Size dependent photoluminescence property of hydrothermally synthesized crystalline carbon quantum dots

2016 ◽  
Vol 178 ◽  
pp. 314-323 ◽  
Author(s):  
S. Sarkar ◽  
D. Banerjee ◽  
U.K. Ghorai ◽  
N.S. Das ◽  
K.K. Chattopadhyay
2020 ◽  
Vol 14 (04) ◽  
Author(s):  
Amir Reza Sadrolhosseini ◽  
Mohr. Ikmal Hafizi Bin Azaman ◽  
Amir Masoud Arabi ◽  
Suhaidi Shafie ◽  
Nur Hazahsha Shamsudin ◽  
...  

2016 ◽  
Vol 859 ◽  
pp. 85-89
Author(s):  
Rui Lin ◽  
Gu Qiao Ding ◽  
Peng He ◽  
Jing Chen

A facile method is proposed to synthesize carbon quantum dots (C-dots) from citric acid using concentrated sulfuric acid as carbonization reagents with temperature below 100 °C during the whole process. The prepared C-dots has a Gaussian distribution in its lateral size with the average value around 6.37 nm. High quality of the C-dots is revealed through the optical performances such as sharp band-edge absorption, typical absorption peak and nearly excitation-independent blue emissions. Further, the pH condition is found to have correlation on the strong and stable photoluminescence property.


2020 ◽  
Vol 0 (4) ◽  
pp. 29-32
Author(s):  
B.M. GAREEV ◽  
◽  
A.M. ABDRAKHMANOV ◽  
G.L. SHARIPOV ◽  
◽  
...  

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.


2021 ◽  
Vol 285 ◽  
pp. 119829
Author(s):  
Peng Fan ◽  
Xuanjun Zhang ◽  
Huanhuan Deng ◽  
Xiaohong Guan

2021 ◽  
Vol 125 (6) ◽  
pp. 3421-3431
Author(s):  
İrem Nur Gamze Özbilgin ◽  
Batu Ghosh ◽  
Hiroyuki Yamada ◽  
Naoto Shirahata

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