Cu-Ti thin films were fabricated using a combinatorial sputtering system to realize highly sensitive surface acoustic wave (SAW) devices. The Cu-Ti sample library was grown with various chemical compositions and electrical resistivity, providing important information for selecting the most suitable materials for SAW devices. Considering that acoustic waves generated from piezoelectric materials are significantly affected by the resistivity and density of interdigital transducer (IDT) electrodes, three types of Cu-Ti thin films with different Cu contents were fabricated. The thickness of the Cu-Ti thin films used in the SAW-IDT electrode was fixed at 150 nm. As the Cu content of the Cu-Ti films was increased from 31.2 to 71.3 at%, the resistivity decreased from 10.5 to 5.8 × 10-5 ohm-cm, and the density increased from 5.5 to 7.3 g/cm3, respectively. A SAW device composed of Cu-Ti IDT electrodes resonated at exactly 143 MHz without frequency shifts, but the full width at half maximum (FWHM) values of the resonant frequency gradually increased as the Cu content increased. This means that although the increase in Cu content in the Cu-Ti thin film helps to improve the electrical properties of the IDT electrode, the increased density of the IDT electrode deteriorates the acoustic performance of SAW devices.

Recently two seismic cloaking methods of earthquake engineering have been suggested. One is the seismic wave deflection method that makes the seismic wave bend away and the other is the shadow zone method that makes an area that seismic waves cannot pass through. It is called as seismic cloaking. The fundamental principles of the seismic cloaking by variable refractive index were explained. A two-dimensional cylindrical model which was composed of 40 layers of different density and modulus was tested by numerical simulation. The center region of the model to be protected is called ‘cloaked area’ and the outer region of it to deflect the incoming wave is called ‘cloaking area’ or ‘cloak area.’ As the incoming surface wave is approaching to the cloaking area, the refractive index is decreasing and, therefore, the velocity and impedance are increasing. Then, the wave bends away the cloaked area instead of passing it. Three cases are tested depending on the comparison between the seismic wavelength and the diameter of the cloaked region. The advantage and disadvantage of the method were compared with conventional earthquake engineering method. Some practical requirements for realization in fields were discussed.

쐐기형 전극 사이에 열처리전 비정질 (Fe1-x Cox )89 Zr 11 (x=0~1.0) 자성막이 증착된 MSAW 소자를 구성하고 외부 인가자기장에 의한 MSAW 속도변화율을 조사하였다. 그 결과 MSAW 속도변화율은 직류 인가자기장, 구동주파수, 자성막의 두께 및 조성에 민감하게 의존하였으며, 특히 구동주파수 및 자성막의 두께가 증가할수록 증가함을 확인하였다. 열처리전 시편에서 나타난 최대 속도변화율은 x=0.8에서 얻어진 0.062%였다.

The changes in quality properties and nutritional components for two mugworts, namely, Artemisia capillaris Thumberg Artemisiae asiaticae Nakai fermented by Bacillus strains were characterized followed by rapid pattern analysis of volatile flavor compounds through the SAW-based electronic nose sensor in the GC system. After fermentation, the pH has remarkably decreased from 6.0∼6.4 to 4.6∼5.1 and there has been a slight change in the total soluble solids. The L (lightness) and b (yellowness) values in the Hunter's color system significantly decreased, whilst the a (redness) value increased via fermentation. The HPLC analysis demonstrated that the total amino acids increased in quantity and the essential amino acids were higher in the A. asiaticae Nakai than in the A. capillaris Thumberg, specially with high contents of glutamic and aspartic acid. After fermentation, the monounsaturated fatty acid increased in the A. asiaticae Nakai and the polyunsaturated fatty acids increased in the A. capillaris Thumberg. While the total polyphenol contents have not been affected by fermentation, the total sugar contents have dramatically decreased. Scopoletin, which is one of the most important index components in mugworts, was highly abundant in the A. capillaris Thumberg; however, it was not detected in the A. asiaticae Nakai. Small pieces of plant tissue in the surface microstructure were found in the fermented mugworts through the use of the scanning electron microscope (SEM). Volatile flavor compounds via electronic nose showed that the intensity of several peaks has increased and additional seven flavor peaks have been produced after fermentation. The VaporPrintTM images demonstrated a notable difference in flavors between the A. asiaticae Nakai and A. capillaris Thumberg, and the fermentation enabled the mugworts to produce subtle differences in flavor.