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Double-gate structure enabling remote Coulomb scattering-free transport in atomic-layer-deposited IGO thin-film transistors with HfO gate dielectric through insertion of SiO interlayer.
Sci Rep
April 2024
Department of Electronic Engineering, Hanyang University, Seoul, 04763, Republic of Korea.
In this paper, high-performance indium gallium oxide (IGO) thin-film transistor (TFT) with a double-gate (DG) structure was developed using an atomic layer deposition route. The device consisting of 10-nm-thick IGO channel and 2/48-nm-thick SiO/HfO dielectric was designed to be suitable for a display backplane in augmented and virtual reality applications. The fabricated DG TFTs exhibit outstanding device performances with field-effect mobility (μ) of 65.
View Article and Find Full Text PDFAn overview of the heat-induced changes of the chemical composition of bone from fresh to calcined.
Int J Legal Med
May 2024
Department of Medical Biology, Section Anatomy & Biomedical Engineering and Physics, Amsterdam Medical Centre, Location Academic Medical Centre, Meibergdreef 9, 1105 AZ, Amsterdam, The Netherlands.
When bone is exposed to thermal stress, the chemical composition changes. This affects bone tissue regeneration after surgery, and these changes can also aid in reconstructing ante-, peri-, and post-mortem events in forensic investigations and past activities on cremation practices in archaeology. However, to date, no complete overview exists on the chemical composition of both fresh and thermally altered bone.
View Article and Find Full Text PDFExploring non-equilibrium processes and spatio-temporal scaling laws in heated egg yolk using coherent X-rays.
Nat Commun
September 2023
Department Physik, Universität Siegen, 57072, Siegen, Germany.
The soft-grainy microstructure of cooked egg yolk is the result of a series of out-of-equilibrium processes of its protein-lipid contents; however, it is unclear how egg yolk constituents contribute to these processes to create the desired microstructure. By employing X-ray photon correlation spectroscopy, we investigate the functional contribution of egg yolk constituents: proteins, low-density lipoproteins (LDLs), and yolk-granules to the development of grainy-gel microstructure and microscopic dynamics during cooking. We find that the viscosity of the heated egg yolk is solely determined by the degree of protein gelation, whereas the grainy-gel microstructure is controlled by the extent of LDL aggregation.
View Article and Find Full Text PDFIn this study, the effects of bismuth (Bi) irradiation on InAs quantum dot (QD) lasers operating in the telecommunication wavelength band were investigated. Highly stacked InAs QDs were grown on an InP(311)B substrate under Bi irradiation, and a broad-area laser was fabricated. In the lasing operation, the threshold currents were almost the same, regardless of Bi irradiation at room temperature.
View Article and Find Full Text PDFPredicting B. cereus growth and cereulide production in dairy mix.
Int J Food Microbiol
March 2022
Food Microbiology, Wageningen University & Research, Wageningen, the Netherlands. Electronic address:
This study aims to quantify growth and cereulide production by Bacillus cereus and their potential correlation in an intermediate dairy wet-mix. Systematic experiments were carried out using the emetic reference strain F4810/72 in the suboptimal range of temperature of 12 °C to 20 °C. Growth and cereulide kinetic parameters were estimated and the three parameters (i) time to first cereulide quantification (t), (ii) maximum specific growth rates (μ) and (iii) cereulide production rates (k) were modelled as a function of temperature.
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