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The potential applications of stretchable strain sensors in wearable electronics have garnered significant attention. However, developing susceptible stretchable strain sensors for practical applications still poses a considerable challenge. The present study introduces a stretchable strain sensor that utilizes silver nanowires (AgNWs) embedded into a polydimethylsiloxane (PDMS) substrate. The AgNWs have high flexibility and electrical conductivity. A stretchable AgNW/Pat-PDMS conductive film was prepared by arranging nanowires on the surface of PDMS using a simple rod coating method. Depending on the orientation angle, the overlap area between nanowires varies, resulting in different levels of separation under a given strain. Due to the separation of the nanowire and the change in current path geometry, the variation in strain resistance of the sensor can be primarily attributed to these factors. Therefore, precision in strain regulation can be adjusted by altering the angle θ (0°, 60°, or 90°) of the nanowire. At the same time, the stability of the AgNW/Pattern-PDMS (AgNW/Pat-PDMS) conductive film application was verified by preparing a sandwich structure PDMS/AgNW/Pat-PDMS stretchable strain sensor. The sensor exhibited high sensitivity within the operating sensing range (gauge factor (GF) of 15 within ~120% strain), superior durability (20,000 bending cycles and 5000 stretching cycles), and excellent response toward bending.

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Anaerobic digestion has been proved to be a widely used and effective technology. The main challenge for the sustainable biogas industry is to find ways to efficiently recycle and utilize the anaerobic digestate. The conversion of digestion products into activated carbon seems to be an attractive way. Therefore, the present study focused on assessing the potential of digested solids as a promising source of activated carbon using a range of activators including KOH, ZnCl2 and H3PO4. The activated carbon prepared from digested solids was subjected to an activation process to investigate the physicochemical and surface properties of the resulting activated carbon. The results showed that KOH appeared to be the best activator for producing activated carbon from high silica precursors such as digested solids. The effectiveness of KOH activation can be attributed to the ability of K to readily form poorly layered compounds with carbon, as well as a significant increase in the number of porosities during KOH activation due to the violent reaction of KOH with C and the volatilization of the inorganic minerals in the digested char. The KOH activated sample had the lowest La and Lc, which means it had the theoretically largest specific surface area. This study provides experimental basis and theoretical guidance for the conversion of digested solids into high value-added activated carbon.

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In this work, based on the triboelectric-electromagnetic working principle, a comprehensive strategy appropriately hybridizes a multilayered elastic structure TENG (ME-TENG) and a double-electromagnetic generator (EMG) for efficient aeolian vibration energy harvesting and vibration state monitoring. The ME-TENG with the feature of elasticity is integrated with a movable plate embedded with a magnet as the counterweight, which acts as a spring-like mass system in response to external vibration excitation, making the inseparable integrity of the TENG and EMG. The basic hybridized triboelectric-electromagnetic aeolian vibration generator (HAVG) consisting of ME-TENG and double-EMGs in terms of structural parameters and response characteristics is first optimized and discussed, thereby the efficient vibration energy harvesting and effective vibration state response can be further improved through the mutual complementarity of TENG and EMG. Furthermore, the self-powered capacity of the HAVG in terms of LED arrays and a wireless ambient temperature and humidity monitoring system is verified through the hybrid charging strategy of TENG and EMG modules and the combination of HVAG and energy management circuits, benefiting from the sophisticated-designed structure and excellent output performance of the HAVG. Importantly, a self-powered aeolian vibration monitoring system is established and demonstrated for vibration-state sensing and abnormal vibration alarm. This work demonstrates a novel strategy for energy harvesting and state sensing of overhead transmission line aeolian vibration, which not only reveals TENG-EMG promising potential for energy harvesting for aeolian vibration, but also provides valuable guidance for the construction of a self-powered online-monitoring system for transmission lines.

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The site and extent of digestion of sorghum nutrients affected by tannins in the intestine are not clarified. Porcine small intestine digestion and large intestine fermentation were simulated in vitro to determine the effects of sorghum tannin extract on the digestion and fermentation characteristics of nutrients in the mimicked porcine gastrointestinal tract. In experiment 1, low-tannin sorghum grain without or with 30 mg/g sorghum tannin extract were digested by porcine pepsin and pancreatin to measure in vitro digestibility of nutrients. In experiment 2, the lyophilized porcine ileal digesta from 3 barrows (Duroc × Landrace × Yorkshire, 27.75 ±â€…1.46 kg) fed the low-tannin sorghum grain without or with 30 mg/g sorghum tannin extract and the undigested residues from experiment 1 were, individually, incubated with fresh pig cecal digesta as inoculums for 48 h to simulate the porcine hindgut fermentation. The results revealed that sorghum tannin extract decreased in vitro digestibility of nutrients both by pepsin hydrolysis or pepsin-pancreatin hydrolysis (P < 0.05). Although enzymatically unhydrolyzed residues provided more energy (P = 0.09) and nitrogen (P < 0.05) as fermentation substrates, the microbial degradation of nutrients from unhydrolyzed residues and porcine ileal digesta were both decreased by sorghum tannin extract (P < 0.05). Regardless of unhydrolyzed residues or ileal digesta as fermentation substrates, microbial metabolites including the accumulative gas production excluding the first 6 h, total short-chain fatty acid and microbial protein content in the fermented solutions were decreased (P < 0.05). The relative abundances of Lachnospiraceae AC2044 and NK4A136 and Ruminococcus_1 was decreased by sorghum tannin extract (P < 0.05). In conclusion, sorghum tannin extract not only directly decreased the chemical enzymatic digestion of nutrients in the simulated anterior intestine, but also directly inhibited the microbial fermentation including microbial diversities and metabolites in the simulated posterior intestine of pigs. The experiment implies that the decreased abundances of Lachnospiraceae and Ruminococcaceae by tannins in the hindgut may weaken the fermentation capacity of microflora and thus impair the nutrient digestion in the hindgut, and ultimately reduce the total tract digestibility of nutrients in pigs fed high tannin sorghum.

Sorghum tannins may be potent negative factor to impede the nutrient utilization in sorghum grain fed to pigs. Unfortunately, the site, rate and extent of digestion of sorghum nutrients affected by tannins in the intestine remain unclear. Therefore, this experiment was conducted to determine the effects of sorghum tannin extract on the digestion and fermentation characteristics of nutrients in the in vitro simulated porcine gastrointestinal tract. The results revealed that sorghum tannin extract decreased the chemical enzymatic digestion of nutrients in the simulated anterior intestine, and inhibited the hindgut microbial fermentation including microbial diversities and metabolites (accumulative gas and short-chain fatty acid production) in the simulated posterior intestine of pigs. The experiment implies that the decreased abundances of Lachnospiraceae and Ruminococcaceae by tannins in the hindgut may weaken the fermentation capacity of microflora and thus impair the nutrient digestion in the hindgut, and ultimately may reduce the total tract nutrient digestibility in pigs fed high tannin sorghum.

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Improving volatile fatty acid (VFA) production, rather than producing methane from the anaerobic digestion (AD) of waste, has become a new strategy of resource utilization. In regard to animal wastewater, the effectiveness of persulfate/biochar (potassium peroxodisulfate, PDS/BC) on the hydrolysis and acidogenesis stages and the reaction mechanisms are still unclear. In this study, the AD process on cow wastewater was controlled at the hydrolysis and acidification stages by setting the hydraulic retention time (HRT) at 25 days. The results showed that the contents of total solids (TS) and volatile solids (VS) were further reduced by PDS/BC treatment with 0.15 gPDS/gTS of PDS added. The VFAs production increased by 12.4 % from day 0 to 25 compared to the blank set. Based on our molecular analysis, the rate of increase for the dissolved organic matter with low molecular weight (0-10 kDa) was 699.5 mg/(L·d) in the first 10 days. The change rate increased nearly 2.1 times, leading to higher VFAs yield. Moreover, the activities of fermentative bacteria were enhanced and Anaerocella was determined to be the specific and critical genus. However, excessive PDS (0.3 gPDS/gTS) prolonged the acidification period and caused the inactivation of fermentative bacteria. Structural equation modeling demonstrated that PDS can directly affect VFAs yield and also had an indirect effect by influencing the decomposition of particulate matter and microbial activities. Therefore, the enhancement of VFAs production using the PDS/BC method could be due to synergistic chemical and microbial effects. Findings from this study can provide a practical strategy to enhance the VFAs production of AD technology for livestock wastewater and help reveal the reaction mechanism of PDS/BC treatment.

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High-tannin sorghum grain (HTS) has been previously proved to contain lower apparent total tract digestibility (ATTD) of nutrients than low-tannin sorghum grain (LTS) for pigs. This study was conducted to identify in which segments (foregut or hindgut) of the intestinal tract of pigs the digestion of nutrients was mostly influenced, and to compare the digestion and fermentation characteristics of LTS and HTS in the porcine gastrointestinal tract. In experiment 1, HTS and LTS were digested by porcine pepsin and pancreatin to simulate small intestine digestion, and subsequently the undigested residues were incubated with fresh pig cecal digesta as inoculums for 48 h to simulate the porcine large intestine fermentation in vitro. The results revealed that the in vitro digestibility of air-dry matter, gross energy (GE), and crude protein (CP) was lower (P < 0.05) in HTS than that in LTS, regardless of the simulated small intestine digestion or large intestine fermentation. The enzymatically unhydrolyzed residue of HTS decreased the accumulative gas production excluding the first 3 h and the short-chain fatty acid concentration including acetic acid, propionic acid, and butyric acid in the fermented solutions (P < 0.05), although it provided more nutrients as fermentation substrates (P < 0.05). In experiment 2, 12 crossbred barrows (25.5 ± 2.5 kg body weight) with a T-cannula inserted in the distal ileum were randomly allotted to two diets (N = 6) to determine nutrient digestibility in the foregut (AID, apparent ileal digestibility) and in the hindgut of pigs (HGD, hindgut disappearance). The study lasted 10 d, with a 5 d adaption to the diets followed by a 3 d collection of feces and then a 2 d collection of ileal digesta. Diets included 96.6% HTS or LTS as the only source of dietary energy and nitrogen. The AID and ATTD of dry matter, GE, and CP in HTS were lower than those in LTS (P < 0.05). There was no difference in HGD of nutrients between LTS and HTS. Eight out of fifteen amino acids in HTS had lower AID values (P < 0.05). In conclusion, HTS provided lower small intestine digestibility of nutrients and lower large intestine fermentation parameters, implying that condensed tannins in sorghum grain may impede the nutrient digestibility in the foregut and limit the fermentability in the hindgut segment of pigs. Hence, digestion and fermentation characteristics of sorghum grain may vary depending on the condensed tannins.

Sorghum grain is sources of energy and amino acids in pig feeds, but the digestibility of nutrients in pig intestine varies widely among low-tannin and high-tannin sorghum, and their digestion and fermentation characteristics in the pig intestine are unknown. Therefore, the digestion and fermentation characteristics of low-tannin or high-tannin sorghum grain in the porcine gastrointestinal tract were compared in this study. The results revealed that high-tannin sorghum grain had the lower digestibility including the in vitro degradability and apparent ileal digestibility of nutrients in the foregut of pigs, and had the less fermentation characteristics including the accumulative gas production and short-chain fatty acid production in the hindgut segment of pigs, which indicates that condensed taninns in sorghum grain may limit the digestibility in the foregut and fermentability in the hindgut.

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Raspberry snack, as a novel berry product, has rich favor and high crisp taste, where controllable texture quality is conducive to the palatability of the snack. Determinative factors of microwave puffing in microwave intensity and duration and key property of material in Young's modulus were introduced to investigate the formation of texture quality of berry snack under microwave puffing. The results indicate that the microwave intensity has negative correlation with Young's modulus of raspberry chips, which causes the more porosity inside under microwave puffing. Reasonable Young's modulus of raspberry chips enhances the interior porosity and exterior expansion volume of raspberry snack due to the water vapor wrapped other than escaped. The greater microwave intensity results in the higher volume expansion of raspberry chips, in which the great volume expansion from porous pores structure confers moderate hardness. In microwave puffing, the formation of hardness and crispness of raspberry snack depend on microwave puffing parameters, leading to high temperature and great dehydration rate in quick puffing duration, in addition to Young's modulus of raspberry chips, where high dehydration rate accelerates water removal inside raspberry chips to form a harder texture with decreasing springiness, whereas low dehydration rate leads to the gentle change of springiness. Raspberry snack with uniform internal pores and regular shape forming desirable texture may be achieved under the microwave intensity of 7.5 W/g and the puffing duration of 6 min. This study indicates that high-quality raspberry snack may be achieved via controlling heating rate in microwave puffing.

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