010.06a
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• pp.224-224
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• 2010

야금학적 정련은 태양전지 소재인 실리콘의 저가화를 통한 태양전지의 단가를 낮추는데 유망한 공정이다. 이중에서도 실리콘의 전자빔정련은 고순도의 실리콘 정련에 효과적인 기술이다. 본 연구에서는 전자빔용융법을 이용하여 실리콘 정련을 수행하였으며, 제조된 실리콘의 미세구조 및 분순물농도를 측정하였다. 고진공의 챔버 하부에 수냉동도가니가 위치해있고, 상부에 100 kW출력의 전자총이 설치되었다. 실리콘은 분쇄 및 세척과 같은 전처리 없이 수냉동도가니에 250g 이 장입되었다. 전자빔때턴은 소프트웨어를 통한 헌혈, 나선형의 경로(path)와 원형의 형상(Shape)이 결합하여 원형패턴과 나선형패턴의 형상으로 실리콘에 조사되었다. 전자빔의 출력을 15 kW로 실리콘을 용융하였고 분당 0.5 kW의 속도로 서냉하였다. 제조된 실리콘은 지름 100 mm, 높이 25 mm의 버튼형상이었으며, 횡방향으로 절단하여 미세구조와 불순물거동을 분석하였다. 미세구조는 광학현미경 (OM) 과 전자현미경 (SEM)을 통하여 관찰하였고 불순물거동은 유도결합플라즈마 분광분석기(ICP-AES) 을 통하여 분석하였다. 장입된 실리콘의 초기순도는 99.5 %이고, 전자빔정련 공정 후 99.996 %까지 향상되었다. 전자빔패턴을 이용한 고순도 실리콘의 정련은 태양전지 소재 개발에 유망한 기술로 활용될 것이다.

• Proceedings of the Korean Vacuum Society Conference
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• 1999.07a
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• pp.41-41
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• 1999

핵융합 장치의 플라즈마 운행동안 토카막 내벽에 도달하는 온도는 최저 $600^{\circ}C$ 이상이다. 또한 플라즈마 자체와 사용자(User)들의 시료로부터 방출되는 입자들에 의한 내벽 충격(damage)은 장기간의 안정적인 운행 및 연구에 심각한 영향을 미친다. 이러한 이유로 토카막 제작시 내벽 보호재의 선정은 매우 높은 비중을 차지한다. Graphite는 높은 융점과 가공의 용이성으로 토카막 내벽의 보호재로 선호되는 물질이다. 그러나 토카막 용기(vessel)에 사용되는 스테인레스 스틸(AISI 316LN)보다 약 50배 이상의 기체 방출율(outgassing rate)을 가진다. 그러므로 장착 이전의 초기 청정화 과정이 매우 중요하며, 특히 400m2의 약 2톤(2000kg)의 graphite가 사용되므로 대량 처리를 할 수 있는 방법의 선정도 함께 개발되어야 한다. 본 연구팀에서는 처음 10개 회사의 시제품을 검토한 후, 최종 2개 회사의 4가지 종류의 시료를 선정하였다. 선정된 시료는 Union Carbide의 ATJ와 Toyo Tanso의 IG-110, IG-43, Ig-430이다. 시료는 비절삭유(oil-free) 가공에 의해 80$\times$2$\times$3 (mm)의 크기로 제작되었고 에탄올과 메탄올 용액에서 초음파 세척되었다. 건조된 시료는 TDS(Thermal Desorption Spectroscopy) 장치에 장착되어 세 단계의 실험을 하였다. 처음은 승온(상온 ~100$0^{\circ}C$)에 의한 방출 기체의 성분 분석, 두 번째는 장기간 (2주) 대기 노출 후 주요 방출 기체의 온도에 따른 변화, 마지막으로는 특정 기체에서의 장기간 보관후, 주요 방출 기체의 온도에 따른 변화를 조사하였다. 다음 그림 1은 본 연구에서 사용된 TDS 장치의 개략도이고 그림 2는 TDS 장치에 장착 직 후와 대기 중 노출된 시료들의 온도증가에 따른 총 압력의 변화이다.

• KSBB Journal
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• v.23 no.2
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• pp.183-185
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• 2008

Studies were made to remove the toxic phytohormone, 2,4-D, in suspension cultures of Panax vietnamensis. Cells grown in normal MS medium with 2,4-D were inoculated and grown in the MS medium without hormone. Not a big difference was observed in growth characteristics between media with and without 2,4-D. The 2,4-D in the culture, however, was completely removed. During the culture, the residual 2,4-D was consumed rapidly at the early growth stage. The intra-cellular 2,4-D was consumed first and the 2,4-D in the medium was used afterward.

• Proceedings of the Korea Water Resources Association Conference
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• 2004.05b
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• pp.888-892
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• 2004

농지, 임야지역에서의 강우유출수 수질의 파악은 수자원 수질관리에 있어서 바탕수질(Background water quality)이기 때문에 물관리에 있어 매우 중요한다. 본 연구는 농지와 임야가 혼합된 도시외곽지역에서 강우시에 발생하는 강우유출수의 수질 및 오염부하량에 대하여 유역특성이 다른 두 지역에서 분석을 실시하였다. 연구 대상 유역은 임야와 농경지가 주를 이루는 지역으로 농지의 비율이 자자 $0.4\%$와 $35.9\%$인 유역이다. 측정은 건기에서부터 강우기 때까지 각 유역 당 10개의 강우 사상에 대하여 실시하였다. 측정 대상 항목으로는 pH, SS, TCOD, SCOD, BOD, TP, TN, $NH_3-N$, $NO_3-N$, $PO_4-P$, Total coliform, Escherchia Coli를 측정하였고, pollutograph, loadgraph을 작성하였다. 분석 결과 농지의 비율이 큰 유역에서 발생하는 오염부하량이 모든 수질 항목에서 높게 나타났으며, SS, 유기물, 미생물 항목에서 초기강우세척철상(first flush)을 보이고 있었다. 또한 측정 자료에 내한 동계분석결과 SS항목과 유기물 항목은 높은 상관관계를 나타내고 있었으며, 강우에 따른 오염부하량은 누승함수, 2차함수의 형태로 증가하였다.

• Korean Journal of Materials Research
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• v.6 no.4
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• pp.379-387
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• 1996

본 연구에서는 GaAs 소자제작 및 epi-layer 성장 공정에 있어 이용되어지는 HCI, H3PO4, 탈이온수(de-ionized water:DIW)를 통한 습식제정후 공기중 노출에 따른 오염을 최소화하여 표면상태 변화를 진성적(intrinsic)으로 관찰하고자 모든 세정처리를 아르곤 가스(argon gas)로 분위기가 유지되는 glove box에서 수행하였으며, 표면조성 및 결합상태 변화에 대한 관찰은 X-선 광전자 분광기(X-ray photoelectron spectroscopy)를 통해 이루어졌다. 고진공하에서 GaAs를 벽개하여 관찰함으로써 Ga이 대기중 산소이온과 우선적으로 결합함을 알 수 있었고, 이런 GaAs 표면의 반응성에 대한 고찰을 바탕으로 습식세정에 따른 화학반응 기구가 제시 되어졌다. HCI 및 H3PO4/DIW/HCI처리후 CI-이온의 Ga 이온과의 반응에 의한 Ga-CI결합의 형성과 As 산화물의 높은 용해도에 따른 As 산화물의 완전한 제거 및 식각전 초기(bare)GaAsvyaus에 존재하는 원소(elemental)As 상태의 식각후 잔류가 관찰되어졌다. 또 HCI, H3PO4/DIW/HCI 처리하고 DIW로 세척후 표면상태 변화를 관찰한 결과, DIW처리에 의해 elemental As 상태가 증가함을 알 수 있었다.

• Journal of the Institute of Electronics and Information Engineers
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• v.52 no.3
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• pp.199-205
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• 2015

This study is about ionic water generator filter Recently, a lot of people feel deep interest in health and drinking water. And there are various types of water. Ionic water generator is a system with special function, and can be classified as a medical device and should be manufactured after approval from the Food and Drug Administration. Basically ionized water is different from the packaged and stored water. When the tap water or ground water passes through the various filters of ionic water generator, it turns to the purified water of pH7 ~ 7.5 and we can electrolyze that water into anion and cation by diaphragm. And in negative electrode side, we can get alkaline water with calcium ($Ca^+$), potassium ($K^+$), magnesium ($Mg^+$), sodium ($Na^+$) for body. In general, we can change pH value from 5 to 9 of ionizer by controlling the level of electrolysis voltage in the ionizer. In general, 1stage (pH8), 2stage (pH8.5), 3stage (pH9), 4stage (pH9.5) are used as the alkaline ionized water, -1Stage (pH6.0), -2 stage (pH5.0) are used as the acidic water. But in early stage, the water that passed through filter was weakly alkaline water and that was problem. Therefore, when filter condition is stable, the pH and ORP value of water is different with the early one. the initial setting pH value of the ionizer was confirmed that changes significantly. In order to resolve this problem we need to wash filter for some period time and neutralize by acidification treatment of the filter.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.97-101
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• 2000

Major characteristics of waste brine from the repeated salting and rinsing processes of Chinese cabbage for Kimchi were investigated. Salt concentration of brine was increased with the number of successive salting steps from 12% after 1st salting step to 14% after 5th step. Total waste brine which is the representative of wastewater produced from salting process of cabbage showed 6-8% salt concentration. The pH values in all samples decreased with the number of reuse of brine and showed pH 5.9 and pH 5.2 for the mixture of brine for quarter-cut and small-cut cabbage, respectively, after 5th salting process. Soluble solid contents increased with repetition and resulted in 14-16 $^{\circ}Brix$. Total brine showed increased COD values with the number of reuse of brine and 40-50 ppm of COD values for both quarter-cut and small-cut cabbages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1158-1167
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• 2012

During the peeling, cutting, and shredding of wild root vegetables, the surface is exposed to air. This results in a rapid deterioration in quality and an increase in the potential of contamination by microorganisms, both of which reduce the shelf-life of wild root vegetables in retail markets. Thus, in this study, the effects of various washing treatments on the quality of wild root vegetables, including lotus root, burdock root, and bellflower root, were investigated at 10 and $24^{\circ}C$. Lotus root, burdock root and bellflower root were washed with 0.2% acetic acid (AA), 0.2% citric acid (CA), 500 ppm acidified sodium chlorite (ASC), and tap water (TW), which was used as a control, and stored at $10^{\circ}C$ and $24^{\circ}C$. The changes in total plate counts, coliform groups, polyphenol oxidase (PPO) activity, color, pH, and exterior appearance of the samples were then evaluated. The pH and initial microbial contamination levels were reduced when the root vegetables were washed with AA, CA, and ASC. In particular, initial population levels of total plate counts and coliform groups were not detected in lotus root and burdock root that had been washed with ASC and their growth was significantly (p<0.05) inhibited during storage at 10 and $24^{\circ}C$ when compared to the control (TW). In addition, the polyphenol oxidase (PPO) activities of the root vegetables washed with AA, CA and ASC were lower than that of root vegetables washed with TW. ASC was determined to be the most effective treatment for preventing microbial growth, tissue softening, and the development of browning and an unpleasant smell. At $10^{\circ}C$, the overall qualities of the wild root vegetables were maintained longer when compared to $24^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1308-1314
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• 1999

The effects of modified atmosphere(MA) packaging and coating on the quality of mushroom (Agaricus bisporus) were investigated. Whole mushrooms(100 g) were packed with polyvinyl chloride(PVC) film wrap, PD941 and PD961 film bags and were stored in a chamber at $12^{\circ}C$ and 80% RH for 6 days. Gas composition of packages, respiration rate, weight loss, color and maturity index of MA packaged mushrooms were examined. The wrap packaged mushrooms showed different level of internal $CO_2$ concentrations among water washed, chitosan coated and $CaCl_2$ coated subgroups significantly at 5% level. The maximum $CO_2$ concentration of PD941 and PD961 packages for all coated showed $4.1{\sim}4.7%$ and $10.4{\sim}11.7%$, respectively, for the first day. PD961 package showed the lowest $O_2$ concentration compared to other groups. There were no significant respiration rate differences between wrap packed and PD941 packaged. Respiration rate of water washed. chitosan coated and $CaCl_2$ coated in PD961 packaged was 192 mg, 226 mg and 245 mg, respectively. Maturity index of PD961 packaged were not significantly different among the water washed, chitosan and $CaCl_2$ coated packages. Chitosan coating showed a negative effect on color change of mushrooms. The weight loss of 961 packaged was lower $(7.0{\sim}8.0%)$ that those of wrap packaged and PD941 packaged.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.230-237
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• 2003

For hygenic evaluation, microbiological tests of seasoned raw vegetal)les from five high school foodservice operations were conducted. The antimicrobiological effect of pre-preparation with vinegar against microorganisms on vegetables in foodservice operations was also investigated. Total plate counts of leek gukgalli, broad bellflower saengchae and vegetable salad ranged from 10$^4$ CFU/g to 10$^{6}$ CFU/g. Coliform levels of those ranged from 10$^2$CFU/g to 10$^4$ CFU/g. Leek washed three times was pre-prepared at different concentration (0.05%,0.1%,0.5%,1% and 2%) and temperature ( 1$0^{\circ}C$ 2$0^{\circ}C$ and 4$0^{\circ}C$) for 5, 10 and 30 minutes. The higher the concentration and temperature of vinegar were, the more the antimicrobiological activity increased. The sanitizing activity of vinegar increased with treatment time. Considering the quality of vegetable and the expense, when the levels of total plate counts and coliform of vegetable were 10$^{6}$ and 10$^3$ CFU/g, pre-preparation with 0.5% of vinegar at 2$0^{\circ}C$ for 10 minutes was best. The population of total plate count and coliform on row and leek washed three times increased during storage for 72 hours. However, The levels of microorganism on leek samples pre-prepared with 0.5% and 1% vinegar decreased during storage. After the treatment of vinegar at 1$0^{\circ}C$ for 10 minutes, Staphylocucus aureus, Escherichia coli O157, Shigella sonnei, Salmonella entritidis, Listeria monolytogenes were not detected.