FeO0.7F1.3/C Nanocomposite as a High‐Capacity Cathode Material for Sodium‐Ion Batteries

Searching high capacity cathode materials is one of the most important fields of the research and development of sodium‐ion batteries (SIBs). Here, we report a FeO_0.7F_1.3/C nanocomposite synthesized via a solution process as a new cathode material for SIBs. This material exhibits a high initial discharge capacity of 496 mAh g^?1 in a sodium cell at 50 °C. From the 3^rd to 50^th cycle, the capacity fading is only 0.14% per cycle (from 388 mAh g^?1 at 3^rd the cycle to 360 mAh g^?1 at the 50^th cycle), demonstrating superior cyclability. A high energy density of 650 Wh kg^?1 is obtained at the material level. The reaction mechanism studies of FeO_0.7F_1.3/C with sodium show a hybridized mechanism of both intercalation and conversion reaction.     

Silver metallization for microwave device using aerosol deposition

We examined the possibility of using aerosol deposition (AD) as a simple, environmentally friendly and dry metallization process capable of acting as an alternative to the electroless and electroplating methods. Silver thick films were fabricated, their characteristics evaluated, and the factors influencing their growth investigated. As a result, silver thick films were successfully fabricated by AD with high deposition rates (10 μm/min) at room temperature. The resistivity of the as-deposited silver thick films was 8–10 times larger than that of the bulk silver. Post-annealing increased the resistivity of the silver films by approximately 2–3 times compared to that of the bulk silver. Microstructural observations revealed an increase in the connectivity between the silver particles after the heat treatments, which reduced the resistivity of the as-deposited silver films.     

Physicochemical properties,antioxidant activity and inhibition of α‐glucosidase of a novel fermented pepper (Capsiccum annuum L.) leaves‐based vinegar

The aim of this study was to utilise by‐product pepper leaves for vinegar production due to its nutritional value. Changes in physicochemical and functional properties in four main process from raw material (leaves) to lactic acid (juice), alcohol (wine) and acetic acid (vinegar) fermentations were evaluated and compared. Their nutritional compositions were significantly different and particularly the wine and vinegar had higher total phenol content and their expanded diversity than the juice and then leaves (P < 0.05). Difference in values for phenolic compound was highly correlated with their α‐glucosidase inhibitory (AGI) and antioxidant capacities in DPPH and superoxide radical scavenging and reducing power assays (r = 0.919–0.981); vinegar ≥ wine > juice > leaves. Especially, AGI activity was greatly enhanced depending on fermentation steps beyond expectation. Thus, these data confirm that pepper leaves is a good functional source and the vinegar fermentation improved the functionality in stages.     

A comparative study on the antioxidative and anti‐allergic activities of fresh and aged black garlic extracts

The antioxidative and anti‐allergic activities of fresh and aged black garlic extracts were investigated. The garlic samples were extracted with 70% ethanol (v/v) and the total phenolic content was measured. The antioxidant capacity of extracts was assessed by determining the scavenging activities on 1,1‐diphenyl‐2‐picrylhydrazyl and hydroxyl radicals, ferricyanide reducing power, ferrous ion‐chelating ability and inhibitory effect on linoleic acid peroxidation. The anti‐allergic activity of extracts was analysed by measuring their inhibitory effects against β‐hexosaminidase release. The aged black garlic exhibited significantly higher phenolic content and greater antioxidative activity than fresh garlic. Both garlic extracts showed strong antioxidant capacity in a dose‐dependent manner. On the other hand, a considerably higher suppression of β‐hexosaminidase release was found in fresh garlic extract at lower concentration compared with that of the black garlic. Results of this study illustrate that ageing of garlic could enhance its antioxidant capacity, but could decrease its anti‐allergic activity.     

Al2O3-nanodiamond composite coatings with high durability and hydrophobicity prepared by aerosol deposition

We attempted the room-temperature fabrication of Al₂O₃-based nanodiamond (ND) composite coating films on glass substrates by an aerosol deposition (AD) process to improve the anti-scratch and anti-smudge properties of the films. Submicron Al₂O₃ powder capable of fabricating transparent hard coating films was used as a base material for the starting powders, and ND treated by 1H,1H,2H,2H-perfluorooctyltriethoxysilane (PFOTES) was added to the Al₂O₃ to increase the hydrophobicity and anti-wear properties. The ND powder treated by PFOTES was mixed with the Al₂O₃ powder by ball milling to ratios of 0.01 wt.%, 0.03 wt.%, and 0.05 wt.% ND. The water contact angle (CA) of the Al₂O₃-ND composite coating films was increased as the ND ratio increased, and the maximum water CA among all the films was 110°. In contrast to the water CA, the Al₂O₃-ND composite coating films showed low transmittance values of below 50% at a wavelength of 550 nm due to the strong agglomeration of ND. To prevent the agglomeration of ND, the starting powders were mixed by attrition milling. As a result, Al₂O₃-ND composite coating films were produced that showed high transmittance values of close to 80%, even though the starting powder included 1.0 wt.% ND. In addition, the Al₂O₃-ND composite coating films had a high water CA of 109° and superior anti-wear properties compared to those of glass substrates.     

Triethyl and tributyl phosphite as flame-retarding additives in Li-ion batteries

This study examined the influence of triethyl and tributyl phosphite (TEP and TBP) additives on the electrochemical performance of lithium-ion cells. The cell performance of the TEP- and TBP-containing electrolytes was evaluated by cyclic voltammetry, thermogravimetric analysis, electrochemical impedance spectroscopy, Fourier transform infrared spectroscopy and scanning electron microscopy. The flammability of the electrolytes was also investigated by measuring the self-extinguishing time of the electrolytes. The results showed that the TEP and TBP additives suppressed the flammability of the electrolyte, with a significant improvement in cell performance observed for the TEP additive. In addition, TEP and TBP additives improved the thermal stability of the battery and its electrochemical cell performance. Overall, 5 wt% TEP and TBP can be used as a flame-retarding additive to improve the cell performance of Li-ion batteries due to the decrease in cell impedance and SEI formation.     

A low‐complexity single‐carrier frequency‐division multiple access transmitter

A framework for a computationally efficient single‐carrier frequency‐division multiple access (SC‐FDMA) transmitter is proposed in this paper. Compared with a wide system bandwidth, the uplink allocation for each user is supposed to be relatively small because of multiple user access, which makes each user's signal vector to be sparse. When the localized subcarrier allocation is used for SC‐FDMA, the inverse fast fourier transform can take advantage of the sparse user input vector to reduce its complexity. The analytical and simulation results show that the proposed framework can provide a significant complexity reduction compared with the conventional SC‐FDMA transmitter. Copyright © 2011 John Wiley & Sons, Ltd.     

Inhibitory effect of cinnamon essential oils on selected cheese-contaminating fungi (Penicillium spp.) during the cheese-ripening process

The antifungal effects of essential oils (EOs) on cultures of the known cheese fungal contaminants Penicillium spp. were evaluated. Cinnamon leaf and bark EOs were the most effective among 8 EOs tested. The main components of both cinnamon EOs were eugenol, cinnamaldehyde, and linalool. Both inhibited growth of Penicillium spp. at a concentration of 10% v/v (2,000 ppm/mm²) on a lawn cell plate. When tested using 3 commercially available cheese starters, cinnamon EOs showed no effect against the FD-DVS ABT-5 cheese starter. However, growth of lactobacilli was inhibited in the presence of ≥10% (v/v) of leaf and bark EOs for the KAZU 1 starter, and ≥5% (v/v) for the FD-DVS FLORA-DANICA starter. A concentration of 4,000 ppm/mm² of cinnamon EOs completely inhibited growth of the Penicillium spp. that naturally contaminates the surface of Appenzeller cheese.     

Quantitative Evaluation Method for Etch Sidewall Profile of Through‐Silicon Vias (TSVs)

Through‐silicon via (TSV) technology provides much of the benefits seen in advanced packaging, such as threedimensional integrated circuits and 3D packaging, with shorter interconnection paths for homo‐ and heterogeneous device integration. In TSV, a destructive cross‐sectional analysis of an image from a scanning electron microscope is the most frequently used method for quality control purposes. We propose a quantitative evaluation method for TSV etch profiles whereby we consider sidewall angle, curvature profile, undercut, and scallop. A weighted sum of the four evaluated parameters, nominally total score (TS), is suggested for the numerical evaluation of an individual TSV profile. Uniformity, defined by the ratio of the standard deviation and average of the parameters that comprise TS, is suggested for the evaluation of wafer‐to‐wafer variation in volume manufacturing.