In Situ Method for Determining Combination of Organic Compounds Interacting with Each Other on Silicon Oxide Surface

2015 ◽  
Vol 4 (12) ◽  
pp. P408-P414 ◽  
Author(s):  
Jaeha Choi ◽  
Hitoshi Habuka
Author(s):  
David B. Asay ◽  
Michael T. Dugger ◽  
Seong H. Kim

This paper discusses the important role of gas adsorption in nanotribology and demonstrates in-situ vapor phase lubrication of microelectromechanical systems (MEMS) devices. We have elucidated the molecular ordering and thickness of the adsorbed water layer on the clean silicon oxide surface and found the molecular-level origin for the high adhesion between nano-asperity silicon oxide contacts in humid ambient. The same gas adsorption process can be utilized for continuous supply of lubricant molecules to form a few Å thick lubricant films on solid surfaces. Using alcohol vapor adsorption, we demonstrated that the adhesion, friction, and wear of the silicon oxide surface can significantly be reduced. This process made it possible to operate sliding MEMS without failure for an extended period of time.


2013 ◽  
Vol 143 (3) ◽  
pp. 235-240 ◽  
Author(s):  
D. Vogel ◽  
Z. Budinska ◽  
C. Spiel ◽  
R. Schlögl ◽  
Y. Suchorski ◽  
...  

2006 ◽  
Vol 14 (2) ◽  
pp. 478-482
Author(s):  
Jamie Robinson ◽  
Russell Thomas ◽  
Steve Wallace ◽  
Paddy Daly ◽  
Robert Kalin

Polymers ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 1428
Author(s):  
Agnieszka Pluta-Kubica ◽  
Ewelina Jamróz ◽  
Gohar Khachatryan ◽  
Adam Florkiewicz ◽  
Pavel Kopel

There is a serious need to develop and test new biodegradable packaging which could at least partially replace petroleum-based materials. Therefore, the objective of this work was to examine the influence of the recently developed furcellaran nanocomposite film with silver nanoparticles (obtained by an in situ method) on the quality properties of two cheese varieties: a rennet-curd (gouda) and an acid-curd (quark) cheese. The water content, physicochemical properties, microbiological and organoleptic quality of cheese, and migration of silver nanoparticles were examined. Both the number of Lactococcus and total bacteria count did not differ during storage of gouda regardless of the packaging applied. The number of Lactococcus decreased in analogous quark samples. The use of the film slowed down and inhibited the growth of yeast in gouda and quark, respectively. An inhibitory effect of this film on mold count was also observed; however, only regarding gouda. The level of silver migration was found to be lower in quark than in gouda. The film improved the microbiological quality of cheeses during storage. Consequently, it is worth continuing research for the improvement of this film in order to enable its use in everyday life.


2021 ◽  
Vol 9 (4) ◽  
pp. 105560
Author(s):  
Krishnan Divakaran ◽  
Amanulla Baishnisha ◽  
Vellaichamy Balakumar ◽  
Krishnan Nattamai Perumal ◽  
Chandran Meenakshi ◽  
...  

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