• 한국전기전자재료학회논문지
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• 제25권11호
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• pp.910-915
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• 2012

We studied the emission characteristics of white phosphorescent organic light-emitting diodes (PHOLEDs), which were fabricated using a two-wavelength method. The best blue emitting OLED and red emitting OLED characteristics were obtained at a concentration of 12 vol.% FIrpic and 1 vol.% $Bt_2Ir$(acac) in UGH3, respectively. And the optimum thickness of the total emitting layer was 25 nm. To optimize emission characteristics of white PHOLEDs, white PHOLEDs with red/blue/red, blue/red, red/blue and co-doping emitting layer structures were fabricated using a host-dopant system. In case of white PHOLEDs with co-doping structure, the best efficiency was obtained at a structure UGH3: 12 vol. % FIrpic: 1 vol.% $Bt_2Ir$(acac) (25 nm). The maximum brightness, current efficiency, power efficiency, external quantum efficiency, and CIE (x, y) coordinate were 13,430 $cd/m^2$, 40.5 cd/A, 25.3 lm/W, 17 % and (0.49, 0.47) at 1,000 $cd/m^2$, respectively.

• 폴리머
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• 제28권5호
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• pp.367-373
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• 2004

발광체로 페릴렌기와 전자 전달체로 트리아진기를 측쇄로 가지는 새로운 비공액계 청색 발광 공중 합체를 합성하였다. 제조한 공중합체는 클로로벤젠, THF 클로로포름, 벤젠과 같은 일반 유기 용매에 매우 잘 녹았다. 전도성 투명 전극 (ITO)/공중합체 /알루미늄으로 구성된 단층형 유기 발광 소자는 공중합체에서 트리아진의 함유량이 $30\%$일 때 캐리어 균형이 잘 맞았고 최고의 외부 양자 효율 ($0.003\%$)을 나타내었다. 특히 위에서 제작한 유기 발광 소자는 페릴렌 발광체에 상응하는 청색 발광 (479 nm)을 나타냈다. 구동 전압은 5V로 매우 낮았고, 색 좌표는 X 값이 0.16, Y 값이 0.17이었다.

• 한국진공학회:학술대회논문집
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• 한국진공학회 2009년도 제38회 동계학술대회 초록집
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• pp.453-453
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• 2010

In this study, zinc germanate ($Zn_2GeO_4$) thin films has been synthesized by using radio frequency magnetron sputtering and the divalent manganese-activated luminescence was characterized. X-ray diffraction patterns of the as-deposited $Zn_2GeO_4$:Mn films showed only a broad feature, indicative of an amorphous structure. Scanning electron microscopy images revealed that the as-deposited $Zn_2GeO_4$:Mn has a smooth surface morphology. The $Zn_2GeO_4$:Mn films were found to be crystallized by annealing in air ambient at temperatures as low as $700^{\circ}C$. The annealed $Zn_2GeO_4$:Mn possessed a rhombohedral polycrystalline structure. The broad-band photoluminescent emission spectrum from 470 to 650nm was obtained at room temperature from the $Zn_2GeO_4$:Mn films. The emission peak was centered at around 535nm in the green range, which originates from the intrashell transition of manganese $3d^5$ electrons from $^4T_1$ excited-state level to the $^6A_1$ ground state. The PL emission spectrum had an asymmetric line shape, which results from the $^3d_5$ electron transitions of divalent manganese ions located at different sites of the zinc germanate host crystal lattice. Electroluminescent devices were fabricated using $Zn_2GeO_4$:Mn as an emission layer. The fabricated devices showed a green EL emission similar to the PL emission. The CIE chromaticity color coordinates of the EL emission were determined to be x=0.308 and y=0.657.

• 한국재료학회지
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• 제21권12호
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• pp.644-649
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• 2011

[ $A_{3-2x/3}Al_{1-z}In_{z}O_4F:Eu_x^{3+}$ ](A = Ca, Sr, Ba, x = -0.15, z = 0, 0.1) oxyfluoride phosphors were simply prepared by the solid-state method at $1050^{\circ}C$ in air. The phosphors had the bright red photoluminescence (PL) spectra of an $A_{3-2x/3}Al_{1-z}In_{z}O_4F$ for $Eu^{3+}$ activator. X-ray diffraction (XRD) patterns of the obtained red phosphors were exhibited for indexing peak positions and calculating unit-cell parameters. Dynamic excitation and emission spectra of $Eu^{3+}$ activated red oxyfluoride phosphors were clearly monitored. Red and blue shifts gradually occurred in the emission spectra of $Eu^{3+}$ activated $A_3AlO_4F$ oxyfluoride phosphors when $Sr^{2+}$ by $Ca^{2+}$ and $Ba^{2+}$ ions were substituted, respectively. The concentration quenching as a function of $Eu^{3+}$ contents in $A_{3-2x/3}AlO_4F:Eu^{3+}$ (A = Ca, Sr, Ba) was measured. The interesting behaviors of defect-induced $A_{3-2x/3}Al_{1-z}In_{z}O_{4-{\alpha}}F_{1-{\delta}}$ phosphors with $Eu^{3+}$ activator are discussed based on PL spectra and CIE coordinates. Substituting $In^{3+}$ into the $Al^{3+}$ position in the $A_{3-2x/3}AlO_4F:Eu^{3+}$ oxyfluorides resulted in the relative intensity of the red emitted phosphors noticeably increasing by seven times.

• 한국재료학회지
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• 제21권12호
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• pp.685-689
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• 2011

The goal of this investigation was to produce a zirconia-family black ceramics that has enhanced functionality and reliability. Color zirconia ceramics have been produced by adding pigments. Pigments cause structural defects within zirconia and result in a drop in physical properties. Using environmentally friendly rice husk, we produced a black zirconia that is free of structural defects. In optimal firing conditions for black zirconia the calcining temperatures of the molding product are changed from $400^{\circ}C$ to $1200^{\circ}C$, and the firing temperatures are changed from $1400^{\circ}C$ to $1600^{\circ}C$. Color of testing the specimens was analyzed using Ultraviolet (UV) spectroscopy. Scanning Electron Microscope (SEM), EDAX (EDX), and Fourier transform infrared spectroscopy (FT-IR) analyses were carried out in order to examine impregnation properties and crystal phases. Universial Test Machine (UTM) was used to measure the flexual strength as well as the compressive strength. From experimental results, it was found that in optimal firing conditions the sample was calcined from $1000^{\circ}C$ to $1500^{\circ}C$. Commission internationalde I'Edairage (CIE) values of manufactured black zirconia color were $L^*$ = 29.73, $a^*$ = 0.23, $b^*$ = -2.68. The bending strength was 918 MPa and the compressive strength was 2676 MPa. These strength values are similar to typical strength values of zirconia, which confirms that carbon impregnation did not influence physical properties.

• 한국염색가공학회:학술대회논문집
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• 한국염색가공학회 2011년도 제45차 학술발표회
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• pp.32-32
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• 2011

Cold Pad batch(CPB)처리에 의한 직물 전처리 공정은 특히 저온처리방식이라 에너지 소모가 적으며, 발생되는 대기오염 및 용수사용량이 연속식 방법에 비해 약 30%이상 절감되는 경제적 친환경적인 기술로 특히 정련과 표백을 동시에 수행할 수 있다. CPB 전처리는 호발, 정련, 표백을 포함하는 공정으로 일욕으로 처리시 패딩, 수세, 와인딩 공정을 단축시키기 때문에 약품 소비량 감소와 에너지 사용 절감 효과가 있어 전 세계적으로 확산되고 있는 Green Technology이다. 본 연구에서는 CPB용 다기능성 일욕형 조제에 개발하기 위해 전처리시 정련, 표백성에 대한 연구를 진행하였다. 시료는 NP/C 교직물을 사용하였고, CPB 처리액은 원료 및 첨가용제를 여러 비율로 조합하여 조제를 formulation 하였다. 이를 사용하여 패딩, 배칭, 수세 및 건조하여 전처리를 하였다. 표백된 정도를 파악하기 위해 Macbeth Color Eye-3100을 사용하여 백도(whiteness(CIE))를 5회 평균값을 구하여 측정 하였다. 정련된 정도를 비교하기 위해 C.I.Reactive Red 238의 2g/l 용액을 사용하여 wicking test를 하였다. 1분간 흡수높이를 측정하여 정련성을 확인하였다. 각각의 첨가용제를 비교한 결과 isopropyl alcohol을 첨가 시 hexylene glycol, butyl diglycol를 첨가한 경우에 비해 높은 흡수높이를 나타내었다. isopropyl alcohol의 농도별 정련성을 알아보기 위해 0%, 5%, 10%의 농도로 처리하였다. 그 결과 isopropyl alcohol 첨가량이 많을수록 정련성이 증가하였다. 다기능성 일욕조제의 문제점인 알칼리 안정성 부족을 보완하기 위해 polyoxyethlylene tridecyl ether derivatieves(LAP300)의 인화물을 첨가하였다. LAP300의 첨가량이 증가할수록 정련성이 증가하는 경향을 나타내었다. 알칼리 안정성 및 타 성능(정련성, 백도, 킬레이트 성)을 종합적으로 평가하여 향후, CPB용 다기능성 일욕형 조제의 개발에 대한 연구를 진행할 계획이다.

• 한국축산식품학회지
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• 제41권6호
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• pp.950-966
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• 2021

This study investigated the effects of lemon extract powder and vinegar powder on the physicochemical and microbiological characteristics of pork sausages naturally cured using white kimchi powder during storage for 30 days. Six batches were included: control (0.01% sodium nitrite and 0.05% sodium ascorbate); treatment 1 (0.3% white kimchi powder and 0.5% lemon extract powder); treatment 2 (0.3% white kimchi powder and 1.0% lemon extract powder); treatment 3 (0.3% white kimchi powder and 0.5% vinegar powder); treatment 4 (0.3% white kimchi powder and 1.0% vinegar powder); and treatment 5 (0.3% white kimchi powder, 0.5% lemon extract powder, and 0.5% vinegar powder). Treatment 2 had significantly lower pH values and higher cooking loss than the other batches (p<0.05). Treatments 1, 2, and 5 had similar (p>0.05) CIE a^* as the control, while treatments 3 and 4 showed significantly lower values (p<0.05). The residual nitrite content in naturally cured products was lower than the control (p<0.05), while treatments 1 and 2 showed significantly higher nitrosyl hemochrome content and curing efficiency (p<0.05). TBARS values were similar for all treatments and the control (p>0.05). Treatments 1 and 2 showed significantly reduced aerobic plate counts (APC; p<0.05) than the control and other treatments. However, across all batches, TBARS values and APC significantly increased during storage (p<0.05). Our results suggest that lemon extract powder, rather than vinegar powder, may offer a promising alternative for supplementing the functions of nitrite in naturally cured sausages.

• The Journal of Advanced Prosthodontics
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• 제11권1호
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• pp.16-22
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• 2019

PURPOSE. The purpose of this study was to compare the translucency and color changes of ceramic laminate veneers of different composition following glazing process. MATERIALS AND METHODS. $10mm{\times}10mm$ square specimens of 0.6 mm and 1.0 mm thicknesses were fabricated with IPS e.max Press (EM) and IPS e.max ZirPress (ZP) (n=10 per group). The color coordinates (CIE $L^*$ $a^*$ $b^*$) of the specimens were recorded with a colorimeter before and after glazing. The color changes and translucency parameter (TP) were calculated. For the comparisons with the composition and thicknesses between the 'not glazed' and 'glazed' groups, statistical analyses were done through paired T-test, independent two-sample T-test, and multiple regression analysis using SPSS 18.0 (P<.05). RESULTS. The TP of 0.6 mm EM was higher than that of 0.6 mm ZP. Total color difference (${\Delta}E^*$) between bare and glazed specimens of 1.0 mm EM was greater than that of 1.0 mm ZP with statistical significance. Following glazing, specimens from all groups showed statistically significant amount of decrease in $L^*$ and $a^*$, and statistically significant increase in $b^*$. The result of multiple regression analysis of EM and ZP showed that ${\Delta}L^*$ improved ${\Delta}E^*$. CONCLUSION. Within the limitations of present study, we conclude that translucency and color of ceramic laminate veneers change significantly after glazing process, and the nature and amount of changes vary with different compositions.

• 농업과학연구
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• 제46권3호
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• pp.671-682
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• 2019

This study was conducted to evaluate the effects of rumen-protected methionine and lysine (RPML) on the growth performance, carcass characteristics, and meat properties of Hanwoo steers. Fourteen late fattening steers were randomly assigned to either the control (commercial concentrate + rice straw) or the treatment (commercial concentrate + rice straw + 20 g of RPML/head/day) group. The average daily gain (ADG) and feed conversion ratio (FCR) were not different between the treatment and control group. The rib eye area was slightly but not significantly higher in the treatment group than in the control group. The back fat thickness decreased with the RPML supplementation, although not significantly, and the appearance of yield C grade was lower in the treatment group than in the control group. The marbling score was similar between the control and treatment groups. The supplementation of RPML had no effect on the physicochemical compositions, myoglobin values, Commission Internationale de $l^{\prime}{\acute{E}}clairage$ (CIE) color values, fatty acid composition, and thiobarbituric acid reactive substances (TBARS) values in the longissimus muscle. Thus, the supplementation of RPML does not any negative effects on the growth performance, carcass characteristics, and meat properties of late fattening Hanwoo steers.

• 한국축산식품학회지
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• 제39권1호
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• pp.54-64
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• 2019

Wet and dry aging methods were applied to improve the quality of three different beef cuts (butt, rump, and sirloin) from Hanwoo cows (quality grade 2, approximately 50-mon-old). After 28 d of wet aging (vacuum packaged; temperature, $2{\pm}1^{\circ}C$) and dry aging (air velocity, 2-7 m/s; temperature, $1{\pm}1^{\circ}C$; humidity, $85{\pm}10%$), proximate composition, cooking loss, water holding capacity, shear force, color, nucleotides content, and sensory properties were compared with a non-aged control (2 d postmortem). Both wet and dry aging significantly increased the water holding capacity of the butt cuts. Dry aging in all beef cuts induced lower cooking loss than that in wet-aged cuts. Shear force of all beef cuts was decreased after both wet and dry aging and CIE $L^*$, $a^*$, and $b^*$ color values in butt and sirloin cuts were higher in both wet and dry aging (p<0.05) groups than those in the non-aged control. Regardless of the aging method used, inosine-5'-monophosphate content among beef cuts was the same. The sensory panel scored significantly higher values in tenderness, flavor, and overall acceptability for dry-aged beef regardless of the beef cuts tested compared to non- and wet-aged cuts. In addition, dry-aged beef resulted in similar overall acceptability among the different beef cuts, whereas that in wet-aged meat was significantly different by different beef cuts. In conclusion, both wet and dry aging improved the quality of different beef cuts; however, dry aging was more suitable for improving the quality of less preferred beef cuts.