This study investigates the effect of Ce content on the hydrogen storage properties of Ti_(0.98)Zr_(0.02)Mn_(1.5)Cr_(0.05)V_(0.43)Fe_(0.09)Ce_(x)(x=0,0.02,0.04,and 0.06,at%)alloys.Microstructural analysis of these all...This study investigates the effect of Ce content on the hydrogen storage properties of Ti_(0.98)Zr_(0.02)Mn_(1.5)Cr_(0.05)V_(0.43)Fe_(0.09)Ce_(x)(x=0,0.02,0.04,and 0.06,at%)alloys.Microstructural analysis of these alloys revealed dendritic microstructures without the segregation of chemical elements,with the C14 Laves phase identified as the dominant phase.After two activation cycles at 4 MPa and 293 K,the alloys exhibited excellent hydrogen absorption properties.The addition of Ce significantly improved the kinetics of the alloys.At x=0.02,the hydrogen absorption capacity reached 90%of its maximum within 137 s at 293 K.Pressure-composition-temperature curves indicated that hydrogen absorption capacity initially increased first and then decreased with increasing Ce content,reaching a maximum value of 1.85wt%at x=0.04.Thermodynamic results demonstrated that the enthalpy and entropy of hydrogen absorption followed a similar trend,which was consistent with the variation in hydrogen storage capacity.Thus,the improvement in hydrogen absorption capacity due to the addition of Ce is attributed to the increase in enthalpy.The increase of the lattice constant in the C14 Laves phase and the deoxidization effect of Ce are expected to be beneficial for the improvement of hydrogen absorption kinetics.展开更多
Due to the increasing risk of obesity and cardiovascular diseases caused by high-fat diets,low-fat foods have become a priority demand for consumers’health.However,the smoothness perception and scientific assessment ...Due to the increasing risk of obesity and cardiovascular diseases caused by high-fat diets,low-fat foods have become a priority demand for consumers’health.However,the smoothness perception and scientific assessment methods of the existing low-fat foods should be improved.In this study,three food emulsions were prepared,and their lubrication characteristics,sensory evaluation of smoothness,and electroencephalogram(EEG)signals were assessed to preliminarily investigate the effects of food emulsion components on their above characteristics.The results showed that fat substitute(FSU)and fat could significantly reduce coefficient of friction(CoF)of the food emulsions,with average CoF reduced by 28%and 63%compared to the original food emulsions.In addition,fat-enriched food emulsions continued to exhibit excellent lubrication characteristics after adding artificial saliva,with an average CoF reduced by 31.1%compared to that of the food emulsions without artificial saliva.Both FSU and fat improved the smoothness of food emulsions,and the lubricating properties of fat were more pronounced,with fat-enriched food emulsion which could provide a substantial improvement in smoothness compared to the fat-free food emulsion.Comparison of subjects’EEG signals revealed that food emulsion with lower CoF and higher smoothness triggered higher P3 amplitudes and longer latencies.These findings provide better insights into the scientific evaluation of food texture and the development of low-fat foods.展开更多
基金financially supported by the National Key Research and Development Program of China (Nos.2023YFB3710401 and 2023YFB3710403)the State KeyLaboratory for Advanced Metals and Materials.
文摘This study investigates the effect of Ce content on the hydrogen storage properties of Ti_(0.98)Zr_(0.02)Mn_(1.5)Cr_(0.05)V_(0.43)Fe_(0.09)Ce_(x)(x=0,0.02,0.04,and 0.06,at%)alloys.Microstructural analysis of these alloys revealed dendritic microstructures without the segregation of chemical elements,with the C14 Laves phase identified as the dominant phase.After two activation cycles at 4 MPa and 293 K,the alloys exhibited excellent hydrogen absorption properties.The addition of Ce significantly improved the kinetics of the alloys.At x=0.02,the hydrogen absorption capacity reached 90%of its maximum within 137 s at 293 K.Pressure-composition-temperature curves indicated that hydrogen absorption capacity initially increased first and then decreased with increasing Ce content,reaching a maximum value of 1.85wt%at x=0.04.Thermodynamic results demonstrated that the enthalpy and entropy of hydrogen absorption followed a similar trend,which was consistent with the variation in hydrogen storage capacity.Thus,the improvement in hydrogen absorption capacity due to the addition of Ce is attributed to the increase in enthalpy.The increase of the lattice constant in the C14 Laves phase and the deoxidization effect of Ce are expected to be beneficial for the improvement of hydrogen absorption kinetics.
基金financial support from the National Natural Science Foundation of China(51775244,52375184)Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology(Jiangnan University)(FMZ202204).
文摘Due to the increasing risk of obesity and cardiovascular diseases caused by high-fat diets,low-fat foods have become a priority demand for consumers’health.However,the smoothness perception and scientific assessment methods of the existing low-fat foods should be improved.In this study,three food emulsions were prepared,and their lubrication characteristics,sensory evaluation of smoothness,and electroencephalogram(EEG)signals were assessed to preliminarily investigate the effects of food emulsion components on their above characteristics.The results showed that fat substitute(FSU)and fat could significantly reduce coefficient of friction(CoF)of the food emulsions,with average CoF reduced by 28%and 63%compared to the original food emulsions.In addition,fat-enriched food emulsions continued to exhibit excellent lubrication characteristics after adding artificial saliva,with an average CoF reduced by 31.1%compared to that of the food emulsions without artificial saliva.Both FSU and fat improved the smoothness of food emulsions,and the lubricating properties of fat were more pronounced,with fat-enriched food emulsion which could provide a substantial improvement in smoothness compared to the fat-free food emulsion.Comparison of subjects’EEG signals revealed that food emulsion with lower CoF and higher smoothness triggered higher P3 amplitudes and longer latencies.These findings provide better insights into the scientific evaluation of food texture and the development of low-fat foods.
