Extraction of Pure-electronic Transition Frequency and Chromophor Polymorphism from Diffuse Vibronic Spectra
Vitaly Antonovich Tolkachev,
Alexander Pavlovich Blokhin
Issue:
Volume 7, Issue 4, July 2019
Pages:
76-82
Received:
19 July 2019
Accepted:
6 September 2019
Published:
21 September 2019
Abstract: Background: The adiabatic approach and thermal population of starting state sublevels in vibronic transition at non degenerate combining states of molecular chromophores open ways to calculate pure-electronic transition frequency (combining states gap) individually from diffuse absorption or emission spectra. Results: Experimental data and the theory show, that the model fits to homogene chromophores at room and not low temperatures to escape degeneration and inhomogeneity. Side result of the approach is possibility to view inhomogeneity of chromophores or solvent site inhomogeneity. Conclusions: The approach is applied to vibronic spectra of molecular systems: molecules in different aggregate states, molecular crystals, color and F-centers, films and quantum dots. The trouble with the procedure is using wings of spectra, where the errors can be introduced by overlapping of impurities spectra and even by measurement inaccuracy.
Abstract: Background: The adiabatic approach and thermal population of starting state sublevels in vibronic transition at non degenerate combining states of molecular chromophores open ways to calculate pure-electronic transition frequency (combining states gap) individually from diffuse absorption or emission spectra. Results: Experimental data and the theo...
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Review on Nutritional Value of Cassava for Use as a Staple Food
Issue:
Volume 7, Issue 4, July 2019
Pages:
83-91
Received:
1 July 2019
Accepted:
6 September 2019
Published:
27 September 2019
Abstract: Cassava is emerging as a dominant staple food, primarily in the humid and sub-humid tropics of many African countries. It has high nutritional value and used by people where food scarcity is adverse and people are afflicted with under nutrition. Cassava roots and leaves are used as sources of carbohydrate, protein, vitamins and minerals. Cassava also contains some anti-nutrients that have an effect on human health when ingested in high amount. But, proper cooking and soaking overnight can detoxify the anti-nutrients before using for nutrition purposes. Bio-fortification, which increases protein, mineral and vitamin contents of cassava, is also utilized to minimize the anti-nutrient and carcinogenic content of the plant. The protein content of cassava could be improved by fortifying its powder with other crops with high protein content.
Abstract: Cassava is emerging as a dominant staple food, primarily in the humid and sub-humid tropics of many African countries. It has high nutritional value and used by people where food scarcity is adverse and people are afflicted with under nutrition. Cassava roots and leaves are used as sources of carbohydrate, protein, vitamins and minerals. Cassava al...
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