This article investigated new macro-cellular carbons, called carbon meringues, formed by whipping an aqueous solution of tannin until liquid foam is obtained. Carbon meringues were fully investigated, and thermal conductivity was analyzed using a transient plane source method. Thermal conductivity of carbon meringues was found to be slightly higher than that of tannin-based CVC foams of low density. Carbon meringues maintained higher mechanical strength in the same range of density....
Author(s): A. Szczurek, Alain Celzard, Antonio Pizzi, M. Stauber, V. Fierro
Porous monoliths, often referred to as polymerised High Internal Phase Emulsions (polyHIPEs), are materials made of polymers that have applications ranging from chemical engineering to biomedicine. In this paper, a TPS instrument measured the thermal conductivity of tannin-based monoliths with the transient plane source (TPS) technique. Results showed that as the porosity of the polyHIPEs increased, the thermal conductivity decreased linearly, a characteristic that could be used for applications in ...
Author(s): A. Pizzi, Alain Celzard, Alicia MartC-nez de Yuso Arisa, Alicia Martinez de Yuso, Andrzej Szczurek, Antonio Pizzi, Vanessa Fierro
Carbon foams are novelty materials that have a wide range of applications such as radiators, thermal protection, and fire-resistant cores. The main carbon sources of carbon foams are sucrose, coal, coal tar pitch, and petroleum pitch, however the foams that use sucrose as their primary source have low thermal conductivity. This paper examined the thermal properties of carbon foams derived from sucrose but used graphite fillers to improve thermal conductivity. ...
Author(s): Alain Celzard, Prasanta Jana, Vanessa Fierro
This article discusses the creation and characterization of albumin based rigid and elastic foams. These foams were created using formaldehyde as the hardener for the protein, while camphor was used as the plasticizer. Crosslinking was carried out using a traditional or microwave oven. Samples differed in the amount of water, formaldehyde, and camphor added, and in the amount of time that they spent in the oven. The thermal conductivity was ...
Author(s): Alain Celzard, Antonio Pizzi, C. Segovia, M. Cangemi, P. Navarrete, V. Fierro, X. Li