Kinetic effect of the ionomer on the oxygen reduction in carbon-supported Pt electrocatalysts

The mechanism of the oxygen reduction reaction (ORR) on nanoparticulated Pt/C-Nafion electrodes prepared in one step has been studied to simulate the reaction in the cathode of a Polymer Electrolyte Fuel Cell (PEFC). The kinetic parameters have been obtained by hydrodynamic polarization in O₂-saturated 0.01–1.00 M H₂SO₄ and temperatures in the range 25.0–50.0 °C. The ORR current density was maximum and practically independent of the ionomer fraction in the rage 10–55 wt% Nafion. The poorer proton conductivity for lower Nafion fractions and the formation of catalyst areas completely surrounded by Nafion together with adsorption of Pt sites by sulfonate groups for higher Nafion fractions, explain the minor ORR activity in these conditions. The ionomer influence on the O₂ diffusion at high overpotentials for Pt/C-Nafion was negligible when the Nafion content was smaller than 20 wt%. The higher kinetic current density for Pt/C-Nafion (100 mA cm⁻²) with respect to smooth Pt-Nafion (40 mA cm⁻²), together with the smaller activation energy of the former (25 ± 4 kJ mol⁻¹) with respect to the latter (42 ± 5 kJ mol⁻¹) highlighted the better properties attained by the nanosize effect. A remarkable novel result is that the reaction order of H⁺ in HClO₄ is close to unity, whereas in sulfuric acid it is significantly smaller and changes with potential, what has been related to the sulfate adsorption. The anomalous dependence of the charge transfer coefficient with temperature was then explained by the thermal change of the double layer structure and the variation of the coverage of adsorbed species on Pt. The more sensitive effect for Pt/C-Nafion than for smooth Pt-Nafion was ascribed to the stronger interaction between the components when the nanoparticles are involved.     

Short communication: Influence of an aqueous myrrh suspension on yogurt culture bacteria over yogurt shelf life

Myrrh is an essential oil and natural flavoring approved by the US Food and Drug Administration, and it has antibacterial and antifungal activity against pathogens. Our objective was to determine the effect of an aqueous myrrh suspension on Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus counts in peptone solution and yogurt, as well as pH and titratable acidity of yogurt during 5 wk of storage at 1 to 4°C. The myrrh suspension (10% wt/vol) was prepared and incorporated into a pure culture dilution in peptone and into yogurt mix at a 1% (vol/vol) level. A control with no myrrh was also prepared, and 3 replications were conducted. Streptococcus thermophilus were enumerated using Streptococcus thermophilus agar with aerobic incubation at 37°C for 24 h, and Lactobacillus delbrueckii ssp. bulgaricus were enumerated using de Man, Rogosa, and Sharpe agar adjusted to pH 5.2, with anaerobic incubation at 43°C for 72 h. During the 8-h period after inoculation, S. thermophilus and L. delbrueckii ssp. bulgaricus counts in peptone solution at 37°C and 43°C, respectively, were not significantly different in the presence or absence of the aqueous myrrh suspension. Counts of S. thermophilus in yogurt containing myrrh (mean ± SD; 4.96 ± 0.58 log cfu/mL) were not significantly different from those in the control yogurt (4.87 ± 0.39 log cfu/mL). The log counts for L. delbrueckii ssp. bulgaricus in yogurt containing myrrh (5.04 ± 1.44 log cfu/mL) and those of the control (5.52 ± 1.81 log cfu/mL) did not differ, and the counts remained within 1 log of each other throughout 5 wk of storage. The pH of the yogurts containing the aqueous myrrh suspension was not significantly different from that of the control yogurts, and their pH values were within 0.1 pH unit of each other in any given week. Titratable acidity values remained steady around 1.1 to 1.2% lactic acid for both yogurt types throughout the storage period, with no significant differences between them. Yogurt culture bacteria can survive in the presence of a myrrh suspension in yogurt with no significant change in pH or titratable acidity. Therefore, it may be beneficial to add an aqueous myrrh suspension to yogurt.     

Pesticide uptake in potatoes: model and field experiments

A dynamic model for uptake of pesticides in potatoes is presented and evaluated with measurements performed within a field trial in the region of Boyaca?, Colombia. The model takes into account the time between pesticide applications and harvest, the time between harvest and consumption, the amount of spray deposition on soil surface, mobility and degradation of pesticide in soil, diffusive uptake and persistence due to crop growth and metabolism in plant material, and loss due to food processing. Food processing steps included were cleaning, washing, storing, and cooking. Pesticide concentrations were measured periodically in soil and potato samples from the beginning of tuber formation until harvest. The model was able to predict the magnitude and temporal profile of the experimentally derived pesticide concentrations well, with all measurements falling within the 90% confidence interval. The fraction of chlorpyrifos applied on the field during plant cultivation that eventually is ingested by the consumer is on average 10(-4)-10(-7), depending on the time between pesticide application and ingestion and the processing step considered.     

Electroactivity of high performance unsupported Pt–Ru nanoparticles in the presence of hydrogen and carbon monoxide

The electrochemical activity of high performance unsupported (1:1) Pt–Ru electrocatalyst in the presence of hydrogen and carbon monoxide has been studied using the thin-film rotating disk electrode (RDE) technique. The kinetic parameters of these reactions were determined in H₂- and CO-saturated 0.5 M H₂SO₄ solutions by means of cyclic voltammetry, including CO stripping, and RDE voltammetry. Pt–Ru/Nafion inks were prepared in one step with different Nafion mass fractions, allowing determining the ionomer influence in electrocatalytic response and obtaining the kinetic current density in absence of mass-transfer effects, being 41 and 12 mA cm² (geometrical area), for H₂ and CO oxidation, respectively. These values correspond to mass activities of 1.37 and 0.40 A mg_Pt¹ and to specific activities of 1.52 and 0.44 mA cm_Pt². The Tafel analysis confirmed that hydrogen oxidation was a two-electron reversible reaction, while CO oxidation exhibited an irreversible behavior with a charge-transfer coefficient of 0.42. The kinetic results for CO oxidation are in agreement with the bifunctional theory, in which the reaction between Pt–CO and Ru–OH is the rate-determining step. The exchange current density for hydrogen reaction was 0.28 mA cm² (active surface area), thus showing similar kinetics to those found for carbon-supported Pt and Pt–Ru electrocatalyst nanoparticles.     

Volatile degradation products of l-dehydroascorbic acid.

Volatile degradation products were isolated from a solution of L-dehydroascorbic acid in phosphate buffer solution of pH 2,4,6 and 8 heated under reflux for 3 h or left at 25 degrees C for 200 h. The products were identified by comparison of their gas chromatographic retention data, infra-red and mass spectra with those of authentic compounds. Fifteen products were identified, among which 12 had not yet been reported as degradation products of L-dehydroascorbic acid. Concentrations of 5 main degradation products, i.e. 3-hydroxy-2-pyrone, 2-furancarboxylic acid, 2-furaldehyde, acetic acid and 2-acetylfuran depended on the pH values and temperature; the presence of oxygen had no pronounced effect.     

Effect of Temperature and Other Variables on the Optimum Formulation of Anionic Extended Surfactant–Alkane–Brine Systems

Anionic extended surfactants of the alkyl polypropylene oxide sulfate type are found to obey the linear correlation lnS = k ACN for optimum formulation (three-phase behavior) of ionic surfactant–oil–water systems, with a k value essentially the same as for n-alkyl sulfates. The addition of n-pentanol produces a shift in optimum formulation without significant change in k. An increase in temperature is found to produce a decrease in surfactant hydrophilicity, which is opposite to the expected behavior of anionic species. This trend, which is typical of nonionic surfactant behavior, is probably due to the partial hydration of the very first propylene oxide units which are located close to the anionic head group.