Short-channel polymer field-effect-transistor fabrication using spin-coating-induced edge template and ink-jet printing

A method to fabricate polymer field-effect transistors with submicron channel lengths is described. A thin polymer film is spin coated on a prepatterned resist with a low resolution to create a thickness contrast in the overcoated polymer layer. After plasma and solvent etching, a submicron-sized line structure, which templates the contour of the prepattern, is obtained. A further lift-off process is applied to define source-drain electrodes of transistors. With a combination of ink-jet printing, transistors with channel length down to 400 nm have been fabricated by this method. We show that drive current density increases as expected, while the on/off current ratio 106 is achieved. © 2005 American Institute of Physics.

New chiral ether derivatives of 2-arylidene-p-menthane-3-ones as components of induced ferroelectric systems

New 2-arylidene-p-menthane-3-ones containing the ether bridging group in the arylidene fragment have been synthesized and studied as chiral dopants in ferroelectric liquid crystal mixtures. The ferroelectric properties of these compositions were compared with those for compositions including chiral dopants that do not contain any bridging group. The influence of bridging group and terminal alkyl substituent length in the dopant molecule on the ferroelectric parameters of systems studied is discussed. © 2001 OPA (Overseas Publishers Association) N.V. Published by license under the Gordon and Breach Science Publishers imprint, a member of the Taylor & Francis Group,.

Evaluation of biochemical characteristics of a traditional salt fermented fish product of northeast India with special reference to its flavour components

'Lona ilish', is a traditional salt fermented fish product, widely consumed and very popular in north-east part of India and Bangladesh. It is prepared exclusively from a high fat fish, Hilsa (Tenualosa) ilisha. 'Lona ilish' was prepared in the laboratory following traditional process. After 150 days of fermentation, a better quality 'lona ilish' was obtained. Biochemical characteristics of market sample was estimated and compared with the laboratory prepared one. A variation in biochemical composition was observed. Sensory quality of the final product of laboratory prepared 'lona ilish' was compared with the market sample and found that the laboratory prepared product scored better than the market sample. The moisture (49.89%) and salt (15.48%) of the final product was found to be satisfactory for stability of the 'lona ilish' at ambient temperature. Analysis of volatile compounds of 'lona ilish' was done using GC-MS. It was concluded that, aldehydes, ketones and esters may possibly contribute characteristic aromas to the overall flavour of the salt fermented hilsa.

Flavour components of some processed. fish and fishery products of Japan

A study was conducted to examine the flavour components of some processed fish and fishery products of Japan by gas chromatography-mass spectrometry (GC-MS). In brief the method was to absorb the headspace volatiles at 70°C into the fused silica fibre of needle of the solid phase micro extraction fibre. The absorbed components were injected to the GC-MS. The components were identified by computer matching with library database as well as by authentic standard components. In general the number of flavour components were higher in the processed fish and fishery products (except frozen prawn) than that of the raw fish and prawn. The concentration (quantity) of the f1avour components in processed fish and fishery products was much higher than that of the raw fish and prawn. Smoked salmon and baked salmon possessed double number of flavour components than that of the raw salmon. Smoking resulted the highest number of flavour components followed by baking (grilling) and canning, surimi products (kamaboko and chikuwa), drying and lastly salting. However, freezing and frozen storage resulted loss of flavour components in prawn.

Flexible asymmetric spinning

Metal spinning is used to form shell components, but is constrained by two features: it can only produce axisymmetric shapes; it requires a dedicated mandrel for each product. Examination of pressures between product and mandrel revealed that contact is limited to three well defined areas. This suggested that the full mandrel could be replaced by three rollers. Furthermore, if these rollers could be controlled, they could represent any symmetric or asymmetric mandrel. A seven-axis machine has been designed, manufactured, and used to spin trial parts. The machine design is described, and preliminary results give an indicator of process capability. © 2011 CIRP.

Dissecting the matrilineal components of Tongjiang cattle from Southwest China

Tongjiang cattle are a local cattle population of Sichuan Province, China, numbering approximately half a million in 2005. They have long been grouped into the Bashan breed, although they have a unique breeding history and phenotypic characteristics, as w

Structural and functional properties of the hemoglobin components from the Caspian Sea Acipenser persicus and Acipenser stellatus

Hemoglobin (Hb) variability is a commonly used index of phylogenetic differentiation and molecular adaptation in fish. In the current study, the structural and functional characteristics of Hbs from two Sturgeon species of the Southern Caspian Sea Basin were investigated. After extraction and separation of hemoglobin from whole blood , the polyacrylamide gel electrophoresis (SDSPAGE), native-PAGE and isoelectric focusing (IEF) were used to confirm Hb variability in these fishes. Ion-exchange on CM-cellulose chromatography was used for purification of the dominant Hbs from these fishes. The accuracy of the methods was confirmed by IEF and SDS-PAGE. Spectral studies using fluorescence spectrophotometery, circular dichroism spectropolarimetry (CD) analysis and UV–vis spectrophotometery. Oxygen affinities of these Hbs were compared using Hb-oxygen dissociation curves. Also, the dominant Hbs from these blood fishes were utilized for further experiments. The behavior of Hbs during the denaturation process by n-dodecyl trimethylammonium bromide (DTAB) is investigated by UV–vis spectrophotometer and circular dichroism spectropolarimetry. The thermal denaturation properties of the Hbs wereinvestigated by differential scanning calorimetry (DSC) and Hbs aggregation performed chemically in the presence of dithiotreitol (DTT) by UV–vis spectrophotometer and chemometric study. The results demonstrate a significant relationship between stability of fish hemoglobins and the ability of fish for entering to deeper depths. The UV–Vis absorption spectra identified species of hemoglobin and showed the concentration of oxyHb and metHb decreases and deoxyHb increases upon interaction with DTAB. Besides the UV–vis spectrophotometry, the interaction of DTAB with hemoglobins has been studied using circular dichroism spectropolarimetry analysis. This experiment was utilized to measure the unfolding mechanism and compared alpha-helix secondary structure under different conditions for Hbs. The results reveal that the Acipenser stellatus Hb in comparison with Acipenser persicus Hb has more stability and more structural compactness. Besides, the results confirm the hypothesis that there is a meaningful relation between average habitat depth, partial oxygen pressure, oxygen affinity, structural compactness of Hb, and its stability.

A carp hatchery: its essential components, site, proper hatchery operation procedures

The paper presents the essential components, ideal site, and proper hatchery operation procedures of a carp hatchery.