An electronic nose using a single graphene FET and machine learning for water, methanol, and ethanol.

The poor gas selectivity problem has been a long-standing issue for miniaturized chemical-resistor gas sensors. The electronic nose (e-nose) was proposed in the 1980s to tackle the selectivity issue, but it required top-down chemical functionalization processes to deposit multiple functional materials. Here, we report a novel gas-sensing scheme using a single graphene field-effect transistor (GFET) and machine learning to realize gas selectivity under particular conditions by combining the unique properties of the GFET and e-nose concept. Instead of using multiple functional materials, the gas-sensing conductivity profiles of a GFET are recorded and decoupled into four distinctive physical properties and projected onto a feature space as 4D output vectors and classified to differentiated target gases by using machine-learning analyses. Our single-GFET approach coupled with trained pattern recognition algorithms was able to classify water, methanol, and ethanol vapors with high accuracy quantitatively when they were tested individually. Furthermore, the gas-sensing patterns of methanol were qualitatively distinguished from those of water vapor in a binary mixture condition, suggesting that the proposed scheme is capable of differentiating a gas from the realistic scenario of an ambient environment with background humidity. As such, this work offers a new class of gas-sensing schemes using a single GFET without multiple functional materials toward miniaturized e-noses.

Terahertz emission enhancement in semi-insulating gallium arsenide integrated with subwavelength one-dimensional metal line array.

A one-order-of-magnitude terahertz (THz) emission enhancement in the transmission geometry, over a 0.7-THz broadband range, was observed in semi-insulating gallium arsenide (SI-GaAs) integrated with a subwavelength one-dimensional metal line array (1DMLA). THz emission of the 1DMLA samples showed an intensity increase and exhibited a full-width-at-half-maximum broadening relative to the emission of the bare substrate. Improved index matching could not account for the observed phenomenon. A nonlinear dependence of the integrated THz emission intensity on the number of illuminated lines and on the pump power was observed. The actual origin of the increased THz emission is still under investigation. At present, it is attributed to extraordinary optical transmission.

Tenderisation of lamb meat: Effect of rapid postmortem temperature drop on muscle conditioning and aging.

Lamb Longissimus dorsi muscles were excised from carcasses of 9-12 kg and 16-20 kg weight and brought to internal temperatures of either 0°C, 4°C, 10°C, 15°C, 20°C or 36°C within 3-4h post mortem. After rigor completion they were allowed to age at 4°C for 7 days. Sensory panel scores obtained on the first day of post-rigor aging showed that meat from heavier animals was tougher than that of lighter ones at any temperature. In all cases aging for 7 days had a marked tenderising effect which was similar at all studied temperatures, and greater in heavier animals. Tenderness was also dependent on the temperature at conditioning, as shortening caused by either high or low temperature resulted in meat toughening. The sole and surprising exception to this fact was, however, the high sensory scores obtained in 0°C experiments, even though shortening occurred as expected. In fact, a more intense proteolysis was evident in this case, which was already apparent on the first day of aging. The effect of a rapid drop of muscle temperature to 0°C on the fast and intense proteolysis, capable of even overcoming toughness due to cold shortening, was explained by the higher pH and the dramatic increase of the sarcoplasmic Ca(++) level induced early post mortem by chilling and which might result in the activation of calpain.

A note on the effect of combined ultrasonic and heat treatments on the survival of thermoduric streptococci.

The combined destructive effect of ultrasonic waves and heating on micro-organisms has been investigated using as a model two species of thermoduric streptococci. Ultrasonic and heat treatments applied simultaneously were much more destructive than the additive effect of the two agents considered independently. Compared with heat alone, the simultaneous application of ultrasonic vibration and heat reduced the resistance of the organisms 6-11 fold.

Effect of oxygen- and carbon dioxide-enriched atmospheres on shelf-life extension of refrigerated ground pork.

The oxidation of the lipids and myoglobin of ground pork meat stored in oxygen- and carbon dioxide-enriched atmospheres at 1 °C has been studied. Elevated oxygen levels (80-100%) depressed myoglobin oxidation, increasing the time to 50% metmyoglobin formation from four to about thirteen days. Twenty per cent carbon dioxide greatly reduced the rate of lipid oxidation, extending the time to reach a TBA number of 5 from five to about twelve days. Tocopherol and ascorbic acids were efficient inhibitors of lipid oxidation but citric acid was not.