• Journal of Energy Engineering
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• v.19 no.1
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• pp.16-20
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• 2010

In present work, tin-carbon mixtures by using carbon from pyrolyzed coffee seeds were synthesized. Synthesis methods includes simple mixing and chemical mixing. X-ray diffraction pattern indicated carbon and tin mixture peaks and scanning electron microscope images showed particles size of $12{\sim}85\;{\mu}m$ and shape. Charge discharge test were carried out. Tin-carbon mixture by chemical mixing indicated higher discharge capacity of 191 mAh/g than commercial carbon black(105 mAh/g) for 15cycles. Tin-carbon mixture by simple mixing indicated similar performance to carbon black.

• Journal of Food Hygiene and Safety
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• v.34 no.1
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• pp.65-72
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• 2019

This study was aimed at investigating the levels of the natural preservatives of benzoic, sorbic and propionic acids in cereal grains, nuts and seeds. Benzoic and sorbic acid were analyzed by high-performance liquid chromatography with a diode-array detector (HPLC-DAD) and further confirmed by liquid chromatography-tandem mass spectrometry (LC-MS/MS), whereas propionic acid was analyzed using a gas chromatography-flame ionization detector (GC-FID) and further confirmed by gas chromatography-mass spectrometry (GC-MS). Benzoic, sorbic and propionic acids were found in 44, 22, and 550 samples out of 702 samples, respectively. From the total of 702 samples. The concentrations of benzoic, sorbic and propionic acid were ranged from not detected (ND) to 23.74 mg/L, from ND to 7.90 mg/L, and from ND to 37.39 mg/L in cereal grains, nuts and seeds, respectively. The concentration ranges determined in this study could be used as standard criteria in the process of inspecting cereal grains, nuts and seeds for preservatives as well as to address consumer complaints or trade disputes.