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RISS 인기검색어
- 검색키워드
- 저자 : Zinan Zhao (검색결과 4 건)
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Energy trapping of thickness-extensional modes in thin film bulk acoustic wave resonators
Zinan Zhao,Zhenghua Qian,Bin Wang,Jiashi Yang 대한기계학회 2015 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.29 No.7
We perform a theoretical analysis on a rectangular trapped-energy piezoelectric resonator operating with thickness-extensional modesof a thin zinc oxide film on a silicon layer. The driving electrode covers the central part of the resonator only. The two-dimensional scalardifferential equation for such a structure derived by Tiersten and Stevens is employed which can describe in-plane mode variations. Avariational formulation is developed which provides the theoretical foundation for the Ritz method used in our analysis. Free vibrationfrequencies and modes are obtained and examined. Modes with vibrations trapped under the driving electrode are found. An approximationused to obtain the classical result of the resonator by Tiersten and Stevens, i.e., the neglect of the four corner regions of the resonator,is removed in our variational analysis. It is shown that their approximation causes a frequency difference on the order of dozens of partsper million for the fundamental thickness-extensional operating mode, quite significant in resonator design and operation.
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Ming Zhao,Ming Zhao,Bin Tong,Zinan Kang,Yanfang Wu,Wei Ding,Baoming Feng 성균관대학교(자연과학캠퍼스) 성균나노과학기술원 2019 NANO Vol.14 No.5
The synthesis of PdP nanoparticles (NPs) using triphenylphosphine as a phosphorus precursor was investigated. The electrocatalytic performance of PdP NPs in hydrogen evolution reaction in an alkaline medium was measured. It can be concluded that when the current density is 10 mA cm -2, the overpotential produced by Pd3P0.95 NPs is 75mV which is 185mV lower than that produced by commercial Pd/C. The mass activity of Pd3P0.95 NPs is more than twice as high as that of commercial Pd/C. The work indicates that PdP nanomaterials could be a potential catalyst for water splitting.
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Zhou, Qi,Zang, Shizhu,Zhao, Zinan,Li, Xinli 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.1
Northeastern Chinese sauerkraut is a well-known traditional fermented vegetable in China. Incomplete identification of the microorganisms' (bacteria in spontaneous fermentation) diversity and accumulation of nitrite make it difficult to normalize the fermentation process and product qualities of northeastern Chinese sauerkraut. Conventional culturing and polymerase chain reaction-denaturing gradient gel electrophoresis methods were combined to describe microbial structure and diversity. Lactobacillus, Leuconostoc, Enterobacter, Accumulibacter, Thermotoga, Pseudomonas, Clostridium, Rahnella and Citrobacter were predominant microorganisms in different fermentation periods. The pH value and nitrite concentration presented a certain relevance to the amount of lactic acid bacteria. Lactobacillus and Leuconostoc had the ability to decrease nitrite by inhibiting nitrate-reducing bacteria such as Enterobacter. Therefore, Northeastern Chinese sauerkraut should not be eaten until 4 weeks of fermentation for the safety and quality of fermented foods. Northeastern Chinese sauerkraut is rich in lactic acid bacteria, which demonstrate its ability as an excellent probiotic for applications in functional foods.
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Qi Zhou,Shizhu Zang,Zinan Zhao,Xinli Li 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.1
Northeastern Chinese sauerkraut is a wellknown traditional fermented vegetable in China. Incomplete identification of the microorganisms’ (bacteria in spontaneous fermentation) diversity and accumulation of nitrite make it difficult to normalize the fermentation process and product qualities of northeastern Chinese sauerkraut. Conventional culturing and polymerase chain reaction-denaturing gradient gel electrophoresis methods were combined to describe microbial structure and diversity. Lactobacillus, Leuconostoc, Enterobacter, Accumulibacter, Thermotoga, Pseudomonas, Clostridium, Rahnella and Citrobacter were predominant microorganisms in different fermentation periods. The pH value and nitrite concentration presented a certain relevance to the amount of lactic acid bacteria. Lactobacillus and Leuconostoc had the ability to decrease nitrite by inhibiting nitrate-reducing bacteria such as Enterobacter. Therefore, Northeastern Chinese sauerkraut should not be eaten until 4 weeks of fermentation for the safety and quality of fermented foods. Northeastern Chinese sauerkraut is rich in lactic acid bacteria, which demonstrate its ability as an excellent probiotic for applications in functional foods.
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