多功能细菌纤维素基气凝具有可调节的机械性能,用于过和隔热
Zhipeng Wang1, Bianjing Sun2, Xiaoyong Jin1
1Institute of Chemicobiology and Functional Materials, School of Chemistry and Chemical Engineering, Nanjing University of Science and Technology, Nanjing 210094, China.
International journal of biological macromolecules
|March 25, 2025
概括
这项研究开发了新的细菌纤维素 (BC) 和棉纤维 (CF) 气凝. 这些可持续材料具有增强的机械强度,隔热和空气过,用于环保应用.
科学领域:
- 材料科学 材料科学 材料科学
- 生物材料工程 生物材料工程
- 可持续材料 可持续材料
背景情况:
- 细菌纤维素 (BC) 气凝对可持续应用有希望,但需要改进机械性能.
- 提高BC气凝的机械性能对于其实际实施至关重要.
研究的目的:
- 使用BC和棉纤维 (CF) 制造和表征双网气凝.
- 研究CF含量对BC气凝的结构和机械性能的影响.
- 评估开发的混合气凝的保温,空气过和生物降解性能.
主要方法:
- 制造BC/CF气凝的方向冰模板方法.
- 系统地改变CF含量,以研究其对气凝性质的影响.
- 机械测试 (压力强度),导热度测量和空气过 (质量因素) 评估.
- 通过土壤埋葬进行生物降解测试.
主要成果:
- 引入CF显著改善了BC气凝的机械性能.
- 通过33%的CF添加,达到34.2kPa的最大压力强度 (比原始BC气凝增加110%).
- 进一步提高机械性能和弹性 (97.2 kPa) 通过甲基三甲氧 (MTMS) 处理.
- 实现了优异的隔热 (26.0 mW/m·K) 和空气过 (QF为0.081 Pa-1).
- 在土壤埋葬试验中表现出优异的生物降解性能.
结论:
- 双网BC/CF气凝提供了一种可持续且机械坚固的材料.
- 这些混合气凝为传统材料提供了可行的替代品,用于隔热和空气过.
- 开发的气凝为先进的环保材料应用开辟了新的可能性.
相关概念视频
Membrane Fluidity
Cell membranes are composed of phospholipids, proteins, and carbohydrates loosely attached to one another through chemical interactions. Molecules are generally able to move about in the plane of the membrane, giving the membrane its flexible nature called fluidity. Two other features of the membrane contribute to membrane fluidity: the chemical structure of the phospholipids and the presence of cholesterol in the membrane.Fatty acids tails of phospholipids can be either saturated or...
Fiber Reinforced Concrete
Fiber-reinforced concrete significantly enhances the structural and nonstructural properties of traditional concrete by incorporating fibers like steel, glass, and polymers. These fibers, varying from natural ones such as sisal and cellulose to manufactured ones like polypropylene and Kevlar, are mixed into hydraulic cement with aggregates. Steel fibers, often preferred for their robustness, contribute to improved ductility, toughness, and post-cracking performance. The concrete is classified...
Physical Methods for Controlling Microbial Growth: Temperature
Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Bioreactor Controls-I
Maintaining optimal conditions within fermenters is essential for maximizing microbial productivity and ensuring process efficiency. This lesson focuses on key parameters—temperature, foam, pH, carbon dioxide, oxygen, and pressure—and their precise measurement and control strategies in fermentation systems.Temperature ControlTemperature regulation is critical due to the exothermic nature of many fermentation processes. In small laboratory fermenters, temperature is commonly monitored using...
Bioreactor Controls-II
In aerobic fermentations, oxygen is vital for microbial growth and metabolite production. Since air comprises only about 20% oxygen and the gas is poorly soluble in water—just 9 ppm at 20°C—supplying sufficient oxygen becomes a critical challenge, especially in high-demand processes like yeast growth or citric acid production. Even a fully saturated broth may offer only a few seconds of oxygen availability.To address this, sterile or scrubbed air is introduced into the fermentor via a sparger...


