A thermally reversible sizing agent was prepared by directly mixing the furfurylamine-modified epoxy resin (FAE) and the maleimide-functionalized Jeffamine T403 (MAT), and it was used to impart self-healing ability at interface based on the reversible Diels-Alder reaction for potential application in carbon fiber composites. The surface characteristics of FAE/MAT-modified carbon fibers were investigated using scanning electron microscopy, Fourier transform infrared spectroscopy, X-ray photoelectron spectroscopy, and dynamic contact angle meter and tensiometer. The initial interfacial shear strength of modified carbon fiber composites and the multiple healings of the interface were investigated via a microbond test. The results demonstrated that the healing efficiency of the continuous and uniform FAE-MAT sizing layer functionalized carbon fiber composites was up to 93.8% for the first healing cycle. Furthermore, it is expected that the interface self-healing of carbon fiber reinforced composites can be achieved from research laboratory to industrial applications by this strategy.
To
improve the mechanical
properties of lignin-based carbon nanofibers, the amine-terminated
highly cross-linked polyphosphazene-functionalized carbon nanotubes
(PZAA@CNTs) were successfully synthesized by in situ polycondensation
and deposition using hexa-(4-aminophenoxy) cyclotriphosphazene (HACP)
and hexachlorocyclotriphosphazene (HCCP) as monomers. The thickness
of the amine-terminated polyphosphazene layer coated on the carbon
nanotubes was about 12.7 nm. The strong interaction of hydrogen bonding
between PZAA@CNTs and lignin facilitated the formation of good fiber
morphology at various stages. The thin polyphosphazenes layer improved
the thermal stability of lignin/PZAA@CNT-based nanofiber mats and
promoted the carbonization of lignin. The tensile test results showed
that significant enhancements of tensile strength and tensile modulus
were achieved when 1.0 wt % PZAA@CNTs was introduced to lignin. X-ray
diffraction (XRD) and Raman spectroscopy studies suggested that the
number of graphite crystallites and crystallite size increased after
incorporation of PZAA@CNTs. This is a promising method to enhance
the mechanical properties of lignin-based carbon nanofibers and prepare
biobased carbon nanofibers for a wider application.
Food allergy has become a growing health concern that may impair life quality and even cause life-threatening outcomes. Accidental and continuous exposure to allergenic bioaerosols has a substantially negative impact on the respiratory health of patients. Traditional analytical methodologies for food allergens are restricted by strong reliance on bulk instrumentation and skilled personnel, particularly in low-resource settings. In this study, a fluorescent sensor array based on the enzyme-linked immunosorbent assay performed on a herringbone-shaped microfluidic chip (ELISA-HB-chip) was designed for dynamically sensitive and multiplexed quantification of foodborne allergens in aerosols that originated from liquid food extracts. Due to the high surface area of aerosol particles and sufficient mixing of immunological reagents using a herringbone micromixer, the detection sensitivity was improved by over an order of magnitude compared to traditional allergen detection in the aqueous phase. Through fluorescence imaging of multiple regions on the ELISA-HB-chip, four important foodborne allergens, namely, ovalbumin, ovomucoid, lysozyme, and tropomyosin, could be simultaneously monitored without any cross-reactivity, and the limits of detection for these allergenic species were determined to be 7.8, 1.2, 4.2, and 0.31 ng/mL, respectively. Combining with a 3D printed and portable fluorescence microscope, this platform exhibited an excellent field-deployable capacity for quick and accurate determination of allergens in the aerosol state from spiked buffer solutions, thus displaying the practicality for food safety screening at cooking or food processing sites where patients are potentially under exposure to allergenic bioaerosols that escaped from food matrices or extracts.
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