Search

To achieve high porosity and strength, porous SiC ceramics were fabricated by utilizing α-SiC powder, Si powder and TiO2 powder as starting materials and firing at 1 400 °C for 3 h in an argon atmosphere. The influence of the TiO2 addition (0, 2%, 4% and 8%, by mass) on the phase composition, micro-morphology, pore size distribution and main physical properties of the materials was studied. The results show that as the TiO2 addition increases, the diffraction peak of Si gradually diminishes, while Ti3O5 and TiSi2 are detected in the materials. With the formation of these new phases, SiC particles are bonded more tightly, resulting in reduced apparent porosity and average pore size along with significantly improved mechanical properties. When the TiO2 addition is 8%, exceptional comprehensive properties of the material are achieved in terms of the apparent porosity of 33.6%, cold modulus of rupture of 29.6 MPa and average pore size of 0.27 µm. [ABSTRACT FROM AUTHOR]

Due to their unique microstructure and modifiable rheological properties, wormlike micelles that respond to environmental stimulation have garnered significant interest in recent years. Among them, CO 2 -responsive wormlike micelles have the advantages of simple preparation and controllable properties, which have significant development potential in the food chemistry field of thickeners. In this study, CO 2 -responsive wormlike micelles were prepared using docosahexaenoic acid (DHA), pyridoxamine (PA), and glucosamine (GA); the stimulus-responsive behaviors and mechanisms of the two systems, namely, NaDHA/PA and NaDHA/GA, were investigated using dynamic light scattering (DLS) and cryo-transmission electron microscopy (Cryo-TEM). The nearly unaltered viscosity of the systems confirmed the cyclic reversibility of the CO 2 response of the two systems when the two mixed solutions were converted back to aqueous liquids 10 times. The preparation and properties of DHA-based CO 2 -responsive wormlike micelles are expected to advance fundamental research and establish the theoretical groundwork for their practical application in controllable thickening agents in food chemistry.