Co-precipitation synthesis of CeVO4 nanoparticles for electrochemical hydrogen storage

Journal of Materials Science: Materials in Electronics - In this study, cerium vanadate (CeVO4) nanoparticles were synthesized using ammonium metavanadate and cerium (III) nitrate hexahydrate as...     

Hardness and Fracture Toughness of Solid Solutions of Mg2Si and Mg2Sn

Semiconductors - Thermoelectric material development typically aims at maximizing produced electrical power and efficiency of energy conversion, even though sometimes, this means adding expensive...     

Morphological evolution on the surface of hydrothermally synthesized hydroxyapatite microspheres in the presence of EDTMP

Well-ordered and surface engineered hierarchical hydroxyapatite microspheres (HAM) were prepared via a template free hydrothermal process. Ethylene diamine tetra (methylene phosphonic acid) (EDTMP) was used as chelating or regulating agent for the first time in this study. The results indicated the formation of sheet-like particles in the absence of EDTMP. On the other hand, microspheres with radially grown nanorods (HAMNR) or nanosheets (HAMNS) on the surface were obtained (with average diameter of 5?µm) in the presence of EDTMP. X-ray diffraction (XRD) and Fourier transform infrared (FTIR) spectroscopy were used to characterize the crystalline phases in the synthesized samples. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) showed that EDTMP concentration played an important part in regulating the morphology to form well organized microspheres with nanosheets or nanorods on the surface. Brunauer-Emmett-Teller (BET) revealed an increase in the specific surface area with the change in morphology from the HAMNS to HAMNR. Possible mechanisms are proposed to account for the formation of different morphologies based upon thermodynamic and kinetic theories.     

Physicochemical stability of antilisterial proteins from P. polymyxa Kp10 as potential food biopreservative

Listeria monocytogenes has continuously become a significant threat to consumers worldwide. The use of chemical-derived preservatives that are commonly associated with safety and nutritional issues has prompted the use of natural-based preservatives as a better alternative. Many bacterial strains including Paenibacillus polymyxa Kp10 have been reported to produce various antimicrobial proteins and compounds that are considered more natural. However, their stability in various physicochemical conditions should be examined before being applied in various types of food. In this study, the stability of four previously identified antilisterial proteins in P. polymyxa Kp10 upon exposure to several physicochemical conditions was examined. More than 80% residual antilisterial activity is conserved upon heat and proteinase K treatment. But, sensitivity to 24 h trypsin digestion has been observed. P1 and P2 proteins (histone-like DNA binding proteins HU) were sensitive to alkaline pH (pH 10-12) as compared with other proteins. More than 70% and 97% residual antilisterial activity were recovered after incubation in raw beef homogenates and simulated meat gravy model, respectively. However, the antilisterial activity of most proteins was highly compromised in chicken and salmon meat homogenates, and UHT cow milk. Inoculation of these proteins into Listeria-contaminated simulated meat gravy showed that all proteins exerted a bactericidal action against L. monocytogenes. P1 and P2 shared almost similar antilisterial activity rates, while P4 was the most potent antilisterial protein. The findings in this study could provide important preliminary data for future applications of these proteins as preservative in food products especially beef-based meat products.     

Polymer‐Cationic Surfactant Interaction: 1. Surface and Physicochemical Properties of Polyvinyl Alcohol (PVA)‐S‐Alkyl Isothiouronium Bromide Surfactant Mixed Systems

Surface properties of polyvinyl alcohol (nonionic polymer) and three synthesized cationic surfactants, namely, S‐alkyl isothiouronium bromide at different mole fractions of 1:9, 3:7, 5:5, 7:3, and 9:1, were investigated. The values of the surface parameters were discussed according to the type of interaction between the cationic surfactant and type of polymer studied. The S‐alkyl isothiouronium bromide surfactant molecules are positively charged molecules, and the PVA chains contain hydroxyl groups that are partially negatively charged centers. The comparison between the surface properties of the individual cationic surfactants and their mixture with PVA polymer showed that the mixed systems have some advantages over the individual cationic surfactants.