98%
921
2 minutes
20
MoS2 nanosheets (NSs) are a promising gas sensing material at room temperature (RT) due to their unique properties and structures. Unfortunately, the activity of pure MoS2 NSs is highly affected by the adsorption of atmospheric oxygen, which strongly influences the stability of MoS2 sensing devices and significantly hinders the practical applications of these sensors in air. Heterostructure formation may be an effective approach to modulate the intrinsic electronic properties of MoS2 NSs. In this study, thin MoO2 nanoplates (NPs) were decorated with multilayer MoS2 NSs via one-step controllable sulfurization to fabricate MoS2@MoO2 nanonetworks, and remarkable gas sensing performance was achieved with high stability in air at RT. In particular, the MSO-2 (1 h sulfurization of the MoO2 NPs) nanonetworks with n-p heterojunctions demonstrated a high response of 19.4 to 100 ppm NO2 in a short period of time (1.06 s) with rapid recovery (22.9 s) to the baseline. The excellent gas sensing performance of the MSO-2 sensor is attributed to the synergistic effect of the MoS2 NSs and thin MoO2 NPs, which created heterojunctions/defects to easily transfer electrons and provide more active sites for NO2 gas. This simple synthetic method to design and fabricate n-p heterojunction sensors will be effective in commercial gas sensing applications.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1039/c9nr00137a | DOI Listing |
Naturwissenschaften
September 2025
Laboratório de Ecologia E Conservação de Invertebrados, LECIN, Departamento de Ecologia E Conservação, Instituto de Ciências Naturais, Universidade Federal de Lavras, PO Box 3037, CEP 37.203-202, Lavras, MG, Brasil.
Fire is a key natural disturbance influencing physical, chemical, and biological processes in the Cerrado. Ash, a fire byproduct, may significantly influence soil macrofauna through its chemical properties. Dung beetles (Scarabaeinae), critical components of Cerrado soil macrofauna, provide key ecological functions and services.
View Article and Find Full Text PDFAnal Chem
September 2025
National Key Laboratory of Laser Spatial Information, Harbin Institute of Technology, Harbin 150001, China.
In this paper, a single-quartz-enhanced photoacoustic-photothermal dual spectroscopy sensor based on a spherical acoustic resonator (SAR) is reported for the first time. The dual spectroscopy of quartz-enhanced photoacoustic spectroscopy (QEPAS) and quartz-enhanced photothermal spectroscopy (QEPTS), utilizing a single quartz tuning fork (QTF), eliminates the frequency mismatch issue that occurs when multiple QTFs are used. The dual spectroscopy model was constructed using the finite element method, which provides numerical simulation support for subsequent experiments.
View Article and Find Full Text PDFPhotoacoustics
October 2025
Hubei Key Laboratory of Intelligent Wireless Communications, Hubei Engineering Research Center of Intelligent IOT technology, College of Electronics and Information Engineering, South-Central Minzu University, Wuhan 430074, China.
A novel gourd-type photoacoustic cell (GTPAC) has been developed, featuring a highly reflective, polished gold film-coated inner wall that minimizes optical loss and maximizes light utilization efficiency. GTPAC integrates two coupled spherical chambers with a radius ratio 2:3, which is close to the golden ratio. Its unique Gaussian curvature distribution enables multi-directional, disordered light beam reflection without complex optical alignment.
View Article and Find Full Text PDFFood Res Int
November 2025
School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; Anqing Yixiu Green Food Innovation Research Institute, Anqing 246000, PR China. Electronic address:
This study presents a biopreservation method using sourdough co-fermented with Fructilactobacillus sanfranciscensis and Propionibacterium freudenreichii, optimizing conditions to 220 hydration and 24 h fermentation. The composite sourdough bread quality was evaluated through physicochemical, storage, sensory, and microbial tests, with mechanisms analyzed based on microstructure, rheology, and dough structure. Results showed that: first, the composite sourdough enhanced bread physicochemical properties, increasing volume, height-to-diameter ratio, elasticity, and resilience, while reducing baking loss, hardness, chewiness, and adhesiveness.
View Article and Find Full Text PDFFood Res Int
November 2025
College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China; Inner Mongolia National Center of Technology Innovation for Dairy, Hohhot 150100, China. Electronic address:
The complexity of cheese flavour components, different origin and variability in experimental data have hindered credible flavour description of Cheddar cheese at different ripening time periods. This study combined GC-MS with machine learning to explore the common characteristic ingredients of Cheddar cheese independent of origin during ripening stage at 6-12 °C. A random forest model among six classifiers performed best in assessing Cheddar cheese ripening time and 14 flavour substances (ketones, acids, and lactones) were selected as characteristic flavours by recursive feature elimination from 66 flavour substances to train the model.
View Article and Find Full Text PDF