• Korean Journal of Materials Research
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• v.23 no.1
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• pp.1-6
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• 2013

A simple thermal oxidation of Cu thin films deposited on planar substrates established a growth of vertically aligned copper oxide (CuO) nanorods. DC sputter-deposited Cu thin films with various thicknesses were oxidized in environments of various oxygen partial pressures to control the kinetics of oxidation. This is a method to synthesize vertically aligned CuO nanorods in a relatively shorter time and at a lower cost than those of other methods such as the popular hydrothermal synthesis. Also, this is a method that does not require a catalyst to synthesize CuO nanorods. The grown CuO nanorods had diameters of ~100 nm and lengths of $1{\sim}25{\mu}m$. We examined the morphology of the synthesized CuO nanorods as a function of the thickness of the Cu films, the gas environment, the oxidation time, the oxidation temperature, the oxygen gas flow rate, etc. The parameters all influence the kinetics of the oxidation, and consequently, the volume expansion in the films. Patterned growth was also carried out to confirm the hypothesis of the CuO nanorod protrusion and growth mechanism. It was found that the compressive stress built up in the Cu film while oxygen molecules incorporated into the film drove CuO nanorods out of the film.

• Journal of the Korean Institute of Telematics and Electronics A
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• v.29A no.9
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• pp.20-28
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• 1992

Dielectric thin film of N/O ($Si_{3]N_{4}/SiO_{2}$) for high density stacked dynamic-RAM cell was formed by LPCVD and oxidation(dry & pyrogenic oxidation methods) of the top 7nm $Si_{3]N_{4}$ film. The thickness, structure and composition of this film were measured by ellipsometer, high resolution TEM, AES and SIMS. The insulating characteristics(I-V characteristics) were investigated by HP 4145, and the characteristics of TDDB (Time Dependent Dielectric Breakdown) were evaluated by using CCST(Current Constant Stress Time) method. In this experiment, The optimum oxidation condition for preparation of good insulating and TDDB characteristics of N/O film was pyrogenic oxidation at 85$0^{\circ}C$ for 30 minutes. The leakage current was reduced from 400pA to 7.5pA when SiO$_{2}$ film with thickness of 2nm was formed on the top of $Si_{3]N_{4}$ film by the pyrogenic oxidation method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.1005-1009
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• 1995

This study was carried out to investigate the antioxidative effect of kimchi on the lipid oxidation of cooked meat in model systems. Four model systems of cooked ground meat(CGM). CGM-water(W), CGM-brine(B) and CGM-kimchi(K) were prepared and their oxidation behaviours were evaluated during the storage at 4$^{\circ}C$ for 5 weeks. Thiobarbituric acid values and peroxide values of the systems of CGM, CGM-B and CGM-W increased significantly with the storage time, however, those values of CGM-K were hardly changed during the time of 5 weeks storage. Antioxidative effect of CGM-K increased with the addition level of kimchi in system. And also in the model systems which were prepared with cooked ground meat and kimchi whose fermentation period is different, the antioxidative effect of well ripened and properly fermented kimchi was higher than that of unripened kimchi during the lipid oxidation process of model systems. These results suggested that kimchi especially the properly femented kimchi in the systems plays an important roles as an antioxidative activity on the lipid oxidation of cooked ground meat.

• Journal of Sensor Science and Technology
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• v.22 no.4
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• pp.239-243
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• 2013

Several methods are available to measure the oxidation of edible oils, such as their acid, peroxide, and anisidine values. However, these methods require large quantities of reagents and are time-consuming tasks. Therefore, a more convenient and time-saving way to measure the oxidation of edible oils is required. In this study, an edible oil-condition sensor was fabricated using single-walled nanotubes (SWNTs) made using the spray deposition method. SWNTs were dispersed in a dimethylformamide solution. The suspension was then sprayed using a spray gun onto a prefabricated Au/Ti electrode. To test the sensor, oxidized edible oils, each with a different acid value, were prepared. The SWNT sensors were immersed into these oxidized oils, and the resistance changes in the sensors were measured. We found that the conductivity of the sensors decreased as the oxidation level of the oil increased. In the case of the virgin oil, the resistance change ratio in the SWNT sensor S(%) = {[(Rf - Ri)]/Ri}(%) was more than 40% after immersion for 1 min. However, in the case of the oxidized oil, the resistance change ratio decreased to less than that of the response of the virgin oil. This result suggests that the change in the oil components induced by the oxidation process in edible oils is related to the conductivity change in the SWNT sensor.

• Food Science of Animal Resources
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• v.42 no.4
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• pp.689-711
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• 2022

The purpose of our study was to determine the impact of rosemary extract in duck eggs, as determined by in vitro antioxidant capacity, lipid oxidation, fatty acid profiles, and flavor analyses. Three groups of salted duck eggs were compared: A control group and group enriched with 0.1% and 0.5% (w/v) rosemary extracts for 28 days of salting. In a time-dependent manner, the radical scavenging activity and reduction power of eggs with 0.5% (w/v) rosemary extract were significantly higher those of the control at 28 days after salting. The fatty acid profiles of salted egg were significantly affected by rosemary extract and salting time. Palmitic acid was the most abundant fatty acid in salted egg treated with rosemary extract, followed by linoleic acid and arachidonic acid. Furthermore, the treated eggs contained more docosahexaenoic acid than the control ones. And the treated eggs also have a considerable impact on the lipid oxidation process (primary and secondary oxidation). As a result, rosemary extract can be used as a natural antioxidant spice to prevent oxidation and extend the shelf life of eggs during storage. Furthermore, flavor research using solid phase microextraction - gas chromatography - mass spectrometry and an electronic nose demonstrated that adding rosemary extract to salted eggs could give them a distinct flavor.

• Journal of Power System Engineering
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• v.11 no.2
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• pp.44-50
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• 2007

The oxidation behavior of commercial pure titanium is investigated in the temperature range of $727^{\circ}C{\sim}950^{\circ}C$ in mixed gases. The weight change is measured by TGA during oxidation in mixed gases. The oxidation behavior indicated by weight gain or the growth of oxide layer is based on the linear rate law at high temperatures. The structure of the oxide scale formed during oxidation is analysed by optical microscopy, electron probe microanalyzer, scanning electron microscope and x-ray diffraction. Oxide scales have a $TiO_2$ structure, and are constituted with multi-layered or two layered porous external one and a dense internal one. Ti-O solid solution region is formed at the interface of metal and scale layer. The formation of oxide scale is influenced by the oxidation temperature, time, crystal structure and the condition of atmosphere.

• Journal of the Korean Society for Heat Treatment
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• v.22 no.6
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• pp.354-360
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• 2009

This paper reports the oxidation mechanism of epitaxial Ni thin films grown on GaN/sapphire(0001) substrates, investigated by real-time x-ray diffraction and scanning electron microscopy. At the initial stage of oxidation process, a thin NiO layer with a thickness of ${\sim}50\;{\AA}$ was formed on top of the Ni films. The growth of such NiO layer was saturated and then served as a passive oxide layer for the further oxidation process. For the second oxidation stage, host Ni atoms diffused out to the surfaces of initially formed NiO layer through the defects running vertically to form NiO grains, while the sites that were occupied by host Ni, became voids. The crystallographic properties of resultant NiO films, such as grain size and mosaic distribution, rely highly on the oxidation temperatures.

• Journal of Energy Engineering
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• v.6 no.2
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• pp.198-202
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• 1997

The oxidation behavior of UO$_2$pellets was studied using a thermogravimetric analyzer and an XRD in the temperature range of 300 to 550$^{\circ}C$ in air. From XRD studies it is found that UO$_2$is converted to U$_3$O$\_$8/ and the weight gains of UO$_2$specimen are characterized by S-shape curves. After complete oxidation the specimens broke into fine powder and the average weight gain was about 3.93 wt%. The activation energy of 50% conversion of UO$_2$to U$_3$O$\_$8/ is 81.6 kJ/mol and the oxidation rate per unit time was found to be as follows dw/dt=6.54${\times}$10$\^$6/ e (equation omitted), wt%/h : at 50% conversion of UO$_2$into U$_3$O$\_$8/ where w, t and T were wt% gain, conversion time and temperature, respectively.

• Journal of Korean Society on Water Environment
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• v.20 no.6
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• pp.610-614
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• 2004

The objective of this study was to remove organics and color in livestock wastewater using coagulation and Fenton oxidation process. After coagulation process as $1^{st}$ treatment, organics in $1^{st}$ treatment water were removed by using OH radical produced in Fenton oxidation process. Removal efficiencies of $COD_{Mn}$ and color were 87.2% and 95.7% separately. At that time, the ratio of $Fe^{2+}/H_2O_2$ was 0.8~1.0, and range of reaction pH was effective at the pH of 3.5~3.8. The Reaction time of 120min more than 60min or 90min was sufficient in Fenton process. Removal efficiency of organics was higher two- or multi-stage treatment than one-stage treatment.

• Proceedings of the Korean Magnestics Society Conference
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• 2002.04a
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• pp.64-65
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• 2002