Decorated-Induced Oxygen Vacancy Engineering for Ultra-Low Concentration Nonanal Sensing: A Case Study of La-Decorated Bi2O2CO3.

La-decorated Bi2O2CO3 (BCO-La) microspheres are synthesized using a facile wet chemical strategy for sensing low-concentration nonanal (C9H18O) at room temperature. These BCO-La gas sensors are applied to evaluate agricultural product quality, specifically for cooked rice. The sensitivity of the BCO-6La sensor significantly surpassed that of the pure BCO sensor, achieving a response value of 174.6 when detecting 30 ppm nonanal gas. Notably, the BCO-6La sensor demonstrated a faster response time (36 s) when exposed to 18 ppm of nonanal. Additionally, the selectivity toward nonanal gas detection is higher (approximately 4-24 times) compared to interfering gases (1-octanol, geranyl acetone, linalool, hexanal, 2-pentyfuran, and 1-octen-3-ol) during cooked rice quality detection. The gas sensing mechanism and the factors contributing to the enhanced sensing performance of the BCO-La microspheres are demonstrated through in situ FT-IR spectra and DFT analysis while the realistic detection scenario is carried out. In a broader context, the reported sensors here represent a novel platform for the detection and monitoring of gases released by agricultural products during storage.

Room-Temperature Sensing Mechanism of GQDs/BiSbO4 Nanorod Clusters: Experimental and Density Functional Theory Study.

Creating high-performance gas sensors for heptanal detection at room temperature demands the development of sensing materials that incorporate distinct spatial configurations, functional components, and active surfaces. In this study, we employed a straightforward method combining hydrothermal strategy with ultrasonic processing to produce mesoporous graphene quantum dots/bismuth antimonate (GQDs/BiSbO4) with nanorod cluster forms. The BiSbO4 was incorporated with appropriate contents of GQDs resulting in significantly improved attributes such as heightened sensitivity (59.6@30 ppm), a lower threshold for detection (356 ppb), and quicker period for response (40 s). A synergistic mechanism that leverages the inherent advantages of BiSbO4 was proposed, while its distinctive mesoporous hollow cubic structure, the presence of oxygen vacancies, and the catalytic enhancement provided by GQDs lead to a marked improvement in heptanal detection. This work introduces a straightforward and effective method for crafting sophisticated micro-nanostructures that optimize spatial design, functionality, and active mesoporous surfaces, showing great promise for heptanal sensing applications.

Highly sensitive and selective Sb2WO6 microspheres in detecting VOC biomarkers in cooked rice: Experimental and density functional theory study.

The palatability of cooked rice is susceptible to the flavor and effective detection of volatile organic compounds (VOCs) can avoid deterioration and improve the taste quality. Herein, hierarchical antimony tungstate (Sb2WO6) microspheres are synthesized through a solvothermal process and the effect of solvothermal temperature on the room temperature gas-sensing properties of gas sensors is investigated. Outstanding sensitivity towards VOC biomarkers (nonanal, 1-octanol, geranyl acetone and 2-pentylfuran) in cooked rice is achieved and the sensors exhibit remarkable stability and reproducibility, which are contributed to the formation of the hierarchical microsphere structure, larger specific surface area, narrower band gap and increased oxygen vacancy content. The kinetic parameters combined with principal component analysis (PCA) effectively distinguish the four VOCs while the enhanced sensing mechanism was substantiated through density functional theory (DFT) calculation. This work provides a strategy for fabricating high performance Sb2WO6 gas sensors which can be practically applied to food industry.

Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor.

Rice (Oryza sativa L.), as the main refined grain in China, has attracted much attention in terms of quality. Rice is usually consumed after cooking, and it is a commonly staple food. Nowdays, people's requirements for cooked rice focus more on the taste characteristics and quality. Furthermore, aroma is one of the primary sensory reference points, which is the most intuitive way for people to judge cooked rice. By integrating and analyzing the researches of cooked rice aroma identification in recent five years, this paper expounds the extraction and identification methods (sensory evaluation method, GC-MS, SPME, MOS sensors, electronic nose, etc.) of the flavor substances in cooked rice, as the processing methods and properties of cooked rice, and the volatile organic compounds of cooked rice under different conditions are summarized as well.

Stakeholder Analysis of the Waste Electrical and Electronic Equipment Internet Recycling Industry.

With the acceleration of the digitization process and the popularization of the internet, the recycling of waste from electrical and electronic equipment (WEEE) has become a potential and emerging recycling method. Stakeholders in the WEEE internet recycling industry have different roles which need to be clarified. The stakeholder structure and relationships, and stakeholder characteristics, lie at the core of recycling system governance. Therefore, it is necessary to identify stakeholders in the existing WEEE Internet recycling industry. This study selected 10 important stakeholders and classified them into key, potential, and marginal stakeholders using the Mitchell scale while analyzing their characteristics and interactions. The results showed that internet recycling companies, government, residents, and traditional recyclers are key stakeholders that are important for promoting the development of the industry. Based on the above analysis, policy advice is proposed to provide directions for the improvement of the WEEE industry.

Factors Influencing Residents' Behavior in Internet Recycling: From the Perspective of the Adoption of New Technology.

Achieving carbon neutrality has become a major national strategy for sustainability, and the recycling of recyclable resources is an important direction toward doing so. Due to the huge amounts of recyclable resources generated every year and the low recycling rate, a new Internet recycling model with great potential to increase the recycling rate has developed rapidly in China. However, low participation from residents hinders the sustainable development of Internet recycling. Through this study, we aim to uncover potential avenues for improving Internet recycling behavior. The factors influencing Internet recycling from the perspective of new technologies have scarcely been investigated. Therefore, this study used the Unified Theory of Acceptance and Use of Technology theoretical framework to explore the factors influencing residents' intentions and behavior toward Internet recycling. A questionnaire survey was conducted with 500 residents of Beijing, China, and empirical analysis was conducted using the structural equation model. The results indicated that social influence and performance expectancy significantly influence residents' intentions to participate in Internet recycling, whereas effort expectancy and perceived risk do not. Facilitating conditions and behavioral intentions were identified as influential factors for use behavior. Relevant recommendations for promoting residents' Internet recycling behavior were proposed.