Thermal treatment effect on the magnetoelectric properties of (Ni0.5Zn0.5)Fe2O4/Pt/Pb(Zr0.3Ti0.7)O3 heterostructured thin films

Magnetoelectric (ME) property modulation in heterostructured (Ni_0.5Zn_0.5)Fe₂O₄/Pt/Pb(Zr_0.3Ti_0.7)O₃ (NZFO/Pt/PZT) thin films on platinized Si substrate by thermal annealing condition variation was studied. In an attempt to prevent interfacial reaction between NZFO and PZT layers during high temperature annealing, thin Pt layer was deposited which can serve as inter-diffusion barrier as well as electrode. The ferroelectric, magnetic, and ME properties of the heterostructured film were noticeably modulated due to microstructural evolution and clamping relaxation developed during thermal annealing process. Room temperature ME voltage coefficient of the heterostructured thin films was enhanced with increasing annealing temperature and reached to 29 mV/cm·Oe when annealed at 650 °C.     

Microbial Diversity of Ground Beef Products in South Korean Retail Market Analyzed by PCR-DGGE and 454 Pyrosequencing

The purpose of this study was to assess the microbial community in ground beef purchased from local stores in the north central area of South Korea. A total of 31 ground beef samples showed 3.77 ± 5.16 × 10⁵ CFU/g on aerobic plate counts, and PCR-based denaturing gradient gel electrophoresis was performed to assess the microbial community, which revealed a diverse profile among the products. Four of these samples were selected for further analyses via 454 pyrosequencing. Pseudomonas was the most frequently identified genus in terms of relative abundance (4.54–73.8%), and other bacteria such as Lactobacillus, Acinetobacter, and Carnobacterium were also identified in the ground beef. The presence of bacteria can affect the spoilage of ground beef products depending on the microbial populations, and understanding these populations may help limit spoilage and/or foodborne illness. This study illustrates the microbial diversity occurring among Korean ground beef products, even within a local region, and provides a molecular approach for potential ground beef microbial quality assessment.     

Fabrication of Superjunction Trench Gate Power MOSFETs Using BSG‐Doped Deep Trench of p‐Pillar

In this paper, we propose a superjunction trench gate MOSFET (SJ TGMOSFET) fabricated through a simple p pillar forming process using deep trench and boron silicate glass doping process technology to reduce the process complexity. Throughout the various boron doping experiments, as well as the process simulations, we optimize the process conditions related with the p pillar depth, lateral boron doping concentration, and diffusion temperature. Compared with a conventional TGMOSFET, the potential of the SJ TGMOSFET is more uniformly distributed and widely spread in the bulk region of the n drift layer due to the trenched p‐pillar. The measured breakdown voltage of the SJ TGMOSFET is at least 28% more than that of a conventional device.     

Evaluation of pH‐treated fish sarcoplasmic proteins on rheological properties of fish myofibrillar protein mediated by microbial transglutaminase

Fish sarcoplasmic protein (SP) could be exploited in the water‐holding agent for fish protein gels, except that the gel strength is reduced. The adjustment of pH could modify protein interactions to overcome the inferior effect. Fish SP solutions were adjusted to pH 3 or 12, neutralised to pH 7 and lyophilised to be pH‐treated SPs. These SPs along with lyophilised untreated SP (Normal SP) were incorporated into fish myofibrillar protein (MP) with microbial transglutaminase (MTG). The denaturation temperature (T_d) of MP mixed with normal SP was 66 °C with the lowest shear stress value. The denaturation of MP mixed with pH‐treated SP reduced to be 57 °C, resulting in increased shear stress. The cooking loss of MP gel was reduced by adding pH‐treated SPs, while the breaking forces were similar to control. The result indicated that pH‐treated SPs could be used to reduce cooking loss of MTG‐mediated MP gels without affecting the gelling properties.     

A new derailment coefficient considering dynamic and geometrical effects of a single wheelset

A new derailment coefficient of a single wheelset was theoretically developed by considering the dynamic and geometric effects from lateral acceleration and gyro factors as well as mechanical factors like flange angle, frictional coefficient, wheel-unloading, wheel radius, track gauge and position of axle bearings. This new derailment coefficient (lateral force over vertical wheel load, P/Q) can predict the commencement of various derailments, such as wheel climbing and lifting types, roll-over types and their combined types. In addition, this derailment coefficient can analyze the various dynamic and geometrical effects of a wheelset, which are not considered in the conventional derailment coefficients of Nadal’s and Weinstock’s formulas. This derailment coefficient was verified by comparing its theoretical anticipations of several examples with numerical simulation results using a commercial dynamic S/W, RecurDyn.     

Study of impact energy propagation phenomenon and modal characteristics of an armored vehicle undergoing high velocity impact

A new manufacturing technology is being employed to build a new type of armored vehicle. While thick panels are welded together in the old manufacturing technology, relatively thin panels are welded to a frame structure in the new manufacturing technology. The structural integrity of the new type of armor vehicles can be maintained mainly by the frame structures while the panel thickness is reduced significantly to reduce the total vehicle weight. Since the dynamic characteristics of a frame-panel hybrid structure are different from those of the old type of structure which consists of only thick panels, they should be identified to achieve a good performance of the vehicle. For this purpose, a proper FE model of the hybrid type of structure needs to be developed. In the present study, FE models are proposed to represent the frame-panel hybrid type structure efficiently. The impact energy propagation, the transient response and the modal characteristics are investigated with the FE models. This paper was presented at the 4th Asian Conference on Multibody Dynamics(ACMD2008), Jeju, Korea, August 20–23, 2008. Hong-Hee Yoo received a B.S. and M.S. degree in Mechanical Engineering from Seoul National University in 1980 and 1982. He then went on to receive his Ph.D. degree from Michigan State University in 1989. Dr. Yoo is currently a Professor at the School of Mechanical Engineering at Hanyang University in Seoul, Korea. His research interests are in the area of Flexible body dynamics, vibration.     

Evaluation of various salt levels and different dairy proteins in combination with microbial transglutaminase on the quality characteristics of restructured pork ham

The objective of this study was to evaluate the quality characteristics of restructured pork hams (RH) manufactured with various salt levels (0.5%, 1.0%, and 1.5%) and different dairy proteins (sodium caseinate, SC and whey protein isolate, WPI; 1.0%) in combination with microbial transglutaminase (MTGase; 0.3%). Reduced‐salt (0.5% and 1.0%) RH resulted in reductions of moisture contents (%), textural springiness, cooking yield and most sensory preferences (P < 0.05). When dairy proteins in combination with MTGase were incorporated into the manufacture of RH, SC with MTGase was shown to reduce cooking loss (CL, %) and to increase the textural springiness and chewiness of RH, whereas WPI with MTGase increased textural springiness and chewiness, as well as the shear value of RH (P < 0.05). On the contrary, MTGase with dairy proteins improved the sensory preferences of reduced‐salt (1.0%) RH to give it similar sensory properties to those of the regular‐salt (1.5%) RH controls (CTL) (P > 0.05). The findings of this study demonstrated that the combination of 1.0% dairy proteins and 0.3% MTGase could affect improvements in the functional, textural and sensory properties of reduced‐salt (1.0%) RH.     

Effect of Sintering Temperature on Thermoelectric Properties of p‐Bi2Te3 Alloys Produced by Gas Atomization

In this research, p‐type Bi₂Te₃–75% Sb₂Te₃ thermoelectric alloy powders were produced by gas atomization and subsequently sintered by hot pressing at different temperatures. The grain growth of the hot‐pressed samples was observed with increasing sintering temperature from 380°C to 460°C. The compressive strength increased with increasing hot‐pressing temperature due to the high relative density of bulk samples obtained at high temperatures. The effect of sintering temperature on thermoelectric (TE) properties was studied. The maximum power factor 3.48 mW/mK² was obtained for the sample hot pressed at 420°C due to the resulting high electrical conductivity and enhanced Seebeck coefficient values.