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Keywords evolution diet
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Abstract

Marek Konarzewski, Professor of Biology at the University of Białystok and President of the Polish Academy of Sciences, talks about how our ancient evolutionary past still affects our eating habits today.
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Authors and Affiliations

Marek Konarzewski
1

  1. President of the Polish Academy of Sciences
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Abstract

Dye-sensitized solar cells (DSSCs) were prepared using various food dyes. Food dyes are economically superior to organometallic dyes since they are nontoxic and inexpensive. The spectrophotometric evaluation of chosen food dyes in solution and on a TiO2 substrate show that the dyes form J-aggregation on the photoelectrode substrate. Oxidation of potential measurements for used food dyes ensured an energetically permissible and thermodynamically favorable charge transfer throughout the continuous cycle of a photo-electric conversion. The performance of dye-sensitized solar cells based on food dyes was studied. The results illustrate that the dye containing carboxylic acid and sulfonic acid as the acceptor group gave the maximum conversion efficiency 4.20%.

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Authors and Affiliations

M. Hosseinnezhad
S. Rouhani
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Abstract

In lost wax technology, self-supporting ceramic moulds are made, which must have adequate strength after being filled with liquid metal. The final structural strength is determined by such factors as the thickness of the individual layers applied to the wax model resulting from the viscosity of the liquid mass, the specific strength of the layers formed, and the heat treatment of the moulds. The development of technology and materials is moving in the direction of increasing the specific strength of self-supporting ceramic moulds. The consequence of this is that the final strength of these moulds is too high, making it difficult to knock castings out of the moulds. Removing mould remnants from holes, closed spaces of the casting, corners, sharp edges, variable cross sections and etc. is cumbersome. In order to remove mould remnants from the casting, a method is used to dissolve them in heated solutions of suitable chemical composition and reaction. The paper presents the results of research on a new solution, the essence of which is the production of layers in a ceramic mould, in the middle zone of the mould, characterized by a significantly reduced final strength, achieved after firing. These layers are produced using a different liquid ceramic mass than the base one, based on an organic binder. As a result, thanks to the embedded layer, very good knock-out of castings is achieved and separation of residual ceramic mass. Special layers can be incorporated over the entire surface or only in those places where the bonding of the casting surface and ceramic mass occurs.
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Bibliography

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Authors and Affiliations

Joanna Kolczyk-Tylka
1
ORCID: ORCID
Jerzy Zych
1
ORCID: ORCID

  1. AGH University of Science and Technology, Faculty of Foundry Engineering, Krakow, Poland
Keywords ewolucja dietetyka
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Abstract

O tym, jaki wpływ ma ewolucja na nasze preferencje żywieniowe, opowiada prof. dr hab. Marek Konarzewski z Uniwersytetu w Białymstoku, prezes Polskiej Akademii Nauk.
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Authors and Affiliations

Marek Konarzewski
1

  1. prezes Polskiej Akademii Nauk

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