Nanotribological Properties of Fluorinated, Hydrogenated, and Oxidized Graphenes

Recently, the tribological properties of graphene have been intensively examined for potential applications in micro- and nano-mechanical graphene-based devices. Here, we report that the tribological properties can be easily altered via simple chemical modifications of the graphene surface. Friction force microscopy measurements show that hydrogenated, fluorinated, and oxidized graphenes exhibit, 2-, 6-, and 7-fold enhanced nanoscale friction on their surfaces, respectively, compared to pristine graphene. The measured nanoscale friction should be associated with the adhesive and elastic properties of the chemically modified graphenes. Density-functional theory calculations suggest that, while the adhesive properties of chemically modified graphenes are marginally reduced down to ~30 %, the out-of-plane elastic properties are drastically increased up to 800 %. Based on these findings, we propose that nanoscale friction on graphene surfaces is characteristically different from that on conventional solid surfaces; stiffer graphene exhibits higher friction, whereas a stiffer three-dimensional solid generally exhibits lower friction. The unusual friction mechanics of graphene is attributed to the intrinsic mechanical anisotropy of graphene, which is inherently stiff in plane, but remarkably flexible out of plane. The out-of-plane flexibility can be modulated up to an order of magnitude by chemical treatment of the graphene surface. The correlation between the measured nanoscale friction and the calculated out-of-plane flexibility suggests that the frictional energy in graphene is mainly dissipated through the out-of-plane vibrations, or the flexural phonons of graphene.     

Improvements of Mixed-surfactants in Alkaline/Surfactant/Polymer Solutions

The authors present a comprehensive evaluation of phase behaviors of alkaline/surfactant/polymer (ASP) systems. The experimental results proved that the phase behavior of mixed-surfactant solutions (single- and double-tail anionic surfactants) would be better than the one of single surfactant. These mixtures were also more compatible with polymer, and adjusted optimum salinity to the reservoir brine. They next examined the role of alkalis in ASP process. Three types of alkalis were tested to select the optimum one for high-temperature reservoir. This study showed that sodium metaborate is the best choice.     

Smart decontamination device for small-size radioactive scrap metal:using abrasion pin in rotating magnetic field and ultrasonic wave cleaner

A smart decontamination device is developed for small-size radioactive scrap metal （SSRSM） arisen from nuclear facilities.The abrasion pin in rotating magnetic field and ultrasonic wave cleaner are used for solving the problems of the second decontamination and high treatment cost.At first,the decontamination efficiency of each device is improved by upgrading the design.Optimal operating conditions are determined for each device.Next,both techniques are applied sequentially.Experimental results show that the efficiency of combined decontamination device is higher than that of each device.With the use of the developed device,the various SSRSMs are decontaminated for 15 min treatment in magnetic abrasion device and 15 min treatment in ultrasonic cleaning device.Decontamination index ranges from 18 to 56.Absolute values of all decontaminated samples are below the background value.     

Dimeric beta-cyclodextrin-based supramolecular ligands and their copper(II) complexes as metalloenzyme models

New supramolecular ligands possessing linear 13- and 15-membered pyridine diamidetriamine chelators between the primary sides of two beta-cyclodextrin cavities were synthesized, and characterized by MALDI-MS, NMR, IR and UV-Visible spectroscopy. Fluorescence and pH-metric titration were carried out in order to ascertain their behavior as bifunctional hosts for fluorescent guests and Cu(II) ion. The pKa value for the Cu(II) promoted deprotonation of amide ligands was determined to be 6.2 from pH-absorbance profile. Above pH 8.0, two deprotonated amides and three amino groups chelated Cu(II) ion, and yielded penta-coordinated Cu(II) complexes. The Cu(II) complexes catalyzed the hydrolysis of p-nitrophenyl acetate, adamantate and amino acids. Especially, the complex containing 13-membered chelator is an artificial metalloesterase with catalytic rate constant kcat = 3.8 x 10(-3) min-1 and Michaelis constant K(m) = 3.5 x 10(-4) M for the hydrolysis of p-nitrophenyl adamantate via metal-hydroxide mechanism.     

Effect of Lentinus edodes β-Glucan-Enriched Materials on the Textural, Rheological, and Oil-Resisting Properties of Instant Fried Noodles

With the recent well-being trend, a great deal of effort has been made to develop instant fried noodles with beneficial health effects. Thus, β-glucan-enriched materials (BGEMs) were obtained from Lentinus edodes mushroom and their effects on the quality attributes of instant fried noodles were characterized in terms of rheological, textural, and oil-resisting properties. When BGEMs were mixed with wheat flour, different thermomechanical profiles were observed by a Mixolab, enhancing dough stability and water absorption. The use of BGEMs raised the viscoelastic properties of noodle dough with a great increase in the elastic property. In addition, the dough samples prepared with more BGEMs exhibited greater elongational viscosity. In the case of fried noodle strands, the incorporation of BGEMs led to a significant increase in the breaking stress and produced a surface microstructure with smaller voids. Moreover, the oil uptake of fried noodles containing BGEMs was significantly reduced by 22%. Therefore, it showed that BGEMs had positive impacts on the quality attributes of instant fried noodles and could also be used as an oil barrier to produce fried noodles with a reduced content of oil and calories.     

Synthesis and enhanced photocatalytic activity of Mn/TiO2 mesoporous materials using the impregnation method through CVC process

TiO₂ particles were prepared by chemical vapor condensation and used to synthesize MnO_x/TiO₂ mesoporous materials by impregnation. The Mn-doped TiO₂ particles were smaller (8.5?nm vs. 10.5?nm) and had greater surface areas (203.7?m²?g^?1 vs. 134.4?m²?g^?1) than undoped particles. They were also smaller and had a greater surface area than similarly doped commercial P25, indicating highly dispersed Mn species on the surfaces of the crystalline TiO₂. The resulting materials?? photocatalytic activities towards methylene blue decomposition were compared: the synthesized TiO₂ particles with MnO₂ showed higher photocatalytic activity than the similarly doped commercial P25.     

Anti-complementary activity of enzyme-treated traditional Korean rice wine (Makgeolli) hydrolysates

BACKGROUND: Makgeolli brewed from rice contains about 150 g kg^?1 alcohol and has a fragrance as well as an acidic and sweet taste. During the brewing process, by‐products such as rice bran and brewery cake are produced. At the end of fermentation the matured mash is transferred to a filter cloth and the Makgeolli is squeezed out from the cake, leaving the lees of the mash. These by‐products have continued to increase every year, resulting in an ecological problem. It is therefore important to develop new uses for them. The objective of this study was to use the by‐products from the brewing of Makgeolli as a valuable functional food or nutraceutical. RESULTS: The anti‐complementary activities of crude polysaccharides isolated from Cytolase hydrolysates of Makgeolli lees at concentrations of 1000 and 500 µg mL^?1 were 84.15 and 78.70% respectively. The activity of polysaccharide krestin (PSK) was 60.00% at 1000 µg mL^?1. The active polysaccharide obtained with Cytolase comprised mainly glucose and mannose (molar ratio 1.00:0.62). CONCLUSION: Glucose‐ and mannose‐rich crude polysaccharides were isolated from the Cytolase hydrolysate of Makgeolli lees. The polysaccharides retain anti‐complementary activity to enhance the immune system as a functional food or nutraceutical. Copyright © 2011 Society of Chemical Industry