Different hydrothermal corrosion results between two sides of sodalime float glass and the possible corrosion mechanism

Sodalime float (SF) glass is widely used in our societies and industries. Hydrothermal corrosion method is one of the effective ways to prepare a superhydrophobic glass, but there is still lack of knowledge about hydrothermal corrosion behavior and mechanism of SF glass. We have hydrothermally treated SF glass at 180 °C for different time, and tried to reveal the aqueous corrosion process of SF glass. We have characterized the morphologies and chemical compositions of samples, and found that (1) the two sides of SF glass have different corrosion resistances, and (2) a multilayer structural coating with a nanoflake layer (Mg-rich gel layer), a nanowire layer (Ca-rich gel layer), and a porous layer (etched layer) is formed on the air-side of SF glass. Based on the experimental results, we have proposed an aqueous corrosion mechanism of SF glass. The insights of the hydrothermal corrosion behaviors and mechanism provide helpful guidelines to glass surface structural control and functionalization.     

High-rate capability of carbon-coated micron-sized hexagonal TT-Nb2O5 composites for lithium-ion battery

With excellent specific capacity, superior cycle stability, safety and strong practical, Nb₂O₅ has been considered as one of the prospective anode materials for lithium-ion batteries (LIBs). However, current study suggests that Nb₂O₅ electrode materials for LIBs still face the vital issues of low electrical conductivity and poor rate performance. Therefore, carbon-coated TT-Nb₂O₅ materials are designed and synthesized through solid state method in this work, which present high specific capacity (228 mA h g^?1 at 0.2C), satisfactory rate properties (107 mA h g^?1 at 20 C). The outstanding electrochemical property can not only give the credit to the pseudocapacitance effect of TT-Nb₂O₅, but also attribute to introduction of carbon. The homogeneous carbon-coated materials enhance the electrical conductivity, increase the electron transmission speed and alleviate particle crushing. This research not only offers a new method for preparing excellent electrode materials, but also provides a kind of excellent anode material with prospective application for LIBs.     

超细粉在内循环流化床中的流态化特性

在内径120 mm的半圆柱形内循环流化床中,以平均粒径387 nm的Ti O2为原料,考察了单独通入流化气、射流气和同时通入流化气和射流气三种流化方式下超细粉的流化特性以及射流气速对超细粉聚团尺寸的影响。结果表明:同时通入流化气和射流气时,流化气能促进粉体循环,消除环隙死区;高速射流能有效破碎聚团,显著减小聚团尺寸,从而使超细粉在环隙区与导流管之间形成稳定循环,小聚团在环隙区实现平稳流态化。随着射流气速的增大,聚团尺寸减小,粒度分布变窄,在射流气速分别为60,90,120,150 m/s的条件下,聚团平均直径分别为194,158,147,135μm。     

Preparation and electrochromism of pyrochlore-type tungsten oxide film

Pyrochlore-type WO_3 powder was synthesized via hydrothermal method using aqueous sodium tungstate solution and oxalic acid as raw materials. The as-prepared powder was made into a soliquoid,from which films were made by dip coating process with indium-tin oxide(ITO).The obtained films were characterized by thermogravimetric and differential thermal analysis(TG-DTA), X-ray diffraction(XRD),scanning electron microscopy(SEM),transmission electron microscopy(TEM), cyclic voltammetry(CV), chronoamperometry(CA) and ultravioletvisible(UV-Vis) absorption. Results show that the crystal of the pyrochlore-type WO_3 powder is perfect. When the calcination temperature rises from room temperature to500 ℃,the pyrochlore-type structure first becomes deformed, then it is destroyed and turns into amorphous phase,finally it will completely convert to WO_3 with a monoclinic structure. Electrochemical and optical tests demonstrate that the film calcined at 300 ℃ exhibits the best electrochromic performance and has a coloration efficiency of up to 68.5 cm~2 C~(-1) at 884 nm.     

Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.