Influence of SCN− moiety on CH3NH3PbI3 perovskite film properties and the performance of carbon-based hole-transport-layer-free perovskite solar cells

Journal of Materials Science: Materials in Electronics - CH3NH3PbI3 perovskite films were prepared via a hot-casting method using six different CH3NH3I, PbI2 and Pb(SCN)2 solutions. Surface...     

Proximate composition and mineral contents of the blue crab (Callinectes sapidus) breast meat, claw meat and hepatopancreas

The objective of this study was to determine the nutritional composition of the breast, claw meat and hepatopancreas of the blue crab (Callinectes sapidus). Samples were subjected to proximate (protein, fat, ash and moisture) and calcium, magnesium, phosphorus, potassium and sodium (Ca, Mg, P, K and Na) analyses. Protein, fat, ash and moisture of the breast, claw meat and hepatopancreas of the blue crab averaged 19.05, 0.59, 2.10 and 76.85 g/100 g, respectively. The results have revealed that this species is a rich source of protein, Ca, Mg, P and Na. Claw meat had higher protein concentrations (19.55 g/100 g) than both breast meat and hepatopancreas (18.81 g/100 g). Na was predominant element among minerals analysed. There were significant differences between Ca, Mg, P, K and Na contents of claw, breast meat and hepatopancreas of the blue crab. Information on the nutrient composition is needed to facilitate the processing, utilisation and marketing of blue crab products. Blue crab could balance human nutrition and could be used as an alternative dietary supplement of proteins and mineral matter.     

The effect of thawing methods on the quality of eels (Anguilla anguilla)

Physical (colour), chemical (pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid values (TBA)) and microbiological (total aerobic mesophylic bacteria, salmonella, coliform, yeast and mould counts) analyses were carried out on thawed European eel (Anguilla anguilla). Different thawing treatments were used (in a refrigerator, in water, in air at ambient temperature and in a microwave oven). The results obtained were compared statistically with those of fresh fish. pH, TBA and a^∗ values of thawed samples usually decreased significantly (P < 0.05) when compared to the fresh control. Salmonella was not detected in any of the samples. Coliform and mould counts of fresh control and thawed samples were <1 CFU/g. Total aerobic mesophylic bacteria count of all thawed fish decreased. However, the yeast count of the refrigerator–thawed samples increased. The lowest total aerobic mesophylic bacteria and yeast counts were determined in water–thawed samples. Water thawing is therefore suitable for frozen eel.     

Influences of magnesium particles incorporated on electrophoretically multiwall carbon nanotube film on dye-sensitized solar cell performance

Multiwall carbon nanotube (MWCNT) films are prepared on a conductive substrate by electrophoretic deposition. The thickness of MWCNT films is found to increase with the carbon nanotube concentration and the deposition duration. Scanning electron microscopy and energy dispersive X-ray measurements detect magnesium particles incorporated on the MWCNT films. The performance of dye-sensitized solar cell using the electrophoretically MWCNT films as a counter electrode shows a relationship dependent on the film thickness and the amount of magnesium loading. The increase in the magnesium loading on carbon films diminishes the solar cell efficiency. This is because magnesium particles cover the carbon nanotube surface reducing the nanotube catalytic sites and blocking electron transfer to tri-iodide (I₃⁻) ions.     

Effects of season on proximate and fatty acid compositions of two mediterranean fish – the round herring (Etrumeus teres) and tub gurnard (Chelidonichthys lucernus)

The aim of this work was to study the seasonal variation of the proximate and fatty acid compositions in the round herring (Etrumeus teres) and tub gurnard (Chelidonichthys lucernus) caught from the North‐Eastern Mediterranean Sea. Proximate compositions and fatty acid contents of both fish species showed statistically significant seasonal variations (P < 0.05). While the protein contents were at its highest in winter, the lipid contents were at its highest in autumn. The main fatty acids were C16:0 (palmitic acid), C18:0 (stearic acid), C16:1 n‐7 (palmiteoleic acid), 18:1 n‐9c (oleic acid), C20:5 n‐3 (eicosapentaenoic acid) and C22:6 n‐3 (docosahexaenoic acid). The total polyunsaturated fatty acid in round herring was highest in winter, whereas that in tub gurnard was highest in spring.     

Effects of cooking methods on the proximate,mineral and fatty acid composition of European eel (Anguilla anguilla)

The influence of microwave cooking and traditional cooking methods such as baking, grilling and frying on the nutritional composition of eels (Anguilla anguilla) was studied. All methods reduced moisture and increased the protein and fat content. Although the potassium and sodium content of fish cooked by different methods decreased significantly (P = 0.000), the calcium and magnesium content increased. The zinc content of the fish was not affected by cooking. The manganese and iron content significantly increased only in fried fish. The copper content was increased by grilling and microwave cooking. The proportion of saturated fatty acids and monounsaturated fatty acids in cooked fish decreased. Omega‐3 polyunsaturated fatty acids were increased by all cooking methods. The grilling and microwave‐cooking methods were the most suitable considering the n3/n6 ratio and eicosapentaenoic acid levels. The increase in the docosahexaenoic acid level of fried fish enhanced its nutritional value.     

Serum coenzyme Q10 levels are associated with coronary flow reserve in hemodialysis patients

Accelerated atherosclerosis is the major cause of mortality in patients on chronic hemodialysis (HD). The aim of this study was to evaluate the relation between coenzyme Q10 (CoQ10) levels and coronary flow reserve (CFR) in HD patients as an indicator of atherosclerosis. Seventy‐one chronic HD patients and 65 age‐ and sex‐matched healthy individuals were included in the study. Plasma CoQ10 levels were performed by high‐performance liquid chromatography measurements. CFR was assessed by transthoracic Doppler echocardiography. Serum CoQ10 levels (1.36 ± 0.43 vs. 2.53 ± 0.55, P < 0.001) and CFR values (1.73 ± 0.11 vs. 2.32 ± 0.28, P < 0.001) were significantly lower in HD patients compared with controls. There was a significant positive correlation between CFR and serum levels of CoQ10 (r = 0.669, P < 0.001). A linear regression analysis showed that serum levels of CoQ10 were still significantly and positively correlated with CFR (regression coefficient = 0.235, P < 0.001). Our data have demonstrated that HD patients exhibit decreased plasma CoQ10 levels and CFR values. The study also showed for the first time that serum CoQ10 levels independently predict CFR in HD patients.     

Essential elements and contaminants in tissues of commercial pelagic fish from the Eastern Mediterranean Sea

BACKGROUND: It is important to determine the concentrations of essential and non‐essential metals in fish for human health. The essential elements and contaminants (Pb and Cd) were determined seasonally in the muscle and liver of some pelagic fish species round herring (Etrumeus teres), chub mackerel (Scomber japonicus), golden grey mullet (Liza aurata) and Mediterranean horse mackerel (Trachurus mediterraneus) from the Iskenderun Bay, Eastern Mediterranean Sea. RESULTS: The Na, K, Ca and Mg were the most abundant elements in muscle and liver tissues. The Na, K, Ca and Mg concentrations in fish tissues were between 51.7 and 3426 mg kg^?1. Muscle accumulated the lowest levels of elements. Trace element and contaminant levels in muscle were highest in spring and summer. The Cu, Zn and Cr concentrations were highest in summer. The Ni, Mn and Fe concentrations were highest in spring. The maximum Pb concentrations in the muscle and liver of fish species was 0.39 and 0.80 mg kg^?1 in autumn. The maximum Cd concentration in the muscle of fish was 0.27 mg kg^?1 in spring and the maximum Cd concentration in the liver was 0.78 mg kg^?1 in summer. CONCLUSION: The Cr, Pb, Cd, Cu and Zn levels in muscle were found to be lower than permissible limits reported by various authorities. Estimated weekly and daily intake for Pb and Cd by consumption of fish muscle were far below the PTWI and PTDI values established by FAO/WHO. Copyright © 2009 Society of Chemical Industry