Fabrication and characterization of a carbon nanotube-based nanoknife.
Fabrication and characterization of a carbon nanotube-based nanoknife.
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DOI：
10.1088/0957-4484/20/9/095701
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发表时间：
2009-03-04
期刊：
影响因子：
3.5
通讯作者：
McIntosh JR
中科院分区：
文献类型：
--
作者：
Singh G;Rice P;Mahajan RL;McIntosh JR
我们展示了一种基于多壁碳纳米管（MWCNT）的原型切片刀的构建和测试，用于切割~100 nm厚的冷冻水合生物样品切片。在扫描电子显微镜（SEM）内使用基于压电的三维机械臂来选择和定位单个MWCNTs，随后使用电子束诱导沉积（EBID）将其焊接到位。该刀由一对钨丝针组成，可调节针尖之间的距离，以适应不同长度的MWCNTs。我们利用原子力显微镜（AFM）尖端测试了MWCNT在完成装置中的机械强度。在纳米管的中点处施加越来越大的力直到破坏，这在原位扫描电镜中观察到。最大断裂力约为（8 × 10−7）N，与文献中报道的典型切片刀切削力相吻合。通过将细胞生物包埋塑料（环氧树脂）推向纳米管，进行了原位切割实验。初步实验显示环氧树脂表面有压痕。定量分析目前受到与纳米管具有相同尺寸的表面凹凸不平的限制。
We demonstrate construction and testing of a prototype microtome knife for cutting ~100 nm thick slices of frozen-hydrated biological samples based on a multiwalled carbon nanotube (MWCNT). A piezoelectric-based 3-D manipulator was used inside a scanning electron microscope (SEM) to select and position individual MWCNTs, which were subsequently welded in place using electron beam-induced deposition (EBID). The knife is built on a pair of tungsten needles with provision to adjust the distance between the needle tips, accommodating various lengths of MWCNTs. We performed experiments to test the mechanical strength of MWCNT in the completed device using an atomic force microscope (AFM) tip. An increasing force was applied at the midpoint of nanotube until failure, which was observed in situ in the SEM. The maximum breaking force was approximately (8 × 10−7) N which corresponds well with the typical microtome cutting forces reported in the literature. In situ cutting experiments were performed on a cell biological embedding plastic (epoxy) by pushing it against the nanotube. Initial experiments show indentation marks on the epoxy surface. Quantitative analysis is currently limited by the surface asperities which have the same dimensions as the nanotube.
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DOI：
10.1083/jcb.153.6.f25
发表时间：
2001-06-11
期刊：
The Journal of cell biology
影响因子：
--
作者：
McIntosh JR
通讯作者：
McIntosh JR
DOI：
10.1073/pnas.0506544102
发表时间：
2005-10-11
影响因子：
11.1
作者：
Zhu, Y;Espinosa, HD
通讯作者：
Espinosa, HD
影响因子：
--
作者：
Asakura, K;Hirohata, Y;Hoshino, Y
通讯作者：
Hoshino, Y
影响因子：
3.5
作者：
Boggild, P;Hansen, TM;Grey, F
通讯作者：
Grey, F
影响因子：
10.8
作者：
Rice, Paul;Wallis, T. Mitch;Kabos, Pavel
通讯作者：
Kabos, Pavel