C8 BTBT薄膜结晶形貌及OTFT器件性能研究

以p型共轭有机小分子2,7二辛基[1]苯并噻吩并[3,2‐b]苯并噻吩(C8‐BTBT)作为底栅顶接触有机薄膜晶体管(OTFT)的有源层,采用浸渍提拉法、喷墨打印法和真空蒸镀法三种制备工艺,探究半导体薄膜载流子迁移率与结晶形貌的关系,发现不同工艺下有机小分子呈现出不同的生长行为和结晶情况,在很大程度上决定了OTFT器件性能的优劣;此外,通过XRD分析研究了退火处理对C8‐BTBT结晶的影响。结果表明,真空蒸镀制备的薄膜具有更高的结晶度、衬底覆盖率高,并且呈现出SK(Stranski‐Krastanov)模式的结晶生长特征,相应器件中陷阱密度最低,迁移率高达5.44 cm^2·V^-1·s^-1,开关比超过106;且退火处理会严重破坏C8‐BTBT薄膜的结晶。因此,控制半导体层的生长行为,提升半导体层的覆盖率和结晶度是制备高性能共轭小分子OTFT器件的有效途径。     

AppFusion: Interactive Appearance Acquisition Using a Kinect Sensor

We present an interactive material acquisition system for average users to capture the spatially varying appearance of daily objects. While an object is being scanned, our system estimates its appearance on‐the‐fly and provides quick visual feedback. We build the system entirely on low‐end, off‐the‐shelf components: a Kinect sensor, a mirror ball and printed markers. We exploit the Kinect infra‐red emitter/receiver, originally designed for depth computation, as an active hand‐held reflectometer, to segment the object into clusters of similar specular materials and estimate the roughness parameters of BRDFs simultaneously. Next, the diffuse albedo and specular intensity of the spatially varying materials are rapidly computed in an inverse rendering framework, using data from the Kinect RGB camera. We demonstrate captured results of a range of materials, and physically validate our system.     

Microstructure and magnetostrictive performance of NbC-doped<100>oriented Fe-Ga alloys

The<100>oriented Fe83Ga17 alloy rods with various NbC contents less than 1at%were prepared by the directional solidification method at a growth rate of 720 mm?h?1. Low NbC-content was found to affect t...     

Utilising grape juice processing by-products as bulking and colouring agent in white chocolate

In this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate formulation for the partial replacement of sucrose. The results indicated that GPP addition at a higher concentration (>10.0 g/100 g) significantly affected the particle size, moisture content, texture and flow behaviour of white chocolate samples (P < 0.05). However, using GPP at a concentration of 10.0 g/100 g had advantages for physicochemical and flow properties. As expected, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice and intestinal juice for GPP10 samples was significantly higher than the control (P < 0.05). In conclusion, results of the study showed that it was possible to partially replace the sucrose with GPP at a concentration of 10.0 g/100 g in white chocolate formulations.     

Effect of different fibres on texture,rheological and sensory properties of acid casein processed cheese sauces

The objective of this study was the evaluation of different fibres (bamboo, acacia, potato or citrus) addition on texture, rheological and sensory properties of acid casein processed cheese sauces. Fibres used in production of sauces had an impact on the texture, viscosity, viscoelastic and sensory properties. The largest increase in viscosity was observed in products with addition of potato fibre, which have good water holding and adsorption capacity. Processed cheese sauce with the addition of citrus fibre was characterised by the highest values in general, and the increase of this feature in the tested samples was regular. Adhesiveness was the highest in products with 1% addition of every fibre. The lowest values of viscosity single shear, G′ and G″ moduli, among all tested, had sauces with acacia fibre. Moreover, they had the most thin liquid consistency, which was different from preferred one.