Thermal conductivity of CVD diamond films

Diamond films 60 and 170 µm in thickness were grown by PACVD (plasma-assisted chemical vapor deposition) under similar conditions. The thermal diffusivity of these freestanding films was measured between 100 and 300 K using AC calorimetry. Radiation heat loss from the surface was estimated by analyzing both the amplitude and the phase shift of a lock-in amplifier signal. Thermal conductivity was calculated using the specific heat data of natural diamond. At room temperature, the thermal conductivity of the 60 and 170 m films is 9 and 16 W-cm^–1. K^–1 respectively, which is 40–70% that of natural diamond, The temperature dependence of thermal conductivity of the CVD diamond films is similar to that of natural diamond, Phonon scattering processes are considered using the Debye model, The microsize of the grain boundary has a significant effect on the mean free path of phonons at low temperatures. The grain in CVD diamond film is grown as a columnar structure, Thus, the thicker film has the larger mean grain size and the higher thermal conductivity. Scanning electron microscopy (SEM) and Raman spectroscopy were used to study the microstructure of the CVD diamond films. In this experiment, we evaluated the quality of CVD diamond film of the whole sample by measuring the thermal conductivity.Paper presented at the Twelfth Symposium on Thermophysical Properties, June 19–24, 1994, Boulder, Colorado, U.S.A.     

Effect of precursor ratio on the structural properties of ZnO thin films deposited by low pressure MOCVD

The effect of precursor ratio (H2O/DEZ) on the texture orientation, surface morphology, optical transparency and electrical resistivity of ZnO thin films deposited by MOCVD was investigated. Deposition temperature and pressure were fixed at 120 degrees C and 0.67 torr, respectively. The precursor ratio was varied between 0.1 and 4. It was found that the texture orientation changed from (0002) to (1120) with increase of the precursor ratio. (1120) textured film shows well facetted tetrapod like rough surface morphology, which scatters the incident light very effectively. The electrical resistivity was in the range of about 0.1 omega cm in the undoped state, which was found to decrease with increase of the film thickness and decrease of the precursor ratio.     

A study on interfacial mechanisms and structure of poly(ethylene-co-methacrylic acid)/copper with reflection–absorption infrared spectroscopy

The interfacial mechanism and structure of poly(ethylene-co-methacrylic acid)/copper were investigated using reflection-absorption infrared spectroscopy (RAIR). Based on IR spectrum of EMAA/copper, a strong absorption peak appearing at approximate 1,600 cm⁻¹ is attributed to the asymmetric stretching vibration of COO^― (υCOO_as^―) and a relatively weak absorption band at 1,375 cm⁻¹ is assigned to the symmetric stretching vibration of COO^― (υCOO_s^―). Therefore, it can be determined that copper interacts with EMAA through a strong ionic interaction and carboxylate structure is formed in the interfacial regions. And, according to the band intensities of carboxylate stretching modes and different sensitivities of RAIR to perpendicular and parallel transition moments, it can be concluded that EMAA is absorbed onto a copper substrate with a configuration in which the twofold axis of the C_2υ point group for carboxylate group inclines certain degree from the normal to the surface. In addition, the interfacial carboxylate structure of EMAA/copper is confirmed to be a monodentate one through calculating the difference (Δυ)between the asymmetric carboxylate stretch (υCOO_as^―) and the symmetric stretch (υCOO_s^―).     

Synthesis and electrochemical characterization of LixCoO2 for lithium-ion batteries

The cathode material Li_xCoO₂ was synthesized by preliminary mechanochemical activation of precursor oxide mixture powders, followed by thermal treatment at 800 °C for 5 h. The effects of the molar ratio of Li/Co on the electrochemical behavior were examined. The Li_xCoO₂ at Li/Co=1.07 showed superior cycling stability to the Li/Co=1.0 sample. This is attributed to the disappearance of a phase transition related to monoclinic distortion and the relatively lowered transport resistance in Li/Co=1.07 sample.     

Wedge type creep damage in low cycle fatigue

A model is proposed to quantify the accumulation of wedge type creep damage in low cycle fatigue. It is proposed that such damage is produced primarily during the ramp periods of the cycle. Equations are developed for estimating incremental accumulation of damage per cycle in fully reversed, multiaxial loading. The rate of accumulation of damage depends on the strain-rate, the temperature, and the microstructure. The analysis is kept simple by making physically reasonable assumptions. Cycles to failure are predicted by invoking a fracture criterion. The model is applied to two sets of data; one set is a well characterized life test data on an aluminum alloy, and the other is phenomenological data on austenitic stainless steels. In both cases the predictions are good enough to prompt further experimental evaluation of the model. This paper deals with only one mechanism of creep-fatigue interaction. Other mechanisms of failure,e.g., ‘r’ type cavitation, or fatigue crack initiation and propagation, are also viable. The model described here may be expected to apply only under those conditions when wedge damage is the dominant failure mechanism.     

Composition, soaking, cooking properties and thermal characteristics of starch of chickpeas, wrinkled peas and smooth peas

We investigated both the distribution of protein, ash and starch in legume (chickpeas, smooth and wrinkled peas) cotyledons, and the soaking and cooking characteristics, including gelatinization and retrogradation, of the starch. There were large differences in composition between different types of legumes and also between the outer and inner parts of legume cotyledons. Wrinkled peas exhibited much higher water absorption during prolonged soaking and there were higher hardness value determined for cooked seeds compared with chickpeas and smooth peas. While the hardness of cooked seeds decreased continuously as cooking time increased to 110 min, all legume starch was fully gelatinized after cooking for 70 min.