• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2007.06a
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• pp.45-45
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• 2007

Capacitors among the embedded passive components are most widely studied because they are the major components in terms of size and number and hard to embed compared with resistors and inductors due to the more complicated structure. To fabricate a capacitor-embedded PCB for in-line process, it is essential to adopt a low temperature process (<$200^{\circ}C$). However, high dielectric materials such as ferroelectrics show a low permittivity and a high dielectric loss when they are processed at low temperatures. To solve these contradicting problems, we studied BMN materials as a candidate for dielectric capacitors. processed at PCB-compatible temperatures. The morphologies of BMN thin films were investigated by AFM and SEM equipment. The electric properties (C-F, I-V) of Pt/BMN/Cu/polymer were evaluated using an impedance analysis (HP 4194A) and semiconductor parameter analyzer (HP4156A). $Bi_2Mg_{2/3}Nb_{4/3}O_7$(BMN) thin films deposited on copper clad laminate substrates by sputtering system as a function of Ar/$O_2$ flow rate at room temperature showed smooth surface morphologies having root mean square roughness of approximately 5.0 nm. 200-nm-thick films deposited at RT exhibit a dielectric constant of 40, a capacitance density of approximately $150\;nF/cm^2$, and breakdown voltage above 6 V. The crystallinity of the BMN thin films was studied by TEM and XRD. BMN thin film capacitors are expected to be promising candidates as embedded capacitors for printed circuit board (PCB).

• Korean Journal of Breeding Science
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• v.42 no.1
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• pp.61-74
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• 2010

Flour characteristics of 26 Korean wheat cultivars (KWC) were evaluated to assess consumer satisfaction with 6 imported wheat and 5 commercial wheat flours. In physical characteristics of flours, Particle size of SW (soft white) was similar to Dahong, Geuru, Milsung, Olgeuru, Seodun, Tapdong, and Uri. DNS (dark northern spring) was similar to Jeokjoong, Joeun, Sukang, and Younbaek. Ash and damaged starch content of KWC was similar to that of imported wheat and commercial flour (Com), but lightness value ($L^*$) were lower than those of Com. Particle size of flour positively correlated with ash, damaged starch, and lightness value ($L^*$) of flour. L ($^*$) value of flour negatively correlated with ash, damaged starch, and particle size of flour. In protein characteristics, Protein content of SW and commercial flour for baking cookie (Com5) was similar to Baekjoong, Jinpoom, Milsung, Olgeuru, Saeol, and Uri. HRW (hard red winter) and commercial flour for baking bread (Com3) was similar to Hanbaek, Joeun, Jopoom, Keumkang, and Sukang. SDS sedimentation volume based on a constant flour weight (SDSS) of KWC was lower than those of DNS and Com3. Mixograph water absorption of KWC similar to imported wheat and Com. Mixing time and maximum dough height (Hm) of KWC were higher than those of imported wheat and Com. Protein content positively correlated with SDS sedimentation volume and water absorption of mixograph. SDS-sedimentation volume positively correlated with water absorption of mixograph, mixing time of mixograph, and height of dough development. In starch characteristics of flour, ASW (Australian standard white) flours showed lower amylose content, higher peak viscosity, breakdown, and setback in pasting properties than other flours. KWV flours showed higher amylose content and lower peak viscosity than those of AH (Australian hard), ASW, commercial flour for making white salted noodles (Com1), commercial flour for making yellow alkaline noodles (Com2), and Com3.

• Journal of the Korean Geosynthetics Society
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• v.16 no.2
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• pp.121-129
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• 2017

There have been a number of water and sewer pipe breakdown reports followed by ground subsidence. Also, the excavating works for construction due to overcrowding of city have been common. Particularly, in urban areas ground becomes unstable because of the lowered lifeline sinkage followed excavation and backfilling. In order to solve the problem, some reinforcement works for ground by rod tamping or grouting have been applied. However, it is hard to predict when the buried utilities in underground will be damaged. Also, there is a limit for the underground exploration and investigation methods. Therefore, in this study, the estimated about the water soluble polymer pouch including poor mixed admixture which is designed to eliminate the dangerous factors. The reinforcement strength of this method was confirmed by verifying three points: meltiness in a certain period, water solubility in the ground water level, and characteristics of the pouch, which can be stored in daily conditions. It is also proved that this method allows to keep the ground from getting weakened in the installation of water and sewer pipe along with back filling materials.

• Food Engineering Progress
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• v.13 no.4
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• pp.235-242
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• 2009

The purpose of this study is to establish fundamental research data for quality characteristics of Jochung by analyzing traditional manufacturing process. Two different processed rices (non-glutinous rices cooked by steaming and using an electronic rice cooker) were compared in terms of water solubility index (WSI), water absorption index (WAI), paste viscosity, reducing suger content, solid content, and dextrose equivalent over soaking time. Reducing sugar content increased for the soaked non-glutinous rice, steamed sample and microwaved sample. After 4 hr, the WSI decreased as the soaking time increased. However, there was no significant difference between WAI of the raw non-glutinous rice and the soaked non-glutinous rice. As soaking time increased, paste and breakdown viscosity increased significantly. Rice was prepared by soaking in water for 12 hr followed by the saccharification time (4, 8, or 12 h) for manufacturing Jochung. The solid content and reducing sugar content of the Jochung increased as the soaking time increased. Reducing sugar content and dextrose equivalent of Jochung from steamed rice (cooked hard) were higher than those from microwaved ones. The amount of reducing sugar and dextrose equivalent was highest in Jochung from steamed rice cooked hard (saccarification for 12 hr), with 59.40${\pm}$0.11% and 76.99${\pm}$1.78, respectively. In conclusion, the highest quality characteristics were obtained in Jochung manufactured with non-glutinous rice soaked for 12 hr followed by sacharification for 12 hr.