Because of the small thermal capacity of ultrathin ( approximately 200 nanometers) metal single crystals, it is possible to explore the coupling of catalytic and thermal action at low pressures. We analyzed a chemothermomechanical instability in this regime, in which catalytic reaction kinetics interact with heat transfer and mechanical buckling to create oscillations. These interacting components are separated and explored through experimentation, mathematical modeling, and scientific computation, and an explanation of the phenomenon emerges from their synthesis.
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http://dx.doi.org/10.1126/science.1083909 | DOI Listing |
Polymers (Basel)
August 2023
Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
Vital gluten is increasingly researched as a non-food product for biodegradable materials. During processing, the protein network is confronted with increased thermal and mechanical stress, altering the network characteristics. With the prospect of using the protein for materials beyond food, it is important to understand the mechanical properties at various processing temperatures.
View Article and Find Full Text PDFACS Omega
March 2023
Condensed Matter Department, J. Stefan Institute, Jamova 39, Ljubljana 1000, Slovenia.
Recently, the design and fabrication of light-powered actuators have attracted immense attention because of the manufacturing of intelligent soft robots and innovative self-regulating devices. Accordingly, a liquid crystal polymer network (LCN) provides a promising platform due to its reversible and multistimulus-responsive shape-changing behaviors. In particular, doping nanoparticles with exclusive properties into the LCN can produce interesting results.
View Article and Find Full Text PDFWaste Manag
December 2022
Department of Polymer Technology, Gdańsk University of Technology, Narutowicza 11/12 80-233, Gdańsk, Poland.
Due to the massive plastic pollution, development of sustainable and biodegradable polymer materials is crucial to reduce environmental burdens and support climate neutrality. Application of lignocellulosic wastes as fillers for polymer composites was broadly reported, but analysis of biodegradation behavior of resulting biocomposites was rarely examined. Herein, sustainable Mater-Bi-based biocomposites filled with thermomechanically- and chemically-modified brewers' spent grain (BSG) were prepared and subjected to 12-week soil burial test simulating their biodegradation in natural environment.
View Article and Find Full Text PDFFoods
June 2022
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP)-CONICET, 47 y 116, La Plata RA1900, Argentina.
Bread is a popular food that is widely consumed worldwide but has a short shelf life. Besides that, when incorporating prebiotics and calcium, aging mechanisms accelerate, further shortening the shelf-life. The objective of this work was to evaluate the effect of freezing storage on the rheological (loss tangent, tan δ) and thermal (glass transition temperature, Tg) properties of unfrozen dough, the fermentation times (tf), and the baking quality of wheat bread fortified with calcium and inulin.
View Article and Find Full Text PDFJ Food Sci
March 2022
Food Quality and Preservation, INCITAA, Faculty of Engineering, National University of Mar del Plata, Mar del Plata, Buenos Aires, Argentina.
Salting is a technique used for preserving fish meat and allows obtaining added value products. The salting process provokes several structure modifications, which in turns cause changes in the fish texture. Thus, the objective of this study was to investigate the effect of three salting procedures (dry salting [DS], mixed salting [MS] and brining [BS]) on the rheology and structure of Merluccius hubbsi (Argentine hake).
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