• Journal of the Korean Vacuum Society
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• v.15 no.4
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• pp.354-359
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• 2006

Recently, the interest in lithography without photo exposure has been increased compare to the conventional photolithography in nano meter and micrometer size patterning area. We studied a self aligned dipping of Ag solution through micro contact printing (${\mu}-CP$) with octadecyltrichlorosilane (OTS) treated polydimethylsiloxane (PDMS) soft mold. The OTS monolayer on the patterned PDMS was formed by dipping it into OTS solution. We transferred the OTS monolayer from PDMS mold to the glass. The OTS monolayer changed the surface energy from hydrophilic surface to hydrophobic surface, And then we made self aligned Ag solution patterns just after dipping the substrate, using adhesion difference of Ag solution between OTS treated hydrophobic area and non-OTS treated hydrophilic area. We finally get the Ag patterns through only dip-coating after the ${\mu}-CP$ process. And we observed surface energies on the glass substrate through the contact angle measurements as time goes on.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.529-533
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• 2006

To produce fresh-cut fruit products of high quality, the combined effects of postharvest calcium and heat treatment on Tsugaru apple were examined. Whole fruits were treated for 20 min at three different conditions: dipping in 3% $CaCl_2$ solution at $45^{\circ}C$ or ambient temperature, or in heated water at $45^{\circ}C$. The calcium content of the apples dipped in $CaCl_2$ solution at $45^{\circ}C$ was higher than that of the control and the non-heated calcium dipping. The fruits with calcium and heat treatment showed the same pattern of respiration rates as the control did during storage. The browning degree of the apple slices increased to approximately 3% after one-day storage, but no significant difference was observed between the treated and untreated apples. The fruits with $CaCl_2$ solution dipping at $45^{\circ}C$ had higher firmness than those with calcium dipping or heat treatment alone.

• Korean Journal of Food Science and Technology
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• v.19 no.1
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• pp.75-80
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• 1987

In order to prevent browning during drying of garlic flakes, the effect of dipping in phosphate complex solution prior to drying on the development of brown pigment in the flakes were studied. The browning color development during drying of the flakes was greatly dependent on phosphate complex concentration and their dipping time. A reciprocal relationship between browning color formation and reducing sugar content of dried garlic flakes was found. The browning color development during drying of the flakes was effectively impeded by dipping in 0.3% phosphate complex solution for 3 minute. The reduction of pyruvate content during drying of the flakes was greatly influenced by phosphate complex concentration and drying temperature, and a maximum retention was acieved by 3 minute dipping in 0.2-0.3% phosphate complex solution. The dried yield of the flakes dipped in phosphate complex solution was 1.62-1.75% lower than control and it was mainly caused by the dissolution of soluble solids during dipping.

• Applied Biological Chemistry
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• v.20 no.1
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• pp.43-57
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• 1977

In order to establish methods of potato processing for mixed cooking with rice as main diet, treatment for polyphenol oxidase inactivation in potato tissues, and safety in regard to sanitation were studied. The results were summarized as follows: 1. Cut potato granule which were blanched in boiling water are practical and best in color within $3{\sim}6\;minutes$ dipping. 2. Dipping treatment of potato granules in a saline solution is not pratical because of the resulting color and saline taste. 3. Dipping treatment of potato granules in a boiling saline solution is not practical because of residual salt. 4. Dipping treatment of potato granules in low concentration of hydrochloric acid solution is not effective in color changes but dipping treatment from 0.1N concentration for 4-10 minutes to 0.5N concentration for $1{\sim}10minutes$ shows good effects. 5. Dipping treatment in boiling hydrochloric acid solution of 0.04-0.068N concentration for 3-5 minutes dipping is practical for its resulting color. 6. Dipping treatments in 0.05% of $K_2S_20_5$ solution for $50{\sim}60\;minutes$ and in 0.06% for $40{\sim}60\;minutes$ and 0.065% for $10{\sim}60\;minutes$ shows a small palatability in color but its boiled potato granules shows good color 7. Treatments for any time in $0.01{\sim}0.03%$ of boiling $K_2K_20_5$ solution after predipping in its cold solution for longer time than 30minutes show effective in the color and palatability of the potato granules and their cooked ones. 8. From the view of food sanitation, dipping treatment of the potato granules in the solution of $K_2S_20_5$ is safe because of the few residual amount of $SO_2$. 9. All the methods of treatment that potato granules are dipped for any time at 0.01% of $K_2S_20_5$ solution are safe from the view of fond sanitation. At 0.03% of $K_2S_20_5$ solution, nothing but the methods of treatment that they are dipped within 30 minutes and boiled within 4 minutes are safe.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.84-90
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• 2012

This study was performed to determine the quality characteristics and shelf-life of low-fat sausages (LFS) with 0.4% sodium tripolyphosphate (STPP) alone or in combination with a 10% trisodium phosphate (TSP) solution during refrigerated storage. When 0.4% STPP was added, no differences in pH values were observed. However, pH values increased with the addition of the TSP solution when 0.4% STPP was incorporated. The addition of STPP into LFS decreased redness and the dipping in the TSP solution increased yellowness (p<0.05). Total bacteria and Listeria monocytogenes, which inoculated Log $10^{3-4}$ colony forming units (CFU/g) were increased with increased storage time. At 4 wk of storage, total bacteria and Listeria monocytogenes reached levels of 8.03-8.22 Log CFU/g, however they decreased to 7.89 Log CFU/g at 8 wk of storage time. Due to the pH increases, Listeria monocytogenes significantly increased in LFS dipping with 10% TSP. Based on these results, LFS dipping with 10% TSP solution promoted the growth of Listeria monocytogenes, regardless of STPP addition. These results indicated that 0.4% STPP addition and dipping with TSP affected the pH and color, however, it didn't extend the shelf-life of LFSs during refrigerated storage.

• The Korean Journal of Ceramics
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• v.4 no.3
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• pp.199-203
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• 1998

$Pb(Zr, Ti)O_3$ (Pb:Zr:Ti=1:0.52:0.48) thin films were prepared on single crystal MgO(100) substrates by dipping-pyrolysis process using a solution of constituent metal naphthenates as starting materials. The solution was spin-coated onto substrate and the precursor films were pyrolyzed at $200^{\circ}C$ in air or at $200^{\circ}C$ in argon for 1, 2, 5 and 24h, followed by final heat treatment at $750^{\circ}C$. For all the films, highly (h00)/(00l)-oriented Pb$Pb(Zr, Ti)O_3$ thin films with smooth surfaces and crack-free were obtained, whereas thin film pyrolyzed in air for 24 h exhibited polycrystalline character. According to the pole-figure analysis, epitaxy of the product films was found to depend on pyrolysis atmosphere.

• Proceedings of the KACD Conference
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• 2001.11a
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• pp.569.1-569
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• 2001

The purpose of this investigation was to determine the effect of dipping in tooth reserving solution on bond strength of 4-META/MMA-TBB dentin bonding system. The flattened dentin surface of bovine lower incisor was used for this investigation. The tooth were dipped in the tooth reserving solution (ViaSpan; Du Pont Pharmatical / Teeth Server "NEO";Neo Dental Chemical products CO/LTD, Japan/ Saline, Fuso Chemical CO, LTD, Japan) for 30 min.(omitted)

• The Journal of Natural Sciences
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• v.10 no.1
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• pp.57-61
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• 1998

Postharvest dipping of vacuum infiltration treatments of 'Chojuro' pear fruit in $CaCl_2$ resulted in increased calcium content, especially in fruit peel and outer flesh such as just below peel. As $CaCl_2$ concentrations increaced from 2% to 8% in dipping treatment, calcium content became higher. But vacuum infiltration under 200-600 mmHg did not affect and dipping and vaccum infiltration did not have any difference in fruit calcium content. Decreasing of fruit firmness determined at 4 weeks during storage was slower in fruits with $CaCl_2$ treatment than control.

• Journal of the Korean Vacuum Society
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• v.10 no.1
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• pp.61-66
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• 2001

$WO_3$ films were multicoated on the microscope slide glass and ITO-coated glass using a tungsten alkoxide type solution by the sol-gel deposition process. The effect of dipping and processing parameters on the structure, optical and electrochemical properties of the film were also investigated. Coating using alkoxide solution was very uniformed for low dipping speed of 0.005 m/s, but thickness variations across the sample became apparent for dipping speeds greater than 0.007 m/s. Electrochemical coloration experiments showed that films fired at lower temperatures color more easily than film fired to > $200^{\circ}C$. Rutherford backscattering spectroscopy studies revealed that $K^+$ ions were uniformly distributed throughout the $WO_3$layer in the colored sample.

• Journal of the Korean Society of Industry Convergence
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• v.2 no.2
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• pp.69-72
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• 1999

The aim of this study is to enhance the abrasion of the hydrolyzed polyethylene terephthalate(PET) fabrics by using microwave energy. In other to achieve the aforementioned objectives, PET fabrics were hydrolyzed in NaOH solution by using abrasion method such as dipping, microwave-dipping, pad steam-dry, and pad microwave-dry, and then abrasion of the hydrolyzed PET fabrics was calculated and investigated. As a result obtained form this study, the abrasion of the hydrolyzed PET fabrics is directly proportional to hydrolyzed time and NaOH concentration. And also, microwave-dipping method and pad microwave-dry method showed remarkable abrasion effect than the others.