Facile hydrothermal synthesis of 3D flower‐like La‐MoS2 nanostructure for photocatalytic hydrogen energy production

Three‐dimensional (3D) flower‐like MoS₂ nanostructures were prepared via facile and cost‐effective hydrothermal method by varying hydrothermal temperature (180°C, 200°C, and 220°C) and reaction time (6, 12, 24, and 36 hours). The results demonstrated that the sample prepared at 200°C for 24 hours have 3D flower‐like MoS₂ nanostructure (SEM) with hexagonal phase structure (XRD). Moreover, this novel photocatalyst was also modified by lanthanum element (La³⁺) with varying La³⁺ atomic ratio (0.5%, 1%, 2%, 3%, and 4%). Interestingly, the La³⁺ incorporation into MoS₂ has good effect on the specific surface area and optical properties of MoS₂ photocatalyst. Furthermore, the flower‐like 3%LaMoS₂ nanostructure photocatalyst exhibited 5.2‐times higher efficiency for H₂ evolution via water splitting as compared with pure MoS₂ under the same conditions. This superior efficiency of the photocatalyst for H₂ production arises from the positive synergistic effect between MoS₂ and lanthanum in the composite photocatalyst due to higher surface area, enhanced light absorption, and inhibited electron‐holes pair recombination. This study presents an expensive photocatalyst for energy production via water spitting.     

Effect of Preparation and Service on the Thiamin Content of Oven-Baked Chicken

Chicken breast halves were oven-baked and evaluated for thiamin content when prepared and served under a cafeteria-style foodservice system. After preparation, they were held on a steam table for 90 min, frozen stored for 4 wk and finally reheated using conventional and microwave ovens. Thiamin determinations were conducted on raw, cooked, hot-held, frozen-cooked and reheated samples. The mean total percent cooking losses for the freshly cooked chicken were 20.4 ± 10.9%. The steam table holding for 90 min resulted in 4.4 ± 0.7% evaporation losses. The mean percent evaporation losses for the microwave reheated chicken were not significantly different from those of the conventionally reheated samples. No significant differences were noted in the moisture and fat content among various treatments. The thiamin content of raw meat when calculated on a dry, fat-free basis was significantly higher than the thiamin content of the cooked meat. There were no significant differences in the thiamin content after various treatments.