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A fluorescent probe for colorimetric detection of bisulfite and application in sugar and red wine
Haitao Chen,Xiaoming Wu,Jialin Wang,Hao Wang,Feiyan Tao,Shaoxiang Yang,Hongyu Tian,Yongguo Liu,Baoguo Sun 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.4
A new fluorescent probe made from (E)-2-(benzo[d]thiazol-2-yl)-3-(6-hydroxynaphthalen-2-yl) acrylonitrile(Probe 1) was synthesized for the determination ofbisulfite concentrations in real food samples (red wine andsugar). Adding bisulfite to a Probe 1 solution caused amarked decrease in fluorescence intensity and a visualcolor change from yellow to light yellow. This distinctcolor response indicates that Probe 1 could be used as avisual sensor for bisulfite. Probe 1 can detect bisulfitequantitatively in the range 0–400 lM with a detection limitof 0.10 lM. This makes Probe 1 a convenient signalinginstrument for determining bisulfite levels in sugar and redwine samples.
Study on softening behavior of laser welded joint in GH909 alloy
Fei Yan,Tao Zhan,Sang Liu,Zhengwu Zhu,Chunming Wang,Xiyuan Hu 대한기계학회 2017 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.31 No.11
Laser beam welding was conducted on GH909 alloy in a solution treatment and aging conditions. The microstructure, mechanical properties, and softening behavior of welded joints were carefully studied using scanning electron microscopy, energy diffraction spectroscopy, and other techniques. Results indicated that γ′-Ni 3 (TiAl)-precipitated phases were produced inside the matrix, and the presence of Laves at grain boundaries restricted grain growth. A sharp reduction in γ′-precipitated phases evidently weakened the average tensile strength and microhardness of the welded joints. Moreover, fractures occurred in the weld zone. Microcracks in the fracture of the joint mainly depended on the competition result between thermal stress and cohesion forces among the grains.