Reduction of defects and improvement in the performance of blue phosphor for thick‐dielectric electroluminescent displays using Color‐by‐Blue

Abstract— Defect‐free large‐area inorganic thick‐dielectric EL (TDEL) displays using Color by Blue (CBB) technology have been successfully developed. We have achieved the world's highest blue‐phosphor luminance of 900 cd/m² for a single‐pixel device by using CBB and by optimizing the e‐beam gun configuration and the flow rate of H₂S in the vacuum chamber. By analyzing the defects on panels with triple‐pattern phosphors and CBB panels, we also found that the number of defects on CBB panels can be drastically reduced compared with those on triple‐pattern panels. The defect‐free 17‐in. VGA CBB panels show better characteristics, a high peak luminance of 600 cd/m² and a high contrast ratio of 1000:1, compared with those of triple‐pattern panels.     

Effect of the dilation caused by helium bubbles on edge dislocation motion in α-iron: molecular dynamics simulation

Various types of nanometric defects such as voids and helium (He) bubbles produced by high-energy neutron irradiations are known to degrade the mechanical properties of irradiated materials. In this study, we have evaluated the obstacle strength of He bubbles to the mobility of an edge dislocation in α-iron for 2 and 4 nm bubbles with He-to-vacancy (He/V) ratios ranging from 0 to 1 at 300 and 500 K, by molecular dynamics simulation. Results showed that as the He/V ratio increases, the obstacle strength needed for the release of a dislocation from the bubble becomes stronger up to a moderate He/V ratio (0.6 and 0.4 for 2 and 4 nm bubbles, respectively, at both temperatures), and a further increase in the He/V ratio leads to weakening of the obstacle strength. For He/V = 1, the obstacle strengths are 10–30% weaker than those at moderate He/V ratios depending on the bubble size and temperature. The extent of obstacle strength was found to be correlated with the dilation caused by He bubbles depending on the bubble size, He/V ratio, and temperature.     

Visualized measurement of extremely high-speed droplets in Venturi scrubber

Venturi scrubbers for filtered venting have been installed in nuclear power plants worldwide. Venturi scrubbers can eliminate fission products from a polluted gas by interaction through gas–liquid interfaces. Therefore, droplet diameter is important from the viewpoint of decontamination. When Venturi scrubbers are used in severe accidents, the gas flow velocity might be extremely high. In these studies, the authors did not measure droplet diameter under extremely high gas velocity conditions. In the scenarios, experimental data pertaining to droplet diameter, under the extremely high gas flow velocity, are required. Therefore, this objective is to evaluate the diameter of extremely high-speed droplets. A visualization experiment was conducted using a Venturi scrubber. The droplet diameter distribution and the Sauter mean diameter (SMD) were determined. By comparing between the experimental value of SMDs and the one evaluated using Nukiyama–Tanasawa equation, it was confirmed that the Nukiyama–Tanasawa equation can be used to evaluate SMD with good accuracy in the gas velocity range of 82–250 m/s, except the highest gas velocity conditions. Furthermore, the droplet generation mechanism in the Venturi scrubber was considered to clarify the main reason why the Nukiyama–Tanasawa equation can be used to evaluate SMD droplet diameter.     

Intestinal absorption and biological effects of orally administered amorphous silica particles

Although amorphous silica nanoparticles are widely used in the production of food products (e.g., as anticaking agents), there is little information available about their absorption and biological effects after oral exposure. Here, we examined the in vitro intestinal absorption and in vivo biological effects in mice of orally administered amorphous silica particles with diameters of 70, 300, and 1,000 nm (nSP70, mSP300, and mSP1000, respectively) and of nSP70 that had been surface-modified with carboxyl or amine groups (nSP70-C and nSP70-N, respectively). Analysis of intestinal absorption by means of the everted gut sac method combined with an inductively coupled plasma optical emission spectrometer showed that the intestinal absorption of nSP70-C was significantly greater than that of nSP70. The absorption of nSP70-N tended to be greater than that of nSP70; however, the results were not statistically significant. Our results indicate that silica nanoparticles can be absorbed through the intestine and that particle diameter and surface properties are major determinants of the degree of absorption. We also examined the biological effects of the silica particles after 28-day oral exposure in mice. Hematological, histopathological, and biochemical analyses showed no significant differences between control mice and mice treated with the silica particles, suggesting that the silica nanoparticles evaluated in this study are safe for use in food production.     

Sweeteners interacting with the transmembrane domain of the human sweet-taste receptor induce sweet-taste synergisms in binary mixtures

Sweet enhancing effect of neohesperidin dihydrochalcone (NHDC) or cyclamate has been reported to be synergistic in human sensory tests. However, little is known about whether these synergisms are caused by the mechanism mediated by the human sweet-taste receptor. Here, we examined the sweetness intensity of sweet tastant mixtures by measuring the responses of cultured cells stably expressing the human sweet-taste receptor. The results showed that the cell response to sucrose was synergistically potentiated by the addition of NHDC or cyclamate. Moreover, a point mutation in the transmembrane domain of hT1R3 almost completely eliminated the enhancing effects of NHDC and cyclamate. These results suggest that ligand–receptor interactions in the transmembrane domain of hT1R3 are necessary for NHDC and cyclamate to elicit the synergistic potentiation of the receptor activation. Our results may provide the foundation of a molecular basis for receptor-based synergisms of sweet tastes in mixtures of diverse sweet substances.