Egg-White Mediated Sol-Gel Synthesis of Cobalt Ferrites and Their Electrocatalytic Activity Towards Alkaline Water Electrolysis

Abstract

This research manuscript deals the electrocatalytic properties of spinel-type oxides of Co and Fe having composition CoxFe3-xO4 (0≤x≤1.5) which is synthesized by natural egg-white mediated sol-gel route. Physicochemical studies (IR and XRD) indicated the formation of almost pure spinel phase of the oxide. Morphological structure in the form of film on Ni-support was observed to be the same except CoFe2O4, which showed some aggregation on the surface of support. For electrochemical characterizations, the oxide powder was transfered to film electrode on the pre-treated Ni-support. The cyclic voltammogram (CV) recorded in 1M KOH at 25°C in the potential region 0.0-0.7 V showed a pair of redox peaks, one anodic (EPa=51212mV) and corresponding cathodic (EPc=359  10mV), prior to oxygen evolution reaction (OER). The anodic polarization study showed that the substitution of Co for Fe in the Fe3O4 lattice marginally improved the electrocatalytic activity of the materials and it is found to the greatest with 0.5 mol Co-substitution. The substitution of Co increased the Tafel slope value, but the order of reaction was almost unity with each electrocatalyst. The standard electrochemical enthalpy of activation (∆H el°≠ ), standard enthalpy of activation (∆H°≠) and standard entropy of activation (∆S°≠) have been determined by recording the anodic polarization at different temperatures. The value of ∆H el°≠ was found to be minimum with most active Co0.5Fe2.5O4 electrode.

Modification methods and applications of egg protein gel properties: A review

“…Monoclinic WO 3 and Fe‐doped WO 3 powders were synthesized with a photocatalytic activity using fresh EW (Luxmi & Kumar, 2019). Spinel cobalt ferrites were synthesized with electrocatalytic properties based on egg white, which is an excellent integrated electrode material (Singh et al., 2020). EP was used as a complexing agent and prepared SnO 2 : E 3+ phosphors with a rutile structure of tetragonal SnO 2 as the main phase, which has application prospects in the field of temperature sensors (Tian et al., 2020).…”

Set yoghurt processing with eggs as milk replacements, and improvement of texture, rheology, and microstructure by formulation design and optimisation

“…Firstly, egg-based set yoghurt usually had a coarse gel texture with certain numbers of pinholes inside upon high heat treatment. This might be explained by the poor thermal stability (Singh et al, 2020) of egg proteins as compared to milk proteins, as egg proteins began to denature and agglomerate at around 56°C, and completely set at 80°C, whereas heat treatment over 56°C was usually unavoidable in egg-based yoghurt processing. Secondly, the prepared egg-based yoghurt often had unpleasant smell, which was hard to remove.…”