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LED-technologie bestaat al jaren, maar toch is de opmars van LED-lampen pas recent echt op gang gekomen. De afkorting LED staat voor Light Emitting Diode en verwijst naar een technologie die via halfgeleiders licht maakt uit stroom. Die manier van licht produceren verspilt minder energie dan oudere vormen van verlichting. Sinds een paar jaar is LED-verlichting bovendien fors in prijs gedaald en daarmee is ze een logische opvolger geworden van ouderwetse gloeilampen, TL-buizen en spaarlampen. Nieuwe generaties LED-lampen blijken steeds beter te presteren qua levensduur en lichtopbrengst, zonder dat het stroomverbruik toeneemt. De ontwikkeling van LED-technologie gaat daarnaast verder met verlichting met organische LEDs ofwel OLEDs. Daarmee kunnen grote lichtgevende oppervlakken en zelfs buigzame folies worden gemaakt. Mogelijk gaan OLEDs in de toekomst een plek veroveren naast LED-lampen.


Chemistry --- LED (light emitting diode)

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Electronics --- LED (light emitting diode) --- UPS (uninterruptible power supply) --- EMI (electromagnetic interference) --- elektrische circuits --- versterkers --- regeltechniek

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Dit boek biedt een degelijk inzicht in de (fysische) meettheorie en meettechniek. De kennis stelt de (toekomstige) technicus in staat om op een verantwoorde wijze meetapparatuur te kunnen aanschaffen en gebruiken. Uit de meettheorie worden in dit boek die onderwerpen behandeld die noodzakelijk zijn voor een goede presentatie, analyse en interpretatie van meetresultaten. Van de meetapparatuur wordt het globale werkingsprincipe behandeld en worden de belangrijkste functies beschreven. De nadruk ligt daarbij op de fysische omzettingsprincipes en op de hoofdfuncties van de gebruikte elektronica. Er wordt uitgebreid aandacht besteed aan koppeling van meetsystemen aan de computer. De onderwerpen worden zoveel mogelijk behandeld aan de hand van (vereenvoudigde) praktijkvoorbeelden. Bij de introductie van de wiskundige en fysische achtergronden is ernaar gestreefd aan te sluiten op het gemiddelde kennisniveau van studenten in het HTO en niet verder uit te weiden dan strikt noodzakelijk is. In een aparte uitgave zijn de uitwerkingen van alle opdrachten opgenomen.

Measuring methods in physics --- Machine elements --- filters --- LED (light emitting diode) --- modulatie --- meettoestellen --- FET (field-effect transistor) --- meettechniek --- procestechnologie --- storingen --- 681.5.01 --- meettechnieken --- grondslagen en theorie van besturingstechniek

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Revised and fully up-dated, the second edition of this graduate textbook offers a comprehensive explanation of the technology and physics of LEDs such as infrared, visible-spectrum, ultraviolet, and white LEDs made from III-V semiconductors. Elementary properties such as electrical and optical characteristics are reviewed, followed by the analysis of advanced device structures. With nine additional chapters, the treatment of LEDs has been vastly expanded, including new material on device packaging, reflectors, UV LEDs, III-V nitride materials, solid-state sources for illumination applications, and junction temperature. Radiative and non-radiative recombination dynamics, methods for improving light extraction, high-efficiency and high-power device designs, white-light emitters with wavelength-converting phosphor materials, optical reflectors, and spontaneous recombination in resonant-cavity structures are discussed in detail. With exercises, solutions, and illustrative examples, this textbook will be of interest to scientists and engineers working on LEDs and graduate students in electrical engineering, applied physics, and materials science.

Light emitting diodes. --- 621.382.2 --- Dioden --- Crystal diodes --- 621.382.2 Crystal diodes --- LED (light emitting diode) --- Light emitting diodes --- Fysica --- 621.382 --- 621.382 Electronic devices using solid-state effects. Semiconductor devices --- Electronic devices using solid-state effects. Semiconductor devices --- LEDs (Light emitting diodes) --- Diodes, Semiconductor --- Electroluminescent devices --- LED lamps --- Light-emitting electrochemical cells --- Electronics and optics of solids --- Electronics

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Food products are very complex mixtures consisting of naturally occurring compounds and other substances, generally originating from technological processes, agrochemical treatments, or packaging materials. However, food is no longer just a biological necessity for survival. Society demands healthy and safe food, but it is also increasingly interested in other quality attributes more related to the origin of the food, the agricultural production processes used, the presence or not of functional compounds, etc. Improved methods for the determination of authenticity, standardization, and efficacy of nutritional properties in natural food products are required to guarantee their quality and for the growth and regulation of the market. Nowadays, liquid chromatography with ultraviolet detection, or coupled to mass spectrometry and high-resolution mass spectrometry, are among the most powerful techniques to address food safety issues and to guarantee food authenticity in order to prevent fraud. The aim of this book is to gather review articles and original research papers focused on the development of analytical techniques based on liquid chromatography for the analysis of food. This book is comprised of six valuable scientific contributions, including five original research manuscripts and one review article, dealing with the employment of liquid chromatography techniques for the characterization and analysis of feed and food, including fruits, extra virgin olive oils, confectionery oils, sparkling wines and soybeans.

Research & information: general --- confectionery fats --- positional isomers --- silver-ion HPLC --- triglycerides --- high performance liquid chromatography --- UV detection --- multivariate calibration --- food authentication --- olive oils --- fraud quantitation --- controlled environment --- far infrared irradiation (FIR) --- light emitting diode (LED) light --- flavonoid --- soybean sprouts --- food and feed analysis --- liquid chromatography --- challenges --- nutritional analysis --- additives --- contaminants --- polyphenols --- protected designation of origin --- coupages --- sparkling wine (cava) --- characterization --- chemometrics --- Passifloraceae --- Solanaceae --- hypoglycaemic --- α-amylase --- n/a