High thermal conductive poly(vinylidene fluoride)-based composites with well-dispersed carbon nanotubes/graphene three-dimensional network structure via reduced interfacial thermal resistance

2019 ◽  
Vol 181 ◽  
pp. 107713 ◽  
Author(s):  
Hong Guo ◽  
Jun Liu ◽  
Qin Wang ◽  
Meiling Liu ◽  
Chunyu Du ◽  
...  
Keyword(s):  
Carbon Nanotubes ◽  
Thermal Resistance ◽  
Network Structure ◽  
Vinylidene Fluoride ◽  
Three Dimensional ◽  
Interfacial Thermal Resistance ◽  
Dimensional Network ◽  
Poly Vinylidene Fluoride

Effect of Carbon Nanotubes on the Shape Memory Performance of Poly(vinylidene fluoride)/Acrylic Blends

2013 ◽  
Vol 30 (2) ◽  
pp. 134
Author(s):  
Hui FU ◽  
Jishan QIU ◽  
Ning CHONG ◽  
Yaqing WANG ◽  
Yuanyuan TIAN ◽  
...  
Keyword(s):  
Carbon Nanotubes ◽  
Shape Memory ◽  
Vinylidene Fluoride ◽  
Memory Performance ◽  
Poly Vinylidene Fluoride

scholarly journals Enhanced bacterial disinfection by CuI–BiOI/rGO hydrogel under visible light irradiation

RSC Advances ◽  
2021 ◽  
Vol 11 (33) ◽  
pp. 20446-20456
Author(s):  
Xi Ma ◽  
Ziwei Wang ◽  
Haoguo Yang ◽  
Yiqiu Zhang ◽  
Zizhong Zhang ◽  
...  
Keyword(s):  
Electron Transport ◽  
Visible Light ◽  
Network Structure ◽  
Visible Light Irradiation ◽  
Three Dimensional ◽  
Light Irradiation ◽  
Transport Capacity ◽  
Highly Efficient ◽  
Dimensional Network ◽  
Bacterial Disinfection

Compared with traditional layered graphene, graphene hydrogels have been used to construct highly efficient visible light-excited photocatalysts due to their particular three-dimensional network structure and efficient electron transport capacity.

scholarly journals Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4752
Author(s):  
Xiaoqing Qu ◽  
Yuliya Nazarenko ◽  
Wei Yang ◽  
Yuanyang Nie ◽  
Yongsheng Zhang ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Network Structure ◽  
Theoretical Basis ◽  
Fermentation Process ◽  
Three Dimensional ◽  
Rheological Characteristics ◽  
Fermentation Time ◽  
Spherical Aggregate ◽  
Dimensional Network ◽  
Solid Liquid

The oat β-glucan (OG) was added into set-type yogurt as a functional ingredient, in order to evaluate effects on the rheological characteristics and microstructure of set-type yogurt. When the OG concentration increased from 0 to 0.3%, the WHC gradually increased. At 0.3% OG, the set-type yogurt had the highest WHC of 94.67%. Additionally, the WHC continuously decreased, reaching the lowest WHC (about 80%) at 0.5% OG. When 0.3% OG was added, the highest score of sensory evaluation was about 85. The rheological result showed that the fermentation process went through the changes as follows: solid → liquid → solid → liquid. The addition of 0.3% OG decreased the fermentation time of set-type yogurt by about 16 min, making yogurt more inclined to be liquid. The acidity of set-type yogurt with OG was slightly higher. The result of microstructure showed that the addition of OG destroyed the three-dimensional network structure of yogurt, and some spherical aggregate particles could be clearly observed at 0.3% OG. Overall, this study provided a theoretical basis for the application of OG in set-type yogurt.

Chemical Stress Relaxation of NR Networks Prepared in the Swollen State

1986 ◽  
Vol 59 (4) ◽  
pp. 541-550 ◽  
Author(s):  
Kyung-Do Suh ◽  
Hidetoshi Oikawa ◽  
Kenkichi Murakami
Keyword(s):  
Stress Relaxation ◽  
Network Structure ◽  
Three Dimensional ◽  
Polymer Chains ◽  
Chemical Stress ◽  
Network Chain ◽  
Crosslinking Process ◽  
Dimensional Network ◽  
Chemical Relaxation ◽  
The Difference

Abstract From the experimental results of the present investigation, it is apparent that two kinds of networks which have a different three-dimensional network structure give quite different behavior of chemical stress relaxation, even if both networks have the same network chain density. The difference in three-dimensional network structure for the two kinds of rubber arises from the degree of entanglement, which changes with the concentration of the polymer chains prior to the crosslinking process. The direct cause of chemical relaxation is due to the scission of network chains by degradation, whereas the total relaxation is caused by the change of geometrical conformation of network chains. This then casts doubt on the basic concept of chemorheology which is represented by Equation 2.

4-Bromo-N-(3,4-methylenedioxybenzyl)aniline

2007 ◽  
Vol 63 (11) ◽  
pp. o4404-o4404 ◽  
Author(s):  
Shu-Ping Yang ◽  
Li-Jun Han ◽  
Da-Qi Wang ◽  
Hai-Tao Xia
Keyword(s):  
Hydrogen Bond ◽  
Hydrogen Bonds ◽  
Network Structure ◽  
Title Compound ◽  
Three Dimensional ◽  
Compound C ◽  
Dimensional Network

In the title compound, C14H12BrNO2, the molecules are linked by one C—H...Br hydrogen bond, so forming a C(13) chain running parallel to the [010] direction, and these chains are linked by further C—H...π and C—H...Br hydrogen bonds, resulting in a three-dimensional network structure.

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