Geometric Features and Numerical Analysis of InAsSbP Composition Micro- and Nanostructures Shape Transformation at Nucleation from Liquid Phase
Results of the characterization and numerical analysis of InAsSbP composition strain-induced micro- and nanostructures shape transition are presented. Nucleation is performed from In-As-Sb-P quaternary composition liquid phase in Stranski–Krastanow growth mode. Geometric features and the shape trans...
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Published in | Journal of contemporary physics Vol. 56; no. 2; pp. 133 - 138 |
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Main Authors | , |
Format | Journal Article |
Language | English |
Published |
Moscow
Pleiades Publishing
01.04.2021
Springer Nature B.V |
Subjects | |
Online Access | Get full text |
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Summary: | Results of the characterization and numerical analysis of InAsSbP composition strain-induced micro- and nanostructures shape transition are presented. Nucleation is performed from In-As-Sb-P quaternary composition liquid phase in Stranski–Krastanow growth mode. Geometric features and the shape transformation chronology of truncated pyramidal islands, lens-shape and pyramidal quantum dots (QDs) are under consideration, which opens up new possibilities at nanoscale engineering and nanoarchitecture of several types of nanostructures. High-resolution scanning electron (HR-SEM) and transmission electron (TEM) microscopes are used for micro- and nanostructures characterization. We show that as the islands volume decreases, the following succession of shape transitions are detected: truncated pyramid, {111} facetted pyramid, {111} and partially {105} facetted pyramid, completely unfacetted ‘pre-pyramid’, which gradually evolve to hemisphere and then again to pyramidal QD but with higher facet indexes. Critical sizes of islands shape transformation from ‘pre-pyramid’ to hemisphere (500–550 nm) and then from lens-shape again to pyramidal QDs (5–7 nm) are experimentally detected and theoretically evaluated. It is shown that theoretically calculated values coincide with experimentally obtained data. |
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ISSN: | 1068-3372 1934-9378 |
DOI: | 10.3103/S1068337221020067 |