Ageing of V2O5 thin films induced by Li intercalation multi-cycling

Cyclic voltammetry, XPS, RBS and AFM have been combined to study the ageing mechanism of Li intercalation in V₂O₅ thin films prepared by thermal oxidation of vanadium metal. Multi-cycling tests were performed in 1 M LiClO₄-PC in the potential range E ∈ [3.8, 2.8 V] versus Li/Li⁺, corresponding to the α-to-δ phase transition. XPS and AFM were performed using direct anaerobic and anhydrous transfer. Capacity fading remains inferior to 20% during ∼2500 cycles. XPS shows slight modifications of the oxide composition with a V⁴⁺ concentration increasing from ∼5% prior to cycling to ∼16–27% after cycling, due to Li trapped in the oxide film and to the loss of V₂O₅ active material. The presence of lithium carbonate and lithium-alkyl carbonate species evidences the formation of the so-called SEI layer. AFM evidences the loss of crystalline material by grain exfoliation from the outer V₂O₅ layer of the oxide film. By further exfoliation, the inner VO₂ layer of the oxide film is reached and pits are formed, occupying ∼9–13% of the surface. This de-cohesion at grain boundaries is attributed to the strain generated by repeated lattice distortions. After 3300 cycles, the disappearance of lithium carbonates, whereas Li-alkyl carbonates and/or Li-alkoxides remain on the surface, indicates the dissolution and/or conversion of the SEI layer. After 4500 cycles, the oxide film became very labile and could be stripped away by rinsing to reveal the vanadium metal substrate.     

Bioelectronic protein nanowire sensors for ammonia detection

Electronic sensors based on biomaterials can lead to novel green technologies that are low cost, renewable, and eco-friendly. Here we demonstrate bioelectronic ammonia sensors made from protein nanowires harvested from the microorganism Geobacter sulfurreducens. The nanowire sensor responds to a broad range of ammonia concentrations (10 to 10⁶ ppb), which covers the range relevant for industrial, environmental, and biomedical applications. The sensor also demonstrates high selectivity to ammonia compared to moisture and other common gases found in human breath. These results provide a proof-of-concept demonstration for developing protein nanowire based gas sensors for applications in industry, agriculture, environmental monitoring, and healthcare.

     

Probing and repairing damaged surfaces with nanoparticle-containing microcapsules

Nanoparticles have useful properties, but it is often important that they only start working after they are placed in a desired location. The encapsulation of nanoparticles allows their function to be preserved until they are released at a specific time or location, and this has been exploited in the development of self-healing materials and in applications such as drug delivery. Encapsulation has also been used to stabilize and control the release of substances, including flavours, fragrances and pesticides. We recently proposed a new technique for the repair of surfaces called 'repair-and-go'. In this approach, a flexible microcapsule filled with a solution of nanoparticles rolls across a surface that has been damaged, stopping to repair any defects it encounters by releasing nanoparticles into them, then moving on to the next defect. Here, we experimentally demonstrate the repair-and-go approach using droplets of oil that are stabilized with a polymer surfactant and contain CdSe nanoparticles. We show that these microcapsules can find the cracks on a surface and selectively deliver the nanoparticle contents into the crack, before moving on to find the next crack. Although the microcapsules are too large to enter the cracks, their flexible walls allow them to probe and adhere temporarily to the interior of the cracks. The release of nanoparticles is made possible by the thin microcapsule wall (comparable to the diameter of the nanoparticles) and by the favourable (hydrophobic-hydrophobic) interactions between the nanoparticle and the cracked surface.     

Heat Intensity and Warmed-over Flavor in Precooked Chicken Patties Formulated at 3 Fat Levels and 3 Pepper Levels

ABSTRACT: Heat intensity and warmed-over flavor (WOF) were evaluated to determine the effects the composition of precooked, chopped, and formed chicken patties would impart on the perception of red pepper heat and the development of oxidation. Patties were formulated at 5%, 7%, and 9% fat with marinade formulated at 0%, 0.2%, and 0.4% pepper. A trained sensory panel assessed the heat intensity over 3 min using time intensity evaluation. Heat and WOF intensities of the patties were measured 5 times over a 9-wk storage period. As fat level increased, total time intensity and time to maximum heat intensity increased. Patties formulated at 7% and 9% fat were perceived to be more intense in heat than the 5% fat patties. Patties formulated at 0.2% and 0.4% pepper had less intense WOF than patties with 0% pepper level. Chemical measurement of oxidation (thiobarbituric acid numbers) indicated that increasing pepper content decreased malonaldehyde content. Incorporation of pepper into a chopped and formed meat product requires a higher pepper content at lower fat levels to impart the same level of heat intensity as in patties of higher fat level. Increasing the pepper content also will aid in decreasing production of malonaldehyde in a precooked meat product, thereby reducing the intensity of warmed-over flavor as perceived by the consumer.