Sub-threshold Characteristics

9 Oligo- and Poly thiophene Field Effect Transistors Oligo- and poly thiophene field effect 

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Figure 11.12 shows the I-V transfer characteristics of a typical BCE device within the 128 x 128 pixel array having a measured threshold voltage of 2.8 V and a sub-threshold slope of 0.5 V decade-1. The W/L ratio of these transistors is... 

The transistor with DCNDBQT as an active layer has good performance parameters such as (i) a threshold voltage Vj -5.5 V, (ii) an inverse sub-threshold slope of 0.65 V/dec, and (iii) an on/off ratio >10. Also a hysteresis effect was detected in the transfer characteristics AFgs 0.7 V. 

There is evidence that among the fatty acids only butyric and caproic acids 42), at sub-threshold concentrations, interact to contribute to the desirable butter flavor 367). A whole set of fatty acids provide a background flavor in the case of Cheddar cheese. Propionic acid is an essential flavor component in Swiss cheese 330). The characteristic flavor of blue cheese, however, is due to the presence of aliphatic methyl-ketones 161, 308). 

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