RESUMO
The poor stability of CsPbX3 quantum dots (QDs-CsPbX3) under wet conditions is still considered to be a key issue. In order to overcome this problem, this study presents a high molecular weight polymer matrix (polymethylmethacrylate, PMMA) incorporated into the QDs-CsPbBr3 to improve its stability and maintain its excellent optical properties. In this study, the Cs2CO3, PbO, Tetrabutylammonium Bromide (TOAB) powder, oleic acid, and toluene solvent were uniformly mixed and purified to prepare high-quality QDs powders. Then, hexane was used as a dispersing agent for the QD powder to complete the perovskite QDs-CsPbBr3 solution. Finally, a solution with different proportions of quantum dots CsPbBr3 and PMMA was prepared and discussed. In the preparation of thin films, firstly, a thin film with the structure of glass/QD-CsPbBr3/PMMA was fabricated in a glove box using a well-developed QDs-CsPbBr3 solution by changing the ratio of CsPbBr3:PMMA. The material analysis of QDs-CsPbBr3 thin films was performed with photoluminescence (PL), transmittance, absorbance, and transmission electron microscopy (TEM). The structures and morphologies were further examined to study the effect of doped PMMA on perovskite QDs-CsPbBr3.
RESUMO
As the new popular fluorescent carbon nanomaterials, carbon dots have not only excellent optical properties and small size characteristics, but also have good biocompatibility, low toxicity and easy to achieve the surface functional characteristics, and can replace the traditional semi-quantum dots of the better choice.Based on the unique fluorescence characteristics and high sensitivity, carbon fluorescent probe has a good potential in food analysis and testing. In this experiment, the study of fluorescent carbon dots has been reviewed in recent years. The characteristics of carbon dots are briefly introduced and the preparation methods of carbon dots are summarized. The application of carbon dot fluorescent probes in food analysis and detection is introduced and the limitations and development of carbon point application are analyzed and forecasted.
RESUMO
As the new popular fluorescent carbon nanomaterials, carbon dots have not only excellent optical properties and small size characteristics, but also have good biocompatibility, low toxicity and easy to achieve the surface functional characteristics, and can replace the traditional semi-quantum dots of the better choice.Based on the unique fluorescence characteristics and high sensitivity, carbon fluorescent probe has a good potential in food analysis and testing. In this experiment, the study of fluorescent carbon dots has been reviewed in recent years. The characteristics of carbon dots are briefly introduced and the preparation methods of carbon dots are summarized. The application of carbon dot fluorescent probes in food analysis and detection is introduced and the limitations and development of carbon point application are analyzed and forecasted.
RESUMO
The molecular evolution of cultivated rice Oryza sativa L. has long been a subject of rice evolutionists. To investigate genetic diversity within and differentiation between the indica and japonica subspecies, 22 accessions of indica and 35 of japonica rice were examined by five microsatellite loci from each chromosome totalling 60 loci. Mean gene diversity value in the indica rice (H=0.678) was 1.18 times larger than in the japonica rice (H=0.574). Taking the sampling effect into consideration, average allele number in the indica rice was 1.40 times higher than that in the japonica rice (14.6 vs 10.4 per variety). Chromosome-based comparisons revealed that nine chromosomes (1, 2, 3, 4, 5, 8, 9, 10 and 11) harboured higher levels of genetic diversity within the indica rice than the japonica rice. An overall estimate of F(ST) was 0.084-0.158, indicating that the differentiation is moderate and 8.4-15.8% of the total genetic variation resided between the indica and japonica groups. Our chromosome-based comparisons further suggested that the extent of the indica-japonica differentiation varied substantially, ranging from 7.62% in chromosome 3 to 28.72% in chromosome 1. Cluster analyses found that most varieties formed merely two clusters for the indica and japonica varieties, in which two japonica varieties and five indica varieties were included in the counterpart clusters, respectively. The 12 chromosome-based trees further showed that 57 rice varieties cannot be clearly clustered together into either the indica or japonica groups, but displayed relatively different clustering patterns. The results suggest that the process of indica japonica differentiation may have proceeded through an extensive contribution by the alleles of the majority in the rice genome.
