CO_(2)electrolysis into formate is a promising technology with the potential to simultaneously alleviate energy shortages and global warming.However,the limited stability of the catalysts during long-term electrolysis...CO_(2)electrolysis into formate is a promising technology with the potential to simultaneously alleviate energy shortages and global warming.However,the limited stability of the catalysts during long-term electrolysis hinders their widespread implementation.Herein,we show that a core-shell bimetallic BiAg catalyst with a multifaceted Janus structure at its core can achieve a stability of up to 300 h with a formate faradaic efficiency(FE_(formate))over 90%at−0.75 V vs.RHE(reversible hydrogen electrode)in an H-type cell.Our investigations reveal the important role of the Janus structure on the transfer of electrons,favoring their delocalization across the catalyst and enhancing their mobility.We propose that the compressive strain inclined to grain boundaries within this structure would lower the energy barrier for electrons transfer and promotes the cooperation between Ag and Bi.Indeed,Ag initiates the activation of CO_(2)through a series of cascade reactions and is subsequently hydrogenated on Bi.Additionally,our study suggests that Ag plays a crucial role in stabilizing the catalyst structure after long-term electrolysis.This work highlights a new strategy for tandem CO_(2)electrolysis,providing novel insights for the design of formate formation catalysts.展开更多
[Objectives]To explore the influence of emulsifier on the fermentation performance of wine active dry yeast.[Methods]Angel active dry yeast RV002 was selected as the test strain,and the simulated grape juice was used ...[Objectives]To explore the influence of emulsifier on the fermentation performance of wine active dry yeast.[Methods]Angel active dry yeast RV002 was selected as the test strain,and the simulated grape juice was used as the fermentation medium to investigate the fermentation rate,the yeast cell number and morphology,and the physicochemical indexes of the produced wine.[Results]It was found that the viable cell rate of the active dry yeast without the emulsifier was significantly reduced,and the fermentation rate was significantly slowed down.However,the emulsifier had no significant effect on the morphology of yeast cells,the fermentation cycle,the final number of viable cells,and the quality of the produced wine.[Conclusions]The active dry wine yeast without emulsifier can reduce the formation of grape juice foam and reduce the risk of grape juice spillover.展开更多
基金the Max Planck Centre for Fundamental Heterogeneous Catalysis(FUNCAT)for financial supportThe authors acknowledge funding from the National Natural Science Foundation of China(No.22002131)China Postdoctoral Science Foundation(No.2020M671963)。
文摘CO_(2)electrolysis into formate is a promising technology with the potential to simultaneously alleviate energy shortages and global warming.However,the limited stability of the catalysts during long-term electrolysis hinders their widespread implementation.Herein,we show that a core-shell bimetallic BiAg catalyst with a multifaceted Janus structure at its core can achieve a stability of up to 300 h with a formate faradaic efficiency(FE_(formate))over 90%at−0.75 V vs.RHE(reversible hydrogen electrode)in an H-type cell.Our investigations reveal the important role of the Janus structure on the transfer of electrons,favoring their delocalization across the catalyst and enhancing their mobility.We propose that the compressive strain inclined to grain boundaries within this structure would lower the energy barrier for electrons transfer and promotes the cooperation between Ag and Bi.Indeed,Ag initiates the activation of CO_(2)through a series of cascade reactions and is subsequently hydrogenated on Bi.Additionally,our study suggests that Ag plays a crucial role in stabilizing the catalyst structure after long-term electrolysis.This work highlights a new strategy for tandem CO_(2)electrolysis,providing novel insights for the design of formate formation catalysts.
文摘[Objectives]To explore the influence of emulsifier on the fermentation performance of wine active dry yeast.[Methods]Angel active dry yeast RV002 was selected as the test strain,and the simulated grape juice was used as the fermentation medium to investigate the fermentation rate,the yeast cell number and morphology,and the physicochemical indexes of the produced wine.[Results]It was found that the viable cell rate of the active dry yeast without the emulsifier was significantly reduced,and the fermentation rate was significantly slowed down.However,the emulsifier had no significant effect on the morphology of yeast cells,the fermentation cycle,the final number of viable cells,and the quality of the produced wine.[Conclusions]The active dry wine yeast without emulsifier can reduce the formation of grape juice foam and reduce the risk of grape juice spillover.
