PH-Modulated memristive behavior based on an edible garlic-constructed bio-electronic device. (4th June 2019)

• Record Type: Journal Article
• Authors: Mao, Shuangsuo; Sun, Bai; Yu, Tian; Mao, Weiwei; Zhu, Shouhui; Ni, Yuxiang; Wang, Hongyan; Zhao, Yong; Chen, Yuanzheng
• Is Part Of: New journal of chemistry. Volume 43:Number 24(2019)
• Page Start: 9634
• Page End: 9640
• Publication Date: 2019-06-04
• Subjects: Chemistry -- Periodicals; Chimie -- Périodiques; 540
• DOI: 10.1039/c9nj02433f
• Languages: English
• ISSNs: 1144-0546

Abstract

Abstract : A new type of memristive memory device with an edible garlic-constructed Ag/garlic/fluorine-doped SnO2 (FTO) structure for analog neuromorphic sensor applications was designed. Abstract : A new type of memristive memory device with an edible garlic-constructed Ag/garlic/fluorine-doped SnO2 (FTO) structure for analog neuromorphic sensor applications was designed. The memristive device shows stable memory behavior with good retention and endurance (over ∼3.0 × 10 4 s). These memristive properties, which can be induced through acid and alkali ion manipulation by pH modulation, are reported here for the first time. To clarify the pH-controlled memristive mechanism, conduction current fitting was applied and, meanwhile, an internal ion distribution model in the active allicin layer was proposed to explain the origin of the current variation. The pH-controlled manipulation is an efficient method to modify the memristive behavior, and this investigation also provides a potential application in terms of performing neuron functions.