Abstract: Provided are an organic electronic element comprising an anode, a cathode, and an organic material layer between the anode and the cathode, and an electronic device comprising the organic electronic element, wherein the organic material layer comprises each compound represented by Formula 1, Formula 2, or Formula 3, thereby the driving voltage of the organic electronic element can be lowered and the luminous efficiency and lifespan can be improved.

Abstract: A stereoscopic display device including a barrier panel is provided. When a viewing distance of a viewer is out of the proper range, the stereoscopic display device may shift the blocking regions and the transmitting regions of the barrier panel. The stereoscopic display device may maintain the ratio of channels located within a barrier blocking region and a barrier transmitting region of the barrier panel by using the channels disposed within trigger regions of the barrier panel. Thus, the stereoscopic display device may provide a stereoscopic image of good quality to the viewer located at a region being out of the proper range.

Abstract: The invention relates to process for preparing persimmon vinegar, in which persimmon extract is added to persimmon concentrate to obtain a mixture and then the mixture is spray dried; and vinegar powder having a taste and a smell convenient to eat, produced by the process. The persimmon vinegar powder is prepared by concentrating persimmon vinegar to 12˜18° BX using vacuum concentrator to obtain a concentrate of persimmon vinegar; adding 15˜30 weight % of extract of persimmon leaf and 5˜9 weight % of cyclodextrin, based on the weight of the concentrate, to the concentrate to obtain a solution and then stirring the solution; dissolving 1˜5 weight % of lactose, 25˜35 weight % of maltodextrin, and 5˜9 weight % of gum, based on weight of the concentrate, in the stirred solution and homogenizing the solution: and spray drying the homogenized solution to obtain a powder.

Abstract: This invention is a method of making persimmon vinegar powder which involves the technique of adding extracts from persimmon leaves to concentrated persimmon vinegar and spray-dry the liquid. This technique is the best method of manufacturing persimmon vinegar powder, for it enables the control of the scent and taste so as to make it easy to drink, and also reduces the loss of nutrients during the curing processes. The persimmon vinegar powder made, using this invention, goes through the following processes: getting persimmon vinegar concentration through concentrating persimmon vinegar with a vacuum concentrator to 12-18°Bx; using the weight of the concentrated persimmon vinegar as a standard, adding and stirring in persimmon leaf extract 15-30% and cyclo-dextrin 5-9% to the persimmon vinegar concentrate; again, using the weight of the persimmon vinegar concentrate as a standard, adding and dissolving lactose 1-5%, malto-dextrin 25-30%, gum homogenized liquid and producing the powder.