• Proceedings of the Korean Vacuum Society Conference
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• 2012.08a
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• pp.238-238
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• 2012

Ag (silver)의 일함수는 T-OLED (Top Emission Organic Light Emitting Diode)의 전극소자로 사용하기에는 다소 낮다는 단점이 있다(~4.3 eV). 이러한 단점을 해결하기 위한 대안으로 Ag 박막의 표면을 플라즈마 처리, UV 처리 및 열처리를 통하여 일함수를 높이는 연구가 진행 되어왔다(>5.0 eV). 하지만 현재의 대부분 연구는 후 처리된 박막의 일함수에 초점을 맞춰 연구가 진행 되어 박막의 nano-mechanical property에 대한 연구는 매우 부족하다. 따라서 본 논문에서는 AgOx 박막의 nano-mechanical property에 초점을 맞춰 분석을 실시하였다. 연구에 사용된 샘플은 Ag 박막을 유리기판 위에 rf-magnetron sputter 장치를 이용하여 100 W의 power로 150 nm 두께로 증착하였다. 증착된 Ag 박막은 $O_3$ 발생 UV 램프를 이용하여, 다양한 시간동안 UV 처리하였다(0~9분). 증착된 샘플은 Four-point probe, nanoindenter 장비를 이용하여 nano-mechanical property를 분석하였다. 실험 결과 UV 처리 시간이 0, 1분에서 면저항이 0.16, 0.50 ${\Omega}$/sq로 급격한 변화가 나타났으나, 반면 3분 이후 9분의 샘플의 경우, 0.55 ${\Omega}$/sq에서 0.24, 0.20, 0.15 ${\Omega}$/sq로 감소하여 전기적 특성변화를 볼 수 있었다. 또한 nanoindenting 결과 UV 처리한 박막의 극 표면 경도 값의 변화는 0~5분 처리한 샘플의 경우, 물리적인 경도가 증가하는 형태를 보이며 UV 처리를 5분간 했을때 7.89 GPa로 최고의 경도를 가진다. 그 이후부터는 6.97, 3.46 GPa의 결과로 박막의 경도가 감소되는 결과를 얻었다. 이러한 결과로부터 Ag 박막의 후처리에 따른 Ag 물질의 산화 및 결정상태에 따라 박막 내에 존재하는 residual stress를 분석할 수 있다.

• Journal of Korean Society of Environmental Engineers
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• v.22 no.2
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• pp.241-249
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• 2000

In this study, UV-catalyzed $H_2O_2$ oxidation and $H_2O_2$ oxidation to remove contaminants from photo processing chemicals were investigated at various conditions. Photo processing chemicals contains high concentrations of organic compounds and has very low biodegradability. Hydrogen peroxide is subjected to gradual decomposition as metastable substance. In the process, short-lived and highly reactive hydroxyl radicals are formed. The decomposition can be significantly accelerated by use of appropriate catalyst, such as ultraviolet radiation. The experiments were conducted in a UV-free reflecting reactor in batch and a high-pressure mercury lamp was used as UV source. Mixing, cooling and ventilation of the reactor were operated during experiments. In $UV/H_2O_2$ oxidation and $H_2O_2$ oxidation, the removal efficiencies of $COD_{Cr}$, TOC and chromaticity increased with the increase of $H_2O_2$ dosage and were higher in the controlled pH condition of 3 than in original pH condition of 8. In $UV/H_2O_2$ oxidation under the optimum condition of pH 8 and 1.3 stoichiometric $H_2O_2$ dosage, the removal efficiencies of $COD_{Cr}$, TOC and chromaticity were 47.5%, 75.0% and 91.5% respectively and $BOD/COD_{Cr}$ ratio was significantly increased from 0.04 to 0.21.

• Journal of Life Science
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• v.24 no.5
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• pp.467-475
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• 2014

Sea buckthorn (Hippophae rhamnoides L.) is a well-known and rich source of biologically active compounds, such as flavonoids, carotenoids, steroids, vitamins, tannins, and oleic acid. The effects of sea buckthorn fruit extract (SBFE) on ultraviolet (UV)-induced cell death was investigated in SK-MEL-2 cells cotreated with UV and a low concentration (LoC), medium concentration (MeC), or high concentration (HiC) of SBFE. Cell viability gradually decreased in accordance with an increase in the UV dose. The cell viability of the UV+SBFE cotreated cells increased significantly compared to that of UV+vehicle-treated cells during the application of an appropriate UV radiation dose (400 mJ). In addition, the number of 4',6-diamidino-2-phenylindole (DAPI), propidium iodine (PI)-, and annexin V-stained apoptotic cells was higher in the UV+vehicle-treated cells than in the UV untreated cells. The decrease of apoptotic cell numbers varied in each treated group, but it was most significant in the SBFE-treated group. The number of PI-stained cells dramatically decreased in accordance with the concentration of SBFE, and the maximum decrease was detected in the UV+HiC-treated group. In addition, Bax expression increased and Bcl-2 expression decreased in the SBFE-treated group compared with the UV-only treated group. The level of caspase-3 remained constant in all the groups. These results suggest that SBFE may contribute to a recovery from UV-induced cell death through the regulation of apoptotic protein expression and that it may have potential therapeutic utility in ameliorating UV-induced skin ageing.

• Food Science and Preservation
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• v.17 no.3
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• pp.425-429
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• 2010

Inactivation by UV-C irradiation of Listeria monocytogenes cocktail inoculated on hamburger patties was examined. Hamburger patty samples were inoculated with 6-7 log CFU/mL of L. monocytogenes cocktail, and then exposed to doses of 0, 1, 5, or $10kJ/m^2$ of UV-C light, followed by storage at $4{\pm}1^{\circ}C$ for 7 d. Microbiological evaluation indicated that the populations of L. monocytogenes decreased significantly (p<0.05) as irradiation dose increased. In particular, L. monocytogenes populations decreased by 2.03 log CFU/g after exposure to 10 $kJ/m^2$, compared with control samples. The thiobarbituric acid-reactive substance levels of hamburger patty samples increased during storage, regardless of UV-C irradiation status. These results indicate that UV-C irradiation may be useful in improving the microbial safety of hamburger patties during storage.

• Food Engineering Progress
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• v.22 no.4
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• pp.386-391
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• 2018

Effects of a commercial scale intervention system combining ultraviolet (UV)-C and plasma treatments on the microbial decontamination of black pepper powder were investigated. The process parameters include treatment time, time for plasma accumulation before treatment, and water activity of black pepper powder. A significant reduction in the number of indigenous aerobic mesophilic bacteria in black pepper powder was observed after treatments lasted for ${\geq}20min$ (p<0.05) and the reduction was differed by powder manufacturer. The microbial reduction rates obtained by individual UV-C treatment, individual plasma treatment, and UV-C/plasma-combined treatment were 0.2, 0.5, and 1.0 log CFU/g, respectively, suggesting that the efficacy of the microbial inactivation was enhanced by treatment combination. Nonetheless, neither plasma accumulation time nor powder water activity affected the microbial inactivation efficacy of the combined treatment. The UV-C/plasma-combined treatment, however, decreased lightness of black pepper powder, and the decrease generally increased as operation time increased. The plasma accumulation time of 20 min resulted in significant reduction in both lightness and brown color. The results indicate that the commercial-scale intervention system combining treatments of UV-C and plasma has the potential to be applied in the food industry for decontaminating black pepper powder.

• The Journal of Natural Sciences
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• v.9 no.1
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• pp.45-52
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• 1997

We have examined the effects of low concentrations of MNNG, alkylating agent, in survival and mutagenesis in Aspergillus nidulans. Pretreatments of cells with nontoxic and submutagenic doses of MNNG did not reduce the cytotoxic and mutagenic effects of exposure to a high concentration of drug. The results imply that adaptive responses on survival and mutagenesis for MNNG treatments do not occur in Aspergillus nidulans. In the first mitotic cell cycle during germination, the sensitivity to MNNG has been investigated at hourly time interval, and compared with that for UV irradiation. In both UV and MNNG treatments, the sensitivity increased till S cell stage, and decreased while DNA replication continued. Different from that show for UV irradiation, lethality to MNNG reached to the maximum at G2 cell stage.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.85-91
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• 2013

For shelf-life improvement of the domestic peach, a treatment with low dose UV-C (0~3.0 $kJ/m^2$) irradiation was performed and the spoilage rate and changes of physico-chemical and sensory properties of the peach were investigated. Control showed spoilage at day 4, and then 50% of control showed spoilage at day 8. However, samples treated with low dose UV-C showed lower percentage of spoilage than those of control at day 8. Weight changes of control and the samples with UV-C treatment showed no difference during the storage period. There was no difference in pH of samples among the treatments but they were increased by storage time. Hardness of samples was not different among treatments at initial stage of storage after UV-C treatment. However, the hardness of control sample was decreased faster than those of the samples with low dose UV-C treatment after 6 days of storage. No significant changes in lightness, redness and yellowness of the samples by UV-C treatment were observed. The sensory parameters including taste, flavor, and color at initial and during storage period were not different among treatments except for texture and overall acceptance. The scores for texture and overall acceptance of control were decreased faster than those of UV-C treatments during storage. In general, samples treated with low dose UV-C showed higher sensory quality than control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.1030-1037
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• 2010

A fresh juice has become a new functional food available for dieting and health. However, the shelf-life of vegetable juice is very short because of the absence of heat pasteurization process. To elongate the shelf-life of vegetable juices, such as Angelica keiskei and Brassica loeracea var. acephala, the changes of microbiological, chemical and sensory property by UV irradiation were investigated. The total aerobic bacterial numbers of A. keiskei and B. loeracea var. acephala vegetable juices were $3.2{\times}10^5$ and $7.0{\times}10^4\;CFU/mL$, respectively, after wring process. However, the numbers were $3.6{\times}10^3{\sim}9.7{\times}10^3$ and $3.7{\times}10^3{\sim}2.7{\times}10^4\;CFU/mL$ after UV treatment on wring juice, and this lower microbial number was maintained during storage. The number of coliform bacteria also reduced significantly by UV treatment, and the bactericidal effect was higher when the flow rate is slower. The increase of lightness and yellowness, and decrease of redness were observed after treatment of UV on both vegetable juices, but the differences were not significant between flow rates. The ascorbic acid contents of vegetable juices were reduced by UV irradiation regardless of flow rate, and storage. Overall acceptance in sensory analysis revealed that there was no significant difference between the control and vegetable juice irradiated UV at 0 days, but sample with UV treatment showed higher score at 3 days. Therefore, UV treatment on vegetable juice can elongate the shelf-life without any problems in flavor and color.

• Journal of Korean Society of Environmental Engineers
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• v.32 no.7
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• pp.722-729
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• 2010

Over the last decades, much consideration has been given to microbiological and chemical risks, especially when wastewater was reclaimed as water resources for urban water, irrigation water and recreational water etc. We investigated the performance of UV-based processes such as UV and UV/$H_2O_2$ for both the removal of pharmaceuticals and personal care products (PPCPs) as an emerging chemical and the inactivation of pathogen with bench-scale experimental study. 38 kinds of PPCPs including antibiotics and analgesics were detected from secondary effluent used as tested water. Bench-scale experimental study showed that UV process would require considerable UV dose for the effective PPCPs removal. Contrarily, PPCPs removal efficiency significantly improved by the combination of $H_2O_2$ with UV even at a lower UV dose and, moreover, their removal efficiency increased with the increased initial $H_2O_2$ concentration. Besides naproxen (>89%), concentrations of all the investigated PPCPs decreased by more than 90% of their initial concentrations under $923\;mJ/cm^3$ of UV dose and 6.2 mg/L of $H_2O_2$. Previous studies showed that this operational condition could get 4~5 log inactivation for Total coliform, indicating that UV/$H_2O_2$ process will be appropriate to comply with the criteria of California Title 22 for Total coliform.

• Korean Journal of Weed Science
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• v.30 no.2
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• pp.135-142
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• 2010

To investigate the effects of ultraviolet(UV-B) on growth and biochemical defense responses of plant, garden balsam (Impatiens balsamina L.) was subjected to enhanced UV-B irradiation [daily dose: 0.02 (No UV-B) and 11.34 (enhanced UV-B) kJ $m^{-2}$ ; $UV-B_{BE}$] for 3 weeks. Enhanced UV-B drastically inhibited leaf area as well as dry weight of garden balsam. The content of malondialdehyde was significantly increased by about 50% after 3 weeks of UV-B irradiation. The ratios of dehydroascorbate/ascorbate and oxidized glutathione/reduced glutathione were also considerably increased by UV-B irradiation. Three major polyamines of garden balsam leaves: putrescine, spermidine and spermine were observed. All polyamine contents were increased with UV-B irradiation. The enzyme (superoxide dismutase, ascorbate peroxidase etc.) activities of garden balsam were increased by the UV-B enhancement. Based on the results, enhanced UV-B caused oxidative stress in garden balsam and biochemical protection responses might be activated to prevent from damaging effects of oxidative stress generated by UV-B irradiation.