Highly sensitive fiber-optic chemical pH sensor based on surface modification of optical fiber with ZnCdSe/ZnS quantum dots.

The pH value plays a vital role in many biological and chemical reactions. In this work, the fiber-optic chemical pH sensors were fabricated based on carboxyl ZnCdSe/ZnS quantum dots (QDs) and tapered optical fiber. The photoluminescence (PL) intensity of QDs is pH-dependence because protonation and deprotonation can affect the process of electron-hole recombination.

Study on microbial community of "green-covering" and the effect of fortified autochthonous on the flavor components of light-aroma-type .

"Green-covering" (TQ), as one of , is a special fermentative starter (also known as in Chinese) that originated in southern China and is characterized by a layer of green mold covering () the surface and (sometimes) with a red heart. It plays a vital role in producing light-aroma-type (LATB). However, to date, the microbiota that causes red heart of TQ remain largely unexplored, and it is still unclear how these microbiota influence on the quality of LATB.

Control of XY25 Over Clubroot Disease and Its Effect on Rhizosphere Microbial Community in Chinese Cabbage Field Trials.

Clubroot caused by is one of the most destructive diseases in cruciferous crops. XY25 , a biological control agent, exhibited great ability to relieve clubroot disease, regulate rhizosphere bacterial and fungal communities in Chinese cabbage, and promote its growth in greenhouse. Therefore, field experiments were carried out to investigate the effects of XY25 on clubroot and rhizosphere microbial community in Chinese cabbage.

Utilizing energy transfer strategy to produce efficient green luminescence in CaLuHfAlO:Ce,Tb garnet phosphors for high-quality near-UV-pumped warm-white LEDs.

White light-emitting diodes (LEDs) are widely used in lighting and display devices, and the exploration of phosphors with excellent luminescence performance and good stability is the key to the development of white LEDs. In this work, we reported novel near-UV-excited green-emitting CaLuHf(AlO):Ce,Tb garnet phosphors with efficient Ce → Tb energy transfer. The CLHA:Ce,Tb green phosphors were successfully synthesized by a high-temperature solid-state method, and the phosphors were characterized by X-ray diffraction, field-emission scanning electron microscopy, energy-dispersive X-ray spectroscopy, elemental mapping, photoluminescence excitation and photoluminescence spectra, the Commission International de I'Eclairage (CIE) chromaticity coordinates, quantum efficiency and temperature-dependent emission spectra.

Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu.

Rice-flavor baijiu is one of the four basic flavor types of Chinese baijiu. Microbial composition plays a key role in the classification of baijiu flavor types and the formation of flavor substances. In this study, we used high-throughput sequencing technology to study the changes of microbial community in the production of rice-flavor baijiu, and compared the microbial community characteristics during production of rice-, light-, and strong-flavor baijiu.