Enhancement of Optical Nonlinearity Through Anisotropic Microstructures

We investigate the polarization dependence of optical nonlinearity enhancement for a uniaxial anisotropic composite of metal nanocrystals in a dielectric host. Three cases are distinguished depending on whether the polarization is parallel, perpendicular or unpolarized with respect to the axis of anisotropy. For the parallel polarization, the results show that the 3D results are qualitatively similar to the 2D case reported recently. For the perpendicular polarization, the results are markedly different from the parallel counterpart: In contrast to the absorption, the enhancement factor actually increases with the anisotropy. Thus the separation of the absorption and enhancement peaks becomes even more pronounced than the parallel polarization case. These results indicate a strong polarization dependence of the nonlinear optical response.Comment: 12 pages, LaTeX format, 9 figures, preliminary results were Reported in the 2nd Tohwa University International Meeting on Statistical Physics held on November 4-7, 1997, accepted for publication by Optics Communications on 7 November 199

Poly[aqua­[μ2-cis-1,2-bis­(4-pyrid­yl)ethyl­ene-κ2 N:N′](μ2-5-nitro­isophthalato-κ3 O:O′,O′′)nickel(II)]

In the title compound, [Ni(C8H3NO6)(C12H10N2)(H2O)]n, the NiII atom is octa­hedrally coordinated by two cis N atoms from two different 1,2-bis­(4-pyrid­yl)ethyl­ene (bpe) ligands, two O atoms from one chelating carboxyl group of the 5-nitro­isophthalic acid (nip) ligand, one O atom from another monodentate nip ligand and one O atom from a water mol­ecule, forming a three-dimensional network structure. Inter­molecular O—H⋯O hydrogen bonding stabilizes this arrangement. The asymmetric unit of the structure contains one NiII atom, one water mol­ecule, one nip ligand and two half-mol­ecules of the bpe ligand with an inversion centre at the mid-point of the central C=C bond

Investigation of ultra-thin Al₂O₃ film as Cu diffusion barrier on low-k (k=2.5) dielectrics

Ultrathin Al(2)O(3) films were deposited by PEALD as Cu diffusion barrier on low-k (k=2.5) material. The thermal stability and electrical properties of the Cu/low k system with Al(2)O(3) layers with different thickness were studied after annealing. The AES, TEM and EDX results revealed that the ultrathin Al(2)O(3) films are thermally stable and have excellent Cu diffusion barrier performance. The electrical measurements of dielectric breakdown and TDDB tests further confirmed that the ultrathin Al(2)O(3) film is a potential Cu diffusion barrier in the Cu/low-k interconnects system

Effects of immersing treatment of curcumin and piperine combined with vacuum packaging on the quality of salmon (Salmo salar) during cold chain logistics

In order to study the effects of the compound preservatives (curcumin and piperine (CP)) and vacuum packaging (VP) on the quality of salmon during cold chain logistics suffered from temperature abuse, the physiochemical indexes (texture, water holding capacity (WHC), total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), free amino acids (FAA) contents), microbial indicators (total mesophilic bacteria count (MBC), total psychrotrophic bacteria count (PBC), H2S-producing bacteria count (HSBC)) were determined, and the moisture changes were explored by near-infrared (NIR) spectroscopy and low-field nuclear magnetic resonance (LF-NMR). The results showed that the treatment of curcumin and piperine in combination with vacuum packaging could maintain the quality of salmon suffered from temperature abuse most effectively. At the end of storage, the MBC of VP+CP was only 4.95 log CFU/g, which was about 1 log CFU/g lower than the control sample stored at the same condition. The combined treatment also retarded the increase of TVB-N, TBARS, and the decrease of hardness, springiness, and a* value, as well as water migration in salmon, contributing to higher water holding capacity and better appearance. Besides, VP+CP retarded the decrease of free glutamate, which contributed to umami taste. Due to the biological activity and safety of the preserves, the combined treatment could be a promising method for preservation of seafood.Peer reviewe