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Sungju Choi,Juntae Jang,Hara Kang,Ju Heyuck Baeck,Jong Uk Bae,Kwon-Shik Park,Soo Young Yoon,In Byeong Kang,Dong Myong Kim,Sung-Jin Choi,Yong-Sung Kim,Oh, Saeroonter,Dae Hwan Kim IEEE 2017 IEEE electron device letters Vol.38 No.5
<P>We propose an experimental method to decompose the positive gate-bias stress (PBS)induced threshold voltage shift (AVth) of amorphous InGaZnO (a-IGZO) thin-film transistors (TFTs) into the contributions of distinct degradation mechanisms. Topgate self-aligned coplanar structure TFTs are used for this letter. Stress-time-divided measurements, which combine the subgap density-of-states (DOS) extraction and the analysis on recovery characteristics, are performed to separate the AVth components. Change in excess oxygen (Oex)-related DOS is clearly observed, and AVth by PBS is quantitatively decomposed into the contributions of the active Oex, and the deep and shallow gate insulator traps. The quantitative decomposition of PBS-induced AVth provides physical insight and key guidelines for PBS stability optimization of a-IGZO TFTs.</P>
Kim, Dae Hwan,Choi, Sungju,Jang, Juntae,Kang, Hara,Kim, Dong Myong,Choi, Sung-Jin,Kim, Yong-Sung,Oh, Saeroonter,Baeck, Ju Heyuck,Bae, Jong Uk,Park, Kwon-Shik,Yoon, Soo Young,Kang, In Byeong SOCIETY FOR INFORMATION DISPLAY 2017 Journal of the Society for Information Display Vol. No.
<P>Proposed decomposition is validated by reproducing the PBTS time-evolution of I-V characteristics through the technology computer-aided design simulation into which the extracted DOS and charge trapping are incorporated. It is also found that the quantitative decomposition of PBTS-induce Delta V-T accompanied with the multiple stretched-exponential models enables an effective assessment of the complex degradation nature of multiple PBTS physical processes occurring simultaneously. Our results can be easily applied universally to any device with any stress conditions, along with guidelines for process optimization efforts toward ultimate PBTS stability.</P>
Enzymatic hydrolyzation of Cordyceps militaris mushroom extracts and its effect on spent hen chicken
Barido Farouq Heidar,Puruhita,Hertanto Bayu Setya,Cahyadi Muhammad,Kartikasari Lilik Retna,Sujiwo Joko,Kim Juntae,김학연,Jang Aera,이성기 아세아·태평양축산학회 2024 Animal Bioscience Vol.37 No.7
Objective: This study was aimed to investigate the effect of fresh and dried hydrolyzed <i>Cordyceps militaris</i> (CM) mushroom with proteolytic enzymes; bromelain (CMB), flavorzyme (CMF), and mixture of bromelain: flavorzyme (CMBF) on quality properties of spent hen chicken.Methods: Mushroom extract (CME) were combined with three proteolytic enzyme mixtures that had different peptidase activities; stem bromelain (CMB), flavorzyme (CMF), and mixture of stem bromelain:flavorzyme (CMBF) at (1:1). The effect of these hydrolysates was investigated on spent hen breast meat via dipping marination.Results: Hydrolyzation positively alters functional properties of CM protease. in which bromelain hydrolyzed group (CMB) displayed the highest proteolytic activity at 4.57 unit/mL. The antioxidant activity had a significant increment from 5.32% in CME to 61.79% in CMB. A significantly higher emulsion stability index and emulsification activity index compared to CME were another result from hydrolyzation (p<0.05). Texture properties along with the shear force value and myofibrillar fragmentation index were notably improved under CMB and CMBF in fresh condition. Marination with CM mushroom protease that was previously hydrolyzed with enzymes was proven to also increase the nucleotide compounds, indicated by higher adenosine 5’-monophosphate (AMP) and inosine 5’-monophosphate (IMP) in hydrolysate groups (p<0.05). The concentration of both total and insoluble collagen remained unchanged, meaning less effect from CM protease.Conclusion: This study suggested the hydrolyzation of CM protease with bromelain or a mixture of bromelain:flavourzyme to significantly improve functional properties of protease and escalate the taste-related nucleotide compounds and texture profiles from spent hen breast meat. Objective: This study was aimed to investigate the effect of fresh and dried hydrolyzed Cordyceps militaris (CM) mushroom with proteolytic enzymes; bromelain (CMB), flavorzyme (CMF), and mixture of bromelain: flavorzyme (CMBF) on quality properties of spent hen chicken. Methods: Mushroom extract (CME) were combined with three proteolytic enzyme mixtures that had different peptidase activities; stem bromelain (CMB), flavorzyme (CMF), and mixture of stem bromelain:flavorzyme (CMBF) at (1:1). The effect of these hydrolysates was investigated on spent hen breast meat via dipping marination. Results: Hydrolyzation positively alters functional properties of CM protease. in which bromelain hydrolyzed group (CMB) displayed the highest proteolytic activity at 4.57 unit/mL. The antioxidant activity had a significant increment from 5.32% in CME to 61.79% in CMB. A significantly higher emulsion stability index and emulsification activity index compared to CME were another result from hydrolyzation (p<0.05). Texture properties along with the shear force value and myofibrillar fragmentation index were notably improved under CMB and CMBF in fresh condition. Marination with CM mushroom protease that was previously hydrolyzed with enzymes was proven to also increase the nucleotide compounds, indicated by higher adenosine 5’-monophosphate (AMP) and inosine 5’-monophosphate (IMP) in hydrolysate groups (p<0.05). The concentration of both total and insoluble collagen remained unchanged, meaning less effect from CM protease. Conclusion: This study suggested the hydrolyzation of CM protease with bromelain or a mixture of bromelain:flavourzyme to significantly improve functional properties of protease and escalate the taste-related nucleotide compounds and texture profiles from spent hen breast meat.