Electrochemical nucleation and growth of copper on iron and aluminum: A TEM study of industrial copper cementation

Author(s):  
L.E. Murr ◽  
V. Annamalai

Georgius Agricola in 1556 in his classical book, “De Re Metallica”, mentioned a strange water drawn from a mine shaft near Schmölnitz in Hungary that eroded iron and turned it into copper. This precipitation (or cementation) of copper on iron was employed as a commercial technique for producing copper at the Rio Tinto Mines in Spain in the 16th Century, and it continues today to account for as much as 15 percent of the copper produced by several U.S. copper companies.In addition to the Cu/Fe system, many other similar heterogeneous, electrochemical reactions can occur where ions from solution are reduced to metal on a more electropositive metal surface. In the case of copper precipitation from solution, aluminum is also an interesting system because of economic, environmental (ecological) and energy considerations. In studies of copper cementation on aluminum as an alternative to the historical Cu/Fe system, it was noticed that the two systems (Cu/Fe and Cu/Al) were kinetically very different, and that this difference was due in large part to differences in the structure of the residual, cement-copper deposit.

2000 ◽  
Vol 446 (1-2) ◽  
pp. 103-111 ◽  
Author(s):  
Gerko Oskam ◽  
Peter C. Searson

Author(s):  
Dawid Barbarzak

Italian humanists’ discoveries of ancient texts and printed editions of such ancient works as Lucretius’ De rerum natura, Plato’s Symposium or Apicius’ De re coquinaria strongly influenced the renewal of the Epicurean category of pleasure (voluptas) and created a new approach to eating. Many Italian humanists began emphasizing bodily needs and stressed their importance. We can find these ideas in the works of Lorenzo Valla (De voluptate, 1431), Marsilio Ficino (De voluptate, 1457) or Bartolomeo Platina (the author of the first printed cookbook De honesta voluptate et valetudine, ca. 1465-68) who recognized that food could be also consumed for pleasure. The phenomenon of the philosophical and literary banquet became common practice among Italian, and later also Polish, humanists. Such associations as the Roman Academy, Florentine Academy, or Polish Sodalitas litteraria Vistulana were the place of humanistic discussion, which was valued more than luxurious food. It is reflected in 16th-century Polish poetry (Filippo Buonaccorsi „Callimachus”, Conrad Celtis; Paweł z Krosna; Jan Dantyszek „Dantiscus” and others) and philosophical treaties such as Mikołaj Rej’s Wizerunek własny, 1558, inspired by Palingenius’ Zodiacus vitae, or Łukasz Górnicki’s Dworzanin polski, 1566, inspired by Baldassare Castiglione’s Il corteggiano. The quoted authors recommend moderation in drinking and criticize Polish and German drunkenness. Dining with friends could also serve as remedy for vanitas or all kinds of sorrow, according to the tradition of Anacreontic and Horatian poetry. We can see it clearly in Foricoenia of Jan Kochanowski (1584), where the joy of drinking wine and singing at the table interweaves with reflection on the human condition and vanishing.


2020 ◽  
Vol 12 (28) ◽  
pp. 3617-3625
Author(s):  
Gengan Saravanan ◽  
Subramanian Mohan

Electrochemical deposition of platinum nanoflower particles (PtNFPs) on reduced graphite oxide, rGO/GCE, using H2PtCl6 electrolyte in H2SO4 solution was investigated by chronoamperometry (CA).


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