Conductive Hydrogel-Based Electrodes and Electrolytes for Stretchable and Self-Healable Supercapacitors

Stretchable self-healing supercapacitors (SCs) can operate under extreme deformation and restore their initial properties after damage with considerably improved durability and reliability, expanding their opportunities in numerous applications, including smart wearable electronics, bioinspired devices, human–machine interactions, etc. It is challenging, however, to achieve mechanical stretchability and self-healability in energy storage technologies, wherein the key issue lies in the exploitation of ideal electrode and electrolyte materials with exceptional mechanical stretchability and self-healing ability besides conductivity. Conductive hydrogels (CHs) possess unique hierarchical porous structure, high electrical/ionic conductivity, broadly tunable physical and chemical properties through molecular design and structure regulation, holding tremendous promise for stretchable self-healing SCs. Hence, this review is innovatively constructed with a focus on stretchable and self-healing CH based electrodes and electrolytes for SCs. First, the common synthetic approaches of CHs are introduced; then the stretching and self-healing strategies involved in CHs are systematically elaborated; followed by an explanation of the conductive mechanism of CHs; then focusing on CH-based electrodes and electrolytes for stretchable self-healing SCs; subsequently, application of stretchable and self-healing SCs in wearable electronics are discussed; finally, a conclusion is drawn along with views on the challenges and future research directions regarding the field of CHs for SCs.     

汽车用铝合金板拉伸性能与成形能力的相关性

为了找到适合于评估汽车用铝合金板成形性能的参数,本文在模拟试验获得的样本数据基础上,采用回归分析方法,分析了汽车用铝合金板单向拉伸性能参数与其拉深性能、胀形性能之间的对应关系.研究表明,在单向拉伸性能参数中,硬化指数n对汽车用铝合金的拉深极限凸模行程的相关性最为显著;而总延伸率δ对胀形极限凸模行程的相关性最为显著.上述结果表明,n值和δ值分别是评估汽车用铝合金板拉深性能和胀形性能的最佳参数.     

Preparation and evaluation of pizza cheese made from blend of vetch–bovine milk

The objective of the study was to develop vetch–bovine milk (VBM) pizza cheese low in animal fat and its acceptability was determined through physico‐chemical, functional and sensory evaluations. Vetch (Lathyrus sativus) was detoxified by steeping in double its quantity of water for 8 h at 70 °C, changing the water seven times, draining and sun drying. Dried vetch was then treated with water at pH 4.0 at 90 °C for 60 min to deplete the beany flavour, then dried and milled into fine flour with Quadrumate Senior mill. The seed coat was separated as one of the mill fractions. Four types of VBM blends were prepared from vetch flour and bovine skimmed milk powder and were used to prepare cheese using 2.5% lactic acid bacterial culture of Streptococcus thermophillus and Streptococcus bulgaricus and rennet (0.15 mL L^?1, 1:40 ratio with water). The cheese was stored at 4 °C for 14 days and used as topping over the pizza shell. Physico‐chemical analyses, such as moisture, total solids, lactose, ash, fat, titratable acidity and pH, and sensory evaluations of both cheese and pizza were carried out at 0‐, 7‐ and 14‐day intervals. The stretchability and meltability of cheese increased significantly (P < 0.05) during storage. Commercial Mozzarella cheese was taken as a control. The results of this study suggested that VBM blend at the ratio of 12.5:87.5 (vetch flour:bovine milk powder) could be utilised to prepare a cheese of desirable characteristics for pizza topping.     

Synthesis and evaluation of epoxidized vegetable oleic acid as a novel environmental benign plasticizer for polyvinyl chloride

A bio-based plasticizers, acetyl-oleate triethylene glycol (AOT), was successfully synthesized by using oleic acid as a raw material through esterification, epoxidation, and acetylation. Its structure was analyzed by Fourier transform infrared spectroscopy and ¹H nuclear magnetic resonance. The plasticizing performances of this plasticizer was compared with those of two commercial ones: dioctyl terephthalate (DOTP) and dioctyl adipate (DOA). This was done by blending these plasticizers with PVC, respectively. Thermal gravimetric analysis results showed that the 5% weight loss temperature of PVC with AOT was 53°C higher than that of DOA and 36°C higher than that of DOTP. The tensile results showed that the AOT plasticized PVC had excellent stretchability: its elongation at break with 50 phr AOT reached 697.7%. Furthermore, its transmittance was as high as 90%, showing better compatibility of ATO with PVC.     

3D Graphene Films Enable Simultaneously High Sensitivity and Large Stretchability for Strain Sensors

Integration of 2D membranes into 3D macroscopic structures is essential to overcome the intrinsically low stretchability of graphene for the applications in flexible and wearable electronics. Herein, the synthesis of 3D graphene films (3D‐GFs) using chemical vapor deposition (CVD) is reported, in which a porous copper foil (PCF) is chosen as a template in the atmospheric‐pressure CVD preparation. When the 3D‐GF prepared at 1000 °C (noted as 3D‐GF‐1000) is transferred onto a polydimethylsiloxane (PDMS) membrane, the obtained 3D‐GF‐1000/PDMS hybrid film shows an electrical conductivity of 11.6 S cm^?1 with good flexibility, indicated by small relative resistance changes (ΔR/R₀) of 2.67 and 0.36 under a tensile strain of 50% and a bending radius of 1.6 mm, respectively. When the CVD temperature is reduced to 900 °C (generating a sample noted as 3D‐GF‐900), the 3D‐GF‐900/PDMS hybrid film exhibits an excellent strain‐sensing performance with a workable strain range of up to 187% and simultaneously a gauge factor of up to ≈1500. The 3D‐GF‐900/PDMS also shows a remarkable durability in resistance in repeated 5000 stretching‐releasing cycles. Kinetics studies show that the response of ΔR/R₀ upon strain is related to the graphitization and conductivity of 3D‐GF which are sensitive to the CVD preparation temperature.     

Proteolytic specificity of Lactobacillus delbrueckli subsp. bulgaricus influences functional properties of mozzarella cheese

Low-moisture part-skim Mozzarella cheeses were manufactured from 2% fat milk and aged for 21 d. Treatments included cheeses made with one of three different strains of Lactobacillus delbrueckii ssp. bulgaricus in combination with a single strain of Streptococcus thermophilus. A fourth, control treatment consisted of cheeses made with only S. thermophilus. Although total proteolytic ability of these strains, as indicated by the o-phthaldialdehyde analysis, was similar in each of the three strains of L. bulgaricus, these strains exhibited different proteolytic specificities toward the peptide, alpha(s1)-CN (f 1-23). On the basis of their alpha(s1)-CN (f 1-23) cleavage patterns and a previously described classification, these strains were assigned to the groups I, III, and V. The objective of this study was to investigate the influence of lactobacilli proteolytic systems, based on specificity toward alpha(s1)-CN (f 1-23), on functionality of part-skim Mozzarella cheese. Moisture, fat, protein, salt-in-moisture, and moisture in nonfat substances content of cheeses made with groups I, III, and V strain were similar. Control cheese had a lower moisture content than did other treatments. Significant differences were observed in functional properties between cheeses manufactured using groups III and V strains. Cheeses made with groups I and III strains were similar in their meltability, hardness, cohesiveness, melt strength, and stretch quality. Meltability and cohesiveness increased with age, while melt strength and stretch quality decreased with age for all cheeses. Additionally, HPLC showed that total peak areas of water-soluble peptides derived from cleavage of alpha(s1)-CN (f 1-23) by different strains of lactobacilli could be highly correlated to meltability and stretch characteristics of cheeses made with those strains.     

Effect of frozen storage on physical properties of pasta filata and nonpasta filata Mozzarella cheeses

The effects of 1) ripening 2, 7, and 14 d at 7 degrees C before freezing; 2) tempering 7, and 14 d at 7 degrees C after freezing; and 3) frozen storage for 1 and 4 wk at -20 degrees C, on the meltability, stretchability, and microstructure of pasta filata and nonpasta filata Mozzarella cheeses were investigated. Cheeses were cut into 5 x 10 x 7-cm blocks and vacuum-sealed 1 d after manufacture. The results were compared to the corresponding results obtained with unfrozen control samples, aged at 7 degrees C between 2 and 21 d. The changes in physical properties of frozen-stored pasta filata and nonpasta filata Mozzarella cheeses were consistent with critical damage to the cheese microstructure as compared to the unfrozen control samples. Generally, aging before and tempering after freezing resulted in increased meltability of both frozen-stored pasta filata and nonpasta filata Mozzarella cheeses. The stretchability of frozen-stored pasta filata Mozzarella cheese increased during tempering, but that of nonpasta filata Mozzarella cheese decreased during aging and tempering. In most cases, one-week frozen stored pasta filata Mozzarella cheese had higher meltability and stretchability than 4-wk frozen-stored sample. For 1-wk frozen-stored nonpasta filata Mozzarella cheese, the meltability increased but stretchability decreased when it was frozen-stored for 4 wk.