Influence of Nd3+ doping on the structural and near-IR photoluminescence properties of nanostructured TiO2 films

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Plasma activated electrolysis for cogeneration of nitric oxide and hydrogen from water and nitrogen

With increasing global interest in renewable energy technology given the backdrop of climate change, storage of electrical energy has become particularly relevant. Most sustainable technologies (e.g., wind and solar) produce electricity intermittently. Thus, converting electrical energy and base molecules (i.e., H2O, N2) into energy-rich ones (e.g., H2, NH3) or chemical feedstock (e.g., NO) is of paramount importance. While H2O splitting is compatible with renewable electricity, N2 fixation is currently dominated by thermally activated processes. In this work, we demonstrate an all-electric route for simultaneous NO and H2 production. In our approach, H2O is reduced to H2 in the cathode of a solid oxide electrolyzer while NO is produced in the anode by the reaction of O2– species (transported via the electrolyte) and plasma-activated N2 species. High faradaic efficiencies up to 93% are achieved for NO production at 650 °C, and NO concentration is &gt;1000 times greater than the equilibrium concentration at the same temperature and pressure.</p

Enhancing the Electrocatalytic Activity of Redox Stable Perovskite Fuel Electrodes in Solid Oxide Cells by Atomic Layer-Deposited Pt Nanoparticles

The carbon dioxide and steam co-electrolysis in solid oxide cells offers an efficient way to store the intermittent renewable electricity in the form of syngas (CO + H2), which constitutes a key intermediate for the chemical industry. The co-electrolysis process, however, is challenging in terms of materials selection. The cell composites, and particularly the fuel electrode, are required to exhibit adequate stability in redox environments and coking that rules out the conventional Ni cermets. La0.75Sr0.25Cr0.5Mn0.5O3 (LSCrM) perovskite oxides represent a promising alternative solution, but with electrocatalytic activity inferior to the conventional Ni-based cermets. Here, we report on how the electrochemical properties of a state-of-the-art LSCrM electrode can be significantly enhanced by introducing uniformly distributed Pt nanoparticles (18 nm) on its surface via the atomic layer deposition (ALD). At 850 °C, Pt nanoparticle deposition resulted in a ∼62% increase of the syngas production rate during electrolysis mode (at 1.5 V), whereas the power output was improved by ∼84% at fuel cell mode. Our results exemplify how the powerful ALD approach can be employed to uniformly disperse small amounts (∼50 μg·cm–2) of highly active metals to boost the limited electrocatalytic properties of redox stable perovskite fuel electrodes with efficient material utilization.</p

THE VIABILITY OF YOGHURT PROBIOTIC CULTURE IN MICROENCAPSULATED IRON FORTIFIED YOGHURT

Abstract: A study was designed to develop microencapsulated whey protein-chelated iron (Fewp) using ferrous sulphate as the iron source that could be used in the development of iron fortified yoghurt. Influence of iron on survival of yoghurt culture, TBA values of yoghurt and sensory properties of yoghurt were tested by control, free iron and encapsulated iron fortification. Statistically no significant (P&gt;0.05) difference was noticed in count of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus between control and different iron fortified yoghurt treatments on 0, 7, 14 and 21 days. During storage period, the count of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus significantly (P&lt;0.05) decreased both in control and as well as in iron fortified yoghurt and thus the fortified iron did not affect the viability of yoghurt bacteria. The TBA values of unencapsulated iron fortified yoghurt was significantly (P&lt;0.05) higher when compared to control and encapsulated iron fortified yoghurt. Significant (P&lt;0.05) difference was observed in oxidized flavour at 0, 7, 14 and 21 st day of storage between control and different treatments of yoghurt. In addition, significant (P&lt;0.05) difference was observed in overall preference at 0, 7, 14 and 21 st day of storage between control and different treatments of yoghurt and between different storage periods. The present study demonstrated that microencapsulated whey protein chelated iron can be added up to a level of 80 mg per litre of yoghurt using ferrous sulphate without affecting the viability of yoghurt probiotic culture