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1·METHODS Fluorescence spectra and microcalorimetry was used.

方法用荧光猝灭法及微量热法。

2·The electronic absorption and fluorescence spectra of1were also measured.

研究了1的电子吸收和荧光性质。

3·The UV-Vis-NIR, IR and fluorescence spectra of the complexes were measured.

测定了配合物的紫外-可见吸收光谱、红外光谱和荧光光谱。

4·The UV-VIS-NIR and fluorescence spectra of the complexes were measured and analyzed.

同时对两种化合物的UV - VIS - NIR和荧光光谱进行了测定和分析。

5·The fluorescence spectra, the excitation spectra and the decay curves were measured.

并测得其激发光谱，发射光谱和衰减曲线。

6·Fluorescence spectra showed that two kinds of complexes have good fluorescence properties.

结果表明两种稀土配合物具有较好的荧光性质。

7·Moreover, the fluorescence spectra of the five kinds of synthetic food colors were discussed.

进而对这五种合成食品色素的荧光光谱进行了分析讨论。

8·It was found that the polarity of solvent had great effect on the fluorescence spectra of VB6.

实验发现溶剂极性对VB6的荧光强度较大，溶液极性越大荧光越强。

9·Dependence of intensity on thickness of LCFF and fluorescence spectra correction are investigated.

讨论了转光膜荧光强度与膜厚度的关系及光谱校正问题。

10·The part of linear optical can be divided into electron spectra and one-photon fluorescence spectra.

线性光学部分，分为电子光谱和单光子荧光光谱。