Fabrication, Characterization and SPICE Calibration of Dropcasted Egg Albumin Memristors

This article presents fabrication and characterization of an egg albumin based memristor with aluminum electrodes. Furthermore, a memristor model is used to calibrate its current-voltage (I-V) characteristics with experimental characteristics through SPICE (Simulation Program with Integrated Circuit Emphasis) tool. The memristor's active region is created using the drop-cast technique, leading to a pinched hysteresis loop in the I-V plane that confirms its memristive characteristics. The experimental results reveal a R<inf xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink">on</inf>/R<inf xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink">off</inf> ratio of 0. 52, along with the maximum and minimum current values in the order of 10 mA and 0.28mA.