• The Transactions of the Korean Institute of Electrical Engineers P
• /
• v.51 no.3
• /
• pp.132-136
• /
• 2002

In this study, we analyzed the luminous efficiencies of Ne-Xe-Ar and He-Ne-Xe-Ar mixing gas in compared with those of Ne-Xe and He-Ne-Xe mixing gas to improve luminous efficiency by adding a small amount of Ar gas. At the Xe 4%, the brightness of Ne-Xe and He-Ne-Xe mixing gas is higher than others. As the Xe % increases, power consumption decreases. Thus, in the Ne-Xe and He-Ne-Xe mixing gas of Xe 4%, we obtained maxium luminous efficiency. The Ar concentration is varied from 0.1% to 0.7% in this study. The luminous efficiency of the Ne-Xe(4%) mixing gas is improved to 1.16 and 1.13 lm/W by adding an Ar concentration of 0.4% and 0.5%, respectively. The luminous efficiency of the He-Ne-Xe(4%) (He : Ne = 7 : 3) mixing gas is considerably improved by adding an Ar concentration of above 0.3%. The maximum luminous efficiency of this mixing gas is 1.38 lm/W at the condition of adding an Ar concentration of 0.5%.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.19 no.1
• /
• pp.85-107
• /
• 1993

The cosmetic fine powders were mixed with variation of mixing time(5) in the mixers (ribbon mixer, powder mixer, micropulverizer and fine impact mill). The powders were nixed with small amount of ferric oxide. as tracer. The mixed powders ere measured the particle size distribution, specific surface area and surface color with mixing time (s). The color variation, particle size distribution and specific surface area of the mixed powder exist a relationship with mining time(s) that can be expressed as mathematical equations to show the degree of the mixing of the powder mixture. The linear velocity of the impellar tip is the main factor contributing to he mixing efficiency of the mixers un this study. According to the linear velocity, he mixers used are devieded as convection mixing (ribbon mixer), sclera mixing powder mixer) and diffusion mixing (micropulverizer/fine impact mill).

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 1996.11a
• /
• pp.274-277
• /
• 1996

This paper describes the realization of the full-color to the degree of nearest white light by compounding high brightness Red, Green and Blue LEDs with appropriate proportional index. Once these three colors; red, green and blue are mixed, they are genearlly additive mixing and produce white light color contrasted to negative mixing. The luminous efficiency is defined as the product of the efficiency(lm/w), which indicates the degree of perceptual response by the human eye to unit energy(W) of light emitted by an active display devises and as the conversion efficiency of the device from electric power consumed to optical energy produced. We will deduce the each number of LEDs theoretically and design several shapes of LED displays for the full-color. Finally theoretical predictions will be compared with the measured data with different type of display designs.

• The Korean Journal of Community Living Science
• /
• v.14 no.2
• /
• pp.119-124
• /
• 2003

To increase the utilization of the Allium fistulosum L., the main crop of Jindo-kun, Jennam, Korea, the study about the way of process utilization is carried. The condition of swelling volume of mixing wheat flour and Allium fistulosum L flour is similar to 7.5% of the drying Allium fistulosum L. flour, and 25% of the raw Allium fistulosum L flour is similar to the bread made with just wheat flour. In the texture of mixing wheat flour and Allium fistulosum L., the hardness, adhesion, gumminess and tough chewiness is higher, as the rate of mixing drying Allium fistulosum L. is higher. There is no wide difference in 7.5% to 25% but it is higher in more than 20%. The color of bread mixed with Allium fistulosum L. is green-yellow. The more the mixing quantity is, the darker as we con see. The taste of bread mixed with Allium fistulosum L. is evaluated to 7.5% better than normal one in color, taste and smell and that of the bread mixed with raw Allium fistulosum L. is to 25% betterthan normal one in color, taste and smell. Mixed wheat flour and dryed Allium fistulosum L. flour is 5%, and raw Allium fistulosum L. is 15%. As a result, the bread mixed with Allium fistulosum L. is evaluated as the best.

• Journal of The Korean Astronomical Society
• /
• v.38 no.2
• /
• pp.149-151
• /
• 2005

We have studied the environmental effect on optical-NIR color gradients of 273 nearby elliptical galaxies. Color gradient is a good tool to study the evolutionary history of elliptical galaxies, since the steepness of the color gradient reflects merging history of early types. When an elliptical galaxy goes through many merging events, the color gradient can be get less steep or reversed due to mixing of stars. One simple way to measure color gradient is to compare half-light radii in different bands. We have compared the optical and near infrared half-light radii of 273 early-type galaxies from Pahre (1999). Not surprisingly, we find that $r_e(V)s$ (half-light radii measured in V-band) are in general larger than $r_e(K)s$ (half-light radii measured in K-band). However, when divided into different environments, we find that elliptical galaxies in the denser environment have gentler color gradients than those in the less dense environment. Our finding suggests that elliptical galaxies in the dense environment have undergone many merging events and the mixing of stars through the merging have created the gentle color gradients.

• Proceedings of the Optical Society of Korea Conference
• /
• 2007.07a
• /
• pp.325-326
• /
• 2007

• Proceedings of the KIEE Conference
• /
• 1998.11c
• /
• pp.919-921
• /
• 1998

In Color AC Plasma Display Panel(PDP). Low luminous efficiency is a major problem. We measured luminous efficiency of PDP as a function of the Ar mixing ratio. Our results show that efficiency has improved by $5{\sim}10%$ at the condition of 0.5% Ar mixing ratio, compared with Ne-Xe(4%) or He-Ne-Xe(4%) (He:Ne = 7:3) gas.

• Proceedings of the KIEE Conference
• /
• 1997.07e
• /
• pp.1666-1668
• /
• 1997

This paper reports the optimal gas mixing ratio for color plasma display panel to improve luminous efficiency using gas dischage simulation which contains energy equation. We verified a simulation by measuring vacuum ultraviolet. The luminous efficiency has improved considerably(about 30%) by adding Ar (0.5%), compared with Ne-Xe(4%) mixing gas.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.3 no.2
• /
• pp.101-109
• /
• 2002

Samples of enamel wear for kitchen works were made at the Kordco Enamel Co. We analyzed the colors of enamel wears with Color Meter (JS555). The colors of enamel wears could be controled by mixing ratio of frits and pigments. Many kinds of frits and pigments were tested, and colors of enamel wears could be changed by variable frits. Colors were weakly changed by several mixing ratio of pigments.

• Korean Journal of Food Science and Technology
• /
• v.39 no.4
• /
• pp.390-399
• /
• 2007

Moru (wild grape), blueberry, bokbunja (blackberry), and blackcurrant were mixed with domestic Campbell Early grapes to improve the quality of domestic wines made from the grape. The color of the Campbell wine was greatly darkened by mixing it with the fruits. The L-value of the wine color during fermentation was lowered from 34 to $6{\sim}13$ by mixing it with 20% bokbunja or blackcurrant. In addition, the a-value of the wine color during fermentation was lowered from 54 to $36{\sim}46$ by mixing it with 20% bokbunja or blackcurrant. The mixing of moru or blueberry also lowered the L- and a-values, but this darkening effect was not higher than that of the Campbell wine that was mixed with bokbunja and black currant. The polyphenol concentration of the wine was greatly increased by mixing it with black currant and bokbunja. The blackcurrant mixed wine had a polyphenol concentration as high as 1.87 mg/mL, whereas the wine made from the Campbell Early grapes alone contained only 1.02 mg/mL of polyphenols after 15 days of fermentation. A sensory evaluation showed that the quality of Campbell wine was the least favorable among different grapes, but its quality was greatly improved by mixing it with bokbunja, black currant, and moru.