The steady-state voltammetric responses of n-type Si(100) semiconductor ultramicroelectrodes (SUMEs) immersed in air- and water-free methanolic electrolytes have been measured. The response characteristics of these SUMEs in the absence of illumination were modeled and understood through a framework that describes the distribution of the applied potential across the semiconductor/electrolyte contact using four discrete regions: the semiconductor space charge, surface, Helmholtz, and diffuse layers. The latter region was described by the full Gouy-Chapman model. This framework afforded insight on how relevant parameters such as the semiconductor band edge potentials, the reorganization energies for charge transfer, the standard potential of redox species in solution, the density and energy of surface state populations, and the presence of an insulating (tunneling) layer individually and collectively dictate the observable current-potential responses. With this information, the methoxylation of Si surfaces was evaluated by analysis of the change in voltammetric responses during the course of prolonged immersion in methanol. The electrochemical data were consistent with a surface methoxylation mechanism that depended on the standard potential of redox species dissolved in solution. Estimates of the enthalpies of adsorption as well as the potential-dependent rate constant for surface methoxylation were obtained. Collectively, these measurements supported the contention that the rates of Si surface reactions can be systematically tuned by exposure to dissolved outer-sphere electron acceptors. Moreover, the data represent the quantitative utility of voltammetry with SUMEs for the measurement of semiconductor/liquid contacts.
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http://dx.doi.org/10.1021/acs.analchem.2c05276 | DOI Listing |
Int J Biol Macromol
January 2025
Department of Food Engineering and Technology, Tezpur University, Napaam, Sonitpur, Tezpur, Assam, India. Electronic address:
Microwave-assisted extraction of pectin from Dillenia indica (DI) fruit was optimized using Box-Behnken design to maximize yield and quality. Parameters such as solid:solvent (1:10-1:30), microwave power (200-600 W), and extraction time (4-10 min) were varied to determine the optimal conditions. Through experimentation, the optimized extraction parameters were identified as 1:23.
View Article and Find Full Text PDFFood Chem
December 2024
Green Separation Engineering Laboratory, School of Chemical & Biotechnology, SASTRA Deemed to be University, Thanjavur, India. Electronic address:
An optimized microwave-assisted low methoxyl pectin extraction procedure was described. Six task specific deep eutectic solvents (TDES) were used in the extraction of pectin from bilimbi (LMABP) and pomelo peels (LMCGP). Response surface methodology-based optimization of the parameters like feed-to-solvent ratio, extraction time, and microwave power level results in 72.
View Article and Find Full Text PDFWaste Manag
December 2024
Key Laboratory of Agro-Environment in Downstream of Yangtze Plain/Scientific Observing and Experimental Station of Arable Land Conservation (Jiangsu), Ministry of Agriculture and Rural Affairs, Institute of Agricultural Resources and Environment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China. Electronic address:
Int J Food Sci
December 2024
Department of Agro-processing, Faculty of Agriculture, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur 1706, Bangladesh.
Pectin, a polysaccharide, is widely used as a gelling and thickening agent in the food industry. This study undertook optimization of pectin extraction from the peels of Lour. (Burmese grape or lotkon), an abundantly grown wild fruit in Bangladesh.
View Article and Find Full Text PDFFood Chem X
October 2024
Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria.
Microwave-assisted hydrothermal extraction (MAHE) was optimized using a Box-Behnken design (BBD) of the response surface methodology (RSM) for optimal recovery of pectin from tangerine peel (TPP). The effects of three factors (pH, irradiation time and temperature) on extraction yield (EY), galacturonic acid content (GAC) and degree of esterification (DE) of pectin were investigated. The optimal extraction conditions were as follows: pH 1.
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