Stress-induced changes of thermal donor formation in heat-treated Czochralski-grown silicon

Photoluminescence characterization of th

Photoluminescence characterization of thermal defects in Czochralski grown silicon heat treated at 600°C

✍ V.V. Emtsev; A.V. Mudryi; V.V. Emtsev Jr.; D.S. Poloskin; G.A. Oganesyan 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 201 KB

In the present work new results on the formation of oxygen-and carbon-related luminescence centers in Cz-Si heat treated at T ¼ 600 C are reported. Some characteristic features of thermal defect formation dependent on the heat treatment regimes were studied. At the early stages of heat treatment two

Oxygen agglomeration and formation of ox

Oxygen agglomeration and formation of oxygen-related thermal donors in heat-treated silicon

✍ V. V. Emtsev Jr.; C. A. J. Ammerlaan; V. V. Emtsev; G. A. Oganesyan; A. Misiuk; 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 114 KB

## Abstract The characteristic features of production processes of thermal donors in Czochralski grown silicon heat treated at __T__=450°C under hydrostatic pressures of about 1 GPa are studied. Two families of oxygen‐related donors are formed under compressive stress. The first one is the well‐kno

The effect of carbon on thermal donor fo

The effect of carbon on thermal donor formation in heat treated pulled silicon crystals

✍ A.R. Bean; R.C. Newman 📂 Article 📅 1972 🏛 Elsevier Science 🌐 English ⚖ 945 KB

Morphology and Structure of Thermally In

Morphology and Structure of Thermally Induced Microdefects in High-Temperature Treated Czochralski-Silicon

✍ M. Reiche; W. Nitzsche 📂 Article 📅 1986 🏛 John Wiley and Sons 🌐 English ⚖ 991 KB

Thermal degradation of precursors and fo

Thermal degradation of precursors and formation of flavour compounds during heating of cereal products. Part II. The formation and changes of volatile flavour compounds in thermally treated malt extracts at different temperature and pH

✍ Przybylski, R. ;Kamiński, E. 📂 Article 📅 1983 🏛 John Wiley and Sons 🌐 English ⚖ 420 KB

Thermal degradation of precursors and formation of flavour compounds during heating of cereal products. Part II. The formation and changes of volatile flavour compounds in thermally treated malt extracts at different temperature and pH' R. PRZYBYLSKI and E. KAM~JSKI The effect of temperature and pH