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作 者:Zonglin Liu Xu Zhao Liangliang Xu Qingyu Peng Xiaodong He
出 处:《Engineering》2022年第11期161-172,共12页工程(英文)
基 金:Supported by the Fundamental Research Funds for the Central Universities and Heilongjiang Provincial Natural Science Foundation of China(YQ2020E009)。
摘 要:Egg custard is a common dish on the dining table and exhibits a uniform porous structure after freezedrying.The protein within egg custard is a rich source of carbon and nitrogen,and the custard’s unique microstructure and adjustable electrical properties make it a potential porous carbon precursor.Herein,nitrogen in situ doped porous carbons(NPCs)and potassium-carbonate-modified NPCs(PNPCs)are obtained through a simple gelation and carbonization process using egg white as the raw material.The unique morphologies of the porous carbon are inherited from the protein and include fibrous clusters,honeycomb holes,and a grooved skeleton.Their excellent impedance matching and effective internal loss make the obtained porous carbons good candidates for lightweight electromagnetic(EM)wave absorbers without the need to dope with metal elements.As a representative porous carbon,PNPC10-700 has multiple structures,including fibrous clusters,honeycomb holes,and a porous skeleton.Moreover,it achieves a maximum reflection loss value of-66.15 dB(with a thickness of 3.77 mm)and a broad effective absorption bandwidth of 5.82 GHz(from 12.18 to 18.00 GHz,with a thickness of 2.5mm),which surpasses the reported values in most of the literatu re.Thus,gelation combined with the further carbonization of egg white(protein)is a new method for designing the morphology and EM properties of porous carbon absorbers.
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