Due to its high overpotential and low efficiency, the conversion of water to O(2) using solar energy remains a bottleneck for photocatalytic water splitting. Here the microscopic mechanisms of the oxygen evolution reaction (OER) on differently structured anatase surfaces in aqueous surroundings, namely, (101), (001), and (102), are determined and compared systematically by combining first-principles density functional theory calculations and a parallel periodic continuum solvation model. We show that OER involves the sequential removal of protons from surface oxidative species, forming surface peroxo and superoxo intermediates. The initiating step, the first proton removal, dictates the high overpotential. Only at an overpotential of 0.7 V (1.93 V vs SHE) does this rate-controlling step become surmountable at room temperature: the free energy change of the step is 0.69, 0.63, and 0.61 eV for (101), (102), and (001) surfaces, respectively. We therefore conclude that (i) OER is not sensitive to the local surface structure of anatase and (ii) visible light (<∼590 nm) is, in principle, capable of driving the photocatatlytic OER on anatase kinetically. By co-doping high-valent elements into the anatase subsurface, we demonstrate that the high overpotential of the OER can be significantly reduced, with extra occupied levels above the valence band.

An AIE fluorescent switch exhibited multi-parameter detection properties for pH, sulfite anion and pressure with good linear relationships.

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BACKGROUND Blending and shearing, two types of comminution methods, are widely used in the manufacturing of surimi‐based products. The comminution methods applied are varied to product types and manufacturers. In this study effects of different comminution methods (blending and shearing) on gelling properties of silver carp surimi were investigated. RESULTS Regardless of comminution methods, breaking force, penetration distance and water holding capacity of surimi gel significantly increased with comminution duration up to 10 min. As compared with blending, those values under shearing of the same duration were significantly higher. Within 3 min of comminuting whiteness values of gels by shearing were significantly higher than those by blending. Electrophoresis studies showed that comminution method had no obvious effect on protein patterns. Scanning electron microscopy images revealed that more uniform and denser network was formed in the surimi gels made by shearing. Water distribution of the gels made by shearing was obviously more uniform according to magnetic resonance imaging analysis. CONCLUSION Our results suggested that with respect to blending, shearing was a better choice to maximize the gelling ability of silver carp surimi, which resulted in the higher values of texture, whiteness and water holding capacity. It could be attributed to the denser three‐dimensional network and more uniform water distribution of the surimi gel prepared by shearing. © 2019 Society of Chemical Industry

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Dark teas are prepared by a microbial fermentation process. Flavan-3-ol B-ring fission analogues (FBRFAs) are some of the key bioactive constituents that characterize dark teas. The precursors and the synthetic mechanism involved in the formation of FBRFAs are not known. Using a unique solid-state fermentation system with β-cyclodextrin inclusion complexation as well as targeted chromatographic isolation, spectroscopic identification, and Feature-based Molecular Networking on the Global Natural Products Social Molecular Networking web platform, we reveal that dihydromyricetin and the FBRFAs, including teadenol A and fuzhuanin A, are derived from epigallocatechin gallate upon exposure to fungal strains isolated from Fuzhuan brick tea. In particular, the strains from subphylum Pezizomycotina were key drivers for these B-/C-ring oxidation transformations. These are the same transformations seen during the fermentation process of dark teas. These discoveries set the stage to enrich dark teas and other food products for these health-promoting constituents.

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