One of the hallmarks of ionic liquids (ILs) and a critical part of their sustainable implementation is their low volatility, although statements in this regard are frequently made in the absence of a critical evaluation. Although it is generally accepted that conventional ILs exhibit significantly reduced vapor pressures relative to common organic solvents, glib statements about ILs having zero volatility can no longer be abided, even if a concrete temperature-dependent vapor pressure, P_vap(T), framework for placement of IL performance has not yet been established. In this communication, P_vap(T) values of 30 illustrative low-volatility fluids—including representative imidazolium-, ammonium-, and pyrrolidinium-based aprotic ILs; examples of protic, polymeric, and di-cationic ILs; as well as deep eutectic solvents (DESs) and glycols—were determined using a simple, convenient, and reproducible isothermal thermogravimetric method. Guided by this “vapor pressure map”, observed trends can be discussed in terms of anion basicity, cation geometry, alkane chain length, hydrogen bonding strength, and van der Waals forces, providing a context for the placement of theoretical and experimental vapor pressures gleaned in future IL and DES studies.

Quality checks, assessments, and the assurance of food products, raw materials, and food ingredients is critically important to ensure the safeguard of foods of high quality for safety and public health. Nevertheless, quality checks, assessments, and the assurance of food products along distribution and supply chains is impacted by various challenges. For instance, the development of portable, sensitive, low-cost, and robust instrumentation that is capable of real-time, accurate, and sensitive analysis, quality checks, assessments, and the assurance of food products in the field and/or in the production line in a food manufacturing industry is a major technological and analytical challenge. Other significant challenges include analytical method development, method validation strategies, and the non-availability of reference materials and/or standards for emerging food contaminants. The simplicity, portability, non-invasive, non-destructive properties, and low-cost of NIR spectrometers, make them appealing and desirable instruments of choice for rapid quality checks, assessments and assurances of food products, raw materials, and ingredients. This review article surveys literature and examines current challenges and breakthroughs in quality checks and the assessment of a variety of food products, raw materials, and ingredients. Specifically, recent technological innovations and notable advances in quartz crystal microbalances (QCM), electroanalytical techniques, and near infrared (NIR) spectroscopic instrument development in the quality assessment of selected food products, and the analysis of food raw materials and ingredients for foodborne pathogen detection between January 2019 and July 2020 are highlighted. In addition, chemometric approaches and multivariate analyses of spectral data for NIR instrumental calibration and sample analyses for quality assessments and assurances of selected food products and electrochemical methods for foodborne pathogen detection are discussed. Moreover, this review provides insight into the future trajectory of innovative technological developments in QCM, electroanalytical techniques, NIR spectroscopy, and multivariate analyses relating to general applications for the quality assessment of food products.

Nanotechnology is vital to many current industries, including electronics, energy, textiles, agriculture, and theranostics. Understanding the chemical mechanisms of nanomaterial synthesis has contributed to the tunability of their unique properties, although studies frequently overlook the potential impact of impurities. Impurities can show adverse effects, clouding the interpretation of results or limiting the practical utility of the nanomaterial. On the other hand, as successful doping has demonstrated, the intentional introduction of impurities can be a powerful tool for enhancing the properties of a nanomaterial. This Review examines the complex role of impurities, unintentionally or intentionally added, during nanoscale synthesis and their effects on the performance and usefulness of the most common classes of nanomaterials: nanocarbons, noble metal and metal oxide nanoparticles, semiconductor quantum dots, thermoelectrics, and perovskites.