Size uniformity in colloidal quantum dots (CQDs) critically influences their electronic properties. However, achieving precise size control remains challenging for mercury chalcogenide systems. We demonstrate that a postsynthetic reheating treatment with the addition of dodecanethiol (DDT) ligands, consistent with a digestive ripening mechanism, effectively narrows the size distribution of HgTe CQDs from 12% to 6%, accompanied by enhanced crystallinity and sharper absorption features. Significantly, this improved structural uniformity leads to a 10-fold reduction in intrinsic carrier density from 2.3 × 10 to 1.8 × 10 cm. Our theoretical analysis reveals that such carrier density reduction, combined with band-edge engineering, could enable quantum dot operation at significantly elevated temperatures up to 230 K with simple thermoelectric cooling. This work establishes a straightforward postsynthetic approach to refine mercury telluride CQDs, providing a valuable quality control strategy that could potentially enhance the yield and reliability in commercial IR CQD mass production.
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http://dx.doi.org/10.1021/acs.jpclett.4c03265 | DOI Listing |
J Phys Chem Lett
December 2024
School of Physics and Optoelectronic Engineering, Hangzhou Institute for Advanced Study, University of Chinese Academy of Science, Hangzhou 310024, China.
Size uniformity in colloidal quantum dots (CQDs) critically influences their electronic properties. However, achieving precise size control remains challenging for mercury chalcogenide systems. We demonstrate that a postsynthetic reheating treatment with the addition of dodecanethiol (DDT) ligands, consistent with a digestive ripening mechanism, effectively narrows the size distribution of HgTe CQDs from 12% to 6%, accompanied by enhanced crystallinity and sharper absorption features.
View Article and Find Full Text PDFInt Immunopharmacol
January 2025
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China. Electronic address:
Inflammatory Bowel Disease (IBD) is increasing worldwide and has become a global emergent disease. Probiotics have been reported to be effective in relieving colitis. Previous studies found ripened Pu-erh tea (RPT) promoted gut microbiota resilience against dextran sulfate sodium (DSS)-induced colitis in mice by increasing relative abundance of Lactobacillus.
View Article and Find Full Text PDFFood Res Int
November 2024
Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996 Cork, Ireland. Electronic address:
The objective of this study was to establish the impact of β-casein A1/A1, A1/A2 and A2/A2 phenotypes on the cheese-making process, cheese structure and on the subsequent in vitro gastric digestion properties of the cheese samples. The time required for curd cutting in cheese milk containing β-casein A2/A2 was significantly delayed, compared to milks containing β-caseins A1/A1 and A1/A2. After 180 days of ripening no differences were observed in the level of soluble nitrogen at pH 4.
View Article and Find Full Text PDFMicrobes Environ
October 2024
Department of Microbial Technology, Institute of Food and Biotechnology, Can Tho University.
Biogas digestive effluent (BDE) has been applied to rice fields in the Vietnamese Mekong Delta (VMD). However, limited information is available on the community composition and isolation of methanotrophs in these fields. Therefore, the present study aimed (i) to clarify the responses of the methanotrophic community in paddy fields fertilized with BDE or synthetic fertilizer (SF) and (ii) to isolate methanotrophs from these fields.
View Article and Find Full Text PDFCarbohydr Polym
December 2024
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, PR China; International Institute for Food Innovation, Nanchang University, Nanchang, Jiangxi 330200, PR China. Electronic address:
Maturity and drying treatment are important factors affecting the processing characteristics of lotus seeds and its starch. This study aimed to investigate the effect of maturity (from low to high-M-1, M-2, M-3, M-4) on far-infrared drying kinetics of lotus seeds, and on the variation of structure, gelation and digestive properties of lotus seed starch (LSS) before and after drying. As the maturity increased, the drying time reduced from 5.
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