Fatty acids effect on the optical properties of InP quantum dots

Chun-Da Lin; Chien-Chi Huang; Shu-Ru Chung

doi:10.1117/12.3027620

30 September 2024 Fatty acids effect on the optical properties of InP quantum dots

Chun-Da Lin, Chien-Chi Huang, Shu-Ru Chung

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Proceedings Volume 13127, Physical Chemistry of Semiconductor Materials and Interfaces XXIII; 131270A (2024) https://doi.org/10.1117/12.3027620
Event: Organic Photonics + Electronics, 2024, San Diego, California, United States

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Abstract

In this study, fatty acids with varying chain lengths were utilized to modify nucleation and growth rates through steric effects, aiming to prepare high-quality green InP quantum dots (QDs). Uniform particle size distribution and small size of InP QDs can be obtain by using palmitic acid and stearic acid. The sample with optimal performances exhibits an emission wavelength of 492 nm, a full half-maximum width of 39 nm, and a maximum quantum efficiency of 87%. The quantum efficiency increases with the lengthening of the fatty acid chain. This trend is beneficial for the application of InP QDs in the display industry, as higher quantum efficiency enhances the performance and potential applications of these QDs in display technologies.

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Chun-Da Lin, Chien-Chi Huang, and Shu-Ru Chung "Fatty acids effect on the optical properties of InP quantum dots", Proc. SPIE 13127, Physical Chemistry of Semiconductor Materials and Interfaces XXIII, 131270A (30 September 2024); https://doi.org/10.1117/12.3027620

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