• Journal of Animal Science and Technology
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• v.49 no.1
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• pp.109-120
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• 2007

CLA was chemically synthesized by alkaline isomerization method using corn oil. CLA-TG was synthesized by chemical reaction using sodium methoxide. For the control, 10% of back fat among the total component was only added without the annex of CLA-TG. For the first treatment, 5% of CLA-TG among the lard component added into the press ham was replaced. For the 2nd, 3rd and 4rd treatments, 10%, 15% and 20% of CLA-TG was respectively replaced. Manufacture press ham using CLA-TG were vacuum packaged and then stored during 1, 7, 14, 21 and 28 days at 4℃. Samples were analyzed for shear force value, sensory evaluation, TBARS, fatty acid composition and CLA content. Shear force value of control was significantly higher than that of CLA-TG treatment groups(P<0.05). All treatments were increased by the passage of storage time. No remarkable differences were found in sensory properties among control and CLA-TG treatment groups. CLA-TG treatment groups showed significantly(P<0.05) lower TBARS value than the control. TBARS value was increased significantly during storage in all treatment. In the change of fatty acid composition, the contents of C14:0～C20:4 were decreased significantly by CLA-TG additive. Whereas the increase level of CLA-TG additive resulted in the significantly higher unsaturated fatty acid and CLA content. Summing up the a forementioned results, press ham manufacturing with CLA-TG additive was not affected in sensory evaluation. Also, it may be assumed that the high quality press ham can be manufactured with the extent of storage period and CLA accumulation.

• Applied Science and Convergence Technology
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• v.27 no.1
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• pp.9-13
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• 2018

Samples of anodic oxide film used in semiconductor and display manufacturing processes were prepared at different electrolyte temperatures to investigate the corrosion resistance. The anodic oxide film was grown on aluminum alloy 6061 by using a sulfuric acid ($H_2SO_4$) electrolyte of 1.5 M at $0^{\circ}C$, $5^{\circ}C$, $10^{\circ}C$, $15^{\circ}C$, and $20^{\circ}C$. The insulating properties of the samples were evaluated by measuring the breakdown voltage, which gradually increased from 0.43 kV ($0^{\circ}C$) to 0.52 kV ($5^{\circ}C$), 1.02 kV ($10^{\circ}C$), and 1.46 kV ($15^{\circ}C$) as the electrolyte temperature was increased from $0^{\circ}C$ to $15^{\circ}C$, but then decreased to 1.24 kV ($20^{\circ}C$). To evaluate the erosion of the film by fluorine plasma, the plasma erosion and the contamination particles were measured. The plasma erosion was evaluated by measuring the breakdown voltage after exposing the film to $CF_4/O_2/Ar$ and $NF_3/O_2/Ar$ plasmas. With exposure to $CF_4/O_2/Ar$ plasma, the breakdown voltage of the film slightly decreased at $0^{\circ}C$, by 0.41 kV; however, the breakdown voltage significantly decreased at $20^{\circ}C$, by 0.83 kV. With exposure to $NF_3/O_2/Ar$ plasma, the breakdown voltage of the film slightly decreased at $0^{\circ}C$, by 0.38 kV; however, the breakdown voltage significantly decreased at $20^{\circ}C$, by 0. 77 kV. In addition, for the entire temperature range, the breakdown voltage decreased more when sample was exposed to $NF_3/O_2/Ar$ plasma than to $CF_4/O_2/Ar$ plasma. The decrease of the breakdown voltage was lower in the anodic oxide film samples that were grown slowly at lower temperatures. The rate of breakdown voltage decrease after exposure to fluorine plasma was highest at $20^{\circ}C$, indicating that the anodic oxide film was most vulnerable to erosion by fluorine plasma at that temperature. Contamination particles generated by exposure to the $CF_4/O_2/Ar$ and $NF_3/O_2/Ar$ plasmas were measured on a real-time basis. The number of contamination particles generated after the exposure to the respective plasmas was lower at $5^{\circ}C$ and higher at $0^{\circ}C$. In particular, for the entire temperature range, about five times more contamination particles were generated with exposure to $NF_3/O_2/Ar$ plasma than for exposure to $CF_4/O_2/Ar$ plasma. Observation of the surface of the anodic oxide film showed that the pore size and density of the non-treated film sample increased with the increase of the temperature. The change of the surface after exposure to fluorine plasma was greatest at $0^{\circ}C$. The generation of contamination particles by fluorine plasma exposure for the anodic oxide film prepared in the present study was different from that of previous aluminum anodic oxide films.

• Progress in Medical Physics
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• v.9 no.1
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• pp.11-21
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• 1998

Circular metal electrodes were vacuum-deposited with chromium on the both sides of Teflon-FEP and PET film characteristic of electret and the physical properties of the two polymers were observed during an irradiation by gamma-ray from $\^$60/Co. With the onset of irradiation of output 25.0 cGy/min the induced current increased rapidly for 2 sec, reached a maximum, and subsequently decreased. A steady-state induced current was reached about in 60 second. The dielectric constant and conductivity of Teflon-FEP were changed from 2.15 to 18.0 and from l${\times}$l0$\^$-17/ to 1.57${\times}$10$\^$-13/ $\Omega$-$\^$-1/cm$\^$-1/, respectively. For PET the dielectric constant was changed from 3 to 18.3 and the conductivity from 10$\^$-17/ to 1.65${\times}$10$\^$-13/ $\Omega$-$\^$-1/cm$\^$-1/. The increase of the radiation-induced steady state current I$\^$c/, permittivity $\varepsilon$ and conductivity $\sigma$ with output(4.0 cGy/min, 8.5 cGy/min, 15.6 cGy/min, 19.3 cGy/min) was observed. A series of independent measurements were also performed to evaluate reproducibility and revealed less than 1% deviation in a day and 3% deviation in a long term. Charge and current showed the dependence on the interval between measurements, the smaller the interval was, the bigger the difference between initial reading and next reading was. At least in 20 minutes of next reading reached an initial value. It may indicate that the polymers were exhibiting an electret state for a while. These results can be explained by the internal polarization associated with the production of electron-hole pairs by secondary electrons, the change of conductivity and the equilibrium due to recombination etc. Heating to the sample made the reading value increase in a short time, it may be interpreted that the internal polarization was released due to heating and it contributed the number of charge carriers to increase when the samples was again irradiated. The linearity and reproducibility of the samples with the applied voltage and absorbed dose and a large amount of charge measured per unit volume compared with the other chambers give the feasibility of a radiation detector and make it possible to reduce the volume of a detector.

• Korean Journal of Environmental Biology
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• v.25 no.4
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• pp.326-335
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• 2007

This study was conducted to assess the environmental risks of anthracnose resistant transgenic chili peppers with the PepEST gene on non-target organisms in the agroecosystem environments during the chili pepper growing seasons in 2006. We quantitatively collected arthropods assemblages living on leaves and flowers of chili peppers on June 20, July 25, and August 25 by using an insect vacuum collector to compare the patterns of arthropod community structures between non-transgenic chili peppers (nTR, WT512) and anthracnose resistant transgenic chili peppers (TR, line 68). We found the seasonal difference with the highest species richness and Shannon's diversity in July's sampling among the growing seasons (P<0.05) and each sampling season showed the different arthropod community composition. We also found there was no statistical difference between the two types of crops, nTR and TR, at each sampling time (P>0.05). The significance level of arthropod community showed that there were lots of seasonal difference of functional groups as well as taxa but only the herbivore group in the functional groups was significantly different for the types of plants (P<0.05). So, we further examined the herbivore groups to find any potential damage and identified the possibility of herbivorous damage from some herbivores, grasshoppers, aphids and thrips. Although we couldn't find any adverse effects from the environmental risk assessment between the arthropod community structures on two types of plants from our results, we should keep working for the environmental risk assessment because of the herbivorous potential risk possibility.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.141-148
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• 2005

This study was conducted to evaluate physicochemical and textural properties, and antimicrobial effects of low-fat comminuted sausages manufactured with sodium lactate $(3.3\%,\;SL)$ and various levels $(0.1\~0.3\%)$ of grapefruit seed extract (GSE, DF-100) during refrigerated storage for 10 weeks. Low-fat comminuted sausages (LFCS) has pH ranges of $6.09\~6.26,\;74\~76\%$ moisture, $<3\%\;fat,\;16\~17\%$ protein. The addition of SL $(3.3\%)$ and GSE with various levels $(0.1\~0.3\%)$ didn't impair water holding capacity (WHC), vacuum purge (VP) and Hunter color values (L, a, b). LFCS containing SL $(3.3\%)$ increased hardness and chewiness, whereas most TPA values were not affected by the addition of various levels $(0.1\~0.3\%)$ of GSE. LFCS containing $0.2\%\;or\;0.3\%$ GSE retarded the microbial growth of Listeria monocytogenes(LM). The addition of $0.3\%$ GSE in LFCS showed similar antimicrobial effect to $3.3\%$ SL, which kept $10^3 CFU/g$ until 10 weeks of refrigerated storage. Yellowness, VP and cohesiveness tended to be increased with increased storage time. These results indicated that the addition of $0.3\%$ GSE as a replacer for synthetic particularly paI1icuiarly inhibited the microbial growth of LM, resulting in antimicrobial effect similar to those of $3.3\%$ SL treatment without quality defects.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.80-86
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• 2007

This experiment was conducted to investigate the changes of pork meat quality characteristics exposed to ozone gas for 5, 10, and 15 min and then vacuum packaged during storage for 0, 5, 10, 15, and 20 day at $4^{\circ}C$. The ozone gas exposed groups of pork loin cuts (OZM) had slightly higher pH value compared to the control at day 0 and 5 (p<0.01). The 15 min exposure of ozone gas groups showed significantly (p<0.01) higher TBARS value than that of control at the day 15 and 20. However, there was no significant difference in all groups at day 0,5, and 10. The CIE $L^*$ and $b^*$ values of OZM showed no significant difference between control and ozone gas treated groups during storage. The loin cut color of ozone gas exposure for 15 min had significantly lower CIE $a^*$ values than the other groups at day 0,5, and 15 (p<0.01). The aerobic plate count and coliform bacteria count of pork loin cuts exposed ozone gas significantly (p<0.01) was reduced at day 0 by about $0.45-1.04\;log_{10}CFU/g$ and $0.26-0.30\;log_{10}CFU/g$, respectively. As ozone gas exposure time extended, the aerobic plate count and coliform bacteria count of OZM were increased at day 0, 5, and 10 (p<0.01). However, there were no significant differences observed among groups at day 20 in the counts of aerobic and coliform bacteria. In conclusion, the meat cuts exposed to ozone gas for 5 and 10 min before packing may be a reasonable packing method regarding the effects of ozone level on meat oxidation, color change and microbial reduction.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.178-187
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• 2009

This study was carried out to investigate the effects of grape seed oil on quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of grape seed oil added to the pressed ham. As a control, 10% back fat was added without any grape seed oil. For the first treatment, 10% grape seed oil replaced a portion of the lard component added to the pressed ham. For the 2nd, 3rd and 4th treatments, 20%, 30% and 40% of grape seed oil were substituted for lard, respectively. Pressed ham manufactured with grape seed oil was vacuum packaged and stored for 1, 7, 14,21 and 28 d at $4^{\circ}C$. Samples were analyzed for chemical composition, physico-chemical properties (pH, color) and texture characteristics. Typical chemical composition characteristics (crude protein, crude fat, crude ash) were not significantly different between control and grape seed oil treatment groups. Moisture content of grape seed oil treatment groups (GSO 30% and 40%) was significantly lower than that of controls (p<0.05). There was a not clear difference in pH between control and grape seed oil treatment groups. In the 21 d of storage, pH values of all treatments were significantly higher than those of other storage days. Meat color $(CIEL^*\;and\;b^*)$ of grape seed oil treatment group (GSO 40%) was significantly higher than that of control. Whereas meat color a value of GSO 40% treatment was significantly lower than that of control. It was not clearly changed as storage time increased. There was no significant difference in texture between control and grape seed oil treatment groups, and appeared to be unaffected by storage length. Based on these findings, we conclude that the chemical composition and texture characteristics of manufactured pressed ham were not affected by grape seed oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased polyunsaturated fatty acid content.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.130-137
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• 2008

This study was carried out to investigate the effects of olive oil on the quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of olive oil added to the pressed ham. As a control, 10% back fat was added without any olive oil. For the first treatment, 5% olive oil replaced a portion of the lard component added to the press ham. For the 2nd, 3rd and 4th treatments, 10%, 15% and 20% of olive oil were substituted for lard, respectively. Pressed ham manufactured with olive oil was vacuum packaged and stored for 1, 7, 14, 21 and 28 days at $4^{\circ}C$. Samples were analyzed for shear force value, sensory properties, TBARS values and fatty acid composition. Shear force values increased significantly during storage for all treatments. No remarkable differences were found in sensory properties (color, flavor, texture, and acceptability) between the control and olive oil treated hams, and there was no clear change with increased storage time. There was no significant difference in TBARS values between the control and olive oil treated hams. The TBARS values increased significantly during storage for all treatments. With regard to changes in fatty acid composition, the contents of C14:0-C20:4 were decreased significantly by the addition of olive oil. The saturated fatty acid and polyunsaturated fatty acid contents of the control were significantly higher than the olive oil treated hams. Higher levels of added olive oil resulted in significantly higher monounsaturated fatty acid contents. Based on these findings, we conclude that the sensory properties and lipid oxidation (TBARS) of manufactured pressed hams are not affected by olive oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased monounsaturated fatty acid content.

• Korean Journal of Materials Research
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• v.6 no.7
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• pp.700-708
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• 1996

Electroless plating technique was utilized to flip chip bonding to improve surface mount characteristics. Each step of plating procedure was studied in terms pf pH, plating temperature and plating time. Al patterned 4 inch Si wafers were used as substrstes and zincate was used as an activation solution. Heat treatment was carried out for all the specimens in the temperature range from room temperature to $400^{\circ}C$ for $30^{\circ}C$ minutes in a vacuum furnace. Homogeneous distribution of Zn particles of size was obtained by the zincate treatment with pH 13 ~ 13.5, solution concentration of 15 ~ 25% at room temperature. The plating rates for both Ni-P and Au electroless plating steps increased with increasing the plating temperature and pH. The main crystallization planes of the plated Au were found to be (111) a pH 7 and (200) and (111) at pH 9 independent of the annealing temperature.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.128-136
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• 2003

This study was peformed to evaluate physico-chemical and textural properties, and shelf-life effect of low-fat functional sausages(LFFS) manufactured with sodium lactate(SL), lac color and various molecular weights of chitosans(low=1.5 kDa, medium=30∼40 kDa and high=200 kDa) during storage at 4$^{\circ}C$ for 8 weeks. LFFS had a pH range of 6.39∼6.50, 76∼78% moisture, <2% fat, 14∼15% protein. The combination of SL and low molecular weight(MW) of chitosan improved water holding capacity(WHC), however those of SL and medium MW of chitosan reduced WHC. Vacuum purge(VP) reduced with increased MW of chitosans during refrigerated storage. The addition of chitosans reduced the lightness and yellowness, but increased the redness values, which was comparable to the sodium nitrite concentration between 75 and 150 ppm. LFFS containing SL and medium MW of chitosan increased most texture profile analysis(TPA) values, as compared to controls with 75 and 150 ppm. The addition of SL in LFFS retarded the microbial growth for Listeria monocytogenes, however no synergistic effect with the addition of chitosans were observed. E coli O157:H7 and Salmonella typhimurium reduced during refrigerated storage, regardless of SL and chitosan treatments. Increased storage time increased values for VP, yellowness and textural properties. These results indicated that the combination of SL and various MW of chitosans affected the functional and textural properties, and inhibited the microbial growth for LM effectively. In addition, 0.5% lac color as a replacer for sodium nitrite improved the color development, resulting in similar hunter color values, which was comparable to the sodium nitrite concentration between 75 and 150 ppm.