Developing efficient energy storage for sodium-ion batteries(SIBs)by creating high-performance heterojunctions and understanding their interfacial interaction at the atomic/molecular level holds promise but is also ch...Developing efficient energy storage for sodium-ion batteries(SIBs)by creating high-performance heterojunctions and understanding their interfacial interaction at the atomic/molecular level holds promise but is also challenging.Besides,sluggish reaction kinetics at low temperatures restrict the operation of SIBs in cold climates.Herein,cross-linking nanoarchitectonics of WS_(2)/Ti_(3)C_(2)T_(x) heterojunction,featuring built-in electric field(BIEF),have been developed,employing as a model to reveal the positive effect of heterojunction design and BIEF for modifying the reaction kinetics and electrochemical activity.Particularly,the theoretical analysis manifests the discrepancy in work functions leads to the electronic flow from the electron-rich Ti_(3)C_(2)T_(x) to layered WS_(2),spontaneously forming the BIEF and“ion reservoir”at the heterogeneous interface.Besides,the generation of cross-linking pathways further promotes the transportation of electrons/ions,which guarantees rapid diffusion kinetics and excellent structure coupling.Consequently,superior sodium storage performance is obtained for the WS_(2)/Ti_(3)C_(2)T_(x) heterojunction,with only 0.2%decay per cycle at 5.0 A g^(-1)(25℃)up to 1000 cycles and a high capacity of 293.5 mA h g^(-1)(0.1A g^(-1)after 100 cycles)even at-20℃.Importantly,the spontaneously formed BIEF,accompanied by“ion reservoir”,in heterojunction provides deep understandings of the correlation between structure fabricated and performance obtained.展开更多
The physicochemical, cooking, and sensory characteristics of stored rice were measured in order to investigate the quality changes in it after low-temperature storage. The quality of the stored rice was compared to th...The physicochemical, cooking, and sensory characteristics of stored rice were measured in order to investigate the quality changes in it after low-temperature storage. The quality of the stored rice was compared to that of the rice stored at ambient temperature(20℃, 30%–70% RH) at a 25 d interval during 200 d of storage. The rice was stored in a temperature controller at 4℃ for 3 months and later under a simulated condition similar to that of the main rice consumption areas in China(35℃, 80% RH and 30℃, 70% RH). The results showed that the fatty acid value, b value, and moisture content of rice stored at 35℃, 80% RH and 30℃, 70% RH had increased significantly, whereas its L value had decreased as compared to the rice stored at ambient temperature. Higher temperature storage caused a greater water uptake, whereas the dry mass in the residual cooking water notably reduced under the storage at 35℃ as compared to that at 20℃. Hardness increased and adhesiveness reduced under the storage at 35℃ as compared to that at 20℃. The shelf life of the stored rice which was shifted from a low temperature to three storage conditions used in this study was 75 d, 100 d and 150 d, respectively, in the main rice consumption areas of China.展开更多
基金supported by the faculty startup funds from the Yangzhou Universitythe Natural Science Foundation of Jiangsu Province(BK20210821)+1 种基金the National Natural Science Foundation of China(22102141)the Lvyangjinfeng Talent Program of Yangzhou。
文摘Developing efficient energy storage for sodium-ion batteries(SIBs)by creating high-performance heterojunctions and understanding their interfacial interaction at the atomic/molecular level holds promise but is also challenging.Besides,sluggish reaction kinetics at low temperatures restrict the operation of SIBs in cold climates.Herein,cross-linking nanoarchitectonics of WS_(2)/Ti_(3)C_(2)T_(x) heterojunction,featuring built-in electric field(BIEF),have been developed,employing as a model to reveal the positive effect of heterojunction design and BIEF for modifying the reaction kinetics and electrochemical activity.Particularly,the theoretical analysis manifests the discrepancy in work functions leads to the electronic flow from the electron-rich Ti_(3)C_(2)T_(x) to layered WS_(2),spontaneously forming the BIEF and“ion reservoir”at the heterogeneous interface.Besides,the generation of cross-linking pathways further promotes the transportation of electrons/ions,which guarantees rapid diffusion kinetics and excellent structure coupling.Consequently,superior sodium storage performance is obtained for the WS_(2)/Ti_(3)C_(2)T_(x) heterojunction,with only 0.2%decay per cycle at 5.0 A g^(-1)(25℃)up to 1000 cycles and a high capacity of 293.5 mA h g^(-1)(0.1A g^(-1)after 100 cycles)even at-20℃.Importantly,the spontaneously formed BIEF,accompanied by“ion reservoir”,in heterojunction provides deep understandings of the correlation between structure fabricated and performance obtained.
文摘The physicochemical, cooking, and sensory characteristics of stored rice were measured in order to investigate the quality changes in it after low-temperature storage. The quality of the stored rice was compared to that of the rice stored at ambient temperature(20℃, 30%–70% RH) at a 25 d interval during 200 d of storage. The rice was stored in a temperature controller at 4℃ for 3 months and later under a simulated condition similar to that of the main rice consumption areas in China(35℃, 80% RH and 30℃, 70% RH). The results showed that the fatty acid value, b value, and moisture content of rice stored at 35℃, 80% RH and 30℃, 70% RH had increased significantly, whereas its L value had decreased as compared to the rice stored at ambient temperature. Higher temperature storage caused a greater water uptake, whereas the dry mass in the residual cooking water notably reduced under the storage at 35℃ as compared to that at 20℃. Hardness increased and adhesiveness reduced under the storage at 35℃ as compared to that at 20℃. The shelf life of the stored rice which was shifted from a low temperature to three storage conditions used in this study was 75 d, 100 d and 150 d, respectively, in the main rice consumption areas of China.
