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Rapid synthesis of silver nanowires(Ag NWs) with high quality and a broad processing window is challenging because of the low selectivity of the formation of multiply twinned particles at the nucleation stage for subsequent Ag NWs growth.Herein we report a systematic study of the water-involved heterogeneous nucleation of Ag NWs with high rate(less than 20 min) in a simple and scalable preparation method.Using glycerol as a reducing agent and a solvent with a high boiling point,the reaction is rapidly heated to 210 ℃ in air to synthesize Ag NWs with a very high yield in gram level.It is noted that the addition of a small dose of water plays a key role for obtaining highly pure Ag NWs in high yield,and the optimal water/glycerol ratio is0.25%.After investigating a series of forming factors including reaction temperature and dose of catalysts,the formation kinetics and mechanism of the Ag NWs are proposed.Compared to other preparation methods,our strategy is simple and reproducible.These Ag NWs show a strong Raman enhancement effect for organic molecules on their surface. 相似文献
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Combination of heat treatment and chitosan coating to improve postharvest quality of wolfberry (Lycium barbarum)
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Zhaojun Ban Wenwen Wei Xiangzheng Yang Jianhua Feng Junfeng Guan Li Li 《International Journal of Food Science & Technology》2015,50(4):1019-1025
The synergistic application of hot water dip at 42 °C for 30 min and 1% chitosan coating on differentiation in postharvest quality traits, microstructure as well as microbiological evolution of wolfberry fruits was investigated. Fresh wolfberry fruits were stored at 2 ± 0.5 °C and 90% relative humidity (RH) for 28 days. Results indicated the combination of prestorage heat treatment and chitosan coating maintained higher levels of ascorbic acid, total phenolic contents and antioxidant capacity as well as lower decay, compared with untreated wolfberry fruits. The possible mechanism was that the heat treatment almost sealed open stomata to limit the sites of pathogen penetration into fruits independently, followed by the biofilm formed by chitosan which controlled secondary infections as well as slowed changes in fruit respiration and metabolic activity in wolfberries. The synergistically treated fruit also exhibited a higher acceptability obtained by sensory analysis after cold storage. In this sense, the integrated application of heat treatment and chitosan coating could be regarded as an effective strategy to extend storage life and maintain the postharvest quality of wolfberry fruits. 相似文献
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Bo Wang Edison Huixiang Ang Yang Yang Yufei Zhang Hongbo Geng Minghui Ye Cheng Chao Li 《Advanced functional materials》2020,30(28)
Orthorhombic molybdenum trioxide (MoO3) is one of the most promising anode materials for sodium‐ion batteries because of its rich chemistry associated with multiple valence states and intriguing layered structure. However, MoO3 still suffers from the low rate capability and poor cycle induced by pulverization during de/sodiation. An ingenious two‐step synthesis strategy to fine tune the layer structure of MoO3 targeting stable and fast sodium ionic diffusion channels is reported here. By integrating partially reduction and organic molecule intercalation methodologies, the interlayer spacing of MoO3 is remarkably enlarged to 10.40 Å and the layer structural integration are reinforced by dimercapto groups of bismuththiol molecules. Comprehensive characterizations and density functional theory calculations prove that the intercalated bismuththiol (DMcT) molecules substantially enhanced electronic conductivity and effectively shield the electrostatic interaction between Na+ and the MoO3 host by conjugated double bond, resulting in improved Na+ insertion/extraction kinetics. Benefiting from these features, the newly devised layered MoO3 electrode achieves excellent long‐term cycling stability and outstanding rate performance. These achievements are of vital significance for the preparation of sodium‐ion battery anode materials with high‐rate capability and long cycling life using intercalation chemistry. 相似文献
78.
Bing Yang Yu Zhou Wenjie Yu Song Zhang Hongxiang Chen Ju Ye 《Polymer International》2019,68(4):675-683
In order to improve the dispersity and stability of the nano‐SiO2 aqueous system with high solid content, a kind of polyacrylic acid dispersant with methoxysilicon end groups (KH590‐PAA) was synthesized by photopolymerization of acrylic acid (AA) initiated with (3‐mercaptopropyl)trimethoxysilane (KH590). After adding KH590‐PAA into the nano‐SiO2 aqueous dispersion system (20 wt% solid content), the viscosity and the curing time of the system were measured with a rotational viscometer and the inverted bottle method. Moreover, the dispersion mechanism of KH590‐PAA for the nano‐SiO2 aqueous system was researched by measuring the adsorption capacity, the particle size and the zeta potential of the nanoparticles with a conductivity meter, dynamic light scattering, SEM and TEM, respectively. The results showed that the methoxysilicon groups in KH590‐PAA could react with hydroxyl groups on the surface of nano‐SiO2 in the process of stirring, which enhanced the adsorption capacity of the dispersant and then increased the surface charge of the particles. Therefore, electrostatic repulsion and steric hindrance effects between the SiO2 nanoparticles could be further enhanced by adding the KH590‐PAA dispersant, and then the nano‐SiO2 aqueous system exhibited better dispersity and stability. Besides, the dispersion properties of SiO2 nanoparticles in water were closely related to the addition amount and the molecular weight of the KH590‐PAA dispersant. © 2018 Society of Chemical Industry 相似文献
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Anxiang Su Gaoxing Ma Minhao Xie Yang Ji Xiangfei Li Liyan Zhao Qiuhui Hu 《International Journal of Food Science & Technology》2019,54(6):2277-2287
In this study, in vitro digestion and fermentation of Flammulina velutipes -derived polysaccharides (FVP) were investigated. It was found that FVP mainly consisted of 48.45% glucose, 15.40% mannose, 14.60% xylose, 11.80% fucose and 9.90% galactose. The -human saliva, simulated gastric and small intestinal juices conditions did not break down the FVP. Based on in vitro fermentation tests, FVP modulated the composition of gut microbiota by elevating the amounts of Bifidobacteriaceae and Bacteroidaceae and reducing the numbers of genera Lachnospiraceae and Enterococcaceae. Meanwhile, FVP affected the synthesis of short-chain fatty acids derived from gut microbiota. 相似文献