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Although high-temperature oxidation of metals results in significant failure of structure materials, in situ understanding of these processes and developing improved strategies are still very limited. Herein, using environmental scanning electron microscopy (ESEM), environmental transmission electron microscopy (ETEM), and X-ray photoelectron spectroscopy (XPS), we report the in situ dynamic high-temperature oxidation behaviors of iron in O, HO, and O + HO atmospheres, respectively. The results demonstrate that an oxygen-rich environment (1.6 mbar) leads to transient formation of polycrystalline FeO without passivation effects on further oxidation, while sparse oxygen environments (10 mbar) promote formation of a uniform thin passivation layer of FeO, protecting itself from further oxidation in ambient air. In contrast to O, the HO vapor accelerates oxidation, and the products consist of FeO and FeOOH. These in situ results give insights into designing technically universal antioxidation strategies.
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http://dx.doi.org/10.1021/acs.nanolett.5c00025 | DOI Listing |
Inorg Chem
September 2025
General Education Center, Qinghai Institute of Technology, Xining 810000, China.
Zirconium disilicide (ZrSi) ceramics have excellent physical and chemical properties and are employed in aerospace, energy, and chemical industries. Currently, the preparation and properties of ZrSi ceramics have been less studied. To comprehensively study the characteristics of ZrSi ceramics, in this study, dense bulk ZrSi ceramic samples are successfully prepared by the high-pressure-high-temperature (HPHT) sintering technique.
View Article and Find Full Text PDFChem Pharm Bull (Tokyo)
September 2025
Faculty of Pharmacy, Keio University, 1-5-30 Shibakoen, Minato-ku, Tokyo 105-8512, Japan.
Therapeutic drug monitoring (TDM) is vital for effective optimization of pharmacological treatments. In this study, we engineered a chromatography column that is sensitive to temperature fluctuations, thereby enabling safe and straightforward TDM without relying on organic solvents. Silica beads were modified by applying poly(N-isopropylacrylamide) (PNIPAAm) hydrogels, using a condensation reaction to modify the initiator, followed by radical polymerization to integrate the PNIPAAm hydrogel.
View Article and Find Full Text PDFComp Biochem Physiol B Biochem Mol Biol
September 2025
South Iran Aquaculture Research Center, Iranian Fisheries Science Research Institute (IFSRI), Agricultural Research Education and Extension Organization (AREEO), Ahwaz, Iran. Electronic address:
This study evaluated the effects of dietary recovered frying soybean oil (RFSBO) and selenium nanoparticles (SeNPs) on growth performance, hepatic metabolism, intestinal morphology, and the expression of antioxidant, immune, and growth-related genes in juvenile Asian sea bass (Lates calcarifer, 41.5 ± 0.1 g) reared under high temperature (32-33 °C) and high salinity (38-40 ppt).
View Article and Find Full Text PDFInt J Pharm
September 2025
Department of Biomedical Engineering, Amirkabir University of Technology (Tehran polytechnic), Iran. Electronic address:
Hydrogen sulfide (HS) has been recognized as one of the three main gasotransmitters found extensively in tissues, regulating functions crucial for survival. In many pathological cases, its concentration drops from the intrinsic level, impairing healing and leading to unmet regeneration outcomes. A hybrid microparticle/hydrogel system was developed to sustainably release HS and regulate its level in deprived tissues.
View Article and Find Full Text PDFFood Chem
September 2025
Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia.
This study investigated the formation of characteristic aroma compounds in braised pork during electromagnetic cooking, focusing on the effect of added seasonings on lipid oxidation and the Maillard reaction. The accelerated lipid oxidation led to a rapid increase in the levels of most characteristic aldehydes, 1-octen-3-ol, and 2-pentylfuran during the temperature-rising stage (S0-S2) and the simmering stage (S3-S4) in braised pork. However, the addition of seasonings inhibited polyunsaturated fatty acid oxidation, reducing the levels of these lipid-derived aroma compounds during the sauce thickening stage (S5).
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