http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
이종원,이상욱,조성룡,김선태,박인용,Lee, Jong-Won,Lee, Sang-Uk,Jo, Seong-Ryong,Kim, Seon-Tae,Park, In-Yong 한국재료학회 2002 한국재료학회지 Vol.12 No.1
In this study, the nanosized ZnS thin films that can be used for fabrication of blue light-emitting diodes, electro-optic modulators, and n-window layers of solar cells were grown by the solution growth technique (SGT), and their surface morphology and film thickness and grain size dependence on the growth conditions were examined. Based on these results, the quantum size effects of ZnS were systematically investigated. Governing factors related to the growth condition were the concentration of precursor solution, growth temperature, concentration of aq. ammonia, and growth duration. X-ray diffraction patterns showed that the ZnS thin film obtained in this study had the cubic structure ($\beta$-ZnS). With decreasing growth temperature and decreasing concentration of precursor solution, the surface morphology of film was found to be improved. Also, the film thickness depends largely on the ammonia concentration. In particular, this is the first time that the surface morphology dependence of ZnS film grown by SGT on the ammonia concentration is reported. The energy band gaps of samples were determined from the optical transmittance values, and were shown to vary from 3.69 eV to 3.91 eV. These values were substantially higher than 3.65 eV of bulk ZnS. It was also shown that the quantum size effect of SGT grown ZnS is larger than that of the ZnS films grown by most other growth techniques.
이종원,김용규 ( Jong Won Lee,Young Kyoo Kim ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.5
Crude oils in the rhizoma of fresh and dried Gastrodia elata were obtained by a simultaneous steam distillation and extraction(SDE) method using n-pentane/diethyl ether (1 : 1) as solvent, and their volatile constituents were analyzed by gas chromatography-mass spectrometry(GC/MS). A total of 39 volatile flavor constituents (11 acids, 13 alcohols, 6 hydrocarbons, 7 carbonyls, 2 esters) and 25 constituents (6 alcohols, 13 acids, 4 hydrocarbons, 1 carbonyl, ester) were identified in the fresh and dried Gastrodia elata respectively. The major volatile components of the fresh and dried sample were hexadecanoic acid(66.78%, 50.72%), 9-hexadecenoic acid(8.07%, 9.58%), heptadecanoic acid(2.01%, 0.13%), pentadecanoic acid(6.41%, 4.94%), p-cresol(1.43%, 0.52%) and cyclododecene(1.83%, 6.00%).
이종원,이재곤,되재호,성현순 ( Jong Won Lee,Jae Gon Lee,Jae Ho Do,Hyun Soon Sung ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.5
An attempt was made in this study to analyze volatile flavor components of fresh and odorless garlic (Allium sativum L.). Essential oils in fresh garlic and odorless garlic were isolated by a simultaneous steam distillation and extraction(SDE) method using n-pentane/diethy ether as solvent. A total of 21 and 22 components were identified by GC/MS from the essential oils of fresh garlic and odorless garlic, respectively. Diallyl trisulfide, diallyl disulfide and methyl allyl disulfide were found to be major volatile flavor components in fresh garlic and odorless garlic. By the preparation of ordorless garlic, 77.5% of diallyl trisulfide, 15.0% of diallyl disulfde, 72% of methyl allyl disulfide, and 78.4% of allyl thiol components in fresh garlic were lost. Eleven compounds including 2-vinyl-4H-1,3-dithiin, eugenol and 2-methoxy-4-vinyl-phenol were identified in odorless garlic, but not in fresh garlic.