Results 31 to 40 of about 27,315 (284)
From Food to Power: Hydrogel Thermoelectrics for Ingestible Electronics
We introduce a fully edible thermoelectric–electrochromic platform that harvests heat from food and converts it into a visible color change. N‐type and p‐type hydrogel thermoelectric generators connected in series power anthocyanin‐based electrochromic displays, demonstrating the feasibility of safe, biodegradable, ingestible systems for on‐food ...
Antonia Georgopoulou +3 more
wiley +1 more source
Alumina growth narrows surface pores and seals non‐selective defects, enhancing selectivity while preserving the nanoporous graphene architecture. Additionally, the deposition enables gradient‐controlled structural modification, with intergrown alumina acting as a physical cross‐linker that stabilizes the laminar structure.
Junhyeok Kang +8 more
wiley +1 more source
Study on Non-caking Ammonium Nittle with the Additive of Arvaten Serpentinite [PDF]
During the preparation of samples containing non-caking AN combined with serpentinite (SP), the mass ratio of AN to SP ranged from 100 : 0.5 to 100 : 2.5. The prilling method was employed to granulate the melt of serpentinite-nitrate.
Buriyev Sayfutdin +6 more
doaj +1 more source
Development and evaluation of an improved maize silo to advance food security in Uganda
Maize is a major agricultural resource for smallholder farmers in East Africa, providing both food and income. However, poor post-harvest management leads to about 20% and 30% loss of maize grains, thereby aggravating hunger and poverty.
Joash Bwambale +2 more
doaj +1 more source
Blue-coke production technology and the current state-of-the-art in China
Blue-coke is a kind of char obtained by the low temperature pyrolysis of non-caking or weakly-caking coal with high volatile matter. It is generally granular with high reactivity, high electrical resistivity and high in fixed carbon but low in ash ...
Yanchun Feng, Shaoping Xu
doaj +1 more source
Influence of the salt addition on the couscous quality.
Introduction. Couscous is a product made from durum wheat semolina and water. No other ingredient is added except salt. The effect of salt on the couscous quality is poorly understood, and has never been studied. Objective. The effect of adding salt was
Samia LEFKIR +4 more
doaj +1 more source
Strategies for Enhancing Thermal Conductivity of PDMS in Electronic Applications
This review explores effective strategies for enhancing heat dissipation in Polydimethylsiloxane (PDMS)‐based composites, focusing on particle optimization, 3D network design, and multifunctional integration. It offers key insights into cutting‐edge methods and simulations that are advancing thermal management in modern electronic devices.
Xiang Yan, Marisol Martin‐Gonzalez
wiley +1 more source
Numerical modelling of powder caking at REV scale by using DEM
This work deals with numerical simulation of powder caking process caused by capillary condensation phenomenon. Caking consists in unwanted agglomeration of powder particles. This process is often irreversible and not easy to predict.
Guessasma Mohamed +3 more
doaj +1 more source
Scientific Opinion on the safety and efficacy of bentonite as a technological feed additive for all species [PDF]
<p>Bentonites are colloidal clays composed largely of montmorillonite. They are currently authorised for use as feed additives (binders, anti-caking agents and coagulants) to a maximum of 20 g/kg feedingstuffs.
EFSA Panel on Additives and Products or Substances used in Animal Feed
doaj +1 more source
Photothermomechanically Efficient, Low‐Cost, High‐Cycle‐Life, Hybrid MXene‐Polymer Actuators
The addition of MXenes to elastomer‐plastic‐paper films enables the creation of easily prepared actuators that are scalable for small robotic applications. Known as MXene‐polymer Trilayer Actuators (MPTAs), they bend from UV light. Their usefulness is demonstrated through kirigami‐inspired flower‐shaped art design, parallel manipulator for waveguiding,
Ken Iiyoshi +6 more
wiley +1 more source

