A mathematical model for analyzing the double layer ~dl! effect on pulse plating in the presence of additives is presented. Numerical simulations are employed to predict the influence of additives with various inclusion rates and capacities on current and potential response and mass transfer. It is shown that capacitive current density will not only increase in the presence of additives due to ...

Desorption and subsequent rehydrogenation of Mg(BH4)2 with and without 5 mol % TiF3 and ScCl3 have been investigated. Temperature programmed desorption (TPD) experiments revealed a significant increase in the rate of desorption as well as the weight percentage of hydrogen released with additives upon heating to 300 °C. Stable Mg(BxHy)n intermediates were formed at 300 °C, whereas MgB2 was the m...

The current work presents the results of an experimental study of the effects of the location of gold additives on the performance of combustion-generated tin dioxide (SnO(2)) nanopowders in solid state gas sensors. The time response and sensor response to 500 ppm carbon monoxide is reported for a range of gold additive/SnO(2) film architectures including the use of colloidal, sputtered, and co...

Organic semiconductors including rubrene, Alq3, copper phthalocyanine and pentacene are crystallized by the eutectic melt crystallization. Those organic semiconductors form good eutectic systems with the various volatile crystallizable additives such as benzoic acid, salicylic acid, naphthalene and 1,3,5-trichlorobenzene. Due to the formation of the eutectic system, organic semiconductors havin...

Heterogeneous nucleation is often the precursor to crystallization in solution-processed organic semiconductor thin films. Here, we study the efficacy of a series of nine small-molecule organic semiconductor additives in seeding the crystallization of solution-processable triethylsilylethynyl anthradithiophene (TES ADT). By systematically varying the concentrations of the additives in TES ADT t...

Food additives used to preserve flavor or to enhance the taste and appearance of foods are also available in oral hygiene products. The aim of this review is to provide information concerning food additives in oral hygiene products and their adverse effects. A great many of food additives in oral hygiene products are potential allergens and they may lead to allergic reactions such as urticaria,...

The effect of the additives on the selective non-catalytic reduction (SNCR) reaction has been determined in a three-stage laboratory scale reactor. The optimum reaction temperature is lowered and the reaction temperature window is widened with increasing concentrations of the gas additives (CO, CH4). The optimum reaction temperature is lowered and the maximum NO removal efficiency decreases wit...

The purpose of the Food Additives Intake Model (FAIM) template is to provide a screening tool for estimating chronic exposure to food additives. It allows the user to estimate the mean and high level exposure to food additives for different population groups throughout several European countries. According to the ‘Guidance for submission for food additive evaluations’, published on July 2012 on...