Hg(0) Capture over CoMoS/γ-Al2O3 with MoS2 Nanosheets at Low Temperatures.

CoMoS/γ-Al2O3 sorbent was prepared via incipient wetness impregnation (IWI) and sulfur-chemical vapor reaction (S-CVR) methods and tested in terms of its potential for Hg(0) capture. It was observed that the CoMoO/γ-Al2O3 showed a Hg(0) capture efficiency around 75% at a temperature between 175 and 325 °C while CoMoS/γ-Al2O3 achieved almost 100% Hg(0) removal efficiency at 50 °C. The high removal efficiency for CoMoS/γ-Al2O3 remained unchanged for 2000 min in the test. Its theoretical capacity for Hg(0) capture was found to be 18.95 mg/g based on the Elovich model. The ability of this material for Hg(0) capture is atributed to the MoS2 nanosheets coated on surface of the maro- and meso-pores of γ-Al2O3. These MoS2 are two-dimensional transition-metal dichalcogenide (2D TMDC) assembled with unsulfided cobalt atoms at the edges. It is believed that these MoS2 nanosheets provided dense active sites for Hg(0) capture. The removal of Hg(0) at low temperatures was achieved via the combination of Hg(0) with the chalcogen (S) atoms on the entire basal plane of the MoS2 nanosheets with coordinative unsaturated sites (CUS) to form a stable compound, HgS.

Understanding the electromagnetic interaction of metal organic framework reactants in aqueous solution at microwave frequencies.

Preparation of metal organic frameworks (MOFs) via microwave heating is becoming increasingly popular due to reduced reaction times and enhanced control of MOF particle size. However, there is little understanding about the detailed interaction of the electric field portion of the wave with reactants during the synthesis of MOFs. In order to overcome this lack of fundamental understanding, information about the dielectric properties of the reactants is required. In this work the dielectric constants (ε') and loss factors (ε'') of benzene-1,4-dicarboxylic acid (H2BDC; also known as terephthalic acid) and a number of M(III) (M = metal) salts dissolved in deionized water were measured as a function of frequency, temperature and concentration and with varying anions and cations. Dielectric data confirm the aqueous M(III) salts to be strong microwave absorbers, particularly at 915 MHz. M(III) salts with mono-anionic ligands (for example chlorides and nitrates) exhibit higher losses than di-anionic salts (sulfates) demonstrating that the former are heated more effectively in an applied microwave field. Of the M(III) salts containing either singly- or doubly-charged anions, those containing Fe(III) have the highest loss indicating that they will heat more efficiently than other M(III) salts such as Cr(III) and Al(III). Interestingly, H2BDC exhibits little interaction with the electric field at microwave frequencies.

Characterisation of potato crisp effective porosity using micro-CT.

BACKGROUND: The effective porosity is an important quantitative parameter for food products that has a significant effect on taste and quality. It is challenging to quantify the apparent porosity of fried potato crisps as they have a thin irregularly shaped cross section containing oil and water. This study uses a novel micro-CT technique to determine the solid volume fraction and hence the effective porosity of three types of potato crisps: standard continuously fried crisps, microwaved crisps, and continuously fried 'kettle' crisps. RESULTS: It was found that continuously fried kettle crisps had the lowest effective porosity at 0.54, providing the desired crunchy taste and lower oil contents. Crisps produced using a microwave process designed to mimic the dehydration process of standard continuous fried crisps had an effective porosity of 0.65, which was very similar to the effective porosity of 0.63 for standard continuously fried crisps. The results were supported by the findings of a forced preference consumer test. CONCLUSION: The effective porosity affects the product taste and is therefore a critical parameter. This study shows that micro-CT analysis can be used to characterise the change in effective porosity of a thin irregularly shaped food product, caused by a change of cooking procedure. © 2016 Society of Chemical Industry.

Molecular Differentiated Initiator Reactivity in the Synthesis of Poly(caprolactone)-Based Hydrophobic Homopolymer and Amphiphilic Core Corona Star Polymers.

Macromolecules that possess three-dimensional, branched molecular structures are of great interest because they exhibit significantly differentiated application performance compared to conventional linear (straight chain) polymers. This paper reports the synthesis of 3- and 4-arm star branched polymers via ring opening polymerisation (ROP) utilising multi-functional hydroxyl initiators and Sn(Oct)2 as precatalyst. The structures produced include mono-functional hydrophobic and multi-functional amphiphilic core corona stars. The characteristics of the synthetic process were shown to be principally dependent upon the physical/dielectric properties of the initiators used. ROP's using initiators that were more available to become directly involved with the Sn(Oct)2 in the "in-situ" formation of the true catalytic species were observed to require shorter reaction times. Use of microwave heating (MWH) in homopolymer star synthesis reduced reaction times compared to conventional heating (CH) equivalents, this was attributed to an increased rate of "in-situ" catalyst formation. However, in amphiphilic core corona star formation, the MWH polymerisations exhibited slower propagation rates than CH equivalents. This was attributed to macro-structuring within the reaction medium, which reduced the potential for reaction. It was concluded that CH experiments were less affected by this macro-structuring because it was disrupted by the thermal currents/gradients caused by the conductive/convective heating mechanisms. These gradients are much reduced/absent with MWH because it selectively heats specific species simultaneously throughout the entire volume of the reaction medium. These partitioning problems were overcome by introducing additional quantities of the species that had been determined to selectively heat.