Synergetic Enhancement of Quantum Yield and Exciton Lifetime of Monolayer WS by Proximal Metal Plate and Negative Electric Bias.

The efficiency of light emission is a critical performance factor for monolayer transition metal dichalcogenides (1L-TMDs) for photonic applications. While various methods have been studied to compensate for lattice defects to improve the quantum yield (QY) of 1L-TMDs, exciton-exciton annihilation (EEA) is still a major nonradiative decay channel for excitons at high exciton densities. Here, we demonstrate that the combined use of a proximal Au plate and a negative electric gate bias (NEGB) for 1L-WS provides a dramatic enhancement of the exciton lifetime at high exciton densities with the corresponding QY enhanced by 30 times and the EEA rate constant decreased by 80 times.

Electrically and Optically Controllable p-n Junction Memtransistor Based on an Al O Encapsulated 2D Te/ReS van der Waals Heterostructure.

The exploration of memtransistors as a combination of a memristor and a transistor has recently attracted intensive attention because it offers a promising candidate for next-generation multilevel nonvolatile memories and synaptic devices. However, the present state-of-the-art memtransistors, which are based on a single material, such as MoS or perovskite, exhibit a relatively low switching ratio, require extremely high electric fields to modulate bistable resistance states and do not perform multifunctional operations. Here, the realization of an electrically and optically controllable p-n junction memtransistor using an Al O encapsulated 2D Te/ReS van der Waals heterostructure is reported.

Detection of changes in taste of japonica and indica brown and milled rice (Oryza sativa L.) during storage using physicochemical analyses and a taste sensing system.

Changes in the taste of japonica, hybrid, and indica brown and milled rice, stored for 10 months at low (5 degrees C, 65-70% relative humidity) and room temperatures were observed by physicochemical analyses and a novel method using a taste sensing system. During storage, some properties increased or decreased while others were fairly constant. The main taste components of cooked rice such as sweetness (sucrose) and umami tastes (glutamic acid and aspartic acid) were reduced during storage, whereas glucose and fructose increased.

Short report: in vivo sensitivity of Plasmodium falciparum to halofantrine in southern central Vietnam.

Drug-resistant Plasmodium falciparum is present in Vietnam. We assessed the in vivo sensitivity of P. falciparum to halofantrine in two villages in the southern part of central Vietnam.