Aggregation‐induced emission (AIE) is a beneficial strategy for generating highly effective solid‐state molecular luminescence without suffering losses in quantum yield. However, the majority of reported AIE‐active molecules exhibit only strong fluorescence, which is not ideal for electrical excitation in organic light‐emitting diodes (OLEDs). By introducing various substituent groups onto the biscarbazole compound, a series of molecular materials with aggregation‐induced phosphorescence (AIP) is designed, which exhibits two distinctly different phosphorescence bands and an absolute solid‐state room‐temperature phosphorescence quantum yield up to 64%. Taking advantage of the AIE feature, the AIP molecules are fabricated into OLEDs as a homogeneous light‐emitting layer, which allows for relatively small efficiency roll‐off and shows an external electroluminescence quantum yield of up to 5.8%, more than the theoretical limit for purely fluorescent OLED devices. The design showcases a promising strategy for the production of cost‐effective and highly efficient OLED technology.

Room‐temperature phosphorescence (RTP)‐based sensors have distinctive advantages over the fluorescence counterparts, such as larger Stokes shifts and longer lifetimes. Unfortunately, almost all RTP sensors are operated on quenching‐based mechanisms given the sensitive nature of the emissive triplet state. Here we report a type of thioether RTP molecules that shows RTP “turn‐on” when volatile acid vapors such as HCl are in contact. To elucidate the underlying mechanism, model thioethers containing different donor/acceptor combinations are investigated via fluorescence spectroscopy and theoretical calculations aided by molecular coordinates obtained from single‐crystal X‐ray diffraction. It is revealed that a charge‐transfer character in the phosphorescence state is crucial. The “turn‐on” design concept may significantly broaden the sensing application scope for organic RTP molecules.

The objective of this study was to develop a new kinetic model to describe the isothermal growth of microorganisms. The new model was tested with Listeria monocytogenes in tryptic soy broth and frankfurters, and compared with 2 commonly used models-Baranyi and modified Gompertz models. Bias factor (BF), accuracy factor (AF), and root mean square errors (RMSE) were used to evaluate the 3 models. Either in broth or in frankfurter samples, there were no significant differences in BF (approximately 1.0) and AF (1.02 to 1.04) among the 3 models. In broth, the mean RMSE of the new model was very close to that of the Baranyi model, but significantly lower than that of the modified Gompertz model. However, in frankfurters, there were no significant differences in the mean RMSE values among the 3 models. These results suggest that these models are equally capable of describing isothermal bacterial growth curves. Almost identical to the Baranyi model in the exponential and stationary phases, the new model has a more identifiable lag phase and also suggests that the bacteria population would increase exponentially until the population approaches to within 1 to 2 logs from the stationary phase. In general, there is no significant difference in the means of the lag phase duration and specific growth rate between the new and Baranyi models, but both are significantly lower than those determined from the modified Gompertz models. The model developed in this study is directly derived from the isothermal growth characteristics and is more accurate in describing the kinetics of bacterial growth in foods.