Mouse anti-Human Wiskott-Aldrich Syndrome Protein monoclonal antibody, clone 6B6

Herein, we report an innovative and facile approach to prepare graphene quantum dot (GQD)-wrapped vertically aligned zinc oxide (ZnO) nanorod (NR) arrays. The ZnO NR/GQD heterostructure was prepared as a core/shell structure on an indium tin oxide (ITO) substrate using spin-coating, electron-beam evaporation, and a rapid thermal process combined in a novel way. Spin-coated poly(methyl methacrylate) (PMMA) was converted to GQDs on ZnO NRs by high temperature thermal treatment. A metal-capping layer was used to convert PMMA into GOD by avoiding the thermal evaporation of PMMA. Two different metals Ni and In were used as capping layers and studied their effect in the thermal conversion of PMMA into GQDs and in the properties of the fabricated devices. Structural, morphological, compositional and optical properties of the as-prepared ZnO NR/GQD heterostructures were characterized. The devices consisting of 50-70 nm ZnO NRs covered with GQDs as a core-shell structure demonstrated efficient UV photosensing with excellent photoresponse due to the GQDs showing high carrier transport and photoabsorption. The fabricated ITO/ZnO NR/GQD/In device showed better photosensing responsivity than the ITO/ZnO NR/GQD/Ni one. This is an entirely new technique for growing GQDs directly on previously prepared ZnO NRs. (C) 2020 Elsevier B.V. All rights reserved.

Gastropods are one of the important sea-foods rich in protein, glycogen, minerals, and low-fat content. The proximate composition such as protein, carbohydrate, and lipid content of the smoked meat of C. ramosus and V. cochlidium was 11.84, 4.28, 2.88, and 8.96, 4.74, 3.04 % respectively.The moisture content of both the smoked meat was gradually increased from 2.2 -12.6% during storage at room temperature. The spoilage indicators such as Free Fatty Acids, TMA - N (Trimethylamine - Nitrogen), and TVB - N (Total Volatile Base- Nitrogen) values were found to be increased as storage time increased. The increasing TPC (Total Plate Count) and TFC (Total Fungal Count) and organoleptic characteristics were also increasing in both smoked meat during increased storage. This study indicated that the quality of C. ramosus and V. cochlidium smoked meat were found to be good and safe for human consumption even after 180 days of storage.