A study of electrocatalytic ethanol oxidation of nanoporous PtSi alloy

In recent years, nanoporous alloys have presented the advantages of a large specific surface area, low density, and simple operation, and they have been widely used in the fields of catalysis, magnetism, and medicine. Nanoporous Pt-Si alloy was prepared by melt-spun and chemical dealloying, and was characterized by X-ray diffraction, X-ray photoelectron spectroscopy, scanning electron microscope, and transmission electron microscopy. Pt-Si alloys possess a three-dimensional bicontinuous structure and an average size of 5 nanometers. Compared with commercial Pt/C catalysts, nanoporous Pt-Si alloys exhibit excellent electrocatalytic activity and stability in ethanol-catalyzed oxidation reactions. It is taken into consideration to be a promising catalyst in direct ethanol fuel cells.

Reversible switching in bicontinuous structure for phase change random access memory application

A 3D nano-bicontinuous structure consisting of a reversible Sb2Te3 phase and amorphous Si phase is visualized. The amorphous Si frame is stable and the Sb2Te3 nano areas switch between the a- and f-structure.

Testing Low-Melting-Point Alloy Plug in Model Brine-Filled Wells

Summary Low-melting-point bismuth- (Bi-) based alloys have recently been proposed for plug-and-abandonment (P&A). Previous experiments have shown the feasibility of BiSn [58-wt% Bi and 42-wt% tin (Sn)] and BiAg [97.5-wt% Bi and 2.5-wt% silver (Ag)] alloy plugs in moderate temperature wells, both across shales and across the shale/sandstone sequence. These were validated in linear and cylindrical wellbore cavity geometries for various differential setting pressures for alloy over air. Until now, all of the experiments for setting alloy plugs have been conducted with air as the wetting fluid. Given the lack of adhesion between minerals and alloy, our concept for providing bond strength and integrity has hinged on providing a bicontinuous structure through alloy penetration into the pore network. For shales, with a positive setting pressure, anchors on the surface, in lieu of pores, have proven to be adequate. With results obtained under excess alloy pressure, we have quantified the effect of setting pressure on the alloy/shale bond quality. With brine as the wetting fluid, imposing an excess pressure on the alloy has not been demonstrated previously. This paper is the continuation of our previously published papers (Zhang et al. 2020a, 2020b), and our objective here is not only to show the possibility of forming a plug under brine but also to quantify the plug’s quality with and without an excess alloy pressure. We first describe an apparatus that controls alloy and brine pressures independently through a semipermeable piston assembly and demonstrate forming alloy plugs in a brine-filled borehole cavity. Based on pressure decay tests across the plug, we demonstrate that wellbore integrity is possible only with a positive alloy pressure over that of brine.

Investigation of Structural Transformations During the Manufacturing of Expanded Snacks for Reformulation Purposes

In this paper, we investigate the functionality of potato-based ingredients present in indirectly expanded snacks via careful analysis of their transformation during processing. This research is driven by the desire of industry to develop similar snacks for upcoming markets, where the potato-based ingredients are replaced by other starch sources, which are locally available and at a lower cost. For a range of reformulated snacks, the transformations of starchy ingredients are analysed with a wide variety of experimental methods, like DSC, XRD, and XRT. Our analysis shows that ingredients undergo little transformations during extrusion, which is indeed intended to be mild. During frying native tuber starches (potato and tapioca starch) fully gelatinize, while cereal starches show little gelatinization and swelling. Despite the gelatinization of tuber starches, the particulate character of ingredients is retained. Replacement of pregelatinized potato starch with other starches shows little change in structure. The evolution of the structure of the reformulated snacks are analysed with the CDS formalism. We conclude that gel formers and hard fillers present in the analysed formulations had little functionality regarding texture or structure. For texture, it appears to be required that the matrix composes of a bicontinuous structure of soft fillers, namely gelatinized tuber starches and potato dehydrates. Both these ingredients can be replaced by other tuber-starch sources if the aggregation of the two soft fillers can be prevented. Commercial availability of tuber flours can still be an issue.

Interactive Evolution of a Bicontinuous Structure

The authors describe an installation that was shown at the exhibition The Best of All Possible Worlds at Technische Sammlungen Dresden in 2016. The installation provided an interactive experience of the evolution of a complex bicontinuous structure of two immiscible fluids. The evolution is driven by the surface tension of the interface of the two fluids, which results in a continuous reduction of the interface area. The process is mathematically described by a partial differential equation, which is numerically solved. In each time step, the structure, visualized by the fluid-fluid interface, is rendered and shown on an elastic display. According to the deformation of the display, the corresponding time frame is projected. By pushing against the elastic display, one therefore can interact with the structure and evolve it in time in a playful and intuitive manner.