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19F NMR Study of Fluorinated High Tc Superconductor La Sr CuCo(O F)₄
Lee,Moohee 建國大學校基礎科學硏究所 1999 理學論集 Vol.24 No.-
불소를 치환한 (LaSrCuOF) 분말시료를 고온고상법으로 제조하고, 그 특성을 핵자기 공명실험으로 측정 분석하였다. ?? 핵자기 공명 결과, 불소원자가 65%까지 단일상으로 치환된 것으로 판명되었다. NMR 스핀-격자 완화율은 Korringa 온도 의존성을 보였는데, 이것은 불소가 미약하지만 금속상태로 도입되었음을 입증한다. 핵자기 공명실험과 X-ray 회절측정을 분석한 결과, 불소가 육면체의 꼭지점에 있는 산소를 치환해 들어 간 것으로 보여진다. Polycrystalline samples of fluorinated high Tc superconductor with nominal compositions (LaSrCuOF) were prepared by solid state reaction techniques and studied by pulsed nuclear magnetic resonance (NMR) measurements. NMR results on the sample showed that 65% of the expected amount of fluorine was incorporated in a single phase which became superconducting at 37 K. Korringa temperature dependence of spin-lattice relaxation time T₁ was observed in the normal state of LaSrCuOF suggesting that fluorine is in a weak metallic environment. Analysis of NMR data and X-ray diffraction experiments suggests that the substitutional site of fluorine is most likely the apical oxygen site.
19F NMR Study of Fluorinated High Tc Superconductor YBa₂Cu₃OxF
Lee,Moohee 建國大學校基礎科學硏究所 1999 理學論集 Vol.24 No.-
YBCO 고온 초전도체에 불소를 치환한 YBa₂Cu₃OxF(x~6) 분말시료를 고온고상법으로 제조하고, 그 특성을 핵자기 공명실험과 핵사중극 공명실험으로 측정 분석하였다. 시료중 하나에 대한 핵자기 공명 결과, 불소원자가 85%까지 단일상으로 치환된 것으로 판명되었다. NMR 스핀-격자 완화율은 Korringa 온도 의존성을 보였는데 이것은 불소가 미약하지만 금속상태로 도입되었음 입증한다. 중성자 실험과 핵자기 공명실험 결과를 종합하여 분석하면, 불소가 사면체의 꼭지점에 있는 산소를 치환해 들어 간 것으로 보여진다. Polycrystalline samples of fluorinated high Tc superconductor with nominal composition YBa₂Cu₃OxF(x~6) (YBaCuOF) were prepared by solid state reaction techniques and studied by nuclear magnetic resonance (NMR) and nuclear quadrupole resonance (NQR) measurements. NMR results on one of YBaCuOF samples showed that 85% of the expected amount of fluorine was incorporated into a single phase. Korringa temperature dependence of NMR spin-lattice relaxation was observed in the normal state indicating that the fluorine is in a weak metallic environment. Analysis of neutron scattering indicates that the fluorine must substitute for oxygen and this result, combined with the NMR results, suggests that the fluorine is most likely substitutued for the apical oxygen site.
웹이미지 분석을 통한 모던 한식 메뉴 푸드스타일링 연구 - 미쉐린가이드 서울 2020 스타레스토랑을 중심으로 -
류무희,Ryu, Moohee 한국식생활문화학회 2020 韓國食生活文化學會誌 Vol.35 No.6
Tis study was an attempt to systematically analyze the characteristics of modern Korean food styling using the menu image photos of the Michelin Guide Seoul 2020 restaurants. The first sampling was conducted on the 27th of March 2020 and the second on the 27th of October 2020. A collection of images on the web and 442 photographic cases obtained by a search through theoretical background literature and research papers were studied by a qualitative analysis method. First, the food styling contents were analyzed and based on that, the food styling characteristics of the menus of 11 restaurants in Korea including the contemporary restaurants were considered. The analysis revealed several aspects of Korean food styling. First, food styling appeared to have three major characteristics: color, shape, and container styling. Color styling was further subdivided into single color/similar color, color contrast, source type, and accent color type. The shape/formative styling was classified into figure type, shape type, accessory type, and garnish type, and container styling was categorized as container color type, container shape type, and container material type. Second, the modern Korean food color styling characteristics of Michelin restaurants were categorized in the order of monochromatic/similar type, sauce type, accent color type, and color contrast. In the formative styling category, it was categorized in the order of shape type, small piece type, garnish/garnish type, and figure type. In container styling, container material type and formative type accounted for the major portion of the category. The food styling characteristics of the modern Korean menu were systematized and image examples were presented visually. Please use it as food styling educational material or personal food styling skill.