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2P-221 Ultra-long 1D TiO<sub>2</sub> nanotube arrays by anodization for supercapacitor application
( Jyoti Vishnu Potil ),홍창국 한국공업화학회 2017 한국공업화학회 연구논문 초록집 Vol.2017 No.1
Titanium dioxide (TiO<sub>2</sub>) is promising for supercapacitor owing to its intrinsic properties like high chemical and thermal stability, cost effective and eco-friendly nature. In this study, TiO<sub>2</sub> nanotube arrays synthesized by electrochemical anodization on titanium foil for 4 h. at 60 V. Further, this sample characterized by Field emission scanning electron microscopy, energy dispersive X-ray spectroscopy, X-Ray diffraction and electrochechemical measurements to morphological, structural and supercapacitor study. Field emission scanning electron microscopy showed ~ 80 nm diameter of TiO<sub>2</sub> nanotube arrays and 18 μm length. The electrochemical measurements revealed large specific capacitance of 265 F g-1, energy density of 36.66 Wh Kg-1 at power density 724 W Kg-1 and long term cycling performance (81 % capacitance retention after 2,000 cycles) for TiO<sub>2</sub> thin film. This results point out that the TiO<sub>2</sub> nanotube arrays could be a promising electrode material for energy storage devices.
Rheological Characterization of Metalized and Non‐Metalized Ethanol Gel Propellants
Jyoti, Botchu. V. S.,Baek, Seung Wook WILEY‐VCH Verlag 2014 Propellants, explosives, pyrotechnics Vol.39 No.6
<P><B>Abstract</B></P><P>The gellation of metalized and non‐metalized ethanol with a methylcellulose gelling agent and its effect on the rheological properties (flow and dynamic study) of these gels is reported herein. The rheological study shows that increasing the shear rate reduces the apparent viscosity for a given yield stress (for a shear rate range of 1 to 12 s<SUP>−1</SUP>) for both shear rate ranges (1 to 12 and 1 to 1000 s<SUP>−1</SUP>) covered in present experiment. The gellant and metal particle concentrations significantly influence the gel apparent viscosity. Distinct changes in thixotropic behavior were observed, while decreasing the concentration of MC gellant and Al metal particles in the ethanol gels. The dynamic study showed that all of the linear viscoelastic regions (LVE) of the gel samples were independent of strain percentage (1 to 10). The G′ values depended on the frequency and exceeded the G′′ values, which indicated a gel‐like highly structured material. The tan<I>δ</I> values showed that all of the ethanol gels were elastic and weak physical gels with a high degree of cross‐linking.</P>
Some nonfermented ethnic foods of Sikkim in India
Jyoti Prakash Tamang 한국식품연구원 2014 Journal of Ethnic Foods Vol.1 No.1
Sikkim, the Himalayan state of India has several ethnic foods which have not been documented. A field survey was conducted in randomly selected 370 households in Sikkim representing the major ethnic communities, namely, Nepali, Bhutia, and Lepcha. Information was collected on different types of nonfermented ethnic foods, as prepared and consumed by these inhabitants, the traditional method of preparation, mode of consumption, as well as culinary, socioeconomic, and ethnic values. We have listed more than 83 common and uncommon nonfermented ethnic foods of Sikkim consumed by different ethnic groups in Sikkim, India. Some of these foods have been documented and include achar, alum, chatamari, chhwelaa, dheroh, falki, foldong, kodoko roti, kwanti, momo, pakku, phaparko roti, phulaurah, ponguzom, suzom, thukpa or gya-thuk, and wachipa. Nutritional analysis, process technology development and packaging of these ethnic foods may boost ethnic food tourism in the region, which could in turn enhance the regional economy.
Naturally fermented ethnic soybean foods of India
Jyoti Prakash Tamang 한국식품연구원 2015 Journal of Ethnic Foods Vol.2 No.1
Kinema, hawaijar, tungrymbai, bekang, aakhone, and peruyaan are naturally fermented ethnic soybean foods of India; they are popular among the Mongolian-origin races in the Eastern Himalayas. Bacillus subtilis is the dominant functional bacterium in all naturally fermented soybean foods of these regions. Although there is a good demand for ethnic fermented soybean foods among local consumers in north-east India, the production is limited to household level. A ready-to-use pulverized starter culture for kinema production can be introduced to kinema-makers or similar sticky fermented soybean foods of north-east India and adapted to local conditions for additional income generation. Ethnic fermented soybeans are one of the major food resources in the Eastern Himalayas; they supplement inexpensive, high-digested plant protein in the local diet with low fat/cholesterol content and high nutritive value as well as antioxidant and other health-promoting properties.
Jyoti Choudrie,Hassan Al-Zaabi 국제개발협력학회 2015 국제개발협력연구 Vol.7 No.1
Information and Communication Technologies (ICTs) are becoming increasingly prevalent in peoples’ daily lives due to the development and e-government initiatives. This research paper aims to identify and understand factors affecting the diffusion, adoption and use of e-services in a public sector organisation, in this case, Abu Dhabi Police Force (ADPF) in the United Arab Emirates (UAE). A qualitative approach involving 200 participants’ interviews was used in this study. The questions used in the interviews were based on a conceptual framework that applied certain constructs taken from Diffusion of Innovations Theory (DOI), Technology Acceptance Model (TAM) and e-Commerce’s Trustworthiness models. The research study results displayed that age, education, position within an organisation and job that an individual is involved with inhibit or encourage the use and adoption of e-services. The contributions from this research are anticipated to be a better understanding of the diffusion, adoption and use of e-services in the UAE region. For industry the findings offer a diverse perspective as they provide some information on the impacts of demographics in public sector organisations, something minimal in e-government and e-services research. Policymakers, particularly in the UAE and developing countries can learn of departments and personnel demographics where their efforts can obtain more success than others.
A Survey - Energy Efficient Routing Protocols in MANET
Jyoti Upadhyaya,Nitin Manjhi 보안공학연구지원센터 2016 International Journal of Future Generation Communi Vol.9 No.5
The field of mobile ad hoc network (MANETs) has gained an important of the researchers and become very popular in last year’s. Mobile Ad hoc networks is a network that can change locations and configure itself; as it is infrastructure less and have no central administration. MANET nodes are mobile and battery powered and has limited energy resources. Life of nodes is directly proportional to the battery in the device operating at the node. Minimize energy consumption and maximize life of network is still an immerging issue of MANET. In order to enhance the lifetime of the Ad hoc network; various energy efficiency techniques are needed. This paper presents a survey on energy efficient routing protocols. These algorithms and methodologies modify routing protocol in order to reduce energy consumption and maximize life of network. These proposed methodologies also minimize energy consumption by selecting an energy efficient route.