목 적: 화학수송법으로 성장시킨 Ga2Se3 및 Ga2Se3 : Co2+ 단결정의 광학적 에너지 띠 간격 energy band gap의 온도의존성을 규명하고, 이로부터 기초적 열역학 함수를 추정고자 한다. 방 법: gallium(99.9999 %, 2 mol), selenium(99.9999 %, 3 mol), cobalt(99.99 %, 0.1 mol %) 그리고 수송물질로 iodine(99.99 %, 6 mg/cm3)을 함께 석영관에 넣고 내부를 5×10-6 torr로 유지하면서 봉입하여 성장용 ampoule을 만들었다. 성장용 ampoule을 2단 전기로의 중앙에 위치시키고, 결정 성장측의 잔류불순 물을 깨끗이 제거한 후, 시료 출발측을 890 ℃, 성장측을 780 ℃로 6일간 유지하여 단결정을 성장시켰다. 기초 흡수단 부근에서 에너지 띠 간격의 온도의존성을 구하기 위하여 저온장치(Air Products, SH-4)가 부 착된 UV-VIS-NIR spectrophotometer(Hitachi, U-3501)를 사용하여 광흡수 스펙트럼을 측정하였다. 결과 및 고찰: Ga2Se3 및 Ga2Se3 : Co2+ 단결정들의 광흡수 스펙트럼은 순수한 Ga2Se3 단결정의 경우 570 nm영역에서, Ga2Se3 : Co2+ 단결정의 경우 594 nm영역에서 광흡수가 급격히 증가하여 cobalt를 첨가한 단 결정의 기초 흡수단이 장파장 측으로 이동됨을 볼 수 있었다. 또한 에너지 띠 간격의 온도의존성은 Varshni 가 제안한 실험식으로부터 구하였다. 결 론: 성장된 단결정의 구조는 cubic구조이었고, 이들의 격자상수 값은 Ga2Se3 및 Ga2Se3 : Co2+ 단결정 들에 대하여 각각 a = 5.442 Å, a = 5.672 Å이었다. 광흡수 스펙트럼으로부터 구한 optical energy band gap(Eg)의 band구조는 직접 전이형이었고, 에너지 띠 간격의 온도의존성은 Varshni방정식이 잘 적용되었 다. 이때 구한 상수 값은 Ga2Se3 단결정의 경우 Eg(0) = 2.177 eV, α= 7.8×10-4eV/K, β= 378 K로 주어 지고, Ga2Se3 : Co2+단결정의 경우 Eg(0) = 2.089 eV, α= 1.20×10-3 eV/K, β= 349 K로 주어졌다. 이들 값 으로부터 구한 에너지 띠 간격의 온도의존성으로부터 열역학 함수인 entropy(SCV), heat capacity(CCV), enthalpy(HCV) 값을 추정할 수 있었다.

The objective of this study was to review Dasik’s recipe of Jong-Ga in the Gyeongbuk area. Main methods of this study were literature review and in-depth interview. To study the historical transition of traditional Dasik, analysis of 11 cooking books from the 1400’s to 1800’s was carried out. Jong-Ga was made using Dasik and main ingredients were Songhwa, Kka and Kong Dasik. Special Dasik was in nine of Jong-Ga (Ipjae’s head family of Pungyang Jo’s clan, Sojea head family Gwangju No’s clan, Sawoodang head family Uiseong Kim’s clan, Heobaekdang’s head family of Bukye Hong’s clan, Taechon’s head family of Gyeseong Go’s clan, Gwiam’s head family of Gwangju Lee’s clan, Songdang’s head family of Milyang Park’s clan, Haeweol's head family of Pyeonghae Hwang's clan, Galyam's head family of Jaeryoung Lee’s clan) and Dasik are Gamphi dasik, Heukimja dasik, Baksulgi dasik, Tibap dasik, Daechu dasik, Yukpo dasik, Misutgaru dasik, Dotori dasik and Omija Dasik. It was used as a ritual food and reception food for guests. These recipes are good examples of functional and modern of Korean food. In the future, Dasik as well as discovery of ingredients in other foods of Jong-Ga are needed.

This study analyzed trends and contents of ancestral ritual foods of Korean traditional Jong-ga as a domestic thesis. In searching the keywords related to ancestral ritual foods using a thesis search site, a total of 15 theses in seven journals were selected for analysis. Three theses from 1996 to 1999, six theses from 2005 to 2008, and another six theses from 2012 to 2016 were announced. In measuring frequency by dividing case families analyzed in the thesis into region, there were 83 families, including seven families from Gyeonggi (8.4%), seven families from Chungcheong (8.4%), two families from Honam (2.4%), and 67 families from Yeongnam (80.8%). Fifty-four families out of 67 families from Yeongnam were located in Andong-si, occupying 65.1% of the 83 families. The family showing the highest frequency was ‘Seoae Jong-ga’ (12 times). The family clan with the highest frequency was eight families of the ‘Jinseong Lee clan’ In the future, it would be necessary to understand the research flow through analysis of research trends in ancestral ritual foods of Jong-ga as well as interdisciplinary research and methodological diversification of studies on ancestral ritual foods of Jong-ga.

The microstructural properties and electrical characteristics of sputtering films deposited with a Cu-Ga target are analyzed. The Cu-Ga target is prepared using the cold spray process and shows generally uniform composition distributions, as suggested by secondary ion mass spectrometer (SIMS) data. Characteristics of the sputtered Cu-Ga films are investigated at three positions (top, center and bottom) of the Cu-Ga target by X-ray diffraction (XRD), SIMS, 4-point probe and transmission electron microscopy (TEM) analysis methods. The results show that the Cu-Ga films are composed of hexagonal and unknown phases, and they have similar distributions of composition and resistivity at the top, center, and bottom regions of the Cu-Ga target. It demonstrates that these films have uniform properties regardless of the position on the Cu-Ga target. In conclusion, the cold spray process is expected to be a useful method for preparing sputter targets.

This research intended to conduct literary research on ‘Jeok’ of 25 jong-ga through Jong-ga Ancestral Ritual Formalities and Food, published by the Cultural Heritage National Research Institute of Cultural Heritage during 2003~2008, and compared and analyzed an arranging method and recipe transmission process by directly visiting four Jong-ga. Religious ceremony foods of Jong-ga could be divided according to the standard of the hakpa attribute (large), regional attribute (midium), and family attribute (small), which forms a complex connection structure between the attributes. ‘Jeok’ arranging form is divided into ‘3-Jeok building method (vertical structure)’, ‘3-Jeok arrangement method (horizontal structure)’, ‘3- Jeok replacement method’, ‘2-Jeok arrangement method’, ‘Jeon-Jeok arrangement method’, and ‘Others-Jeok arrangement method’. Generally, ‘jeok’ arrangement order per hakpa is in the order of ‘meat jeok - chicken jeok - fish jeok’ in case of Gihohakpa, whereas Yeongnamhakpa is in the order of ‘fish jeok - meat jeok - chicken jeok’. Umoringye (羽毛 鱗介), the method of laying ‘dojeok’ of the Gyeongbuk region, could be found in the 2nd century B.C. Chinese ancient book Hoenamja and the theoretical background was Yin and yang philosophy (陰陽論). This research has significance in terms of securing advanced results compared to advanced research that has so far concentrated on some regions and hakpas.

In this study, we investigated the effect of annealing conditions on the ferromagnetic resonance(FMR) of yttrium iron garnet (Y3Fe5O12, YIG) thin film prepared on gadolinium gallium garnet (Gd3Ga5O12, GGG) substrate. The YIG thin films were grown by rf magnetron sputtering at room temperature and were annealed at various temperatures from 700 to 1000 ˚C. FMR characteristics of the YIG thin films were investigated with a coplanar waveguide FMR measurement system in a frequency range from 5 to 20 GHz. X-ray diffraction(XRD) and X-ray photoelectron spectroscopy(XPS) were used to characterize the phase formation, crystal structure and composition of the YIG thin films. Field dependent magnetization curves at room temperature were obtained by using a vibrating sample magnetometer(VSM). The FMR measurements revealed that the resonance magnetic field was highly dependent on the annealing condition: the lowest FMR linewidth can be observed for the 800 ˚C annealed sample, which agrees with the VSM results. We also found that the Fe and O composition changes during the annealing process play important roles in the observed magnetic properties.

The purpose of this research aims to reveal how radish kimchi (Jong-ga) differs in Jong-ga recipes and old cookbooks. To accomplish this, old cookbooks ( Soowoonjabbang , Jusiksiui , Eumsikbangmunnira , Siuejunsuh , Banchandeungsok , and Buinpilji ) were reviewed and 8 Jong-ga recipes (Seogye Park Se-dang from the Bannam Park clan Jong-ga, Myungsukgong from the Changnyeong Jo clan Jong-ga, Nampa Park Jae-gyu from the Milyang Park clan Jong-ga, Geunggudang Kim Joong-jeung from the Gwangsan Kim clan Jong-ga, Dongchundang Song Jun-gil from the Eunjin Song clan Jong-ga, Myeongjae Yun Jung from the Papyung Yun clan Jong-ga, Daeseunggong Ryu Cha-dal from the Munhwa Ryu clan Jong-ga, Inmukjae Son Sung-jeung from the Milseong Son clan Jong-ga) from five areas were reviewed. We classified the radish kimchi into five categories, radish kimchi, Dongchimi, kkakdugi, Seokbakji and Nabak kimchi and other kimchi. According to old cookbooks, most kimchi was made with radish, cabbage, cucumber, pear, yuju, fish meat, and salt. Modern Jong-ga is made of seasoned radish, sticky rice paste, seafood, sugar, powdered pepper, fish sauce and salt. This study helps to understand notable clans’ cultures via their recipes for kimchi.

This study researched a document regarding ‘Pyeon (tteok)’ on 25 Jong-ga ancestral ritual foods through 「Jong-ga Ancestral ritual formalities and food」, published during 2003~2008 by the National Research Institute of Cultural Heritage of Cultural Heritage Administration. A after about 10 years, the transmission process of the setting and recipe was compared and analyzed in 2015 by directly visiting 4 Jong-ga. This research classified regions into 7 Gyeonggi, 4 Chungcheong, 2 Honam, and 12 Yeongnam, and classified hakpa, Gyeonggi, Chungcheong, Honam region into 13 Gihohakpa, Yeongnam region into 12 Yeongnamhakpa. The important analysis standard of Jong-ga ancestral ritual food was the region and hakpa, which appeared to considerably influence ‘Pyeon’ setting style, which represents and symbolizes family and recipe. Gihohakpa Jong-ga, which is an academic tradition that pursues practical interests, seems to highly regard practicality to adapt to changes along with the period. On the contrary, Yeongnamhakpa Jong-ga, which highly regards self-sufficiency living base and moral justification, seems to be highly conservative. Increase in Jong-ga, which utilizes mill, is the result of adaptation to the period environment such as Jongbu aging and lack of labor, etc.

This study conducted a literature review, field study, and in-depth interview on the build order, cooking method, and origin of ‘Donggot-tteok (rice cake)’, which was the ritual food for ‘Chungjae Gwon Beol from the Andong Gwon clan Jongga’ in Bonghwa, Gyeongbuk, who deifies Chungjae Gwon Beol as Bulcheonwi. Donggot-tteok of Chungjae Jong-ga is classified as one kind of Bonpyeon (Janjeolpyeon) and 11 kinds of Utgipyeon, and assumes a unique circle build shape. According to the results of the literature review data in 2004 and 2010 with field study data in 2014, the build order, materials, and cooking method were maintained without large changes. With regard to Utgipyeon with which Donggot-tteok is topped, Cheongjeolpyeon, Milbiji, Songgisongpyeon, Gyeongdan, Ssukdanja, Bupyeon, Japgwapyeon, Jeon, Sansim, Jo-ak, and Kkaeguri were heaped in each layer, and the beauty of obangsaek (five colors) was well harmonized. Besides, with regard to the origin of Donggot-tteok, which was presented without elaborating sundry records, we examined the possibility of being introduced from the royal court through old paper and the Jokbo (family tree) that Jong-ga owns.

The purpose of this research was to reveal how Jong Ga and its cuisine is perceived by Koreans and foreign tourists and to develop Jong Ga culinary culture for culinary tourism. The Inje Jong Ga was chosen since it is located in Jeonju, Hanok Village, which is a destination for tourists and gourmet enthusiasts. In-depth personal interviews were performed with Koreans and with foreign tourists who were visiting Korea. Interviews were done to provide deeper insight into the comments and subject matters. Most tourists selected "having one table setting for each (Doksang)" as the most distinctive part of Jong Ga and its cuisine. To develop the experience at a Jong Ga as a culinary destination, questionnaires were created to study six areas: preferences on length of stay, price range, food serving style, things to be improved, expectations by as a tourist at a Jong Ga, and the role of the food guide. Perceptions toward Jong Ga and its cuisine were generally positive, but the quality of service and lack of organization in establishments were perceived to be the negative factors.

This study manufactured a CIG-based composite coating layer utilizing a new warm spray process, and amixed powder of Cu-20at.%Ga and Cu-20at.%In. In order to obtain the mixed powder with desired composition, theCu-20at.%Ga and Cu-20at.%In powders were mixed with a 7:1 ratio. The mixed powder had an average particle size of35.4 µm. Through the utilization of a warm spray process, a CIG-based composite coating layer of 180 µm thicknesscould be manufactured on a pure Al matrix. To analyze the microstructure and phase, the warm sprayed coating layerunderwent XRD, SEM/EDS and EMPA analyses. In addition, to improve the physical properties of the coating layer, anannealing heat treatment was conducted at temperatures of 200℃, 400℃ and 600℃ for 1 hour each. The microstructureanalysis identified α-Cu, Cu4In and Cu3Ga phases in the early mixed powder, while Cu4In disappeared, and additionalCu9In4 and Cu9Ga4 phases were identified in the warm sprayed coating layer. Porosity after annealing heat treatmentreduced from 0.75% (warm sprayed coating layer) to 0.6% (after 600℃/1 hr. heat treatment), and hardness reducedfrom 288 Hv to 190 Hv. No significant phase changes were found after annealing heat treatment.

Leaching of MOCVD dust in the LED industry is an essential stage for hydro-metallurgical recovery of pure Ga and In. To recover Ga and In, the leaching behavior of MOCVD scrap of an LED, which contains significant amounts of Ga, In, Al and Fe in various phases, has been investigated. The leaching process must be performed effectively to maximize recovery of Ga and In metals using the most efficient lixiviant. Crystalline structure and metallic composition of the raw MOCVD dust were analyzed prior to digestion. Subsequently, various mineral acids were tested to comprehensively study and optimize the leaching parameters such as acidity, pulp density, temperature and time. The most effective leaching of Ga and In was observed for a boiling 4 M HCl solution vigorously stirred at 400 rpm. Phase transformation of GaN into gallium oxide by heat treatment also improved the leaching efficiency of Ga. Subsequently high purity Ga and In can be recovered by series of hydro processes.

만병초의 종자는 20οC에서 발아율이 69.1%로 가장 높았고, 25οC는 63.0%이고, 상온에서는 발아율이 52.9%로낮았다. 광 조건에 따른 발아특성은 LED 보광 및 자연광에서 60% 이상 발아되었으나 차광 시에는 발아율이40% 이하로 현저하게 낮았다. 만병초 종자를 인공배양토에 vermiculite 또는 peatmoss를 50% 혼합하여 파종한결과, 발아율은 큰 차이 없이 51.6~58.2%로 나타났다.복토 깊이에 따른 발아율은 무 복토가 62.3%, 2mm 복토는 60.2%에 비하여 6mm복토는 3.5%로서 복토의 깊이가 깊어질수록 발아율이 현저하게 낮아졌다. 관수 방법에 따른 발아율은 1일 2회 관수와 1일 1회 관수하였을 때 58~63%로 발아율이 양호하였으며, 3일 1회관수 시 발아율이 10.6%로 현저하게 떨어졌다. GA325ppm에서 GA3 100ppm까지 20οC와 25οC에서 처리 농도가 증가할수록 발아율이 증가하는 경향이었다. GA3 100과 200ppm을 처리한 종자의 발아율은 농도간 차이 없이97.3~98.6%로 높았고, 50ppm 처리에서는 80%이상의 발아율을 보였으나 25ppm 처리는 73.0%를, 무처리는 64.0%이였다.

In this research, a precipitation method was used to synthesize β-Ga2O3 powders with various particle morphologies and sizes under varying precipitation conditions, such as gallium nitrate concentration, pH, and aging temperature, using ammonium hydroxide and ammonium carbonate as precipitants. The obtained powders were characterized in detail by XRD, SEM, FT-IR, and TG-DSC. From the TG-DSC result, GaOOH phase was transformed to β-Ga2O3 at around 742˚C, and weight loss percent was about 14 % when NH4OH was used as a precipitant. Also, β-Ga2O3 formed at 749˚C and weight loss percent was about 15 % when (NH)2CO3 was used as a precipitant. XRD results showed that the obtained Ga2O3 had pure monoclinic phase in both cases. When (NH)2CO3 was used as a precipitant, the particle shape changed and became irregular. The range of particle size was about 500nm-4μm based on various concentrations of gallium nitrate solution with NH4OH. The particle size was increased from 1-2μm to 3-4μm and particle shape was changed from spherical to bar type by increasing aging temperature over 80˚C.

To realize high-performance thin film solar cells, we prepared CIGS by the co-evaporation technique on both sodalime and Corning glass substrates. The structural and efficient properties were investigated by varying the thickness of the Mo:Na layer, where the total thickness of the back contact was fixed at 1μm. As a result, when the Mo:Na thickness was 300 nm on soda-lime glass, the measured Na content was 0.28 %, the surface morphology was a plate-like compact structure, and the crystallinity by XRD showed a strong peak of (112) preferential orientation together with relatively intense (220) and (204) peaks as the secondary phases influenced crystal formation. In addition, the substrates on soda-lime glass effected the lowest surface roughness of 2.76 nm and the highest carrier density and short circuit current. Through the optimization of the Mo:Na layer, a solar conversion efficiency of 11.34% was achieved. When using the Corning glass, a rather low conversion efficiency of 9.59% was obtained. To determine the effects of the concentration of sodium and in order to develop a highefficiency solar cells, a very small amount of sodium was added to the soda lime glass substrate.