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Organisationseinheit der BAM
We have studied the mechanism of hydrogen storage in the aluminium based metal–organic framework CAU-1 or [Al4(OH)2 OCH3)4(O2C-C6H3NH2-CO2)3] using a complementary multidisciplinary approach of volumetric gas sorption analysis, in situ neutron diffraction and spectroscopy and ab initio calculations. The structure of CAU-1 forms two different types of microporous cages: (i) an octahedral cage with a diameter of about 10 Å and (ii) a tetrahedral cage with a diameter of about 5 Å. Though all metal sites of CAU-1 are fully coordinated, the material exhibits relatively high storage capacities, reaching 4 wt% at a temperature of 70 K. Our results reveal that hydrogen sorption is dominantly driven by cooperative guest–guest interactions and interactions between guest hydrogen molecules and organic linkers. The adsorption of hydrogen on the organic linkers leads to the contraction of the host framework structure and as a result to changes in the electronic potential surface inside the pores. This, in turn, leads to cooperative rearrangement of the molecules inside the pores and to the formation of additionally occupied positions, increasing hydrogen uptake. At the final stage we observe the formation of solid amorphous hydrogen inside the pores.
Iron oxides used as food colorants are listed in the European Union with the number E172. However, there are no specifications concerning the fraction of nanoparticles in these pigments.
Here, seven E172 products were thoroughly characterized. Samples of all colors were analyzed with a Broad spectrum of methods to assess their physico-chemical properties. Small-Angle X-ray Scattering (SAXS), Dynamic Light Scattering (DLS), Transmission Electron Microscopy (TEM), zeta-potential, Inductively Coupled Plasma-Mass Spectrometry (ICP-MS), X-ray diffraction (XRD), Brunauer-Emmett-Teller analysis (BET), Asymmetric Flow Field-Flow Fractionation (AF4) and in vitro cell viability measurements were used.
Nanoparticles were detected in all E172 samples by TEM or SAXS measurements. Quantitative results from both methods were comparable. Five pigments were evaluated by TEM, of which four had a size median below 100 nm, while SAXS showed a size median below 100 nm for six evaluated pigments. Therefore, consumers May be exposed to iron oxide nanoparticles through the consumption of food pigments.