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Electronic properties of 2d materials and their junctions

Nano Materials Science 2024年第1期6卷 1-23页

作者： taposhree d.tta Neha Yadav Yongling Wu Gary J.Cheng Xiu Liang Seeram Ramakrishna Aoussaj Sbai Rajeev Gupta Aniruddha Mondal Zheng Hongyu Ashish Yadav department of Chemistry Indian Institute of Engineering Science and TechnologyShibpurWest Bengal711103India Center for Advanced Laser Manufacturing(CALM) Shandong University of TechnologyZibo255000PR China School of Industrial Engineering Purdue University315 N.Grant St.West LafayetteIN47907United States Birck Nanotechnology Center Purdue University1205 W State St.West LafayetteIN47907United States Advanced Materials Institute Qilu University of TechnologyShandong Academy of SciencesJinan250014PR China Nanoscience and Nanotechnology Initiative National University of Singapore10 Kent Ridge Crescent119260Singapore Faculty of Applied Phsyics and Mathematics Gdansk University of Technology Narutowicza 11/1280233GdanskPoland department of Physics School of EngineeringUniversity of Petroleum&Energy StudiesDehradun248007UttarakhandIndia department of Physics National Institute of Technology DurgapurDurgapur713209West BengalIndia

With an extensive range of distinctive features at nano meter-scale thicknesses,two-dimensional(2d)materials drawn the attention of the scientific *** tremendous advancements in exploratory research on 2d materials,knowledge of 2d electrical transport and carrier dynamics still in its ***,here we highlighted the electrical characteristics of 2d materials with electronic band structure,electronic transport,dielectric constant,carriers *** atomic thinness of 2d materials makes substantially scaled field-effect transistors(FETs)with reduced short-channel effects conceivable,even though strong carrier mobility required for high performance,low-voltage device *** also discussed here about factors affecting 2d materials which easily enhanced the activity of those materials for various ***,Those 2d materials used in state-of-the-art electrical and optoelectronic devices because of the extensive nature of their electronic band structure.2d materials offer unprecedented freedom for the design of novel p-n junction device topologies in contrast to conventional bulk *** also,describe the numerous 2d p-n junctions,such as homo junction and hetero junction including mixed dimensional ***,we talked about the problems and potential for the future.

关键词： 2d materials Electrical properties p-n junctions Mixed hereto junctions Homo junctions Electrical transport

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一种新螺杆挤压法从6063铝合金和Mg混合颗粒制备Al/Mg复合材料(英文)

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Transactions of Nonferrous Metals Society of China 2014年第12期24卷 3886-3893页

作者： Kristian Gr tta SKORPEN Eirik MAUL Oddvin REISO Hans J rgen ROVEN department of Materials Science and Engineering Norwegian University of Science and Technology R&d Materials Technology Hydro Aluminium AS Center for Advanced Materials Qatar University

采用一种新的螺杆挤压法以AA6063合金和工业纯Mg混合颗粒为原料制备Al/Mg双金属复合材料。加入铝合金中的镁合量最高可达到12.5%(质量分数)。所制备复合材料由细小晶粒组织组成。其显微组织中除有原料中的物相外,还观察到由γ-Mg17Al12... 详细信息

采用一种新的螺杆挤压法以AA6063合金和工业纯Mg混合颗粒为原料制备Al/Mg双金属复合材料。加入铝合金中的镁合量最高可达到12.5%(质量分数)。所制备复合材料由细小晶粒组织组成。其显微组织中除有原料中的物相外,还观察到由γ-Mg17Al12包围的岛状Al2Mg3金属间合物。复合材料的强度随Mg含量的增加逐渐增高。含Mg为10%复合材料的极限抗拉强度最高,超过350 MPa。断裂表面分析结果表明,增加Mg含量导致材料发生较严重的脆性断裂及断裂机制的较小变化。因此,应对挤压工艺条件进行进一步优化。

关键词： Al/Mg复合材料挤压显微组织力学性能

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Production of Vinegar Mango Using Acetobacter tropicalis CRSBAN-BVA1 and CRSBAN-BVK2 Isolated from Burkina Faso

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Food and Nutrition Sciences 2023年第1期14卷 26-37页

作者： Assiètta Ouattara Marius K. Somda Cheik A. T. Ouattara Yerobessor dabiré Mahamadi Nikiéma Alfred S. Traoré Aboubakar S. Ouattara Laboratoire de Microbiologie et de Biotechnologies Microbiennes (LAMBM) Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN) Département de Biochimie et Microbiologie Université Joseph Ki-Zerbo Ouagadougou Burkina Faso Laboratoire de Biochimie Biotechnologie Technologie Alimentaire et Nutrition (LABIOTAN) Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN) Département de Biochimie et Microbiologie Université Joseph Ki-Zerbo Ouagadougou Burkina Faso Université de Fada N’Gourma Institut Supérieur du Développement Durable (ISDD) Fada N’Gourma Burkina Faso

Production and quality of vinegar from mango juice was evaluated using a two steps production procedure. The first step of fermentation was done using Saccharomyces cerevisae KVL013 for 7 days. The second step, an acetic fermentation was realized using two acetic acid bacteria: A. tropicalis CRSBAN-BVA1 and A. tropicalis CRSBAN-BVK2 for 21 days. Several parameters of the vinegar produced such as physico-chemical and sensory properties were determined. Microbial density during each step was monitored. Results showed that pH, alcoholic and acetic acid contents of vinegar were respectively 2.97%, 7% and 4.54% g/ml respectively by using A. tropicalis CRSBAN-BVA1 and 3.02%, 7% and 4.32% g/ml with A. tropicalis CRSBAN-BVK2. Sensory evaluation revealed that the vinegar was acceptable to the panellists. Results of microbial density showed that the maximum concentration of cell biomass produced was 4.32 × 108 and 4.25 × 108 CFU/ml respectively for CRSBAN-BVA1 and CRSBAN-BVK2.

关键词： Mango Saccharomyces cerevisae Acetobacter tropicalis Fermentation Vinegar

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A single base permutation in any loop of a folded intramolecular quadruplex influences its structure and stability

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Journal of Biophysical Chemistry 2012年第4期3卷 341-347页

作者： dinesh Yadav Richard d. Sheardy department of Biology Texas Woman’s University Denton USA department of Chemistry and Biochemistry Texas Woman’s University Denton USA

The human telomere sequence (ttaGGG)4 folds into an unusual conformation possessing three G-tetrads linked by tta loops. The first loop is a propeller loop while the second and third loops are transverse loops. Using Circular dichroism (Cd) spectroscopy, we have investigated the effect of sequence context on the structures and stabilities of intramolecular G-quadruplexes related to the human telomere sequence by considering all permutations of T and A within the loops. The results indicate that changing only one base in any one loop can have a dramatic effect on the conformation of the quadruplex as well as its melting temperature, Tm. Thus, each sequence studied has a unique Cd spectrum and Tm. In general, variants with a modified second loop are the most stable while the wild type sequence is the least stable. The observed difference in Cd spectra and melting temperature are discussed in terms of base stacking within the loop and stacking of the loop bases with adjacent G-tetrads.

关键词： Cell dNA Quadruplexes Sequence Context Circular dichroism Structure Stability

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Biochemical and Microbial Properties of Palm Wine: Effect of Tapping Length and Varietal differences

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Food and Nutrition Sciences 2016年第9期7卷 763-771页

作者： detto Karamoko N’dédé Théodore deni Jean-Luc Aboya Moroh Koffi Maïzan Jean-Paul Bouatenin Koffi Marcellin dje Laboratory of Food Microbiology and Biotechnology Department of Biochemistry and Food Sciences University Peleforo Gon Coulibaly of Korhogo Korhogo Cote d’Ivoire Laboratory of Biotechnology and Food Microbiology Department of Food Sciences and Technology University Nangui Abrogoua of Abidjan Abidjan Cote d’Ivoire

The effects of variety and tapping length on several physical, biochemical, nutritional and micro-biological parameters (viscosity, pH, Total Titratable Acidity (tta), fermenting microorganisms, contaminants) of palm wine extracted from two varieties of palm oil tree (dura and Tenera) were studied. Each variety presented its own palm wine specific characteristics regarding the chosen parameters. Microbiological and biochemical contents of palm wine were determined during the tapping of dura and Tenera felled oil palm trees for 4 weeks. Some differences in chemical compositions between fresh palm wine samples of two palm trees varieties were observed. The exudates obtained during the first day of tapping of dura palm wine were very sugary, less sour and did not contain substantial concentrations of alcohol but the highest loads of microorganisms were observed in Tenera palm wine. Throughout the tapping of palm wine, yeasts and lactic acid bacteria population changed with undoubtedly influence on the palm wine quality.

关键词： Viscosity Palm Wine Fermentation Palm Oil Trees

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