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Author: search.filters.author.De Silva, D. S. M.Has files: No

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    Electrodeposition and characterization of as-deposited and annealed CdTe thin films.
    (Ceylon Journal of Science, 45(2), 53–59. DOI: http://doi.org/10.4038/cjs.v45i2.7388, 2016) Kumarasinghe, K. D. M. S. P. K.; De Silva, D. S. M.; Pathiratne, K. A. S.; Salim, H. I.; Abdul-Manaf, N. A.; Dharmadasa, I. M.
    Thin films of CdTe semiconductor materials were grown on fluorine doped tin oxide (FTO) conducting glass substrates using the technique of electrodeposition. CdSO4 at high concentrations and CdCl2, TeO2 at low concentrations were used as precursor salts for electrodeposition. The range of deposition potentials was estimated using cyclic voltammetric measurements. The electrical, optical, structural and morphological characteristics of as-deposited and annealed CdTe thin films were characterized using photo-electrochemical (PEC) cell studies, UV-Vis spectrophotometry, X-ray diffraction (XRD) and scanning electron microscopy (SEM). These particular samples were converted from n-type into p-type after heat treatment. UV-Vis spectrometric measurements for CdTe layers indicated that, the energy band gaps of 1.45±0.02 eV for both as-deposited and annealed samples which exhibited the required optical property for fabricating CdS/CdTe solar cells. Little increase in (220) and (311) peaks of XRD spectra were observed for annealed layers compared to the as-deposited material. However, annealing exhibited a small reduction of cubic phase preferential orientation (111). The optical transmission for both as-deposited and annealed CdTe samples were about 60% for wavelengths longer than about 850 nm.
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    Selenium content in meals consumed for lunch by Sri Lankans and the effect of cooking on selenium content.
    (Ceylon Journal of Science, 46(4), 21–25. DOI: http://doi.org/10.4038/cjs.v46i4.7465, 2017) Kiridena, K. M. S. D.; De Silva, D. S. M.; Wimalasena, S.
    The selenium (Se) content in meals consumed by Sri Lankans for lunch, composed of fixed and random menus, was determined using Hydride Generation Atomic Absorption Spectrometer. The samples were obtained from five districts in Sri Lanka. The Se content (μg/kg) in meals of fixed and random menus was in the range of 48-70 and 53-60 respectively. These values are comparable to the daily requirement of Se (55 μg/kg) prescribed by the World Health Organization and Food and Agriculture Organization of the United Nations. There is no significant difference in Se content in meals consumed by people in the districts of Kandy, Gampaha, Kurunegala, Rathnapura, and Colombo, as well as among individual households in each district. The effects of different cooking methods on the Se content indicate that the level of Se (μg/kg) in fried chicken (30.45 - 52.49) is less than that in a chicken curry (61.38 - 84.25). The percentage loss of Se during cooking for chicken, dahl (Lens culinaris) and Gotukola (Centella asiatica) were 89.6%, 84.1%, and 79.9% respectively. The present study revealed that Se content in Sri Lankan menus provides the required Se for people. However, the different methods of cooking indicate that there is a loss of Se during cooking.