Perfluorinated ionomers, in particular, Nafion, are a critical component in hydrogen fuel cells as the ion conducting binder within the catalyst layer in which it can be confined to thicknesses on the order of 10 nm or less. It is well reported that many physical properties, such as the Young's modulus, are thickness dependent when the film thickness is less than 100 nm. Here we utilize a cantilever bending methodology to quantify the swelling-induced stresses and relevant mechanical properties of Nafion films as a function of film thickness exposed to cyclic humidity. We observe a factor of 5 increase in the Young's modulus in films thinner than 50 nm and show how this increased stiffness translates to reduced swelling or hydration. The swelling stress was found to increase by a factor of 2 for films approximately 40 nm thick. We demonstrate that thermal annealing enhances the modulus at all film thicknesses and correlate these mechanical changes to chemical changes in the infrared absorption spectra.
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http://dx.doi.org/10.1021/acsami.6b12423 | DOI Listing |
Sci Rep
January 2025
Mechanical Engineering, Stanford University, Stanford, CA, 94305, USA.
Triply periodic minimal surface (TPMS) metamaterials show promise for thermal management systems but are challenging to integrate into existing packaging with strict mechanical requirements. Composite TPMS lattices may offer more control over thermal and mechanical properties through material and geometric tuning. Here, we fabricate copper-plated, 3D-printed triply periodic minimal surface primitive lattices and evaluate their suitability for battery thermal management systems.
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January 2025
Heilongjiang Ground Pressure and Gas Control in Deep Mining Key Laboratory, Heilongjiang University of Science and Technology, Harbin, 15002, China.
When underground tunnels in coal mines traverse geological structurally abnormal zones (faults, collapse columns, fractured zones, etc.), excavation-induced unloading leads to instability and failure of the engineering rock mass. Rock masses in fractured zones are in elastic, plastic, and post-peak stress states, and the process of excavation through these zones essentially involves unloading under full stress paths.
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January 2025
Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK S7N 5A9, Canada. Electronic address:
This study explores the effect of sucrose addition on the properties of chiral nematic cellulose nanocrystal (CNC) films for potential food industry applications, including biodegradable packaging and food coloring. The addition of sucrose altered the films' structural color, shifting from blue in pure CNC films to aqua blue, green, yellow-green, and red with increasing sucrose concentrations (up to 21 %). Surface analysis revealed a reduction in contact angle from 96° to 48° due to sucrose's hydrophilic nature and smoother film surfaces.
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January 2025
Department of Biotechnological Genetics, Institute of Science, Trakya University, Edirne, Turkey.
Fish gelatin, a sustainable substitute for mammalian gelatin, frequently exhibits weaker gel strength and thermal stability, limiting its industrial uses. This study investigated an in vivo method to improve functional characteristics by supplementing Nile tilapia diets with Aronia extract. The control diet (A0) contained no Aronia extract, while the remaining four diets consisted of commercial pelleted feed enriched with 250 mg/kg (A250), 500 mg/kg (A500), 750 mg/kg (A750), and 1000 mg/kg (A1000) of Aronia extract.
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December 2024
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
A dysphagia diet is a special dietary programme. The development and design of foods for dysphagia should consider both swallowing safety and food nutritional quality. In this study, we investigated the rheological properties (viscosity, thixotropy, and viscoelasticity), textural properties, and swallowing behaviour of commercially available natural, pregelatinised, acetylated, and phosphorylated maize starch and tapioca starch.
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