Thermal effects in Ni/Au and Mo/Au gate metallization AlGaN/GaN HEMT's reliability

AlGaN/GaN high electron mobility transistors (HEMT) are key devices for the next generation of high-power, high-frequency and high-temperature electronics applications. Although significant progress has been recently achieved [1], stability and reliability are still some of the main issues under investigation, particularly at high temperatures [2-3]. Taking into account that the gate contact metallization is one of the weakest points in AlGaN/GaN HEMTs, the reliability of Ni, Mo, Pt and refractory metal gates is crucial [4-6]. This work has been focused on the thermal stress and reliability assessment of AlGaN/GaN HEMTs. After an unbiased storage at 350 o C for 2000 hours, devices with Ni/Au gates exhibited detrimental IDS-VDS degradation in pulsed mode. In contrast, devices with Mo/Au gates showed no degradation after similar storage conditions. Further capacitance-voltage characterization as a function of temperature and frequency revealed two distinct trap-related effects in both kinds of devices. At low frequency (< 1MHz), increased capacitance near the threshold voltage was present at high temperatures and more pronounced for the Ni/Au gate HEMT and as the frequency is lower. Such an anomalous “bump” has been previously related to H-related surface polar charges [7]. This anomalous behavior in the C-V characteristics was also observed in Mo/Au gate HEMTs after 1000 h at a calculated channel temperatures of around from 250 o C (T2) up to 320 ºC (T4), under a DC bias (VDS= 25 V, IDS= 420 mA/mm) (DC-life test). The devices showed a higher “bump” as the channel temperature is higher (Fig. 1). At 1 MHz, the higher C-V curve slope of the Ni/Au gated HEMTs indicated higher trap density than Mo/Au metallization (Fig. 2). These results highlight that temperature is an acceleration factor in the device degradation, in good agreement with [3]. Interface state density analysis is being performed in order to estimate the trap density and activation energy.

Tras la producción del error: cómo el error en la epistemología se vincula a la arquitectura.

En la vida cotidiana, los errores no solo se reconocen, sino que también nos plantean nuevas situaciones. En la “filosofía de la ciencia” se han tratado como un factor determinante para la definición y la crítica de la propia ciencia. Se pretende que a través de la solución del “problema filosófico del error” de Víctor Brochard, y de algunos episodios claves de la epistemología, reconozcamos “el error” dentro de los procesos arquitectónicos como un factor crítico y productivo en sí mismo. ABSTRACT: In everyday life, errors are not only acknowledged, but they also expose us to new situations. In the field of philosophy of science, errors have been viewed as an important factor for determining and reviewing the definition of science itself. This article proposes that: through Victor Brochard´s solution of “the philosophical problem of error” and through some key aspects in epistemology, we will be able to determine that architectural “errors” can provide us with reflective and productive insights in architecture.

In vitro ruminal fermentation of diets containing wheat straw and date pits as forage.

The pH, VFA concentration, total gas and met hane production were determined in the rumen of four Sicilo- Sarde rams fitted with permanent canulas. Rams received a ration that included 1.5 kg DM of oat hay and were supplemented with one of four concentrates: CC (10% barley, 43.3% corn, 25% wheat bran, 17.7% soybean meal, 4% sheep Vitamin and Mineral Mixture (VMM)), SC (66% white sorghum, 30% faba, 4% sheep VMM); TC (71% triticale, 18% faba, 7%, soybean meal, 4% VMM) or BC (71.5% barley, 17.5% faba, 7% soybean meal and 4% VMM). 50 ml samples were taken before, 2, 5 and 8 hours after the morning meal. Total gas was determined on rumen content before the morning meal. The rumen pH was statistically different (P<0.05) before and 2 hours after the morning meal among concentrates feed. It was in favour of TC and BC (P<0.05) concentrates but was comparable at the end of the day. The concentration of VFA was significantly higher (P<0.05) for diets TC and BC following the meal and became comparable among concentrates thereafter. The proportion of acetate and butyrate acids evolved in the same way during the day regardless of the regimen. The total volu me of gas was different (P<0.05) among diets, the BC showed the highest value (87.00±17.29 ml) while the lowest value was found in the TC concentrate (56.58±13.06 ml). The CH4 production for the BC was significantly different (P<0.05) from that of TC. Quantities produced by the CC and SC were similar (22.08±4.18vs . 21.16±3.21).