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Organic light-emitting diode performance enhancement via indium tin oxide glass surface modification
Ing-may Ling,Liang-Huei Chen 한국물리학회 2010 Current Applied Physics Vol.10 No.1
A self-assembly monolayer (SAM), with phenyl-triethoxysilane (PTES), was used to modify the indium tin oxide anode for an organic light-emitting diode (OLED) in order to improve the OLED performance. The enhancement of OLED performance is attributed to the blockage of excessive hole injection by PTES, balancing the hole and electron injection numbers. The result indicates that the SAM process reaction time duration greatly affects the OLED performance outcomes. If the reaction time is too long, it will impact on the optical efficiency due to molecular aggregates accumulated on the SAM layers, thus reducing the performance of the OLEDs. The electrical and optical characteristics of the OLEDs are modeled by using the modified Shockley equation. Modified Shockley parameters are extracted to interpret the experimental data with excellent accuracy. Those parameters, both electrical and optical, can be used as the DC level modeling parameters for OLED product design simulations.
Reinforced concrete beams under drop-weight impact loads
Yi Chen,D. Roger J. Owen,Y. T. Feng,Philip J. Thiele,Ian M. May 한국계산역학회 2006 Computers and Concrete, An International Journal Vol.3 No.2
This paper describes the results of an investigation into high mass-low velocity impact behaviour of reinforced concrete beams. Tests have been conducted on fifteen 2.7 m or 1.5 m span beams under drop-weight loads. A high-speed video camera has been used at rates of up to 4,500 frames per second in order to record the crack formation, propagation, particle spallation and scabbing. In some tests the strain in the reinforcement has been recorded using 밆urham?strain gauged bars, a technique developed by Scott and Marchand (2000) in which the strain gauges are embedded in the bars, so that the strains in the reinforcement can be recorded without affecting the bond between the concrete and the reinforcement. The impact force acting on the beams has been measured using a load cell placed within the impactor. A high-speed data logging system has been used to record the impact load, strains, accelerations, etc., so that time histories can be obtained. This research has led to the development of computational techniques based on combined continuum/discontinuum methods (finite/discrete element methods) to permit the simulation of impact loaded reinforced concrete beams. The implementation has been within the software package ELFEN (2004). Beams, similar to those tested, have been analysed using ELFEN a good agreement has been obtained for both the load-time histories and the crack patterns.
( Ru Wang ),( Chen Wang ),( Qing Feng ),( Rey-may Liou ),( Ying-feng Lin ) 한국미생물생명공학회(구 한국산업미생물학회) 2021 Journal of microbiology and biotechnology Vol.31 No.3
Using salt-tolerant bacteria to protect plants from salt stress is a promising microbiological treatment strategy for saline-alkali soil improvement. Here, we conducted research on the growth-promoting effect of Brevibacterium frigoritolerans on wheat under salt stress, which has rarely been addressed before. The synergistic effect of B. frigoritolerans combined with representative salt-tolerant bacteria Bacillus velezensis and Bacillus thuringiensis to promote the development of wheat under salt stress was also further studied. Our approach involved two steps: investigation of the plant growth-promoting traits of each strain at six salt stress levels (0, 2, 4, 6, 8, and 10%); examination of the effects of the strains (single or in combination) inoculated on wheat in different salt stress conditions (0, 50, 100, 200, 300, and 400 mM). The experiment of plant growth-promoting traits indicated that among three strains, B. frigoritolerans had the most potential for promoting wheat parameters. In single-strain inoculation, B. frigoritolerans showed the best performance of plant growth promotion. Moreover, a pot experiment proved that the plant growth-promoting potential of co-inoculation with three strains on wheat is better than single-strain inoculation under salt stress condition. Up to now, this is the first report suggesting that B. frigoritolerans has the potential to promote wheat growth under salt stress, especially combined with B. velezensis and B. thuringiensis.
마이클 사오(Hsin-Huang Michael Hsiao),메이창(May Yu-Hsin Chang),메이-후이첸(Mei-Hui Chen),권정화(번역자) 서울대학교 아시아연구소 2015 아시아리뷰 Vol.5 No.1
대만 음식의 출현은 대만의 민주화 과정과 1980년대 이래 국가 정체성의 성장과 관련이 깊다. 어떠한 측면에서 대만 음식의 형성은 중국 본토의 장저(江浙) 음식, 쓰촨(四川) 음식, 광둥(廣東) 음식 체계가 우세한 가운데 대만 내 두 개의 주요 민족음식, 즉 민난과 학카 음식이 자유화된 것으로 볼 수도 있다. 한족의 음식으로 알려진 민난과 학카 음식이 대만을 대표하는 요리로 급부상하게 된 것이다. 그러나 한족이 아닌 원주민 음식은 여전히 대만 음식으로 통합되지 않고 있는 점 또한 주목해야 한다. 이 글은 대만 음식의 부상이 정치적 변환과 문화적 변화를 뛰어넘는 사회적 산물이라는 점에 주목하고 있다. 민난과 학카 민족 음식의 소비는 가정의 범주를 넘어 레스토랑에서 볼 수 있는 상품화된 ‘요리’로서 빠르게 자리잡고 있다. 이 글은 민난과 학카 민족 음식의 ‘요리화’와 ‘대중화’의 특징과 변화를 설명하고자 한다. 또한 민난, 학카 음식이 어떻게 ‘표현’되고, 어떠한 ‘위치’에 있고, 대만 국가 음식으로써 ‘어느 정도’ 역할을 하는지도 주목한다. 결론에서는 민주주의, 민족성, 국가정체성이 어떻게 연관되어 있고, 이들의 관계가 대만의 현대 음식에 어떻게 반영되어 있는지를 살펴본다. The emergence of Taiwanese cuisine has much to do with the democratization process and the growth of Taiwan national identity since the 1980s. In one way, the making of Taiwanese cuisine can be seen as the liberalization of two major ethnic foods, Mainan and Hakka, from the dominance of Mainland China’s provincial food customs such as that of Jiang-Zhe, Szechuan, and Guandong. The two ethnic Han food of Minnan and Hakka have thus been ungraded to constitute the new core components of the rising Taiwan’s national cuisine. It is equally important to note that, however, the non-Han aborigine food has not been considered as an integral part of Taiwanese cuisine. This paper intends to argue that the rise of Taiwanese cuisine is the direct social product of the above political transformation and cultural change. The Minnan and Hakka ethnic foods have since then been rapidly commercialized to become the recognized “cuisine” popularly served in restaurants beyond household consumption. The rise of “cuisinization” as well as “popularization” of ethnic Mainnan and Hakka foods will then be discussed in this paper by identifying the main features and changes of each of the ethnic food. Special attention is also paid to how Minnan and Hakka food are being “presented,” “positioned” and “weighted” in the constitution of “Taiwanese national cuisine.”Finally, in the conclusion, the interplay of democracy, ethnicity and national identity and its impact on Taiwan’s contemporary foodscape will be highlighted.