• Journal of the Korean Home Economics Association
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• v.19 no.1
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• pp.39-45
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• 1981

The fishes that are mostly used in our homes such as Pacific Mackeral, hair Tail and Alaska Pollack were devided into Freezing group, Refrigerating group and Room temperature group according to storage temperature. TVB-N, TMA-N, TMA-O and pp.H. were measured in natural state, after water washing and 3% NaCl-water washing. The results are as follows: 1. Regardless of the kinds of fishes, TVB-N in room temperature showed that rottenness first appeared after 5~8 hours in raw state, 6~12 hours in water washing, and 8~12 hours in 3% NaCl-water washing. 2. Regardless of freezing and refrigeration, Pacific Mackeral became rotten after 14 days in raw state, 14~17 days in water washing and 17 days in 3% NaCl water washing. Alaska Pollack and Hair Tail showed rottenness after 8 days in raw state, 11 days in water and 3% NaCl water washing. 3. Even in hot summer days, freshness could be preserved for 10 days if fishes were freezed ($-20^{\circ}C$) or refrigerated (4~$8^{\circ}C$) after bowel excluded, washed in NaCl water and enveloped in poly-ethylene bag.

• Proceedings of the Materials Research Society of Korea Conference
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• 2009.11a
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• pp.50.1-50.1
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• 2009

Transparent conductive oxides (TCOs) play an important role in thin-film solar cells in terms of low cost and performance improvement. Al-doped ZnO (AZO) is a very promising material for thin-film solar cellfabrication because of the wide availability of its constituent raw materials and its low cost. In this study, AZO films were prepared by low pressurechemical vapor deposition (LPCVD) using trimethylaluminum (TMA), diethylzinc(DEZ), and water vapor. In order to improve the absorbance of light, atypical surface texturing method is wet etching of front electrode using chemical solution. Alternatively, LPCVD can create a rough surface during deposition. This "self-texturing" is a very useful technique, which can eliminate additional chemical texturing process. The introduction of a TMA doping source has a strong influence on resistivity and the diffusion of light in a wide wavelength range.The haze factor of AZO up to a value of 43 % at 600 nm was achieved without an additional surface texturing process by simple TMA doping. The use of AZO TCO resulted in energy conversion efficiencies of 7.7 % when it was applied to thep-i-n a-Si:H thin film solar cell, which was comparable to commercially available fluorine doped tin oxide ($SnO_2$:F).

• Membrane Journal
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• v.25 no.4
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• pp.310-319
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• 2015

Three kinds of anion-exchangeable functional groups with different hydrocarbon molecular structures were introduced to vinyl benzyl chloride-based membrane to understand the effect of attached function in anion-exchange membrane. Trimethylamine (TMA) as an aliphatic fuction, N-methylpiperidine (MP) as an alicyclic fuction and pyridine (Py) as an aromatic function were introduced by amination. The respective reactivity was observed by the trace of membrane resistance( MER)/ion exchange capacity (IEC) and the increasing order of reactivity was Py < MP < TMA. Meanwhile, SEM photograph showed the attached Py ion-exchange membrane was the most homogenous and compact structure in the study. In electrochemical properties, the attached Py ion-exchange membrane showed the MER ($5.0{\Omega}{\cdot}cm^2$ >, in 0.5 mol/L NaCl), comparable to those of commercial membrane (AMX). All results showed that the resonance structure of attached functional group might contribute to the preparation of homogenous anion-exchange membrane.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.1
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• pp.7-14
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• 1981

Secondary amines are known as one of the precursors of nitrosamines which are potent carcinogenic compounds for human being and animals. In this study, trimethylamine and dimethylamine contents of salted, hot-air dried and sun dried samples of two commercial fishes, mackerel pike and seerfish were analyzed and quantitatively compared at three different temperature conditions. The formation of both secondary amines was more rapid at$10^{\circ}C\;and\;15^{\circ}C\;than\;at\;2^{\circ}C$. Residual amounts of trimethylamine oxide of salted samples were relatively higher than those of the other samples. Trimethylamine contents of hot-air dried mackerel pike and sun dried seerfish were relatively higher than those in the other samples, while those of salted samples were comparatively lower than those of others. Dimethylamine contents of hot-air dried samples were higher than those of the other samples, whereas those of salted samples were comparatively lower than those of the other samples.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.58 no.12
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• pp.2420-2424
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• 2009

We have successfully demonstrated of metal-insulator-semiconductor (MIS) capacitors with $Al_2O_3/p-Si$ structures. The $Al_2O_3$ film was grown at $200^{\circ}C$ on H-terminated Si wafer by atomic layer deposition (ALD) system. Trimethylaluminum [$Al(CH_3)_3$, TMA] and $H_2O$ were used as the aluminum and oxygen sources. A cycle of the deposition process consisted of 0.1 s of TMA pulse, 10 s of $N_2$ purge, 0.1 s of $H_2O$ pulse, and 60 s of $N_2$ purge. The 5 nm thick $Al_2O_3$ layer prepared on Si substrate by ALD exhibited excellent electrical properties, including low leakage currents, no mobile charges, and a good interface with Si.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.704-710
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• 1994

The changes of secondary and teriary amines, and quanternary ammonium compounds, and the formation of N-nitrosamine during fermentation of Kimchi with anchovy was investigated. Nitrate-N decreased gradually during fermentation, while nitrite-N was in the lower level of detection limit. Secondary amine increased continuously during fermentation, and then increased sharply after 60 days of fermentation. TMA-N show tiny change during fermentation, while TMAO-N slightly decreased. Betaine-N increased remarkably at the beginning of fermentation, and then decreased after 60 days. However, choline-N decreased at the beginning, and then increased after middle stage of fermentation. Creatinine-N show a tiny change during fermentation. N-nitrosamine was detected from a few at the beginning to 45 ug/kg at the end of fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.291-306
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• 1984

The possibility of formation of carcinogenic N-nitrosamines such as nitrosodimethylamine(NDMA), nitrosodiethylamine (NDEA) and nitrosopyrolidine (NPYR) during the fermentation of Kimchi was investigated. Three different types of Kimchi, formulated with chinese cabbage, red pepper powder and garlic, with or without one of both fermented shrimp and anchovy juice, were cured for 75 days at $5^{\circ}C$. The changes in contents of nitrates, nitrites, pH, ascorbic acid, secondary amines, trimethyl-aminoxide (TMAO), trimethylamine (TMA) and NDMA were analyzed periodically during the fermentation. TMAO, TMA. DMA, nitrate, nitrite and ascorbic acid were analyzed by colorimetric methods, and NDMA, NPYR and NDEA were determined by the method of GLC-TEA. Although the total secondary amines markedly increased, no significant changes in the levels of TMAO and TMA were observed during the fermentation Kimchi added with fermented shrimp or anchovy juice. The predominating component of secondary amines was confirmed to be dimethylamine by means of nitrosating technique coupled with gas chromatography. No appreciable increase in the level of nitrites was appeared although nitrate level in the Kimchi apparently decreased. Non detectable or trace level of nitrosamine formation was detected whereas the nitrates fairly decreased during the fermentation of Kimchi. This could be explained by the fact that the lack of nitrites was resulted in the system due to rapid consumption of nitrites formed from nitrates by the reactions with ascorbic acid and amino acids which have been known as inhibitors of nitrosation reaction.

• Applied Chemistry for Engineering
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• v.10 no.5
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• pp.767-771
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• 1999

Poly(ester-imide)(PEI) for the electrical insulation coating was synthesized and evaluated with one-step method as well as two-step method. For the synthesis of poly(ester-imide), imide repeat unit of N,N'-(4,4'-diphenylmethane) bistrimellitimide(DID) was initially made from trimellitic anhydride(TMA) and methylene dianiline(MDA), followed by the second stage reaction of esterification. One-step reaction was performed by reaction of TMA, MDA, dimethyl terephthalate(DMT), ethylene glycol(EG), and 1,3,5-tris-(2-hydroxy ethyl) isocyanurate(THEIC) in m-cresol solvent at a time. The synthesized poly(ester-imide) was cured with xylene, P-5030K(phenol-formaldehyde resin), TK-8(TDI type blocked polyisocyanate) and tetrapropyltitanate(TPT). It was found that the content of hydroxyl group, amount of DMT, and imide repeat unit played important role for the properties of electrical insulation coating film.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.4
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• pp.245-253
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• 1979

Trimethylamine and dimethylamine contents of salted, hot-air dried, sun dried and boiled-dried samples of three commercial fishes, common mackerel, gizzard-shad and sardine, were analyzed and quantitatively compared at two different temperature conditions. The formation of both secondary amines was more rapid at $25^{\circ}C$ than at $10^{\circ}C$. And the content of dimethylamine in small sardine was comparatively higher than that in the other samples at both temperatures. Residual amounts of trimethylamine oxide of Halted common mackerel, gizzard-shad and boiled-dried small sardine were relatively higher than those of the other samples. Trimethylamine contents of sun dried samples were relatively higher than in the other samples, while those of boiled-dried small sardine was comparatively lower than those of the others. Dimethylamine content of sun dried samples were higher than those of the other samples, whereas those of boiled-dried small sardine and salted common mackerel were comparatively lower than those of the other samples.

• Preventive Nutrition and Food Science
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• v.8 no.1
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• pp.19-23
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• 2003

Dimethylamine (DMA) is the immediate precursor of carcinogenic N-nitrosodimethylamine (NDMA). In vitro and in vivo experiments using whole strawberries, and garlic and kale juices were conducted to determine concentrations of DMA and trimethylamine (TMA) in foods and urine. Experimental diets [an amino-rich diet as nitrosatable precursors in combination with added nitrate-containing drinking water without (TD1) or with whole strawberries or garlic or kale juices (TD2, TD3 and TD4, respectively), or a diet of low in nitrate and amino (TD5) were incubated in simulated saliva and gastric juices at 37$^{\circ}C$ for 1 hour. We also studied the urinary excretion of DMA and TMA after consumption of the experimental diets (TD1~TD5). Urine samples were obtained for 18 hrs after consumption of experimental diets and concentrations of DMA and TMA were measured in the digested diet and urine. The DMA concentration after incubation in experimental diets (TD1~TD5) was 4.7$\pm$0.3, 6.7 $\pm$0.2, 7.9$\pm$0.2, 7.1$\pm$0.2 and 0.3$\pm$0.1 mg/kg, respectively. Urinary excretion of DMA (TD1~TD5) was 22.0$\pm$5.0, 28.3$\pm$4.3, 29.2$\pm$4.1, 27.4$\pm$4.5 and 20.4$\pm$3.1 mg/18 hr, respectively. Consumption diets with added strawberries or juices of kale or garlic increased urinary TMA and DMA, suggesting that those precursors were excreted and not converted to the carcinogen, NMDA.