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. Although various methods have been reported to achieve dual nanopatterns, all the methods need sophisticated processes using E-beam. Here, we synthesized a miktoarm block copolymer capable of cleavage of one block by ultraviolet. Original cylindrical nanodomains of synthesized block copolymer were successfully transformed to lamellar nanodomains due to the change of molecular architecture by ultraviolet. We fabricated dual nanopatterns consisting of dots and lines at desired regions on a single substrate. We also prepared dual nanopatterns utilizing another phase transformation from spheres to cylinders in a block copolymer with higher interaction parameter. Since our concept has versatility to any block copolymer, it could be employed as 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. The U-BA moieties serves as favorable interaction (hydrogen bonding) sites. The LER of PS line patterns obtained from PS-U-BA-PMMA was reduced ∼25% compared with that obtained from neat PS-b-PMMA without BA and U moieties. This is attributed to narrower interfacial width induced by hydrogen bonding between two blocks, which is confirmed by small-angle X-ray scattering. This result implies that the introduction of hydrogen bonding into block copolymer interfaces offers an opportunity to fabricate well-defined nanopatterns with improved LER by block copolymer self-assembly, which could be a promising alternative to next-generation extreme ultraviolet lithography.

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. Hexanal was the main odorant in premium-quality and waxy cultivars; however, waxy cultivars had 16 times higher hexanal odor activity values (OAVs) than premium-quality cultivars, indicating premium-quality rice had a less pronounced overall aroma. 2-Acetyl-1-pyrroline was the main contributor to overall aroma in black-pigmented rice, followed by guaiacol. The three types of specialty rice were clearly discriminated based on the OAVs of their odor-active compounds using multivariate analyses. Six odor-active compounds [2-acetyl-1-pyrroline, guaiacol, hexanal, (E)-2-nonenal, octanal and heptanal] contributed the most in discriminating the three types of specialty rice. Six very similar superior cultivars of premium rice could likewise be readily separated using aroma chemistry. CONCLUSION: The ability to discriminate the aroma among rice types using the OAVs of the principal odor-active compounds facilitates our understanding of the aroma chemistry of specialty rice.

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. Their odor thresholds in air were determined using GC-O. 2-Acetyl-1-pyrroline (2-AP) had the lowest odor threshold (0.02 ng/L) followed by 11 aldehydes (ranging from 0.09 to 3.1 ng/L), guaiacol (1.5 ng/L), and 1-octen-3-ol (2.7 ng/L). On the basis of odor thresholds and odor activity values (OAVs), the importance of each major odor-active compound was assessed. OAVs for 2-AP, hexanal, ( E)-2-nonenal, octanal, heptanal, and nonanal comprised >97% of the relative proportion of OAVs from each rice flavor type, even though the relative proportion varied among samples. Thirteen odor-active compounds [2-AP, hexanal, ( E)-2-nonenal, octanal, heptanal, nonanal, 1-octen-3-ol, ( E)-2-octenal, ( E, E)-2,4-nonadienal, 2-heptanone, ( E, E)-2,4-decadienal, decanal, and guaiacol] among the six flavor types were the primary compounds explaining the differences in aroma. Multivariate analysis demonstrated that the individual rice flavor types could be separated and characterized using these compounds, which may be of potential use in rice-breeding programs focusing on flavor.

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. Thirty-five volatile compounds were identified by gas chromatography-mass spectrometry using a dynamic headspace system with Tenax trapping. Aldehydes and aromatics were quantitatively in the greatest abundance, accounting for 80.1% of total relative concentration of volatiles. The concentration of 2-acetyl-1-pyrroline (2-AP) was high, exceeded only by hexanal, nonanal, and 2-pentylfuran. A total of 25 odor-active compounds, determined by gas chromatography-olfactometry, were applied to principal component analysis, demonstrating significant differences between a black and a traditional white rice cultivar in terms of aroma and explaining 93.0% of the total variation. 2-AP, guaiacol, indole, and p-xylene largely influenced the difference between the aroma in cooked black and white rice. 2-AP and guaiacol were major contributors to the unique character of black rice based on odor thresholds, relative concentrations, and olfactometry.

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 3.5-5.0 in 0.7% NaCl. Interval mapping of QTLs related to salt tolerance was conducted on the basis of the visual scores at the young seedling stage. Two QTLs, qST1 and qST3, conferring salt tolerance, were detected on chromosome 1 and 3, respectively, and the total phenotypic variance explained by the two QTLs was 36.9% in the MG RIL population. qST1 was the major QTL explaining 27.8% of the total phenotypic variation. qST1 was flanked by Est12-RZ569A, and qST3 was flanked by RG179-RZ596. The detection of new QTLs associated with salt tolerance will provide important information for the functional analysis of rice salt tolerance.

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. Reduction in all growth parameters of tolerant varieties was significantly lower in indica varieties than in japonica varieties. Tolerant indica varieties were good Na excluders, absorbed high amounts of K, and maintained a low Na/K ratio in the shoot. Tolerant japonica varieties also absorbed less Na but were not as good excluders as indica varieties. Shoot K concentration alone did not show any relationship to salinity tolerance. These results indicate that, for all parameters measured, the tolerance level of indica was higher than that of japonica.

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. The patients consisted of 11 men and 20 women with a mean age of 44.2 years (range 29 to 64). The control group consisted of 17 men and 28 women with a mean age of 48.6 years (range 17 to 60). The two groups were comparable with regard to demographic data. Statistical analyses were used to compare the two groups in terms of various parameters, including surgical time, blood loss, analgesic requirements, resumption of oral intake, and hospital stay. RESULTS: Laparoscopic nephrectomy was successful in 30 cases of the tuberculosis group and 44 cases of the control group. The two groups showed comparable perioperative and postoperative parameters, except for mean operative time, which, at 244 minutes for the tuberculosis group, was significantly greater than the 216 minutes for the control group (P <0.05). No significant intraoperative or postoperative complications were observed in either group. CONCLUSIONS: The results of this study indicate that laparoscopic nephrectomy for renal tuberculosis is a safe, effective, and less invasive treatment modality. Therefore, we suggest that the renal tuberculous nonfunctioning kidney should be approached initially using the laparoscopic approach.