Recent Progress and Perspective: Na Ion Batteries Used at Low Temperatures.

With the rapid development of electric power, lithium materials, as a rare metal material, will be used up in 50 years. Sodium, in the same main group as lithium in the periodic table, is abundant in earth's surface. However, in the study of sodium-ion batteries, there are still problems with their low-temperature performance. Its influencing factors mainly include three parts: cathode material, anode material, and electrolyte. In the cathode, there are Prussian blue and Prussian blue analogues, layered oxides, and polyanionic-type cathodes in four parts, as this paper discusses. However, in the anode, there is hard carbon, amorphous selenium, metal selenides, and the NaTi2(PO4)3 anode. Then, we divide the electrolyte into four parts: organic electrolytes; ionic liquid electrolytes; aqueous electrolytes; and solid-state electrolytes. Here, we aim to find electrode materials with a high specific capacity of charge and discharge at lower temperatures. Meanwhile, high-electrical-potential cathode materials and low-potential anode materials are also found. Furthermore, their stability in air and performance degradation in full cells and half-cells are analyzed. As for the electrolyte, despite the aspects mentioned above, its electrical conductivity in low temperatures is also reported.

Dietary patterns derived by factor analysis are associated with cognitive function among a middle-aged and elder Chinese population.

The aim of this study was to assess the association of empirically derived dietary patterns with cognitive function among a middle-aged and elder Chinese population. This study comprised 1676 Chinese adults ≥45 years of age, who participated in a Health Survey and completed semi-quantitative food frequency questionnaire (FFQ) and cognitive screening test in the city of Linyi.We performed factor analysis using the principal component analysis method to identify the major dietary patterns. Binary logistic regression models were used to estimate odds ratio(OR) and 95% confidence interval(CI) for cognitive impairment according to quartiles of each dietary pattern score. Three dietary patterns were identified, namely traditional Chinese, Western-style and grains-fruits-vegetable patterns. A total of 362 participants (101 men and 261 women) were classified as cognitive impaired. After controlling for potential confounders, participants in the highest quartile of the Western-style pattern had a greater OR for incident cognitive impairment, compared to participants in the lowest quartile. Compared with the lowest quartile of grains-fruits-vegetable pattern, the highest quartile had a lower OR for incident cognitive impairment. Conclusions: Our findings demonstrate that the Western-style pattern is associated with an elevated risk and the grains-fruits-vegetables pattern is associated with a decreased risk of cognitive impairment.