Carbon-dispersed Pt-Rh nanoparticles for ethanol electro-oxidation. Effect of the crystallite size and of temperature

This work presents results of studies of carbon-dispersed Pt-Rh (1:1) nanoparticles as electrocatalysts for the ethanol electro-oxidation. The influences of the crystallite size and the cell temperature on the yields of CO2, acetaldehyde and acetic acid are investigated. Metal nanoparticles were prepared by two different routes: (1) impregnation on carbon powder followed by thermal reduction on hydrogen atmosphere and (2) chemical reduction of the precursor salts. The surface active area and the electrochemical activity of the electrocatalysts were estimated by CO stripping and cyclic voltammetry in the absence and in the presence of ethanol, respectively. Reaction intermediates and products were analyzed by in situ Fourier Transform Infra-Red Spectroscopy (FTIR) and Differential Electrochemical Mass Spectrometry (DEMS). The electrochemical stripping of CO and the electrochemical ethanol oxidation were slightly faster on the Pt-Rh electrocatalysts compared to Pt/C. Also, in situ FTIR spectra and DEMS measurements evidenced that the CO2/acetaldehyde and the CO2/acetic acid ratios are higher for the Pt-Rh/C materials in relation to Pt/C. This was ascribed to the activation of the C-C bond breaking by Rh, this being more prominent for the materials with smaller crystallite sizes. (C) 2008 Elsevier B.V. All rights reserved.

Biosurfactants as Agents to Reduce Adhesion of Pathogenic Bacteria to Polystyrene Surfaces: Effect of Temperature and Hydrophobicity

Polystyrene surfaces were conditioned with surfactin and rhamnolipid biosurfactants and then assessed regarding the attachment of Staphylococcus aureus, Listeria monocytogenes, and Micrococcus lute us. The effect of different temperatures (35, 25, and 4 degrees C) on the anti-adhesive activity was also studied. Microbial adhesion to solvents and contact angle measurements were performed to characterize bacteria and material surfaces. The results showed that surfactin was able to inhibit bacterial adhesion in all the conditions analyzed, giving a 63-66% adhesion reduction in the bacterial strains at 4 degrees C. Rhamnolipid promoted a slight decrease in the attachment of S. aureus. The anti-adhesive activity of surfactin increased with the decrease in temperature, showing that this is an important parameter to be considered in surface conditioning tests. Surfactin showed good potential as an anti-adhesive compound that can be explored to protect surfaces from microbial contamination.

Temperature and common-ion effect on magnesium oxide (MgO) hydration

MgO based refractory castables draw wide technological interest because they have the versatility and installation advantages of monolithic refractories with intrinsic MgO properties, such as high refractoriness and resistance to basic slag corrosion. Nevertheless, MgO easily reacts with water to produce Mg(OH)(2), which is followed by a large volumetric expansion, limiting its application in refractory castables. In order to develop solutions to minimize this effect, a better understanding of the main variables involved in this reaction is required. In this work, the influence of temperature, as well as the impact of the chemical equilibrium shifting (known as the common-ion effect), on MgO hydration was evaluated. Ionic conductivity measurements at different temperatures showed that the MgO hydration reaction is accelerated with increasing temperature. Additionally, different compounds were added to evaluate their influence on the reaction rate. Among them, CaCl(2) delayed the reaction, whereas KOH showed an opposite behavior. MgCl(2) and MgSO(4) presented similar results and two other distinct effects, reaction delay and acceleration, which depended on their concentration in the suspensions. The results were evaluated by considering the kinetics and the thermodynamics of the reaction, and the mechanical damages in the samples that was caused by the hydration reaction. (C) 2009 Elsevier Ltd and Techna Group S.r.l. All rights reserved.