A self-generated and degradation-resistive cratered stainless steel electrocatalyst for efficient water oxidation in a neutral electrolyte

2017 ◽  
Vol 5 (36) ◽  
pp. 19210-19219 ◽  
Author(s):  
Minoh Lee ◽  
Hyo Sang Jeon ◽  
Si Young Lee ◽  
Haeri Kim ◽  
Sang Jun Sim ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Chemical Composition ◽  
Electrochemical Oxidation ◽  
Water Oxidation ◽  
Steel Surface ◽  
Stainless Steel Surface ◽  
Composition Change ◽  
Neutral Electrolyte ◽  
Oxidation Properties

The chemical composition change of Ni and Fe on a cratered stainless steel surface as a result of electrochemical oxidation leads to significantly enhanced water oxidation properties in a neutral electrolyte.

scholarly journals Study on the effect of Weber Number to heat transfer of multiple droplets on hot stainless steel surface

2018 ◽  
Vol 154 ◽  
pp. 01114 ◽  
Author(s):  
Aria Riswanda ◽  
Indro Pranoto ◽  
Deendarlianto ◽  
Indarto ◽  
Teguh Wibowo
Keyword(s):  
Stainless Steel ◽  
Surface Temperature ◽  
Weber Number ◽  
Steel Surface ◽  
Cooling System ◽  
Spray Cooling ◽  
Stainless Steel Surface ◽  
Temperature Decrease ◽  
Evaporation Time ◽  
Decrease Rate

Multiple droplets are drops of water that continuously dropped onto a surface. Spray cooling is an application of the use of droplet on a cooling system. Spray cooling is usually used in a cooling system of electronic devices, and material quenching. In this study, correlations between Weber number and surface temperature decrease rate during multiple droplets impingement are investigated and analyzed. Visualization process is used to help determine the evaporation time of droplets impingement by using high speed camera. Induction stove is used to maintain a stainless steel surface temperature at 120°C, 140°C, and 160°C. The Weber number was varied at 15, and 52.5 to simulate low and medium Weber number. The result of this study shows that increase in Weber number does not increase the temperature decrease rate noticeably. Whereas the Weber number decrease the time required for surface temperature to reach its lowest surface temperature. It was also found that for low and medium Weber number, Weber number affect the evaporation time of multiple droplets after impingement.

Adhesion characteristics of whole milk powder to a stainless steel surface

1998 ◽  
Vol 97 (3) ◽  
pp. 191-199 ◽  
Author(s):  
Paul R. Rennie ◽  
X.D. Chen ◽  
Antony R. Mackereth
Keyword(s):  
Stainless Steel ◽  
Steel Surface ◽  
Milk Powder ◽  
Stainless Steel Surface ◽  
Whole Milk ◽  
Whole Milk Powder

Tannic acid anchored layer-by-layer covalent deposition of parasin I peptide for antifouling and antimicrobial coatings

RSC Advances ◽  
2016 ◽  
Vol 6 (18) ◽  
pp. 14809-14818 ◽  
Author(s):  
Gang Xu ◽  
Dicky Pranantyo ◽  
Bin Zhang ◽  
Liqun Xu ◽  
Koon-Gee Neoh ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Schiff Base ◽  
Tannic Acid ◽  
Michael Addition ◽  
Steel Surface ◽  
Stainless Steel Surface ◽  
Layer By Layer ◽  
Deposition Technique ◽  
Antimicrobial Coatings ◽  
Layer Deposition

Tannic acid and parasin I were deposited alternatively on stainless steel surface by Michael addition/Schiff base reaction-enabled layer-by-layer deposition technique.

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