An efficacious “naked-eye” selective sensing of cyanide from aqueous solutions using a triarylmethane leuconitrile

A triarylmethane dye 1 detects CN^? from water and shows remarkable selectivity over other anions and dramatic color changes, in solution as well as when dyed. The pH stability of 1 in the range of 1.2–10.7 offers additional advantage in the sensing process under physiological conditions.     

Compact high isolation and improved bandwidth hybrid RF MEMS SPDT switch for 5G applications

Microsystem Technologies - Fifth generation (5G) communication system enables the pathway for a higher data transfer rate. The frequency bands used for 5G communication system are distributed from...     

Indian black rice: A brewing raw material with novel functionality

Indian black rice (Chakhao Poireiton) is a pigmented variety, rich in anthocyanins and other phytonutrients. With growing interest in the use of local raw materials in brewing, it was of interest to develop protocols for malting and brewing with Chakhao Poireiton to see whether the antioxidant capacity of anthocyanins could be delivered into finished beer. Protocols for brewing with 100% malted rice were developed and the performance of Indian black rice compared with that of an Italian white rice cultivar suited to brewing. The apparent fermentabilities of rice worts were 69.5% (black) and 67.3% (white), yielding beers of 3.28 and 3.19% ABV respectively. Black rice worts were deficient in free amino nitrogen (83.5 mg/L relative to 137 mg/L for white rice) and would need nitrogen supplementation to avoid issues with fermentation, e.g. elevated diacetyl. Black rice beer had an orange-red hue as a result of extraction of anthocyanin pigments (2.84 mg/L). The oxidative stability of 100% rice beers was measured using electron spin resonance spectroscopy and both samples were found to be unusually stable. Interestingly, when rice beers were blended with a control barley malt derived lager in varying proportions (10, 25, 50%), the oxidative stability was improved, relative to the control lager, particularly so in the case of black rice beer, which contained an antioxidant capacity over and above that of the white rice beer. Future studies are required to determine whether the noted oxidative stability of 100% rice malt beers results in a more flavour-stable beer. © 2019 The Institute of Brewing & Distilling     

Investigation on structural and photodetection properties of Gd2O3 thin films after annealing

Journal of Materials Science: Materials in Electronics - In the present study, the electron beam evaporation technique was employed to deposit gadolinium oxide thin films (Gd2O3-TF) on the silicon...     

Rapid removal of lead(II) ions from water using iron oxide–tea waste nanocomposite – a kinetic study

Lead (Pb) ions are a major concern to the environment and human health as they are contemplated cumulative poisons. In this study, facile synthesis of magnetic iron oxide–tea waste nanocomposite is reported for adsorptive removal of lead ions from aqueous solutions and easy magnetic separation of the adsorbent afterwards. The samples were characterised by scanning electron microscopy, Fourier transform‐infrared spectroscopy, X‐ray diffraction, and Braunner–Emmet–Teller nitrogen adsorption study. Adsorptive removal of Pb(II) ions from aqueous solution was followed by ultraviolet–visible (UV–Vis) spectrophotometry. About 95% Pb(II) ion removal is achieved with the magnetic tea waste within 10 min. A coefficient of regression R ²  ≃ 0.99 and adsorption density of 18.83 mg g⁻¹ was found when Pb(II) ions were removed from aqueous solution using magnetic tea waste. The removal of Pb(II) ions follows the pseudo‐second‐order rate kinetics. External mass transfer principally regulates the rate‐limiting phenomena of adsorption of Pb(II) ions on iron oxide–tea waste surface. The results strongly imply that magnetic tea waste has promising potential as an economic and excellent adsorbent for the removal of Pb(II) from water.Inspec keywords: visible spectra, scanning electron microscopy, mass transfer, ultraviolet spectra, X‐ray diffraction, nanocomposites, lead, adsorption, magnetic separation, iron compounds, nanofabrication, Fourier transform infrared spectraOther keywords: FeO, Pb, time 10.0 min, X‐ray diffraction, Fourier transform‐infrared spectroscopy, scanning electron microscopy, adsorbent, magnetic separation, rapid removal, Braunner–Emmet–Teller nitrogen adsorption, iron oxide–tea waste surface, magnetic tea waste, aqueous solution, adsorptive removal, magnetic iron oxide–tea waste nanocomposite, lead(II) ions     

Age differences in reactions to errors in computer-based work

The present study examined the reactions of older and younger workers to the situation of encountering an error during computer-based work. It was expected that older workers would have a stronger negative emotional reaction to such an error due to a combination of age-related factors. In both a questionnaire and an observational study among 134 office workers this was found to be the case. This age relationship remained after controlling for differences in computer experience, attitudes to new technology, education and the number of errors made by participants during a typical computer-based work session. More detailed analyses showed that in response to an error situation, older workers compared to younger ones stated they were significantly less likely to try and solve the problem entirely on their own; this was also partly supported by the observational data. In terms of the available options for helping rectify errors, older workers reported that they were more often likely to use written documentation and rely less on asking other workers. The implications of the findings are discussed in terms of interventions to ameliorate the impact of errors in computer-based work on an older workforce.