Simultaneous Recovery of Matrix and Fiber in Carbon Reinforced Composites through a Diels–Alder Solvolysis Process

Efficient and comprehensive recycling of fiber-reinforced thermosets is particularly challenging, since the irreversible degradation of the matrix component is necessary in order to separate the fiber component in high purity. In this work, a new approach to fully recyclable thermoset composites is presented, based on the thermal reversibility of an epoxy-based polymer network, crosslinked through Diels–Alder (DA) chemistry. Carbon fiber composites, fabricated by compression molding, were efficiently recycled through a simple solvolysis procedure in common solvents, under mild conditions, with no catalysts. Specifically, the purity of reclaimed fibers, assessed by thermogravimetric analysis and scanning electron microscopy, was very high (>95%) and allowed successful reprocessing into second generation composites. Moreover, the dissolved matrix residues were directly employed to prepare smart, thermally healable coatings. Overall, DA chemistry has been shown to provide a convenient strategy towards circular economy of thermoset composites.

Exploring the thermal reversibility and tunability of a low molecular weight gelator using vibrational and electronic spectroscopy and rheology

The strength of metastable gels formed by self-assembly of GAG tripeptides in water can be tuned by annealing.

Gold nanoclusters and fluorescence-based sensing

[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] The main topic of this dissertation focuses on development of analytical methods, mainly modification and application of metal nanoclusters in fluorescence-based sensing. Based on bovine serum albumin passivated gold nanoclusters (AuNCs@BSA) we firstly developed a fluorescent biosensor platform, combining cholesterol oxidase with assistance of surfactant, for selective detection of water insoluble analyte, cholesterol in aqueous condition. Moreover, we designed a series of modification strategy to enhence thermal reversibility of AuNCs@BSA, aiming at reducing hysteresis remained during thermal cycles. Taking advantage of optimized thermal reversibility in terms of fully recoverable fluorescence intensity, analytical performance of modified AuNCs@BSA was investigated and an aqueous-phase temperature sensor was achieved. In addition to AuNCs, we developed novel glutathione stabilized copper NCs with green-emission in assistance of ascorbic acid reduction, which showed great resistance to nitro compounds. Further, analytical application of as-prepared Cu NCs to ratiometric sensing on explosive molecules, cooperating with AuNCs@BSA, was investigated. In the last, a novel and facile temperature mapping method using ionic liquid and organic fluorescent molecular rotor were described. Making use of viscosity-sensitive fluorescent dye, temperature was converted to ratio value of fluorescence intensity and recorded, enabling visualized thermal map.

THE STUDY OF THERMAL REVERSIBILITY OF THE FREEZING-DEFROST PROCESS OF BROWNED ONION

The features and dynamics of the freezing-defrost processes of the studied sample of browned onion were established and studied. At the research it was revealed, that at freezing temperature –20 °С the value of maximal freezing speed does not change. The process of defrost of browned onion was carried out using calorimeter with the reverse connection on temperature and PID-regulator, on the temperature curve of its freezing. It was determined, that the process of defrost of the studied sample needs more heat that is educed at freezing. The modes of stepped defrost that testify to the possibility of thermal reversibility of freezing process were experimentally established. The direct dependence of educed and consumed heat quantity on the mode of thermal processing of studied sample was revealed. The more moisture was eliminated from the food product, the less heat must be consumed for defrost. The analogous dependence is typical also for the freezing process. The received data can be used for determination of the rational modes of freezing and defrost of the browned onion.