Sol-gel combustion synthesis and luminescent properties of nanocrystalline YAG : Eu3+ phosphors

EU3+ -doped Y3Al5O12 (YAG:Eu3+) phosphors were synthesized by a facile sol-gel combustion method. In this process, citric acid traps the constituent cations and reduces the diffusion length of the precursors. YAG phase is obtained through sintering at 900 degrees C for 2h. There were no intermediate phases such as YAlO3 (YAP) and Y4Al2O9 (YAM) observed. The charge transfer band of nanocrystalline phosphors shows a shift toward the high-energy side, compared with that of amorphous ones due to lower covalency of Eu-O bond for nanocrystalline phosphors. The higher concentration quenching in YAG:EU3+ nanophosphors may be caused by the confinement effect on resonant energy transfer of nanocrystalline. It also indicates that the sol-gel combustion synthesis method provides a good distribution of Eu3+ activators in YAG host. (c) 2005 Elsevier B.V. All rights reserved.

Structural and optical properties of YAG : Ce3+ phosphors by sol-gel combustion method

High-quality Ce3+-doped Y3Al5O12 (YAG:Ce3+) phosphors were synthesized by a facile sol-gel combustion method. In this sol-gel combustion process, citric acid acts as a fuel for combustion, traps the constituent cations and reduces the diffusion length of the precursors. The XRD and FT-IR results show that YAG phase can form through sintering at 900 degrees C for 2 h. This temperature is much lower than that required to synthesize YAG phase via the solid-state reaction method. There were no intermediate phases such as YAlO3 (YAP) and Y4Al2O9 (YAM) observed in the sintering process. The average grain size of the phosphors sintered at 900-1100 degrees C is about 40 nm. With the increasing of sintering temperature, the emission intensity increases due to the improved crystalline and homogeneous distribution of Ce3+ ions. A blue shift has been observed in the Ce3+ emission spectrum of YAG:Ce3+ phosphors with increasing sintering temperatures from 900 to 1200 degrees C. It can be explained that the decrease of lattice constant affects the crystal field around Ce3+ ions. The emission intensity of 0.06Ce-doped YAG phosphors is much higher than that of the 0.04Ce and 0.02Ce ones. The red-shift at higher Ce3+ concentrations may be Ce-Ce interactions or variations in the unit cell parameters between YAG:Ce3+ and YAG. It can be concluded that the sol-gel combustion synthesis method provides a good distribution of Ce3+ activators at the molecular level in YAG matrix. (c) 2005 Elsevier B.V. All rights reserved.

Solution combustion synthesis, structure and luminescence of Y3Al5O12 : Tb3+ phosphors

The synthesis and optical properties of Y3Al5O12:Tb3+ phosphors are reported in this paper. Y3Al5O12:Tb3+ phosphors were synthesized by a facile solution combustion method. Citric acid traps the constituent cations and also acts as a fuel. Y3Al5O12 (YAG) phase can crystallize through sintering at 900 degrees C for 2 h, and there were no intermediate phases such as YAlO3 (YAP) and Y4Al2O9 (YAM) in the sintering process. The excitation spectra of crystalline Y3Al5O12:Tb3+ are different from that of amorphous one due to the crystal field effect. The emission spectra mainly show D-5(4) -> F-7(6) transition under UV excitation. The higher concentration quenching in Y3Al5O12:Tb3+ nanophosphors may be due to the confinement effect on resonant energy transfer of nanocrystalline. It is also indicated that the solution combustion synthesis method provides a good distribution of Tb3+ activators in Y3Al5O12 host. (c) 2005 Published by Elsevier B.V.

Synthesis and characterization of room-temperature ferromagnetism in Fe- and Ni-co-doped In2O3

Observation of room-temperature ferromagnetisin in Fe- and Ni-co-doped In2O3 samples (In0.9Fe0.1-xNix)(2)O-3 (0 <= x <= 0.1) prepared by citric acid sol-gel auto-igniting method is reported. All of the samples with intermediate x values are ferromagnetic at roomtemperature. The highest saturation magnetization (0.453 mu B/Fe + Ni ions) moment is reached in the sample with x = 0.04. The highest solubility of Fe and Ni ions in the In2O3 lattice is around 10 and 4 at%, respectively. The 10 at% Fe-doped sample is found to be weakly ferromagnetic, while the 10at% Ni-doped sample is paramagnetic. Extensive structure including Extended X-ray absorption fine structure (EXAFS), magnetic and magneto-transport including Hall effects studies on the samples indicate the observed ferromagnetism is intrinsic rather than from the secondary impurity phases. (c) 2007 Elsevier Ltd. All rights reserved.

Avaliação do potencial remineralizante de pastas e soluções com compostos bioativos no esmalte dental bovino submetido a ciclos de desafio erosivo

O objetivo deste estudo foi avaliar in vitro por meio da Fluorescência de Raios X por Dispersão de Energia (XRF), Microdureza Vickers (MV) e Microscopia Eletrônica de Varredura (MEV) o efeito remineralizante de diferentes princípios bioativos, tais quais, nanopartículas de hidroxiapatita de cálcio (nanoHAp) associadas ou não a fluoreto, fosfopeptídeos de caseína do leite e fosfato de cálcio amorfo (CPP-ACP) associados ou não a fluoreto, fluoreto de sódio e saliva no esmalte dental bovino submetido a ciclagem des-remineralizante simulando lesão erosiva por alto desafio ácido. Foram obtidos 58 corpos de prova (CP) a partir de 58 incisivos bovinos que foram divididos aleatoriamente em 8 grupos, com 7 CP cada um e 2 CP para obtenção de imagem em MEV do esmalte hígido. Cada grupo foi denominado conforme os respectivos tratamentos a serem utilizados. Grupo 1 (G1) Controle; Grupo 2 (G2) Desensibilize Nano P experimental (nanopartículas de hidroxiapatita de cálcio); Grupo 3 (G3) Desensibilize Nano P (nanopartículas de hidroxiapatita de cálcio e flúor); Grupo4 (G4) GC Tooth Mousse (CPP-ACP, fosfopeptídios de caseína e fosfato de cálcio amorfo Recaldent ); Grupo 5 (G5) GC Tooth Mousse Plus (CPP-ACP, fosfopeptídios de caseína e fosfato de cálcio amorfo Recaldent + 900 ppm de flúor); Grupo 6 (G6) solução aquosa de fluoreto de sódio (0,05%); Grupo 7 (G7) solução aquosa de nanopartículas de hidroxiapatita de cálcio (0,375%) e Grupo 8 (G8) solução aquosa de nanopartículas de hidroxiapatita de cálcio (0,375%) + flúor (0,05%). Foram obtidos os valores de XRF e MV antes e depois do tratamento. Durante um período experimental de 10 dias, os CPs foram submetidos a um processo cíclico de des-remineralização incluindo vários ataques diários com ácido cítrico 0,05M (pH 2,3), 6 vezes de 2 minutos ao dia, bem como as aplicações das soluções teste e períodos de remineralização em saliva artificial. O tempo entre os ciclos era de 1,5 h. Foram obtidas imagens em MEV para análise da superfície após o tratamento. Através da análise estatística pelo teste t student (p = 0,05), foram encontrados os seguintes resultados: o grupo controle teve uma desmineralização considerada severa; houve aumento na contagem de P em todos os grupos que receberam tratamento, exceto o G1, igualando ou até mesmo aumentando no caso do G5, em relação a contagem inicial; houve aumento na contagem de Ca em todos os grupos que receberam tratamento, exceto no G1, igualando ou até mesmo aumentando no caso do G4, em relação a contagem inicial; houve perda de microdureza superficial em todos os grupos; o G7 teve comportamento similar ao G1 e o G3 teve comportamento inferior ao G5 em relação ao P. E todos os outros grupos tiveram comportamento superior ao controle; o G4 e o G5 tiveram um comportamento superior ao G2 em relação ao Ca. O G5 teve comportamento superior ao G3 também em relação ao Ca e todos os grupos foram superiores ao controle; o G7 teve comportamento similar ao controle em relação a microdureza superficial e todos os outros grupos foram superiores ao controle.

Phosphate treatment of frozen prawns. Pt. 1. Screening of various phosphates for prevention of drip loss

Various phosphates and their mixtures were screened for their efficiency of preventing drip loss in frozen prawns. The effectiveness of the phosphates decreased in the following order: Sodium tripolyphosphate — Sodium pyrophosphate — Sodium hexametaphosphate Sodium metaphosphate — Sodium dihydrogen phosphate; the last two being ineffective. Even though thaw drip loss was reduced by the above treatments the organoleptic quality of the thawed as well as cooked products was unsatisfactory, discoloration being the major defect. A solution of a mixture of 12% sodium tripolyphosphate and 8.6% sodium dihydrogen phosphate or 2% citric acid in water when used as dip prevented thaw drip loss, improved cooked yield and organoleptic quality without adversely affecting the biochemical characteristics. Commercial scale trials showed that the results are highly reproducible.

Preservation of fish by freezing and glazing. Pt. 1. Bacteriology of fresh, frozen and glazed fish

Microbiological investigation of fresh and frozen fishes such as pomfret, surmai and mackerel was carried out under various conditions of preservation. Glazing, block-freezing and preservation in gunny bag were affected. Determination of bacterial load and isolation, identification and classification of the resistant bacteria were made. Spore-formers of Subtilis mesentericus group were found to be resistant to freezing as well as glazing by ascorbic acid, citric acid and sodium nitrite except a mixture of sodium chloride and glucose. Bacterial load was reduced to a good extent and maintained low till the end of frozen storage period.

Preservation of fish by freezing and glazing. Pt. 3. Effect of freezing, glazing and frozen storage on the B-vitamins and essential minerals present in the fish flesh

The changes occurring in moisture, thiamine, riboflavin niacin, phosphorus, iron and calcium in pomfret, surmai and frozen mackerel, glazed with ascorbic acid, citric acid, sodium chloride, glucose, sodium nitrite and kept under frozen storage were studied up to 6 months and results reported.

Canning of smoked dhoma (Sciaenid sp.)

A process for the preparation of a wholesome smoked and canned product from dhoma (Sciaenid sp.) is discussed. The dressed dhoma is cold blanched in 15% brine containing 0.5% potash alum and 0.2% citric acid and smoked for 120 minutes at 45 ± 5°C. The smoked fish after filling in cans is precooked at 0.35 kg/sq.cm steam pressure for 50 minutes in inverted position, filled with hot refined groundnut oil, sealed and processed for 60 minutes at 0.7 kg/sq.cm steam pressure.

Canning of squid

A simple method for canning squid (Loligo sp.) is discussed. Hot blanching the dressed meat in 7% brine containing 0.2% citric acid for 5 min, packing and subsequent filling with 2% brine containing 0.2% citric acid and processing at 1.0 kg/cm² steam for 20 mm gave an excellent canned product with good shelf-life.

Canning of oil sardine (Sardinella longiceps): natural pack

A simple and economic process for canning of oil sardine (Sardinella longiceps) in its own juice having very good organoleptic characteristics has been developed. The process consists in dipping eviscerated, scaled and cleaned fish in brine containing potash alum and citric acid, packing in cans, exhausting and seaming without addition of any filling medium and heat processing.

Studies on blue discolouration in canned body meat of crab (Scylla serrata)

Blue discolouration met with in the canned body meat of crab (Scylla serrata) was due to copper content exceeding 1.8 to 2.0 mg/100g on dry weight basis. Bleeding the cleaned carcasses of crab thoroughly in running water brought down the copper content below this level and blue discolouration prevented. Addition of copper ions to the thoroughly bled crab meat to raise the copper content above this level caused discolouration. The incidence of blue discolouration was independent of the freshness of the animals used. Citric acid in high concentration prevented blueing to some extent, but is not advisable as texture and flavour were adversely affected.

Development and storage characteristics of dehydrated salt mince from low priced fish

The study showed that less initial moisture with high salt content will be the best condition for enhanced storage life of dehydrated salt mince. Between sample I (10% salt per meat weight) and sample II (15% salt per meat weight) the latter was comparatively better in colour, odour and longer shelf-life. At room temperature the dehydrated salt mince has not showed any increase in total bacterial count. It is also found that the storage life of the salt mince can be enhanced to a significant extent by lowering the moisture content to below 10% and increasing the salt content to above 30%. Peroxide value, free fatty acid value, total volatile nitrogen and trimethylamine registered gradual increase during storage at room temperature for all the three samples. Among the three samples, the sample treated with 0.1% citric acid and 0.125% butylated hydroxy anisole was comparatively better in appearance and showed less rancidity as indicated by TBA values, up to a period of 15 weeks and thereafter all the three samples were almost similar in storage characteristics. Hence, the treatment with citric acid and B.H.A. has apparently not much significance in improving shelf-life and quality of salted dehydrated fish mince.

Improvement in quality and shelf-life of whole dried prawns

A simple and effective method is suggested to improve the quality and shelf-life of commercial whole dried thelly prawns (Metapenaeus dobsoni). Treatment of whole prawns in 10% brine containing 0.1% citric acid for 20 min followed by drying in sun yield a product having good physical, chemical and organoleptic characteristics. Retardation of fungal incidence, reduction in total volatile nitrogen (TVBN) and improvement in flavour are some of the advantages of the treatment. The treated product has a shelf-life around 30 weeks compared to 20 weeks for untreated control and 7 weeks for commercial sample.

Effects of several organic acids on the feeding behavior of Tilapia nilotica

Automatic recording of the frequency of feeding 'bites' was used to evaluate the effects of several organic acids (citric, metacectonic, lactic, acetic, and oxalic) on the stimulatory feeding behavior of Tilapia nilotica . Some of these acids are added to food stocks to retard spoilage. The results showed that citric acid at a concentration of 10(-2) to 10(-6) m, metacetonic acid at 10(-4) to 10(-6) m, and lactic acid at 10(-2) to 10(-5) m stimulated feeding. Fish tended to avoid metacetonic acid at 10(-3) m and acetic acid at 10(-3) m. Acetic acid at 10(-5) m and oxalic acid at 10(-6) m had no significant effects on fish feeding.