The common squid (Todarodes pacificus) is one of the most widely consumed food ingredients in East Asian countries, especially Korea and Japan. It is generally marketed raw, which leads to inconvenient preparation, less commercial value, and short shelf life. Therefore, in order to handle these problems, superheated steam roasting (260°C heater, 240°C steam for 4 min) in combination with smoking treatment (15 min) using sawdust from the oak tree was used to process squid before mixing with vegetables and special sauce to make a ready-to-eat squid dish in an effective packaging. The processed squid product showed favorable sensory characteristics (appearance, odor, color, flavor, and texture) and physicochemical properties including maintained pH level (pH > 6.4), low microbial activity (4.74 ± 4.27 log CFU/g), low VBN level (18.27 ± 0.52 mg%), and good texture profile during storage for 10 days at 10°C. Results were significant at the significance level of p<0.05. Findings of this study suggest that the superheated steam-roasting treatment was the best method to maintain nutritional value of the common squid. It also showed favorable sensory and physicochemical properties, while smoking treatment prolonged the shelf life through enhancing antioxidant and antimicrobial activities and enriched flavor of the squid product.

The adductor muscle of the pen shell Atrina pectinata (AMPS) is a popular protein‐enriched food item in Asian Pacific countries, and has only been marketed in the frozen condition, as a result browning and decreased sensory attributes occur. To overcome these problems, superheated steam roasting (at 270°C for 4 min) combined with the hot smoke (10 min) using a selective Oak sawdust was employed to develop a new AMPS product yielding high physicochemical properties during storage periods (0–13 days) especially at 10°C. The processed AMPS showed high sensory preferences because of good odor, color, and textural properties. It also significantly inhibited bacterial growth, volatile basic nitrogen, thiobarbituric acid‐reactive species, and pH changes, and eventually possessed higher nutritional composition with low trimethylamine N‐oxide level. Results indicate that saturated steam allows AMPS at good physicochemical conditions, whereas hot smoke‐derived aroma compounds prolong its shelf life through antioxidant and antimicrobial activities.

In this paper, we demonstrate the seeded growth of graphene under a plasma chemical vapor deposition condition. First, we fabricate graphene nanopowders (~5 nm) by ball-milling commercial multi-wall carbon nanotubes. The graphene nanoparticles were subsequently subject to a direct current plasma generated in a 100 Torr 10%CH4 - 90%H2 gas mixture. The plasma growth enlarged, over one hour, the nuclei to graphene sheets larger than one hundred nm2 in area. Characterization by electron and X-ray diffraction, high-resolution transmission electron microscopy images provide evidence for the presence of monolayer graphene sheets.

Over the history of carbon, it is generally acknowledged that Bernal AB stacking of the sp2 carbon layers is the unique crystalline form of graphite. The universal graphite structure is synthesized at 2,600~3,000 °C and exhibits a micro-polycrystalline feature. In this paper, we provide evidence for a metastable form of graphite with an AA’ structure. The non-Bernal AA’ allotrope of graphite is synthesized by the thermal- and plasma-treatment of graphene nanopowders at ~1,500 °C. The formation of AA’ bilayer graphene nuclei facilitates the preferred texture growth and results in single-crystal AA’ graphite in the form of nanoribbons (1D) or microplates (2D) of a few nm in thickness. Kinetically controlled AA’ graphite exhibits unique nano- and single-crystalline feature and shows quasi-linear behavior near the K-point of the electronic band structure resulting in anomalous optical and acoustic phonon behavior.

The quantum dot (QD) light emitting diode has emerged as one of the candidates for the next generation display technology with advantages such as tunable wavelength of emitted light and narrow bandwidth. For QD pixel patterning, inkjet-printing is superior to other methods in terms of material loss and process time. However, inkjet-printing has difficulty in controlling the uniformity of the QD layer. This is a serious issue considering that proper thickness and uniformity of the QD layer are important factors for high efficiency in displays. The main reason behind this problem is known to be the coffee ring effect (CRE), in which differential evaporation across a sessile droplet leads to an edge-ward flow of the fluid inside and causes suspending QDs to be concentrated at the perimeter of the droplet. Here, the possibility of improvement in layer uniformity by the reduction of the CRE is demonstrated. Mathematical simulation of the evaporation process of the QD colloidal solution droplet is conducted by solving partial differential equations (PDEs) numerically. The Navier-Stokes equation, continuity condition, and mathematical expressions of physical parameters including the evaporative flux are used for setting up the PDEs, which are then solved with the finite difference method. A filter is included in the process to suppress unwanted instability. Using this simulation, the whole evaporation process is analyzed by observing time evolution of parameters. As a result, various conditions for reducing the CRE are found: sufficient initial concentration, proper solvent type, small contact angle, and fast evaporation rate. The outcome appears to agree with experimental data.

The hagfish (Myxine glutinosa), an eel‐shaped demersal fish, is a potential protein source with a distinctive flavor. Additionally, the consumption of hagfish is believed to exert aphrodisiac activity. This study attempted to evaluate the effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish under optimal conditions. There was a significant increase in the sensory attributes such as color, taste, aroma, and texture of processed hagfish (p < .05). Cooking the hagfish with this combination resulted in acceptable physicochemical and microbial properties. Additionally, the processed hagfish exhibited good nutritional value with high contents of protein (10.8 g), fat (5.4 g), carbohydrate (12.1 g), and calorie (140.2 kcal/100 g). The processed product can maintain its quality for 22 days at 10°C. These results indicated that the ready‐to‐eat hagfish can be an alternative for healthy consumption of processed food and for the diversification of processed marine products. Practical applications Conventional foods are increasingly popular as they are ready‐to‐eat and simple to cook. The quality and nutritional value of these foods are important for the production process. Our study revealed that steaming in superheated steam roaster (SS) and hot smoking (HS) treatment combination improved the quality characteristics of hagfish meat, a popular fish in Korea. We optimized the temperature and duration of steaming and smoking for cooking hagfish. The processed hagfish exhibited acceptable sensory properties and marketable physicochemical and microbial properties. Our investigation resulted in a shelf‐life improvement of the new ready‐to‐eat seafood product. The results of this study revealed that treating the hagfish with the combination of SS and HS can preserve its quality for 22 days when stored at 10°C. Hence, this study establishes the procedures for preparing this product, which can be readily marketed.

Raman spectra of single-wall carbon nanotubes (SWNTs) exhibit a unique radial breathing mode (RBM) band (∼100−300 cm −1 ) and a G − peak (∼1570 cm −1 ), along with a D band (∼1350 cm −1 ). We show that the typical Raman signals for SWNTs are the signature of their helical structure determined using density functional theory simulation and structural analysis for hydrogenated and dehydrogenated SWNT samples. We demonstrate that the G − mode at ∼1570 cm −1 is unique to opened tubular graphene structures of ∼2 nm diameter. We also demonstrate that the D mode of ∼1350 cm −1 is originated from edge defects of opened SWNTs, revealing strong eigenvectors, which is absent in concentric tubes. We also report a radial−tangential mode (RTM) for concentric and opened SWNTs, which appears following RBM. We also interpret the low-energy Raman signal, reported as an RBM band, to be convolution of "localized RBM" (∼170 cm −1 ) and RTM (∼190 cm −1 ) for helical SWNTs. We also show that the analysis of the Raman spectra of SWNTs is consistent with general understanding on Raman analysis of carbon materials.

Feline herpesvirus type 1 (FHV-1) causes respiratory and ocular disease in cats. Although isolates of FHV-1 circulating in cats have been reported worldwide, Korean FHV-1 isolates and their features have not been reported thus far. We aimed to investigate the biological and molecular characterization of two FHV-1 isolates based on the nucleotide sequence of thymidine kinase (TK) and glycoprotein B (gB) gene. In total, 48 samples from 12 cats were prepared for virus isolation. For the diagnosis, virus isolation, indirect fluorescence assay (IFA), electron microscopy (EM), and polymerase chain reaction (PCR) and for the molecular characterization, cloning and sequencing were used. Based on many methods such as virus isolation with specific cytopathic effects, IFA, EM, and PCR, two isolates were confirmed as FHV-1 and they showed the highest viral titer (10 8.3 to 10 8.5 TCID 50 /mL) in the Crandell-Rees Feline Kidney cells at 48 h after inoculation, but did not grow in MDCK and Vero cells. The nucleotide and amino acid sequences of the full TK and gB gene of FHV191071 and FHV191072 isolates were determined and compared with those of other herpesvirus strains. Two isolates possessed the same nucleotide sequences belonging to FHV-1 group and had the highest similarity (99.9%) with the KANS-02 strain, which was isolated from shelter in USA in 2016. Two isolates were confirmed as FHV-1 and they will be a useful basic resource for evaluating current FHV-1 vaccine and developing diagnostic tools.