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Influence of acid and alkaline sources on optical, structural and photovoltaic properties of CdSe nanoparticles precipitated from aqueous solution

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Frontiers of Materials Science 2016年第2期10卷 168-177页

作者： C. Selene CORIA-MONROY merida sotelo-lerma Hailin HU Instituto de Energias Renovables Universidad Nacional Autonoma de Mexico (UNAM) Priv. Xochicalco S/N 62580 Temixco Morelos Mexico Universidad de Sonora Blvd. Luis Encinas y Rosales S/N Col. Centro Hermosillo Sonora Mexico

CdSe is a widely researched material for photovoltaic applications. One of the most important parameters of the synthesis is the pH value, since it determines the kinetics and the mechanism of the reaction and in consequence, the optical and morphological properties of the products. We present the synthesis of CdSe in solution with strict control of pH and the comparison of ammonia and KOH as alkaline sources and diluted HCI as acid medium. CdSe formation was monitored with photoluminescence emission spectra （main peak in 490 nm, bandgap of CdSe nanoparticles）. XRD patterns indicated that CdSe nanoparticles are mainly of cubic structure for ammonia and HCI, but the hexagonal planes appear with KOH. Product yield decreases with pH and also decreases with KOH at constant pH value since ammonia has a double function, as complexing agent and alkaline source. Changes in morphology were observed in SEM images as well with the different alkaline source. The effect of alkaline sources on photovoltaic performance of hybrid organic solar cells with CdSe and poly（3-hexylthio- phene） as active layers was clearly observed, indicating the importance of synthesis conditions on optoelectronic properties of promising semiconductor nanomaterials for solar cell applications.

关键词： CdSe optical properties morphological properties hybrid solar cells

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Health information management technology : an applied approach

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1000年

作者： Johns merida L.

来源：畅想之星图书光盘版（南... 评论

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How Do Commercial Children’s Foods Influence Their Growth and Development?A Map of Commercially Available Children’s Foods in Honduras

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Food and Nutrition Sciences 2019年第2期10卷 174-187页

作者： Adriana Santana Hernandez Sofia Raquel Mejia Motino Adriana Beatriz Di Iorio Cindy merida Food Science and Technology Department Zamorano UniversitySan Antonio de OrienteHonduras Universidad Tecnologica Centroamericana TegucigalpaHonduras

Background: The premature consumption of processed foods with high sugar and sodium content over the course of life has been associated with an increased risk of suffering from chronic diseases starting in adolescence or early adulthood. Methods: There was an examination of the nutritional labelling of processed products for young children (n = 140) available in the Honduran market to evaluate their nutritional quality with regard to sodium and sugar content, pursuant to various international recommendations. Results: 54% of the products evaluated derive more than 20% of their calories from sugar. The categories that to a large degree exceed the recommended sugar content range are fruit drinks (80%) and dessert purees (65%). The average price per product serving is lower than one US dollar ($0.81). 46% and 6% of the products place sugar and salt, respectively, among the first five positions in their ingredient lists. Conclusions: Processed foods for infants and young children generally exceed the recommended sugar content, but due to their low cost and easy access, they are displacing traditional food consumption, contributing to increasing childhood obesity and chronic disease in the early stages of life.

关键词： Fast Foods Sugar Infant Children Sodium

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通过AI自动识别能否减少乳腺X线检查工作量的可行性研究

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国际医学放射学杂志 2019年第6期 745-746页

作者： A.Rodriguez-Ruiz K.Lang A.Gubern-merida J.Teuwen M.Broeders G.Gennaro 张凯 Department of Radiology and Nuclear Medicine Radboud University Medical Center

摘要目的探讨使用人工智能(AI)自动识别正常数字乳腺X线摄影(DM)检查的可行性,以减少乳腺癌筛查的阅片工作量。方法从9个先前的多阅片者-多病例受试者操作

关键词：工作量乳腺癌筛查放射科医师 AI 可行性研究

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Differences in Browning Index and CIELAB Coordinates of the Two Grape Drying Processes, Traditional Sun-Drying and Chamber-Drying and during the Ageing of Pedro Ximenez Sweet Wine

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Journal of Life Sciences 2011年第11期5卷 974-980页

作者： Maria P. Serratosa Ana Marquez Azahara Lopez-Toledano Manuel Medina Julieta merida Department of Agricultural Chemistry Faculty of Sciences University of Cordoba Edificio Marie Curie Campus de RabanalesCordoba E-14014 Spain

The color parameters during the Pedro Ximenez grape raisining, as well as the sweet wine aging process from the Montilla-Moriles grapes (Andalusia, Southern Spain), have been studied. Drying process of grapes was carried out by means of the traditional sun-drying method and an alternative chamber-drying method under 50oC. Chamber-drying allows shorter drying time and select grapes at a higher ripening degree. During raisining grape musts decreased in hab (hue angle) and increased in C* ab (chroma). In comparative terms, the final values of hue were virtually identical in both types of drying, although differences were found in the final values of chromaticity, being lower in the chamber-drying method. Changes in the color parameters during aging were compared in commercial wines with different aging systems and without aging. Likewise, as a reference of traditional wine aging system, the color changes in wines with four aging degrees were also studied. Regarding to the commercial wines studied, it can be pointed out the wine aged without blends for 4 years significantly differed in the values of hab and C* ab of the remaining wines, which show more similar values among them and in the data obtained for the wines aged by the traditional aging system.

关键词：干燥过程人口老龄化葡萄酒 CIELAB 传统商会指数和老化系统

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