Effect of Co,Pd and Pt ultra-thin films on the Ni-silicide formation: investigating the sandwich configuration

The effect of Co, Pd and Pt ultrathin films on the kinetics of the formation of Ni-silicide by reactive diffusion is investigated. 50 nm Ni/1 nm X/ 50 nm Ni (X?=?Co, Pd, Pt) deposited on Si(100) substrates are studied using in-situ and ex-situ measurements by X-ray diffraction (XRD). The presence of Co, Pd or Pt thin films in between the Ni layers delays the formation of the metal rich phase compared to the pure Ni/Si system and thus these films act as diffusion barriers. A simultaneous silicide formation (δ-Ni₂Si and NiSi phases) different from the classic sequential formation is found during the consumption of the top Ni layer for which Ni has to diffuse through the barrier. A model for the simultaneous growth in the presence of a barrier is developed, and simulation of the kinetics measured by XRD is used to determine the permeability of the different barriers. Atom probe tomography (APT) of the Ni/Pd/Ni system shows that the Pd layer is located between the Ni top layer and δ-Ni₂Si during the silicide growth, in accordance with a silicide formation controlled by Ni diffusion through the Pd layer. The effect of the barrier on the silicide formation and properties is discussed.

     

Effects of red-wine grape pomace on the quality and sensory attributes of beef hamburger patty

This study was conducted to evaluate the effect of red-wine grape pomaces on the quality and sensory attributes of beef hamburger patties. Both phenolic content and antioxidant activity were assessed using Syrah, Merlot and Cabernet Sauvignon pomaces. Following the assessment, hamburger patties were prepared with Merlot pomace at 0%, 2% and 4% for the patty quality and sensory attributes. Grape seeds possessed significantly higher phenolics and antioxidant activities over the seedless pomace (P < 0.05), whereas no significant difference was found for phenolics and antioxidant activities within the seeds and seedless pomaces. The patty pH decreased as the pomace was added for 2% and 4%. Colour values (L*, a* and b*) of patties lowered as the pomace was added. Allo-Kramer shear force and hardness values increased while cooking yield decreased (P < 0.05) with the addition of pomace. No significant difference between control and Merlot patties was found for flavour, juiciness and colour, whereas lower sensory attributes were observed for texture, taste and overall acceptability. It is observed that the addition of fermented red-wine grape pomace provides hamburger patties with health promoting factors such as antioxidant and other functional components, but it also provided darker, sourer and lower cooking yield.     

Surface energies in high-entropy carbides with variable carbon stoichiometry

The carbon vacancy in high-entropy carbides (HECs) has a significant impact on their physical and chemical properties, yet relevant studies have still been relatively few. In this study, we investigate the surface energies of HECs with variable carbon vacancies through first-principles calculations. The results show that the surface energy of the (1 0 0) surface of the stoichiometric HECs is significantly lower than that of (1 1 1) surface. With the decrease in carbon stoichiometry, the surface energies of both (1 0 0) and (1 1 1) surfaces increase gradually, which is mainly due to the weakening of covalent bonding and the decrease of metal Hirshfeld-I (HI) charges. However, the surface energy of (1 0 0) surface increases more quickly than that of (1 1 1) surface and will exceed that of (1 1 1) surface when the carbon stoichiometry decreases to a certain extent, which is primarily attributed to the greater decrease rate of metal HI charges of (1 0 0) surface.     

海洋多肽的提取纯化及生物活性研究进展

海洋生物是人类重要的食物来源，其中含有大量高质量的蛋白质。海洋多肽具有抗高血压、抗氧化、抗肿瘤等生物学功能，作为开发功能性食品和药品的来源具有巨大的潜力。本文介绍了近年来国内外利用化学水解法、酶水解法、微生物发酵法以及物理辅助提取法提取海洋多肽并采用色谱法、膜分离法将其分离纯化的相关技术，比较了它们之间的差异性，并对海洋多肽的血管紧张素转换酶（ACE）抑制活性、抗氧化活性和抗肿瘤活性等生物活性以及应用现状进行了综述。     

Multihead attention mechanism guided ConvLSTM for pixel-level segmentation of ocean remote sensing images

Multimedia Tools and Applications - Semantic segmentation of ocean remote sensing images classifies each pixel in the image according to the ocean background and island type, and is an important...     

智能数据分区与布局研究

大数据时代,数据规模庞大,由数据进行驱动的应用分析场景日益增多.如何快速、高效地从这些海量数据中提取出用以分析决策的信息,给数据库系统带来重大挑战.同时,现代商业分析决策对分析数据的实时性要求数据库系统能够同时快速处理ACID事务和复杂的分析查询.然而,传统的数据分区粒度太粗,且不能适应动态变化的复杂分析负载;传统的数据布局单一,不能应对现代大量增加的混合事务分析应用场景.为了解决以上问题,“智能数据分区与布局”成为当前的研究热点之一,它通过数据挖掘、机器学习等技术抽取工作负载的有效特征,设计最佳的分区策略来避免扫描大量不相关的数据,指导布局结构设计以适应不同类型的工作负载.首先介绍了智能数据分区与布局的相关背景知识,然后对智能数据分区与布局技术的研究动机、发展趋势、关键技术进行详细的阐述.最后,对智能数据分区与布局技术的研究前景做出总结与展望.     

Moderate temperature sintering of BaZr0.8Y0.2O3-δ protonic ceramics by A novel cold sintering pretreatment

The state-of-the-art protonic ceramic conductor BaZr_0.8Y_0.2O_3-δ (BZY20) requires an extremely high sintering temperature (≥1700 °C) to achieve the desired relative density and microstructure necessary to function as a proton conducting electrolyte. In this work, we developed a cold sintering pretreatment assisted moderate-temperature sintering method for the fabrication of high-quality pure BZY20 pellets. BZY20 pellets with high relative density of ~94% were fabricated with a final sintering temperature of 1500 °C (200 °C lower than the traditional sintering temperature). A comparison with BZY20 control samples indicated that the proper amount of BaCO₃ introduced on the BZY20 particle surface and the high green density achieved by cold sintering pretreatment were the main drivers for lowering the sintering temperature. The electrical conductivity measurement by electrochemical impedance spectroscopy showed that the as-prepared BZY20 pellets have a proton conductivity comparable to the state-of-the-art values. The cold sintering pretreatment outlined in this work has the potential to lower the sintering temperatures for similar types of protonic ceramic materials under consideration for a wide range of energy conversion and storage applications.