Fabricación y caracterización de pozos cuánticos para el estudio de la interacción luz-materia / Fabrication and characterization of quantum wells for the study of light-matter interaction

RESUMEN Los pozos cuánticos representan la base de una gran variedad de dispositivos electrónicos, entre ellos los ledes, láseres, fotodetectores y moduladores. Las propiedades optoelectrónicas de estos sistemas dependen de su composición química y del espesor de las capas crecidas. Por dicha razón, es necesario tener un control preciso durante su crecimiento. El presente trabajo tuvo como objetivo inducir el crecimiento epitaxial de pozos cuánticos intrínsecos (sin ningún dopaje) asimétricos acoplados y desacoplados de AlGaAs/ GaAs/AlGaAs, así como, establecer su caracterización mediante técnicas de espectroscopía óptica, como lo son la reflectancia diferencial, también conocida como espectroscopía de reflectancia anisotrópica (RAS) y la fotoluminiscencia (PL). Se realizó un estudio experimental de las interacciones entre niveles de energía en los pozos cuánticos asimétricos acoplados. Este tipo de estructuras son especialmente interesantes por permitir la formación y observación, no solo de excitones directos, dentro del mismo pozo, sino también, de excitones y triones indirectos, que se forman entre electrones de un pozo y huecos de otro pozo vecino (Transiciones intra-QW). Se hicieron crecer tres pozos intrínsecos, basados en arseniuro de galio (GaAs): un pozo individual (desacoplado) y un par de pozos asimétricos acoplados, a través de epitaxia por haces moleculares (MBE). Se observó el efecto del rompimiento de simetría (de D2d a C2v) en las propiedades espintrónicas de la estructura, a través de PL y RAS, a una temperatura de ~ 30 K. Se lograron establecer las técnicas y métodos necesarios para el crecimiento de pozos cuánticos intrínsecos, que constituyen la base para la creación de dispositivos y estructuras más complejas. El uso de técnicas espectroscópicas permitió demostrar la presencia de anisotropías ópticas, que repercuten en el comportamiento del espín de los excitones en pozos cuánticos.

ABSTRACT Quantum Wells are the basis for a great variety of electronic devices such as leds, lasers, photodetectors and modulators. Their optoelectronic properties depend on their chemical composition and the thickness of each layer. Therefore, a precise control during their growth is needed. This work has the objective of presenting the epitaxial growth of coupled and uncoupled asymmetric AlGaAs/GaAs/AlGaAs quantum wells and their characterization using optical techniques such as reflectance anisotropy spectroscopy (RAS) and photoluminescence (PL). An experimental study of the different interactions between the confined levels of energy in coupled quantum wells was carried on. This kind of structures is of special interest because they allow the formation and observation not only of direct excitons and trions inside a single quantum well, but of indirect excitons and trions, which are only formed by electrons of one quantum well and holes of the neighbor quantum well (IntraQW transitions). Three intrinsic quantum wells based on gallium arsenide (GaAs) were grown by molecular beam epitaxy (MBE), one single QW and a pair of coupled asymmetric QWs. The effect of breaking symmetry (from de D2d a C2v) on the spintronic properties of the structure was observed by RAS and PL measurements at ~ 30 K. The main techniques and methods for the growth of intrinsic quantum wells were established, which are the basis for the creation of devices with more complex structures. The use of spectroscopic techniques for the study of quantum wells allowed the demonstration of the presence of optical anisotropies that influence the behavior of exciton's spins at quantum wells.

Nutrient-rich dairy proteins improve appendicular skeletal muscle mass and physical performance, and attenuate the loss of muscle strength in older men and women subjects: a single-blind randomized clinical trial.

BACKGROUND: At present, it is unknown whether the use of nutrient-rich dairy proteins improves the markers of sarcopenia syndrome. Therefore, our proposal was to investigate whether adding 210 g of ricotta cheese daily would improve skeletal muscle mass, handgrip strength, and physical performance in non-sarcopenic older subjects. SUBJECTS AND METHODS: This was a single-blind randomized clinical trial that included two homogeneous, randomized groups of men and women over 60 years of age. Participants in the intervention group were asked to consume their habitual diet but add 210 g of ricotta cheese (IG/HD + RCH), while the control group was instructed to consume only their habitual diet (CG/HD). Basal and 12-week follow-up measurements included appendicular skeletal muscle mass (ASMM) by dual-energy X-ray absorptiometry, handgrip strength by a handheld dynamometer, and physical performance using the short physical performance battery (SPPB) and the stair-climb power test (SCPT). The main outcomes were relative changes in ASMM, strength, SPPB, and SCPT. RESULTS: ASMM increased in the IG/HD + RCH (0.6±3.5 kg), but decreased in the CG/HD (-1.0±2.6). The relative change between groups was statistically significant (P=0.009). The relative change in strength in both groups was negative, but the loss of muscle strength was more pronounced in CG/HD, though in this regard statistical analysis found only a tendency (P=0.07). The relative change in the balance-test scores was positive for the IG/HD + RCH, while in the CG/HD it was negative, as those individuals had poorer balance. In this case, the relative change between groups did reach statistical significance. CONCLUSION: The addition of 210 g of ricotta cheese improves ASMM and balance-test scores, while attenuating the loss of muscle strength. These results suggest that adding ricotta cheese to the habitual diet is a promising dietetic strategy that may improve the markers of sarcopenia in subjects without a pronounced loss of ASMM or sarcopenia.

Physiological effects beyond the significant gain in muscle mass in sarcopenic elderly men: evidence from a randomized clinical trial using a protein-rich food.

BACKGROUND: Sarcopenia is strongly associated with an inadequate intake of dietary protein. Dietary protein supplementation boosts muscle-protein synthesis and increases muscle mass in the elderly. This study tested whether adding a protein-rich food, ricotta cheese, to the habitual diet increased total appendicular skeletal muscle mass and strength in elderly people. METHODS: Participants (n = 40), were sarcopenic elderly men and women over 60 years of age. Two comparison groups were formed at random and followed for 3 months: the intervention group received 210 g/day of ricotta cheese plus the habitual diet, while the control group followed the habitual diet with no additional intervention. Total appendicular skeletal muscle (TASM) was assessed by dual-energy X-ray absorptiometry, while strength was measured using a handheld dynamometer at baseline and after the intervention period. The primary outcomes were the percentage of relative change in TASM and strength. RESULTS: The percentage of relative change in TASM was not significant between the groups after the intervention period. Muscle strength improved in the intervention group, but showed only a tendency towards significance (P = 0.06). Secondary analysis showed that the men in the intervention group gained 270 g in TASM compared to those in the control group, and improved their fasting insulin levels (P = 0.05), muscle strength, lean body mass in the arms, and body weight variables. CONCLUSION: The results of this study indicate that a nutritional intervention using a high-quality protein food, specifically ricotta cheese, in order to increase the amount of protein intake might not be regarded as fully promising in elderly men and women with sarcopenia. However, the gender effects on muscle strength, lean tissue in the arms, homeostatic assessment of insulin resistance, and body weight detected in this study suggest that additional research is needed on elderly male subjects with sarcopenia.