Junction leakage current degradation under high temperature reverse-bias stress induced by band-defect-band tunnelling in power VDMOS

A deep analysis of the intrinsic junction and surface currents in power vertically diffused MOS devices with sub-micrometer channel length and thin gate oxide has been carried on after a typical reliability high temperature reverse bias (HTRB) stress. A reference set of gated diodes has also been examined in order to better understand the onset and evolution of post-stress leakage degradation. A comparison among complete MOSs, single body diodes and enriched diodes allows to highlight the role played by the point defectivity both at gate interface and in the bulk silicon close to the junction surface. We found that the typical interface defects involved in the leakage degradation are shallow traps and can be de-populated simply by a thermally activated mechanism. More specifically, the main degradation mechanism relies to band-defect-band tunneling localized at the surface drain/body junction where an intrinsic n-i-p region evolves due to a bird’s beak lateral profile of the body diffusion. We have demonstrated that the most important contribution to the activation of the precursor defect sites is given by the transverse electrical field that develops just below the SiO₂/Si interface within the n-i-p region during the stress.     

Non‐Covalent Functionalization of Graphene Using Self‐Assembly of Alkane‐Amines

A simple, versatile method for non‐covalent functionalization of graphene based on solution‐phase assembly of alkane‐amine layers is presented. Second‐order Møller–Plesset (MP2) perturbation theory on a cluster model (methylamine on pyrene) yields a binding energy of ≈220 meV for the amine–graphene interaction, which is strong enough to enable formation of a stable aminodecane layer at room temperature. Atomistic molecular dynamics simulations on an assembly of 1‐aminodecane molecules indicate that a self‐assembled monolayer can form, with the alkane chains oriented perpendicular to the graphene basal plane. The calculated monolayer height (≈1.7 nm) is in good agreement with atomic force microscopy data acquired for graphene functionalized with 1‐aminodecane, which yield a continuous layer with mean thickness ≈1.7 nm, albeit with some island defects. Raman data also confirm that self‐assembly of alkane‐amines is a non‐covalent process, i.e., it does not perturb the sp² hybridization of the graphene. Passivation and adsorbate n‐doping of graphene field‐effect devices using 1‐aminodecane, as well as high‐density binding of plasmonic metal nanoparticles and seeded atomic layer deposition of inorganic dielectrics using 1,10‐diaminodecane are also reported.     

Interregional and interannual variability of ethanol site-specific deuterium content in Italian wines

The site-specific natural isotope fractionationnuclear magnetic resonance (SNIF-NMR)²H analysis is at present the reference method for determining the origin of ethanol and has been successfully applied for analysing all grape products. The method has also been used to identify the origin of wines and the aim of this study was to verify this application. In all, 3309 samples belonging to the Italian wines data bank were analysed from all 20 Italian regions to study the possibilities of determining and controlling the exact origin and year of the product. The dependency of the deuterium/hydrogen ratio of the methyl site (D/H_I) with latitude was confirmed but this was not the case for the D/H ratio of the methylene site (D/H_II) and the parameter R [2(D/H_II)/(D/H_I)] did not add any additional information. The frequency distribution of the NMR parameters follows a regular North-South gradient but they are not sufficiently different in each region to allow unique characterisation. The lack of effectiveness of the method, when applied to identification, depends on interannual and interregional variability. As a consequence, all but some very different regions overlap. The SNIF-NMR method is particularly suitable for detecting simple adulterations but, in the Italian situation, seems not to be so useful for solving problems of geographical origin. For this, it could be helpful to use other isotopic parameters and to ameliorate the sampling technique, to improve the effectiveness of the method.

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Regionale und jährliche Variabilität des Ethanolgebundenen Deuteriumgehaltes italienischer Weine

Zusammenfassung Die SNIF-NMR²H-Analytik wird derzeit als Referenzmethode zur Bestimmung der Herkunft des Ethanols bei Produkten aus Weintrauben erfolgreich angewandt. Die Methode wird auch zur Ermittlung der geographischen Herkunft von Wein eingesetzt. Ziel der vorliegenden Arbeit war es, die Brauchbarkeit dieser Analysenmethode zur Bestimmung des geographischen Ursprungs italienischer Weine zu überprüfen. Dazu wurden Analysenergebnisse von 3309 Weinen aus allen 20 Weinbaugebieten Italiens im Rahmen einer Datenbank des D/H-Verhältnisses gesammelt. Während für die D/H_I-Werte eine deutliche Abhängigkeit von der geographischen Breite bestätigt werden konnte, zeigten die D/H_II-Werte keinen derartigen Zusammenhang. Auch der Parameter R erbrachte keine weiteren Informationen. Die Häufigkeits-Verteilung der NMR-Werte folgt deutlich einem Nord-Süd-Gradienten, aber sie sind nicht in jeder Region so unterschiedlich, daß eine signifikante Differenzierung möglich ist. Dies resultiert aus den jahrgangs- und gebietsabhängigen Schwankungen. Die SNIF-NMR Methode ist zur Aufklärung bestimmter Verfälschungen (Zuckerzusatz) gut geeignet, bei italienischen Weinen ist jedoch mit dieser Methode das Problem der Bestimmung der geographischen Herkunft nicht lösbar. Durch Messung weiterer stabiler Isotopen sowie durch eine Verbesserung der Probennahme kann eine Erhöhung der Effizienz zum Nachweis der geographischen Herkunft erzielt werden.

     

Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in cottage cheese

In recent years, there has been a particular focus on the application of antimicrobial compounds produced by lactic acid bacteria (LAB) as natural preservatives to control the growth of spoilage and pathogenic bacteria in food. Bacteriocins are antimicrobial peptides which can be added to foods in concentrated forms as food preservatives, e.g. additives, or they can be produced in situ by starters or protective cultures. In this study, twenty Lactococcus lactis bacteriocin producers previously isolated from Italian fermented foods were subjected to a variety of physical and biochemical tests in order to identify those with the greatest potential as starter cultures in cheese production. Of these, four strains isolated from cheese (one nisin Z producer, one nisin A producer and two lacticin 481 producers) which fulfilled the desired technological criteria were assessed for their ability to control Listeria monocytogenes. The subsequent application of these bacteriocinogenic strains as starter cultures in Cottage cheese established that the nisin A producing Lact. lactis 40FEL3, and to a lesser extent the lacticin 481 producers 32FL1 and 32FL3, successfully controlled the growth of the pathogen. This is the first study to directly compare the ability of nisin A, nisin Z and lacticin 481 producing strains to control listerial growth during the manufacture and storage of Cottage cheese.     

Assessment of grape skin hardness by a puncture test

BACKGROUND: The release of grape components during wine making might be related to the mechanical properties of the skin, in particular its hardness. Samples from three varieties collected during the 2005 vintage season in Piedmont, Italy, were tested for their skin hardness using a texture analyser. The goal was to understand the statistical interactions between three factors—variety, cluster position and puncture point—and their influence on the grape skin hardness. A discussion on the relationship between the size of the sample used and the confidence level is also provided. RESULTS: Results of the ANOVA test showed that there is an interaction between the variety and the puncture point when measuring the skin hardness with the break energy. The position of the berry on the cluster does not affect the berry skin break energy. We also show that a sample size depend on the variety tested. CONCLUSION: The break energy is more useful in understanding the effect of the three factors on the skin hardness. Other factors that might affect the puncture test applied to grapes need to be studied in the future and the usefulness of the test in winemaking will need to be further developed. Copyright © 2008 Society of Chemical Industry     

Temperature and storage effects on antioxidant activity of juice from red and white grapes

The effect of temperature and storage time on the phenolic composition and on the antioxidant activity of grape (Vitis vinifera L.) juices made using a red (Sangiovese, SG) and a white (Muscat of Alexandria, MA) variety was studied. Total phenolics, flavonoids, flavan‐3‐ols and hydroxycinnamoyl‐tartrates (HCT) were determined on grape extracts (GE) and juices. Total anthocyanins and anthocyanins composition were measured on GE. The antioxidant activity was assessed by means of two different in vitro tests: scavenging of the stable 2,2‐diphenyl‐1‐picrylhydrazyl radical and the inhibition of tyrosine nitration mediated by authentic peroxynitrite (ONOO^?). All the juices were analysed after 24 h and 2 weeks of storage by means of two‐way anova (factors being cultivar and temperature). Anthocyanins were not detected in MA extract, whereas in SG their content was 534 mg malvidin‐equivalent per 100 g of dry matter (d.m.) and malvidin derivatives (glycosylated and coumaroylated) were the most represented (respectively 169 and 41 malvidin‐equivalent per 100 g of d.m.). HCT content of the extracts was higher in SG (overall +33%). Also in grape juices, HCT were lower in MA and in this variety, the trans‐fertaric and cis‐coutaric acids were also undetectable. Cultivar effect proved to be highly significant, while no significant differences in the phenolic composition were observed for storage temperatures (4 and ?20 °C) and cultivar × temperature interaction. However, when statistical analysis was focused on each cultivar, MA was found to be more sensible to storage conditions and a significant reduction in total phenolics (?20%) and flavonoids (?53%) content and in the ONOO^? scavenging potential (?32%) was evident after 2 weeks at 4 °C (when compared with the same storage temperature after 24 h). On the contrary, SG juices did not show significant differences among the four storage treatments investigated. These results could be explained suggesting that anthocyanins presence in red grape plays a key role in juice stability.