In order to overcome existing complicated and costly simultaneous measurement system, an inexpensive and simple measurement system was suggested to measure the temperature field and velocity field at high temperature. The manganese-activated magnesium fluorogermanate (Mg4FGe6:Mn, MFG) which is one of thermographic phosphor with luminescence characteristic of excitation at 385 nm wavelength and ...

We have tried to microencapsulate β-carotene with curdlan of a thermogelation type polysaccharide. Microcapsules were prepared by utilizing reverse dispersion, in which salada oil was the continuous phase (O') and the curdlan water slurry (W) was the dispersed phase. β-carotene (O) as a core material was broken into fine oil droplets in the dispersed phase to form the (O/W) dispersion. The (O/W...

We study the dispersion relation for scalar excitations in supersymmetric, noncommutative theories at finite temperature. In N =4 Yang-Mills the low momenta modes have superluminous group velocity. In the massless Wess-Zumino model the minimum of the dispersion relation is at non zero momentum for temperatures above T0 ≈ (gθ) 1 2 . We briefly comment on N =2 Yang-Mills at finite density.

Using atomistic, semiempirical pseudopotential calculations, we show that if one assumes the simplest form of a surface state in a CdSe nanocrystal--an unpassivated surface anion site--one can explain theoretically several puzzling aspects regarding the observed temperature dependence of the radiative decay of excitons. In particular, our calculations show that the presence of surface states le...

A dispersion-dominated colorimetric approach for the recognition of carbohydrates based on biomolecule-responsive AuNPs is presented. Taking advantage of the unique dual-responsiveness of smart copolymers, the aggregation and dispersion of AuNPs can be modulated by both temperature and different kinds of carbohydrates, giving rise to a novel chromogenic mechanism for the recognition and testing...

Defatted rice bran was treated with subcritical water between 120 and 240°C. The extraction temperature af fected the total carbohydrate and protein contents of the extracts. In the tested temperature range, the total carbohydrate and protein contents were the highest at 180°C and 210°C. The DPPH radical scavenging activity of the extracts increased with increasing extraction temperature up to ...