To extend the coherence of quantum transitions for laser locking, as well as increase the compactness and stability of the experimental setup, we propose to utilize photonic integrated resonators with high second-harmonic (SH) generation efficiencies as reliable frequency doublers that link the desired frequencies with the frequency references. In this Letter, a sufficiently strong SH signal up to microwatts was generated by a photonic integrated frequency doubler using a milliwatt infrared (IR) laser source. Furthermore, an increased SH generation bandwidth covering Rb85 and Rb87D transition lines, as well as saturated absorption spectroscopy, was demonstrated by tuning the pump power and chip temperature. Here we present, to the best of our knowledge, the first successful locking of an IR laser to Rb saturated absorption lines via a photonic chip frequency doubler.
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http://dx.doi.org/10.1364/OL.44.001150 | DOI Listing |
J Am Chem Soc
January 2025
Department of Chemistry, Johns Hopkins University, 3400 N. Charles St., Baltimore, Maryland 21218, United States.
In this Perspective, we highlight the emergence of target-oriented syntheses of complex molecules composed of Si-Si (oligosilanes) rather than C-C bonds. Saturated oligosilanes structurally resemble alkanes with respect to a tetrahedral geometry, a preference for a staggered conformation in linear chains, the ability to form stable small rings, and tetrahedral stereochemistry at asymmetrically functionalized Si centers. There are also critical differences, for example, differences in multiple bonding and the ability to form penta- and hexacoordinated structures, that mean that chemical reactivity and, in particular, rules for stereoselective synthesis do not cleanly translate from carbon to silicon.
View Article and Find Full Text PDFMaterials (Basel)
December 2024
Department of Architectural and Construction Design, Faculty of Architecture, Wrocław University of Science and Technology, Politechnika Wrocławska 27, 50-370 Wrocław, Poland.
This research presents a proposal for alkali-activated permeable concrete composites with the use of industrial by-products, including ground granulated blast-furnace slag (GGBS) and waste-foundry sand, as well as agro-desecrate product, i.e., sugarcane bagasse ash (SBA).
View Article and Find Full Text PDFJ Am Nutr Assoc
January 2025
Department of Food Science and Nutrition, Faculty of Food Engineering, Universidade Estadual de Campinas - UNICAMP, Campinas, SP, Brazil.
A high-fat meal can cause postprandial hyperlipemia, initiating an acute inflammatory response. New structured lipids (SLs) free from trans and palm fatty acids are emerging as food structurants. We evaluated the postprandial response and inflammatory profiles in Swiss mice after oral administration of SLs in high-fat meals.
View Article and Find Full Text PDFPolymers (Basel)
December 2024
Institute of Solid State Physics, University of Latvia, 8 Kengaraga Str., LV-1063 Riga, Latvia.
Extracellular vesicles (EVs) are promising biomarkers for diagnosing complex diseases such as cancer and neurodegenerative disorders. Yet, their clinical application is hindered by challenges in isolating cancer-derived EVs efficiently due to their broad size distribution in biological samples. This study introduces a microfluidic device fabricated using off-stoichiometry thiol-ene and cyclic olefin copolymer, addressing the absorption limitations of polydimethylsiloxane (PDMS).
View Article and Find Full Text PDFFoods
December 2024
Department of Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain.
This review provides an overview of the main vegetable oils of different botanical origin and composition that can be used for frying worldwide (olive and extra-virgin olive oil, high-oleic sunflower oil, rapeseed oil, peanut oil, rice bran oil, sunflower oil, corn oil, soybean oil, cottonseed oil, palm oil, palm kernel oil and coconut oil) and their degradation during this process. It is well known that during this culinary technique, oil's major and minor components degrade throughout different reactions, mainly thermoxidation, polymerization and, to a lesser extent, hydrolysis. If severe high temperatures are employed, isomerization to fatty acyl chains and cyclization are also possible.
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