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Growth of ZnO Thin Films by Using MOCVD with a High-Speed Rotating Disk Reactor
Naoki Nishimoto,Obuliraj Senthilkumar,Takahiro Yamamae,Kasilingam Senthilkumar,Yasuhisa Fujita 한국물리학회 2008 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.53 No.5
ZnO thin films were grown by using MOCVD with separated nozzles and a vertical-type highspeed rotating disk reactor. The interaction between source gases is prevented by the separated nozzles. The high-speed disk rotating system realized laminar flow by suppressing the thermallyinduced buoyancy flow, and it will be possible to inhibit the oxygen vacancies because the source gases are attracted on the substrate by the centripetal force. High thickness uniformity of below 2.0 % variation was obtained in 2-inch-diameter wafers. The results of the photoluminescence and the Hall-effect easurements were compared to the results obtained for conventional orizontal-type reactor and showed a suppression of the green emission band and of the carrier concentration, which shows the advantage of the high-speed rotating disk reactor.
Okumura, Toshiaki,Saito, Kaoru,Nade, Toshihiro,Misumi, Satsuki,Masuda, Yasuhisa,Sakuma, Hironori,Nakayama, Sachio,Fujita, Kazuhisa,Kawamura, Tadashi Asian Australasian Association of Animal Productio 2007 Animal Bioscience Vol.20 No.4
The effects of intramuscular fat on the sensory characteristics of M. longissimus dorsi in Japanese Black steers were investigated by a trained analytical panel (average 13.4 panelists). Five sets (10 head) of artificial identical twins were divided into 2 groups, high level of intramuscular fat group (HG) which utilized the fattening method of increasing intramuscular fat and low level of intramuscular fat group (LG) which did not use the above method. Regarding M. longissmus dorsi which was produced for use in the sensory evaluation, crude fat contents of HG and LG was 25.8% and 23.2% respectively (p<0.05). Warner-Bratzler shear force, water holding capacity, cooking loss and fatty acid composition of HG and LG were similar between the two groups. M. Longissimus dorsi taken from HG and LG were tested for their sensory characteristics by a trained panel. HG was given higher points for juiciness than LG (p<0.05). There were no significant differences for tenderness and flavor between the two groups. Overall acceptability which synthesized each of the sensory characteristics of HG and LG were 5.04 and 4.69 points respectively (p = 0.05). These results suggested that juiciness increased with the increase of intramuscular fat, and this raised the overall acceptability of M. longissimus dorsi.
UV-Blue Light Emission from ZnO Nanoparticles
Obuliraj Senthilkumar,Kazuki Yamauchi,Kasilingam Senthilkumar,Takahiro Yamamae,Yasuhisa Fujita,Naoki Nishimoto 한국물리학회 2008 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.53 No.1
Gas evaporation was employed to prepare nitrogen-doped ZnO nanoparticles, which showed in- tense UV/blue emission (380 nm) at room temperature. The thin lms were deposited by dip coating with nanoparticles dispersed in isopropanol and water. The PL spectrum showed dominant acceptor bound excitons around 371 nm at low temperatures, which was due to the substitution of nitrogen acceptors in oxygen sites. Nitrogen doping was also conrmed from Raman spectroscopy, which showed a nitrogen-related local vibrational mode (LVMN) at 583 cm-1. Gas evaporation was employed to prepare nitrogen-doped ZnO nanoparticles, which showed in- tense UV/blue emission (380 nm) at room temperature. The thin lms were deposited by dip coating with nanoparticles dispersed in isopropanol and water. The PL spectrum showed dominant acceptor bound excitons around 371 nm at low temperatures, which was due to the substitution of nitrogen acceptors in oxygen sites. Nitrogen doping was also conrmed from Raman spectroscopy, which showed a nitrogen-related local vibrational mode (LVMN) at 583 cm-1.