Effect Of Electrostatic Field Research Articles

Hybrid Quantum Mechanical, Molecular Mechanical, and Machine Learning Potential for Computing Aqueous-Phase Adsorption Free Energies on Metal Surfaces.

Performing reliable computer simulations of elementary processes occurring at metal-water interfaces is pivotal for novel catalyst design in sustainable energy applications. Computational catalyst design hinges on the ability to reliably and efficiently compute the potential energy surface (PES) of the system. Due to the large system sizes needed for studying processes at liquid water-metal interfaces, these systems can currently not be described using density functional theory (DFT). In this work, we used a hybrid quantum mechanical, molecular mechanical, and machine learning potential for studying the adsorption behavior of phenol, atomic hydrogen, 2-butanol, and 2-butanone on the (0001) facet of Ru under reducing conditions when Ru is not oxidized. Specifically, we describe the adsorbate and the surrounding metal atoms at the DFT level of theory. Here, we also considered the electrostatic field effect of the water molecules on adsorbate-metal interactions. Next, for the water-water and water-adsorbate interactions, we used established classical force fields. Finally, for the water-Ru surface interaction, for which no reliable force fields have been published, we used Behler-Parrinello high-dimensional neural network potentials (HDNNPs). Employing this setup, we used our explicit solvation for metal surface (eSMS) approach to compute the aqueous-phase effect on the low-coverage adsorption of selected molecules and atoms on the (0001) facet of Ru. In agreement with previous experimental and computational studies of oxygenated molecules over transition metal facets, we found that liquid water destabilizes the tested adsorbates on Ru(0001). Interestingly, our findings indicate that adsorbates on Ru are less affected by the presence of an aqueous phase than on other transition metals (e.g., Pt), highlighting the necessity of experimental investigations of Ru-based catalytic systems in liquid water.

Investigating the Effect of High-Voltage Electrostatic Field (HVEF) Treatment on the Physicochemical Characteristics, Bioactive Substances Content, and Shelf Life of Tomatoes.

This study evaluated the ability of a high-voltage electrostatic field (HVEF) treatment to extend the shelf life of tomatoes. Tomatoes were exposed to HVEF treatment for different lengths of time, and the physicochemical properties of tomatoes and bioactive compounds were monitored during 28 days of storage at 4 °C. The results indicated that the quality parameters of tomatoes were better maintained during storage by the HVEF treatment relative to the control treatment, extending their shelf life by 14-28 days. The HVEF treatment mitigated losses in firmness, weight, color changes, and bioactive substances, such as total phenolic content, total flavonoid content, ascorbic acid, and lycopene. The activity of pectin-degrading enzymes was also inhibited. The best exposure times for the HVEF treatment were 90 and 120 min. While the measured parameters decreased in both the control and HVEF treatment groups, the decrease in all of these measured parameters was significantly less (p < 0.05) in the optimum HVEF treatment groups than in the control. While the physicochemical properties may vary between different tomato varieties, the HVEF treatment of harvested tomatoes for 90 or 120 min can mitigate the degradation of quality parameters and loss of bioactive compounds incurred during the postharvest storage of tomatoes, thus maintaining their commercial value.

Rayleigh–Taylor instability in an arbitrary direction electrostatic field

Based on the potential flow theory, we carry out the nonlinear analysis for the inviscid incompressible Rayleigh–Taylor instability (RTI) in an arbitrary direction electrostatic field. The analytical expressions for the bubble amplitude and growth rate are presented. The effects of tangential and vertical electrostatic fields upon the bubble dynamics are opposite and depend on permittivity ratio. Agreements with recent simulations are found in the bubble amplitude. The direction of electrostatic field determines which (tangential or vertical) component plays the main role. The stability of the interface depends on whether the tangential and vertical components of the electrostatic field exceed the cut-off electrostatic field which is dependent of the permittivity ratio and the Atwood number. The results of this work demonstrate the importance of the direction of electrostatic field when considering the impact of electrostatic field on RTI.

Modern technologies for medical rehabilitation of children with knee joint injuries

Pathology of the knee joint in children is a pressing problem in pediatric traumatology, orthopedics and pediatrics. The frequency of injuries to the knee joint is determined by the complexity of its structure, biomechanical features with a high probability of overload. At the same time, intra-articular injuries in children and adolescents, accounting for up to 7 % in the structure of inpatient pathology, are the cause of pronounced functional disorders of the lower limb and the risk of developing post-traumatic osteoarthritis Currently, physical factors are widely used at various stages of medical rehabilitation of children with damage to the capsular-ligamentous apparatus of the knee joint. The conducted studies have established the effectiveness of using local air cryotherapy in the early postoperative period, characterized by a pronounced anti-edematous, analgesic effect. Early regression of pain and elimination of microcirculatory disorders in the area of injury as a result of a course of pulsed low-frequency magnetic therapy at various stages of medical rehabilitation of children with damage to the capsular-ligamentous apparatus of the knee joint have been recorded. The beneficial effect of a pulsed low-frequency electrostatic field on indicators of orthopedic status, and thermography indicators in the area of injury in children with knee joint injuries has been established. Data were obtained on more pronounced regression of pain, earlier restoration of range of motion in the damaged joint and relief of signs of post-traumatic synovitis with the complex use of a pulsed low-frequency electrostatic field and robotic mechanotherapy in children with damage to the capsular ligamentous apparatus of the knee joint. The obtained clinical and functional results are of great importance for injuries of the knee joint with the risk of contractures in the postoperative period.

Construction of Monolayer Ti3C2Tx MXene on Nickel Foam under High Electrostatic Fields for High-Performance Supercapacitors

Ti3C2Tx MXene, as a common two-dimensional material, has a wide range of applications in electrochemical energy storage. However, the surface forces of few-layer or monolayer Ti3C2Tx MXene lead to easy agglomeration, which hinders the demonstration of its performance due to the characteristics of layered materials. Herein, we report a facile method for preparing monolayer Ti3C2Tx MXene on nickel foam to achieve a self-supporting structure for supercapacitor electrodes under high electrostatic fields. Moreover, the specific capacitance varies with the deposition of different-concentration monolayer Ti3C2Tx MXene on nickel foam. As a result, Ti3C2Tx/NF has a high specific capacitance of 319 mF cm−2 at 2 mA cm−2 and an excellent long-term cycling stability of 94.4% after 7000 cycles. It was observed that the areal specific capacitance increases, whereas the mass specific capacitance decreases with the increasing loading mass. Attributable to the effect of the high electrostatic field, the self-supporting structure of the Ti3C2Tx/NF becomes denser as the concentration of the monolayer Ti3C2Tx MXene ink increases, ultimately affecting its electrochemical performance. This work provides a simple way to overcome the agglomeration problem of few-layer or monolayer MXene, then form a self-supporting electrode exhibiting excellent electrochemical performance.

Effect of high-voltage electrostatic field treatments on bananas (Musa paradisiaca var. sapientum) on their postharvest quality, enzymatic activity and morphological changes

In this work, the effects of high-voltage electrostatic field (HVEF) on enzyme activities and appearance of stored Musa sapientum were investigated as well as the intensity of spotting by Digital Image Analysis (DIA). By applying HVEF at 6 kV cm−1 during 7.5 minutes, color features on their surface after day 4, maintained stable values (R ≥ 191, G ≥ 165, L* ≥ 82, and b* ≥ 41), while control samples had lower figures of these parameters. Enzyme activities (expressed as Umg protein−1), for pectinmethylesterase in peel, HVEF treatments induced values ≤ 9 Umg−1, while control ≥ 16 Umg−1; polygalacturonase in peel; HVEF samples had activities ≤ 120 Umg−1 at days 6 and 8, while control samples ≥ 211 Umg−1; and, in pulp, after day 4, HVEF brought activities ≤ 37 Umg−1 while control samples were ≥ 71 Umg−1. Polyphenoloxidase, activities for treated samples were enhanced (in the peel, HVEF samples ≥553 Umg −1 and control ones ≤425 Umg−1; and for pulp, HVEF induced activities ≥979 Umg−1 while control ≤717 Umg −1). These results did not impact negatively in the spotting on the surface of the fruits. Results suggested that HVEF can extend the shelf life of M. sapientum.

High-voltage electrostatic field with 35 kV-15 min could reduce Pseudomonas spp. to maintain the quality of pork during −1 °C storage

This study evaluated the bacterial-reducing effects of different high voltage electrostatic field (HVEF) parameters (voltage 20,25,30,35 kV, time 5,10,15,20 min) on chilled pork, and studied the effects of HVEF bacterial-reducing treatment on the microbial number and the quality of pork during ice-temperature (−1 °C) storage. The results showed that HVEF of 35 kV-15 min was the best parameter, which made a 0.51 log CFU/g bacterial reduction. HVEF treatment reduced the number of Pseudomonas spp. by 0.50 log CFU/g, but no significant decrease was found in Brochothrix thermosphacta and lactobacilli. The abundance of Pseudomonas fragi (most abundant species in pork) significantly decreased after HVEF treatment, which may be the reason for the significant decrease of TVB-N and TBARS in HVEF group at the end of storage. During −1 °C storage, HVEF group exhibited better quality characteristics on shear force and cooking loss, which could effectively extend the shelf-life of chilled pork. Industrial relevanceHigh voltage electrostatic field (HVEF) is an emerging non-thermal inactivation technology. However, it is necessary to optimize the processing parameters based on the characteristics of the food. This study optimized the optimal processing parameters of HVEF for chilled pork and validated its contribution to maintaining the quality of pork during ice-temperature storage. These findings are of great significance for food processing, food preservation and the development of new refrigeration equipment.

Application of the Effect of Nonthermal Technologies on the Oxidation of Proteins and Lipids in Pigeon Meat during Chilled Storage

This study investigated the effects of low-voltage electrostatic field (LVEF), electron beam irradiation (EBI), and modified atmosphere packaging (MAP) on protein and lipid oxidation of pigeon meat (PM) during chilled storage. The water-holding capacity (WHC) and color reflected that the difference between the LVEF-treated (1.20 kV/m) group and the fresh groups was the smallest. The oxidation analysis of protein showed that the LVEF-treated group had smaller values of carbonyl concentration (0.0551 ± 0.0048 μmol/g), larger values of sulfhydryl concentration (0.737 ± 0.0364 μmol/g), and higher Ca2+-ATPase activity (30.10 ± 1.52 U/g) than the C4 group (0.0649 ± 0.0013 μmol/g, 0.510 ± 0.0225 μmol/g, and 25.18 ± 1.42 U/g, respectively). SDS-PAGE demonstrated the ability of LVEF to inhibit the hydrolysis and cross-linking of proteins. Meanwhile, the LVEF-treated group had lower values of TBARs (2.26 ± 0.0371 μg/kg) than the other groups and had a lower lipid oxidation level. In addition, the fatty acids in the LVEF-treated group were similar to those in the fresh group and were beneficial to human health. In conclusion, LVEF (1.20 kV/m) could inhibit protein and lipid oxidation of PM during chilled storage.

Effects of high voltage electrostatic field assisted freezing enhanced with ultrahigh permittivity ceramic on quality attributes of grass carp (Ctenopharyngodon idella) fillets during frozen storage

Small sample capacity is a critical limitation for the industrialization of the high voltage electrostatic field assisted freezing (HVEFF) technique. In this study, using grass carp as a sample, the effects of ultrahigh permittivity ceramic enhanced HVEFF system on the quality attributes of grass carp (Ctenopharyngodon idella) fillets during freezing and frozen storage were investigated. The appropriate electrostatic field strength for freezing grass carp fillets was determined first with the HVEFF Peltier cooling platform and then used for the freezing and frozen storage of grass carp fillets in an HVEFF refrigerator at −18 °C. The biochemical qualities, and ice crystal morphology of the samples were measured every 2, 4, 6, and 8 weeks during frozen storage. Compared to the frozen control, this novel HVEFF system could effectively delay the deterioration of texture and water migration, and reduce TVB-N, TBARS and the equivalent ice crystal diameters. This study not only showed the positive effect of this novel HVEEF system on the frozen preservation of grass carp fillets but more importantly provided a solution to the bottleneck of HVEFF industrialization.

Effect of bending deformation on suspended topological insulator nanowires: Towards a topological insulator based NEM switch

Nanodevices consisting of the suspended and supported parts of topological insulator Bi2Se3 nanowires were fabricated and measured at low and room temperatures. Probing of topological surface states, accompanied by the electrostatic field effect used to dynamically manipulate bending deformation, was carried out to monitor the external strain introduced into the suspended and supported parts within the same Bi2Se3 nanowire. Depending on the device geometry, pure elastic and elastoplastic types of concave deformation, as well as convex buckling deformation, were realized in the suspended parts of the nanowires. For various types of observed deformations, different magnitudes of increase in the Source-Drain resistance of the deformed part compared to the relaxed part of the same devices were determined. All suspended devices exhibit external strain-sensitive Shubnikov-de Haas oscillation frequencies representing the carriers of top and bottom surface states and bulk, whereas, in the case of supported devices, the bottom surface states are masked by a trivial 2DEG. The obtained results may be useful for strain engineering of TI materials, as well as for applications in NEMS and other areas related to suspended nanostructures.

Effect of Electrostatic Field Assisted Thawing on the Quality of Previously Frozen Beef Striploins

The objective of this study was to evaluate the impact of applying electrostatic field (EF)–assisted thawing on the quality attributes of previously frozen beef striploin. Beef striploins from both sides of 12 USDA Choice carcasses were halved, frozen at −40°C, and thawed under 4 EF voltage treatments: 0 kV (control), 2.5 kV, 5 kV, and 10 kV. After reaching the internal temperature of −1°C, striploins were weighed for yield calculation, swabbed for microbial analysis, fabricated into steaks, and assigned to either 0- or 14-d aging period and retail displayed for 0 or 7 d. Subjective and objective color measurements were taken during the retail display. Upon completion of retail display, Warner-Bratzler shear force (WBSF), cook loss, sarcomere length, troponin-T degradation, muscle fiber spacing, lipid oxidation, antioxidant capacity, pH, and proximate analysis were performed. All EF treatments increased purge loss compared to the control (P&amp;lt;0.05) and did not improve thawing speed, with samples from 10 kV actually taking the longest to thaw (P&amp;lt;0.05). The 2.5 kV and 5 kV samples aged 14 d showed less discoloration than those from 0 kV and 10 kV, and 5 kV samples aged 14 d had higher a* than those from the other treatments (P&amp;lt;0.05). Samples thawed under 10 kV showed a reduction in WBSF compared to the control (P&amp;lt;0.05), but there was no impact of EF on aerobic plate count, sarcomere length, troponin-T degradation,relative fat %, crude protein %, moisture %, purge protein concentration, pH, lipid oxidation, or antioxidant capacity for either the hydrophilic (water soluble) and lipophilic (lipid soluble) portion of the samples (P&amp;gt;0.05). Overall, our study determined that there was no economic benefit to apply EF during thawing regarding yield and purge loss. However, the application of EF may improve tenderness and extend shelf life of beef during retail display.

低压静电场辅助冷藏对草莓贮藏品质的影响

In order to maintain the storage quality of strawberry after harvest and study the effect of low voltage electrostatic field (LVEF)-assisting refrigerated storage on strawberries quality, the study applied the low voltage electrostatic field (3kV 4±1℃ in LVEF group) to store strawberries in refrigeration environment, and setting refrigerated storage at 4±1°C as the control (CK group). The results showed that the freshness days of strawberries refrigerated by low voltage electrostatic field were twice as long as those of refrigerated group. The brightness and red-green degree of strawberries in LVEF group were 1.5 times and 2 times of those in CK group, respectively. The peak hardness of strawberry in LVEF group was 1.43 times of that in CK group, and the hardness decline range was 18.97% lower than that in CK group. The decreasing ranges of Total soluble solids (TSS), Titratable acids (TA) and Vitamin C(VC) in LVEF group were 43.91%, 60.01% and 46.17% lower than those in CK group, respectively. The increment of Malondialdehyde (MDA) of strawberries in LVEF group was 19.77% lower than that in CK group, and the activity peak of Superoxide dismutase (SOD) of strawberries in LVEF group was 1.22 times of that in CK group, and the decreasing range was 22.86% lower than that in CK group. After 10 days of storage, the weight loss rate and decay rate of strawberries in LVEF group and CK group were 16.69%, 15% and 70.65%, 59.45%, respectively. In conclusion, applying low voltage electrostatic field to refrigerated storage can effectively inhibit the quality deterioration of strawberries during refrigerated storage period.

Graphene-based plasmonic nanoantenna with trapezoidal structure in THz band

Mainly manipulating emitted waves via plasmonic resonance is a fundamental characteristic of optical antennas. Plasmonic nanoantennas are used for terahertz (THz) radiation caused by optical interaction with surface resonance. The designed nanoantenna is such that the plasmonic resonance of the nanoantenna changes by controlling the graphene chemical potential (μc) from 0 eV to 0.2 eV. Although a dielectric layer separates the trapezoidal graphene sheets, an essential difference in the scattering parameters and the radiation pattern is observed since an external direct current bias changed the graphene surface impedance to about 860 Ω, which is the optimal value for reducing return loss in nano-systems. In other words, the plasmonic resonance frequencies can be tuned by the effect of a localised electrostatic field. Also, the trapezoidal graphene-based plasmonic nanoantenna has a high quality factor (Q-factor) from 2.35 to 5.71. Therefore, dynamic control, enhancing the input impedance and stable efficiency of graphene-based plasmonic nanoantennas, improves performance and matching at THz nano-systems for many applications of optoelectronic devices.

Effect of low-voltage electrostatic field-assisted partial freezing on large yellow croaker protein properties and metabolomic analysis during storage.

Large yellow croaker is highly perishable during storage because of high protein and moisture content. The degradation of the fish is mainly attributed to microbial growth and enzyme activity, so it is important to find an efficient storage method to extend its shelf life. This study investigated the effect of a low-voltage electrostatic field combined with partial freezing treatment on the physicochemical properties of myofibrillar protein (MP) and metabolomic analysis of large yellow croaker during preservation. The samples in chilled storage (C), partial freezing storage (PF) and 6 kV/m low-voltage electrostatic field partial freezing storage (LVEF-PF) were analyzed during an 18 day storage period. In comparison with the C and PF groups, LVEF-PF delayed the oxidation of MP by inhibiting the formation of carbonyl groups (2.25 nmol/mg pro), and maintaining higher sulfhydryl content (29.73 nmol/mg pro). Fourier transform infrared (FTIR) spectroscopy and fluorescence spectroscopy analysis also demonstrated that the LVEF-PF treatment maintained the stability of the protein structure by increasing the a-helix ratio (19.88%) and reducing the random coil ratio (17.83%). Scanning electron microscopy showed that, compared with the LVEF-PF group, there was more degeneration and aggregation of MP in the C and PF groups after 18 days' storage. The results of untargeted metabolomic analysis showed that 415 kinds of differential metabolites were identified after storage, and the difference levels of differential metabolites were least between the samples treated with LVEF-PF stored on the ninth day and the fresh samples. The main differential metabolic pathways during storage were amino acid metabolism and lipid metabolism. The LVEF-PF treatment could maintain the stability of myofibrillar protein in large yellow croaker during storage. These results showed a potential application of the LVEF-PF method for aquatic product preservation. © 2023 Society of Chemical Industry.

Physical factors in medical rehabilitation of children with damage to the capsulal-ligating apparatus of the knee joint

Pathology of the knee joint in children is a pressing problem in pediatric traumatology, orthopedics and pediatrics. The frequency of injuries to the knee joint is determined by the complexity of its structure, biomechanical features with a high probability of overload. At the same time, intra-articular injuries in children and adolescents, accounting for up to 7% in the structure of inpatient pathology, are the cause of pronounced functional disorders of the lower limb and the risk of developing post-traumatic osteoarthritis.&#x0D; Currently, physical factors are widely used at various stages of medical rehabilitation of children with damage to the capsular-ligamentous apparatus of the knee joint. The conducted studies have established the effectiveness of using local air cryotherapy in the early postoperative period, characterized by a pronounced anti-edematous, analgesic effect. Early regression of pain and elimination of microcirculatory disorders in the area of injury as a result of a course of pulsed low-frequency magnetic therapy at various stages of medical rehabilitation of children with damage to the capsular-ligamentous apparatus of the knee joint have been recorded. The beneficial effect of a pulsed low-frequency electrostatic field on indicators of orthopedic status, and thermography indicators in the area of injury in children with knee joint injuries has been established. Data were obtained on more pronounced regression of pain, earlier restoration of range of motion in the damaged joint and relief of signs of post-traumatic synovitis with the complex use of a pulsed low-frequency electrostatic field and robotic mechanotherapy in children with damage to the capsular ligamentous apparatus of the knee joint. The obtained clinical and functional results are of great importance for injuries of the knee joint with the risk of contractures in the postoperative period.

Effects of different electrostatic field intensities assisted controlled freezing point storage on water holding capacity of fresh meat during the early postmortem period

In this study, the effect of different intensity electrostatic fields on the water holding capacity (WHC) of fresh meat during the early postmortem period in controlled freezing point storage (CFPS) were investigated. Significantly lower cooking loss were found in low voltage electrostatic field (LVEF) and high voltage electrostatic field (HVEF) compared to the control group (CK) (p < 0.05). The myofibril fragmentation index and microstructure results suggested that the sample under HVEF treatment remained relatively intact. It has been revealed that the changes in actomyosin properties under electrostatic field treatment groups were due to the combination and dissociation of actomyosin binding into myofilament concentration, which consequently affects the muscle WHC. The study further demonstrated that the electrostatic field, especially HVEF, might increase the WHC of fresh meat by affecting the distribution of water molecules and physiochemical properties of actomyosin during the early postmortem period.

Low-voltage electrostatic field enhances the frozen force of −12 ℃ to suppress oxidative denaturation of the lamb protein during the subsequent frozen storage process after finishing initial freezing

The effect of low-voltage electrostatic field (LVEF) assisted −9 °C (LVEF-9) and −12 °C (LVEF-12) frozen, non-LVEF-assisted −9 °C (NLVEF-9) and −12 °C (NLVEF-12) frozen, and conventional frozen (CF-18, −18 °C) storage on the muscle microstructure and the oxidative denaturation of the lamb protein during the subsequent frozen storage process after finishing initial freezing was investigated. Compared with NLVEF-9, LVEF-9, and NLVEF-12, LVEF-12 maintained the better integrity of muscle microstructure, demonstrated by smaller holes, more complete Z-line and M-line, and no significant difference with CF-18 (P > 0.05). Furthermore, LVEF-12 effectively inhibited protein oxidative denaturation as shown by the lower carbonyl content, surface hydrophobicity, and higher total/active sulfhydryl groups and Ca2+-ATPase activity. Moreover, LVEF-12 effectively maintained the integrity of the secondary and tertiary structure of proteins, reduced cross-linking aggregation of proteins, and sustained better functional properties, as shown by higher α-helix content, fluorescence intensity, protein solubility, and lower R-value, disulfide bonds.

Investigating the effect of electrostatic field on electronic structures of C58N2 molecules from SCC-DFTB simulations

Self-consistent charge density functional tight-binding simulations are performed to investigate the effect of externally electrostatic field on nitrogen-doped fullerene C58N2 molecules. Based on the obtained geometric structures of twenty-three C58N2 configurations, electric field is applied to six selected configurations. We analyze the effects of the direction and strength of the electric field on the HOMO and LUMO energy levels, chemical potential, energy gap, dipole moment, Mulliken populations on atoms, and the variations of molecular orbitals at HOMO and LUMO energy levels of these configurations. The calculation results show that the electric field can change them. The effects of the electric field on the Mulliken charge distribution on the atoms in each configuration present complex patterns, and changing electric field’s direction and strength significantly affect the molecular orbitals. Here, variation of electric field direction can change the phase of molecular orbitals of the configuration having relatively high energy, and the change in the strength of the electric field has a more pronounced effect on the electron distribution at the LUMO levels.

Large‐Scale On‐Chip Integration of Gate‐Voltage Addressable Hybrid Superconductor–Semiconductor Quantum Wells Field Effect Nano‐Switch Arrays

AbstractStable, reproducible, scalable, addressable, and controllable hybrid superconductor–semiconductor (S–Sm) junctions and switches are key circuit elements and building blocks of gate‐based quantum processors. The electrostatic field effect produced by the split gate voltages facilitates the realization of nano‐switches that can control the conductance or current in the hybrid S–Sm circuits based on 2D semiconducting electron systems. Here, a novel realization of large‐scale scalable, and gate voltage controllable hybrid field effect quantum chips is experimentally demonstrated. Each chip contains arrays of split gate field effect hybrid junctions, that work as conductance switches, and are made from In0.75Ga0.25As quantum wells integrated with Nb superconducting electronic circuits. Each hybrid junction in the chip can be controlled and addressed through its corresponding source–drain and two global split gate contact pads that allow switching between their (super)conducting and insulating states. A total of 18 quantum chips are fabricated with 144 field effect hybrid Nb‐ In0.75Ga0.25As 2DEG‐Nb quantum wires and the electrical response, switching voltage (on/off) statistics, quantum yield, and reproducibility of several devices at cryogenic temperatures are investigated. The proposed integrated quantum device architecture allows control of individual junctions in a large array on a chip useful for emerging cryogenic quantum technologies.

Effects of electrostatic field-assisted freezing on the functional properties and aggregation behavior of gluten

Changes in gluten during the freezing process could cause a deterioration in dough quality, which would be solved by electrostatic field treatment. This paper investigated the effects of electrostatic field assisted freezing (EFAF) on the functional properties, structural characteristics and aggregation behavior of gluten. The results showed that EFAF improved the functional properties of gluten with enhanced water holding, emulsifying and foaming properties. When the electrostatic field was applied, the α-helix content and g-g-g conformation of gluten proteins increased with a maximum of 27.50 % and 40.05 %, respectively, which were significantly different from the control (P < 0.05). The degree of depolymerization of gluten macromolecules decreased when the electrostatic field was applied, and was obtained to be the lowest at 600 V with 5.71 %, which was significantly different from that without applied electrostatic field (P < 0.05). After EFAF, AFM analysis showed a more intact glutenin chain structure and smaller particle size of the gliadin. These results indicated that EFAF improved the functional properties of gluten proteins by the mechanism of slowing down the depolymerization of gluten macromolecules, maintaining the chain structure of gluten, stabilizing the intramolecular disulfide bonds of gliadin, and stabilizing the microstructure of gluten.