• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2008.11a
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• pp.456-456
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• 2008

In the past few years, the deposition and characterization of cadmium sulfide semiconducting thin films has received a considerable amount of interest due to their potential application in the area of electronic and opto-electronic devices fabrications. Polycrystalline CdS thin films posses good optical transmittance, wide band-gap and electrical properties makes it as one of the ideal material for their application to solar cell fabrication. Cadmium sulfate thin films were deposited by the chemical bath deposition method using tartaric acid and triethanolamine as a complexing agent. Deposition parameters such as pH, temperature, deposition time and concentration of the reactant species were optimized so as to obtain reflecting, good adherent uniform thin films on the glass substrate. Reaction mechanism of the thin film formation is also reported. The crystallographic structure and the crystallite size were studied by the X-ray diffraction pattern. The optical band-gap of deposited film is identified by measuring the transmittance in the visible region. Temperature dependence of resistivity confirmed the semiconducting behavior of the film. Scanning electron micrographs (SEM) showed the presence of grain particles of size 50 nm.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2003.07a
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• pp.339-342
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• 2003

The corrosion characteristics of Copper by oxidizers in Cu CMP slurry has been investigated. Key experimental variables that has been investigate are the corrosion rate by different oxidizers containing slurry of Cu CMP. Oxidizers in Cu CMP slurry reacts with Cu surfaces to raise the oxidation state of the metal via a reduction-oxidation reaction, resulting in either dissolution of the Cu or the formation of Ta surface film on the metal.[1] When Cu films were corroded adding each oxidizer, corrosion rate increased as much as higher Icorrosion. The corrosion rate of Cu was the largest as added $(NH_4)_2S_2O_8$. The higher content of Urea Hydrogen peroxide was, the higher corrosion rate was measured. Putting in tartaric acid as complexing agent, the corrosion rates of the compounds(Urea hydrogen peroxide+$H_2O_2$) are uniformly. As a result of Cu corrosion by $Cu(NO_3)_2$, the high corrosion rate was determined by even small amounts of $Cu(NO_3)_2$. Consequently, this can be explained by assuming that corrosion by oxidizers has primary effects on the removal rate of Cu and the proper oxidizer needs to be chosen in accordance with relationship of each slurry agent.

• Journal of the Korean Chemical Society
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• v.38 no.2
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• pp.146-150
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• 1994

The simultaneous determination of Zn, Cd, Pb and Cu in 1.000%(w/v) tungsten matrix by differential pulse anodic stripping voltammetry at a hanging mercury drop electrode has been studied. Tartaric acid(pH=5.00) was used as a supporting electrolyte. Optimum analytical conditions were found that the deposition potential was -1.2 volt(vs. Ag/AgCl), the deposition time was 3 minutes. The linear concentration range of all trace metal ions in 1.000%(w/v) tungsten matrix were 10 to 50 ppb. And the detection limit(3${\sigma}$) of zinc, cadmium, lead and copper were 1.25, 1.02, 1.69, and 1.02 ppb respectively. This method was superior to the ICP-AES method which detection limits(3${\sigma}$) in 1.000%(w/v) tungsten matrix were 8.0, 5.0, 120 and 5 ppb respectively.

• Journal of Soil and Groundwater Environment
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• v.19 no.1
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• pp.46-53
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• 2014

The purpose of this study is to promote utilization of paper mill sludge as an adsorbent for stabilizing heavy metals in contaminated water by measuring the adsorption capacity of paper mill sludge for cadmium and arsenic. To measure adsorption capacity of paper mill sludge, sorption isotherm experiments were analyzed by Langmuir and Freundlich isotherm models. Also, two methods of chemical modifications were applied to improve the adsorption capacities of paper-mill-sludge: the first method used sodium hydroxide (NaOH), called PMS-1, and the second method used the NaOH and tartaric acid ($C_4H_6O_6$) together, called PMS-2. For Cd adsorption, PMS-1 presented the increase of reactivity while PMS-2 presented the decline of reactivity compared to that of untreated paper-mill-sludge. In case of As adsorption, both PMS-1 and PMS-2 showed the decrease of adsorption capacities. This is because zeta-potential of paper mill sludge was changed to more negative values during chemical modification process due to the hydroxyl group in NaOH and the carboxyl group in $C_4H_6O_6$, respectively. Therefore, we may conclude that the chemical treatment process increases adsorption capacity of paper mill sludge for cation heavy metals such as Cd but not for As.

• Resources Recycling
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• v.20 no.2
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• pp.54-59
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• 2011

An investigation on the synthesis of aluminum tartrate, one of the aluminum organic compounds, has been performed using aluminum chloride solution as a raw material. For this aim, the effect of the ratio of ethanol/Al solution and pH on the synthesis of aluminum tartrate has been examined and aluminum tartrate synthesized has also been characterized in terms of the chemical composition, X-ray diffraction pattern, particle size distribution, and SEM analysis. As a result, the synthesis more than 97% could be obtained under the conditions of pH more than 3.0 at the ratio of ethanol/Al solution of 3.0. From the chemical analysis of aluminum tartrate synthesized in this work, the content of $NH_4$, Al and C was found to be 9.10, 4.83 and 25.8%, respectively. In addition, aluminum tartrate synthesized from the aluminum chloride solution was found to be $(NH_4)_3Al(C_4H_4O_6)_3$.

• Journal of the Korean Society of Visualization
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• v.19 no.3
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• pp.84-91
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• 2021

Effervescent tablets generate gas bubbles when chemical reaction occurs between water and tablets. Most of previous studies have been focused on pharmaceutical characteristics of tablets. However, for their applications in disinfectants, cleaners, and pesticides, physical characteristics of bubbles released from the effervescent tablets when they are in water are important. In this study, we experimentally investigated the characteristics of microbubbles generated by an effervescent tablet made of sodium bicarbonate and tartaric acid using PDPA and high-speed camera. Microbubbles were generated using different weights of effervescent tablet as well as in different water temperature. The experimental study shows increase in reaction time, bubble concentration and rise velocity as the weight of effervescent tablet increases from 1 to 20 g. The decrease in average bubble diameter was observed when the temperature of water increased from 25 to 45 ℃. Further, reaction time varies inversely with increase in water temperature, while bubble rise velocity is directly proportional to increase in water temperature. Effervescent table continuously generates the bubble with approximately constant diameter (235 ㎛) in the water. However, bubble concentration and bubble rise velocity decreased over time.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.507-513
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• 2001

An effective extraction methods of a garlic were investigated in order to improve the functional properties of the extracts. The solid yield, electron donating ability (EDA), nitrite-scavenging effects (NSE), peroxide value (POV) and total thiosulfinates contents of garlic extracts were determined. In order to improve the functional properties of extracts prepared with several organic solvents and acids, concentration and pH adjustment of the selected solvent and addition of acids and salts to solvents were also examined. Among the solvents tested, the methanol and ethanol extracts were found to be the most effective on the base of functionality and solid yields. The highest EDA, NSE and thiosulfinate value were obtained with 50% ethanol. The pH control of solvent and addition of citric acid, NaCl and phosphates to 50% ethanol did not affect on the functionality of the extracts. Therefore the optimal solvent for the best functional properties of garlic extract was 50% ethanol.

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.588-596
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• 2011

Wild grape extract (WGE) was added into hwajeon at different concentrations (0, 5, 15, 30, 50% of water). The resulting hwajeon were analyzed for their physicochemical and sensory properties. With increasing concentrations of WGE, the pH of dough and hwajeon decreased, and their degrees brix and color intensity increased, presumably due to the presence of tartaric acid, sugar, and anthocyanin in the WGE. The WGE-enriched hwajeon showed higher hardness, gumminess, and chewiness than control hwajeon, which might have been because the sugar and tartaric acid in the WGE partially inhibited starch gelatinization during heat processing. Nevertheless, all the sensory properties and preference were higher in WGE-enriched hwajeon than controls, which could be partially attributed to the fact of that the WGE-enriched hwajeon retained relatively higher moisture. It is suggested that WGE-enriched hwajeon with high preference could be prepared without loss of hwajeon quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1030-1036
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• 2008

In Korea, many types of traditional grape wine have existed starting from seven hundred years ago and horse-blossom-like-grape (mayu-podo) was mainly cultivated. Korean traditional wine (KTW) was manufactured by a unique method in which grape juice-added porridge made from glutinous rice was fermented by nuruk as a starter for brewing. Unfortunately, KTW making was discontinued in 20th century; thus, restoration of Korean wine culture is needed. KTWs were prepared by four traditional methods, and their qualities were compared to commercial wine made by sugaring grape juice. Ethyl alcohol contents, total acidity, pH and amino acid of the four KTWs were $9.2{\sim}11.2%$, $0.93{\sim}1.20\;mg$/100 mL, $3.02{\sim}3.48$ and $0.80{\sim}0.88\;mg$/100 mL respectively. The KTWs showed higher values in total acidity and amino acid than those of commercial grape wine. KTWs were rich in maltose, acetic acid and lactic acid. L, a and b value in Hunter's color value ranged $3.59{\sim}3.69$, $20.63{\sim}38.06$, and $1.20{\sim}1.56$, respectively. Sensory quality properties in color, flavor, taste and overall of KTWs were not different from commercial dry wine. Contents of total phenolic compounds and free radical scavenging activity using DPPH of KTWs were $599.6{\sim}652.2\;mg$/100 mL and $50.59{\sim}56.75%$, respectively.

• Journal of Bio-Environment Control
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• v.18 no.4
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• pp.502-507
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• 2009

This study was conducted to establish the minimum harvesting time of 'Campbell Early' grape with girdling of 8 years old vines by the investigation of fruit quality. Girdling was performed as 5~7mm width at 1.0m height with a Y-trellis system on July 5th at Gimcheon, Gyeongbuk province. Skin color, soluble solids contents, sugar content, organic acid, and titratable acidity were analyzed every seven days period after the girdling. From 14 days after the girdling, pericarp color changed quickly as compared to the control, and also decreased b value and increased a value of Hunter L were observed. The content of organic acids decreased quickly as 0.85% as compared to the control's one, 1.10%. Sugar-acid ratio increased rapidly from the 21days as 15.1 against 10.8 of the control at harvesting time. After 14days, sugar content was abruptly increased such as fructose and glucose, that is 7days faster than the control. In harvesting time, their contents were high as $64.5mg{\cdot}g^{-1}FW$ and $61.0mg{\cdot}g^{-1}FW$ as compared to $56.1mg{\cdot}g^{-1}FW$ and $53.7mg{\cdot}g^{-1}FW$ of the control respectively. Among the content of organic acids, malic acid decreased quickly than the control's one in coloring time. The content of tartaric acid was obviously lower as $4.13mg{\cdot}g^{-1}FW$ than the control's one, $5.96mg{\cdot}g^{-1}FW$ in harvesting time. From these results, we assume that the harvesting of girdled 'Campbell Early' grape should be started in 42days after the girdling, when sugar-acid ratio is above 15.