Based on DFT calculations, we propose a TM@CN hybrid structure, in which the single-atom transition metal (TM = Pt, Pd, Co, Ni, Cu) is supported by graphitic carbon nitride (g-CN), as a promising high-performance OER catalyst. Our work reveals the importance of local TM coordination in catalysts for the OER, which would lead to a new class of low-cost, durable and efficient OER catalysts.
The challenge of safe hydrogen storage has limited the practical application of solar-driven photocatalytic water splitting. It is hard to isolate hydrogen from oxygen products during water splitting to avoid unwanted reverse reaction or explosion. Here we propose a multi-layer structure where a carbon nitride is sandwiched between two graphene sheets modified by different functional groups. First-principles simulations demonstrate that such a system can harvest light and deliver photo-generated holes to the outer graphene-based sheets for water splitting and proton generation. Driven by electrostatic attraction, protons penetrate through graphene to react with electrons on the inner carbon nitride to generate hydrogen molecule. The produced hydrogen is completely isolated and stored with a high-density level within the sandwich, as no molecules could migrate through graphene. The ability of integrating photocatalytic hydrogen generation and safe capsule storage has made the sandwich system an exciting candidate for realistic solar and hydrogen energy utilization.
The past two decades have witnessed a global surge in the application of probiotics as functional ingredients in food, animal feed, and pharmaceutical products. Among food industries, the dairy industry is the largest sector where probiotics are employed in a number of dairy products including sour/fermented milk, yogurt, cheese, butter/cream, ice cream, and infant formula. These probiotics are either used as starter culture alone or in combination with traditional starters, or incorporated into dairy products following fermentation, where their presence imparts many functional characteristics to the product (for instance, improved aroma, taste, and textural characteristics), in addition to conferring many health‐promoting properties. However, there are still many challenges related to the stability and functionality of probiotics in dairy products. This review highlights the advances, opportunities, and challenges of application of probiotics in dairy industries. Benefits imparted by probiotics to dairy products including their role in physicochemical characteristics and nutritional properties (clinical and functional perspective) are also discussed. We transcend the traditional concept of the application of probiotics in dairy products and discuss paraprobiotics and postbiotics as a newly emerged concept in the field of probiotics in a particular relation to the dairy industry. Some potential applications of paraprobiotics and postbiotics in dairy products as functional ingredients for the development of functional dairy products with health‐promoting properties are briefly elucidated.
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