• Title/Summary/Keyword: 손온도

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TEM analysis of pits of GaN thin film grown on intermediate temperature (TEM을 이용한 저온성장된 GaN박막의 결함분석)

  • 손광석;김동규;조형균
    • Proceedings of the Materials Research Society of Korea Conference
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    • 2003.03a
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    • pp.105-105
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    • 2003
  • InGaN/GaN MQW 구조는 청색 및 녹색 범위의 밴드 갭을 가지는 반도체로 최근 LED 및 LD 제조 등에 이용되고 있다. InGaN/GaN MQW은 InGaN와 GaN의 최적 성장온도의 중간온도에서 실행된다. InGaN와 GaN는 최적 성장온도의 차이가 크므로 중간온도에서 성장 시에 많은 결함이 생긴다. 성장온도가 높으면 InN가 분해되고 낮을 경우에는 질소의 결핍이 일어난다. 최적성장온도의 선택이 매우 중요한 문제로 주목되었다. Si 도핑으로 중간온도 성장 시에 형성되는 결함을 감소시키고 광학적 특성을 향상시킨다고 보고되었다. 그러나, Si 도핑효과에 대한 구체적이고 체계적인 연구는 부족한 실정이다. MQWs 구조의 GaN 장벽층에 미치는 성장온도와 Si 도핑 효과를 이해하기 위해서는 고온에서 성잠시킨 GaN박막(HT-GaN) 위에 중간온도에서 성장된 GaN 에피층(IT-GaN)의 구조에 관한 연구가 선행되어야한다. 본 연구에서는 HT-GaN 위에 성장된 GaN 에피층에 미치는 성장 온도와 Si 도핑 효과에 관해 연구하였다.

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The Changes of Sweating Area, Temperature and Blood Flow in the Upper and Lower Extremity after Hyperhidrosis Operations (다한증수술후 발한분포 및 상하지의 온도변화와 혈류량변화)

  • 김용환;장윤희;문석환;조건현;왕영필;김세화;곽문섭;김학희;장혜숙
    • Journal of Chest Surgery
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    • v.32 no.5
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    • pp.456-460
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    • 1999
  • Background: Thoracic sympathectomy for hyperhidrosis has been recognized as an effective treatment using thoracoscopic devices and operative techniques, but the satisfaction has decreased due to a compensatory hyperhidrosis. Therefore, the postoperative results and compensatory hyperhidrosis were analyzed. We also measured the temperature differences in the hand and foot during the preoperative and postoperative periods and measured the blood flow of upper and lower extremities. Material and Method: From December 1995 to July 1998, total of 47 patients with hyperhidrosis underwent sympathectomy via VATS at the Department of Thoracic and Cardiovascular Surgery, Kangnam St. Mary's Hospital. The patients were evaluated for preoperative and postoperative temperature changes on the finger and toe, and preoperative and postoperative blood flows were measured by the Doppler examination on the digital artery, radial artery and dorsalis pedis artery. Result: There were no operative deaths but some complications existed: 7 pneumothorax, 3 recurrence and 1 Honor syndrome. Ninety-five percent of the patients also had compensatory sweating especially in the trunk. There were 5 patients who regretted recurring the operation because of the compensatory sweating. Sweating decreased in 46% of the sole hyperhidrosis patients. The temperature difference between preoperation and postoperation was 1$^{\circ}C$ on the right hand side and 1.9$^{\circ}C$ on the left hand side(P<0.05). There was no significant temperature difference on the sole. Blood flow increased significantly in the palm, but no difference in the sole. Conclusion: In conclusion, thoracic sympathectomy for hyperhidrosis is a safe and effective treatment but satisfaction has been decreased by the compensatory sweating; therefore, it is important to thoroughly explain the compensatory sweating prior to surgery. Improvement of the plantar hyperhidrosis is not due to a physiological change, but to a psychological stability.

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밀봉수주입 열교환기의 비정상 열전달 특성

  • 장근선;진승령;손용수
    • Proceedings of the Korean Nuclear Society Conference
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    • 1995.10a
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    • pp.352-357
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    • 1995
  • 원자력발전소 화학 및 체적제어계통의 일부인 밀봉수주입계통은 원자로 냉각재펌프 밀봉장치로 일정한 온도 범위의 밀봉수를 공급하여 밀봉장치의 건전성 및 원자로 냉각재 계통의 압력경계를 유지한다. 그러나 발전소 과도상태시 밀봉수 주입온도가 허용범위를 벗어나게 되면 온도조절기 폐쇄신호에 의해 밀봉장치로의 밀봉수 주입이 차단될 수 있다. 본 연구에서는 발전소 과도시에도 밀봉수 주입이 지속적으로 가능한 설계개선 방안으로 밀봉수주입 열교환기 주위에 우회라인을 설치하는 방안을 제시하고 밀봉수주입 열교환기 내에서의 비정상 열전달 현상을 수치해석을 이용하여 분석하였다. 계산은 속도장을 정상 상태인 power-law분포로 가정하고 시간 t=0에서 입구온도가 급격히 변하는 과도시 우회 유량 및 시간 변화에 대한 온도분포, 국부 Nusselt 수, 평균온도 등을 구하였다.

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Development of temperature monitoring system of pressurizer surge tine thermal stratification (원전 원자로 냉각재 계통의 가압기 밀림배관 열성층 온도 감시 시스템 개발)

  • Ro, Jae-Hee;Kwon, Seok-Geon;Yi, Uk-Kun;Kim, Jung-Sun;Shon, Chang-Ho
    • Proceedings of the KIEE Conference
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    • 2000.07d
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    • pp.2501-2503
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    • 2000
  • 본 연구는 윈자력발전소 원자로 냉각재 계통의 가압기 밀림배관내에서 서로 다른 온도의 유체가 밀도차에 의해 분리된 채 존재하는 열성층의 온도를 감시할 수 있는 시스템을 개발한다. 개발된 온도 감시 시스템은 국내원자력발전소 중 가장 오래된 고리원자력발전소 1호기의 수명연장과 관련하여 가압기 밀림배관의 열성층 온도를 측정하므로써 열성층화에 따른 배관의 건정성 여부를 평가하는데 사용한다.

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A Study on the Hand Hygiene of Food Handlers of Food Court and Cafeteria in University Campus (대학 구내 휴게음식점 종사자의 손 위생관리에 관한 연구)

  • Kim, Jong-Gyu;Park, Jeong-Yeong;Kim, Joong-Soon
    • Journal of Food Hygiene and Safety
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    • v.25 no.2
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    • pp.133-142
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    • 2010
  • This study was performed to investigate awareness of hand washing, hand washing behavior, and the levels of indicator microorganisms on hands of food handlers who work in the food court and cafeteria of a university campus. The three methods used were questionnaire survey by interview, direct observation in restrooms, and microbiological examination according to the Food Code of Korea. A positive attitude toward hand washing compliance was reported by the responded food handlers; however, improper hand washing and poor hand hygiene of the food handlers were recognized by the unnoticed direct observation. Significant differences were found between the questionnaire survey and the direct observation (p < 0.05) in hand washing compliance after using the toilet, duration of hand washing, use of hand washing agent, washing different parts of the hands, hand-drying method, temperature of water, and method of turning off the water. Samples taken from their hands before work showed higher level of standard plate count, total and fecal coliforms, and Escherichia coli than those taken after washing with water. After washing hands with antiseptic liquid soap, the bacterial populations including Staphylococcus aureus on hands were dramatically reduced. This study indicates that there is a remarkable difference between the food handlers' awareness of hand washing and their hand washing behavior. Poor hand washing compliance and hand hygiene were indicated by the positive results of total and fecal coliforms, E. coli, and S. aureus on hands of some food handlers. The findings of this study suggest that the hand hygiene of the food handlers need to be improved. More training/education on hand washing and hand hygiene of the food handlers should be necessary.