Probing the impact of carbon quantum dots on partially unwound helical mode in ferroelectric liquid crystals

2019 ◽  
Vol 125 (12) ◽  
pp. 125108 ◽  
Author(s):  
Lokesh K. Gangwar ◽  
Aditya Kumar ◽  
Gautam Singh ◽  
Amit Choudhary ◽  
Rajesh ◽  
...  
Keyword(s):  
Quantum Dots ◽  
Liquid Crystals ◽  
Carbon Quantum Dots ◽  
Ferroelectric Liquid Crystals ◽  
The Impact ◽  
Helical Mode

scholarly journals Memory effect in cadmium telluride quantum dots doped ferroelectric liquid crystals

2010 ◽  
Vol 97 (16) ◽  
pp. 163113 ◽  
Author(s):  
A. Kumar ◽  
J. Prakash ◽  
Mohd Taukeer Khan ◽  
S. K. Dhawan ◽  
A. M. Biradar
Keyword(s):  
Quantum Dots ◽  
Liquid Crystals ◽  
Cadmium Telluride ◽  
Memory Effect ◽  
Ferroelectric Liquid Crystals ◽  
Cadmium Telluride Quantum Dots

Core/shell quantum dots in ferroelectric liquid crystals matrix: effect of spontaneous polarisation coupling with dopant

2016 ◽  
Vol 43 (7) ◽  
pp. 980-993 ◽  
Author(s):  
Shivani Pandey ◽  
Tripti Vimal ◽  
Dharmendra Pratap Singh ◽  
Swadesh Kumar Gupta ◽  
Govind Pathak ◽  
...  
Keyword(s):  
Quantum Dots ◽  
Liquid Crystals ◽  
Matrix Effect ◽  
Core Shell ◽  
Ferroelectric Liquid Crystals ◽  
Spontaneous Polarisation

Evidence of two new ordered smectic phases in ferroelectric liquid crystals

1978 ◽  
Vol 39 (5) ◽  
pp. 548-553 ◽  
Author(s):  
J. Doucet ◽  
P. Keller ◽  
A.M. Levelut ◽  
P. Porquet
Keyword(s):  
Liquid Crystals ◽  
Ferroelectric Liquid Crystals ◽  
Smectic Phases

LUMINESCENT DETERMINATION OF SUGAR IN NATURAL HONEY

2020 ◽  
Vol 0 (4) ◽  
pp. 29-32
Author(s):  
B.M. GAREEV ◽  
◽  
A.M. ABDRAKHMANOV ◽  
G.L. SHARIPOV ◽  
◽  
...  
Keyword(s):  
Quantum Dots ◽  
Laboratory Test ◽  
Aqueous Solutions ◽  
Analytical Method ◽  
Sugar Content ◽  
Carbon Quantum Dots ◽  
Photoluminescence Intensity ◽  
Sucrose Content ◽  
Natural Honey

The photoluminescence of carbon quantum dots synthesized from natural honey and mixtures of honey and sugar has been studied. An increase in the sugar content leads to a decrease in the photoluminescence intensity without changing the shape of the luminescence spectrum of these quantum dots aqueous solutions, which is associated with a decrease in the yield of their synthesis in the sugar presence. The discovered effect can be used to detect sugar in honey. When examining five different market samples of flower honey using this method, two of them showed a significant decrease in the photoluminescence intensity. A laboratory test for compliance with GOST 19792-2017 Standard requirements established an excess of the sucrose content in these samples. Luminescent determination of sugar in honey does not require complicated equipment and can be used to develop a new analytical method for determining the sugar content in counterfeit natural honey.

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