Abstract
A hydrothermal extraction was impregnated with scallop shell and phosphor was synthesized. In this process, the wave length of fluorescence was varied by changing the hydrothermal extraction volume. Since the wave length was controlled with shell, which is approved as a food additive, as the raw material, the fluorescent substance can be used as a marker in food. The hydrothermal extraction itself was fluorescent, and its color was green when powdered and blue in water solution. Moreover, we have revealed that it emits weak phosphorescence. Further, we also clarified that the hydrothermal extraction presents resistance to oxidation that corresponds to 70 % of that of rosemary. Therefore, we can expect its application in high value-added products including health food.
