Preparation of Manganese Oxide Nanoparticles with Enhanced Capacitive Properties Utilizing Gel Formation Method.

Development of efficient and environmentally benign materials is important to satisfy the increasing demand for energy storage materials. Nanostructured transition-metal oxides are attractive because of their variety in morphology, high conductivity, and high theoretical capacitance. In this work, the nanostructured MnO2 was successfully fabricated using a gel formation process followed by calcination at 400 °C (MNO4) and 700 °C (MNO7) in the presence of air. The suitability of the prepared materials for electrochemical capacitor application was investigated using graphite as an electrode substrate. The chemical, elemental, structural, morphological, and thermal characterizations of the materials were performed with relevant techniques. The structural and morphological analyses revealed to be a body-centered tetragonal crystal lattice with a nano-tablet-like porous surface. The capacitive performances of the MNO4- and MNO7-modified graphite electrodes were examined with cyclic voltammetry and chronopotentiometry in a 0.5 M Na2SO4 aqueous solution. The synthesized MNO7 demonstrated a higher specific capacitance (627.9 F g-1), energy density (31.4 Wh kg-1), and power density (803.5 W kg-1) value as compared to that of MNO4. After 400 cycles, the material MNO7 preserves 100% of capacitance as its initial capacitance. The highly conductive network of nanotablet structure and porous morphologies of MNO7 are most likely responsible for its high capacitive behavior. Such material characteristics deserve a good candidate for electrode material in energy storage applications.

Nutritional and in vitro antioxidant activity analyses of formulated soymilk dessert.

Soymilk (SM) is nutritionally nearly equal to milk from cows and is free of cholesterol, gluten, and lactose. This study's objective was to formulate a cholesterol-free soymilk dessert (SOD) and compare it's to commercial desserts (CODs). Results indicated that the CODs contain substantial amounts of cholesterol while SOD does not. Soymilk dessert has more protein, and vitamin E than CODs, but less fat and calcium. In addition, the result also highlighted that SOD has higher number of amino acids compared to CODs. The total antioxidant, flavonoids and phenolics content of SOD were significantly higher than CODs. Furthermore, the in vitro antioxidant activity of SOD and CODs by DPPH and ABTS methods revealed that the IC50 of SODs significantly (p < 0.001) lower than CODs, and lower IC50 indicated the higher free radical scavenging power of SODs than CODs. These findings indicated that this non-dairy SOD may provide beneficial protein, as well as minerals, and antioxidants to support the body's various physiological functions.