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Carbon nanotubes (CNTs) and nitrogen-doped carbon nanotubes (CNx) were synthesized by the floating catalyst chemical vapor deposition (FCCVD) method. Pt nanoparticles were deposited onto the two catalyst supports with the ethylene glycol reduction method. Different from CNTs that contain straight hollow tubes, CNx contain a bamboolike structure with kinks along the tubes and more surface defects. X-ray photoelectron spectroscopy (XPS) confirms the nitrogen atoms in the graphite matrix and reveals the chemical natures of the doped nitrogen atoms. Carbon K-edge near-edge X-ray absorption fine structure (NEXAFS) and Raman characterizations reveal higher defectiveness in CNx than CNTs. The unique structure and surface property of CNx leads to a better dispersion of Pt nanoparticles on CNx than on CNTs, as revealed by TEM images. Pt supported on CNx (Pt/CNx) exhibited a higher electrochemical surface area (ECSA) and higher catalytic activity toward oxygen reduction reaction (ORR), in comparison to Pt supported on CNTs (Pt/CNTs). Better performance of Pt/CNx than Pt/CNTs has been confirmed by single-cell fuel cell tests.

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Ein neuer Stern unter den Katalysatoren: Mehrarmige sternförmige Pt‐Nanodrähte auf Kohlenstoffträger (siehe SEM‐Bild) sind aktive und stabile Elektrokatalysatoren für Protonenaustauschmembran‐Brennstoffzellen. Diese neuartige Nanostruktur ist weitaus aktiver und haltbarer als der gegenwärtig eingesetzte, kommerzielle Pt/C‐Katalysator mit Pt‐Nanopartikeln.

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Fruit juice has been traditionally preserved by thermal pasteurisation. However, the applied heat can cause detrimental effects on health-promoting components such as phenolic compounds. Several non-thermal technologies such as membrane filtration, pulsed electric field (PEF) and ultraviolet (UV) exposure are promising methods developed for liquid food preservation. In particular, the combination of UV and PEF has proven to be more effective for microbial inactivation and maintaining nutritional quality of fruit juice compared with individual applications.