Industrially Compatible Fabrication Process of Perovskite-Based Mini-Modules Coupling Sequential Slot-Die Coating and Chemical Bath Deposition.

To upscale the emerging perovskite photovoltaic technology to larger-size modules, industrially relevant deposition techniques need to be developed. In this work, the deposition of tin oxide used as an electron extraction layer is established using chemical bath deposition (CBD), a low-cost and solution-based fabrication process. Applying this simple low-temperature deposition method, highly homogeneous SnO2 films are obtained in a reproducible manner. Moreover, the perovskite layer is prepared by sequentially slot-die coating on top of the n-type contact. The symbiosis of these two industrially relevant deposition techniques allows for the growth of high-quality dense perovskite layers with large grains. The uniformity of the perovskite film is further confirmed by scanning electron microscopy (SEM)/scanning transmission electron microscopy (STEM) analysis coupled with energy dispersive X-ray spectroscopy (EDX) and cathodoluminescence measurements allowing us to probe the elemental composition at the nanoscale. Perovskite solar cells fabricated from CBD SnO2 and slot-die-coated perovskite show power conversion efficiencies up to 19.2%. Furthermore, mini-modules with an aperture area of 40 cm2 demonstrate efficiencies of 17% (18.1% on active area).

Effects of daily consumption of one or varied peanut flavors on acceptance and intake.

To realize the health benefits associated with peanut consumption, it is important that they remain acceptable with regular intake. Peanuts are marketed with various flavorings so that consumers will not become fatigued by frequent consumption of any single flavor. This study sought to determine whether liking of peanuts or compliance to a peanut feeding intervention would differ based on receiving an individual flavor or a variety of flavors. Participants (n=151) were directed to consume 42 g peanuts/d for 12 weeks as 14-g servings of 3 different flavors (n=50) or a single flavor (n=25-26/group). The trial was randomized, with a parallel-group design. Neither the peanut flavor consumed nor the presence of variety had an impact on liking of the peanuts or compliance with the study protocol (p>0.05). Men had significantly greater compliance and liking ratings than women (p<0.05), but liking declines did not differ based on sex. Eating attitudes and dietary restraint did not correlate with liking or compliance. Peanuts were generally well-liked in the study, with a mean liking of 69 on a 100-mm visual analogue scale and a decrease of less than 15% over 12 weeks. Overall compliance to the protocol was 96.9%, suggesting participants were able to incorporate peanuts into their diet on a daily basis. These findings suggest a recommendation to regularly consume peanuts would be well-tolerated, facilitating their contribution to a healthy diet. The study was conducted between February 2010 and May 2012 at Purdue University, West Lafayette, IN, USA. This trial was registered at clinicaltrials.gov as NCT01886326.

A randomized trial on the effects of flavorings on the health benefits of daily peanut consumption.

BACKGROUND: Chronic peanut consumption is associated with health benefits. To encourage consumption, peanuts are marketed with various flavorings, but questions have been raised as to whether seasonings offset the benefits of peanuts alone. OBJECTIVE: This study sought to determine whether flavorings on peanuts affect health benefits over 12 wk. DESIGN: In a randomized, parallel-group trial, 151 participants received 42 g peanuts/d as 14-g servings of 3 different flavors (n = 50) or a single flavor (n = 25-26/group). Anthropometric indexes, blood pressure, and heart rate were measured biweekly. Cardiovascular disease risk factors (serum lipids, insulin, glucose, and cortisol) were assessed monthly. RESULTS: No single added flavor differentially altered body weight, body fat, body mass index, heart rate, or blood indexes in the total sample. Participants at greater risk of cardiovascular disease had significantly greater mean (± SE) reductions in diastolic blood pressure (-5.0 ± 1.7 mm Hg compared with -0.7 ± 0.6 mm Hg), cholesterol (-12.1 ± 8.5 mg/dL compared with +5.6 ± 2.0 mg/dL), and triglycerides (-31.7 ± 15.8 mg/dL compared with +2.3 ± 3.0 mg/dL) (n = 27, 24, and 15, respectively; P < 0.01) than did those at lower risk, who did not have significantly different cholesterol or triglyceride concentrations. Consumption of a variety of flavors led to greater weight gain (0.9 ± 0.3 kg) compared with individual flavors alone (0.5 ± 0.2 kg) (P < 0.05), but increases in fat and lean masses were not significant. CONCLUSIONS: Regardless of flavoring, peanut consumption offered significant benefits to participants with elevated serum lipids and blood pressure. Sensory variety led to a small, but significant, increase in body weight in comparison with ingestion of a single flavor but no change in fat mass.