• Electrical & Electronic Materials
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• v.8 no.2
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• pp.176-183
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• 1995

The present work is concerned with the switching conduction characteristics of PI LB films in metal insulator metal sandwiches. By applying various DC voltage bias to MIM junctions, conduction characteristics of junctions can be changed between the high-voltage low-current(off) condition, the low-voltage high-current (on) condition and the medium(mid) condition. Switching conduction characteristics can be also observed in MIM junctions employing some aromatic compounds as insulators. Switching conduction characteristics is assumed to be owing to the existence of aromatic rings, space charge in films, impurities on metal-insulator interface, and difference in work functions of base and top electrodes metal. To study the conduction process of on, off, and mid conductions, we measured I-V, d$^{2}$V/d I$^{2}$-V characteristics of junctions with several different top electrodes under various temperatures. Small conductance changes of junctions can be measured by observing the second derivative, d$^{2}$V/dI$^{2}$, of I-V curve. A dynamical technique is used to get the second derivatives. That is, a finite modulation of the current is applied to the junctions and the second harmonic of the voltage is detected.

• Journal of the Korean Magnetics Society
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• v.5 no.5
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• pp.561-566
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• 1995

Additional magnetooptical Kerr effect (AMOKE) was observed in several multilayer structures. For Fe/Pd and Co/Cu Multilayers, AMOKE enhanced the Kerr rotation in short wavelength side, while for Fe/Ag and FeSi/Cu multilayer systems the Kerr rotation enhancement appeared in long wavelength side. A number of ferromagnetic/nonmagnetic/ferromagnetic(FM/NM/FM) sandwiches showed that the AMOKE led to oscillations of Kerr rotation and Kerr ellipticity in certain wavelength range with changing NM layer thickness similar to the oscillatory interlayer coupling. The oscillation of effective optical constants related to the MOKE oscillation was observed for the first time. The mechanisms of the AMOKE were discussed.

• Journal of the Korean Magnetics Society
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• v.5 no.5
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• pp.570-574
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• 1995

Magnetoresistance of NiFeCo/Cu/NiFeCo/FeMn uncoupled exchange biased sandwiches has been studied. The magnetoresistance change ratio, ${\Delta}R/R_{s}$ showed 4.1 % at a saturation field as low as 11 Oe in $Si/Ti(50\;{\AA})/NiFeCo(70\;{\AA})/Cu(23\;{\AA})/NiFeCo(70\;{\AA})/FeMn(150\;{\AA})/Cu(50\;{\AA})$ spin valve structure. In this system, the magnetoresistance was affected by interlayer material and thickness. When Ti and Cu were used as the interlayer material in this structure, maximum magnetoresistance change ratio were 0.32 % and 4.1 %, respectively. 6.1 % MR ratio was obtained in $Si/Ti(50\;{\AA})/NiFeCo(70\;{\AA})/Cu(15\;{\AA})/NiFeCo(70\;{\AA})/FeMn(150\;{\AA})/Cu(50\;{\AA})$ spin valve structure. The magnetoresistance change ratio decreased monotonically as the interlayer thickness increased. It was found that the exchange bias field exerted by FeMn layer to the adjacent NiFeCo layer was ~25 Oe, far smaller than that reported in NiFe/Cu/NiFe/FeMn spin valve structure(Dieny et. al., ~400 Oe). The relationship between the film texture and exchange anisotropy ha been examined for spin valve structures with Ti, Cu, or non-buffer layer.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.481-490
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• 2006

This study was performed by questionnaire to investigate the preference and satisfaction on the menu of school foodservice of high school students. This study aims at providing useful information to establish subdivided menu developing direction. The subjects were consisted of 637 high school students(435 males and 202 females, 5 direct type schools and 5 trust type schools) in Gyeongju area. The results of this study were: The preferred school foodservice menu of subjects was 'seasoned roast chicken', 'steamed pork rib', 'beef rib soup', 'yogurt', 'sandwiches', 'boiled rice with assorted mixtures', 'boiled rice', 'watermelon', 'spaghetti' in that other. On the other hand, the preference for 'spinach soybean soup', 'steamed Mideodeok', 'boiled lotus root', 'roasted sweetpotato stalk', 'chopped and seasoned cucumber' was very low. Males favoured rice and meats, while females liked better noodles and vegetables. Direct type foodservice students' preference scores were higher than those of type foodservice students in side dish menu categories. The preferred and satisfied menu of subjects was meats and sweet foods, and but the preference and satisfaction for vegetables and tough foods was very low.

• Journal of Korean Society of Steel Construction
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• v.15 no.2
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• pp.97-107
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• 2003

To obtain a more accurate response from larninated composite structures, the effect of transverse shear deformation, transverse normal strain/stress, and nonlinear variation of in-plane displacements vis-$\\grave{a}$-vis the thickness coordinate should be considered in the analysis. The improved higher-order theory was used to determine the critical buckling load and natural frequencies of laminated composite structures. Solutions of simply supported laminated composite plates and sandwiches were obtained in closed form using Navier's technique, with the results compared with calculated results using the first order and other higher-order theories. Numerical results were presented for fiber-reinforced laminates, which show the effects of ply orientation, number of layers, side-toithickness ratio, and aspects ratio.

• Journal of Environmental Health Sciences
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• v.32 no.4 s.91
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• pp.316-323
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• 2006

This study was performed to assess the microbial contamination level for the processing of sandwich products in the middle of Gyeongnam province from December 2004 to January 2005. A total of 85 samples were collected from 5 sandwich shops. These samples were tested sanitary indication bacteria, such as aerobic Plate count(APC), coliforms, and Escherchia coli and pathogenic bacteria such as Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus. As a result of APC and coliform count ranged 0-4.59 $log_{10}$ CFU/(ml, g, 100 $cm^2$, hand) and 0-3.86 $log_{10}$ CFU/(ml, g, 100 $cm^2$, hand), respectively. Especially, the highly contaminated items for APC were confirmed 1.64-4.59 $log_{10}$ CFU/g to employees', raw materials and sandwich in all items. Escherichia coli was isolated from 5 samples. Listeria monocytogenes and Staphylococcus aureus were detected in 1 sample and 11 samples from utensil, raw materials and sandwiches, respectively. However, Escherichia coli O157:H7 and Salmonella spp. were not detected in anywhere. For the production of safety sandwich, education of sanitation for employees, control of raw materials, and continuous monitoring for microorganism will be required.

• Journal of Environmental Health Sciences
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• v.40 no.2
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• pp.137-146
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• 2014

Objectives: Feasibility of electrochemical oxidation of the aqueous non-biodegradable wastewater such as cationic dye Rhodamine B (RhB) has been investigated in an electrochemical reactor with solid polymer electrolyte (SPE). Methods: Nafion 117 cationic exchange membrane as SPE has been used. Anode/Nafion/cathode sandwiches were constructed by sandwiching Nafion between two dimensionally stable anodes (JP202 electrode). Experiments were conducted to examine the effects of applied current (0.5~2.0 A), supporting electrolyte type (0.2 N NaCl, $Na_2SO_4$, and 1.0 g/L NaCl), initial RhB concentration (2.5~30.0 mg/L) on RhB and COD degradation and $UV_{254}$ absorbance. Results: Experimental results showed that an increase of applied current in electrolysis reaction with solid polymer electrolyte has resulted in the increase of RhB and $UV_{254}$ degradation. Performance for RhB degradation by electrolyte type was best with NaCl 0.2 N followed by SPE, and $Na_2SO_4$. However, the decrease of $UV_{254}$ absorbance of RhB was different from RhB degradation: SPE > NaCl 0.2 N > $Na_2SO_4$. RhB and $UV_{254}$ absorbance decreased linearly with time regardless of the initial concentration. The initial RhB and COD degradation in electrolysis reaction using SPE showed a pseudo-first order kinetics and rate constants were 0.0617 ($R^2=0.9843$) and 0.0216 ($R^2=0.9776$), respectively. Conclusions: Degradation of RhB in the electrochemical reactor with SPE can be achieved applying electrochemical oxidation. Supporting electrolyte has no positive effect on the final $UV_{254}$ absorbance and COD degradation. Mineralization of COD may take a relatively longer time than that of the RhB degradation.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.788-800
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• 2008

This study was executed in order to analyze the purchasing practices, preferences, and satisfaction of consumers purchasing ready-to-eat foods. The study was executed from the $20\;May{\sim}30\;June$ 2007 in the Daegu and Gyeongsangbuk-do area. Questionnaires were distributed among 480 people. Of these, 410 questionnaires were collected and applied to a statistical analysis. Statistical analyses were conducted using the SPSS package program (version 14.0 for windows). The results of the statistical analyses were as follows. 42.4% males and 57.6% females participated in this study. The biggest motivation behind the purchase of ready-to-eat foods was convenience, 51.0%. The most common venues where these foods were purchased were supermarkets or discount marts, 67.6%. The ratio of substituting ready-to-eat foods for meals was 70.5%. The consumption practices of ready-to-eat foods of the consumers according to purchase place illustrated significant differences in the average expense per person each time (p<0.01), co-consumer (p<0.001), and age (p<0.05). The purchase preference was high with kimbaps (73.4%), hamburgers (29.8%), sushis (29.0%), and sandwiches (27.9%). Unmarried individuals showed a significantly higher overall liking and satisfaction for ready-to-eat foods than married individuals (p<0.001). Individuals living without a family was significantly higher overall liking and satisfaction than individuals living with a family (p<0.05). Individuals who spent an average of 10,000 won per time showed a significantly higher overall liking and satisfaction than those who spent below 10,000 won per time (p<0.05). In the presence of a friend as a co-consumer of ready-to-eat foods, satisfaction was significantly high (p<0.01). Consumers who purchased ready-to-eat foods at meal times, showed a significantly higher overall liking, compared to those who purchased such food products in between meal times (p<0.01). The preference and satisfaction degree of the consumer must be reflected by product development, quality improvement and marketing plan establishment.

• Journal of Environmental Health Sciences
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• v.28 no.2
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• pp.161-171
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• 2002

The number of food establishments selling raw and convenience foods are increasing in Korea, and people enjoy purchasing and eating foods at these shops. However, there are only a few reports on the temperature control of the refrigerators and freezers at retail food shops. This study was performed to investigate the temperature control of refrigerators and freezers in retail food shops in Daegu. The survey was carried out from July 20 to August 30 in 2001. The trained surveyors visited the twenty retail food shops (four department stores, eight marts/supermarkets and eight convenience stores) in the 8 major areas of Daegu and inspected the temperature control of 48 refrigerators for dairy products, fruits & vegetables, and rolled rice & sandwiches, and 52 freezers for ice cream & sherbet, frozen food, and frozen fish. The percentage of the refrigerators, and freezers with unsafe temperatures higher than the recommended safe temperature (10℃ for refrigerators, and -18℃ for freezers) was 42%; 45.8% in refrigerators; 38.5% in freezers. On an average, the bigger the size of the shop, the better than the other freezers. On the other hand, the temperature control of refrigerator for fruits & vegetables was the worst because they were usually open. Actual temperatures in the refrigerators and freezers were found to be significantly higher than the reading on the thermometers attached to the refrigerators and freezers(p<0.05). These results indicate that temperature control of refrigerators and freezers at retail food shops should be monitored several times each day, and should have strict inspection. There should be more detailed legal standard and specification for temperature control of refrigerators and freezers at retail food shops to prevent foodborne illness from unsafely stored food.

• Journal of Community Nutrition
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• v.4 no.3
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• pp.143-150
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• 2002

The objective of this study is to establish outcome validity for three instruments that assess whether subjects met recommendations for daily servings of fruits and vegetables for“Stage of Change”research. A convenience sample of 294 college students was recruited from introductory nutrition classes at Michigan State University in the United States. To measure servings of fruits and vegetables, separately, three types of methods (self-rated intake, 24-hour recall and food frequency) were used in comparison to the servings from a three-day food record, the criterion used. The outcome validity was assessed based on whether or not at least two servings of fruits and three servings of vegetables were reported. Validity was assessed by sensitivity, to measure the ability to detect low intakes, and by specificity, to measure ability to detect adequate intakes. Cohen's kappa was used as well to examine the agreement between the three methods and a three-day food record. The results showed, for fruits, the 24-hour recall had the best agreement (recall 0.54, self-rated : 0.31, food frequency : 0.29) with a three-day food record for servings consumed by people in pre-action or post-action stages. Sensitivity for fruit was also best using a recall (0.81). For vegetables, however, all three methods had low agreement (food frequency : 0.27, recall : 0.21, self-rated : 0.17) with the results of the three-day food record. Self-rated intakes for vegetables had the best sensitivity (0.66) and the food frequency had the best specificity (0.73). Therefore, researcher can use the 24-hour recall method to identify people who consume inadequate servings of fruit. To detect adequate vegetable intake, the food frequency was best of the three methods. Accuracy may be improved by probing for vegetables in mixed dishes and on sandwiches. (J Community Nutrition 4(3)： 143∼150, 2002)