X-ray photoelectron spectroscopy and thermal desorption spectroscopy comparative studies of L-CVD SnO2 ultra thin films

In this paper we present the results of comparative studies of the chemical stability of L-CVD SnO₂ ultra thin films (20 nm) deposited on the atomically clean Si(100) substrate after their subsequent in situ hydrogenation and oxidation, and then after air exposure. For the control of surface chemistry of these films we used in a comparative way the X-ray Photoemission Spectroscopy (XPS) combined with ion depth profiling (DP XPS) and Thermal Desorption Spectroscopy (TDS). Our XPS experiments showed that the L-CVD SnO₂ ultrathin films after subsequent in situ hydrogenation and oxidation consist of strongly nonstoichiometric layer at the top of Si dioxide substrate. After subsequent air exposure they were covered with undesired 3 monolayers of C contamination and various forms of oxygen. During the TDS procedure a two-step desorption of molecular hydrogen (H₂), water vapor (H₂O), carbon dioxide (CO₂) and atomic oxygen (O) at the temperatures of ~ 530 K and 600 K was observed, respectively. The TDS results were in a good correlation with evident decreasing of the relative concentration of C contaminations, as well as variation of nonstoichiometry of the L-CVD SnO₂ ultra thin films as determined by XPS combined with ion depth profiling.     

Panel and panelist agreement for product comparisons in studies of Temporal Dominance of Sensations

Temporal Dominance of Sensations (TDS) is a sensory method to investigate the most dominant attribute in consumer perception over time. In this paper, we aim at investigating (dis-)agreement as a performance measure of the overall panel as well as of individual panelists. This helps to check the data quality and, if necessary, to direct the panel leader in subsequent training.Panel and panelist agreement with regard to product differences is a main aspect of panel performance. The interaction between panelist and product serves as a useful measure of this agreement. This interaction can only be determined if panelists evaluate at least some of the products repeatedly. A simple test statistic is used here to investigate possible panelist disagreement by means of randomization tests.We propose a test for overall panel agreement on product differences as well as tests for each panelist. All tests can be performed as well by sensory attribute, by point in time, and by attribute at each point in time. In addition, we propose a way to graphically display the many thousands of p values derived. The method is applied to data from a TDS study on six wheat flakes, indicating that there is substantial disagreement between the panelists. For all panelists, we identify the attributes on which they disagree with the remainder of the panel. If these disagreements are confirmed in other studies, the panelist might require additional training.     

Visualization of temporal differences between dominant perceptions in temporal dominance of sensations (TDS) and temporal check-all-that-apply (TCATA) perceptions using dominance-highlighted TCATA (dTCATA) curves

The temporal dominance of sensations (TDS) method measures dynamic changes of panelists’ attention to the sensory attributes of products. The temporal check-all-that-apply (TCATA) method measures all sensory attributes perceived at each moment of an evaluation. However, unlike in TDS, significant levels cannot be calculated in TCATA. This study proposes the use of dominance-highlighted TCATA (dTCATA) curves, which are highlighted TCATA curves that show significant time periods for the TDS data of different panels. Twelve R&D panelists evaluated five commercial corn soups using the TCATA method. Then, 125 consumer panelists evaluated the same products using the TDS method. The dTCATA curves showed TCATA curves for all attributes for each product evaluated by the R&D panel highlighted with the dominance rates identified by the consumer panel in the TDS evaluation. For example, for product 1, some attributes (sweet, viscosity) showed relatively high citation proportions in the TCATA evaluations of the R&D panel and significant dominance rates in the TDS evaluations of the consumer panel. In contrast, consommé flavor showed relatively low citation proportions in TCATA but significant dominance rates in TDS. By merging TDS and TCATA data, we could compare consumers’ dominant sensations with the evaluations of R&D panelists. This comparison could provide useful insights to product developers. In some cases, we observed attributes with significant dominance rates that were under-identified by the R&D panel in TCATA. This could suggest that most of the R&D panel may not have perceived these attributes; therefore, during product development, these attributes should be carefully considered.     

螺威水分散粒剂制备工艺探讨

本文对登记农药杀螺剂＂螺威/TDS＂粉剂的水分散颗粒剂的制备工艺进行了探讨,就水分散颗粒剂制备工艺条件、助剂进行试验,为＂螺威/TDS＂用药方式改变提供可行性探讨。     

Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS

As texture properties in novel food categories have a crucial role in consumer acceptance, mouthfeel profile of different plant-based yogurt-like semi-solid products were studied and compared to dairy yogurts. Mouthfeel properties of five plant-based yogurt-like products and two dairy yogurts were analyzed using temporal dominance of sensations (TDS) with consumers (n = 87). The attributes evaluated were thick, thin, creamy, watery, sticky, and foamy. Following TDS, overall liking and mouthfeel liking were evaluated using a 7-point hedonic scale. Temporal drivers of mouthfeel liking were studied using correspondence analysis and penalty-lift analysis with different time points during mastication. For penalty-lift analysis TDS data was analyzed as check-all-that-apply (CATA) data. Results from the present work show that mouthfeel perception in non-dairy yogurt alternatives is a dynamic process. Attributes typically used to describe dairy yogurts are also relevant for describing non-dairy yogurt alternatives. Yogurt alternatives and dairy yogurts can be similar and equally liked by their mouthfeel profile. Temporal drivers of liking in plant-based products are thickness and creaminess and temporal drivers of disliking are thinness and wateriness. In this study, the first dominant attributes were found to have a stronger impact on mouthfeel liking than the dominant attributes perceived later during mastication.     

TDS3014B示波器在小型断路器检测试验中的应用

介绍了用TDS3014B示波器观察小型断路器的电压及电流的同步波形实例,在小型断路器中通以5倍及10倍的额定电流,通过TDS3014B示波器可观察到小型断路器的瞬时分断情况,并可同时测量每一相的分断电流及分断电压。     

Emerging Trends in Terahertz Metamaterial Applications

The terahertz spectrum of electromagnetic waves is finding its position in various applications of day to day life because of its unique properties, including the penetration through opaque materials. Naturally occurring materials in this range are rare due to the display of a natural breakpoint of both electric, and magnetic resonances in these materials. However recent advances in artificially engineered materials, which show resonance in this region are able to harness desirable properties in the terahertz region. In this paper, terahertz design and fabrication issues have been explored along with their applications. A brief review of metamaterial terahertz applications has been carried out including metamaterial absorbers, filters, modulators, switches, lenses, and cloaking structures. The various patterns of metamaterial unit cells are discussed elaborately along with the possibility of flexible active terahertz structures.     

Influence of tungsten–carbon mixed layer and irradiation defects on deuterium retention behavior in tungsten

The D₂⁺ fluence dependence on deuterium (D) retention was studied to clarify the D retention mechanism in tungsten. The additional D desorption stage was observed around 660 K in the TDS spectrum for a sample implanted with D₂⁺ up to the fluence of 10²³ D⁺ m^?2, which desorption stage was not observed the D₂⁺ implanted sample with the fluence less than 10²² D⁺ m^?2. The TEM observation showed that the highly dense voids were formed in tungsten by D₂⁺ implantation with the fluence of 10²³ D⁺ m^?2, considering that the D would be trapped by voids. To understand the D trapping by voids in C⁺ implanted tungsten, C⁺–D₂⁺ sequential implantation experiments at various C⁺ implantation temperatures were performed. It was found that the amount of D desorbed around 560 K was increased by increasing the C⁺ implantation temperature. The formation of the voids was observed with increasing the C⁺ implantation temperature by TEM, indicating that the increase of D desorption around 560 K was caused by the formation of voids. However, the desorption temperature of D trapped by voids in C⁺ implanted sample was lower than that in D₂⁺ implanted one. TEM observation and XPS measurement indicated that this difference was caused by the increase of void size and/or the presence of implanted carbon.     

利用TDS方法研究氢在两种马氏体钢中的扩散

采用TDS方法研究了氢在两种马氏体钢中的扩散行为,结果发现氢在高铬低铝的D2钢中的扩散显著低于低铬无铝的D1钢。从充氢试样室温放置时氢体积分数下降规律可知,氢在D1钢和D2钢中的扩散系数分别为1.52×10-7和5.3×10-8cm2/s。D2钢中存在大量细小的碳化物,既对氢的扩散起到阻碍作用,降低氢的扩散系数,又可作...