"Popping the Ion-Basket": Enhancing Thermoelectric Performance of Conjugated Polymers by Blending with Latently Dissociable Perovskite Quantum Dots.

A novel additive method to boost the Seebeck coefficient of doped conjugated polymers without a significant loss in electrical conductivity is demonstrated. Perovskite (CsPbBr) quantum dots (QDs) passivated by ligands with long alkyl chains are mixed with a conjugated polymer in a solution phase to form polymer-QD blend films. Solution sequential doping of the blend film with AuCl solution not only doped the conjugated polymer but also decomposed the QDs, resulting in a doped conjugated polymer film embedded with separated ions dissociated from the QDs.

Design Rule of Tetradentate Ligand-Based Pt(II) Complex for Efficient Singlet Exciton Harvesting in Fluorescent Organic Light-Emitting Diodes.

Controlling intermolecular interactions, such as triplet-triplet annihilation (TTA) and triplet-polaron annihilation (TPA), is crucial for achieving high quantum efficiency in organic light-emitting diodes (OLEDs) by suppressing exciton loss. This study investigates the molecular design of tetradentate Pt(II) complexes used for singlet exciton harvesting in fluorescent OLEDs to elucidate the relationship between the chemical structure of the ligands and exciton quenching mechanisms. It was discovered that the bulkiness of substituents is pivotal for maximizing quantum efficiency in these devices.

Backbone Engineering of Bithiophene Imide Dimer-Based Polymeric Mixed Ionic-Electronic Conductors for High-Performance n-Type Organic Electrochemical Transistors.

Polymeric mixed ionic-electronic conductors (PMIECs) are gaining significant attention due to their potential applications in organic electrochemical transistors (OECTs). However, the performance of n-type OECTs still lags behind that of their p-type counterparts. Here, the structure-performance correlation of fused bithiophene imide dimer (BTI2)-based PMIECs is systematically investigated with the backbone evaluation from acceptor-strong donor (A-SD) to acceptor-donor (A-D), to acceptor-weak donor (A-WD), to acceptor-weak acceptor (A-WA), and finally to A-A structures.

Effect of moisture in fire hoods and gloves on residual heat accumulation during repeated rest-work cycles at a fire scene.

Firefighters are exposed to the risk of burns at fire scenes. In 2020, the National Fire Agency of the Republic of Korea surveyed 50,527 firefighters and identified 242 burn-related incidents. The body parts affected by these burns were the hands (28.

Evaluation of Perceptual and Anthropometrical Facial Changes According to Increase in Vertical Dimension of Occlusion.

Background: For restorative demands, increased vertical dimension of occlusion (VDO) is sometimes necessary, as facial changes can be perceptible.

Objectives: This study aimed to evaluate the perception of facial change due to increased VDO and associated soft tissue changes using 3D-scanned facial images.

Methods: Forty participants with healthy dentition and no loss of VDO were recruited.

Two Steps Li Ion Storage Mechanism in Ruddlesden-Popper LiLaTiO.

Innovative anode materials are essential for achieving high-energy-density lithium-ion batteries (LIBs) with longer lifetimes. Thus far, only a few studies have explored the use of layered perovskite structures as LIB anode materials. In this study, the study demonstrates the performance and charge/discharge mechanism of the previously undefined Ruddlesden-Popper Li₂La₂Ti₃O₁₀ (RPLLTO) as an anode material for LIBs.

Social Network Analysis of Self-Management Behavior Among Older Adults With Diabetes.

Objective: This study explores the influence of social network structures on self-management behaviors among older adults with diabetes in rural Korean villages, focusing on dietary management, physical activity, and blood glucose monitoring.

Design: Employing social network analysis (SNA), the study assessed network structures in three villages, focusing on variations in degree, closeness, and betweenness centralities to understand their impact on health behavior dissemination and adoption.

Results: The analysis identified significant differences in network configurations across the villages.

Analysis of quantitative trait loci and candidate gene exploration associated with cold tolerance in rice ( L.) during the seedling stage.

Cold stress during the seedling stage significantly threatens rice ( L.) production, specifically in temperate climates. This study aimed to identify quantitative trait loci (QTLs) associated with cold tolerance at the seedling stage.

A customized convolutional neural network-based approach for weeds identification in cotton crops.

Smart farming is a hot research area for experts globally to fulfill the soaring demand for food. Automated approaches, based on convolutional neural networks (CNN), for crop disease identification, weed classification, and monitoring have substantially helped increase crop yields. Plant diseases and pests are posing a significant danger to the health of plants, thus causing a reduction in crop production.

An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea.

Meat analogs are a burgeoning industry, with plant-based meat analogs, insect-based meat analogs, algae-based meat analogs, mycoprotein-based meat analogs, and cell-based meat analogs. However, despite the industry's growth potential, market expansion faces hurdles due to taste and quality disparities compared to traditional meats. The composition and characteristics of meat analogs currently available in the market are analyzed in this study to inform the development of future products in this sector.

From Farms to Labs: The New Trend of Sustainable Meat Alternatives.

Meat analogs or meat alternatives mimic conventional meat by using non-meat ingredients. There are several reasons for the rising interest in meat alternatives, e.g.

Environmental Impact of Meat Protein Substitutes: A Mini-Review.

The expansion of alternative food industries, including cultured meat, is often promoted as a strategy to reduce environmental pollution, particularly greenhouse gas emissions. However, comprehensive data on the environmental impacts of these industries remains limited. This study examines the environmental impacts of traditional meat and meat substitute production, highlighting their respective advantages and disadvantages.

Cutting-Edge Technologies of Meat Analogs: A Review.

This study was conducted to investigate the recent research trends of alternative protein foods being developed to replace traditional livestock foods and thus determine the current state of the technology and the potential for industrialization. The results of this study showed that the technology related to cultured meat has not yet reached industrialization. However, serum-free media development, technologies to improve culture efficiency, and technologies to improve taste and flavor are being researched.

Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency.

Animal-based foods such as meat, dairy, and eggs contain abundant essential proteins, vitamins, and minerals that are crucial for human nutrition. Therefore, there is a worldwide growing demand for animal-based products. Since animal-based foods are vital resources of nutrients, it is essential to ensure their microbial safety which may not be ensured by traditional food preservation methods.

A Review on the Application of Animal-Based Materials Using Three-Dimensional (3D) Printing and Protein Restructuring Technologies.

Production of alternative proteins is crucial for the development of future protein resources. This study explored the creation of sustainable animal resources by combining extrusion molding and three-dimensional (3D) printing technologies. Extrusion effectively organizes vegetable proteins at high temperatures and pressures to replicate meat-like textures, and high-moisture extrusion successfully mimics the fiber structure of conventional meat.

Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review.

Cell-based meat (CBM) technology is a highly promising alternative to traditional animal agriculture, with considerable advantages in terms of sustainability, animal welfare, and food security. Nonetheless, CBM's successful commercialization is dependent on efficiently dealing with several critical concerns, including ensuring biological, chemical, and nutritional safety as well as navigating the global regulatory framework. To ensure CBM's biological safety, detecting and mitigating any potential hazards introduced during the manufacturing process is crucial.

Techniques and Emerging Trends in Flavor and Taste Development in Meat.

Flavor and taste are critical factors influencing consumer attraction for meat, shaping preferences and commercial demand. This review examines conventional and novel approaches to flavor and taste creation in the meat business, highlighting ways that improve sensory profiles and meet consumer demands. Conventional methods, such as aging and marination, are analyzed in conjunction with new technologies, including enzymatic treatment, fermentation, genetic treatments to alter texture and enhance umami.

Uses of Chemical Technologies for Meat Decontamination.

Traditional meat preservation techniques such as smoking, drying, and salting have various shortcomings and limitations in effectively reducing microbial loads and maintaining meat quality. Consequently, chemical compounds have gained attention as promising alternatives for decontamination, offering the potential to extend shelf life and minimize physical, chemical, and sensory changes in meat. Chlorine-based compounds, trisodium phosphate, organic acids, bacteriocins, lactoferrin, and peracetic acid are technologies of recent industrial applications that inhibit spoilage and pathogenic microorganisms in meat.

Scaffolds Bioink for Three-Dimensional (3D) Bioprinting.

Rapid population growth and a corresponding increase in the demand for animal-derived proteins have led to food supply challenges and the need for alternative and sustainable meat production methods. Therefore, this study explored the importance of cell engineering technology-based three-dimensional bioprinting and bioinks, which play key roles in cultured meat production. In cultured meat production, bioinks have a significant effect on cell growth, differentiation, and mechanical stability.

Effective Strategies for Understanding Meat Flavor: A Review.

This review provides an effective strategy for understanding meat flavor. Understanding the taste of meat is essential for improving meat quality, and the taste should be analyzed based on complex chemical research to identify various factors that impact the composition, formation, and development of meat. To address flavor chemistry in meat, the discussion focuses on the major compounds responsible for the characteristic flavors of different meats, such as lipids, proteins, and Maillard reaction products.

Exploring Sustainable Future Protein Sources.

With the exponential growth of the world population and the decline in agricultural production due to global warming, it is predicted that there will be an inevitable shortage of food and meat resources in the future. The global meat consumption, which reached 328 million tons in 2021, is expected to increase by about 70% by 2050, and the existing livestock industry, which utilizes limited resources, is having difficulty meeting the demand. Accordingly, cultured meat produced by culturing cells in the laboratory, edible insects consumed after cooking or processing, and plant-based meat processed by extracting proteins from plants have been proposed as sustainable food alternatives.

Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor.

Simulating meat flavor via Maillard reaction model systems that contain a mixture of amino acids and reducing sugars is an effective approach to understanding the reaction mechanism of the flavor precursors. Notably, animal resources such as fish, beef, chicken, pork hydrolysates, and fats are excellent precursors in promoting favorable meaty and roasted flavors and umami tastes of Maillard reaction products. The experimental conditions and related factors of the model systems for sensory enhancements, debittering, and off-flavor reduction with meat and by-products are summarized in this review.

Quality Enhancement Techniques for Cow Meat: Current Approaches and Future Directions.

The quality grade of cow meat is often lower than that of steer meat, resulting in economic losses and reduced consumer satisfaction. This review explores various strategies for improving the quality of cow meat, with a focus on slaughter and post-slaughter practices. Certain slaughter methods, including electrical stimulation and suspension techniques, have been shown to improve meat tenderness by alleviating rigor mortis and inducing an increase in sarcomere length.

South Korea's healthcare expenditure: a comprehensive study of public and private spending across health conditions, demographics, and payer types (2011-2020).

Background: South Korea has witnessed a rapid increase in health expenditure, reaching USD 135 billion in 2021 and accounting for 9.3% of its GDP, surpassing the OECD average. Despite achieving universal health coverage, significant gaps remain in service coverage, leading to high out-of-pocket (OOP) expenses that expose households to financial burdens.

Corrigendum: Enhancing enzyme-mediated cellulose hydrolysis by incorporating acid groups onto the lignin during biomass pretreatment.

[This corrects the article DOI: 10.3389/fbioe.2020.