RESUMO
Surface-Mounted Metal-Organic Frameworks (SURMOFs) are promising materials with a wide range of applications and increasing interest in different technological fields. The use of SURMOFs as both the active and passive tail in electronic devices is one of the most exciting possibilities for such a hybrid material. In such a context, the adhesion, roughness, and crystallinity control of SURMOF thin films are challenging and have limited their application in new functional electronic devices. Self-assembled monolayers (SAMs), which ensure the effective attachment of the SURMOF onto substrates, also play a critical role that can profoundly affect the SURMOF growth mechanism. Herein, we demonstrate that the deterministic control of the SAM chain length influences the preferential orientation of SURMOF films. As the SAM chain length increases, HKUST-1 thin films tend to change their preferential orientation from the [111] towards the [100] direction. Such control can be achieved on both electrically conducting and insulating substrates, opening the possibility of having the very same preferential crystalline orientation on surfaces of different nature, which is of fundamental importance for SURMOF-based functional electronic devices.
RESUMO
High intake of saturated fat from meats has been associated with cardiovascular disease, cancer, diabetes, and others diseases. In this paper, we are introducing a simple, high-throughput, and non-destructive low-resolution nuclear magnetic resonance method that has the potential to analyze the intramuscular fat content (IMF) in more than 1,000 beef portions per hour. The results can be used in nutritional fact labels, replacing the currently used average value. The method is based on longitudinal (T(1)) and transverse (T(2)) relaxation time information obtained by a continuous wave-free precession (CWFP) sequence. CWFP yields a higher correlation coefficient (r = 0.9) than the conventional Carr-Purcell-Meiboom-Gill (CPMG) method (r = -0.25) for IMF in beef and is just as fast and a simpler pulse sequence than CPMG. The method can also be applied to other meat products.