Explore the vast range of titles available.

To improve fuel efficiency, advanced combustion engines are being designed to minimize the amount of heat wasted in the exhaust. Hence, future generations of catalysts must perform at temperatures that are 100°C lower than current exhaust-treatment catalysts. Achieving low-temperature activity, while surviving the harsh conditions encountered at high engine loads, remains a formidable challenge. In this study, we demonstrate how atomically dispersed ionic platinum (Pt2+) on ceria (CeO₂), which is already thermally stable, can be activated via steam treatment (at 750°C) to simultaneously achieve the goals of low-temperature carbon monoxide (CO) oxidation activity while providing outstanding hydrothermal stability. A new type of active site is created on CeO₂ in the vicinity of Pt2+, which provides the improved reactivity. These active sites are stable up to 800°C in oxidizing environments.

Hydrogen peroxide (H2O2) steaming, a green and highly efficient delignification method, has been demonstrated to provide a wood skeleton with a very low content of residual lignin in the manufacturing of transparent wood. It usually requires a long reaction time and a large amount of H2O2 because the piece of wood is treated using steaming equipment. Herein, a H2O2 solution steaming method was developed for the highly efficient removal of lignin from wood. Specifically, several wood samples were simultaneously immersed in a hot H2O2 solution to obtain delignified wood with a relatively high content of residual lignin, which provided a high strength and preserved the cellulose skeleton. Subsequently, the delignified wood with a relatively high content of residual lignin was further treated with H2O2 steam to obtain a very low lignin delignified wood. Compared with the previous H2O2 steaming method, the reaction time and used H2O2 volume of the H2O2 solution steaming method was reduced by 37.3% and 52.7%, respectively. All-biomass transparent wood could be obtained by infiltrating the delignified wood with cellulose acetate, which showed both a high transmittance of 83.0% and a low thermal conductivity of 0.30 Wm−1K−1.

This study addresses the growing environmental concerns of climate change, which is exacerbated by rising greenhouse gas emissions, particularly in the transportation sector. Maritime shipping, responsible for approximately 2.89% of global CO₂ emissions, is a key contributor to this issue. The International Maritime Organization (IMO) has set ambitious targets to reduce CO₂ emissions from this sector by 40% by 2030 and 100% by 2050, relative to 2008 levels. In response, this study explores the potential of combining two decarbonization strategies, slow steaming and wind-assisted propulsion systems (WAPS), to reduce emissions from maritime transport. The analysis of a 6500-ton DWT tanker operating around Sumatra Island, Indonesia, from July 21, 2023, to July 20, 2024, shows that slow steaming, reducing speed by up to 1 knot, can lead to up to a 20.1% reduction in fuel consumption and carbon emissions, although this results in increased sailing time. The challenge lies in balancing environmental benefits with operational time efficiency. The integration of WAPS, featuring three 250 m² square wingsails, further reduces emissions by 10.3% by harnessing wind power to assist propulsion, without altering the ship’s schedule. By combining both strategies, the tanker achieves a total emissions reduction of up to 29.7%, while maintaining operational efficiency. This combined approach offers a promising, sustainable solution for decarbonizing maritime transport and significantly reducing emissions without disrupting time-sensitive operations.

This study aimed to improve the steaming process of black sesame seeds. A comprehensive evaluation was conducted using the grey-correlation method based on the variation-coefficient weight to observe the treatments of normal-pressure (NPS) and high-pressure (HPS) steaming (with/without soaking in water) for nine cycles. Their effects on the contents of water, protein, fat, ash, melanin, sesamin, and sesamolin of black sesame seeds, as well as the sensory score of the black sesame pill, were determined. We found that with varied steaming methods and increased steaming cycles, the contents of the nutritional and functional components of black sesame seeds and the sensory score of the black sesame pill differed. The results of the variation-coefficient method showed that water, protein, fat, ash, melanin, sesamin, sesamolin, and sensory score had different effects on the quality of black sesame seeds with weighting factors of 34.4%, 5.3%, 12.5%, 11.3%, 13.9%, 11.3%, 7.8%, and 3.5%, respectively. The results of two-factor analysis of variance without repeated observations indicated that the grey-correlation degree of HPS was the largest among the different steaming treatments, and the following sequence was HPS after soaking in water (SNPS), NPS, and SNPS. There was no significant difference between NPS and SNPS (p < 0.05). Moreover, with increased cycles, the value of the grey-correlation degree increased. The comprehensive score of the procedure repeated nine times was significantly higher than other cycles (p < 0.05). The results of the grey-correlation degree and grade analysis showed that the best steaming process of black sesame seeds was HPS for nine cycles, followed by HPS for eight cycles and NPS after soaking in water (SNPS) for nine cycles. These findings could provide a scientific basis for replacing SNPS with HPS to simplify steaming and realize the parametric steaming of black sesame seeds, and thus, ensure the quality of black-sesame products.

Black ginseng is a type of processed ginseng that is prepared from white or red ginseng by steaming and drying several times. This process causes extensive changes in types and amounts of secondary metabolites. The chief secondary metabolites in ginseng are ginsenosides (dammarane-type triterpene saponins), which transform into less polar ginsenosides in black ginseng by steaming. In addition, apparent changes happen to other secondary metabolites such as the increase in the contents of phenolic compounds, reducing sugars and acidic polysaccharides in addition to the decrease in concentrations of free amino acids and total polysaccharides. Furthermore, the presence of some Maillard reaction products like maltol was also engaged. These obvious chemical changes were associated with a noticeable superiority for black ginseng over white and red ginseng in most of the comparative biological studies. This review article is an attempt to illustrate different methods of preparation of black ginseng, major chemical changes of saponins and other constituents after steaming as well as the reported biological activities of black ginseng, its major saponins and other metabolites.

Steaming‐assisted conversion route, a new strategy, is first adapted for the synthesis of highly crystallized anatase TiO2 2D inverse opal (IO) monolayer films, and then to Nb‐doped TiO2 and W‐doped TiO2 2D IO monolayer films. Pure water, ammonia, or HCl solutions are used as a source of steaming vapor to convert dry films of amorphous TiO2 IO, NbCl5/TiO2, and WCl6/TiO2 composite IOs into anatase TiO2, Nb‐doped TiO2, and W‐doped TiO2 IO films. This new strategy renders possible the doping of metal ions within the framework of the anatase TiO2 IO films under low temperature and liquid‐free conditions. Further, the ordered array structure of the IO films is also effectively retained. The low steaming conversion temperature allows high dopant rates of homogeneously distributed heteroatoms, resulting in Nb doping as high as ≈34%. The thus prepared TiO2, Nb‐doped TiO2, and W‐doped TiO2 anatase IO films are successfully used as active electrodes in the fabrication of electrochromic devices. A novel strategy, steaming‐assisted conversion route, under low‐temperature and liquid‐free condition, is developed to synthesize highly crystallized anatase TiO2, Nb‐doped anatase TiO2 and W‐doped anatase TiO2 2D inverse opal monolayer films. Introducing Nb or W dopant into the anatase TiO2 IO framework remarkably improves the electrochromic performance of the films due to modification of the electronic structure.

The neuroscience field is steaming ahead, fueled by a revolution in cutting-edge technologies. Concurrently, another revolution has been underway—the diversity of species utilized for neuroscience research is sharply declining, as the field converges on a few selected model organisms. Here, from the perspective of a young scientist, I naively ask: Is the great diversity of questions in neuroscience best studied in only a handful of animal models? I review some of the limitations the field is facing following this convergence and how these can be rectified by increasing the diversity of appropriate model species. I propose that at this exciting time of revolution in genetics and device technologies, neuroscience might be ready to diversify again, if provided the appropriate support.

In the current work, the effects of steam and boiling water blanching on the drying characteristics, water distribution, microstructure, and contents of bioactive substances of Gastrodia elata (G. elata) were explored. Results showed that the degree of steaming and blanching was related to the core temperature of G. elata. The steaming and blanching pretreatment increased the drying time of the samples by more than 50%. The low-field nuclear magnetic resonance (LF-NMR) of treated samples showed that the relaxation time corresponded to water molecule states (bound, immobilized, and free) and G. elata became shorter, which indicated a reduction in free moisture and increased resistance of water diffusion in the solid structure during drying. Hydrolysis of polysaccharides and gelatinization of starch granules was observed in the microstructure of treated samples, which was consistent with changes in water status and drying rates. Steaming and blanching increased gastrodin and crude polysaccharide contents and decreased p-hydroxybenzyl alcohol content. These findings will contribute to a better understanding of the effect of steaming and blanching on the drying behavior and quality attributes of G. elata.

Mycotoxins are toxic fungal metabolites that exert various toxicities, including leading to death in lethal doses. This study developed a novel high‐pressure acidified steaming (HPAS) for detoxification of mycotoxins in foods and feed. The raw materials, maize and peanut/groundnut, were used for the study. The samples were separated into raw and processed categories. Processed samples were treated using HPAS at different citric acid concentrations (CCC) adjusted to pH 4.0, 4.5, and 5.0. The enzyme‐linked immunosorbent assay (ELISA) kit method for mycotoxins analysis was used to determine the levels of mycotoxins in the grains, with specific focus on total aflatoxins (AT), aflatoxins B1 (AFB1), aflatoxin G1 (AFG1), ochratoxin A (OTA), and citrinin. The mean values of the AT, AFB1, AFG1, OTA, and citrinin in the raw samples were 10.06 ± 0.02, 8.21 ± 0.01, 6.79 ± 0.00, 8.11 ± 0.02, and 7.39 ± 0.01 μg/kg for maize, respectively (p ≤ .05); and for groundnut (peanut), they were 8.11 ± 0.01, 4.88 ± 0.01, 7.04 ± 0.02, 6.75 ± 0.01, and 4.71 ± 0.00 μg/kg, respectively. At CCC adjusted to pH 5.0, the AT, AFB1, AFG1, OTA, and citrinin in the samples significantly reduced by 30%–51% and 17%–38% for maize and groundnut, respectively, and were reduced to 28%–100% when CCC was adjusted to pH 4.5 and 4.0 (p ≤ .05). The HPAS process either completely detoxified the mycotoxins or at least reduced them to levels below the maximum limits of 4.00–6.00, 2.00, 2.00, 5.00, and 100 μg/kg for AT, AFB1, AFG1, OTA, and citrinin, respectively, set by the European Union, WHO/FAO, and USDA. The study clearly demonstrates that mycotoxins can be completely detoxified using HPAS at CCC adjusted to pH 4.0 or below. This can be widely applied or integrated into many agricultural and production processes in the food, pharmaceutical, medical, chemical, and nutraceutical industries where pressurized steaming can be applied for the successful detoxification of mycotoxins. The HPAS process either completely detoxified the mycotoxins or at least reduced them to levels below the maximum limits of 4.00–6.00, 2.00, 2.00, 5.00, and 100 μg/kg for AT, AFB1, AFG1, OTA, and citrinin, respectively, set by the European Union, WHO/FAO, and USDA. The study clearly demonstrates that mycotoxins can be completely detoxified using HPAS at CCC adjusted to pH 4.0 or below. MC = mycotoxin content of the raw (unprocessed) maize samples; M5.0 = mycotoxin content of the maize samples after high‐pressure acidified steaming adjusted to pH 5.0; M4.5 = mycotoxin content of the maize samples after high‐pressure acidified steaming adjusted to pH 4.5; M4.0 = mycotoxin content of the maize samples after high‐pressure acidified steaming adjusted to pH 4.0; GC = mycotoxin content of the raw (unprocessed) groundnut (peanut) samples; G5.0 = mycotoxin content of the groundnut (peanut) samples after high‐pressure acidified steaming adjusted to pH 5.0; G4.5 = mycotoxin content of the groundnut (peanut) samples after high‐pressure acidified steaming adjusted to pH 4.5; and G4.0 = mycotoxin content of the groundnut (peanut) samples after high‐pressure acidified steaming adjusted to pH 4.0.

Heating is a traditional method used in ginseng root processing, however, there aren’t reports on differences resulting from baking and steaming. Moreover, ginseng flowers, with 5.06 times more total saponins than ginseng root, are not fully taken advantage of for their ginsenosides. Transformation mechanisms of ginsenosides in ginseng flowers upon baking and steaming were thus explored. HPLC using authentic standards of 20 ginsenosides and UPLC-QTOF-MS/MS were used to quantify and identify ginsenosides, respectively, in ginseng flowers baked or steamed at different temperatures and durations. Results show that baking and steaming caused a 3.2-fold increase in ginsenoside species existed in unheated ginseng flowers (20/64 ginsenosides) and transformation of a certain amount of polar ginsenosides into numerous less polar ginsenosides. Among the 20 ginsenosides with standards, polar ginsenosides were abundant in ginseng flowers baked or steamed at lower temperatures, whereas less polar ginsenosides occurred and were enriched at higher temperatures. Furthermore, the two types of heating treatments could generate mostly similar ginsenosides, but steaming was much efficient than baking in transforming polar- into less polar ginsenosides, with steaming at 120 °C being comparably equivalent to baking at 150 °C. Moreover, both the two heating methods triggered ginsenoside acetylation and thus caused formation of 16 acetylginsenosides. Finally, a new transformation mechanism concerning acetyl-ginsenosides formation was proposed.