PubMed Health⌕ Search

PubMed · 13493513

Decrease in fluorescence intensity of a solution of fresh cigarette smoke products on exposure to light.

Abstract

The source did not provide an abstract. Follow the original record for more information.

Explore related subjects

Keep this discovery

Explore connections, maps & timelines

BibTeXRIS

H JOHNSTON. 1957-12-14. Decrease in fluorescence intensity of a solution of fresh cigarette smoke products on exposure to light.. https://doi.org/10.1038/1801350a0

Cite the original work for its findings. Save a collection to share your selection of sources.

KEEP EXPLORING

Related citations

Aptamers switch on fluorescence of triphenylmethane dyes.

MG and SRB aptamers, which are short RNA sequences originally selected only for binding to malachite green or sulforhodamine B, can greatly enhance the fluorescence of normally nonfluorescent triphenylmethane dyes. MG aptamer enhances the quantum yields of malachite green (MG) and a novel rigidized derivative, indolinyl malachite green (IMG) by >2000-fold. SRB aptamer brightens patent blue V and VF by >90-fold. These enhancements are specific because MG aptamer has no effect on patent blue dyes and SRB aptamer has little or no effect on MG and IMG. Such sequence-specific fluorescence labeling of short RNA motifs is a first step toward genetically encodable fusion tags for imaging selected RNAs in vitro and in cells.

Fluorescence↗

Histological structures of cooked rice grain.

Raw and cooked whole grain sections of milled, medium grain California rice were compared for gross histological and morphological features using fluorescence and scanning electron microscopy (SEM). Cooked and raw grains were compared and the differences were assessed by autofluorescence of the cell walls and correlating fluorescence to SEM images. Milled, raw grains contain fine cracks throughout the endosperm. Cooked grains have wider, more defined cracks, suggesting that they serve as channels for water migration into the grain during cooking. Water penetrates unequally into the grain during cooking: low water penetration produces dense regions with minimal starch gelatinization, and high water penetration produces large voided areas. The voids occur in the transverse orientation of the grain and are the main of cause grain expansion during cooking.

Fluorescence↗