Enhancement of Ferroelectric Properties of Pb(Zr,Ti)O3 Films Grown by Metal-Organic Chemical Vapor Deposition on Noble-Alloy Bottom Electrodes

Pb(Zr,Ti)O₃ (PZT) films grown on Ir electrodes by a metal-organic chemical vapor deposition (MOCVD) have suffered from high leakage and rough surface. We sputtered Pt and Ir simultaneously onto Ti/SiO₂/Si substrates and formed Ir-Pt alloy bottom electrodes with various compositions. With an optimal composition of Ir and Pt, PZT films grown by MOCVD on this substrate showed smoother surface and suppressed leakage via the bottom interface. At the specific composition of Ir and Pt, two different phases seemed to be acquired. They constituted the electrodes and affected the PZT grain nucleation independently so that the grains with different origins grew and restrained the vicinal grains, and finally soothed the faceted-grain-formation. No fatigue was observed even in PZT on Ir-Pt alloy with much Pt content.     

Isohalic sorption isotherms.

Isohalic sorption isotherms of cod ( Gadus morrhua ) are used, in conjunction with growth data for dun mould ( Wallemia sebi ), to predict the shelf life of dried salted fish in tropical climates. Measured shelf-lives of several fish species processed and stored by traditional methods are in agreement with the predictions.     

Isohalic sorption isotherms

The sorption behaviour of dried salted cod ( Gadus morrhua ) can be predicted from the physical properties of sodium chloride solutions and the sorption characteristics of fish muscle.     

STATISTICAL ASPECT OF THE CORRELATION BETWEEN OBJECTIVE AND SUBJECTIVE MEASUREMENTS OF MEAT TENDERNESS

ABSTRACT— The importance of obtaining a high degree of correlation between instrumental method and sensory evaluation is apparent when we are searching for a method to replace the conventional and expensive taste panel test. Unfortunately, discouraging results have been reported in regard to the degree of their correlation. Attempts have been made to clearly define what is actually being measured in both the objective and subjective methods. However, few reports have dealt with methods of data analysis. The purpose of our study was to present a method of analysis of data for removing sources of variation influencing objective and subjective measurements. Statistical models were developed for the Warner-Bratzler and taste panel methods of tenderness evaluation. It was found that by expressing the experimental data as a deviation from their contemporary mean, extraneous sources of variation were minimized, resulting in a substantial improvement in the degree of correlation as theoretically expected. A contemporary mean is defined as an average value derived from observations collected in the same substratum which is assumed to be homogeneous by virtue of proper experimental design.     

Sweet Potato Quality After Baking

Painter and Jewel sweet potatoes baked at oven temperatures of 150, 180, 200, and 230°C were judged for sensory qualities and were evaluated for resistance to pressure (softness) and content of sugars. Roots baked at 200 and 230°C were scored significantly higher for sweetness, mouthfeel, moistness, overall flavor, and over all quality; contained a greater percentage of reducing sugars; and were measured as softer than roots baked at 150 and 180°C. Painter roots were scored significantly higher for sweetness, mouthfeel, moistness, overall flavor, and overall quality than the Jewel variety. Positive correlations were observed between the concentration of reducing sugars, the resistance to pressure, and the sensory evaluation; and negative correlations were noted between the moisture content and the subjective measurements.