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ConclusionsThe cementation of copper onto aluminum in alkaline solutions is a process which follows a first-order reaction rate law. The rate of cementation is influenced by pH, Cu(II) concentration, surface area, and temperature. An increase in pH leads to an increase in the rate of the Cu cementation process, which is probably related to the simultaneous hydrogen evolution reaction. The rate of the cementation reaction increases with an increase in the Cu(II) concentration or with an increase in temperature.Changes in the surface area during the cementation process are the main reason leading to the inconsistency of the results.Acknowledgments ABSTRACT We present the thermocharge and discharge characteristics and long-term cycling performance of a thermochargeable galvanic cell with carbon fiber electrodes, a ferro/ferricyanide ion redox couple incorporating a cation-exchange membrane, and an extra pair of electrodes on each side of the membrane. This cell is a rechargeable concentration cell. No external charger is needed, and the cell can be used while it is being charged. It also functions as a thermoenergy conversion system, which can store energy. The ratio of discharge capacity to thermocharge capacity was more than 90% when there was a temperature difference between the main electrodes during thermocharging and discharging. When the temperature difference was removed after thermocharging and the cell was discharged, the ratio remained above 80% when the difference during thermocharging was greater than 35°C. Thermocharge and discharge capacities were almost constant for over 40 cycles. The cell retained the advantage of the conventional thermocell with a ferro/ferricyanide ion redox couple; its voltage was constant as long as constant thermal energy was supplied. The cell was discharged from the main electrodes at 0.5 mA/cm2 and constant voltages of the main and extra electrodes for over 1000 h while simultaneously thermocharging from the extra electrodes at the same current density. As a thermoenergy conversion system, our cell showed nearly the same thermal efficiency and power density as the conventional thermocell.) unless CC License in place (see abstract). ecsdl.org/site/terms_use address. Redistribution subject to ECS terms of use (see 138.251.14.35 Downloaded on 2015-03-20 to IP

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The biotin (vitamin H) contents of various foodstuffs were determined by using a newly developed high-performance affinity chromatography with a trypsin-treated avidin-bound column. Biotin was derivatized with 9-anthryldiazomethane (ADAM) to fluorescent biotin-ADAM ester. A wide range of biotin contents were found in various foodstuffs depending upon the species (strain), season, organ (of plants and animals), geography, freshness, preparation method and storage method. Among the foodstuffs and fermented foods tested, it was found that wide distributions of biotin content were observed in powdered milk, natto, sake (rice wine), beer, edible oil and sea weed. Since powdered milk is important for child health and development, 14 kinds of powdered and special milks for use in children’s diseases were intensively measured. We found that several special milk powders for children with allergies contained low levels of free biotin. Use of these powdered milks caused skin diseases and alopecia in some patients possessing thermolabile serum biotinidase, and administration of free biotin improved their symptoms dramatically. Therefore, it is essential to estimate the total and free biotin contents on each foodstuff in order to improve effective biotin intake and support better health and quality of life for people.