Tin oxide microsensor for LPG monitoring

A silicon-based SnO₂ gas sensor has been fabricated for monitoring liquified petroleum gas (LPG), commonly used as town gas. The gas sensor is made by silicon IC technology together with SnO_f2 thin-film processing. The whole chip with a size of 9 mm x 9 mm consists of nine sensors (three by three array). each sensor is supported by a thin membrane of SiO₂/Si₃N₄/SiO₂ layers that provides a low thermal mass and prevents heat conduction through the surrounding substrate material. Tin oxide thin film is prepared by thermal evaporation of metallic tin granules and subsequent thermal oxidation of the metallic film at 600 °C. To form the SnO₂(Pt) thin film, a layer of Pt with a thickness of several tens of angstroms is sputtered onto the tin oxide film and heat treated at 500 °C in air for several hours in order to stabilize its electrical response. The fabricated SnO₂(Pt) microsensors exhibit about 85 and 92% sensitivities to 5000 ppm C₃H₈ and 5000 ppm C₄H₁₀ (the main components of LPG) at 250 °C, respectively, and show a rapid response time of less than 5 s.     

Design of wave absorber for small conducting sphere

An electromagnetic wave absorber for a small sized conducting sphere is designed by applying the Newton-Raphson method to the eigenfunction series solution for a coated conducting sphere. The parameters for the perfect absorbing condition are the constitutive parameters and the thickness of coating for a given radius of conducting sphere. The wave absorber designed by this method exhibits a superior absorption performance to that designed using flat plate absorber theory     

A kinetic study on thermal chlorination of l-chloro-2,2,2-trifluoroethane

HCFC-133a (l-chloro-2,2,2-trifluoroethane) was thermally chlorinated in an integral reactor under atmospheric pressure in a temperature range between 573 and 723 K. From the analysis of the data it was confirmed that the reaction was a two-step series-parallel reaction and each step was a second-order reaction. The ratio of the second-step rate constant to the first-step rate constant did not change with temperature and its value was 1.13. The activation energy was 106 kJ/g-mol. These results indicate that the product distribution is the sole function of conversion of HCFC-133a.     

Correction

The online version of the original article can be found at     

Catalyst-free MOCVD growth of ZnO nanorods and their structural characterization

We have synthesized ZnO nanorods on ZnO-coated Si(100) substrates without a metal catalyst by a reaction of a diethylzinc (DEZn) and oxygen (O₂) mixture. By adjusting the argon (Ar)/O₂ gas flow ratio, we have obtained ZnO nanorods of various densities at a temperature of 450°C. The ZnO nanorods had an average diameter of 30–70 nm, and transmission electron microscopy (TEM) showed a single crystalline structure.     

Metabolite profiling of doenjang,fermented soybean paste,during fermentation

BACKGROUND: A fermented soybean paste known as doenjang is a traditional fermented food that is widely consumed in Korea. The quality of doenjang varies considerably by its basic ingredients, species of microflora, and fermentation process. The classification of predefined metabolites (e.g. amino acids, organic acids, sugars and sugar derivatives, and fatty acids) in doenjang samples according to fermentation was performed by using GC‐FID and GC‐MS data sets with the application of a multivariate statistical method. RESULTS: The predominantly produced amino acids included alanine, valine, leucine, isoleucine, proline, glutamine, phenylalanine and lysine, showing remarkable increases in amounts during the later stages of fermentation. Carbonic acid, citric acid, lactic acid and pyrogultamic acid were identified as the major organic acids. Significant amounts of erythrose, xylitol, inositol and mannitol were detected during fermentation. Regarding fatty acids, relatively higher amounts of palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid were found in the doenjang at each fermentation time point. Principal component analysis (PCA) successfully demonstrated changes in composition patterns as well as differences in non‐volatile metabolites according to fermentation period. CONCLUSION: A set of metabolites could be determined representing the quality of doenjang during fermentation, and which might also be correlated with taste ingredients, flavour, nutrition, and physiology activities that are claimed to be dependent on the quality control of commercial doenjang. Copyright © 2010 Society of Chemical Industry