• Applied Chemistry for Engineering
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• v.25 no.3
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• pp.233-236
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• 2014

Organic light emitting diodes (OLEDs) received much attention from both academia and industry as the next-generation flat panel displays. However, to produce high quality OLEDs, there are still many challenges to overcome. Especially, in full color OLEDs, the intrinsic wide band gap of the blue emitting materials results in inferior efficiency compared to those of green and red emitting materials. Therefore, extensive research efforts have been devoted to develop efficient blue emitting materials. This review briefly summarizes the basics of OLEDs and introduces highlights of research efforts in blue-emitting materials.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1115-1122
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• 2002

To evaluate the physiological properties of 22 varieties of legumes, antioxidative activity, antimutagenicity against Mitomycin C, genotoxicity, and mutagenicity were tested. Ethanolic extracts of legumes had significant antioxidative activities in the tests of electron-donating ability to DPPH radical, hydroxy radical-scavenging activity, and inhibitory effect on lipid auto-oxidation model system. Soy sprout bean (green), mung bean, and small black bean (green) had excitatory effects on the growth of E. coli PQ 37 cell. Black bean and green soy bean had inhibitory effects on the mutagenicities of the cells. Rice bean, pea, mung bean, and bonavista bean showed antimutagenic activities against chemical mutagen, Mitomycin C. Thus, rice bean and mung bean were found to be appropriate auxiliary ingredients of rice cake and rice processing food for the promotion of health and augmentation of rice and legume consumptions.

• Clean Technology
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• v.16 no.3
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• pp.182-190
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• 2010

The feasibility of clean technology to minimize the $CO_2$ emission by recycling and reuse the waste materials and energy have been studied for the cement industry. A life cycle assessment (LCA) was performed for an alternative raw material-supply method to use the molted slag as the major raw material in the cement clinker manufacturing. Using this new method, a 60% of $CO_2$ could be reduced that comes out during the decarboxylation from the cement rotary kiln. The energy-efficiency improvement and the alternative energy methods that had been determined in our previous study through the environmental assessment of cement industry were applied to the study for the reduction of $CO_2$ emission. The natural gas, one of the fossil fuels, was also used as the first choice to get the result at the earliest time by the most economic and the most efficient green technology and to switch into the carbon neutral energy consumption pattern.

• Journal of the Korean Recycled Construction Resources Institute
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• v.12 no.1
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• pp.102-109
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• 2024

In order to use limestone powder as a material for concrete, the mechanical and durability characteristics of cement matrices manufactured by varying the substitution rate were evaluated. In general, limestone powder did not contribute to the cement hydration reaction, so as a result of the compressive strength test of cement mortar using it, the compressive strength decreased as the substitution rate increased. However, as a result of evaluating the durability performance of cement mortar using limestone powder, such as chloride ion penetration resistance, carbonation resistance, and chemical attack resistance, small particles of limestone powder showed superior results compared to the unsubstituted control mortar due to the micro-filler effect of filling the fine pores inside the cement matrix. Therefore, limestone powder is expected to be used as an effective method for improving the durability of concrete. In this study, the durability was evaluated by changing the mixing amount of limestone powder to 0 %, 5 %, 10 %, and 15 %, but it is judged that it is necessary to study in more detail the effect on the durability by changing the end and mixing amount of limestone powder to various levels in the future.

• Journal of the Korean Chemical Society
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• v.61 no.4
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• pp.163-167
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• 2017

Along with the progress of white LED technology, red phosphors have become increasingly important in industry and academia, and a more specific demand has steadily increased in the market. Red phosphors are used in high efficiency and high rendering LED lightings. However, using red phosphors with $Eu^{2+}$ activators caused color rewarming and reduced emission intensity in white LED chips due to strong reabsorption in the green or yellow wavelength range caused by the 4f-5d transition. $Mn^{4+}$ doped phosphors which have no such drawbacks and which can further improve the color rendering index (CRI) are now of great interest. However, $Mn^{4+}$-doped phosphors have a disadvantage in that the emission wavelength is determined depending on the host due to the $^2E_g{\rightarrow}^4A_2$ transition. In this study, the $SrO-BaO-GeO_2$ solid-solution was selected, and $Sr_{1-x}B_axGe_4O_9:Mn^{4+}{_{0.005}}$ ($0{\leq}x{\leq}1$) phosphors were synthesized and characterized. This led to a versatile color tuning in LED technology.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.891-898
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• 2008

The physicochemical and sensory characteristics of commercial film-packed soybean sprouts from domestic cultivars were investigated. The hardness of the cotyledons was higher than that of the hypocotyls in fresh and cooked soybean sprouts (Kongnamulmuchim). Furthermore, the color determination showed that the hypocotyls and cotyledons of the soybean sprouts had a light green color that was not eliminated by cooking. The acceptability of fresh soybean sprouts was negatively correlated with a beany odor, beany taste, and grassy taste, but positively correlated with a nutty odor, nutty taste, and sweet taste. In addition, the acceptability of boiled soybean sprouts was negatively correlated with a beany and grassy taste, and positively correlated with a nutty odor and taste. Furthermore, the acceptability of cooked soybean sprouts was negatively correlated with a beany odor, beany taste, grassy odor, and grassy taste, while it was positively correlated with a nutty odor and taste. Finally, the lipoxygenase activity of the cotyledons was higher than that of the hypocotyls in fresh and boiled soybean sprouts.

• The Journal of the Petrological Society of Korea
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• v.15 no.2 s.44
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• pp.90-105
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• 2006

The Cretaceous volcanic rocks in the study area represented by andesitic rocks occupy eastern part of the Kyeongsan Caldera. The volcanic rocks comprise andesite I, andesitic tuff, andesite II, and andesitic tuff breccia in their stratigraphic succession, and andesitic porphyry. Andesite I is distinguished from andesite II in their color, texture, phenocryst mineralogy and petrochemisty. In outcrops, andesite I is compact and dark-green, and andesite II is brick red in color and porphyritic in texture. In their phenocryst mineralogy, andesite I contains olivine phenocryst in addition to plagioclase and pyroxene which occur in both of andesites. Compared to andesite II, andesite I is higher in $SiO_2$ and $K_2O$ contents and lower in CaO, MgO, MnO, $TiO_2,\;Fe_2O_3$, and $P_2O_5$. Major elements petrochemistry shows that magma series of the volcanic rocks spread widely from calc-alkaline to alkaline series. On the other hand, immobile trace elements petrochemistry shows that the magma series is calc-alkaline without exception, suggesting that the volcanics has experienced more or less alkali enrichment after their eruption. Trace element diagrams for discrimination of tectonic setting show that the volcanics of the study area might be originated from calc-alkaline continental volcanic arc.

• Korean Journal of Soil Science and Fertilizer
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• v.25 no.3
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• pp.191-194
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• 1992

The tomb of the king Muryung, the 25th king of ancient Baegje dynasity in Korea, was proved to be constructed about 1500 years ago. The Physico-chemical characteristics were determined in order to investigate the pedogenic process for tomb soils. Clay and silt content inclosed down to 30~40cm soil depth. The increase of clay was 13.4% in the 10cm surface soil and the estimated time for 1% increase of clay in the profile was about 112 years. There were great changes in chemical properties in the 10cm surface soil, and considerable accumiration of salts and increase of catiom exchange capacity(CEC) down to 30cm depth. The alteration of primary minerals and formation of clay minerals were great in the 10cm surface soil and considerably reconized down to 50~60cm. The result suggested that the development of soil profile from the tomb parent material for the period was 10cm under the forest environment in Korea. The parent material of tomb soil was considered to be transported greyish green clored diorite from other place.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.838-844
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• 1989

The physicochemical and organoleptic properties of Korean pickled cucumbers were studies for their changes during fermentation. The Korean pickled cucumbers were prepared by salting in 5-15% NaCl solution and fermented for 7-10 days. The results showed that the increase of salt concentration in cucumber had a linear relationship with logarithmic value of brining time. The higher NaCl concentration in salt solution resulted a rapid salt penetration into cucumber while the rate of changes in pH, the total acidity and turbidity were reduced. The color of cucumber surface were changed from green to yellow-green color as the fermentation progressed. The hardness of cucumber decreased repidly after one day of fermentation, followed by a little decreased until it reached to pH 3.2. A little increase in pH and decrease in total acidity were measured thereafter. The evaluation of sensory quality showed that the acidic and fresh cucumber-like-flayer decreased and yeast-moldy increased as the fermentation progressed. The sensory changes were more evident for lower salt concentration of NaCl solution. The softness of cucumber became to be significant from 4th day of fermentation in 5% salt solution.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.485-490
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• 2008

In this study, organic tea leaves were characterized with the aim of developing an organic beverage process. The green tea leaves grown using organic farming techniques were collected in Haenam, Korea. Catechins in green tea leaves were extracted by chloroform and ethyl acetate and these were then analyzed quantitatively and qualitatively by HPLC (high pressure liquid chromatography). The color and pH values of the green tea extracts were also measured. The catechin levels of April-harvested, May-harvested and June-harvested, semi-fermented leaves at 0.5% were 66.24, 29.19, 57.11, and 5.27 ${\mu}g/mL$, respectively. Among the detected catechins, the level of (-)-epigallocatechin gallate was the highest while that of (-)-epigallocatechin was not detected. The June-harvested leaves were selected as raw material for development of the green tea beverage, based on the levels of catechins, economic viability and yield of tea extract. As the level of extract increased, the levels of catechins of 0.1, 0.2, 0.5% also increased by 1.5, 11.78 and 41.01 times. From the results of the sensory evaluation of June-harvested leaf-extract, the sensory score of color was the highest in 0.1%, while the flavor and overall quality were the highest in 0.2%.