FABRICATION AND ELECTRICAL PROPERTIES OF PZT-PVDF 0–3 TYPE COMPOSITE FILM

ABSTRACT

A film speaker was fabricated with 0–3 type piezoelectric composite. The 0–3 type composite was developed to incorporate the advantages of both ceramic and polymer. The pastes of PZT-PVDF composite were made with various mixing ratio. The paste was printed by conventional screen-printing method on ITO (Indium Tin Oxide) bottom electrode which was deposited on PET (polyethylene terephthalate) polymer film. The prepared composite film was about 80 μm in thickness. After printing the top-electrode of silver-paste, 4 kV/mm of DC field was applied at 120°C for an hour to align the electric dipole in the 0–3 composite film. The piezoelectric charge constant of d₃₃ was increased with increasing the PZT weight percent. The maximum value was 24 pC/N at 70 wt% of PZT. But the piezoelectric voltage constant of g₃₃ had the maximum value about 32 mV · m/N at 65 wt% of PZT. The SPL (Sound Pressure Level) of the speaker fabricated with the 65:35 composite film was tested at various driving voltages of 1 ～ 100V_rms. The SPL was saturated at the driving voltage of 70V_rms and the value was about 68 dB at 1 kHz.     

Integration of Novel Capacitor Structure for High Density FeRAM With Barrier Metal TiAlN and (Bi,La)4Ti3O12

16M 1T1C ferroelectric random access memory was successfully integrated by newly proposed scheme named Recessed Open Barrier (ROB) structure with planar Pt/BLT/Pt/IrOx/Ir stacked capacitor. In conventional barrier metal scheme which bottom electrode was stacked, oxygen diffused through the bottom electrode interface formed during MTP structure integration, and oxidized the edge of barrier metal resulting compressive stress. The failure was accelerated by free oxygen diffusion as the stress built up to make the bottom electrode pop-up. In this paper, the barrier metal TiAlN was recessed and refilled by ALD Al₂O₃ after bottom electrode patterning. By this novel structure, oxidation resistance was greatly improved, because oxygen diffusion path to BM was much longer than conventional scheme. The contact resistance of storage node was below 10 kΩ/plug after all the thermal budget relevant to BLT capacitor.     

Preparation of La1−xSrxMnO3 powders by combustion of poly(ethylene glycol)–metal nitrate gel precursors

La1–xSrxMnO3 powders were prepared by auto-ignited combustion of poly(ethylene glycol) (PEG)–metal–nitrate gel precursors. The thermal behaviour of the precursors strongly depends on the ratio of PEG to metal nitrate, which is closely related to the ratio of fuel to oxidizer. The burning behaviour in a furnace was successfully explained by valence concepts normally encountered in propellant chemistry. The formation of a pure perovskite phase was significantly influenced by the homogeneity of the gel precursor. Perovskite structured oxides were formed through two different paths, one of which was direct formation from the burning of a gel precursor and the other was a subsequent structural evolution by heat treatment after burning. The formation procedure of the perovskite and the morphology of powders could be explained in terms of the burning behaviour of the precursor and the role of organic residue.     

Phospholipid Hydrolysate and Antistaling Amylase Effects on Retrogradation of Starch in Bread

Effects of phospholipid hydrolysate and antistaling amylase on starch retrogradation in bread and wheat flour were investigated by differential scanning calorimetry (DSC). Phospholipid hydrolysate containing more than 90% lysophospholipid was obtained using phospholipase A₂ and was effective in forming amylose-lipid complexes. Both wheat flour and bread containing phospholipid hydrolysate were retrograded to a lesser degree when stored at room temperature. The retrogradation rate for bread with antistaling amylase was low. We postulated that antistaling amylase broke links in amylose and amylopectin, thereby promoting the formation of amylopectin-lipid complexes. The combined effect of phospholipid hydrolysate and antistaling amylase was greater than their individual effects.     

MAP-BASED PROBABILISTIC REASONING TO VEHICLE SEGMENTATION

This paper proposes a segmentation algorithm by means of a probabilistic reasoning to segment moving vehicles in front of a moving vehicle in a road traffic scene. According to the perceptually known facts of a target, we extract image primitives and update a probabilistic expectation for the target to be in an image. Since a noise image produces unreliable features and degrades the detection and localization, selecting the image primitives, which are less sensitive to noise and represent the facts well, is important. The probabilistic reasoning overcomes this problem based on MAP (maximum a posteriori) probability that combines the prior and likelihood probabilities of image features using Bayes' rule.     

景观绩效 多功能景观的度量和评估

景观绩效以量化的方式衡量了景观设计的效益。每一个景观都是独一无二的,因此需要用截然不同的方式来度量绩效。在确定绩效类别时,景观的多功能性就会显现出来。通过对这些问题的讨论以及2个景观绩效案例的研究得出结论。其中一个案例研究探讨了一个旨在促进可持续和健康生活的非盈利性组织总部设计的环境、社会和经济的效益。另一个案例研究揭示了市中心的交通环岛同时也是当地社区中心的聚集空间的环境、社会和经济效益。虽然这2个景观都提供了可持续性的重要度量方式,但是它们各自的度量方式都是根据其独特的问题和解决方式而专门制定的。     

Branched Oligosaccharides Concentrated by Yeast Fermentation and Effectiveness as a Low Sweetness Humectant

A branched oligosaccharides (BOS) mixture was prepared from liquefied corn starch using Bacillus lichenifrmis maltogenic amylase (BLMA). A highly concentrated BOS was prepared by removing glucose and maltose through yeast fermentation, which increased the BOS content. Water activity (a_w) of bread went from 0.87 to 0.82 when 10% (w/w) or to 0.78 when 20% (w/w) BOS was added. BOS lowered a_w more effectively as concentration of BOS increased. The water sorption isotherm of BOS was much higher than that of sucrose at a_w, 0.1–0.8. BOS also prevented starch retrogradation in bread, probably due to steric hinderance and to the state of water retained by BOS. Relative sweetness of BOS was ± 17.5% of sucrose. The BOS mixture produced by BLMA might provide a new type humectant for foods that is low in sweetness and retards retrogradation.