We report the vibrational and optical properties of the 'defect' perovskites Cs 2 SnX 6 (X = Cl, Br, I) as well as their use as hole-transporting materials (HTMs) in solar cells. All three air-stable compounds were characterized using powder X-ray diffraction and Rietveld refinement. Far-IR reflectance, Raman, and UV−vis spectroscopy as well as electronic band structure calculations show that the compounds are direct band gap semiconductors with a pronounced effect of the halogen atom on the size of the energy gap and the vibrational frequencies. Scanning electron microscopy and atomic force microscopy confirmed that the morphology of the perovskite films deposited from N,N-dimethylformamide solutions on TiO 2 substrates also strongly depends on the chemical composition of the materials. The Cs 2 SnX 6 perovskites were introduced as hole-transporting materials in dye-sensitized solar cells, based on mesoporous titania electrodes sensitized with various organic and metal−organic dyes. The solar cells based on Cs 2 SnI 6 HTM and the Z907 dye performed best with a maximum power conversion efficiency of 4.23% at 1 sun illumination. The higher performance of Cs 2 SnI 6 is attributed to efficient charge transport in the bulk material and hole extraction at the perovskite-Pt interface, as evidenced by electrochemical impedance spectroscopy.

Photocatalytic degradation of waste material in aqueous solutions and simultaneous production of hydrogen was studied with the double purpose of environmental remediation and renewable energy production. Both powdered and immobilized Pt/CdS/TiO(2) photocatalysts were used to oxidize model inorganic (S(2-)/SO(3)(2-)) and organic (ethanol) sacrificial agents/pollutants in water. Powdered Pt/CdS/TiO(2) photocatalysts of variable CdS content (0-100%) were synthesized by precipitation of CdS nanoparticles on TiO(2) (Degussa P25) followed by deposition of Pt (0.5 wt %) and were characterized with BET, XRD, and DRS. Immobilized photocatalysts were deposited either on plain glass slides or on transparent conductive fluorine-doped SnO(2) electrodes. The results show that it is possible to produce hydrogen efficiently (20% quantum efficiency at 470 nm) by using simulated solar light and by photocatalytically consuming either inorganic or organic substances. CdS-rich photocatalysts are more efficient for the photodegradation of inorganics, while TiO(2)-rich materials are more effective for the photodegradation of organic substances.

Fermented foods identify cultures and civilizations. History, climate and the particulars of local production of raw materials have urged humanity to exploit various pathways of fermentation to produce a wide variety of traditional edible products which represent adaptations to specific conditions. Nowadays, industrial-scale production has flooded the markets with ferments. According to recent estimates, the current size of the global market of fermented foods is in the vicinity of USD 30 billion, with increasing trends. Modern challenges include tailor-made fermented foods for people with special dietary needs, such as patients suffering from Crohn’s disease or other ailments. Another major challenge concerns the safety of artisan fermented products, an issue that could be tackled with the aid of molecular biology and concerns not only the presence of pathogens but also the foodborne microbial resistance. The basis of all these is, of course, the microbiome, an aggregation of different species of bacteria and yeasts that thrives on the carbohydrates of the raw materials. In this review, the microbiology of fermented foods is discussed with a special reference to groups of products and to specific products indicative of the diversity that a fermentation process can take. Their impact is also discussed with emphasis on health and oral health status. From Hippocrates until modern approaches to disease therapy, diet was thought to be of the most important factors for health stability of the human natural microbiome. After all, to quote Pasteur, “Gentlemen, the microbes will have the last word for human health.” In that sense, it is the microbiomes of fermented foods that will acquire a leading role in future nutrition and therapeutics.

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