We report the preparations, thermoelectric and magnetic properties, and electronic structures of Cu-Ti-S systems, namely, cubic thiospinel c-CuTiS ( x ≤ 0.375), a derivative cubic and Ti-rich phase c-CuTiS ( x = 0.5, 0.625), and a rhombohedral phase r-CuTiS. All samples have the target compositions except for r-CuTiS, whose actual composition is CuTiS. All of the phases have n-type metallic character and exhibit Pauli paramagnetism, as proven by experiments and first-principles calculations. The Cu and Ti deficiencies in c-CuTiS and r-CuTiS, respectively, decrease the electron-carrier concentration, whereas the "excess" of Ti ions in c-CuTiS largely increases it. For r-CuTiS, the reduced carrier concentration increases the electrical resistivity and Seebeck coefficient, leading to the highest thermoelectric power factor of 0.5 mW K m at 670 K. For all of the Cu-Ti-S phases, the thermal conductivity at 670 K is 3.5-5 W K m, where the lattice part of the conductivity is as low as 1 W K m at 670 K. As a result, r-CuTiS shows the highest dimensionless thermoelectric figure of merit ZT of 0.2. The present systematic study on the Cu-Ti-S systems provides insights into the structural design of thermoelectric materials based on Cu-M-S (M = transition-metal elements).
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http://dx.doi.org/10.1021/acs.inorgchem.8b02955 | DOI Listing |
Food Chem
December 2024
Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
In this study, an integrated approach combining UHPLC-HRMS, H NMR spectroscopy, and sensory analysis unveiled the unique lipid fingerprint of long-ripened Protected Designation of Origin (PDO) Coppa Piacentina. Lipidomic profiling revealed significant alterations in lipid classes, including triacylglycerols, sphingolipids, and their oxidation products, which likely contribute to the distinctive flavor, texture, and nutritional properties of this traditional Italian product. UHPLC-HRMS analysis identified various lipid species, highlighting dynamic changes occurring throughout the 240-day ripening process.
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December 2024
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China. Electronic address:
The effects of dairy sterilization techniques (65 °C/30 min, 72 °C/15 s, 85 °C/15 s, 100 °C/5 min, and 121 °C/5 s) on the epigallocatechin-3-gallate-casein (EGCG-CS) complexes were investigated through the structural and functional characteristics in this work. Fourier transform infrared spectroscopy (FT-IR) detection showed the redshirting of the absorption peak suggested structural changes in the amide I area. Field emission scanning electron microscopy (FESEM) and viscosity measurements proved that treatments above 85 °C broke non-covalent bonds, leading to instability and low viscosity of EGCG-CS.
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December 2024
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China; School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Shandong Ensign Industry Co., Ltd., Weifang, Shandong 262409, China. Electronic address:
Gelatin, a natural and edible polymer, has attracted wide attention for use in food and edible packaging applications. However, its inadequate properties, especially poor flexibility, limit its broader utilization. Hybridizing different polymers is a promising strategy to achieve enhanced properties.
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December 2024
KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address:
Due to compositional differences, the mouthfeel of non-alcoholic beers (NABs) is considered inferior to that of alcoholic beers (ABs). Carbonation properties are a key sensation regarding mouthfeel. This study quantified the amount of bubbles in ABs (n = 10) and NABs (n = 9), ranging from 3.
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December 2024
Institute of BioPharmceutical Research, Liaocheng University, Liaocheng 252059, China; School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng 252059, China. Electronic address:
In this study, ultrasound-assisted glycated ovalbumin (G-UOVA) based on natural deep eutectic solvents (NADES) was prepared using response surface optimization. The binding affinity of (-)-gallocatechin gallate (GCG) to native OVA (NOVA), ultrasound treated OVA (UOVA), glycated OVA (GOVA), and G-UOVA followed G-UOVA > GOVA > UOVA > NOVA. The effects of various modifications and GCG binding on the secondary structure, particle size, and thermal stability of NOVA were investigated.
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