Dependence of the viewing angle control property of a guest-host liquid crystal cell on the extinction coefficient of the mixture.

The theoretical prediction of a display viewing angle control using a guest-host (GH) liquid crystal (LC) cell has been reported by Chen et al. [Jpn. J. Appl. Phys.48, 062401 (2009)JJAPA50021-492210.1143/JJAP.48.062401]. We experimentally confirmed the viewing angle control property of the GH cell and also investigated its dependence on the extinction coefficient of the GH mixture. The GH cell with a negative dielectric anisotropy and a vertical orientation was attached on front of the display panel, resulting in narrow viewing (NV) property at the field-off state. The GH molecules were switched to a planar orientation, which is also orthogonal to the polarization direction of light at the field-on state, showing wide viewing (WV) property. We varied the concentration of a guest dichroic dye in a host LC and measured the extinction coefficients of the mixtures. We simulated the viewing control property using the measured extinction coefficients and found that the horizontal viewing angle can be controlled using the GH cell, but the vertical viewing angle cannot be controlled. Then, we experimentally confirmed the horizontal viewing angle control using the GH cell. The extinction between the NV and the WV states was increased with a greater extinction coefficient of the GH molecules, but the transmittance was decreased.

Changes in antioxidant activities and volatile compounds of mixed berry juice through fermentation by lactic acid bacteria.

The objectives of this study were to analyze antioxidant activities and identify volatile compounds in mixed berry juice after fermentation by lactic acid bacteria (LAB). Antioxidant activity of the mixed berry juice increased significantly from 209.57±2.93 to 268.30±1.75 µmol TE/g after 24 h of fermentation. After LAB fermentation, 34 volatile compounds were identified. Among them, three compounds-benzoic acid, benzaldehyde, and vitispirane-showed significant changes in their concentrations. Peak areas of benzoic acid and benzaldehyde, which are known to possess antioxidant activities, increased by 64 and 188%, respectively, after fermentation. However, the peak area of vitispirane, which is the most abundant terpene compound in berry juices, decreased by 92% after fermentation.