• Korean Journal of Materials Research
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• v.13 no.4
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• pp.233-238
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• 2003

Ferromagnetic tunnel junctions, Ta/Cu/Ta/NiFe/Cu/$Mn_{75}$ $Ir_{25}$ $Co_{70}$ $Fe_{30}$/Al-oxide, were fabricated by do magnetron sputtering and plasma oxidation process. The effect of annealing temperature on the local transport properties of the ferromagnetic tunnel junctions was studied using contact-mode Atomic Force Microscopy (AFM). The current images reflected the distribution of the barrier height determined by local I-V analysis. The contrast of the current image became more homogeneous and smooth after annealing at $280^{\circ}C$. And the average barrier height $\phi_{ave}$ increased and its standard deviation $\sigma_{\phi}$ X decreased. For the cases of the annealing temperature more than $300^{\circ}C$, the contrast of the current image became large again. And the average barrier height $\phi_{ave}$ decreased and its standard deviation $\sigma_{\phi}$ increased. Also, the current histogram had a long tail in the high current region and became asymmetric. This result means the generation of the leakage current that is resulted from the local generation of a low barrier height region. In order to obtain the high tunnel magnetoresistance(TMR) ratio, the increase of the average barrier height and the decrease of the barrier height fluctuation must be strictly controlled.led.

• Proceedings of the KIEE Conference
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• 1994.07b
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• pp.1229-1232
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• 1994

The purpose of this study is to research and develop solid polymer electrolyte(SPE) for Li secondary battery. This paper describes the effects of lithium salts, plasticizer addition and temperature dependence of conductivity of PEO electrolytes. Polyethylene oxide(PEO) based polymer electrolyte films were prepared by solution casting an acetonitrile solution of preweighed PEO and Li salt. After solvent evaporation, the electrolyte films were vacuum-dried at $60^{\circ}C$ for 48h, the thickness of the films were $90{\sim}110{\mu}m$. The conductivity properties of prepared PEO electrolytes are summarized as follows. PEO electrolyte complexed with $LiClO_4$ shows the better conductivity of the others. $PEO-LiClO_4$ electrolyte when $EO/Li^+$ ratio is 8, showed the best conductivity. Optimum operating temperature of PEO electrolyte is $60^{\circ}C$. By adding propylene carbonate and ethylene carbonate to $PEO-LiClO_4$ electrolyte, its conductivity was higher than $PEO-LiClO_4$ without those. Also $PEO_8LiClO_4$ electrolyte remains static up to 4.5V vs. $Li/Li^+$.

• Journal of the Korean institute of surface engineering
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• v.48 no.6
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• pp.297-302
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• 2015

Nanocrystalline diamond(NCD) coated aluminium plates were prepared and applied as heat sinks for LED modules. NCD films were deposited on 1 mm thick Al plates for times of 2 - 10 h in a microwave plasma chemical vapor deposition reactor. Deposition parameters were the microwave power of 1.2 kW, the working pressure of 90 Torr, the $CH_4/Ar$ gas ratio of 2/200 sccm. In order to enhance diamond nucleation, DC bias voltage of -90 V was applied to the substrate during deposition without external heating. NCD film was identified by X-ray diffraction and Raman spectroscopy. The Al plates with about 300 nm thick NCD film were attached to LED modules and thermal analysis was carried out using Thermal Transient Tester (T3ster) in a still air box. Thermal resistance of the module with NCD/Al plate was 3.88 K/W while that with Al plate was 5.55 K/W. The smaller the thermal resistance, the better the heat emission. From structure function analysis, the differences between junction and ambient temperatures were $12.1^{\circ}C$ for NCD/Al plate and $15.5^{\circ}C$ for Al plate. The hot spot size of infrared images was larger on NCD/Al than Al plate for a given period of LED operation. In conclusion, NCD coated Al plate exhibited better thermal spreading performance than conventional Al heat sink.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.233-241
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• 1988

In order to develop a new type of food source for the effective utilization of fish protein, plastein reaction was applied to improve the functional properties of sardine protein. Conditions necessary for optimal plastein productivity from sardine protein using pepsin, ${\alpha}-chymotrypsin$, protease(from Aspergillus saitoi) and papain were established. Sardine protein concentrate was hydrolyzed with pepsin yielding an approximate degree of hydrolysis of 78.4%. Enzyme induced plastein was optimized at : pH 4 for pepsin, pH 7 for ${\alpha}-chymotrypsin$, pH 5 for pretense and pH 6 for papain : Substrate concentrate 40% for pepsin and ${\alpha}-chymotrypsin$, 50% for pretense and papain : the time of incubation, 24hr : enzyme/substrate ratio, 1 : 100(w/v) incubation temperature, $50^{\circ}C$.

• Journal of Plant Biology
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• v.5 no.3
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• pp.11-20
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• 1962

CHA, Jong Whan (Dept. of Biology, Coll. of Education, Seoul National Univ.) Effect of Gibberelline on the growth and internal components of selected vegetable plants. Kor. Jour. Bot. V(3):11-20, 1962. The effect of GA on the growth as well as on the internal components of theleaves of ordinary vegetable plants under the soil culture was investigated. A relatively small difference in GA concentration applied showed a marked influence on the growth and constituents of the plants observed. The increase of growth was related to a highly significant digree with the intensity of GA. chlorophyll and carotene content in the leaves were significantly with increasing concentration of GA, except for some plants. The growth in all examined plants did not correspond to the contents of chlorophyll and carotene. In contrast the ascorbic acid in the leaves treated with GA decreased in proportion to the GA concentrations. Chlorophyll and ascorbic acid value differed greatly during the two experiments and the difference was proved significant. Carotene content varied with chlorophyll although the ratio of chlorophuyll to carotene was not so high as that obtained by Beak and Redman.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.137-141
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• 1992

To investigate some factors on oleoresin extraction from red pepper, the content of yield, capsanthin and capsaicin in oleoresin extracted under various factors such as solvent, variety of materials, extraction time and temperature, storage condition of dried red pepper and its parts, particle size of raw material powder and the ratios of red pepper powder to extraction solvent were investigated. Ethyl alcohol and ethylene dichloride were effective in extracting capsanthin and capsaicin from red pepper, respectively. Mixed-solvent bore fruitful in increasing of oleoresin yield, but was fruitless in extracting capsanthin and capsaicin in comparison with single-solvent. In three varieties such as Juktoma, Jinsol and Dabok, Jinsol was excellent in oleoresin extraction. Optimum extracting temperature and time was $20^{\circ}C$ and three to five hours, respectively. Oleoresin quality from long-term storage and/or coarse red pepper were low in point of yield, capsanthin and capsaicin. Capsanthin and capsaicin were distributed into pericarp and seed in abundance, respectively. Optimum mixing ratio of red pepper powder to extracting solvent was suitable for one to three(1 : 3) or one to four(1 : 4) in oleoresin extraction.

• Transactions of the Korean hydrogen and new energy society
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• v.26 no.5
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• pp.416-422
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• 2015

Lithium Ion capacitor (LIC) is a new storage device which combines high power density and high energy density compared to conventional supercapacitors. LIC is capable of storing approximately 5.10 times more energy than conventional EDLCs and also have the benefits of high power and long cycle-life. In this study, LICs are assembled with activated carbon (AC) cathode and pre-doped graphite anode. Cathode material of natural graphite and artificial graphite kinds of MAGE-E3 was selected as the experiment proceeds. Super-P as a conductive agent and PTFE was used as binder, with the graphite: conductive agent: binder of 85: 10: 5 ratio of the negative electrode was prepared. Lithium doping condition of current density of $2mA/cm^2$ to $1mA/cm^2$, and was conducted by varying the doping. Results Analysis of Inductively Coupled Plasma Spectrometer (ICP) was used and a $1mA/cm^2$ current density, $2mA/cm^2$, when more than 1.5% of lithium ions was confirmed that contained. In addition, lithium ion doping to 0.005 V at 10, 20 and $30^{\circ}C$ temperature varying the voltage variation was confirmed, $20^{\circ}C$ cell from the low internal resistance of $4.9{\Omega}$ was confirmed.

• Bulletin of the Korean Chemical Society
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• v.15 no.5
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• pp.379-386
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• 1994

Reactions of 1',2-bis(diphenylphosphino)-l-(N,N-dimethylaminomethyl)ferrocene (FcNPP) with $M(CO)_6$ (M=Cr, Mo, W) in the presence of TMNO (Trimethylamine oxide) in a stoichiometric ratio of 1 : 1.5 : 3.5 produced a series of Gp 6 metal carbonyl derivatives with a variety of coordination modes: M(CO)$_4({\eta}^2$-FcNPP-P,P) (M=Cr, Mo, W), $M(CO)_5({\eta}^1-FcNPP-P) (M=Mo, W)\;,\; M_2(CO)_9({\eta}^1\;,\;{\eta}^2-FcNPP-P,P,N) (M=Cr, Mo)\;,\;M_2(CO)_{10}({\eta}^1\;,\;{\eta}^1-FcNPP-P,P) (M=Cr, Mo, W)\;, and\;W(CO)_4({\eta}^2-FcNPP(O)-P,N)$. All these complexes were characterized by microanalytical and spectroscopic techniques. In one case, the structure of W(CO)$_4({\eta}^2$-FcNPP(O)-P,N) was determined by X-ray crystallography. Crystals are monocinic, space group P$2_{1/C}$, with a=10.147(2), b=19.902(3), c=19.821(4) ${\AA},\;{\beta}=96.88(2)^{\circ},\;V=3974(l){\AA}^3$, Z=4, and $D_{calc}=1.64 g cm^{-3}$. The geometry around the central tungsten metal is a distorted octahedron, with the nitrogen and phosphorus atoms being cis to each other. Some of these complexes exhibited catalytic activities in the allylic oxidation and epoxidation of cholesterly acetate. Other oxidation products were also formed with the different chemical yields and product distribution depending upon the ligand and the central metal.

• Journal of the Korean Society of Propulsion Engineers
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• v.17 no.2
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• pp.9-15
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• 2013

An effect of a spiral turbulent ring, so-called Shchelkin spiral, on a detonation performance was studied experimentally for acetylene and oxygen mixture. A couple of dynamic pressure transducers were used to calculate a detonation wave velocity by a time difference between two pressure peaks. In addition, impulse was measured by a load cell and the impulse was used to analyze the spiral effect on the detonation performance. A CFD analysis was adopted to calculate mass flow rates of the propellants and the minimum filling time. The maximum velocity and pressure were measured at the equivalence ratio of 2.4, and the measured values showed similar trend to C-J conditions calculated from CEA. For the shorter chamber with the short spiral, the maximum detonation velocity was appeared. In contrast, the longer chamber without the spiral showed the maximum thrust performance.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.770-777
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• 2009

The purpose of this study was to test the overall preference of Saury fishmeat nuggets. In order to remove off-flavor of Saury and to improve the sensory properties of Saury fishmeat nuggets, different concentrations of vegetables (onion, 0-20%), different types of spices (ginger powder, white pepper powder, garlic powder) and different types of vegetables (onion & hot pepper, onion & pimento, mushroom & hot pepper, and mushroom & pimento) were added and the sensory properties were evaluated. Different types of herbs (Anthemis nobillis, Rosemarinus offcinalis L) and oriental herb (Angelica gigas Nakai, Acanthopanax sessiliflorus Seed) extracts were included as well to preserve the antioxidants in the nuggets after reheating. The main ingredients included saury mince, mild pizza cheese, hydrated textured soy protein, and egg white powder. The samples were molded (dia. 4.5 cm, thickness 1.5 cm, 20 g), lightly battered and fried for 2 min (2 time) at $160^{\circ}C$. The samples were then frozen, reheated ($150^{\circ}C$, 20 min) and subjected to a sensory evaluation. In the sensory evaluation, Saury nuggets made with a vegetable concentration of 15% had the highest flavor, taste, and overall preference (V5). In addition, Saury nuggets made with 1 g of ginger powder and garlic powder scored the highest in the preference test (S2). Saury nuggets made with onion and pepper had the highest score in the preference test relative to all the other tested vegetables (SV1). Finally, in terms of the herb and oriental herb extracts, the nuggets made with the condensed extracts at a 1/20 ratio of Acanthopanax sessiliflorus Seed (AS) scored the highest in the preference test, since AS had the lowest off-flavor taste.