• Journal of Sensor Science and Technology
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• v.3 no.2
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• pp.74-80
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• 1994

Silicon direct bonding technology is very attractive for both silicon-on-insulator devices and sensor fabrication because of its thermal stress free structure and stability. The process of SDB includes hydration of silicon wafer and heat treatment in a wet oxidation furnace. After hydration process, hydroxyl groups of silicon wafer were analyzed by using Fourier transformation-infrared spectroscopy. In case of hydrophilic treatment using a ($H_{2}O_{2}\;:\;H_{2}SO_{4}$) solution, hydroxyl groups are observed in a broad band around the 3474 $cm^{-1}$ region. However, hydroxyl groups do not appear in case of diluted HF solution. The bonded wafer was etched by using tetramethylammonium hydroxide etchant. The surface of the self etch-stopped silicon dioxide is completely flat, so that it can be used as sensor applications such as pressure, flow and acceleration, etc..

• Journal of the Korean Institute of Telematics and Electronics S
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• v.35S no.6
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• pp.55-65
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• 1998

In industrial fields, RTP(rapid thermal processing) system is widely used for improving the oxidation and the annealing in semiconductor manufacturing process. The main control factors are temperature control of wafer and uniformity in the wafer. In this paper, we propose an $H^{\infty}$ controller design of RTP system satisfying robust stability and performance using weighted mixed sensitivity miniimization and loop shaping technique. And we need reduction technique because of the difficulty of implementation with the obtained high order controller for original model and reduced models, namely, Hankel, square-root balanced, and Schur balanced methods. An example is proposed to show the validity of the proposed method.

• Journal of the Korean Chemical Society
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• v.36 no.5
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• pp.744-752
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• 1992

Polymer bonded metalloporphyrins are synthesized by reaction between Fe(III) protoporphyrin or Mn(II) tetrakis(4-N-carboxyphenyl)porphyrin with polystyrene divinylbenzene copolymer. The spectroscopic properties of synthetic polymer bonded metalloporphyrins are investigated by using resonance Raman spectrometer. By synthetic polymer bonded metalloporphyrins as catalyst, which are model of cytochrome P-450 and peroxidases, epoxidation of olefins and oxidation of alkanes are achieved with H2O2 as oxidant. The catalytic efficiencies with polymer bonded metalloporphyrins are improved on that with corresponding nonpolymer bonded metalloporphyrins. Especially those can be reused because of stability against oxidant. Electron donating imidazole derivatives, which are attached in 5th position of central metal of metalloporphyrins, enhance the catalytic efficiencies.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.60-64
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• 2003

Yukwa is a popular Korean traditional fried rice snack. The high fat content and porous structure of Yukwa cause it to become rancid rapidly. For extending the shelf-life of Yukwa, the Bandegi was fried with palm oil and soybean oil. The stability of Yukwa in lipid oxidation was determined by acid value(AV), peroxide value(POV), composition of fatty acid and sensory evaluation during 8 weeks of storage at 20$^{\circ}C$ and 50$^{\circ}C$ As the storage time increased, the AVs of soybean oil and palm oil during storage at 50$^{\circ}C$ were increased up to 42.64 and 2.09 mg/g, respectively. The POV of soybean oil during storage at 50$^{\circ}C$ was increased up to 4 weeks and then decreased. And as the storage time increased, the contents of stearic and oleic acid were increased, while linoleic and linolenic acid were decreased.

• Journal of the Korean Society of Combustion
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• v.20 no.1
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• pp.6-14
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• 2015

Numerical study was conducted to clarify effects of added $H_2O$ for the downstream interaction between $H_2$-air and CO-air premixed flames in counterflow configuration. The reaction mechanism adopted was Davis model which had been known to be well in agreement with reliable experimental data. The results showed that both lean and rich flammable limits were reduced in increase of strain rate. The most discernible difference between the two with and without having $H_2O$ and/or $H_2$ addition into $H_2$-air and CO-air premixtures was two flammable islands for the former and one island for the latter at high strain flame conditions. Even a small amount of $H_2$, in which $H_2$-air premixed flame cannot be sustained by itself, participates in CO oxidation, thereby altering the CO-oxidation reaction path from the main reaction route $CO+O_2{\rightarrow}CO_2+O$ with a very long chemical time in CO-air flame to the OH-related reaction routes including $CO+OH{\rightarrow}CO_2+H$ with very short chemical times. This intrinsic nature alters flame stability maps appreciably. The results also showed that chemical effects of added $H_2O$ help lean flames at relatively low strain rate be sustained, and suppress the flame stabilization at high strain rates.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1813-1818
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• 2015

Grape seed extract (GSE) was added to grape seed oil to improve the oxidative stability of the grape seed oil during storage. To measure the oxidative stability of grape seed oil, peroxide value, acid value, and conjugated diene value were measured, and changes in browning, vitamin E, fatty acid composition, and polyphenol content of oil were examined. In the case of grape seed oil with GSE, peroxide value, acid value, and conjugated diene value were lower than those of grape seed oil. The magnitude of increase in absorbance of grape seed oil with GSE was less than that of additive-free grape seed oil, whereas the magnitude of decrease in vitamin E isomers in grape seed oil with GSE was less than that of grape seed oil with no additive. Changes in fatty acid composition were also similar. However, polyphenol contents showed the greatest reduction in grape seed oil containing GSE. GSE contributes to the oxidation stability of grape seed oil, but the antioxidant capacity of GSE was lower than that of butylated hydroxytoluene.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.11
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• pp.5384-5391
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• 2011

The computational fluid dynamics was analyzed for the pressure distribution, stream velocity distribution, stream line field, retention time and temperature distribution which are applied to the catalyst layer in the RCO reactor to derive the optimum operating condition of the heat condensing type catalytic oxidation (RCO) reactor. The results from the computational analysis revealed that the pressure loss due to the ceramic honeycomb in the catalytic bed of the reactor which is operating currently is not significant and the stream velocity (1.8~2.7 m/s) after the ceramic filter is working in stability without big channeling. To improve the stream velocity distribution of the air stream, it is necessary to extension of the connecting range between the plenum and catalytic bed inside the facility. However, the method of attaching the air stream guide vane or the perforated plate inside the reactor was not so effective.

• ANNALS OF ANIMAL RESOURCE SCIENCES
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• v.29 no.4
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• pp.183-190
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• 2018

This study was conducted to evaluate the acceptability of cured cooked boneless chicken drumettes as a raw material for Chuncheon Dakgalbi and to observe its effect on pH, lipid oxidation, volatile basic nitrogen (VBN) content and total viable count (TVC) during refrigerated storage under vacuum. Boneless chicken drumettes were dry cured with a mixed curing agent (0.20% w/w) consisting of sodium chloride (93.1%), sodium nitrite (5.9%) and sodium bicarbonate (1.0%) for 24 h at $2{\pm}2^{\circ}C$. Cured samples were cooked using an oven at $150^{\circ}C$ for 20 min and stored at $5.5{\pm}0.5^{\circ}C$ for 60 days under vacuum. Non-cured cooked sample was used as a control. Sensory evaluation was performed on day 2 of storage using 22 untrained panelists and samples were mixed with Dakgalbi sauce and reheated using a microwave for 2 min. There were no significant differences between control and treatment group on appearance, flavor, texture, juiciness and overall acceptability. Cured cooked boneless chicken drumettes had significantly (p<0.05) higher pH, lower lipid oxidation, VBN and TVC consistently during storage in comparison with control. These results suggest that dry curing could be applied to boneless chicken drumettes as raw material for Chuncheon Dakgalbi and could extend its shelf life during refrigerated storage under vacuum.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.247-255
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• 2009

The purpose of this study was to investigate the storage stability of mayonnaise containing a different emulsifier and various levels of soybean paste powder. The mayonnaise with egg yolk as an emulsifier is E group according to the amount of soybean paste powder addition of 0%(E1), 3%(E2), 6%(E3) and mayonnaise with soy milk as an emulsifier is S group with soybean paste powder addition of 0%(S1), 3%(S2), 6%(S3). Storage stability of mayonnaise was determined during storage at $30{\pm}5^{\circ}C$ for 8 weeks. The peroxide value, TBA value, acid value of mayonnaise with addition of 6% soybean paste powder was significantly lower than that of 0% and 3% addition. The turbidity decreased according to storage period. The viscosity of mayonnaise was increased with increasing amount of soybean paste powder. Base on these results, addition of soybean paste powder in the mayonnaise improved oxidation stability during storage period.

• Journal of Microbiology and Biotechnology
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• v.12 no.3
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• pp.476-482
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• 2002

Methanol dehydrogenase (MDH) and c-type cytochromes from marine methanol-oxidizing bacterium, Methylophaga sp. MP, were purified and characterized. The native MDH had a molecular mass of 148 kDa and its isoelectric point was 5.5. Two c-type cytochromes, $c_L\;and\;c_H$, were found, and their isoelectric points were 3.4 and 8.0, respectively. The purified MDH had higher thermal stability than that of the other soil methylotrophic bacteria. The electron flow rate from MDH to cytochrome $c_L$was higher than that from MDH to cytochrome $c_H$, indicating that the physiological primary electron acceptor for MDH is cytochrome $c_L$. The electron transfer from MDH to phenazine ethosulfate (PES, artificial electron acceptor) in the two dye (PES/DCPIP)-linked assay system was not inhibited by NaCl, whereas the electron flow from MDH to cytochrome $c_L$ in the cytochrome/DCPIP-linked assay system was suppressed significantly by NaCl. Metal chelating agents such as EDTA showed the same effects on the MDH activity.