• Journal of the Korean Crystal Growth and Crystal Technology
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• v.25 no.6
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• pp.272-279
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• 2015

$Y_2O_3:Eu^{3+}$ is an excellent red-emitting phosphor, which has been widely used for display devices due to highly luminescent property and chemical stability. In this study, $Y_2O_3:Eu^{3+}$ red phosphors were prepared using the solid state reaction and RF thermal plasma synthesis. The particle size of $Y_2O_3:Eu^{3+}$ phosphors obtained by the solid state reaction varied from 10 to $20{\mu}m$, and 30~100 nanometer sized $Y_2O_3:Eu^{3+}$ particles were obtained from a liquid form of raw material through RF thermal plasma synthesis without an additional heat treatment. Photoluminescence measurements of the obtained $Y_2O_3:Eu^{3+}$ particles showed a red emission peak at 611 nm ($^5D_0{\rightarrow}^7F_2$). PL intensity of red nano phosphors prepared by RF thermal plasma synthesis was comparable to that of red phosphors prepared by the solid state reaction, indicating that nano-sized $Y_2O_3:Eu^{3+}$ red phosphors could be successfully synthesized using one-step process of RF thermal plasma.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.127-134
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• 2016

In this study, Biodegradable masterbatch (M/B) was prepared by different kinds and content of biodegradable catalysts added to oxo biodegradable plastics. The bio film was prepared by adding biodegradable M/B to the polyethylene pellet, and the change of physical properties by UV and heat treatment and the stability as food packaging material were confirmed. As a result of the physical property change, Fe salt and Al salt bio film was superior to Ni salt bio film about a decrease in physical property. However, considering the raw material cost and industrial availability, M/B containing Fe salt was selected and additional experiments were conducted by concentration. The bio films prepared with Fe salt M/B 1.0, 1.5 and 2.0 wt% showed excellent physical properties.

• Journal of Food Hygiene and Safety
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• v.1 no.1
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• pp.77-95
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• 1986

In 1962 the governing bodies of FAO and WHO approved the establishment of a joint FAO/WHO Food Standards Programme, the creation of a jointly sponsored body to be known as the Codex Alimentarius commission to implement the Programme. It can reasonably be claimed that the Commission has assumad the leading role in establishing internation food standards throughout the world. The Codex Committee of Food Hygiene has received much advice and assistance from other international organization which have been working in this field for a number of years. In particular, it has received valuable background documentation from the International Commission on Microbiological Specifications for Foods(ICMSF) which was set up by the International Association of Microbiological Societies(IAMS), and also from the International Organization for Standardization (ISO). Nevertheless, in spite of the information supplied by governments and research bodies in this field, microbiological standards have proved to be a highly controversial subject from the point of view of Codex standards. When it is decided to establish a microbiological standard for a food or class of foods, the following technical and administrative aspects must be considered: 1) The standard should be based on factual studies and serve one or more of the following objectives: (1) to determine the conditions of hygiene under which the food should be manufactured; (2) to minimize the hazards to public health; (3) to measure the keeping quality and storage potential of the food 2) The standard should be attainable under practicable operating and commercial conditions and should not entail the use of excessive heat treatment or the additions of extra preservatives. 3) The standard should be determined after investigation of the processing operation. 4) The standard should be as simple and inexpensive to administer as possible, the number of tests being kept to a minimum. 5) Details of methods to be used for sampling, examining and reporting should accompany all published microbiological standards. 6) In establishing tolerance levels for the permissible number of defective samples, allowance should be made for sampling and other variations due to differences in the laboratory methods. The following additional points should be kept in mind: 1) It is not satisfactory to establish one set of microbiological standards for a miscellaneous group of foods, such as“frozen foods”or“precooked foods”. 2) Microbiological standards should be applied first to the more hazardous types of food on the basis of experience of expected microbiological levels, taking into account variations in composition, processing procedures, and storage. 3) When a standard is established, there should be a definite relationship between the standard and the hazard against which it is meant to protect the public. 4) The sensitivity, reliability, and reproducibility of the sampling and analytical methods should be compared in different laboratories and the methods to be used should be specified in detail as part of the standard. 5) Tolerances should be included in the standard to account for inaccuracies of sampling and analysis. 6) Standards should be applied on a voluntary basis before compliance is made mandatory.

• Journal of the Korean Electrochemical Society
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• v.15 no.4
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• pp.207-215
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• 2012

Soft carbons are prepared by heat-treatment of cokes with different amounts of phosphoric acid (2, 4.5, and 10 wt% vs. cokes) at $900^{\circ}C$ to be used as anode materials for lithium ion batteries. From electrochemical measurements combined with structural analyses, we confirm that abundant nano-pores are existed in the microstructure of soft carbons prepared with the phosphoric acid, which are responsible for further lithium ion storage. Significant increase in reversible capacity of soft carbon is attained in proportion to added amount of the phosphoric acid. We also demonstrate the effect of structural modification with phosphoric acid on electrochemical performance of soft carbon to elucidate the origin of additional capacity.

• Journal of Conservation Science
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• v.34 no.5
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• pp.433-442
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• 2018

In this study, metal properties were compared by preparingthree iron knives from steel ingots produced via traditional iron-making, and ingot which jointed the steel of modern times. Metal microscope and SEM-EDS analysis revealed fine ferrite and pearlite structures of the hypo-eutectoid steel of Fe-C alloys. All samples also exhibited martensite on the blade of the knife. By Vicker's hardness analysis, the hardness of the sand iron knife (K1) was 533.38 HV, sand iron-nickel steel knife (K3) was 514.8 HV, and sand iron-carbon steel knife (K2) was 477.02 HV. The mass reduction due to wear was 0.058% for K1, 0.059% for K3, and 0.144% for K2. EPMA(Electron probe micro-analyzer) analysis of the surface pattern of the specimens confirmed that the patterns were exposed due to differences in the content of C or the chemical composition. Additional research on heat treatment processes is needed to increase the abrasion resistance of blades. Traditional steel ingots could produce high-quality steel if combined with nickel steel.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.101-105
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• 2008

Enterobacter sakazakii is implicated in severe forms of neonatal infections such as meningitis and sepsis. This organism has been isolated from a wide range of foods, including cheese, vegetables, grains, herbs, and spices, but its primary environment is still unknown. Generally, dried infant milk formula has been epidemiologically identified as the source of E. sakazakii. Sunsik (a powdered mixture of roasted grains and other foodstuffs) is widely consumed in Korea as a side dish or energy supplement. Sunsik is consumed without heat treatment; thus, lacking an additional opportunity to inactivate foodborne pathogens. Therefore, its microbiological safety should be guaranteed. In this study, the prevalence of E. sakazakii was monitored in 23 different sunsik component flours, using FDA recommended methods; but E. sakazakii medium (Neogen) and Chromogenic E. sakazakii medium (Oxoid) were used as the selective media. In total, presumptive E. sakazakii strains were isolated from 8 different sunsik powders. Subsequently, an API 20E test was conducted, and 15 strains from 5 different sunsik flours (sea tangle, brown rice, non-glutinous rice, cheonggukjang, dried anchovy) were confirmed as E. sakazakii. Fifteen strains were again confirmed by PCR amplification, using three different primer sets (tDNA sequence, ITS sequence, 16S rRNA sequence), and compared to ATCC strains (12868, 29004, 29544, 51329). They were once again confirmed by their enzyme production profiles using an API ZYM kit. Finally, RAPD (random amplified polymorphic DNA)-genotyping was carried out as a monitoring tool to determine the contamination route of E. sakazakii during processing.

• Journal of Food Hygiene and Safety
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• v.34 no.1
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• pp.106-114
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• 2019

The effect of physical and chemical treatments to reduce staphylococcal phages was investigated. To determine impact of physical treatment on viability of phages, two staphylococcal phages (SAP84 and SAP89) were treated with multiple heat ($55^{\circ}C$ and $60^{\circ}C$) and pH (pH4, 7, 10) conditions. Viability of SAP 84 was dramatically reduced at 60C and SAP 89 was completely inactivated at 60C within 25 min. Overall, the two phages were stable under all the pH conditions tested except for the SAP 89 at pH 10. Treatments, a 10% FAS (Ferrous Ammonium Sulfate) solution and various density of ethanol and sodium hypochlorite were used to reduce the two phages. SAP 84 was unstable in 50% and 70% ethanol. However, SAP 84 and SAP 89 showed high tolerance after exposure to 100 ppm of sodium hypochlorite which is known as an effective sterilizer. As soon as the two phages were treated with 10% FAS, which is used as a virucidal agent, they were inactivated and did not form any plaque. The result of this study provides additional evidence that staphylococcal phages can be controlled by various physicochemical treatments.

• Clean Technology
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• v.29 no.1
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• pp.46-52
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• 2023

Oxalic acid has been traditionally obtained via the oxidation of carbohydrates using nitric acid and catalysts. However, this process produces a variety of nitrogen oxides during oxidation and requires a separation process due to its various intermediates. These products and additional steps increase the harmfulness and complexity of the process. Recently, the electrochemical reduction of carbon dioxide into oxalic acid has been suggested as an environmentally friendly and efficient technology for the production of oxalic acid. In this electrochemical conversion system, zinc oxalate (ZnC₂O₄) is obtained by the reaction of Zn²⁺ ions produced by Zn oxidation and oxalate ions produced by CO₂ reduction. ZnC₂O₄ can then be converted to form oxalic acid, but this requires the use of a strong acid and heat. In this study, a system was proposed that can easily convert ZnC₂O₄ to oxalic acid without the use of a strong acid while also allowing for easy separation. In addition, this proposed system can also further convert the products into glycolic acid which is a high-value-added chemical. ZnC₂O₄ was effectively separated into Zn(OH)₂ powder and oxalate solution through a chemical treatment and a vacuum filtration process. Then the Zn(OH)₂ and oxalate were electrochemically converted to zinc and glycolic acid, respectively.

• Journal of the Microelectronics and Packaging Society
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• v.30 no.4
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• pp.98-104
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• 2023

The feasibility of an efficient process proposed for Cu-Cu flip-chip bonding was evaluated by forming a porous Cu layer on Cu pillar and conducting thermo-compression sinter-bonding after the infiltration of a reducing agent. The porous Cu layers on Cu pillars were manufactured through a three-step process of Zn plating-heat treatment-Zn selective etching. The average thickness of the formed porous Cu layer was approximately 2.3 ㎛. The flip-chip bonding was accomplished after infiltrating reducing solvent into porous Cu layer and pre-heating, and the layers were finally conducted into sintered joints through thermo-compression. With reduction behavior of Cu oxides and suppression of additional oxidation by the solvent, the porous Cu layer densified to thickness of approximately 1.1 ㎛ during the thermo-compression, and the Cu-Cu flip-chip bonding was eventually completed. As a result, a shear strength of approximately 11.2 MPa could be achieved after the bonding for 5 min under a pressure of 10 MPa at 300 ℃ in air. Because that was a result of partial bonding by only about 50% of the pillars, it was anticipated that a shear strength of 20 MPa or more could easily be obtained if all the pillars were induced to bond through process optimization.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.98-104
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• 2023

Effective and alternative strategies to control methicillin-resistant Staphylococcus aureus (MRSA) are consistently needed. Previous study presented that 7,10-epoxy-octadeca-7,9-dienoic acid (EODA) was produced from 7,10-dihydroxy-8(E)-octadecenoic acid through one-step heat treatment. Further studies confirmed that EODA was highly active against broad range of pathogenic bacteria including MRSA, promising development of a novel antibacterial agent to control MRSA. However, there are some practical huddles for industrialization of EODA, especially high cost for fine purification. To address this problem, this study was focused on determination of any changes in the antibacterial activities of EODA when used as a crude extract. As a result, any significant changes in the antibacterial activities of EODA was not detected and additional synergistic effect for commercial antibiotics on antibacterial activity was sustained as it was.