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고주파 마그네트론 스퍼터링법에 의해 제작된 ITZO (indium tin zinc oxide) 박막의 전기적 및 광학적 특성
서진우,정양희,강성준,Seo, Jin-Woo,Joung, Yang-Hee,Kang, Seong-Jun 한국정보통신학회 2013 한국정보통신학회논문지 Vol.17 No.8
본 연구에서는 RF magnetron sputtering 법으로 상온에서 공정압력 (1~7 mTorr) 을 변화시켜가며 유리기판(Eagle 2000) 위에 ITZO ($In_2O_3$ : $SnO_2$ : ZnO = 90wt.%: 5wt.%: 5wt.%) 박막을 제작하여, 구조적 특성과 광학적 및 전기적 특성을 조사하였다. XRD 와 FESEM 측정을 통해, 공정압력에 무관하게 모든 ITZO 박막이 부드러운 표면의 비정질 구조를 가지고 있음을 확인할 수 있었다. 공정압력 3mTorr 에서 증착한 ITZO 박막이 비저항 $3.08{\times}10^{-4}{\Omega}{\cdot}cm$, 가시광 영역에서 평균 투과도 81 % 와 재료평가지수 $10.52{\times}10^{-3}{\Omega}^{-1}$ 의 가장 우수한 전기적 및 광학적 특성을 나타내었다. ITZO ($In_2O_3$ : $SnO_2$ : ZnO = 90wt.% : 5wt.% : 5wt.%) thin films were fabricated on glass substrates (Eagle 2000) at room temperature with various working pressures (1~7 mTorr) by RF magnetron sputtering. The influence of the working pressure on the structural, electrical, and optical properties of the ITZO thin films were investigated. The XRD and FESEM results showed that all ITZO thin films are amorphous structures with very smooth surfaces regardless of the working pressure. Amorphous ITZO thin films deposited at 3 mTorr showed the best properties, such as a low resistivity, high transmittance, and figure of merit of $3.08{\times}10^{-4}{\Omega}{\cdot}cm$, 81 %, and $10.52{\times}10^{-3}{\Omega}^{-1}$, respectively.
RF 파워 변화에 따른 ITZO (In-Sn-Zn-O) 박막의 전기적, 광학적, 구조적 특성
서진우,정양희,강성준,Seo, Jin-Woo,Joung, Yang-Hee,Kang, Seong-Jun 한국정보통신학회 2014 한국정보통신학회논문지 Vol.18 No.2
본 연구에서는 고주파 마그네트론 스퍼터링 법으로 상온에서 RF 파워를 30 에서 60W 로 변화시켜가며 유리기판 위에 ITZO 박막을 제작하여 전기적, 광학적, 구조적 특성을 조사하였다. RF 파워 50W 에서 증착한 ITZO 박막이 $10.52{\times}10^{-3}{\Omega}^{-1}$의 제일 큰 재료평가지수를 나타내었으며, 이때 $3.08{\times}10^{-4}{\Omega}-cm$의 비저항과 $11.41{\Omega}/sq.$의 면저항으로 가장 우수한 전기적 특성을 보였다. 광학적 특성을 측정한 결과, 가시광 영역 (400~800 nm) 에서의 평균 투과도는 모든 ITZO 박막에서 80 % 이상으로 나타났다. XRD 측정을 통해 RF 파워에 상관없이 모든 ITZO 박막이 비정질 구조를 가지고 있음을 확인할 수 있었다. FESEM 과 AFM 으로 ITZO 박막의 표면 형상을 관찰한 결과, 모든 ITZO 박막이 핀홀이나 크랙 같은 결함이 없는 매우 부드러운 표면을 가지며, RF 파워 50W 에서 증착한 박막이 0.254 nm의 가장 작은 표면 거칠기를 나타내었다. 본 연구를 통해 비정질 ITZO 박막이 유기발광다이오드와 같은 차세대 디스플레이 소자에서 ITO 박막을 대체할 매우 유망한 재료라는 것을 알 수 있었다. In this study, we fabricated ITZO thin films on glass substrates with various RF power from 30 to 60W and investigated the electrical, optical and structural properties. ITZO thin film deposited at 50W exhibited the largest figure of merit ($10.52{\times}10^{-3}{\Omega}^{-1}$) and then its resistivity and sheet resistance were $3.08{\times}10^{-4}{\Omega}-cm$ and $11.41{\Omega}/sq.$, respectively. As results of optical characterization, average transmittance of all ITZO thin films were over 80%. ITZO thin films had amorphous structure regardless of the RF power. The FESEM and AFM results showed that all ITZO thin films have a very smooth surface having no cracks and defects and the film deposited at 50W exhibit the smallest surface roughness of 0.254nm. We found that a amorphous ITZO thin film is a very promising material for replacing ITO in the next display device such as OLED.
서진우(Jin-Woo Seo),한해진(Hae-Jin Han) 산업기술교육훈련학회 2011 산업기술연구논문지 (JITR) Vol.16 No.4
The Switched-Reluctance Motor(hereafter referred to as SRM) have a number of inherent advantages that have sparked interest in its use as an adjustable speed drive. Among there are low cost of construction due to absence of rotor windings magnets, which results in a mechanically and thermally robust and maintenance-free machine, low rotor inertia and high torque/inertia ratio, sustained high speed operation and simple converter requirement. But The SRM have some significant disadvantages because of torque ripple, which results in acoustic noise and vibration. Due to the high nonlinearity of the machine, even the prediction of the steady-state performance of the drive has been difficult. So the need for analytical methods therefore existed. In this paper, We propose the new model of SRM which is designed using the prepared program to get the maximum torque and to reduce the torque ripple.
패밀리레스토랑에서 내부 마케팅이 시장지향성과 고객만족에 미치는 영향
서진우(Jin-Woo Seo) 한국농어촌관광학회 2009 농어촌관광연구 Vol.16 No.1
Internal marketing can be categorized as service marketing and was first introduced in 1970s. While traditional marketing activity just for external customers, internal marketing can be defined as a company strategy and managing activity for human resources inside of the organization. As the service is increasingly competitive, internal marketing, marketing orientation, and customer satisfaction are becoming a crucial issue to the survival and growth of the service firms. This study examined the structure modeling of internal marketing, market orientation, and customer satisfaction to verify the relationship among construct variables. Conclusively, the higher degree of internal marketing and market orientation, the higher degree of customer satisfaction.
연구논문(硏究論文) : 베이커리 샵 이용객의 식생활 유형, 제품다양성, 제품만족, 구매의도의 인식에 관한 연구
서진우 ( Jin Woo Seo ),오명석 ( Meoung Suk Oh ) 한국관광산업학회 2009 Tourism Research Vol.28 No.-
I t is important to understand how housewives, who lead the eating habits of their families, decide what to eat, purchase bakery items for their eating plans, influence their families` eating habits with their choices of food, and develop special characteristics in purchase, viewpoints, and behaviors. For the above purchase, this study used theoretical analysis of preceding studies done in Korea and abroad to plan a research model and establish hypotheses. Survey research forms were used to gather basic data to analyze relationships between each variable in the research model and gathered data were statistically analyzed. Today, only companies that quickly adapt to changes in eating habits, purchase pattern, preference of healthy food, and changes in consumer awareness can survive in the hotly contested bakery market. Companies in the bakery industry must understand consumers`eating habits, analyze how changes in eating habits influence choice of products, and clarify consumer characteristics in the target market. By doing so, they must develop various products and focus on delivering satisfying services by reflecting consumer feed back to improve brand images.
연구논문(硏究論文) : 식생활유형에 따른 제품의 다양성, 제품만족, 구매의도의 영향관계 -베이커리 샵을 중심으로-
서진우 ( Jin Woo Seo ),오명석 ( Meoung Suk Oh ) 한국관광산업학회 2009 Tourism Research Vol.29 No.-
In this respect, this study was conducted to classify types of eating habits based on consumers` behavioral styles and examine how varieties of products and satisfaction with products influence consumers` purchase patterns. Consumers` demographical characteristics were also considered to provide demographical information that relates to revitalization of market and satisfaction of more consumers. Hypotheses were established based on preceding studies relating to eating habits, product variety, satisfaction with products, and purchase pattern and were structured to compare and prove correlation of the three major factors: eating habits, product variety, and satisfaction with products. Companies in the bakery industry must understand consumers` eating habits, analyze how changes in eating habits influence choice of products, and clarify consumer characteristics in the target market. By doing so, they must develop various products and focus on delivering satisfying services by reflecting consumer feed back to improve brand images.