Efficient Near‐Infrared Light‐Emitting Diodes based on In(Zn)As–In(Zn)P–GaP–ZnS Quantum Dots

Near‐infrared (NIR) lighting plays an increasingly important role in new facial recognition technologies and eye‐tracking devices, where covert and nonvisible illumination is needed. In particular, mobile or wearable gadgets that employ these technologies require electronic lighting components with ultrathin and flexible form factors that are currently unfulfilled by conventional GaAs‐based diodes. Colloidal quantum dots (QDs) and emerging perovskite light‐emitting diodes (LEDs) may fill this gap, but generally employ restricted heavy metals such as cadmium or lead. Here, a new NIR‐emitting diode based on heavy‐metal‐free In(Zn)As–In(Zn)P–GaP–ZnS quantum dots is reported. The quantum dots are prepared with a giant shell structure, enabled by a continuous injection synthesis approach, and display intense photoluminescence at 850 nm with a high quantum efficiency of 75%. A postsynthetic ligand exchange to a shorter‐chain 1‐mercapto‐6‐hexanol (MCH) affords the QDs with processability in polar solvents as well as an enhanced charge‐transport performance in electronic devices. Using solution‐processing methods, an ITO/ZnO/PEIE/QD/Poly‐TPD/MoO₃/Al electroluminescent device is fabricated and a high external quantum efficiency of 4.6% and a maximum radiance of 8.2 W sr^?1 m^?2 are achieved. This represents a significant leap in performance for NIR devices employing a colloidal III–V semiconductor QD system, and may find significant applications in emerging consumer electronic products.     

Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods

Starter distillates (SDL) are used as ingredients in the formulation of many food products such as cottage cheese, margarine, vegetable oil spreads, processed cheese, and sour cream to increase the levels of naturally occurring buttery aroma associated with fermentation. This buttery aroma results, in part, from the presence of the vicinal dicarbonyl, diacetyl, which imparts a high level of buttery flavor notes and is a key component of SDL. Diacetyl (2,3-butanedione) is a volatile product of citrate metabolism produced by certain bacteria, including Lactococcus lactis ssp. diacetylactis and Leuconostoc citrovorum. In the United States, SDL are regarded as generally recognized as safe ingredients, whereby usage in food products is limited by good manufacturing practices. Recently, diacetyl has been implicated as a causative agent in certain lung ailments in plant workers; however, little is published about the volatile composition of SDL and the levels of diacetyl or other flavoring components in finished dairy products. The objective of this work was to characterize the volatile compounds of commercial SDL and to quantitate levels of diacetyl and other Flavor and Extract Manufacturers Association-designated high-priority flavoring components found in 18 SDL samples and 24 selected dairy products. Headspace volatiles were assessed using a solid-phase microextraction and analyzed by gas chromatography-mass spectrometry. In addition to diacetyl (ranging from 1.2 to 22,000 μg/g), 40 compounds including 8 organic acids, 4 alcohols, 3 aldehydes, 7 esters, 3 furans, 10 ketones, 2 lactones, 2 sulfur-containing compounds, and 1 terpene were detected in the SDL. A total of 22 food samples were found to contain diacetyl ranging from 4.5 to 2,700 μg/100g. Other volatile compounds, including acetaldehyde, acetic acid, acetoin, benzaldehyde, butyric acid, formic acid, furfural, 2,3-heptanedione, 2,3-pentanedione, and propanoic acid, were also identified and quantified in SDL or food samples, or both. The results obtained in this work summarize the volatile composition of commercial SDL and the approximate levels of diacetyl and other Flavor and Extract Manufacturers Association-designated high-priority flavoring components found in SDL and selected dairy foods.     

FE analysis of unstiffened and stiffened corrugated panels subjected to blast loading

This paper presents the results of a dynamic analysis on unstiffened and stiffened corrugated panels subjected to hydrocarbon explosion. A parametric study is also conducted on simplified models of the stiffened corrugated panels considering the effect of stiffeners on the compressive flange under different loading levels. The 1/2 symmetry of corrugated panels is modeled. This numerical study is performed using NX Nastran version 7.5. The unstiffened panel produces localized buckling at the center of corrugation and large permanent deformation by increasing the peak pressure. The stiffened panels suppress the structural response, and the vee stiffeners are structurally more effective than the round ones.     

Commuting by bike in Belgium, the costs of minor accidents

Minor bicycle accidents are defined as “bicycle accidents not involving death or heavily injured persons, implying that possible hospital visits last less than 24 hours”. Statistics about these accidents and related injuries are very poor, because they are mostly not reported to police, hospitals or insurance companies. Yet, they form a major share of all bicycle accidents. Official registrations underestimate the number of minor accidents and do not provide cost data, nor the distance cycled. Therefore related policies are hampered by a lack of accurate data.This paper provides more insight into the importance of minor bicycle accidents and reports the frequency, risk and resulting costs of minor bicycle accidents. Direct costs, including the damage to bike and clothes as well as medical costs and indirect costs such as productivity loss and leisure time lost are calculated. We also estimate intangible costs of pain and psychological suffering and costs for other parties involved in the accident. Data were collected during the SHAPES project using several electronic surveys. The weekly prospective registration that lasted a year, covered 1187 persons that cycled 1,474,978 km. 219 minor bicycle accidents were reported. Resulting in a frequency of 148 minor bicycle accidents per million kilometres. We analyzed the economic costs related to 118 minor bicycle accidents in detail. The average total cost of these accidents is estimated at 841 euro (95% CI: 579–1205) per accident or 0.125 euro per kilometre cycled. Overall, productivity loss is the most important component accounting for 48% of the total cost. Intangible costs, which in past research were mostly neglected, are an important burden related to minor bicycle accidents (27% of the total cost). Even among minor accidents there are important differences in the total cost depending on the severity of the injury.     

Influence of carbon microstructure on the Li–O2 battery first‐discharge kinetics

Defects in the carbon microstructure have been reported to enhance the discharge performance of Li–O₂ battery. However, systematic studies correlating the presence of defects with the discharge kinetics have not addressed the variation of carbon electrode surface areas. In this work, carbon blacks and carbon nanofibers with different defect densities were investigated for their discharge properties. The electrolyte‐accessible areas of the carbon electrodes were obtained from Cyclic voltammetry measurements. The microstructure and surface areas of the carbons were characterized by Raman spectroscopy, electron microscopy, and N₂ isotherm. Linear sweep voltammetry and galvanostatic discharge experiments consistently demonstrated that graphitic carbons have more negative onset potentials and more negative discharge potentials at the same current density than defective carbons. The linear sweep voltammetry data were normalized to the carbon masses, Brunauer–Emmet–Teller surface areas, and double layer capacitance‐derived areas for comparison. Plot of inverse charge transfer resistance and double layer capacitance from electrochemical impedance spectroscopy measurements were used to extract current density values without knowledge of electrode areas. The current densities from impedance measurements exhibited good agreement with the data from linear sweep experiments. The electrochemical experiments conclusively showed that defects on the graphitic microstructure increase the discharge kinetics of the Li–O₂ battery. Copyright © 2016 John Wiley & Sons, Ltd.     

Web 2.0-based webstrategies for three different types of organizations

Lately, web technology has gained strategic importance. It can be seen in the growing number of organizations that realize the importance of a proper webstrategy in this globalization era, where distributed work environment, knowledge-based economy and collaborative business models have emerged. The phenomenon of web 2.0 technologies has led many internet companies and communities, such as Google, Amazon, Wikipedia, and Facebook, to successfully adjust their webstrategy by adopting web 2.0 concepts to sustain their advantage and reach their objectives. As a consequence, interest has risen from more traditional organizations to benefit from web 2.0 concepts in enhancing their competitive advantage. This paper discusses the influence of web 2.0 concepts in the webstrategy formulation for organizations with differing requirements, characteristics and objectives. The research categorizes organization types into Customer Intimacy, Operational Excellence and Product Leadership, based on the Value Disciplines model.     

Estimating city-level poverty rate based on e-commerce data with machine learning

Electronic Commerce Research - There are many big data sources in Indonesia, for example, data from social media, financial transactions, transportation, call detail records, and e-commerce. These...     

Colour properties,stability, and free radical scavenging activity of jambolan (Syzygium cumini) fruit anthocyanins in a beverage model system: Natural and copigmented anthocyanins

The colour and stability properties of jambolan anthocyanins, both natural and copigmented forms, were investigated in beverage model as well as their radical scavenging ability. Natural anthocyanins of jambolan revealed low colour intensity due to glycosylation structure of the anthocyanins as diglucoside. The intermolecular copigmentation of anthocyanins with sinapic acid, caffeic acid, ferulic acid, and rosemary polyphenolic extract could enhance the colour intensity, which was observed through spectrometric parameters, such as hyperchromic effect (ΔA_vis-max) and bathochromic shift (Δλ_vis-max). In addition of sinapic acid, caffeic acid, and rosemary polyphenolics also increased the stability of the anthocyanin colour during exposure to white fluorescent light and storage at refrigeration and room temperatures, whereas on high thermal treatments, this phenomenon was not observed. Furthermore, beverage model coloured with natural or copigmented anthocyanins revealed DPPH radical-scavenging activity. The AEAC values indicated that the beverage models with copigmented anthocyanins had higher scavenging activity than the beverage with natural anthocyanins.