MnO2 nanoflowers grown on a polypropylene separator for use as both a barrier and an accelerator of polysulfides for high-performance Li-S batteries.

The separator modification has been considered to be the most effective approach to obtain high-stability lithium-sulfur batteries (LSBs). Therefore, a separator with an ultralight modification layer plays an indispensable role to obtain LSBs with high specific capacity and high energy density. Herein, we report a novel modified separator with an ultrathin and lightweight MnO2 functional layer (500 nm, 0.1 mg cm-2), which was grown in situ on a Celgard-2400 separator (MnO2@PP) via a facile hydrothermal reaction. The MnO2@PP separator effectively suppressed the shuttle of lithium polysulfides (LiPSs) and improved the redox process. In addition, the strong chemical affinity of MnO2 for LiPSs was also verified by first-principles calculations. Benefiting from these advantages, the cell with the MnO2@PP separator delivered a high rate performance of 759 mA h g-1 at 2.5 C and an initial capacity of 825 mA h g-1 with a retention of 684 mA h g-1 after 400 cycles at 1.25 C. Even with a high sulfur loading of 6 mg cm-2, the obtained cell exhibited a reversible capacity of 747 mA h g-1 after 150 cycles.

Flame evolution in shock-accelerated flow under different reactive gas mixture gradients.

The interaction between a planar shock wave and a spherical flame is studied numerically for an ethylene-oxygen-nitrogen gas mixture. Influences of different initial reactive gas mixture gradients on the shock-flame interaction are investigated by using high-resolution computational simulations. The results show that the different reactive gas mixture gradients can greatly affect the flame evolution in shock accelerated flow. A detonation only emerges in the homogenous reactive gas mixture case, but a distinct shock bifurcation can be found in the inhomogeneous cases where the leftward reflected shock wave propagates in a reverse flow with a high transverse velocity gradient in the inhomogeneous cases. Also, the flame volume and heat release rate increase when the distribution of the reactive gas mixture is uniform or with a positive gradient in this paper, but decrease when the distribution of the reactive gas mixture is with a negative gradient, however, the ratio of unburned to burned regions in the flame zone shows just the opposite trends. Furthermore, the factors affecting the vorticity generation are also analyzed. It is found that the compression term has a relatively stronger influence on the vorticity generation in all the three cases except the period before the reflected shock wave impinges on the distorted flame in the homogeneous case, wherein the baroclinic effect dominates the vorticity generation in the flame zone.

Effect of tea products on the in vitro enzymatic digestibility of starch.

The importance of postprandial hyperglycemia in the treatment of diabetes has been recognized recently. Tea products, such as tea polyphenols (TP), epigallocatechin gallate (EGCG), matcha, and instant tea, were chosen as constituents of tea-flour food, aimed at regulating the release of glucose from starchy foods in the postprandial period. Six starches were chosen for internal composition analysis and hydrolysis studies in vitro. Corn starch, wheat starch, and lily root flour appeared to have higher resistant starch content, slower digestion profiles, and lower kinetic constants, implying sustained release of glucose in the gastrointestinal tract. The effect of tea products on starch digestion was determined in order to get a desired formulation of dietary product for patients with hyperglycemia. Compared with macha and instant tea, TP and EGCG exerted greater inhibition of amylase and amyloglucosidase, especially for corn starch with 0.5% TP or 0.5% EGCG.

Inhibition of wheat starch retrogradation by tea derivatives.

The effect of four industrial tea derivatives (tea polyphenols [TPS], tea water-soluble extracts [TSE], tea polysaccharides [TSS], and green tea powder [GTP]), on the retrogradation of wheat starch was investigated using texture profile analysis (TPA), differential scanning calorimetry (DSC), rapid viscosity analysis (RVA), and the α-amylase-iodine method. The addition of the four tea derivatives resulted in decreased hardness and increased cohesiveness of the starch gel as shown by the TPA test. The DSC data demonstrated an increase in the enthalpy change of starch gelatinization and a decrease in the enthalpy change of starch recrystallite dissociation. The RVA results indicated that the peak viscosity, representing the intermolecular forces of wheat starch, was reduced after addition of TPS, TSE, and TSS, respectively, but was increased by GTP. Furthermore, the half crystallization time in the Avrami equation almost doubled after the separate addition of the tea derivatives.

Determination of theanine and gamma-aminobutyric acid in tea by high performance- liquid chromatography with precolumn derivatization.

A method of precolumn derivatization-high performance liquid chromatography (HPLC) for the determination of theanine and gamma-aminobutyric acid (GABA) in tea was established. o-Phthalaldehyde (OPA) and N-acetyl-L-cysteine (NAC) were chosen as the derivatization reagents. The effects of teapolyphenol (Tp), proline (Pro) and Vitamin C (Vc) on derivatization yields were investigated. The results indicated that Vc not only stabilized the stock solution of OPA, but also enhanced the yield of GABA derivative. However, the yield of theanine derivative was less affected. The HPLC separation system was also optimized. The resolution of the derivatives was improved by adjusting the pH value and phosphate-citric buffer concentration of the mobile phase. The limits of detection (LODs) for GABA and theanine were 3.01 x 10(-5) mmol/L and 7.98 x 10(-5) mmol/L, and the limits of quantification (LOQs) were 9.99 x 10(-5) mmol/L and 2.658 x 10(-4) mmol/L, respectively. The linear ranges of GABA and theanine were 0.01 - 0.4 mmol/L with the correlation coefficient of 0.996 and 0.05 - 0.8 mmol/L with the correlation coefficient of 0.995, respectively. The main recoveries for GABA and theanine in green tea, Oolong tea, and black tea, ranged from 99.29% to 119.60% and from 62.88% to 141.06% respectively. The method with simple procedure and efficient separation was proved to be suitable for the determination of GABA and theanine in tea.