To produce super sweet corn sikhye, substituted for sweetener, the ratio of rice and super sweet corn was adjusted and processed with complex enzymes during saccharification, and their physicochemical and sensory properties were analyzed. The soluble solid content of the control and Corn-5 showed significantly high content at 13.50 °Brix, and the reducing sugar content of Corn-5 showed the highest content at 9.45%. The control showed the lowest free sugar content among all the experimental groups, excluding maltose content. In the enzyme-treated corn sikhye group, as the amount of super sweet corn increased, the content of sucrose decreased and the contents of glucose and fructose increased. The content of ascorbic acid and polyphenol compounds increased as the amount of super sweet corn increased. DPPH and ABTS radical scavenging abilities increased with increasing ratio of super sweet corn and enzyme treatment compared to the control. In the case of sensory evaluation, Corn-3, which substituted 30% of super sweet corn for rice and treated with enzymes, showed higher evaluations in taste, sweetness, and overall preference than those of the control.

To improve usability of super sweet corn, extracts were prepared with hydrolytic enzyme and changes in physicochemical and antioxidant properties were analyzed. Soluble solids and reducing sugars contents were higher in all enzyme treatment groups than in the control. When enzyme treatment time increased, contents of soluble solids and reducing sugars were also increased. There was no significant difference in lightness between treatment groups, with redness showing the highest value in the control and yellowness showing the highest value in the invertase treatment group. Free sugar content in the control was the lowest. However free sugar content in the enzyme combination treatment group was increased by more than four times compared to that in the control. Contents of ascorbic acid, flavonoids and polyphenols were higher in the enzyme treatment group than in the control. In particular, the enzyme combination treatment group showed the highest content. DPPH and ABTS radical scavenging abilities were significantly higher in all enzyme treatment groups than in the control. Radical scavenging abilities of cellulase treatment group and enzyme combination treatment group showed high activity. The activity increased when enzyme treatment time increased. The combined enzyme treatment method for super sweet corn was suitable for food processing.

To enhance the efficacy of Abeliophyllum distichum leaves, extracts were prepared using different solvents for hydrolytic enzyme-treated Abeliophyllum distichum leaves. Physicochemical quality and antioxidant activity were measured. Soluble solids, reducing sugar, ascorbic acid, flavonoids, and polyphenols contents showed the lowest values in the control without enzyme treatment. However, they showed high contents in ethanol extract. In the case of enzyme treatment, their values were higher than those of the control. In particular, verbascoside content increased about 220 times more than that of the control group when treated with enzymes and extracted with 50% ethanol. pH was lowered upon enzymatic treatment. Regarding DPPH radical scavenging activity, for enzyme-free, 25% ethanol extract showed the highest activity among extracts with different solvents. For cellulase and pectinase-treated leaves, water extract showed the highest DPPH radical scavenging activity among extracts with different solvents. For leaves treated with enzyme combination, 50% ethanol extract showed the highest DPPH radical scavenging activity among extracts with different solvents. Regarding ABTS radical scavenging activity, it was generally higher in the 50% ethanol extract than in the water extract and 25% ethanol extract. In particular, verbascoside content was increased when the extract was prepared by co-treatment with enzymes and 50% ethanol.

백합은 항산화, 항균효능 및 만성폐쇄성폐질환에도 효능이 있고, 비수리는 항균, 항산화, 항노화, 피부 미백, 피부 광노화 개선 효과 등의 다양한 약리적 효능이 있다고 보고되고 있다. 본 연구에서는 백합 및 비수리를 열수와 20- 80% 주정으로 추출한 추출물을 대상으로 총 폴리페놀, 총 플라보노이드, 항산화 소거능을 조사하여 백합 추출물과 비수리 추출물의 혼합 비율을 선정하였으며, 혼합한 추출물을 이용하여 음료를 제조한 후 10, 25, 35oC에서 6개월 동안 저장하면서 조사포닌 및 총 플라보노이드 함량 변화 및 이화학적 특성을 조사하였다. 백합·비수리를 함유하는 음료를 각 온도별로 6개월 동안 저장한 후에 pH는 약간 감소하였으며, 산도는 약간 증가하였다. 저장 기간 중 당도와 고형분 함량은 크게 변화하지 않았다. DPPH 라디칼 소거능은 2개월 동안 저장하는 동안에는 초기의 활성과 유의적인 차이를 보이지 않았으나, 온도에 따라 4개월 후와 6개월 후에는 다소 감소하였다. 6개월 동안 저장하는 동안에 명도(L값)와 적색도(a값)는 큰 변화가 없었으나, 황색도(b값) 35oC에서 6개월 저장한 후에 약간 감소하였다. 조사포닌 함량은 저장 2개월까지는 큰 함량의 변화를 나타내지 않았으나, 저장 4개월과 6개월 후에는 감소하는 것으로 나타났다. 총 플라보노이드 함량은 저장 1개월이 지났을 때 저장온도에 상관없이 약 1/2로 감소하였으며, 그 후 6개월까지 일정하게 유지되었다. 백합구근 추출물과 비수리 추출물을 함유한 음료는 6개월 동안 저장하는 동안에 일반세균과 대장균군은 검출되지 않았다.

인삼열매는 진세노사이드 함량이 인삼뿌리와 다르게 나타나며, 항 고혈당효과, 항암활성 등의 다양한 약리적 효능이 있다고 보고되고 있다. 본 연구에서는 인삼열매를 수확하여 Rb1 및 Rg1 등의 진세노사이드 함량이 풍부한 4회 증포 인삼열매와 Rg3를 포함한 총 진세노사이드 함량이 풍부한 7회 증포 인삼열매를 혼합하여 열수추출물과 에탄올 추출물을 얻었고, 이를 L. plantarum으로 발효시킨 추출물을 이용하여 액상 스틱을 제조한 후 10, 25, 35oC 에서 4개월 동안 저장하면서 진세노사이드 함량 변화 및 이화학적 특성을 조사하였다. 인삼열매 추출물을 함유하는 액상스틱을 35oC에서 4개월 동안 저장한 후에 pH는 4.81에서 3.81로 저하되었으나, 산도와 고형분 함량은 변화하지 않았다. DPPH 소거능은 10oC와 25oC에서 4개월 동안 저장했을 때 큰 변화를 나타내지 않았으나 35oC에서 4개월 저장했을 때 크게 감소하였다. L값(명도)와 b값(황색도)는 저장기간 동안 감소하였으나, a값(적색도)는 변화 하지 않았다. Rg1, Rb1, F2, Rg3(S), Rg3(R), Rg5 등 6종류의 총 진세노사이드 함량은 10, 25, 35oC에서 4개월 동안 저장하는 동안에 큰 변화가 없었으며, 일반세균과 대장균군도 검출되지 않았다.

The purpose of this study was to survey the perception and preference for Korean food among Chinese students residing in Korea (Chinese foreign students, N=69) and China (Chinese-locals, N=98). A total of 76.8% of Chinese foreign students and 70.4% of Chinese-locals had ever eaten Korean food in China before visiting Korea, and motivation to try Korean food at first was ‘easy access to Korean food restaurants’ (Chinese foreign students 38.6%, Chinese-locals 44.9%). The most important factors in selecting Korean food were ‘taste’ and ‘price’ (Chinese foreign students 72.7% and 18.2%, Chineselocals 59.1% and 22.7%, respectively), and needed improvements for Korean food were ‘spicy and salty taste’ and ‘nutritional aspect’ (Chinese foreign students 54.5% and 25.8%, Chinese-locals 33.3% and 36.4%, p<0.05). The scores for perception of Korean food were significantly lower in Chinese-locals (2.99) than in Chinese foreign students (3.31)(p<0.001). Chinese foreign students preferred Bulgogi (20.5%), Neobiani (20.1%), and Galbijjim (17.9%), whereas Chinese-locals preferred Bulgogi (16.1%), Gimbap (16.1%), and Samgyetang (15.2%) (p<0.001). The most preferred condiment was ‘Garlic’ (18.0%) in Chinese foreign students, and ‘Red pepper powder’ (16.4%) in Chinese-locals. The results of the study can be used as a foundation to prepare a globalization strategy for Korean Food.

The Xe plasma flat lamp, considered to be a new eco-friendly LCD backlight, requires a further improvement of its luminance and luminous efficiency. To improve the performance of this type of lamp, it is necessary to understand the effects of the discharge variables on the luminous characteristics of the lamp. In this study, the luminous characteristics of a coplanartype Xe plasma flat lamp with a teeth-type electrode pattern were analyzed while varying the gas composition, gas pressure and input voltage. The effects of the phosphor layer on the discharge and the luminous characteristics of the lamp were also studied. The luminous efficiency of the coplanar-type Xe plasma flat lamp improved as the Xe input ratio and gas pressure increased. Higher luminous efficiency was also obtained when helium (He) was used as a buffer gas and when a phosphor layer was fabricated on the electrode region. In contrast, the luminous efficiency was reduced with increasing the input voltage. It was found that the infrared emissions from the lamp were affected by the Xe excitation rate in the plasma, the Xe gas density, the collisional quenching of excited Xe species by gas molecules, and the recombination rate between the Xe ions and electrons.

The microstructure and Cu diffusion barrier property of Ta-Si-N films for various Si and N compositions were studied. Ta-Si-N films of a wide range of compositions (Si: 0~30 at.%, N: 0~55 at.%) were deposited by DC magnetron reactive sputtering of Ta and Si targets. Deposition rates of Ta and Si films as a function of DC target current density for various N2/(Ar+N2) flow rate ratios were investigated. The composition of Ta-Si-N films was examined by wavelength dispersive spectroscopy (WDS). The variation of the microstructure of Ta-Si-N films with Si and N composition was examined by X-ray diffraction (XRD). The degree of crystallinity of Ta-Si-N films decreased with increasing Si and N composition. The Cu diffusion barrier property of Ta-Si-N films with more than sixty compositions was investigated. The Cu(100 nm)/Ta-Si-N(30 nm)/Si structure was used to investigate the Cu diffusion barrier property of Ta-Si-N films. The microstructure of all Cu/Ta-Si-N/Si structures after heat treatment for 1 hour at various temperatures was examined by XRD. A contour map that shows the diffusion barrier failure temperature for Cu as a function of Si and N composition was completed. At Si compositions ranging from 0 to 15 at.%, the Cu diffusion barrier property was best when the composition ratio of Ta + Si and N was almost identical.

Multi-source evaporation is one of the methods to improve the thickness uniformity of thin films deposited by evaporation. In this study, a simulator for the relative thickness profile of a thin film deposited by a multi-source evaporation system was developed. Using this simulator, the relative thickness profiles of the evaporated thin films were simulated under various conditions, such as the number and arrangements of sources and source-to-substrate distance. The optimum conditions, in which the thickness uniformity is minimized, and the corresponding efficiency, were obtained. The substrate was a 5th generation substrate (dimensions of 1300 mm × 1100 mm). The number of sources and source-to-substrate distance were varied from 1 to 6 and 0 to the length of the major axis of the substrate (1300 mm), respectively. When the source plane, the area on which sources can be located, is limited to the substrate dimension, the minimum thickness uniformity, obtained when the number of sources is 6, was 3.3%; the corresponding efficiency was 16.6%. When the dimension of the source plane is enlarged two times, the thickness uniformity is remarkably improved while the efficiency is decreased. The minimum thickness uniformity, obtained when the number of sources is 6, was 0.5%; the corresponding efficiency was decreased to 9.1%. The expansion of the source plane brings about not only the improvement of the thickness uniformity, but also a decrement of the efficiency and an enlargement of equipment.

전자싸이클로트론공명-플라즈마 화학기상증착법으로 PbTiO3박막을 증착하였다. RuO2 기판과 Pt 기판 위에 금속유기화합물 원료기체 유량 및 증착온도에 따라서 PbTiO3박막의 증착특성을 연구하였다. RuO2 기판 위에서 Pt 기판에 비하여 Pb-oxide 분자의 잔류시간이 상대적으로 크고, 페로브스카이트 핵생성 밀도는 상대적으로 작으며, 단일한 페로브스카이트 상의 PbTiO3 박막을 얻을 수 있는 공정범위가 Pt 기판보다 좁았다. PbTiO3 박막 증착 전 Ti-oxide 씨앗층을 도입함으로써 RuO2 기판에서도 페로브스카이트 핵생성 밀도를 증가시켜 단일한 페로브스카이트 박막을 얻을 수 있는 공정범위가 확장되었다. PbTiO3에서 Ti 성분을 Zr으로 일부 대체시킨 Pb(Zr,Ti)O3 (PZT) 박막의 경우에도 Ti-oxide 씨앗층을 도입함으로써 넓은 공정범위에서 단일한 페로브스카이트 PZT 박막을 RuO2기판 위에서도 제조할 수 있었다.

Pt 상부 전극 증착온도가 Pb(Zr,Ti)O3(PZT) 박막의 전기적 특성에 미치는 영향에 대하여 연구하였다. Pt 상부 전극을 200˚C이상의 고온에서 증착하는 경우, Pt 전극의 하부에 위치한 PZT 박막은 강유전 특성이 심하게 저하되었으나, Pt 전극이 증착되지 않았던 부분은 강유전 특성이 저하되지 않았다. 이와 같은 현상이 발생된 것은 진공 chamber 내의 수증기가 Pt 상부전극의 촉매 작용에 의해 수소 원자로 분해되고, 이 분해된 수소 원자가 고온에서 Pt 하부의 PZT 박막 내로 확산해 들어가 PZT박막에 산소 공공을 만들어 내기 때문이다. Pt의 촉매 작용이 없이는 수증기의 수소 원자로의 분해가 어려우므로 Pt 전극이 덮여져 있지 않는 PZT 박막은 강유전 특성이 저하되지 않는다. 이러한 강유전 특성의 저하는 산소 분위기의 RTA(rapid thermal annealing)처리에 의해 회복이 되었다. 한편, 누설전류 특성은 Pt 상부 전극의 증착온도가 증가함에 따라 향상되는 특성을 보였다.