The Ames Laboratory of the US Department of Energy (DOE) has developed a fully ultraviolet (UV) -based organic light-emitting diode (OLED) that can be used as a wafer-based sensor. It's a first-of-a-kind research where scientists operate invisible light in special areas, with wavelengths in the ultraviolet range of about 400 nanometers (nm). Joseph Ahnar, a laboratory scientist at Ames, said: "What we really want to achieve is to create a spectrometer that can measure the amount of light or luminescence spectrum absorbed by all luminescent or absorbing objects, " Many people have long been interested in OLEDs. Mostly, whether this technology can become a traditional LED replacement technology and LED is widely used in consumer electronic products has little research on OLED and UV spectra. Ruth Shinar, a laboratory scientist, explains: "Because of this, everyone ignored the growing demand for OLEDs for small-sized, flexible device analyzers that could be used to detect food Safety, water quality, medical diagnostics, and other biological sensing. "Such device features include being hand-held, being used in a variety of different areas, and the potential to be discounted to disposable." Researchers snatched their clues to explore the impact of optical micro-cavity, the micro-cavity is the reflection of the surface or the structure of the two interfaces. A tiny resonator changes the wavelength behavior of light. These features allow the UV OLED to emit more focused light, which can then be used to detect and excite the spectrum. With this OLED array, different analyzes and photo-excitation can be performed on the same device. According to the OLED microresonator study conducted by Ames Laboratories, the researchers produced a light that emits light at wavelengths between 370 and 430 nanometers with dark blue and near-ultraviolet light, a fact that continues the results of previous scientists . Graduate student Eeshita Manna experimented with the scientist Rana Biswas exciting the spectrum. Incorporating photopolymer successfully expands UV OLED photo-excitation wavelength range Following a previous study by Emily Hellerich, a graduate student in the lab, this time researchers expanded the range to 470 nanometers using unique photopolymer materials CBP and PVK. Before further integration of the research on visible OLED array resonators, scientists were able to obtain a wavelength range of 370 nm to 640 nm.
What are food additives?
Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food are known as food additives. Some food additives have been in use for centuries for preservation – such as salt (in meats such as bacon or dried fish), sugar (in marmalade), or sulfur dioxide (in wine).
What are feed additives?
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Many different food additives have been developed over time to meet the needs of food production, as making food on a large scale is very different from making them on a small scale at home. Additives are needed to ensure processed food remains safe and in good condition throughout its journey from factories or industrial kitchens, during transportation to warehouses and shops, and finally to consumers.
The use of food additives is only justified when their use has a technological need, does not mislead consumers, and serves a well-defined technological function, such as to preserve the nutritional quality of the food or enhance the stability of the food.
Food additives can be derived from plants, animals, or minerals, or they can be synthetic. They are added intentionally to food to perform certain technological purposes which consumers often take for granted. There are several thousand food additives used, all of which are designed to do a specific job in making food safer or more appealing. WHO, together with FAO, groups food additives into 3 broad categories based on their function.
Flavouring agents
Flavouring agents – which are added to food to improve aroma or taste – make up the greatest number of additives used in foods. There are hundreds of varieties of flavourings used in a wide variety of foods, from confectionery and soft drinks to cereal, cake, and yoghurt. Natural flavouring agents include nut, fruit and spice blends, as well as those derived from vegetables and wine. In addition, there are flavourings that imitate natural flavours.
Enzyme preparations
Enzyme preparations are a type of additive that may or may not end up in the final food product. Enzymes are naturally-occurring proteins that boost biochemical reactions by breaking down larger molecules into their smaller building blocks. They can be obtained by extraction from plants or animal products or from micro-organisms such as bacteria and are used as alternatives to chemical-based technology. They are mainly used in baking (to improve the dough), for manufacturing fruit juices (to increase yields), in wine making and brewing (to improve fermentation), as well as in cheese manufacturing (to improve curd formation).
Other additives
Other food additives are used for a variety of reasons, such as preservation, colouring, and sweetening. They are added when food is prepared, packaged, transported, or stored, and they eventually become a component of the food.
Preservatives can slow decomposition caused by mould, air, bacteria, or yeast. In addition to maintaining the quality of the food, preservatives help control contamination that can cause foodborne illness, including life-threatening botulism.
Colouring is added to food to replace colours lost during preparation, or to make food look more attractive.
Non-sugar sweeteners are often used as an alternative to sugar because they contribute fewer or no calories when added to food.
Feed additives are products used in animal nutrition for purposes of improving the quality of feed and the quality of food from animal origin, or to improve the animals` performance and health, e.g. providing enhanced digestibility of the feed materials."
You thought that animals ate plants, or grass or some other `food` natural to their ilk. But in reality, in today`s factory farms, feeding livestock is a complicated endeavor fraught with controversy and split opinions.
According to a 2010 report by MarketsandMarkets, a market research company, the global feed additives market is expected to reach $18.7 billion by 2016. That`s no small industry.
There are four general types of feed additives:
- Sensory Additives – these stimulate an animals appetite so that they naturally want to eat more.
- Nutritional Additives – these provide a particular nutrient that may be deficient in an animal`s diet.
- Zootechnical Additive – these improve the overall nutritional value of an animal`s diet through additives in the feed.
- Coccidiostats and Histomonostats – these are feed additives which are antibiotics, intended to kill or inhibit protozoa (bacteria/micro-organisms). These have been banned in Europe since 2009 and replaced with probiotic alternatives.