Non-resonant X-ray/laser interaction spectroscopy as a method for assessing charge competition, trapping and luminescence efficiency in wide band-gap materials

Using a conventional fast-shuttered laboratory X-ray source in combination with pulsed laser diode modules, the possibilities for undertaking X-ray/laser interaction spectroscopy in wide band-gap luminescent materials are explored. It is shown that in such materials, a variety of X-ray/laser timing sequences can extract complimentary information regarding the charge-carrier trapping, de-trapping and recombination processes. The effects on the luminescence are illustrated for six example materials (YPO₄:Ce,Sm, Lu₃Al₅O₁₂:Pr, Al₂O₃:C, natural sodium feldspar NaAlSi₃O₈, cubic BN and type IIa natural diamond). By ramping the temperature from 10 to 320 K during repeated X-ray pump/laser-probe activation cycles, a rapid assessment can be made of the important thermally dependent changes to the charge carrier trapping competition processes.     

The role of analytical chemistry in process quality control

The growing need for quality supervision and control in production processes is briefly outlined. After a summary of available process analytical devices, and a short discussion of their possibilities and limitations, an alternative approach is discussed. This approach is based on the development of a dynamic process model which allows on-line quality predictions to be made by means of so- called state estimators. The advantage is that it becomes possible to use quantities which give only indirect information about the product quality, but which are more readily accessible for continuous or on-line monitoring in earlier stages of the process.     

The influence of scattering processes in quantitative X-ray fluorescence analysis

Existing theory was used to develop a fundamental parameter (FP) computer program for quantitative X-ray fluorescence (XRF) spectrometry in which scattering interactions are taken into account. The program is suited for polychromatic radiation and composite samples and is used to estimate the errors that result from neglecting the scattering contributions in the analysis of samples in a low Z matrix when the spectrometer is calibrated either on pure elements or on standards similar to the samples.     

Suppression of Different Phases of Systemic Contact Hypersensitivity by Urocanic Acid Oxidation Productsfn1

On exposure to UV‐B, the epidermal component trans‐urocanic acid (UCA) is not only photoisomerized into cis‐ UCA but will also, at least in part, be photooxidized into UCA oxidation products (UOPs). We hypothesized that UOPs can mimic UV‐induced systemic immunosuppression comparable to the suppressive properties already established for cis‐UCA. A crude mixture of UOPs showed a significant suppression of the sensitization phase of the systemic contact hypersensitivity (CHS) response to picryl chloride (PCI). Three of the UOPs were selected for this study: imidazole‐4‐carboxylic acid (ImCOOH), immidazole‐4‐carboxaldehyde (ImCHO) and imidazole‐4‐acetic acid (ImAc). Effects on the sensitization, elicitation and postelicitation phases of CHS to PCI in BALB/c mice were studied and compared with the effects of cis‐UCA. ImCHO was equally effective at suppressing the sensitization phase as cis‐UCA. The triplet combination of the imidazoles (1:1:1) showed more pronounced suppression than that induced by cis‐UCA. The most effective compounds for the suppression of the elicitation phase appeared to be ImAc and cis‐UCA. Significant suppression of the postelicitation phase was only obtained with the triplet combination of ImCHO, ImCOOH and ImAc, the combination that appeared to be effective at all three tested phases. Because these three UOPs are present in UV‐B‐exposed human stratum corvneum, these compounds may play a role in UV‐B‐induced immunosuppression.     

Interfacial rheological properties of adsorbed protein layers and surfactants: a review

Proteins and low molecular weight (LMW) surfactants are widely used for the physical stabilisation of many emulsions and foam based food products. The formation and stabilisation of these emulsions and foams depend strongly on the interfacial properties of the proteins and the LMW surfactants. Therefore these properties have been studied extensively. In this review an overview is given of interfacial properties of proteins at a mesoscopic scale and the effect of LMW surfactants (emulsifiers) on them. Properties addressed are the adsorbed amount, surface tension (reduction), network formation at interfaces and possible conformational changes during and after adsorption. Special attention is given to interfacial rheological behaviour of proteins at expanding and compressing interfaces, which simulate the behaviour in real emulsions and foams. It will be illustrated that information on interfacial rheological properties, protein conformation and interactions between adsorbed molecules can be obtained by changing experimental conditions. The relation between interfacial rheology and emulsion and foam stabilisation is subsequently addressed. It is concluded that there is a need for new measuring devices that monitor several interfacial properties on a mesoscopic and microscopic scale at the same time, and for physical models describing the various processes of importance for proteins. Real progress will only be possible if both are combined in an innovative way.     

Spreading of oil from protein stabilised emulsions at air/water interfaces

Spreading of a drop of an emulsion made with milk proteins on air/water interfaces was studied. From an unheated emulsion, all oil molecules could spread onto the air/water interface, indicating that the protein layers around the oil globules in the emulsion droplet were not coherent enough to withstand the forces involved in spreading. Heat treatment (90 °C) of emulsions made with whey protein concentrate (WPC) or skim milk powder reduced the spreadability, probably because polymerisation of whey protein at the oil/water interface increased the coherence of the protein layer. Heat treatment of emulsions made with WPC and monoglycerides did not reduce spreadability, presumably because the presence of the monoglycerides at the oil/water interface prevented a substantial increase of coherence of the protein layer. Heat treatment of caseinate-stabilised emulsions had no effect on the spreadability. If proteins were already present at the air/water interface, oil did not spread if the surface tension (γ) was <60 mN/m. We introduced a new method to measure the rate at which oil molecules spread from the oil globules in the emulsion droplet by monitoring changes in γ at various positions in a ‘trough’. The spreading rates observed for the various systems agree very well with the values predicted by the theory. Spreading from oil globules in a drop of emulsion was faster than spreading from a single oil drop, possibly due to the greater surface tension gradient between the oil globule and the air/water interface or to the increased oil surface area. Heat treatment of an emulsion made with WPC did not affect the spreading rate. The method was not suitable for measuring the spreading rate at interfaces where surface active material is already present, because changes in γ then were caused by compression of the interfacial layer rather than by the spreading oil.