FIB patterning of dielectric, metallized and graphene membranes: A comparative study

International audienceFabrication of nanopores and nanomasks has recently emerged as an area of considerable interest for research applications ranging from optics, to electronics and to biophysics. In this work we evaluate and compare the fabrication of nanopores, using a finely focused gallium beam, in free-standing membranes/films made of Si, SiN, and SiO2 (having thicknesses of a few tens of nanometers) and also in graphene and hexagonal boron nitride (h-BN) atomically thin suspended sheets. Mechanical resistance, charging effects and patterning performances are evaluated and compared. In spite of the very different properties of the membranes we report that reproducible nanopore fabrication in the sub-10 nm range can be achieved in both amorphous and atomically thin sheets using Ga+ focused ion beams (FIB)

Influência da interação do pré-aquecimento e da remoção da película externa, na elaboração de passas de banana

O presente trabalho teve a finalidade de verificar a influência do prévio aquecimento em estufa e da remoção da película externa da banana na elaboração de banana passa. Esses tratamentos foram empregados antes da imersão da banana, por 10 minutos em solução aquecida a 40°C de metabisulfito de potássio a 2%, cujo pH foi ajustado a 2,9. Concluiu-se que o pré-aquecimento exerce uma ação bastante favorável no controle do escurecimento enzímico, visto que, o seu emprego resultou em produtos de muito melhor aspecto. A remoção da película da banana, não teve influência nas amostras pré-aquecidas mas influenciou negativamente as amostras que não sofreram pré-aquecimento.The present work was conducted to check the influence and interaction of pre-heating (in oven) and removal of the external skin of bananas in the elaboration of banana figs. These treatments were employed before dipping the fruits for 10 minutes in a 2% solution of potassium metabisulfite heated to 40°C with the pH of the solution adjusted from 3.4 to 2.9. It was concluded that pre-heating the fruits influenced positively the control of enzymic browning. The removal of banana external skin did not influenced the samples pre-heated but did it negatively in the samples not pre-heated