Smart Fluorescent Nanoparticles in Water Showing Temperature-Dependent Ratiometric Fluorescence Color Change

2017 ◽  
Vol 9 (3) ◽  
pp. 2883-2890 ◽  
Author(s):  
Junjie Cui ◽  
Ji Eon Kwon ◽  
Hyeong-Ju Kim ◽  
Dong Ryeol Whang ◽  
Soo Young Park
ChemPhotoChem ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 393-397 ◽  
Author(s):  
Junjie Cui ◽  
Gayoung Kim ◽  
Sehoon Kim ◽  
Ji Eon Kwon ◽  
Soo Young Park

The Analyst ◽  
2015 ◽  
Vol 140 (5) ◽  
pp. 1678-1685 ◽  
Author(s):  
Hongda Xu ◽  
Houjuan Zhu ◽  
Mingtai Sun ◽  
Huan Yu ◽  
Huihui Li ◽  
...  

Nitrite selectively reacts to red fluorescent gold nanoclusters supported on blue fluorescent graphene oxide sheet and leads to a ratiometric fluorescence color change.


2010 ◽  
Vol 83 (10) ◽  
pp. 1185-1187 ◽  
Author(s):  
Junro Yoshino ◽  
Naokazu Kano ◽  
Takayuki Kawashima

ChemPhysChem ◽  
2013 ◽  
Vol 14 (17) ◽  
pp. 3898-3901 ◽  
Author(s):  
Motoki Kurita ◽  
Mika Momma ◽  
Kei Mizuguchi ◽  
Hideyuki Nakano

1993 ◽  
Vol 66 (2) ◽  
pp. 270-287 ◽  
Author(s):  
B. Michael Walton ◽  
Albert F. Bennett

2013 ◽  
Vol 2013 ◽  
pp. 1-9 ◽  
Author(s):  
Soo Dong Shim ◽  
Seung Won Jung ◽  
Seung Ju Lee

Prediction of the quality of packaged foods using a colorimetric time temperature integrator (TTI) is affected by the types of kinetic models for the TTIs and the associated food qualities. Several types of kinetic models were applied for the TTI color change (four types) and food microbial growth (three types). To evaluate the prediction, a virtual experiment data of the food microbial growth were mathematically created by using the relevant kinetic models. In addition to the kinetic models, two types of temperature-dependent models (Arrhenius and square root models) were used in the calculation. Among the four types of TTIs, M2-3510 or S type forPseudomonasspp. and M type forListeria monocytogenesandEscherichia colishowed the least erroneous results. Overall, a suitable TTI could be selected for each food microorganism, based on the prediction accuracy.


Author(s):  
Zhong-Zheng Ding ◽  
Guang-Song Zheng ◽  
Qing Lou ◽  
Jiang-Fan Han ◽  
Meng-Yuan Wu ◽  
...  

Abstract Excellent luminescent materials are essential for high-performance fluorescent nanosensors. Here, a new-type self-calibrated humidity sensor has been established through monitoring the fluorescent color change of carbon dots (CDs) confined in sodium hydroxide (CDs@NaOH). The CDs are prepared by a facile and rapid microwave assisted heating method using citric acid, urea, and NaOH as precursors. The confinement effect from NaOH has reduced the nonradiative transition and suppressed the aggregation-induced quenching of the CDs in solid. Compared with other sensors based on CD fluorescent visualization, the sensor has good linearity and wide humidity detection range from 6.9% to 95.4%. With the increased relative humidity, the fluorescence color of the sensor change from green to blue. The proposed sensing mechanism is due to the breaking and reforming of hydrogen bonds and proton transfer occurring at the CD-NaOH matrix interfaces. This finding suggests a potential role for the spatial confinement effect and may provide an avenue for developing highly sensitive humidity readouts.


Author(s):  
Naohiro Ishiwada ◽  
Satoko Fujioka ◽  
Toshihisa Ueda ◽  
Takeshi Yokomori

The development of new temperature-dependent phosphor particles for high temperature thermometry is presented. To develop the phosphor material that can be applied to the intensity ratio method, the photoluminescence of Y2O3:Tb,Tm was investigated with elevating temperature. As a result, Y2O3:Tb,Tm phosphor shows that the peak intensity at 456 nm is still strong at more than 1100 K whereas the other peak intensities decrease due to the thermal quenching. Thus, the intensity ratio I543nm/I456nm has a high gradient and linearity over a wide temperature range, and it is confirmed that Y2O3:Tb,Tm provides a higher resolution in temperature measurement than Y2O3:Tb and Y2O3:Tm. Also, since this phosphor changes its emission color from green to blue with increasing temperature, it is possible to measure temperature not only by analyzing the intensity ratio but also by observing the color change in appearance. It can, therefore, be expected to use as a Visual Thermo-Sensor (VTS).


2006 ◽  
Vol 110 (29) ◽  
pp. 9079-9083 ◽  
Author(s):  
Jie Huang ◽  
Aidong Peng ◽  
Hongbing Fu ◽  
Ying Ma ◽  
Tianyou Zhai ◽  
...  

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