The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Atomicforce microscopy (AFM)‐based scanning probing techniques, including Kelvinprobe force microscopy (KPFM) and conductive atomic force microscopy (C‐AFM), have been widely applied to investigate thelocal electromagnetic, physical, or molecular characteristics of functional materials on a microscopic scale. The microscopic inhomogeneities of the electronic properties of polycrystalline photovoltaic...
Though Sn‐Pb alloyed perovskite solar cells (PSCs) achieved great progress, there is a dilemma to further increase Sn for less‐Pb requirement. High Sn ratio (>70%) perovskite exhibits nonstoichiometric Sn:Pb:I at film surface to aggravate Sn2+ oxidation and interface energy mismatch. Here, ternary metal alloyed (FASnI3)0.7(MAPb1−xZnxI3)0.3 (x = 0–3%) is constructed for Pb% < 30% perovskite....
In polycrystalline perovskites, grain boundaries (GBs) that isolate grains determine the optoelectronic properties of a semiconductor, and hence affect the photovoltaic performance of a solar cell. Photocurrent and photovoltage are affected by the microscopic structure of perovskites but are difficult to quantify on the intragrain length scale and are often treated as homogeneous within the photoactive...
Catechin monomers and their combinations were incorporated into dough and bread to investigate their effects on the properties of dough and quality of bread. Rheological analysis showed that catechins generally increased dough stability time, dough tenacity (P), elastic modulus and viscous modulus and decreased dough development time, dough extensibility (L), swelling index (G) and deformation energy...