803723
Mn3O4/graphene nanocomposite
10 mg/mL, dispersion in acetone
Synonyme(s) :
Mn3O4 decorated highly conductive graphene
About This Item
Description
Loading Density: 30%-70% (Mn3O4 nanocrystal) by TEM
Resistance: <103 Ω/sq (graphene)
Forme
dispersion
Composition
acetone, ~80 wt. %
graphene, 3-8%
Mn3O4 nanoparticle, 4-9%
Concentration
10 mg/mL
Épaisseur
1-10 nm , graphene
Taille des particules
5-25 nm (Mn3O4 nanocrystal)
Température de stockage
2-8°C
Application
Informations légales
Mention d'avertissement
Danger
Mentions de danger
Conseils de prudence
Classification des risques
Eye Irrit. 2 - Flam. Liq. 2 - STOT SE 3
Organes cibles
Respiratory system
Risques supp
Code de la classe de stockage
3 - Flammable liquids
Classe de danger pour l'eau (WGK)
WGK 3
Point d'éclair (°F)
5.0 °F
Point d'éclair (°C)
-15 °C
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Articles
Graphene is a unique two-dimensional (2D) structure of monolayer carbon atoms packed into a dense honeycomb crystal that has attracted great interest due to its diverse and fascinating properties.
Since its discovery little more than a decade ago,1 the two-dimensional (2D) allotrope of carbon—graphene—has been the subject of intense multidisciplinary research efforts.
Advanced technologies for energy conversion and storage are widely sought after for their potential to improve consumer and electronic device performance as well as for the prospect of reducing the societal and environmental impact of energy generation.
Salmonella contamination is the second leading cause of food-borne illness worldwide. Controlling outbreaks of Salmonella is an important task for food regulators, restaurants and the food industry in general. The Salmonella family includes over 2,300 serotypes of bacteria, but two types, Salmonella enteritidis and Salmonella typhimurium, are responsible for about half of all human infections. Most outbreaks of Salmonella are traced back to dairy, poultry and meat products, but Salmonella can grow on nearly any food. Chicken, eggs and their derivative products are particularly high risk.
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