Simultaneous fabrication of line and dot dual nanopatterns using miktoarm block copolymer with photocleavable linker.

Block copolymers with various nanodomains, such as spheres, cylinders, and lamellae, have received attention for their applicability to nanolithography. However, those microdomains are determined by the volume fraction of one block. Meanwhile, nanopatterns with multiple shapes are required for the next-generation nanolithography.

Reduction of Line Edge Roughness of Polystyrene-block-Poly(methyl methacrylate) Copolymer Nanopatterns By Introducing Hydrogen Bonding at the Junction Point of Two Block Chains.

To apply well-defined block copolymer nanopatterns to next-generation lithography or high-density storage devices, small line edge roughness (LER) of nanopatterns should be realized. Although polystyrene-block-poly(methyl methacrylate) copolymer (PS-b-PMMA) has been widely used to fabricate nanopatterns because of easy perpendicular orientation of the block copolymer nanodomains and effective removal of PMMA block by dry etching, the fabricated nanopatterns show poorer line edge roughness (LER) due to relatively small Flory-Huggins interaction parameter (χ) between PS and PMMA chains. Here, we synthesized PS-b-PMMA with urea (U) and N-(4-aminomethyl-benzyl)-4-hydroxymethyl-benzamide (BA) moieties at junction of PS and PMMA chains (PS-U-BA-PMMA) to improve the LER.

Characterization and discrimination of premium-quality, waxy, and black-pigmented rice based on odor-active compounds.

Background: Odor-active compounds have been studied in cooked aromatic rice, but not in specialty rice types that have distinctly different flavors. We analyzed the odor-active compounds emanating from three different types of specialty rice (premium-quality, waxy and black-pigmented) and identified the differences in odor-active compounds among them.

Results: Twenty-one, 21 and 23 odorants were detected using GC-O for cooked samples of premium-quality, waxy and black-pigmented rice cultivars, respectively.

Comparison of odor-active compounds from six distinctly different rice flavor types.

Using a dynamic headspace system with Tenax trap, GC-MS, GC-olfactometry (GC-O), and multivariate analysis, the aroma chemistry of six distinctly different rice flavor types (basmati, jasmine, two Korean japonica cultivars, black rice, and a nonaromatic rice) was analyzed. A total of 36 odorants from cooked samples were characterized by trained assessors. Twenty-five odorants had an intermediate or greater intensity (odor intensity >or= 3) and were considered to be major odor-active compounds.

Characterization of volatile aroma compounds in cooked black rice.

Black rice ( Oryza sativa L.), an aromatic specialty rice popular in Asia, has a unique flavor, the volatile chemistry of which has not been reported. The objectives of this research were to study volatile profiles of cooked black rice and to characterize the odor-active compounds.

Mapping of quantitative trait loci for salt tolerance at the seedling stage in rice.

Salt tolerance was evaluated at the young seedling stage of rice (Oryza sativa L.) using recombinant inbred lines (MG RILs) from a cross between Milyang 23 (japonica/indica) and Gihobyeo (japonica). 22 of 164 MG RILs were classified as tolerant with visual scores of 3.

Salinity tolerance of japonica and indica rice (Oryza sativa L.) at the seedling stage.

In order to identify the degree of salinity tolerance of the indica and japonica rice groups, 10 varieties were tested under saline and non-saline conditions. Twelve-day-old seedlings were grown in normal culture solution, then initially salinized at an electrical conductivity (EC) of 6 dS/m for 4 days, and finally salinized at an EC of 12 dS/m for the next 14 days. The growth parameters, and Na and K absorption in the shoot were measured to characterize the tolerance level of the two rice groups.

Laparoscopic nephrectomy for tuberculous nonfunctioning kidney: comparison with laparoscopic simple nephrectomy for other diseases.

Objectives: To summarize the results of our 31 consecutive laparoscopic nephrectomies for renal tuberculosis and compare them with 45 laparoscopic nephrectomies performed for other benign etiologies. We previously reported our initial successful experiences in expanding the role of laparoscopic surgery with the introduction of laparoscopic nephrectomy for renal tuberculosis.

Methods: Thirty-one laparoscopic nephrectomies for renal tuberculosis were performed between June 1996 and December 2001.