• Title, Summary, Keyword: Dipping

Search Result 796, Processing Time 0.041 seconds

Electrical Characteristics Enhancement of Conjugated Polymer Thin Film Transistor by Using Dipping Method (Dipping 방법을 이용한 공액 고분자박막 트랜지스터의 전기적 특성 향상)

  • Kim, Hye Su;Na, Jin Yeong;Park, Yeong Don
    • Polymer Korea
    • /
    • v.38 no.2
    • /
    • pp.188-192
    • /
    • 2014
  • In this work, it is possible to simply improve the molecular ordering of a conjugated polymer thin film by dipping into poor solvent. The structural order, optical, and electrical properties of poly(3-hexylthiophene) (P3HT) films were profoundly influenced by dipping time and solubility of solvent. Especially the dipping time in methylene chloride was controlled to efficiently improve the molecular ordering of the P3HT. The correlation between the structural order and the electrical properties was used to optimize the dipping time in the appropriate solvent.

Quality Characteristics of Yackwa Baked and Dipping with Goami Powder (굽기와 집청 조건에 따른 고아미 구운 약과의 품질 특성에 미치는 영향)

  • Kim, Hyun-Ah;Lee, Kyung-Hee
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.22 no.5
    • /
    • pp.604-612
    • /
    • 2012
  • The quality characteristics of yackwa made with goami powder at different baking temperatures (150, 160, 170, 180) and baking times (15, 20, 25 min) and at different dipping temperatures (65 and $80^{\circ}C$) and dipping times (15 and 30 min) were evaluated. To determine the optimal temperature and time for yackwa containing goami powder, color values, preference color and pictures were determind. The baking temperatures were $150^{\circ}C$ for 25 min, $160^{\circ}C$ for 15 min and 20 min, and $170^{\circ}C$ for 15 min. The weight of yackwa was heavier at low dipping temperatures and long dipping times. L-values and b-values were the highest at short dipping times. Hardness, moisture and overall preference was the lowest at low dipping temperatures and long dipping times.

Iodine Concentrations in Commercial Milks and Bulk Tank Milks of Dairy Farms Performed Different Teat Dipping Methods (젖소 목장의 유두침지소독 방법에 따른 집합유와 시판 우유 내 요오드 농도)

  • Jeong, Jihyeok;Kim, Danil;Kim, Doo
    • Journal of Veterinary Clinics
    • /
    • v.33 no.5
    • /
    • pp.274-277
    • /
    • 2016
  • To determine the concentrations of commercial milks and the effect of different teat dipping methods on iodine concentrations of bulk tank milk, iodine concentration was analyzed by inductively coupled plasma mass spectrometry (ICP-MS). The 59 bulk tank milk samples were collected. The 8 brands of commercial whole milk and 5 brands of commercial organic milk were purchased. The iodine concentrations of bulk tank milks of 59 dairy farms were in the range from 42.7 to $562.5{\mu}g/L$. The iodine levels of 4 different teat dipping methods with pre-dipping, post-dipping, pre & post-dipping, and non-dipping were $138.9{\pm}41.1$, $200.6{\pm}106.9$, $205.1{\pm}93.2$, and $110.9{\pm}70.4{\mu}g/L$, respectively. No significant difference (P > 0.05) was observed among 4 different teat dipping methods. Iodine concentrations of commercial whole milks were in the range from 149.1 to $210.4(178.8{\pm}22.0){\mu}g/L$, and iodine concentrations of commercial organic milks were in the range from 85.0 to $356.9(214.2{\pm}123.3){\mu}g/L$. Iodine concentrations of commercial milk in Korea are relatively low comparing with those of other countries.

Influence of Different Dipping Temperature and Time on Quality Characteristics of Baked Yackwa (집청온도와 집청시간이 구운 약과의 품질특성에 미치는 영향)

  • Jang, So-Young;Park, Mi-Jung;Lee, Sook-Young
    • Journal of the Korean Society of Food Culture
    • /
    • v.24 no.4
    • /
    • pp.426-432
    • /
    • 2009
  • The quality of baked Yackwa with rice bran oil varied with dipping temperature (80 and 25$^{\circ}C$) and dipping time (5, 10, and 15 minutes at 80$^{\circ}C$, and 60, 90, and 120 minutes at 25$^{\circ}C$). The moisture content and hardness of baked Yackwa increased and decreased, respectively, with dipping time. The expansion ratio increased with time when baked Yackwa was dipped at 80$^{\circ}C$, but decreased with time when dipped at 25$^{\circ}C$. Flavor and color were optimal for product dipped at 80$^{\circ}C$ for 15 minutes followed those dipped at 25$^{\circ}C$ for 120 minutes; the dipping conditions produced no significant difference in the degree of expension, aroma, texture, and overall quality. Baked Yackwa showed better results than fried Yackwa in sensory evaluation.

Effects of Blanching, Chemical Dipping, Freezing Methods and Storage Period on Quality of Frozen Mushrooms (Blanching, Chemical Dipping, 냉동방법 및 저장기간이 냉동 양송이의 품질에 미치는 영향)

  • Lee, Young-Chun;Lee, Kyung-Hae
    • Korean Journal of Food Science and Technology
    • /
    • v.20 no.4
    • /
    • pp.536-540
    • /
    • 1988
  • Effects of blanching time, chemical dipping, freezing method and storage period on texture, color and yield of frozen whole and sliced mushrooms were investigated, and the results are summarized as follows; Frozen whole mushrooms blanched for 5min. had markedly tougher texture than mushrooms blanched for 1 or 2 minutes. As the storage time of frozen mushrooms increased from 3 to 6 months, shear press values increased very significantly. The texture of Freon frozen and plate frozen mushrooms was similar after 3 months storage. Blanching time did not affect texture of frozen sliced mushrooms significantly, but storage time did. The results of sensory evaluation for texture were in good agreement with shear press values. Chemical dipping methods were effective in maintaining desirable color of frozen whole and sliced mushrooms stored for 3 months. The yield of frozen whole mushrooms was significantly increased by shortening blanching time in combination with chemical dipping. Sliced mushrooms required at least 2 min. blanching, to avoid excessive breakage in mechanical slicing operation, for better yield.

  • PDF

Investigation of the Effect of new alignment in NLC by using Dipping Effect (침지효과를 이용한 신액정배향효과에 관한 연구)

  • Lee, Jeong-Ho;Park, Tae-Kyu;Seo, Dae-Shik
    • Proceedings of the KIEE Conference
    • /
    • /
    • pp.1815-1817
    • /
    • 1999
  • In this paper, the generation of high pretilt angle in nematic liquid crystal (NLC) by dipping effect on three kinds of the rubbed polyimide (PI) surface was investigated. The generated pretilt angle of NLC increases due to dipping effect before rubbing treatment on two kinds of the rubbed PI surface with side chain. The generated pretit angle in NLC by using dipping effect after rubbing treatment on PI surface with short side chain is high compared to the PI surface with long side chain. The generated pretit angle of the positive type NLC $(\Delta{\varepsilon}>0)$ is higher as than that of the negative type NLC $({\Delta}{\varepsilon}<0)$ by using dipping effect before rubbing treatment on homeotropic layer. The generated pretilt angle of NLC is attributed to perpendicular component of permittivity ${\varepsilon}_{\perp}$ of NLC on rubbed PI surface.

  • PDF

Effect of Antimicrobial Dipping and Packaging on the Keeping Quality of Cucumbers (식물성 항균소재를 이용한 침지 및 포장처리가 오이의 선도에 미치는 영향)

  • 정순경;조성환
    • Korean Journal of Food Preservation
    • /
    • v.7 no.1
    • /
    • pp.8-11
    • /
    • 2000
  • The antimicrobial extracts of rheum palmatum and coptis chinensis root as well as grapefruit seed extract(GFSE) were applied to dipping treatment for keeping qualities of cucumbers, respectively, which were then packed in low density polyethylene(LDPE) films incorporated with 1 % antimicrobial extracts and stored $10^{\circ}C$. Dipping and packaging in the antimicrobial agents suppressed the growth of putrefactive microorgani는 and the decay ratio of cucumbers. In addition, the loss ratio of ascortic acid content and their weight was decreased during the sotrage of cucumbers. Consequently, the combined method of dippinf and packaging in antimicrobial agents turned out to be superior to dipping treatment or film-packaging in the view point of decay ratio and the keeping qualities of cucumbers.

  • PDF

High Molecular Weight Conjugated Polymer Thin Films with Enhanced Molecular Ordering, Obtained via a Dipping Method

  • Park, Yeong Don
    • Bulletin of the Korean Chemical Society
    • /
    • v.34 no.11
    • /
    • pp.3340-3344
    • /
    • 2013
  • The fabrication of polymer field-effect transistors with good electrical properties requires the minimization of molecular defects caused by low molecular weight (MW) fractions of a conjugated polymer. Here we report that the electrical properties of a narrow bandgap conjugated polymer could be dramatically improved as a result of dipping a thin film into a poor solvent. The dipping time in hexanes was controlled to efficiently eliminate the low molecular weight fractions and concomitantly improve the molecular ordering of the conjugated polymer. The correlation between the structural order and the electrical properties was used to optimize the dipping time and investigate the effects of the low MW fraction on the electrical properties of the resulting thin film.

Effect of Natural Antimicrobial Agent Dipping and Antimicrobial Packaging Films on the Keeping Quality of Green Chilli Peppers (천연 항균제의 침지와 항균 포장필름이 풋고추의 저장성에 미치는 영향)

  • 정순경;조성환
    • Korean Journal of Food Preservation
    • /
    • v.8 no.3
    • /
    • pp.264-268
    • /
    • 2001
  • Two antimicrobial extracts of Rheum palmatum L. and Coptis chinesis France root as well as grapefruit seed extract(GFSE) were applied to dipping treatment for green chilli peppers, which were then packed in low density polyethylene(LDPE) films incorporated with 1% antimicrobial extracts and stored 10$^{\circ}C$. Dipping and packaging treatments suppressed the growth of putrefactive microorganisms and the duly ratio of green chilli peppers. In addition, the loss ratio of ascorbic acid content and their weight during the storage was lower with treated green chilli peppers. Consequently, the combined method of dipping and packaging in antimicrobial agents turned out to be superior to dipping treatment or film-packaging in the view point of decay ratio and the keeping qualities of green chilli peppers.

  • PDF

Validity experiment of dipping method in the manufacture of metal-ceramic substructure (금속 도재 하부구조물 제작 시 침적법의 타당도 실험)

  • Lee, Wan-Sun;Im, Su-Yeon;Kim, Wook-Tae
    • Journal of Dental Rehabilitation and Applied Science
    • /
    • v.31 no.1
    • /
    • pp.26-32
    • /
    • 2015
  • Purpose: The main purpose of this study is to suggest application plan of dipping method by comparing & analysing the difference between addition method and dipping method in the manufacture of metal-ceramic substructure of maxillary central incisor (#1), followed by assessing the work efficiency. Materials and Methods: Master die and hard plaster-copied one were produced and then a total of 20 copies, 10 copies for each through addition method and dipping method, were manufactured and experimented. Copings were fixed on the abutment model and invested in epoxy mounting cup. Samples were cut in labial and lingual direction, using cutter and then rubbed on sandpaper, whose 4 points were measured by using digital microscope. Results: The comparison of mean values by using t-test, parametric statistical method, shows overall significant difference (P < 0.05). Conclusion: The result of this study can be suggested as an application plan, since there is no significant difference between addition method and dipping method in the manufacture of metal-ceramic substructure.