Hydrophobic RuO2/Graphene/N-doped porous carbon hybrid catalyst for Li-air batteries operating in ambient air

Li–air batteries have received significant attention for their ultrahigh theoretical energy density. However, the byproducts induced by attacking air hinder the conversion of Li–O2 batteries to Li–air batteries. Humidity is one of the main obstacles, not only causing side reactions with the discharge products but also leading to rapid corrosion of the lithium anode. Here, we fabricated a novel composite hydrophobic catalyst by loading RuO2 and graphene on N-doped porous carbon. The catalyst was endowed with hydrophobicity and showed superior catalytic performance and low affinity to water in the air. A Li–air battery equipped with this novel composite catalyst exhibited eminent cycling performance in pure oxygen (over 470 h), humid oxygen [∼40% relative humidity (RH), over 310 h], and ambient air (∼42% RH, over 330 h) at a current density of 500 mA g−1, and the discharge specific capacity increased from 13122.1 to 19358.6 mAh g−1. © 2022

Highly efficient textile supercapacitors made with face masks waste and thermoelectric Ca3Co4O9-δ oxide

We studied the electrochemical performance of solid state supercapacitors (SCs) made with surgical face mask (FM) waste and blister packs recycled from paracetamol packaging. The Ca3Co4O9-δ (CaCo) oxide was also deposited on the SC electrodes to store charge by redox reactions. The CaCo microparticles had a plate-like morphology and had sizes in the range of 1–4 µm. They also presented a monoclinic phase according to the analysis by the X-ray diffraction. The electrochemical characterization of the face mask-based SCs was carried out and found maximum capacitance/energy density values of 1706.2 F g−1/208.4 Wh kg−1 and 816.8 F g−1/99.7 Wh kg−1 for the SCs made with and without CaCo, respectively. Thus, incorporating the CaCo into the SCs improved the energy density and capacitance by ≈108%. The best device made with CaCo also presented a moderate capacitance retention of 82.1% after 1500 cycles of charge/discharge and long discharge times of at least 10 h (at a maximum output voltage of 0.54 V). Additionally, the devices were subjected to pressing conditions by putting on them weights of 0.1–0.5 Kg and their capacitance retention was only reduced by 0.7–1.5%. The analysis by XPS, Absorbance and Raman measurements pointed out that the SCs made with CaCo presented extra redox species of Co2+/Co3+ and oxygen vacancies on their electrodes;therefore, they could store charge by redox reactions. Hence, the results presented here revealed that highly efficient SCs are possible to make from medical waste and this could help to decrease the environmental contamination by plastic residuals. © 2021 Elsevier Ltd

Self-Reported Olfactory Dysfunction and Diet Quality: Findings from the 2011-2014 National Health and Nutrition Examination Survey (NHANES).

We identified associations between self-reported olfactory dysfunction (OD) and dietary attributes in participants aged ≥40 years (n = 6,356) from the nationally representative 2011-2014 National Health and Nutrition Examination Survey (NHANES). The chemosensory questionnaire and 24-h dietary recalls were administered by trained interviewers. OD was defined as self-report of either smell problems in the last year, worse smell relative to age 25, or perceiving phantom odors. Dietary outcomes included Healthy Eating Index 2015 score (HEI) with adequacy and moderation components (higher scores indicated higher diet quality), dietary diversity, energy density, and intake of major food groups. Survey-weighted linear regression models estimated OD-diet associations, adjusting for socio-demographic, lifestyle, and clinical factors. Adjusted mean difference (95% CI) between those with versus without OD, showed that adults with OD had significantly lower HEI moderation score (-0.67 (-1.22, -0.11)) and diets higher in energy density (0.06 (0.00, 0.11)), and percent energy from saturated fat (0.47 (0.12, 0.81)), total fat (0.96 (0.22, 1.70)), and added sugar (1.00 (0.33, 1.66)). Age and sex-stratified analyses showed that younger females (40-64 years) primarily accounted for the associations with diet quality and total/saturated fat intake. These findings inform dietary screening and recommendations for adults who report OD, including those experiencing transient or persistent smell loss with COVID-19.

Low craving control predicts increased high energy density food intake during the COVID-19 lockdown: Result replicated in an Australian sample.

This research aimed to replicate a previous UK-based finding that low craving control predicts increased intake of high energy density foods (HED) during the COVID-19 lockdown, and extend this finding to adults living in Victoria, Australia. The study also assessed whether acceptance coping moderates the relationship between craving control and increased HED food intake, and examined the associations between trait disinhibition, perceived stress and changes to HED food intake. An online survey completed by 124 adults living in Victoria, Australia (total eligible n = 147; 38.5 ± 12.9 years) during the COVID-19 lockdown showed that 49% of participants reported increased overall food intake, and 21-29% reported increased intake of HED sweet and savoury foods during the COVID-19 lockdown. Of the eating behaviour traits assessed, low craving control was the only significant predictor of increased HED sweet and savoury food intake (cognitive restraint, disinhibition and emotional eating were non-significant predictors). Perceived stress was associated with reported increases in overall savoury and sweet snack intake, but was not significantly associated with changes to specific HED food groups (sweet and savoury). In this sample, acceptance coping did not significantly moderate the relationship between craving control and increased HED food intake. Based on these replicated findings, further trials should now consider interventions targeting craving control to promote controlled food intake in individuals at-risk of weight gain during the current COVID-19 and future potential lockdowns.

Effects of Labelling and Increasing the Proportion of Lower-Energy Density Products on Online Food Shopping: A Randomised Control Trial in High- and Low-Socioeconomic Position Participants.

Reducing the energy density (ED) of product selections made during online supermarket food shopping has potential to decrease energy intake. Yet it is unclear which types of intervention are likely to be most effective and equitable. We recruited 899 UK adults of lower and higher socioeconomic position (SEP) who completed a shopping task in an online experimental supermarket. Participants were randomised in a 2 × 2 between-subjects design to test the effects of two interventions on the ED of shopping basket selections: labelling lower-ED products as healthier choices and increasing the relative availability of lower-ED products within a range (referred to as proportion). Labelling of lower-ED products resulted in a small but significant decrease (-4.2 kcal/100 g, 95% CIs -7.8 to -0.6) in the ED of the shopping basket. Increasing the proportion of lower-ED products significantly decreased the ED of the shopping basket (-17 kcal/100 g, 95% CIs -21 to -14). There was no evidence that the effect of either intervention was moderated by SEP. Thus, both types of intervention decreased the ED of foods selected in an online experimental supermarket. There was no evidence that the effectiveness of either intervention differed in people of lower vs. higher SEP.

Changes in food intake during the COVID-19 pandemic in New York City.

The COVID-19 pandemic and stay-at-home orders across the nation have had substantial consequences on access to food and dietary behaviors. We investigated the dietary intake of adults in NYC, before and during the COVID-19 period. A subset of participants (n = 31) from an NIH-funded multi-level discount supermarket study were assessed. In this study, the experimental groups received a 0% (control), 15%, or 30% discount on fruits, vegetables, and noncaloric beverages for 8 months. The discount level for the participants who were selected for this study did not change from the pre-COVID to during COVID periods. Dietary intake data was collected using three unannounced 24-h dietary recalls (2 weekdays, 1 weekend) during each period. Changes in total daily kcal of food and beverages, total g of solid food, energy density of solid food (kcal/g), and g of fruit and vegetables, soda, non-caloric beverages, and snack foods were analyzed using multivariate linear regression. Energy density (ED) increased during COVID (+0.02 ± 0.5 [SD], F[4,26] = 3.0, p = 0.038). There was an interaction by gender (t = -3.2, p = 0.0035) such that ED increased for females (+0.27 ± 0.46, p = 0.037) and decreased for males (-0.22 ± 0.32, p = 0.012). The change in ED is likely due to the circumstances surrounding COVID-19, e.g. being at home, stress, and food shortages.