The renewable energy sector critically needs low-cost and environmentally neutral energy storage solutions throughout the entire device life cycle. However, the limited performance of standard water-based electrochemical systems prevents their use in certain applications. Meanwhile, recent fundamental studies revealed dielectric anomalies of water near solid-liquid interfaces of carbon-based nanomaterials. In contrast to the bulk water properties, these anomalies of water under nano-confinement and in the presence of electric fields have not yet been understood and used. Here, we experimentally study the ability of the interfacial water layer to engender and store charge in electrochemical double-layer capacitance. We demonstrate the first prototype of a 'water only' membrane-electrode assembly. The prototype exhibits characteristics comparable
Expanding the range of functional food products is one of the important tasks of the Russian state policy to improve the population health. Water bioresources due to their high biological value consists of the potential for creating such products. The article presents the technological characteristics of the Pacific salted sardine (iwasi) as a promising highfat raw material rich in valuable natural lipids for multi-component emulsion products. The Pacific sardine (ivasi) extracted in the far East is a mass object of marine fishing. However, the food production from the sardines is currently limited by frozen and salted fish. In order to expand the food product range from the Pacific sardine (ivasi), the paper concerns the technological parameters of the salted fish production process and justification of its use as a basis for emulsion systems. The authors present technological scheme for obtaining salted Pacific sardine (iwashi) from frozen fish. The dynamic analysis of proteolysis indicators during the storage period of salted sardines indicates an active accumulation of protein breakdown products during the protein component destruction. Organoleptic assessment of salted fish performed in the third and fourth months of storage showed that, in the absence of discrediting organoleptic signs in the samples under study, a man recorded the destruction of the abdominal area in the fourth month of storage. The rheological studies results of finely ground muscle tissue of salted sardines, in comparison with frozen fish, demonstrate an increase in these indicators in the proteolysis process. Biochemical, rheological and organoleptic characteristics of salted Pacific sardine (iwasi) in the fourth month of storage indicate its high raw material potential for use in the technology of emulsion products.
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