“…1). The resulting red shift of the π → π* transition upon addition of FA clearly indicates the higher hydrogen bond acceptor to donor ratio of FA, 43 since hydrogen bond acceptor species tend to shift the π → π* transition to longer wavelengths while the hydrogen bond donor species shift the π → π* transition to shorter wavelengths.…”
Section: Resultsmentioning
confidence: 99%
“…The quenching of the emission peak is due to the fact that the presence of FA molecules in the system favors the phenolate form over the partial quinoid form of sensor 2 , which allows free C–C bond rotation which is responsible for energy dissipation. 43…”
Section: Resultsmentioning
confidence: 99%
“…The quenching of the emission peak is due to the fact that the presence of FA molecules in the system favors the phenolate form over the partial quinoid form of sensor 2, which allows free C-C bond rotation which is responsible for energy dissipation. 43 Again from the fluorescence study it was observed that the sensitivity of sensor 2 for FA is significantly higher as is obvious from the changes in emission peaks of these sensors upon addition of FA solution.…”
The use of formalin to preserve raw food items such as fish, meat, vegetables etc. are very commonly practiced in present days. Also the formaldehyde (FA) which is the main...
“…1). The resulting red shift of the π → π* transition upon addition of FA clearly indicates the higher hydrogen bond acceptor to donor ratio of FA, 43 since hydrogen bond acceptor species tend to shift the π → π* transition to longer wavelengths while the hydrogen bond donor species shift the π → π* transition to shorter wavelengths.…”
Section: Resultsmentioning
confidence: 99%
“…The quenching of the emission peak is due to the fact that the presence of FA molecules in the system favors the phenolate form over the partial quinoid form of sensor 2 , which allows free C–C bond rotation which is responsible for energy dissipation. 43…”
Section: Resultsmentioning
confidence: 99%
“…The quenching of the emission peak is due to the fact that the presence of FA molecules in the system favors the phenolate form over the partial quinoid form of sensor 2, which allows free C-C bond rotation which is responsible for energy dissipation. 43 Again from the fluorescence study it was observed that the sensitivity of sensor 2 for FA is significantly higher as is obvious from the changes in emission peaks of these sensors upon addition of FA solution.…”
The use of formalin to preserve raw food items such as fish, meat, vegetables etc. are very commonly practiced in present days. Also the formaldehyde (FA) which is the main...
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