Toward the Optimized Spintronic Response of Sn‐Doped IrO2 Thin Films

Amorphous and polycrystalline Sn‐doped IrO₂ thin films, Ir_1‐xSn_xO₂, are grown for the first time. Their electrical response and strength of the spin–orbit coupling are studied in order to better understand and tailor its performance as spin current detector material. These experiments prove that the resistivity of IrO₂ can be tuned over several orders of magnitude by controlling the doping content in both the amorphous and the polycrystalline state. In addition, growing amorphous samples increase the resistivity, thus improving the spin current to charge current conversion. As far as the spin–orbit coupling is concerned, the system not only remains in a strong spin–orbit coupling regime but it seems to undergo a slight enhancement in the amorphous state as well as in the Sn‐doped samples.     

Retarding Thermal Degradation in Hybrid Perovskites by Ionic Liquid Additives

Recent years have witnessed considerable progress in the development of solar cells based on lead halide perovskite materials. However, their intrinsic instability remains a limitation. In this context, the interplay between the thermal degradation and the hydrophobicity of perovskite materials is investigated. To this end, the salt 1‐(4‐ethenylbenzyl)‐3‐(3,3,4,4,5,5,6,6,7,7,8,8,8‐tridecafluorooctylimidazolium iodide (ETI), is employed as an additive in hybrid perovskites, endowing the photoactive materials with high thermal stability and hydrophobicity. The ETI additive inhibits methylammonium (MA) permeation in methylammonium lead triiodide (MAPbI₃) occurring due to intrinsic thermal degradation, by inhibiting out‐diffusion of the MA⁺ cation, preserving the pristine material and preventing decomposition. With this simple approach, high efficiency solar cells based on the unstable MAPbI₃ perovskite are markedly stabilized under maximum power point tracking, leading to greater than twice the preserved efficiency after 700 h of continuous light illumination and heating (60 °C). These results suggest a strategy to tackle the intrinsic thermal decomposition of MAI, an essential component in all state‐of‐the‐art perovskite compositions.     

Increasing the Efficiency of Organic Dye‐Sensitized Solar Cells over 10.3% Using Locally Ordered Inverse Opal Nanostructures in the Photoelectrode

3D inverse opal (3D‐IO) oxides are very appealing nanostructures to be integrated into the photoelectrodes of dye‐sensitized solar cells (DSSCs). Due to their periodic interconnected pore network with a high pore volume fraction, they facilitate electrolyte infiltration and enhance light scattering. Nonetheless, preparing 3D‐IO structures directly on nonflat DSSC electrodes is challenging. Herein, 3D‐IO TiO₂ structures are prepared by templating with self‐assembled polymethyl methacrylate spheres on glass substrates, impregnation with a mixed TiO₂:SiO₂ precursor and calcination. The specific surface increases from 20.9 to 30.7 m² g^?1 after SiO₂ removal via etching, which leads to the formation of mesopores. The obtained nanostructures are scraped from the substrate, processed as a paste, and deposited on photoelectrodes containing a mesoporous TiO₂ layer. This procedure maintains locally the 3D‐IO order. When sensitized with the novel benzothiadiazole dye YKP‐88, DSSCs containing the modified photoelectrodes exhibit an efficiency of 10.35% versus 9.26% for the same devices with conventional photoelectrodes. Similarly, using the ruthenium dye N719 as sensitizer an efficiency increase from 5.31% to 6.23% is obtained. These improvements originate mainly from an increase in the photocurrent density, which is attributed to an enhanced dye loading obtained with the mesoporous 3D‐IO structures due to SiO₂ removal.     

On the Performance of TETRA DMO Short Data Service in Railway VANETs

In this paper we present the results of an empirical study investigating the performance of TETRA (TErrestrial Trunked RAdio) in a Vehicular Ad-hoc Network (VANET) for safety related railway traffic applications. The Short Data Service (SDS) of TETRA in the Direct Mode Operation (DMO) allows an infrastructure-less exchange of traffic relevant information between vehicles in range of the communication. The propagation channel in case of such a direct (base station free) communication between railway vehicles underlies specific effects, which are not equivalent to other well known terrestrial mobile scenarios. We will present measurements covering urban, suburban and rural environments along a regional railway network in the south of Bavaria. Beside different operational conditions such as front, rear, and flank approaches of trains, we investigated several topological scenarios on both, single and double track sections along the line. We will also discuss the observed characteristic changes in narrow band signal attenuation and Doppler spectra for passages through forests, hilly areas, stations and a tunnel. We determined statistics for the transmission delay of messages and the message erasure rates for single and multi user access on a single common carrier for different transmission intervals. Finally, the quality of service for the envisaged safety applications is assessed.     

Modulation of the antioxidant/pro-oxidant balance,cytotoxicity and antiviral actions of grape seed extracts

Grape seed extracts (GSEs) were investigated in yeast cells harbouring defects in their antioxidant system (regarding the cellular growth and growth recovery from H₂O₂ insult). GSEs antioxidant activity was detected in wild-type and mutant strains Δcta1, Δgsh1 and Δoye2glr1, while pro-oxidant activity in Δsod1 cells was seen. Assessment of proliferation of prostate cancer PC3 and HBV-replicating HepG2 2.2.15 cells treated with GSEs has shown higher cytotoxicity of red grape seed extract (RW) than white grape seed extract (WW) subjective to dose and period of administration. No antiviral effect was detected by measuring the secreted virion particles in HepG2 2.2.15 cells treated with GSEs. The GSEs play a dual antioxidant/pro-oxidant role in vivo according with the cellular antioxidant system deficiencies and exhibit cytotoxic properties in PC3 and HepG2 2.2.15 cell lines, but no antiviral action against HBV.     

Effect of solid content and composition of hydroxypropyl methylcellulose-lipid edible coatings on physico-chemical and nutritional quality of 'Oronules' mandarins

BACKGROUND: Citrus fruit represent an important source of vitamin C, as well as other bioactive compounds. Edible coatings have the potential to extend shelf life of citrus by providing a semi‐permeable barrier to water and gases, which depends on coating composition, solid content (SC), and cultivar. However, little is known about the effect of coatings on citrus nutritional quality. This work studies the effect of coating composition and SC of hydroxypropyl methylcellulose (HPMC)–beeswax (BW)–shellac coatings on the physico‐chemical, sensory and nutritional quality of ‘Oronules’ mandarins. Coatings prepared at the same lipid content differed in the BW:shellac ratio (1:3 and 3:1) and SC of the formulations (40 and 80 g kg^?1). RESULTS: The coating with 1:3 BW:shellac ratio and 80 g kg^?1 SC was the most effective controlling weight loss, although it was less effective than the commercial wax tested. Increasing SC had a greater effect than the BW:shellac ratio in fruit internal atmosphere and sensory quality, with the presence of off‐flavour when coatings were applied at 80 g kg^?1 SC. Nutritional quality was not affected by the application of the different treatments. CONCLUSION: HPMC–lipid coatings have the potential to extend shelf life of ‘Oronules’ mandarins. However, care should be taken controlling formulation SC to avoid the build‐up of off‐flavour. Copyright © 2011 Society of Chemical Industry     

Lactic acid bacteria from fermented table olives

Table olives are one of the main fermented vegetables in the world. Olives can be processed as treated or natural. Both have to be fermented but treated green olives have to undergo an alkaline treatment before they are placed in brine to start their fermentation. It has been generally established that lactic acid bacteria (LAB) are responsible for the fermentation of treated olives. However, LAB and yeasts compete for the fermentation of natural olives. Yeasts play a minor role in some cases, contributing to the flavour and aroma of table olives and in LAB development.