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     

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.     

Monoazo disperse dyes. Part 3; Synthesis and fastness properties of some novel 4,5-disubstituted thiazolyl-2-azo disperse dyes

Novel blue disperse dyes bearing a 5-nitro substituent on various C-4 substituted thiazolyl-2-azo dyes have been prepared using m -aminoacetanilide derived coupling components. These dyes have been characterised using a range of spectroscopic techniques and exhibit interesting fastness behaviour on dyed polyester. For Parts 1 and 2 in this series, see references 9 and 10, respectively.     

X-ray crystal structure of 2-{2-acetylamino-4-[bis-(2-methoxycarbonylethyl)amino]-phenylazo}-4-methylthiazole-5-carboxylic acid ethyl ester

Crystals of the title novel red disperse dye were grown by slow evaporation from a chloroform solution and the crystal structure was determined by single crystal X-ray diffraction analysis. The dye molecule crystallises in the triclinic space group P 1 with the unit cell dimensions a = 7.561(2), b = 11.628(10) and c = 15.607(3) Å. The diffraction analysis showed that the hetarylazo skeleton of the dye is nearly planar, with the ester groups oriented up and down the plane of the molecule thus imparting it a 'Y' shape structure. The intramolecular hydrogen bonds, together with van der Waals interactions, stabilise the molecular conformation and crystal packing.     

Design and Simulation of FBAR for Quality Factor Enhancement

Thin film bulk acoustic resonator (FBAR) higher quality factor (Q) provides steep skirt and low insertion losses in the pass band. In this paper, three different loss sources are identified and FBAR is design and simulated in order to reduce the losses. Firstly, the FBAR’s top electrode is simulated for the areas of 150 × 150, 300 × 300 and 400 × 400 μm² and the quality factor is improved as the area increased to 102, 432.6 and 743.7 respectively. The impedance of the FBAR is reduced as the area of the electrode is increased. Secondly, the anchor width is reduced from 60 to 45 μm and the quality factor is increased from 341 to 432.6 respectively. The losses through the anchor reduce as the anchor reduces. Electrode area and anchor area simulation are showing the notable effect and no other paper is reported for the comparison. Thirdly, the damping factor coefficient (β) is varied as 4.7e^?14, 3.84e^?14 and 2.5e^?14. The quality factor is increased as the damping factor reduces and reported as 283.2, 341.2 and 444.5 respectively. The damping reduction leads the FBAR structure to vibrate more freely at the resonance. The losses through damping are reduced and more energy has stored at the resonance so it increases the quality factor.