Who is interested in the process?
Alongside traditional methods of processing and preserving food, the technology of food irradiation is gaining more and more attention around the world. Although regarded as a new technology by some individuals, research on food irradiation dates back to the turn ofthe century with the first USA and British patents being issued in 1905 for the use of ionizing
* Dye is varied depending on the
type of substituent X
* 3 conditions are needed
- absorb all visible light.
- bond with nano-oxided substance.
- resist against heat and optics.
* Dye have a major impact in the
efficient of DSSCs
1.Illumination of Sunlight
- Absorbed by Dye sensitized.
2. Excited Dye molecule injects
electron to TiO2.
Converts sunlight directly into electricity
Non polluting
Long lasting sources of energy
No need of maintenance
In the long run, solar electricity is cheaper
Electrons ofdye absorb solar energy
Electrons ofdye are excited & Generate electron-hole pairs
Electrons transfer from dye to FTO via TiO2
1/2 I3- + e 3/2 I- at counter electrode
3/2 I- 1/2
For comparative purposes the corresponding peak-to-background ratios were: 4.4, 7.1 and 7.9 for 5kV, 10kV and 15kV, respectively. In addition to Nb, other elemental peaks could be detected from the surrounding materials. The Al and Si peaks were generated from the holder (the O peak was visible due to oxidation ofthe holder itself), the Ni peak originated from the sample grid and the extraction