Doping and crystallization of amorphous SiGe films with an excimer (KrF) laser

1995 ◽  
Vol 10 (8) ◽  
pp. 1884-1888 ◽  
Author(s):  
S. Krishnan ◽  
M.I. Chaudhry ◽  
S.V. Babu
Keyword(s):  
Silicon Germanium ◽  
Room Temperature ◽  
Laser Pulses ◽  
Laser Exposure ◽  
Silicon Substrates ◽  
A Value ◽  
Crystal Film ◽  
Krf Laser ◽  
Amorphous Silicon Germanium

Amorphous silicon germanium (a-SiGe) films, deposited on silicon substrates at room temperature in a molecular beam epitaxy system, were transformed into a single-crystal film and doped with phosphorus by exposure to KrF laser pulses. Electron channeling patterns showed that laser exposure resulted in crystallization of the undoped a-SiGe films. The SiGe films were doped by laser irradiation, using a phosphorus spin-on-dopant. The sheet resistance of the doped films decreased with increasing numbers of pulses, reaching a value of about ∼ 5 × 104 ohms/□ after 15 pulses. I-V data from mesa-type n-SiGe/p-Si diode devices were used to determine the effect of laser processing on the quality of the SiGe films.

High-speed amorphous silicon germanium infrared sensors prepared on crystalline silicon substrates

1998 ◽  
Vol 45 (9) ◽  
pp. 2085-2088 ◽  
Author(s):  
Jyh-Jier Ho ◽  
Y.K. Fang ◽  
Kun-Hsien Wu ◽  
W.T. Hsieh ◽  
S.C. Huang ◽  
...  
Keyword(s):  
Amorphous Silicon ◽  
Silicon Germanium ◽  
High Speed ◽  
Crystalline Silicon ◽  
Silicon Substrates ◽  
Infrared Sensors ◽  
Amorphous Silicon Germanium

Laser Crystallization and Annealing of Ferroelectric Thin Films

1995 ◽  
Vol 397 ◽  
Author(s):  
J.S. Zhu ◽  
X.M. Lu ◽  
X. Liu ◽  
W. Tian ◽  
Z. Yang ◽  
...  
Keyword(s):  
Thin Films ◽  
Room Temperature ◽  
Laser Annealing ◽  
Ferroelectric Phase ◽  
Ferroelectric Thin Films ◽  
Laser Crystallization ◽  
Amorphous Films ◽  
Krf Laser

ABSTRACTFerroelectric PbZr0.44Ti0.56O3 film with pure ferroelectric phase was fabricated by Ar3+ and KrF laser crystallization technique from as-deposited amorphous films, with the substrate at room temperature. Laser annealing technique was also used to improve the quality of BaTiO3 (BT) films.

Protein Quality of Four Peanut Cultivars Grown at Two Locations

1981 ◽  
Vol 8 (1) ◽  
pp. 61-65
Author(s):  
Josephine Miller ◽  
Timothy H. Sanders
Keyword(s):  
North Carolina ◽  
Dietary Protein ◽  
Nutritional Quality ◽  
Room Temperature ◽  
Protein Quality ◽  
Control Diet ◽  
Peanut Meal ◽  
A Value ◽  
Peanut Cultivars

Abstract Four cultivars of peanuts (Florigiant, Florunner, Starr and Tamnut) grown at two locations (Lewiston, North Carolina (NC) and Stephenville, Texas (TX)) in the National Regional Variety Trials were evaluated for protein nutritional quality. Peanuts, blanched with a minimum of heat treatment and partially defatted on a Carver press, were extracted with hexane at room temperature. Rats were fed these peanut meals to provide 10% of dietary protein (N × 6.25). PER was calculated as the ratio of weight gained to protein consumed for the 28-day feeding period. Adjusted PER values of the 8 peanut meals ranged from 1.3 to 1.7 compared to a value of 2.5 for the casein control diet. No statistically significant differences existed in PER among the 4 cultivars grown in NC. Florunner and Tamnut produced in TX had lower PER values than Florigiant and Starr grown at the same location. Florigiant, Florunner, and Tamnut grown in NC had lower PER values than the same varieties from TX. Rats were fed diets with Florunner peanut meal supplemented with methionine, lysine, and threonine, singly and in all combinations, for 7-day periods. Differences in protein quality between NC and TX-produced peanuts were overcome by addition of methionine to the diets. When all three amino acids were added, peanut meal from both locations supported growth of young rats equal to that of casein.

scholarly journals PENGARUH VARIASI SUHU DAN MEDIA PENDINGIN PADA PROSES PACK NITRIDING MATERIAL SUS 630 TERHADAP NILAI KEKERASAN DAN STRUKUR MIKRO

JTAM ROTARY ◽  
2021 ◽  
Vol 3 (1) ◽  
pp. 119
Author(s):  
YOSEPH NETANYAHU SILALAHI ◽  
Mastiadi Tamjidilllah
Keyword(s):  
Diffusion Layer ◽  
Room Temperature ◽  
White Layer ◽  
Raw Material ◽  
Treatment Technique ◽  
Hardness Testing ◽  
A Value ◽  
Optimal Value ◽  
Cooling Media

This research investigates the application of material engineering techniques on Stainless steel SUS 630 so that it not only has good resilience and resistance to corrosive properties but also has hard properties on its surface. In an effort to improve the quality of violence on the surface, among others, by surface hardening technique, one of which is a heat treatment technique by adding nitrogen elements to the surface of a material called the nitriding pack process. The nitrogen source in the pack nitriding process comes from urea (CO(NH2)2) with a nitrogen content of 46%. Parameters for controlling this study using variables by applying temperature variations (4200C, 4700C, 5200C, 5700C, 6200C)  and cooling media (inside the furnace, room temperature, and with fan) with a holding time of 2 hours. To evaluate this study microstructure testing, diffusion layer testing and micro hardness testing were carried out. From the results of the test it was found that there was no significant transformation of the microstructure shape when comparing with raw material, the optimal value of diffusion layer was in the cooling furnace with a temperature of 6200C with an average of 4.57 μm and white layer 0.53 , the highest hardness was at 6200C with cooling in furnace media which has a value of 80.9 HRN.

scholarly journals PERUBAHAN MUTU LADA HIJAU KERING SELAMA PENYIMPANAN PADA TIGA MACAM KEMASAN DAN TINGKATAN SUHU

2020 ◽  
Vol 18 (3) ◽  
pp. 115
Author(s):  
BAGEM SOFIANNA SEMBIRING ◽  
TATANG HIDAYAT
Keyword(s):  
Room Temperature ◽  
Oil Content ◽  
Ph Value ◽  
Volatile Oil ◽  
Packaging Material ◽  
Packaging Materials ◽  
Aluminium Foil ◽  
Green Pepper ◽  
A Value

<p>ABSTRAK<br />Lada hijau kering adalah salah satu bentuk diversifikasi produk<br />lada. Mutu produk dipengaruhi oleh kualitas bahan baku dan proses<br />pengolahannya. Salah satu kriteria mutu lada hijau kering yang baik adalah<br />warna hijau. Penelitian ini bertujuan untuk mengetahui perubahan mutu<br />lada hijau kering selama penyimpanan pada berbagai suhu dalam tiga jenis<br />kemasan. Penelitian dilakukan di Laboratorium Balai Besar Litbang Pasca<br />panen pada tahun 2009. Bahan baku adalah lada hijau kering hasil olahan<br />kelompok tani di Desa Sukadana Baru, Lampung Timur. Lada hijau kering<br />disortir dan ditimbang kemudian dikemas dalam tiga jenis kemasan yaitu<br />polietilen (LDPE), polipropilen (PP), dan aluminium foil. Selanjutnya lada<br />disimpan pada tiga tingkatan suhu yaitu suhu 20°C dan 30ºC (suhu<br />ruangan), dan 40ºC (inkubator). Penyimpanan dilakukan selama 4 bulan<br />dan pengamatan dilakukan tiap 2 minggu. Parameter yang diamati yaitu<br />karakteristik bahan dan kemasan, warna (nilai a*), kadar air, kadar minyak<br />atsiri, pH, dan uji organoleptik yang meliputi warna, rasa, aroma, dan<br />penerimaan umum dengan metode skoring. Analisis dilakukan sebanyak 3<br />kali. Pengolahan data nilai organoleptik melalui modus dan median serta<br />analisis statistik nonparametrik dari skor yang diberikan oleh panelis. Hasil<br />penelitian menunjukkan jenis kemasan, suhu ruang, dan lama<br />penyimpanan berpengaruh terhadap mutu lada hijau kering. Karakteristik<br />lada hijau kering sebelum disimpan adalah berwarna hijau dengan nilai<br />a*-1,203, kadar air 7,5%, kadar minyak 3,29%, dan nilai pH 4,7.<br />Perubahan karakteristik lada pada ketiga jenis kemasan terjadi setelah<br />penyimpanan pada hari ke-84. Jenis kemasan aluminium foil pada ruangan<br />bersuhu 20 0 C dapat mempertahankan warna hijau hingga hari ke-112<br />dengan nilai a*-1,191, kadar air 8,5%, kadar minyak 3%, dan pH 5,7,<br />sedangkan jenis kemasan lainnya hanya dapat mempertahankan mutu lada<br />sampai hari ke-77. Suhu ruang penyimpanan lada hijau kering yang baik<br />20ºC. Jenis kemasan, suhu ruang serta lama penyimpanan lada hijau kering<br />tidak berpengaruh nyata terhadap penerimaan panelis, kecuali yang<br />dikemas dengan LDPE 40ºC hanya pada hari ke-84 penyimpanan lada<br />hijau kering sudah tidak disukai oleh panelis karena aromanya sudah<br />berbau apek.<br />Kata kunci : lada hijau kering, mutu, penyimpanan, suhu, jenis kemasan</p><p>ABSTRACT<br />Dehydrated green pepper is one type of pepper product<br />diversification. Product quality is influenced by the quality of raw<br />materials and processing. One of quality criteria is color, where good color<br />of dried pepper is green. This study aimed at determining changes in the<br />quality of dehydrated green pepper during storage at various temperature<br />levels and packaging materials. The study was conducted at the Laboratory<br />of Center for Agricultural Postharvest Research and Development in 2009.<br />The raw material was dehydrated pepper produced by farmers’ group at<br />Sukadana Baru Village, East Lampung. Dehydrated green pepper was<br />sorted and weighed and then packed in three types of packaging material:<br />polyethylene (LDPE), polypropylene (PP), and aluminum foil.<br />Subsequently they  were  stored  in three types  of room<br />condition/temperature: air-conditioned room (temperature 20°C), room<br />temperature (30°C), and incubator (40°C). They were stored for 4 months<br />with observation interval of 2 weeks. Observational parameters were the<br />characteristics of raw and packaging materials color (a* value), moisture<br />content, volatile oil content, pH, and organoleptic tests which included<br />color, flavour, aroma, and 3 general acceptances by scoring method<br />analyses. Organoleptic values were processed through modus and median<br />and non parametric statistical analysis of scores given by panelists. Results<br />showed that the type of packaging material, temperature levels, and<br />storage duration affected the quality of dehydrated green pepper.<br />Characteristics of dehydrated green pepper before storage were green<br />color with a* value -1203, 7.5% water content, 3.29% volatile oil content<br />and 4.7 pH value. Pepper characteristic changes occured in all three<br />packaging types after 84 days. Aluminium foil retained the green color up<br />to 112 days of storage at room temperature of 20ºC with a* value -1.191,<br />8.5% water content, 3% oil content, and 5.7 pH value, whereas other<br />packaging types were and able to retain pepper quality until the 77 th day.<br />Type of packaging and room temperature storage period of dehydrated<br />green pepper did not significantly affect panelists reception, except those<br />packaged with LDPE 40ºC after 84 days storage of dehydrated green<br />pepper is not liked by the panelists because of its musty aroma.<br />Key words : dehydrated green pepper, storage, temperature, packaging<br />types, quality</p>

Metastable Defects in the Amorphous Silicon-Germanium Alloys

2003 ◽  
Vol 762 ◽  
Author(s):  
J. David Cohen
Keyword(s):  
Amorphous Silicon ◽  
Silicon Germanium ◽  
Dangling Bonds ◽  
Annealing Behavior ◽  
Fundamental Properties ◽  
Silicon Materials ◽  
Salient Features ◽  
The Individual ◽  
Amorphous Silicon Germanium ◽  
Silicon Germanium Alloys

AbstractThis paper first briefly reviews a few of the early studies that established some of the salient features of light-induced degradation in a-Si,Ge:H. In particular, I discuss the fact that both Si and Ge metastable dangling bonds are involved. I then review some of the recent studies carried out by members of my laboratory concerning the details of degradation in the low Ge fraction alloys utilizing the modulated photocurrent method to monitor the individual changes in the Si and Ge deep defects. By relating the metastable creation and annealing behavior of these two types of defects, new insights into the fundamental properties of metastable defects have been obtained for amorphous silicon materials in general. I will conclude with a brief discussion of the microscopic mechanisms that may be responsible.

Evaluation of the Properties of Humus Liquid of Earthworm Eisenia Foetida Obtained from Different Rachis

2017 ◽  
Vol 3 (02) ◽  
Author(s):  
Ramiro Remigio Gaibor Fernández ◽  
Abraham Adalberto Bayas Zamora ◽  
Galo Israel Muñoz Sánchez ◽  
Cristhian Adrián Rivas Santacruz
Keyword(s):  
Plant Growth ◽  
Fulvic Acids ◽  
Cattle Manure ◽  
Eisenia Foetida ◽  
Humic And Fulvic Acids ◽  
Livestock Manure ◽  
A Value ◽  
The One ◽  
Liquid Slurry

The objective of the present investigation was to evaluate the physical characteristics of the vermicompost and the quality of the purine of the red Californian (Eisenia foetida) using different substrates of feed for these worms. For this purpose, nine treatments were studied: 75% African palm rachis + 25% cattle manure, 50% African palm rachis + 50% cattle manure, 25% African palm rachis + 75% livestock manure, 50% manure of cattle, 50% of manure of cattle, 25% of manure of cattle, 50% of manure of cattle, 50% of manure of cattle, 50% of rach of coconut + 50% of manure of Livestock, 25% coccus rachis + 75% livestock manure. The substrate made up of 50% of rachis of coconut and 50% of livestock manure can be used in nurseries or nurseries for being the one that registered a value of pH 7.3 plus the closest to the neutral compared to the others, besides this (75% of oil palm rachis and 25% of cattle manure) showed a higher content of humic and fulvic acids (0.87 and 0.45 p / p, respectively), compounds that are important for agriculture by stimulating plant growth, in addition to this reflection 0.06% sulfur content, 4.0 ppm boron, 7.0 ppm copper, 47.5 ppm iron, 6.0 ppm manganese, with a presence of microorganisms of the species Trichoderma, Penicillium, Cladosporium sp. in amounts of 1.91x105 UFC / ml, however in this substrate was obtained between 13.3 and 43.5% less liquid slurry in Comparison with other treatments.

THE STUDY ON TA VAT WINE PRODUCTION FROM SUGAR PALM (ARENGA PINNATA) SAP

2014 ◽  
Vol 83 (5) ◽  
Author(s):  
Nguyễn Thị Hồng Thu ◽  
Đặng Minh Nhật ◽  
Nguyễn Hoàng Dung
Keyword(s):  
Room Temperature ◽  
Fermentation Process ◽  
Inoculum Size ◽  
Wine Fermentation ◽  
Wine Production ◽  
Factors Affecting ◽  
Natural Fermentation ◽  
Tropical Asia ◽  
Best Parameters

Sugar palm (Arenga pinnata) is a feather palm native to tropical Asia. In Vietnam, it is named Búng Báng or Đoác and grown only on the highlands in the central or northern part of Vietnam. It is utilized for many purposes, especially for Ta Vat wine production - a characteristic and unique product of Co Tu ethnic minority. However, because of the natural fermentation used in the production, the product quality is inconsistent. The purpose of this study was to examine a new procedure of using palm sap for making Ta Vat wine. Some characteristics of the sap, which was collected at Nam Giang district, Quang Nam province are determined, proving the potential of the sap for making wine product. The quality of sap changes quickly at room temperature. At low temperature (4 - 60C), the changes in sap quality are apparently slower. Examining some factors affecting its quality during the wine fermentation process, we determined the best parameters for the fermentation process as follows: inoculum size of 3% with cell density of about 1x108 cells/ml, the addition of the extract from the bark of Ceylon ironwood (Mesua ferrea L.) 4%. Keywords: Arenga pinnata, sap, Ceylon ironwood bark, Mesua ferrea L., wine fermentation.

DAYA SAING EKSPOR PRODUK CPO INDONESIA DAN POTENSI HILIRISASI DIOLAH MENJADI BIODIESEL

2020 ◽  
Vol 4 (2) ◽  
Author(s):  
Danar Agus Susanto
Keyword(s):  
Palm Oil ◽  
Comparative Advantage ◽  
Global Market ◽  
National Standard ◽  
Revealed Comparative Advantage ◽  
Crude Palm Oil ◽  
A Value ◽  
World Demand ◽  
Domestic Use

ABSTRACTIndonesia is the world's largest producer of crude palm oil (CPO). Even so, the trend of international trade in Indonesian CPO products has decreased in the last 10 years with a value of -10.19%. The decline in world demand for CPO can be dealt with by utilizing CPO as a biofuel for domestic use, like biodiesel. The purpose of this study is to determine the competitiveness of Indonesian CPO in global trade and determine the parameters of the quality requirements of CPO and biodiesel. The competitiveness analysis method uses the Revealed Comparative Advantage (RCA) method, while the analysis of the potential quality of CPO as a biofuel is carried out by analyzing the Indonesian National Standard (SNI). CPO trade in the global market is controlled by Indonesia with a market share of 50% and Malaysia 25.6%, with the declining trade trend in the last 10 years relatively (2010-2019) of -6.91%. The level of competitiveness of Indonesian CPO products in 2019 is very strong, but on average in the last 10 years, the level of competitiveness of Indonesian CPO is no better than that of Malaysia. Indonesia has SNI 01-2901-2006 and SNI 7182: 2015 as a determinant of the quality of CPO and biodiesel products developed in Indonesia so that the CPO and biodiesel produced fullfil sacurity and safety aspects when used by consumers.Keywords: crude palm oil (CPO), competitivenessv, quality, Indonesian National Standard (SNI) ABSTRAKIndonesia merupakan negara produsen minyak kelapa sawit mentah/ Crude Palm Oil (CPO) terbesar di dunia. Meskipun demikian, tren perdagangan internasional produk CPO Indonesia mengalami penurunan dalam sepuluh tahun terakhir dengan nilai -10,19%. Penurunan permintaan dunia terhadap CPO, dapat disiasati dengan memanfaatkan CPO sebagai bahan bakar nabati untuk keperluan dalam negeri sebagai biodiesel. Tujuan penelitian ini adalah mengetahui daya saing CPO Indonesia dalam perdagangan global dan mengetahui parameter persyaratan mutu CPO dan biodiesel. Metode analisis daya saing menggunakan metode Revealed Comparative Advantage (RCA), sedangkan analisis potensi kualitas CPO sebagai biofuel dilakukan dengan menganalisis Standar Nasional Indoensia (SNI). Perdagangan CPO dalam pasar global dikuasai oleh Indonesia dengan pangsa pasar 50% dan Malaysia 25,6%, dengan tren perdagangan relatif menurun dalam 10 tahun terakhir (2010-2019) sebesar -6,91%. Tingkat daya saing produk CPO Indonesia pada tahun 2019 sangat kuat, namun secara rata-rata dalam 10 tahun terakhir, tingkat daya saing CPO Indonesia tidak lebih baik dari Malaysia. Indonesia memiliki SNI 01-2901-2006 dan SNI 7182:2015 sebagai penentu kualitas produk CPO dan biodiesel yang dikembangkan di Indonesia, sehingga CPO dan biodiesel yang dihasilkan memenuhi aspek keamanan dan keselamatan ketika digunakan oleh konsumen.Kata kunci: crude palm oil (CPO), daya saing, kualitas, Standar Nasional Indonesia (SNI)

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