The nanocomposites of PVDF/FLG and PVDF/GO are prepared using the solution casting method for varying concentrations of FLG and GO from 0.1 to 1 wt% in PVDF matrix. The effect and dispersion of FLG and GO are observed with help of Scanning electron microscopy (SEM) and x-ray diffraction confirming the good dispersion of FLG and GO in the matrix. The samples are also characterized for thermal and mechanical properties using Differential scanning calorimetry (DSC) and universal testing machine (UTM). FLG and GO nanofillers seemed to increase the tensile strength from 10 MPa to 20 MPa and variation in crystallinity to get maximum output in terms of β phase which can be utilized for piezoelectric and pyroelectric behavior of PVDF polymer.

Commercially produced meat is currently graded by a complex and partly subjective multiparameter methodology; a quantitative method of grading, using small samples would be desirable. Here, we investigate the correlation between commercial grades of beef and spectral signatures of native fluorophores in such small samples. Beef samples of different commercial grades were characterized by fluorescence spectroscopy complemented by biochemical and histological assessment. The excitation‐emission matrices of the specimens reveal five prominent native autofluorescence signatures in the excitation range from 250 to 350 nm, derived mainly from tryptophan and intramuscular fat. We found that these signatures reflect meat grade and can be used for its determination.

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