Abstract: A dopant may included in one or more sacrificial layers, e.g., silicon layers or silicon germanium layers, used for forming nanoribbon transistors. Adding a dopant to a silicon germanium layer may cause the silicon germanium to be more stress neutral, to prevent relaxation after etching stacks of individuated nanoribbons. Alternatively, when added to one or more sacrificial layers of silicon, the doped silicon layers may counteract elastic stress from the silicon germanium layers. The dopant layers may be included at various positions in a stack of materials. The dopant layer may include one or more dopants selected from carbon, arsenic, boron, and phosphorus.

Abstract: Devices, transistor structures, systems, and techniques are described herein related to gate all around field effect transistors having a stack of nanoribbons (i.e., semiconductor structures) with thicknesses that are tuned to vary across the stack. The nanoribbon source-to-drain lengths are from a source interface to a drain interface with source and drain structures, respectively, and the thickness is orthogonal to the source-to-drain lengths in alignment with the vertical stacking of the nanoribbons. The nanoribbons have differing thicknesses across the stack of nanoribbons of the field effect transistor.

Abstract: A material stack comprising a plurality of bi-layers, each bi-layer comprising two semiconductor material layers, is fabricated into a transistor structure including a first stack of channel materials that is coupled to an n-type source and drain and in a vertical stack with a second stack of channel materials that is coupled to a p-type source drain. Within the first stack of channel material layers a first of two semiconductor material layers may be replaced with a first gate stack while within the second stack of channel materials a second of two semiconductor material layers may be replaced with a second gate stack.

Abstract: The present invention is concerned with a method for enhancing the flavor shelf life of beverages, including beer and other malt beverages, by incorporating Labiatae herb extracts either to the finished beverage or into a step in the manufacture of the beverage.