Beyond nanosizing: an approach to shape analysis of fluorescent nanostructures by SMI-microscopy

Using spatially modulated illumination (SMI) light microscopy it is possible to measure the sizes of fluorescent structures that have an extension far below the conventional optical resolution limit (“subresolution size”). Presently, the sizes are determined as the object extension along the optical axis of the SMI microscope. For this, however, “a priori” assumptions on the fluorochrome distribution (“shape”) within the examined fluorescent structure have to be made. Usually it is assumed that the fluorochrome follows a Gauss-distribution or a spherical distribution. In this report we overcome the necessity to make an assumption on the shape of the fluorochrome distribution. We introduce two new experimentally obtained parameters which allow the determination of a shape measure to describe the spatial distribution of the fluorescent dye. This becomes possible by independent measurements with different excitation wavelengths. As an example, we present shape parameter measurements on individual fluorescent microspheres with a nominal geometrical diameter (“size”) of 190 nm. In the case investigated, the experimental shape correlated well with a homogeneous fluorochrome distribution (“spherical shape”) but not with a variety of other “shapes”.     

Structure and Curie temperature of Y2Fe17-xCrx

The structures of Y2Fe17-xCrx are simulated by the ab initio potentials. The site preference of Cr atom in Y2Fe17 is evaluated and the order is determined as 4f, 12j, which is close to the experimental result. Based on the site preference behavior, the calculated parameters and the atom sites of Y-Fe-Cr system are studied. The result corresponds well to observed data. Further, the DOS of the relaxed structures are calculated and the variation in Curie temperature is explained qualitatively by the spin-fluctuation theory.     

Sample Preparation for the Determination of Metals in Food Samples Using Spectroanalytical Methods—A Review

Abstract

The present article gives an overview of recent publications and modern techniques of sample preparation for food analysis employing atomic and inorganic mass spectrometric techniques, such as flame atomic absorption spectrometry, chemical vapor generation atomic absorption and atomic fluorescence spectrometry, graphite furnace atomic absorption spectrometry, inductively coupled plasma optical emission spectrometry, and inductively coupled plasma mass spectrometry. Among the most frequently applied sample preparation techniques for food analysis are dry ashing, usually with the addition of an ashing aid, and acid digestion, preferably with the assistance of microwave energy. Slurry preparation, particularly with the assistance of ultrasound, is increasingly used to reduce acid consumption and sample preparation time. Direct analysis of solid samples is gaining importance in the field of food analysis as it offers the highest sensitivity, avoids the use of acids and other aggressive reagents, makes possible the analysis of micro‐samples, and can be applied for fast screening analysis, e.g., of fresh meat.     

新疆产12种中草药中微量金属元素的测定

本文测定了新疆产新疆党参,新疆元胡等１２种中草药中十种微量金属元素的含量．结果表明这些中草药中具有显著生理活性的Ｚｎ、Ｆｅ、Ｃｕ、Ｍｎ等元素．它们的含量除了个别样品外均大于或接近于国内其它地区所产的同种中草药、根据冠心病病因的Ｚｎ／Ｃｕ值假说和微量金属元素的含量关系,新疆产１２种中草药也可用于防治冠心病．     

关于气相渗透法仪器常数KS和表观第二维利系数A2Z的研究

用分子量为122-16700的十五个样品,在苯、丙酮、苯/丙酮(1:1)三种溶剂,和35℃、50℃两个温度下,用QX-08型气相渗透仪测定了仪器常数Ks和表观第二维利系数A_2,V.实验结果表明,在分子量1000-6000范围内,Ks变化较大;约在M≈4×10~3时,A_2,V的符号由负值变为正值;不同温度,不同溶剂体系,分子量对Ks和A_2,v的影响次序是一致的,从而对VPO法是测定数均分子量的绝对方法表示疑义.通过对低分子量、低沸点的一些化合物的分子量测定看出,至少对于分子量小于120,沸点低于170℃的液体化合物,不能在QX-08型VPO仪上进行分子量测定     

Determination of trace metals by voltamperometry in zebra mussel (Dreissena polymorpha) employed as environmental bio-indicator

Abstract

In the present work, metals (cadmium, lead, copper, nickel, tin, selenium, and mercury) have been estimated in the Ebro River (Spain) using the zebra mussel (Dreissena polymorpha) as an environmental bio-indicator. In two sequential studies, in 2006 and 2008, concentrations of metals were calculated in water as well as in the shells and fleshes of the zebra mussels. Samples were collected from assorted locations of the river. Metals were determined successfully at trace levels through voltamperometry, a sensitive technique. It has been noted that analysis of bioaccumulators like zebra mussels can be helpful in evaluating metal pollution in water.     

Chiral bidiaziridines by a two-step domino aziridination of meso-α-diimines

Chiral racemic α-diimines, tested in aziridination reactions with NsONHCO₂Et, for the first time led to the synthesis of (±)-bidiaziridines, stereoselectively derived from the corresponding meso (E-s-trans-E)-α-diimines. Moreover, a minor bidiaziridine isomer, probably a meso form that was lost under classical work-up conditions, can be obtained by adding water to the crude mixtures at the end of amination reactions. The results definitively prove that the imine aziridination by carbamates is a two-step domino process. The structures of the compounds were determined using 2D NMR on purified bidiaziridines.     

Investigation of Coenzyme Q10 by Voltammetry

A simple, accurate and rapid voltammetric method has been developed for the quantitative determination of coenzyme Q₁₀. Studies with direct current voltammetry were carried out using a glassy carbon electrode (GCE) in a phosphate buffer solution (pH 6.86). A well-defined oxidation peak of CoQ₁₀ was obtained at -0.600 V vs Ag/AgCl. The magnitude of the oxidation peak current has been found to be related to the concentration of the coenzyme over the range of (2.010^-5 to 2.010^-4 M) (r = 0,991). Antioxidant activity of CoQ₁₀ was investigated.     

纳米结构钛酸盐电极快速测定水体COD

分析了纳米结构钛酸盐电极快速测定COD的基本原理及COD标准物质定值方法。通过对纳米结构钛酸盐表征分析,钠型钛酸盐电极具有较高的灵敏度,外加0.7 V工作电位,测定COD溶液标准物质的线性相关系数大于0.995,误差在±8%以内;与国标方法比较,测量同一水样的误差在±15%以内。纳米结构钛酸盐电极可用于测量水体COD。     

Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine

In order to screen out Saccharomyces cerevisiae suitable for table grape fermentation, and compare it with commercial Saccharomyces cerevisiae in terms of fermentation performance and aroma producing substances, differences of fermentation flavor caused by different strains were discussed. In this experiment, yeast was isolated and purified from vineyard soil, 26s rDNA identification and fermentation substrate tolerance analysis were carried out, and the causes of flavor differences of wine were analyzed from three aspects: GC-MS, PCA and sensory evaluation. The results showed that strain S1 had the highest floral aroma fraction, corresponding to its high production of ethyl octanoate and other substances, and it had the characteristics of high sugar tolerance. The fruit sensory score of S3 wine was the highest among the six wines. Through exploration and analysis, it was found that compared with commercial Saccharomyces cerevisiae, the screened strains had more advantages in fermenting table grapes. The flavor of each wine was directly related to the growth characteristics and tolerance of its strains.