摘要:
The invention relates to a fabrication method of Ge—Mn magnetic semiconductor with a high Curie temperature. To date, most of researches in magnetic semiconductor are constrained to the magnetic semiconductors from group II-VI and group III-V.However, a new range of semiconductors from group IV has been recently added. Especially, Ge based semiconductors are attracting a significant attention. These magnetic semiconductors have very low Curie temperatures whose maximum is around 116 K. The low Curie temperature is a major stumbling block for commercial development. The exact reason for the low Curie temperature is not known, however, this is probably due to the low content of Mn.In order to resolve this problem, the present invention utilizes the thermal evaporation method to fabricate amorphous Ge—Mn alloys. As a result, a large amount of Mn is made solid soluble in Ge without any precipitation. Also, a relatively high Curie temperature of 250 K is obtained. This method is expected to be used as the essential element in the development of spin electronic devices
摘要:
The present invention relates to a fibrous starch with enhanced emulsifying capacity and emulsifying stability, and low-fat mayonnaise and margarine compositions using the same. More specifically, disclosed are fibrous starch which has an increased starch particle size and exhibits improved emulsifying capacity and emulsion stability, prepared by heat-treating starch at a temperature lower than a gelatinization temperature, phosphorylating the starch and further heat-treating the starch sample at a high temperature, and low-fat mayonnaise and margarine compositions in which the content of cooking oil is reduced by 50% or more by adding the fibrous starch with enhanced emulsifying capacity thereto.
摘要:
A method of operating a data storage device can be provided by receiving first power and second power at a data storage device, that includes a semiconductor memory, upon powering on of the data storage device or hot-plugging of the data storage device. The first power can be applied to the data storage device and the second power can be applied after a delay to an auxiliary power supply included in the data storage device based on when an inrush current, generated from applying the first power, occurred. Related devices are also disclosed.
摘要:
The present invention relates to a fibrous starch with enhanced emulsifying capacity and emulsifying stability, and low-fat mayonnaise and margarine compositions using the same. More specifically, disclosed are fibrous starch which has an increased starch particle size and exhibits improved emulsifying capacity and emulsion stability, prepared by heat-treating starch at a temperature lower than a gelatinization temperature, phosphorylating the starch and further heat-treating the starch sample at a high temperature, and low-fat mayonnaise and margarine compositions in which the content of cooking oil is reduced by 50% or more by adding the fibrous starch with enhanced emulsifying capacity thereto.
摘要:
A method of booting an operating system can be provided by determining file information that is associated with files accessed during booting of an operating system by a processor. Files associated with the file information can be written into a non-volatile memory. The files can be transferred from the non-volatile memory to a volatile memory during a power on self-test of the processor.
摘要:
A method of operating a data storage device can be provided by receiving first power and second power at a data storage device, that includes a semiconductor memory, upon powering on of the data storage device or hot-plugging of the data storage device. The first power can be applied to the data storage device and the second power can be applied after a delay to an auxiliary power supply included in the data storage device based on when an inrush current, generated from applying the first power, occurred. Related devices are also disclosed.
摘要:
The present invention relates to a method for preparing enzymatically highly branched-amylose and amylopectin cluster. Alpha-glucanotransferase or branching enzyme hydrolyzes the linkage of the segment between amylopectin clusters in starch, producing amylopectin cluster, and simultaneously branching enzyme attaches the branched side-chain to amylose, producing branched amylose, and subsequently treating the amylopectin cluster or branched amylose with maltogenic amylase for cleaving long side chain into short side chain and for transferring glucose to the side chain, generating highly branched amylopectin cluster, highly branched amylose or branched oligosaccharide from starch effectively.