In this study, the hydrophobic modification of coal gasification fly ash (FA) was investigated given the adverse effects of surface hydrophilic structures on the material field. The surface of FA was modified using stearic acid (SA), which successfully altered its hydrophilic structure. When the contact angle of S-FA increased from 23.4° to 127.2°, the activation index increased from 0 to 0.98, the oil absorption decreased from 0.564 g/g to 0.510 g/g, and the BET-specific surface area decreased from 13.973 m/g to 3.218 m/g. The failure temperature of SA on the surface of S-FA was 210 °C. The adsorption mechanism of FA was analyzed using density functional theory (DFT) and molecular dynamics (MD). The adsorption of water molecules by FA involved both chemical and physical adsorption, with active adsorption sites for Al, Fe, and Si. The adsorbed water molecules on the surface of FA formed hydrogen bonds with a bond length of 1.5-2.5 Å, leading to agglomeration. In addition, the long alkyl chain in SA mainly relied on the central carbon atom in the (-CH) structure to obtain electrons in different directions from the H atoms in space, increasing the Coulomb repulsion with the O atoms in the water molecule and thereby achieving the hydrophobic effect. In the temperature range of 298 K to 358 K, the combination of FA and SA became stronger as the temperature increased.

Download full-text PDF

Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11397194PMC
http://dx.doi.org/10.3390/molecules29174071DOI Listing

Publication Analysis

Top Keywords

study hydrophobic
8
hydrophobic modification
8
stearic acid
8
coal gasification
8
gasification fly
8
fly ash
8
water molecules
8
surface
6
modification mechanism
4
mechanism stearic
4

Similar Publications

Advanced wood-inorganic composites: preparation, properties and perspectives.

Mater Horiz

January 2025

Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Materials Science and Engineering, Nanjing Forestry University, Nanjing, 210037, China.

In recent years, the widespread use of wood products has been observed in many fields. Wooden products have excellent green and environmentally friendly characteristics, but their performance often cannot meet people's needs. Many researchers have conducted in-depth research on wood-based composite materials and their modification methods in order to improve the performance of wood.

View Article and Find Full Text PDF

Effects of enzymolysis by seven proteases (Alcalase, Bromelain, Flavourzyme, Papain, Pepsin, Protamex, and Trypsin) with distinct cleavage specificities on the emulsification performance of hempseed protein (HPI) and its correlation with the structural and interfacial characteristics were explored in this study. Upon enzymolysis, a remarkable decrease in α-helix and β-turn was observed in resultant hydrolysates (HPH), accompanied by a rise in β-sheet and random coil, notably by Alcalase, Bromelain, Papain, and Trypsin. Overall, proteolysis led to noticeable reductions in surface hydrophobicity and total sulfhydryls as well as a redshift in intrinsic fluorescence, with Papain showing the most pronounced effects, possibly due to its higher hydrolysis degree (4.

View Article and Find Full Text PDF

Innovative packaging materials are essential for preserving food, serving as a substitute for petroleum-based options. In this study, biofilms consisting of pullulan and gellan gum which incorporates astaxanthin nanoemulsion were prepared to extend the shelf-life of strawberries. Hydrophobic deep eutectic solvents (DES) were used as solvents to extract natural astaxanthin from Haematococcus pluvialis.

View Article and Find Full Text PDF

Study on protein hydrolysis and microbial community changes during the fermentation of pork loin ham mediated by electrical stimulation.

Food Res Int

February 2025

School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China. Electronic address:

This study explored the effect of electrical stimulation (ES) and Pediococcus pentosaceus LL-07 (P. pentosaceus LL-07) and Staphylococcus simulans QB7 (S. simulans QB7) on the quality and microbial community of loin ham during the ripening.

View Article and Find Full Text PDF

The role of disulfide bonds in L-arginine ameliorating the quality of low-salt sturgeon surimi gels induced by microwave: Increasing the diameter and fractal dimension of network.

Food Res Int

February 2025

School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; Quanzhou Marine Biotechnology Industry Research Institute, Quanzhou 362700, China. Electronic address:

The purpose of this study was to investigate the mechanism of enhancing gelling properties of low-salt surimi by utilizing the complementary advantages of L-arginine (L-Arg) and microwave (MW) from the perspective of gels' network characteristics. At MW 3 min, the diameters of protein filaments were increased from 0.015 μm to 0.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!