Monodisperse Pd nanoparticles assembled on reduced graphene oxide-Fe3O4 nanocomposites as electrocatalysts for borohydride fuel cells

5 nm palladium nanoparticles (Pd NPs) are synthesized and assembled on reduced graphene oxide-iron oxide nanocomposite (rGO-Fe₃O₄) to be used in oxygen reduction reaction (ORR) and borohydride oxidation reaction (BOR) studies in alkaline media. The structure and morphology of the resulting Pd/rGO-Fe₃O₄ hybrid material are evaluated by X-ray diffraction (XRD), transmission electron microscopy (TEM), and energy dispersive X-ray spectroscopy (EDS) analyses. The electrochemical behavior of Pd/rGO-Fe₃O₄ hybrid material for the ORR and BOR is investigated by voltammetry with rotating disk and rotating ring disk electrode and electrochemical impedance spectroscopy, enabling evaluation of the number of exchanged electrons, Tafel slope, exchange current density and activation energy. The results reveal that ORR at Pd/rGO-Fe₃O₄ proceeds as a 2-electron process with Tafel slope of 0.133 V dec^?1, while BOR proceeds as a 5.6-electron process with Tafel slope of 0.350 V dec^?1 and exchange current density of 1.38 mA cm^?2. The BOR activation energy was found to be 12.4 kJ mol^?1. Overall, this study demonstrates the good efficiency of Pd/rGO-Fe₃O₄ hybrid material for BOR.     

Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae)

The antioxidant activities of polar fractions of mature garlic bulbs and immature plants in four different model systems are presented. Antioxidant activity was evaluated as free radical-scavenging capacity (RSC), together with the effect on lipid peroxidation (LP). RSC was assessed by measuring the scavenging activity of garlic extracts on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydrogen peroxide. Effects on LP were evaluated by following the activities of examined garlic extracts in Fe²⁺/ascorbate and Fe²⁺/H₂O₂ systems of induction. Investigated extracts reduced the DPPH radical formation (IC₅₀ ranging from 1.03 to 6.01 mg/ml) and neutralised H₂O₂ (IC₅₀ ranging from 0.55 to 2.01 mg/ml) in a dose-dependent manner. Strong inhibition of LP in both systems of induction was observed for all tested garlic extracts. Various levels of phenolics (0.05–0.98 mg gallic acid equivalents/g of dry extract) and flavonoid aglycones (4.16–6.99 μg quercetin equivalents/g of dry extract) in the investigated extracts of garlic could explain the obtained differences in these results only partially.     

Potential Barrier of (Zn,Nb)SnO2‐Films Induced by Microwave Thermal Diffusion of Cr3+ for Low‐Voltage Varistor

The effect of Cr³⁺ on the electrical properties of SnO₂‐based films deposited by electrophoresis on Si/Pt substrate was considered. The films were sintered in a microwave oven at 1000°C/40 min and then the surface was modified with deposition of Cr³⁺ ions by electrophoresis. The diffusion of Cr³⁺ contributes to the modification of the potential barrier formed on the grain boundary improving the electrical properties due to electron acceptor species adsorption on the grain boundary. The influence on the properties of grain boundary was verified by I versus V characterization in as a function of temperature. The films showed nonlinear coefficient over 9, potential barrier height over 0.5 eV and resistivity greater than 10⁷ Ω·cm. 4 samples were prepared at same conditions and presented similar electrical behavior, showing the efficiency of technique on reproducibility to varistor properties control. Thereby the nonlinear coefficient increases while decreasing the conductivity of the system is noticed.     

Influence of filling fat type on praline products with nougat filling

The aim of this research was to examine the composition and functional characteristics of three samples of commercial filling fat intended for the making of nougat fillings for confectionary products. The crystallization rate of the fats was measured under static conditions using the NMR technique and under dynamic conditions as well as using a rotational rheometer. The functional characteristics of the fats were estimated by means of sensory values of the prepared praline product. Under the static conditions, all investigated filling fats showed a fast crystallization rate (?2–4%/min). The sample with the highest lauric acid contents started to crystallize immediately (no induction period). The longest induction period was found for the sample with the lowest saturated fatty acid and trans fatty acid contents. During the crystallization under dynamic conditions, all investigated samples started to crystallize more rapidly (rapid viscosity increase) at practically the same temperature (?17 °C). Measuring solid fat content and viscosity are two approaches of determining the suitability of a filling fat to be used in pralines. Both measurements provide valuable information, and particularly viscosity build‐up is very important from the view of production on factory scale.     

Structural Changes in the Fabrication and Ageing of PA66 Textured Yarn

Summary: The characterization of textured yarn is of great significance for both producers and final users. The influence of the texturing parameters (draw ratio and heater temperature) on the characteristics of the textured polyamide yarn has been investigated in this study. Textured yarn was characterized by the degree of orientation, degree of crystallinity, breaking characteristics, shrinkage, elasticity characteristics, the contents of the end groups and degree of whiteness. It was observed that the mentioned characteristics changed as a function of time. The influence of yarn ageing on its characteristics was assessed. The parameters of polyamide textured yarn structure were determined by DSC.

Reflectance curve changes after ageing of PA 66 yarn.     

Combustion characteristics of wheat straw in a fixed bed

Combustion of wheat straw was investigated in a fixed-bed reactor for two air flow rates, 1,151 and 2,125 kg/m²h. Measured temperatures, mass loss, and gas composition were used to evaluate the combustion characteristics in terms of ignition front speed, burning rate, and quality of combustion in general. At lower value of air flow rate difference between the ignition rate and burning rate was significant, which can be easily noticed by the measurement results. At higher value of air flow rate, there was still a small difference between the ignition and burning rate, while the content of oxygen in the flue gas was 10%, which leads to the conclusion that a change in the method of delivering the combustion air is necessary.