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Linlin Fan,Bo Wei,Lingling Xu,Yang Liu,Wanlu Cao,Ning Ma,Hong Gao 성균관대학교(자연과학캠퍼스) 성균나노과학기술원 2016 NANO Vol.11 No.8
In this study, flower-like Bi2MoO6/BiOI heterostructure photocatalysts were synthesized via an anion exchange method using BiOI as precursor. The composition of Bi2MoO6/BiOI can be easily controlled by adjusting the MoO2- 4 /I- molar ratio. Photocatalytic activity studies based on the degradation of Rhodamine B (RhB) show that Bi2MoO6/BiOI = 50% photocatalyst exhibited the best performance under visible light excitation. The radical scavengers test demonstrated that holes was the main reactive species for the degradation of RhB, and O2- also took part in the photodecomposition process. Photoelectrochemical measurement reveals that the Bi2MoO6/ BiOI = 50% exhibit enhanced carrier densities, charge separation and photocurrent compared with the original Bi2MoO6 and BiOI. Our results show that bismuth-based heterojunctions fabricated through the anion exchange method could be a cost-effective approach to improve the photocatalytic activity and photoelectrochemical performance of BiOI.
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Influence on the Use Intention of User’s Traits in China Market
이종호,Runze Wu,Linlin Fan 한국유통과학회 2017 Asian Journal of Business Environment (AJBE) Vol.7 No.2
Purpose - Because of the development of smartphone and communication technology, Smart TV programs are filled with various contents and applications. This study included additional individual variables like innovativeness and self-efficacy, and characteristics of smart TV are both user-interface and function as exogenous factors based on TAM model. So, this study focuses on identifying the influencing factors of continuous use intention of smart TV traits and user ones and analyzing how they make influences on them in China market. Research design, data, and methodology - Totally 182 samples were adopted as appropriate ones for analysis in this study. They were collected from 20 February 2016 to 10 March 2016. Results - The results are as follows. First, function has positive influence on perceived usefulness. Second, innovation and user-interface make affirmative influences on perceived easiness. Third, perceived easiness has affirmative influence on perceived usefulness. Fourth, the perceived easiness and perceived usefulness make positive ones on continuous use intention. Fifth, perceived ease of use affects significantly on perceived usefulness. Conclusions - According to the findings, they (smart TV traits and user traits), influencing on continuous use intention, are possible to give significant implications on persistent development in China smart TV market.
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Influence of Spatial Distribution of Pores on NMR Transverse Relaxation Time in Pebbly Sandstone
Feng Wu,Yanping Xi,Qicheng Fan,Cong Yao,Linlin Cong,Fengsheng Zhang,Yan Kuang 한국자기학회 2019 Journal of Magnetics Vol.24 No.4
The relationship between transverse relaxation time (T₂) and pore size distribution is the basis of NMR applications for rocks. However, the equations for T₂ are not accurate enough in rocks with complicated pore structures. Taking pebbly sandstone from the northwestern Junggar Basin in China as an example, the aim of this study is to discover the spatial distribution of pores and its influence on T₂. Porosity, permeability, micro-images and T₂ distributions were acquired from rock samples, and pore structure parameters were obtained from binarized thin section images. The results show that as the grain size increases, the proportion of dissolution pores increases and the spatial distribution of pores changes from a random to a clustered pattern. The relaxation of a hydrogen atom takes longer and T₂ is higher in dissolution pores compared with those in intergranular pores. New equations for T₂ that consider the spatial distribution of pores are proposed.
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Tao Liu,Jingjing Dong,Chaonan Ye,Xianyan Wu,Wei Fan,Linlin Lu,Jingyu Kang,Xingzhong Gao,Baozhong Sun,Honglei Yi 한국섬유공학회 2022 Fibers and polymers Vol.23 No.12
In this work, the bending modal properties of three-dimensional (3D) braided composites were investigated withthe experimental and numerical methods. Three braided angles were selected to study the braided angle effect on the modalbehavior of 3D braided composites. According to the experimental parameters, a homogeneous model containing the interior,surface and corner representative unit cells of the braided composites were proposed to compute the elastic constants of eachcomposite. Besides, the fiber breakage defects were introduced to the homogeneous model to improve the accuracy ofpredicting the modal behavior of the braided composite. The results indicate that the increase of the braided angle and thefiber breakage defects could apparently reduce the natural frequency of the braided composite. The modal propertiessimulated by the homogeneous models containing some fiber breakage defects could fit well with the correspondingexperimental results. The proposed method to create the homogenous model can be used to predict the modal behavior of the3D braided composites.
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Effects of high power pulsed microwave on the enhanced color and flavor of aged blueberry wine
Siyuan Liu,Shuangjian Li,Siyuan Li,Ying Wang,Linlin Fan,Jianzhong Zhou 한국식품과학회 2024 Food Science and Biotechnology Vol.33 No.1
A new method of high-power pulsed microwave (HPPM) was applied to accelerate the aging of blueberry wine. The color changes of blueberry wines during aging were investigated through Chemical Wine Age and CIE-LAB measurement. Results showed that the blueberry wines treated by HPPM at low frequencies (50 and 100 Hz) exhibited improved color characteristics with L* value reaching 47.04 at 100 Hz, an increased maturity of wine body, and a shortened chemical wine age from 90 days to 75 days. Moreover, the aroma changes determined by GC-MS showed that HPPM accelerated the formation of esters in blueberry wine, which were increased by 18.44% and 56.97% respectively under the conditions of 50 and 150 Hz. The formation of acid substances was reduced compared with the original wine, with contents of acetic acid, caproic acid, and octanoic acid of 29.46 µg/mL, 15.60 µg/mL, 17.74 µg/mL, respectively, displaying an enhanced wine flavor.
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