• Journal of the Semiconductor & Display Technology
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• v.20 no.4
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• pp.141-145
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• 2021

The brightness of the Organic Light Emitting Diode (OLED) display is controlled by thin-film transistors (TFTs). Regardless of the materials and the structures of TFTs, an OLED suffers from the instable threshold voltage (V_th) of a TFT during operation. When designing an OLED pixel with circuit simulation tool such as SPICE, a designer needs to take V_th shift into account to improve the reliability of the circuit and various compensation methods have been proposed. In this paper, the effect of the compensation circuits from two typical OLED pixel circuits proposed in the literature are studied by the transient simulation with a SPICE tool in which the stretched-exponential time dependent V_th shift function is implemented. The simulation results show that the compensation circuits improve the reliability at the beginning of each frame, but V_th shifts from all TFTs in a pixel need to be considered to improve long-time reliability.

• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.274-282
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• 2007

This study was performed to make new products rising Pimpinella brachycarpa N., one of the Korean aromatic medicinal plant called chamnamul, which is a perennial plant of the Umbelliferae family. New products were natural chamnamul spice, chamnamul soup, chamnamul tea, and chamnamul mook as functional foods. The masking effect of Pimpinella brachvcarpa N., on fishy and meaty odor were investigated to test the usefulness of chamnamul as a natural spice. It could be concluded that the effect of added amounts of chamnamul on the cream soup increases the taste and appearance, and improves the flavor and color by the sensory evaluation. The chamnamul tea prepared by a filtration method is better than that by a leaching method on the preference test. In the texture properties of chamnamul mooks by a texture analyzer (XT-RA, Texturometer), the cohessiveness of them was higher than that of the white one.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.315-320
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• 2006

For the purpose of developing natural antioxidant, the antioxidative and antimicrobial activities of phenolics isolated from spices were determined. The total phenolics contents of spices were more than 20 mg/g in water and 60% ethanol extracts of all spice, oregano and sage. Electron donating ability assay showed high inhibition rate in water extracts of all spice, nutmeg, white pepper, oregano and sage and 60% ethanol extracts of oregano and nutmeg. Antioxidant protection factor (PF) was higher than 1.2 in 60% ethanol extracts of sage, all spice and oregano and water extracts of sage. The 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid radical decolorization (ABTS) was inhibited by more than 90% by water and 60% ethanol extracts of all spice and oregano. TBARS (thiobarbituric acid reactive substances) were $0.7{\mu}M$ in the control and $0.2{\mu}M$ in water and 60% ethanol extracts the each spices. The water extracts of each spices did not have antimicrobial activity against H. pylori; however, the 60% ethanol extracts from oregano revealed the high antimicrobial activity as clear zone of 10 mm and inhibition rate of 77.2% with $200{\mu}g/mL$ of phenolics content. The result suggests that spices extract may be useful as potential sources of anti-Helicobacter pylori, antioxidant.

• Food Science and Preservation
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• v.10 no.3
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• pp.347-353
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• 2003

Physicochemical and sensory characteristics of turnip pickle prepared with different pickling spices were investigated. Turnip root slices(4${\times}$1${\times}$0.5 cm) were salted with NaCl and CaCl$_2$, and then soaked into pickling solution added to commercial (pickle P) or manufactured (pickle M) pickling spice, and then stored at 2$0^{\circ}C$. Throughout the whole storage periods, the acidity, pH, saltiness and reducing sugar content of two pickles were 3.1∼3.5%, 1.4∼1.7, 0.2∼0.6% and 25.2∼30.4 mg/mL, respectively. There were no significant differences between two pickles in saltiness, anthocyanin, reducing sugar content, color(Hunter L, a and b value) and hardness. However, acidity of pickle M was higher than that of pickle P throughout the storage time. Sensory results showed that the best edible time was the 14th day of storage, and at that time, scores of pickle M was higher in 리avor(7.3 and 6.9), taste(7.8 and 5.4) and over-all preference(8.0 and 6.1) than those of pickle P, and pickle M maintained good sensory qualities until 28th day of storage, compared to pickle P(p<0.05).

• Proceedings of the IEEK Conference
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• 1998.10a
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• pp.1057-1060
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• 1998

Power Dissipation and circuit speed become the most importance parameters in VLSI system maximum power dissipation for VLSI system design. We remodeled CMOS inverter according to the operating region, saturation region or linear regin, and calculate maximum power dissipation point of CMOS inverter. The result of proposed maximum power dissipation model compared with those from SPICE simulation which results that the proposed maximum power dissipation model has the error rate within 10% to SPICE simulation.

• 한국정보디스플레이학회:학술대회논문집
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• 2008.10a
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• pp.431-434
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• 2008

The physical OLED analog behavioral model for SPICE simulation has been described using Verilog-A language. The model is based on the carrier-balance between the hole and electron injected through Schottky barrier at anode and cathode. The accuracy of this model was examined by comparing with the results from device simulation.

• Proceedings of the KIPE Conference
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• 1999.07a
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• pp.222-225
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• 1999

Started upon it discovery by Wright et al in 1973, studies on the solid polymer electrolyte are being carried out vigorously. So, models of Li-polymer battery have been developed through R-L-C components combination and P-spice functional block in this paper. The impedance characteristics of Li-polymer battery with R-L-C components are presented. Simulation results using P-spice functional model are compared with measured charge/discharge characteristics.

• Journal of Information Display
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• v.10 no.3
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• pp.101-106
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• 2009

In this study, a physical OLED analog behavior model for SPICE simulation was described using the Verilog-A language. The model was presented through theoretical equations for the J-V characteristics of OLED derived according to the internalcarrier emission equation based on a diffusion model at the Schottky barrier contact, and the mobility equation based on the Pool-Frenkel model. The accuracy of this model was examined by comparing it with the results of the device simulation that was conducted.

• Proceedings of the IEEK Conference
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• 1999.11a
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• pp.259-262
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• 1999

This paper presents the design of highly efficient one-chip CMOS DC/DC converter. The converter operates at the switching frequency of 1MHz for reducing the size of passive elements. And use the zero voltage switching(ZVS) for minimizing switching loss at high frequency. The simulation shows that the circuit can achieve a 95% efficiency while delivering a load of 1W at 2V output.

• Plant Resources
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• v.1 no.2
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• pp.121-125
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• 1998

Wood and bark structure of Laurus, which is considered as an important spice resources was characterized by several transitional and advanced features. Annual rings are distinct: vessel elements are moderately short and narrow, both simple and sealariform perforation plates. alternate intervascular pitting; irregularly septate fiber are present; parenchyma strands are scanty paratracheal: rays are both homogeneous and heterogeneous with multiseriate: phloem rays are dilated. Comparisons with other genera of Lauraceae suggest that Laurus is transitional and advanced state in evolutionary trends in the family.