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Performance comparison of Hybrid Division Duplex Schemes
Hyeong-Joo Oh,Jong-Hwan Lee,Seung-Hoon Hwang,Jaewan Kim 대한전자공학회 2007 ITC-CSCC :International Technical Conference on Ci Vol.2007 No.7
Hybrid division duplex (HDD) scheme was proposed aiming to combine advantages of both TDD and FDD. In this paper, a novel HDD frequency plan structure is introduced and then the effect of interferences is analyzed for both existing HDD and proposed HDD in terms of capacity with the various parameters.
Brush-Shaped ZnO Heteronanorods Synthesized Using Thermal-Assisted Pulsed Laser Deposition
Choi, Jaewan,Ji, Hyunjin,Tambunan, Octolia Togibasa,Hwang, In-Sung,Woo, Hyung-Sik,Lee, Jong-Heun,Lee, Bo Wha,Liu, Chunli,Rhee, Seuk Joo,Jung, Chang Uk,Kim, Gyu-Tae American Chemical Society 2011 ACS APPLIED MATERIALS & INTERFACES Vol.3 No.12
<P>Brush-shaped ZnO heteronanostructures were synthesized using a newly designed thermal-assisted pulsed laser deposition (T-PLD) system that combines the advantages of pulsed laser deposition (PLD) and a hot furnace system. Branched ZnO nanostructures were successfully grown onto CVD-grown backbone nanowires by T-PLD. Although ZnO growth at 300 °C resulted in core–shell structures, brush-shaped hierarchical nanostructures were formed at 500–600 °C. Materials properties were studied via photoluminescence (PL), scanning electron microscopy (SEM) and transmission electron microscopy (TEM) characterizations. The enhanced photocurrent of a SnO<SUB>2</SUB>–ZnO heterostructures device by irradiation with 365 nm wavelength ultraviolet (UV) light was also investigated by the current–voltage characteristics.</P><P><B>Graphic Abstract</B> <IMG SRC='http://pubs.acs.org/appl/literatum/publisher/achs/journals/content/aamick/2011/aamick.2011.3.issue-12/am201106v/production/images/medium/am-2011-01106v_0008.gif'></P><P><A href='http://pubs.acs.org/doi/suppl/10.1021/am201106v'>ACS Electronic Supporting Info</A></P>
A Study on Spicy Sauce Using Cheongyang Green Pepper Containing Angelica keiskei
Heejeong Eo,Jaewan Hong,Nami Joo 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Spicy taste, which relieves stress and revitalizes tired taste buds, is highly addictive and is rapidly emerging as a food trend. In particular, Cheongyang green pepper has a camsaicin content of 30% compared to that of foreign peppers, but it has a strong sweetness and is suitable as a material for spicy sauce. If you grind Cheongyang green pepper to make a sauce, the flavor and taste of the raw material is excellent, but it has the disadvantage of poor storage. In this study, Angelica keiskei powder, a natural antioxidant material, was added to increase storage and sensory properties, Vitamin B1 lauryl sulfate was added to reduce yeast growth, and high pressure processing (HPP) technology was used. Cheongyang green pepper sauce added with Angelica keiskei and vitamin B1 lauryl sulfate had little change in pH and was effective in maintaining color. It was confirmed that the growth of E. coli and yeast was inhibited, and the sensory quality was also excellent. Cheongyang green pepper sauce, which has excellent storage properties, is a customized sauce that can be used in various ways according to the taste of the eater, and it is judged that it can be used in various ways.