• Korean Journal of Materials Research
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• v.21 no.4
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• pp.192-195
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• 2011

The electro-deposition of compound semiconductors has been attracting more attention because of its ability to rapidly deposit nanostructured materials and thin films with controlled morphology, dimensions, and crystallinity in a costeffective manner (1). In particular, low band-gap $A_2B_3$-type chalcogenides, such as $Sb_2Te_3$ and $Bi_2Te_3$, have been extensively studied because of their potential applications in thermoelectric power generator and cooler and phase change memory. Thermoelectric $Sb_xTe_y$ films were potentiostatically electrodeposited in aqueous nitric acid electrolyte solutions containing different ratios of $TeO_2$ to $Sb_2O_3$. The stoichiometric $Sb_xTe_y$ films were obtained at an applied voltage of -0.15V vs. SCE using a solution consisting of 2.4 mM $TeO_2$, 0.8 mM $Sb_2O_3$, 33 mM tartaric acid, and 1M $HNO_3$. The stoichiometric $Sb_xTe_y$ films had the rhombohedral structure with a preferred orientation along the [015] direction. The films featured hole concentration and mobility of $5.8{\times}10^{18}/cm^3$ and $54.8\;cm^2/V{\cdot}s$, respectively. More negative applied potential yielded more Sb content in the deposited $Sb_xTe_y$ films. In addition, the hole concentration and mobility decreased with more negative deposition potential and finally showed insulating property, possibly due to more defect formation. The Seebeck coefficient of as-deposited $Sb_2Te_3$ thin film deposited at -0.15V vs. SCE at room temperature was approximately 118 ${\mu}V/K$ at room temperature, which is similar to bulk counterparts.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1171-1177
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• 1999

The changes on microstucture of recombinated gels with different ratio of amylose(A) and amylopectin(AP) which were isolated from nonwaxy rice starch were investigated by scanning electron microscope(SEM) and X-ray diffractometer. As the concentration of amylose was above 3%(1.08% of soluble amylose) in the amylose suspension, gel matrix became like a three-dimensional network. The microstructure of amylose gels showed a network including macroporous structure, but the higher the ratio of amylopectin content were, the firmer network were formed. In case of A/AP mixed gels(15%) with different amylose/amylopectin percent ratios ; 0/5, 5/10, 10/5, 15/0%, as the storage time of gels and the percent ratio of amylose content were increased, network was formed harder with thick films. While X-ray diffractograms of waxy rice starch which contained 100% amylopectin showed A type, those of purified amylose and amylopectin showed V type and amorphous patterns, respectively. Amylose(3%) gels added $2{\sim}3%$ amylopectin and A/AP mixed gels(15%) showed peak at $2{\theta}\;=\;17.0^{\circ}$which were shown B type crystallinity similar af retrograded starches. Also as the percent ratio of amylose content in mixed gels was increased, peak intensity wat increased.

• Korean Journal of Human Ecology
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• v.14 no.6
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• pp.1037-1046
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• 2005

Using three consecutive years' harvested rices and their starches isolated from rice flours by alkaline method, it was found that no significant aging effect on rice flour and starch was observed based on following results. Proximate data of flours or starches showed in similarity, except high level of crude fat in rice flour and rice starch harvested in 2002. In SEM, the surface of aged rice flour had slightly layered shape due to possible abrasion during storage, and that of aged starch showed more smooth and less rigid polygonal shape. X-ray diffraction patterns of flours and starches were all A type, and crystallinity of rice starch harvested in 2000 had the smallest. From tristimulus colorimetry (Hunterlab Color), total color difference ($\Delta$E) calculated from L, a, and b gave less color difference with the darkest in 2002 harvested one among flours and the lightest in 2001 one among starches. WBCs of both 2002 rice flour and starch were the lowest among samples studied. At 80$^{\circ}C$, swelling power and solubility of rice starches harvested in 2000, 2001 and 2002 were 14.35, 9.75; 14.04, 9.6; and 12.49, 8.82, respectively. The highest peak viscosities measured by RVA were shown both in 2001 rice flour and in its starch. Starch and milled rice flour harvested in 2000 had higher hydrolytic $\alpha$-amylase, compared to other flour and starch samples.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1999.11a
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• pp.409-414
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• 1999

The influence of ion beam energy and reactive oxygen partial pressure on the electrical and crystallographic characteristics of transition metal oxide compound(Cr0x) film was studied in this paper. Chromium oxide films were prepared onto the coverglass using Ion Beam Sputter Deposition(1BSD) technique according to the processing conditions of the partial pressure of reactive oxygen gas and ion beam energy. Crystallinity and grain size of as-deposited films were analyzed using XRD analysis. Thickness and Resistivity of the films were measured by $\alpha$-step and 4-point probe measurement. As results, according to the XRD, XPS and resistivity measurement, the deposited films were the cermet type films which has a crystal structure including amorphous oxide(a-oxide) phase and metal Cr phase simultaneously. The increasernent of the ion b m energy during the deposition process happened to decreasernent of metal Cr grain size and the rapid change of resistivity above the critical $O_2$ partial pressure.

• Journal of the Korean institute of surface engineering
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• v.57 no.1
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• pp.1-7
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• 2024

The study investigated the impact of substrate pretreatment on depositing high-quality B-doped diamond (BDD) thin films using the HFCVD method. Films were deposited on Si and Nb substrates after sanding and seeding. Despite identical sanding conditions, BDD films formed faster on Nb due to even diamond seed distribution. Post-deposition, film average roughness (R_a) remained similar to substrate R_a, but higher substrate R_a led to decreased crystallinity. Nb substrate with 0.83 ㎛ R_a exhibited faster crystal growth due to dense, evenly distributed diamond seeds. BDD film on Nb with 0.83 ㎛ R_a showed a wide, stable potential window (2.8 eV) in CV results and a prominent 1332 cm^-1 diamond peak in R_aman spectroscopy, indicating high quality. The findings underscore the critical role of substrate pretreatment in achieving high-quality BDD film fabrication, crucial for applications demanding robust p-type semiconductors with superior electrical properties.

• Food Science and Preservation
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• v.19 no.1
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• pp.74-80
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• 2012

To enhance the application of lotus roots and to provide basic data for processed foods with lotus roots, lotus root powder was processed under four different conditions, and their physicochemical properties were analyzed as follows. In the Hunter's color value results, the salted sample had the highest L value, and the vinegared sample had the highest a and b values. The water-holding capacities of the salted, vinegared, and blanched samples were higher than that of the control sample. The amylase contents were in the 19.57-20.43% range but were not significant. The swelling power and solubility of the processed samples increased as the temperature rose. The blanched sample had the highest swelling power and solubility (65 and $60^{\circ}C$, respectively). The crystallinity of the processed samples, as determined via X-ray diffraction, reached their peak at $16.9^{\circ}$, and the other peaks at 14.6, 22.2, and $23.8^{\circ}$ were typical of the B type. In addition, the relative crystallinity, gelatinization temperature, and enthalpy, as determined via DSC thermogram, were highest in the vinegared sample and lowest in the blanched sample. In the amylogram results, the vinegared sample had the highest maximum viscosity and breakdown. The retrogradation of the vinegared sample was the slowest as its setback value was the lowest.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.165-171
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• 2016

Physicochemical properties of waxy maize flours prepared by hydrothermal and enzymatic treatments were evaluated. Waxy maize flours were hydrothermally treated using heat-moisture treatment (HMT) and annealing (ANN) and enzymatically treated using commercial enzymes (cellulase, proteinase, and pectinase). The HMT-modified waxy maize flours had low water absorption index (WAI), melting enthalpy, viscosity, and crystallinity. However, ANN-modified and enzymatically modified waxy maize flours had high WAI, melting enthalpy, and viscosity. X-ray diffraction analysis of ANN-modified and enzymatically modified waxy maize flours revealed a typical A-type pattern and displayed sharper crystalline peaks than those observed for the control groups (native waxy maize flours). In contrast, the crystallinity of HMT-modified waxy maize flours were decreased by hydrothermal treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.366-372
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• 2006

This study is to investigate the physicochemical properties of differently pretreated chestnut starches during starch isolation and to examine their gelatinization properties by both heat and alkali treatments. One kind is starch A made by alkali method from peeled chestnut. The other is starch B made from chestnut with the outer layer. The results are as follows. Starch A has higher water binding capacity of 86.9% than starch B with 80.66%. Swelling powers of both starch A and B increased rapidly from $60^{\circ}C\;to\;80^{\circ}C$ in both, and since then it has changed a bit. Both began to show their solubility at $60^{\circ}C$ and increased continuously as the temperature went up. Starch A has higher swelling power and solubility than starch B. In iodine reaction, starch A has higher ${\lambda}max$ and absorbance at ${\lambda}max$ than starch B. X-ray diffraction patterns showed that starch A is type $C_b$ and that starch B is type B. Starch B has higher relative crystallinity of 37.0% than starch A with 36.2%. The results by differential scanning calorimetry revealed that starch A gelatinized from $66.95^{\circ}C$ to $77.5^{\circ}C$ and its enthalpy is 2.04 cal/g. And starch B gelatinized from $67.09^{\circ}C\;to\;77.5^{\circ}C$, and its enthalpy is 2.29 cal/g. Amylograms of chestnut starch at 6.5% concentration indicated that starch B needs higher onset temperature when beginning to gelatinize than starch A does. But starch A shows much higher peak viscosity, breakdown and setback than starch B does. Starch A shows higher viscosity, gel volume, and optical transmittance in gelatinization properties by alkali than starch B does.

• Elastomers and Composites
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• v.36 no.4
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• pp.268-277
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• 2001

The MDI(4,4'-diphenyl methane diisocyanate) was mixed with PPG, PEG and trimethylolpropane(TMP) respectively to prepare polyurethane resin. The various physical properties were measured for the mixtures. The gel-time was shortened by adding of PEG and TMP The molecular weight made a greater influence on the gel-time than the number of functional groups. The NCO-OH reaction was more active and faster than the NCO-NCO reaction. The hardness was influenced by crosslinking-density and molecular structure. The NCO-OH reactions yielded the flexible films and the NCO-NCO reactions yielded the brittle films. The increase of crystallinity and shrinkage induced the low adhesion ratio but the adding of TMP induced the high adhesion ratio. The flame-retardancy was influenced by quantity and kinds of flame-retardant. IXOL B-251 was the most excellent among the flame-retardants employed in this study. TCCP was partially separated because of the lack of solubility.

• YAKHAK HOEJI
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• v.37 no.3
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• pp.216-227
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• 1993

Complex formations of practically insoluble antelmintic drugs such as mebendazole (MBZ), albendazole (ABZ) and flubendazole (FBZ) with dimethyl-$\beta$-cyclodextrin (DM-$\beta$-CyD) and 2-hydroxypropyl-$\beta$-cyclodextrin (HP-$\beta$-CyD) together with $\alpha$-, $\beta$- and $\gamma$-cyclodextrins(CyDs) in duffered solutions were investigated by solubility method. $A_{L}$ type phase solubility diagrams were obtained in all cases except for the complexation (B$_{s}$, type) of FBZ with $\gamma$-CyD. The highest stability constants were obtained with DM-$\beta$-CyD, followed by $\alpha$-CyD > $\beta$-CyD > HP-$\beta$-CyD > $\gamma$-CyD for ABZ, and HP-$\beta$-CyD > $\gamma$-CyD > $\beta$-CyD > $\alpha$-CyD for FBZ at pH 1.2. On the other hand, solid dispersion systems of ABZ and FBZ with $\beta$- and DM-$\beta$-CyDs were prepared by solvent evaporation method and evaluated by dissolution, differential thermal analysis and powder x-ray diffractometry. The dissolution rates of ABZ- and FBZ-DM-$\beta$-CyD solid dispersions were much faster than those of drugs alone, corresponding physical mixtures and tablets on market both at pH 1.2 and 6.8. Although dissolution rates of all samples at pH 6.8 were by far lower than those obtained at pH 1.2, as explained by pH-solubility profiles for ABZ and FBZ, the dissolution rates at pH 6.8 of ABZ from $\beta$- and DM-$\beta$-CyD solid dispersions exceeded the respective equilibrium solubility (23.9 $\mu\textrm{g}$/ml). Fast dissolution of ABZ from solid dispersions with CyDs was attributed to the reduction of drug crystallinity and particle size which was supported by DTA and powder x-ray diffractometry. Consequently these results suggest that solid dispersion systems with CyDs may provide useful means to markedly enhance the solubility and dissolution of benzimidazole antelmintic drugs.