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Effect of hot isostatic pressing treatment on the thermoelectric power factors of zinc oxides.
Sci Rep
December 2024
Graduate School of Engineering, University of Hyogo, Himeji, 671-2280, Japan.
The effect of hot isostatic pressing (HIP) on the thermoelectric power factor of zinc oxide (ZnO) has been examined. ZnO is expected to be a potential n-type oxide thermoelectric material that could enhance the thermoelectric conversion efficiency. The HIP treatment is useful for densifying the material and controlling crystal defects in the material by applying high temperatures and pressures simultaneously.
View Article and Find Full Text PDFConstructing a green modifier by using glyoxal-urea resin and chitosan to obtain a modified soy protein adhesive with high bonding strength and excellent water resistance.
Int J Biol Macromol
December 2024
Yunnan Key Laboratory of Wood Adhesives and Glue Products, Southwest Forestry University, Kunming 650224, PR China; College of Materials and Chemical Engineering, Southwest Forestry University, Kunming 650224, PR China. Electronic address:
The manufacturing of soy-based adhesives with high bonding strength, excellent water resistance, and exceptional environmental performance still faces difficulties. In this work, using glyoxal-urea (GU) resin, chitosan (CS), and soy protein isolate (SPI) as the primary raw materials in order to effectively mitigate the release of free formaldehyde commonly found in traditional wood-based panels. Obtaining an adhesive with high strength, excellent water resistance, and a stable cross-linking structure of GU/CS/SPI (CS represents different mass fractions of chitosan solution).
View Article and Find Full Text PDFEnhanced characterization of wheat straw-PLA composites with silane coupling agent and alkali pretreatment.
Ecotoxicol Environ Saf
December 2024
Hebei University of Science and Technology, 050018, China. Electronic address:
Polylactic acid (PLA) composites with high straw content face several challenges, primarily due to the inherent brittleness of straw and its poor compatibility with the polymer matrix. In this study, scanning electron microscopy (SEM) was used to analyze the microscopic structure of wheat straw chemically modified by NaOH and the silane coupling agent, and it was concluded that both treatments effectively removed waxes and silica from the surface of the straw, enhanced fiber roughness, and improved interfacial adhesion. Notably, the silane coupling agent treatment not only facilitated the formation of chemical bonds between the straw fibers and the PLA matrix but also filled the interfiber pores, significantly increasing the structural density.
View Article and Find Full Text PDFRapid Sintering Method for Preparing Matrix-Matched Reference Materials in LA-MC-ICP-MS - An Example of Hafnium.
Anal Chem
December 2024
State Key Laboratory of Continental Dynamics, Department of Geology, Northwest University, Xi'an 710069, China.
Matrix effects can significantly bias Hf isotopic ratios in situ Hf isotope analyses using laser ablation (LA-) multicollector inductively coupled plasma mass spectrometry (MC-ICP-MS), necessitating the use of matrix-matched reference materials for accurate microanalysis. This work introduces a novel fast hot-pressing (FHP) sintering method to produce such reference materials efficiently for in situ analysis. By optimizing sintering temperatures, FHP technology enables the rapid preparation of in situ analysis reference materials with dense structures and homogeneous Hf isotopic compositions.
View Article and Find Full Text PDFComparison of extraction and refinement techniques for volatile compound analysis in camellia oil.
Food Chem
December 2024
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China. Electronic address:
The processing techniques of camellia oil, containing freshly squeezed (FSCO), refined (DFCO), cold-pressed (OFCO), and hot-pressed (RFCO), significantly influence flavor compounds and organoleptic properties. In this study, the preference for FSCO and RFCO was revealed by sensory evaluation due to the "fruity" and "roasted" flavors, respectively. Flavor differences among oils were accurately distinguished by the E-nose.
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