• Information Display
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• v.23 no.4
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• pp.12-21
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• 2022

반도체 기반 양자점 (QD)소재와 CsPbX3 (X=Cl, Br, I)기반 perovskite 양자점 또는 나노결정 소재(PNC)는 매우 우수한 양자효율과 좁은 발광 선폭으로 고색재현성 디스플레이 색변환 소재 또는 발광 소재로서 각광을 받고 있다. 그러나, 기존 화학적 합성법을 통해 제조되는 QD 및 PNC 소재는 취약한 열 및 화학적 안정성으로 인해 장기 내구성의 개선이 요구된다. 이들 QD 및 PNC 소재는 모두 완전 무기 소재인 산화물 기반 유리 소재내에 생성이 가능하며, 이를 통해 장기 내구성을 근본적으로 개선할 수 있다. 반도체 기반 QD 함유 유리소재 (QDEG)의 경우, 유리 내 core/shell 구조를 가진 QD의 생성으로 양자효율의 향상이 가능했으나, 콜로이드 기반 양자점 (cQD)과 달리 다중 shell의 형성이 어려워 양자효율이 제한되고, 발광 선폭이 넓어 고색재현성 디스플레이용 색변환 소재로 적용되기에는 아직 한계가 있다. 한편, Perovskite 양자점 (또는 나노결정) 함유 유리소재 (PNEG) 소재는 QDEG과 달리 콜로이드 기반의 PNC (c-PNC)가 가지는 우수한 양자효율과 20 nm 수준의 좁은 선폭을 유리 내에서도 가지며, c-PNC 대비 열적, 화학적 및 광학적 안정성이 획기적으로 향상되어 실질적인 응용 가능성을 높이고 있다. 특히, 일반적인 용융-급랭법으로 제조하여 대량생산에 용이하고, 분말 또는 판상 등 다양한 형태로의 제작이 가능한 장점이 있다. 현재까지 제조된 PNEG의 최대 PL-QY는 450 nm 여기 시 녹색 및 적색에서 약 60% 수준이며, Al₂O₃ 분말을 이용할 경우 최대 80% 수준까지 달성이 가능하다. 또한, PNEG과 blue LED를 이용하여 백색 LED를 구현할 경우 color filter를 적용하지 않을 때, NTSC 대비 최대 약 130 % 수준의 높은 색재현 영역을 보여 주고 있으며, 실제 LCD용 BLU로 적용 시 기존 상용 c-QD 소재와 동등 이상의 색재현 영역을 보이고 있어, 실질적인 응용 가능성이 매우 높음을 확인하였다. PNEG의 상업적인 응용을 위해서는 몇 가지 추가적인 연구 개발이 필요하다. 기존 c-QD 또는 c-PNC는 나노 수준 크기의 입자가 액상에 분산된 형태로 입도 제어가 용이하나, PNEG의 경우 분말 제조 시 유리 형성 후 분쇄를 통해 제조되며, 입도가 대개 수십 ㎛ 이하로 작아질 경우 PL-QY가 저하되어, 향후 잉크젯 공정 응용을 위해서는 고효율의 분말 제조공정 개발이 필요하다. 또한, 유리 소재의 경우 절연체로서 기존 QD 소재 대비 electro-luminescence(EL) 소자의 활성층으로 사용하는데 제약이 있어 PNEG을 이용한 EL 소자 제작에 대한 연구도 필요하다. 마지막으로, 기존 c-PNC 소재와 같이 Pb가 함유되지 않은 PNEG 소재의 개발이 선결되어야 할 것으로 판단된다. 이와 같은 해결 과제들에도 불구하고, PNEG 소재는 기존 c-QD 소재 대비 매우 우수한 안정성을 기반으로 고품위 고색재현 디스플레이용 색변환 소재로서 다양한 응용에 활용될 수 있을 것으로 기대된다.

• Korean Journal of Soil Science and Fertilizer
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• v.19 no.2
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• pp.139-145
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• 1986

In order to study the influence of nitrate reduction to ionic balance in tissue of tobacco plant, differneces in amounts of those cations and anions were determined and these balances were compared with contents of organic acids and activities of nitrate reductase, while they were fertilized with different nitrogen sources ($NO_3-N$, $NH_4-N$, $NO_3+NH_4-N$) in water culture. The results of studies are summerized as follows; 1. Total uptake of inorganic cations was the highest in nitrate-fed plants, whereas that of inorganic anions showed the highest level in the plants grown with the mixture ($NO_3+NH_4$). The amounts of inorganic cations and anions were comparable in two treatments containing $NH_4-N$, but in plants treated with nitrate only had much higher level of inorganic cations than others. 2. Deficiency in the amount of inorganic anions in nitrate-fed plants was balanced with organic acids, dominantly with malic acid among them. But another two $NH_4-N$ fed plant sustained equilibrium between inorganic cations and anions. 3. Reduction of nitrate was raised in tissues of nitrate-fed plants. By the results of nitrate reduction, cations maintained equilibrium with nitrate ion were let loose. The replacement of inorganic anions with organic anions could be a compensation process for the loss of uptaken nitrate ions which must be reduced to be incorporated into organic N compounds.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2006.06a
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• pp.475-476
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• 2006

과학문명의 발전으로 인간은 점차 보다 윤택한 싫을 영위하기 위해 노력하고 있다. 하지만 지구의 유한한 자원, 특히 화석연료만으로는 폭발적으로 늘어가는 에너지의 소비는 인류의 안락함을 보장해 줄 수 없게 되었다. 이에 따라 인간의 삶에 비한다면 무한한 태양에너지를 효율적으로 활용하는 것은 무엇보다 중요한 일이라 할 수 있다. 그러나 현재 활용되고 있는 무기 태양전지는 30%에 못 미치는 에너지 변환 효율은 아직 미래의 에너지로 활용하기 위해서 많은 연구와 개발이 필요한 분야이다. 또한 무기재료를 이용한 광기전소자는 비싼 가격으로 인하여 대중적으로 이용하기에는 어려움이 뒤따르고 있다. 하지만 유기재료를 소재로 이용한 광기전소자는 상대적으로 저렴한 가격과 유연한 소자의 제작에 유리한 점 때문에 많은 연구자들의 관심을 끌고 있다. 본 연구에서는 광기전소자의 개발에 널리 활용되는 ZnPc를 이용하여 주파수 응답 특성을 살펴봄으로써 재료가 가지고 있는 전기적인 특성을 살펴보았다.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.63-71
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• 2005

Panax ginseng leaves are produced as the by-product when Panax ginseng roots were harvested. The Panax ginseng leaves was examed for the applicable possibility as the functional food. In this study, the changes in chemical composition of Panax ginseng leaves was examed by three methods as the hot-air dried(DRT), the aged tea(AGT) and the heat processed tea(HPT). The general composition of Panax ginseng leaves tea was shown as similar results in 3 different process methods. The level of the crude lipid and reducing sugar concentration were decreased slightly in HPT. The free sugar content of DRT was higher than the HPT and AGT. The existence of the higher content of free sugar composition in order are sucrose, fructose and glucose. The concentration of serine was the highest in the free amino acids, which were shown from 309.6 mg% to 336.6 mg%. The contents of free amino acid in Panax ginseng leaves made by DRT was higher than by AGT and HPT. The concentration of Ca was shown as the highest content among the minerals and was 2,115 mg%. The contents of minerals were existed in order of Ca, K, Mg, P, Na, Mn, Fe, Zn and Cu. But there were hardly any remarkable differences of mineral concentrations of Panax ginseng leaves tea made by different processing methods. The concentration of water soluble solid of Panax ginseng leaves tea processed by HPT was higher than by DRT and AGT. The concentration of ascorbic acid was shown the highest value of 424.4mg% in HPT. There was no differences in the fatty acid composition according to their processing methods. The concentration of palmitic acid was higher than that of other fatty acid. The order of fatty acid concentration were palmitic aicd, linoleic acid, linolenic acid, oleic acid and stearic acid, abundantly. As a conclusion, HPT was shown as the best process method for the production of Panax ginseng leaves tea.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.2
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• pp.111-119
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• 1993

The nitrogenous compounds and minerals in the raw and cooked meat of cockle shell were analyzed, and compared with those of cooked meat extracts. In abundant free amino acids, the content of glutamic acid was $129mg\%$ in raw meet, $105mg\%$ in cooked meat, $28mg\%$ in cooked meet extracts, aspartic acid, glycine, arginine, lysine, leucine, and alanine in order. The major components were lysine, arginine and leucine, and the minor components of essential amino acids were proline, tyrosine, serine and cystine. Some of ATP, ADP, AMP, inosine and hypoxanthine were identified in raw and cooked meat, but IMP and inosine were not detected in cooked meat extracts. A slight drop in content of ATP was showed in cooked meat and those had a higher content in inosine and hypoxanthine compared with raw meat. TMA, TMAO and betaine were also checked in all meat products and TMA slightly increased during cooking. Minerals in cooked cockle shell products were phosphorous, potassium, calcium and zinc. The content of phosphorous showed the highest value($16mg\%$ in raw, $185mg\%$ in cooked meat, and $25mg\%$ in extracts).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.3
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• pp.177-183
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• 1984

This study aims to find the taste compounds of wild loach, Misgurnis mizolepis, which is important fresh-water fish in this country. In order to elucidate the origin of the taste of wild loach meat, free amino acids, organic bases, nucleotides and their related compounds, organic acids, sugars and minerals were analyzed, and then followed by organoleptic test of synthetic extract prepared on the basis of the analytical data. Sensory evaluations of synthetic extracts prepared by omitting each extractive components were carried out by a triangle difference test, and changes in taste profile were assessed. In free amino acid composition, histidine, threonine, glycine, lysine, alanine were abundant. IMP and AMP were dominant in the wild loach in content. Total creatinine and butyric acid were abundant. As for the minerals, $Na^+,\;K^+,\;Cl^-\;and\;PO_4^{3-}$ were found to be the major ions. From the results of omission test of synthetic extracts the major components which contribute to produce the taste were arginine, glutamic acid, valine, aspartic acid, IMP, succinic acid, $Na^+,\;K^+,\;Ca^{2+}\;Mg^{2+}\;Cl^-\;and\;PO_4^{3-}$.

• Korean Journal of Plant Tissue Culture
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• v.27 no.1
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• pp.31-37
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• 2000

Proton extrusion by hairy roots of Panax ginseng C.A. Meyer was enhanced by iron-deficiency or single salt solutions of nitrate or ammonium salts. The enhancement effect of iron-deficiency was confined to the apical zones, whereas that of nitrate and ammonium was confined to the basal root zones. tinder iron-deficiency medium, the proton extrusion of ginseng hairy roots was higher at two times than that grown in the medium of iron-sufficiency. According to pH in the medium, uptake of inorganic elements showed various patterns for the kind of inorganic elements. $Ca^{2＋}$, $Mg^{2＋}$ and Fe$^{2＋}$ were highest uptake at the pH 4.8 and Mn$^{2＋}$, Zn$^{2＋}$ and Cu$^{2＋}$ were highest uptake at the pH 3.8. Free sugars and ginsenosides were analyzed by HPLC. Five kinds of free sugars were indentified in ginseng hairy roots. Glucose, fructose and sucrose were a major sugar in ginseng hairy roots and contents of free sugars were highest at pH 6.8 and pH 4.8, respectively. The contents of ginsenosides and phenolic compounds were highest at pH 5.8. This physiological responses in ginseng hairy root indicated that it may well be a good model system for the study of mechanism of mobilization and uptake of inorganic elements related with the red-colored phenomenon in ginseng roots.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.617-622
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• 1997

The purpose of this study was to investigate the effect of the addition of the extract (0, 2, 4, 6, 8%) and crude enzyme (0, 0.05, 0.1, 0.5, 1%) extracted from the fruits of paper mulberry (Broussonetia kazinoki Siebold) on the tenderness and palatability of Jangchorim. Addition of up to 8% of the extract diminished the shear force by 4.8∼27%, while the addition of up to 1% of the crude enzyme begot 7.8∼34.2% decrease. Also, as the addition of the fruits of paper mulberry increased, the cooking loss was somewhat decreased, an the redness of cooked beef surface and free amino acid content in the liquid part of Jangchorim were generally increased. The contents of the mineral were in the order of Na, K, P, Ca, and Mg when crude enzyme was added. In sensory evaluation, the 4% crude extract from the fruit of paper mulberry and 0.1% addition in its crude enzyme showed the most favorable response.

• Food Science and Preservation
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• v.20 no.5
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• pp.628-635
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• 2013

This study was conducted to investigate the changes in the physicochemical properties of Peucedanum japonicum Thunb. after blanching. After blanching treatment, the crude protein content decreased but did not affect the crude fat, crude ash and carbohydrate contents of P. japonicum. All the detected free sugar contents decreased after blanching, but the total free sugar content decreased by 14.8% from that of the raw P. japonicum after blanching. The total amino acid and essential amino acid contents of the blanched P. japonicum. decreased by 10.75% and 15.22% from those of the raw P. japonicum. There were no differences in the contents of the total fatty acid between the raw and blanched P. japonicum. The total organic acid content decreased by 37.03% from that of the raw P. japonicum. after the blanching, and the reduction of the acetic acid was largest in the organic acid. The vitamin A, C and E contents decreased by 20.20%, 8.23% and 35.59% after the blanching. The total mineral content of the blanched P. japonicum. decreased by 21.84% after the blanching. The nutrients in the P. japonicum were essential amino acid, vitamin C, minerals, but these were reduced after the blanching. Therefore, the blanching conditions that can reduce nutrient loss of P. japonicum must be established.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.243-248
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• 1986

This study was examined the contents of calcium, phosphorus, magnesium, sodium, potassium, total nitrogen (total N) and free amino acid in shank bone stock as results of boiling for eight, twelve, sixteen and twenty hours. The results were as follows. 1) Contents of calium, sodium and potassium were increased according to boiling time, Content of calcium was more than two times after boiling for twenty hours as compared with eight hours. The contents of potassium and sodium were increased slightly but that of magnesium was constant in the course of boiling. The content of phosphorus was showed maximum value after toiling for eight hours and was decreased after boiling for twelve hours. 2) The content of total N was increased according to boiling time and showed moximum value after boiling for twenty hours. Total N was extracted more than two times after boiling for twenty hours as compared with eight hours. The content of free amino acid was little at various boiling time. The contents of glycine, glutamic acid and serine were increased according to boiling time. Glycine was the most abundant free amino acid and was followed in order of glutamic acid. alanine and serine.