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Abstract  

We prepared PANI/tetradecanol/MWNTs composites via in-situ polymerization. DSC results indicated that the composites are good form-stable phase change materials (PCMs) with large phase change enthalpy of 115 J g−1. The MWNTs were randomly dispersed in the composites and significantly enhanced the thermal conductivity of the PCMs from 0.33 to 0.43 W m−1 K−1. The form-stable PCMs won’t liquefy even it is heated at 80°C, so that the MWNTs were fixed in the composite and the phase separation of the MWNTs from PANI/tetradecanol/MWNTs composites won’t occur.

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Polyaniline/1-tetradecanol composites

Form-stable PCMS and electrical conductive materials

Journal of Thermal Analysis and Calorimetry
Authors: J. Zeng, J. Zhang, Y. Liu, Z. Cao, Z. Zhang, F. Xu, and L. Sun

Abstract  

Polyaniline (PANI)/1-tetradecanol (TD) composite materials, a kind of novel composite that can conduct electricity and store thermal energy at the same time, thus possess the ability to endure certain heat shock, were prepared for the first time. FTIR and XRD results showed that there were some interactions existed between PANI and TD. The thermal stability of the composites exhibited both the characteristics of PANI and TD. The DSC experiments showed that the highest phase change enthalpy of the composites could be as 73% as that of TD, indicating it was a good form-stable phase change material. The thermal conductivity of the composites was also improved. The AC (Alternating Current) conductivity of the composites was enhanced to close to that of PANI when the mass fraction of PANI in the composite was increased to 46%. Heat shock experiments showed that the heat shock resistibility of the composite was greatly improved comparing to that of pure PANI.

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Thermodynamic investigation of room temperature ionic liquid

Heat capacity and thermodynamic functions of BPBF4

Journal of Thermal Analysis and Calorimetry
Authors: Z. Zhang, L. Sun, Z. Tan, F. Xu, X. Lv, J. Zeng, and Y. Sawada

Abstract  

The molar heat capacities of the room temperature ionic liquid 1-butylpyridinium tetrafluoroborate (BPBF4) were measured by an adiabatic calorimeter in temperature range from 80 to 390 K. The dependence of the molar heat capacity on temperature is given as a function of the reduced temperature X by polynomial equations, C p,m [J K−1 mol−1]=181.43+51.297X −4.7816X 2−1.9734X 3+8.1048X 4+11.108X 5 [X=(T−135)/55] for the solid phase (80–190 K), C p,m [J K−1 mol−1]= 349.96+25.106X+9.1320X 2+19.368X 3+2.23X 4−8.8201X 5 [X=(T−225)/27] for the glass state (198–252 K), and C p,m[J K−1 mol−1]= 402.40+21.982X−3.0304X 2+3.6514X 3+3.4585X 4 [X=(T−338)/52] for the liquid phase (286–390 K), respectively. According to the polynomial equations and thermodynamic relationship, the values of thermodynamic function of the BPBF4 relative to 298.15 K were calculated in temperature range from 80 to 390 K with an interval of 5 K. The glass transition of BPBF4 was observed at 194.09 K, the enthalpy and entropy of the glass transition were determined to be ΔH g=2.157 kJ mol−1 and ΔS g=11.12 J K−1 mol−1, respectively. The result showed that the melting point of the BPBF4 is 279.79 K, the enthalpy and entropy of phase transition were calculated to be ΔH m = 8.453 kJ mol−1 and ΔS m=30.21 J K−1 mol−1. Using oxygen-bomb combustion calorimeter, the molar enthalpy of combustion of BPBF4 was determined to be Δc H m 0 = −5451±3 kJ mol−1. The standard molar enthalpy of formation of BPBF4 was evaluated to be Δf H m 0 = −1356.3±0.8 kJ mol−1 at T=298.150±0.001 K.

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Abstract  

A solid complex of rare-earth compounds with alanine, [ErY(Ala)4(H2O)8](ClO4)6 (Ala=alanine), was synthesized, and a calorimetric study and thermal analysis for it was performed through adiabatic calorimetry and thermogravimetry. The low-temperature heat capacity of [ErY(Ala)4(H2O)8](ClO4)6 was measured with an automated adiabatic precision calorimeter over the temperature range from 78 to 377 K. A solid-solid phase transition was found between 99 and 121 K with a peak temperature at 115.78 k. The enthalpy and entropy of the phase transition was determined to be 1.957 Kj mol-1, 16.90 j mol-1 k-1, respectively. Thermal decomposition of the complex was investigated in the temperature range of 40~550C by use of the thermogravimetric and differential thermogravimetric (TG/DTG) analysis techniques. The TG/DTG curves showed that the decomposition started from 120 and ended at 430C, completed in three steps. A possible mechanism of the thermal decomposition was elucidated.

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Abstract  

A microcalorimetric technique based on the bacterial heat-output was explored to evaluate the effect of Mn(II) on Bacillus thuringiensis. The power-time curves of the growth metabolism of B. thuringiensis and the effect of Mn(II) on it were studied using an LKB-2277 BioActivity Monitor, ampoules method, at 28C. For evaluation of the results, the maximum peak-heat output power (P max) in the growth phase, the growth rate constants (k), the log phase heat effects (Q log ), and the total heat effect in 23 h (Q T) for B. thuringiensis were determined. Manganese has been regarded as the essential biological trace element. Mn(II) of different concentration have different effects on B. thuringiensis growth metabolism. High concentration (800-1600 μg mL-1) of Mn(II) can promote the growth of B. thuringiensis; low concentration (500-800 μg mL-1) can inhabit its growth.

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Abstract  

A microcalorimetric technique based on the bacterial heat output was applied to evaluate the influence of antibiotics PIP (Piperacillin Sodium) and composite preparation of PIP and SBT (Sulbactam Sodium) on the growth of E. coli DH5α. The power–time curves of the growth metabolism of E. coli DH5α were studied using a TAM Air Isothermal Microcalorimeter at 37C. By analyzing the power–time curves, the parameters such as growth rate constants (k), inhibitory ratio (I), the maximum heat power (P m) and the time of the maximum heat power (t m) were obtained. The results show that different concentrations of antibiotics affect the growth metabolism of E. coli DH5α. The PIP in the concentration range of 0–0.05 g mL–1 has a stimulatory effect on the E. coli DH5α growth, while the PIP of higher concentrations (0.05 –0.25 g mL–1) can inhibit its growth. It seems that the composite preparation composed of PIP and SBT cannot improve the inhibitory effect on E. coli DH5α as compared with the PIP.

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Temperature uniformity and heating rate subjected to radio frequency (RF) heating have major impact on the quality of treated low moisture foods. The objective of this paper was to analyse the influence of electrode distance on the heating behaviour of RF on condition that the sample shape, size, and location between the electrodes were defined. Considering peanut butter (PB) and wheat flour (WF) as sample food, a 3D computer simulation model was developed using COMSOL, which was experimentally validated by a RF machine (27.12 MHz, 6 kW). Specifically, the electrode distances were selected as 84, 89, 93, 99 and 89, 93, 98, 103 (mm) for RF heating of PB and WF, respectively. Results showed that the simulated results and experimental data agreed well; the temperature-time histories of the RF heating of PB and WF were approximate straight lines; both the temperature uniformity index and the heating rate decreased with the increase of the electrode distance; the heating rate had a negative logarithmic linear relationship with the electrode distance, which was independent of the types, geometry shapes and sizes of low moisture foods.

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Journal of Thermal Analysis and Calorimetry
Authors: Z. Xiao, D. Liu, C. Wang, Z. Cao, X. Zhan, Z. Yin, Q. Chen, H. Liu, F. Xu, and L. Sun

Abstract  

The effect of mechanical alloying on Zn-Sb alloy system is investigated with X-ray diffraction (XRD), laser grain size analysis and differential scanning calorimetry (DSC) respectively. The results of laser particle size analysis shows that the particle size decreases with increasing of the grinding time between 0 and 24 h. XRD and DSC results indicate that longer the grinding time of Zn-Sb is, the more content of Zn4Sb3 become in the product in this process.

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Abstract  

The molar heat capacity, C p,m, of a complex of holmium chloride coordinated with L-aspartic acid, Ho(Asp)Cl2·6H2O, was measured from 80 to 397 K with an automated adiabatic calorimeter. The thermodynamic functions H T-H 298.15 and S T-S 298.15 were derived from 80 to 395 K with temperature interval of 5 K. The thermal stability of the complex was investigated by differential scanning calorimeter (DSC) and thermogravimetric (TG) technique, and the mechanism of thermal decomposing of the complex was determined based on the structure and the thermal analysis experiment.

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Abstract  

As one 3-D coordination polymer, lead formate was synthesized; calorimetric study and thermal analysis for this compound were performed. The low-temperature heat capacity of lead formate was measured by a precise automated adiabatic calorimeter over the temperature range from 80 to 380 K. No thermal anomaly or phase transition was observed in this temperature range. A four-step sequential thermal decomposition mechanism for the lead formate was found through the DSC and TG-DTG techniques at the temperature range from 500 to 635 K.

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