Electrical and mechanical properties of glass and glass-ceramic electrolytes in the system Li3BO3–Li2SO4

Low-melting oxide glasses are promising as electrolytes for all-solid-state lithium rechargeable batteries. Glasses in the pseudobinary system Li3BO3–Li2SO4 were prepared by a mechanochemical technique. Raman spectra revealed that the glasses contained no macroanions which form networks but consisted only of Li+ ions and two discrete ortho-oxoanions, BO33− and SO42−. The density and molar volume increased and elastic moduli decreased with an increase in the Li2SO4 content in the glasses. The heat treatment of the Li3BO3–Li2SO4 glasses at around 300°C brought about the crystallization to form ion conducting glass-ceramics. Electrical conductivities of the glasses and glass-ceramics in this system were maximized with the mixing of Li3BO3 and Li2SO4. The conductivities were higher in the glass-ceramics of the compositions with small amounts of Li2SO4, ranging from 3 × 10−6 to 1 × 10−5 S cm−1 at room temperature, compared to the corresponding glasses. This conductivity enhancement by the heat treatment is probably due to the precipitation of solid solutions with a high temperature Li3BO3 phase

Synthesis of LaO 0.5 F 0.5 BiS 2 nanosheets by ultrasonification

LaO0.5F0.5BiS2 nanosheets were produced by ultrasonification. A slightly reddish colloidal suspension was obtained by ultrasonification of LaO0.5F0.5BiS2 powder in ethanol. Transmission electron microscope (TEM) images of the dried suspension indicated the nanosheet morphology of LaO0.5F0.5BiS2, and the electron diffraction spots indicated 4-fold symmetry. The thickness of the sheets was 2–6 nm, which corresponded to 2–4 unit cells of the c-axis of LaO0.5F0.5BiS2

Clustering of commercial fish sauce products based on an e-panel technique

Fish sauce is a brownish liquid seasoning with a characteristic flavor that is produced in Asian countries and limited areas of Europe. The types of fish and shellfish and fermentation process used in its production depend on the region from which it derives. Variations in ingredients and fermentation procedures yield end products with different smells, tastes, and colors. For this data article, we employed an electronic panel (e-panel) technique including an electronic nose (e-nose), electronic tongue (e-tongue), and electronic eye (e-eye), in which smell, taste, and color are evaluated by sensors instead of the human nose, tongue, and eye to avoid subjective error. The presented data comprise clustering of 46 commercially available fish sauce products based separate e-nose, e-tongue, and e-eye test results. Sensory intensity data from the e-nose, e-tongue, and e-eye were separately classified by cluster analysis and are shown in dendrograms. The hierarchical cluster analysis indicates major three groups on e-nose and e-tongue data, and major four groups on e-eye data