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Fabricating AC/DC nanogenerators based on single ZnO nanowires by using a nanomanipulator in a scanning electron microscope

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Nanotechnology and Precision Engineering 2024年第2期7卷 25-31页

作者： Mei Liu Mengfan He aristide djoulde Lingdi Kong Weilin Su Xin Bai Jinbo Chen Jinjun Rao Zhiming Wang Shanghai Key Laboratory of Intelligent Manufacturing and Robotics School of Mechatronic Engineering and AutomationShanghai UniversityShanghai 200444China Guangdong Provincial Key Laboratory of Fuel Cell Technology School of Chemistry and Chemical EngineeringSouth China University of TechnologyGuangzhou 510641China

Single zinc oxide nanowires(ZnO NWs)are promising for nanogenerators because of their excellent semiconducting and piezoelectric properties,but characterizing the latter efficiently is *** reported here,an electrical breakdown strategy was used to construct single ZnO NWs with a specific *** the high operability of a nanomanipulator in a scanning electron microscope,ZnO-NW-based twoprobe and three-probe structures were constructed for fabricating AC/DC nanogenerators,*** a ZnO NW,an AC output of between−15.31 mV and 5.82 mV was achieved,while for a DC nanogenerator,an output of24.3 mV was ***,the three-probe structure’s output method was changed to verify the distribution of piezoelectric charges when a single ZnO NW is bent by a probe,and DC outputs of different amplitudes were *** study provides a low-cost,highly convenient,and operational method for studying the AC/DC output characteristics of single NWs,which is beneficial for the further development of nanogenerators.

关键词： Zinc oxide nanowire Piezoelectric properties Nanomanipulator SEM AC/DC nanogenerators

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Pick-up strategies for and electrical characterization of ZnO nanowires with a SEM-based nanomanipulator

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Nanotechnology and Precision Engineering 2023年第1期6卷 26-31页

作者： Mei Liu Lingdi Kong Weilin Su aristide djoulde Kai Cheng Jinbo Chen Jinjun Rao Zhiming Wang Shanghai Key Laboratory of Intelligent Manufacturing and Robotics School of Mechatronic Engineering and AutomationShanghai UniversityShanghai 200444China Guangdong Key Laboratory of Fuel Cell Technology School of Chemistry and Chemical EngineeringSouth China University of TechnologyGuangzhou 510640China

Because of their unique mechanical and electrical properties,zinc oxide(ZnO)nanowires are used widely in microscopic and nanoscopic devices and structures,but characterizing them remains *** this paper,two pick-up strategies are proposed for characterizing the electrical properties of ZnO nanowires using SEM equipped with a *** pick up nanowires efficiently,direct sampling is compared with electrification fusing,and experiments show that direct sampling is more stable while electrification fusing is more *** nanowires have cut-off properties,and good Schottky contact with the tungsten probes was *** piezoelectric experiments,the maximum piezoelectric voltage generated by an individual ZnO nanowire was 0.07 V,and its impedance decreased with increasing input signal frequency until it became *** work offers a technical reference for the pick-up and construction of nanomaterials and nanogeneration technology.

关键词： ZnO nanowires nanomanipulator picking up strategy piezoelectric properties electrical characterization

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Evidence of the Presence of Genetically Modified Foods in the Sudano-Sahelian Zones of Cameroon

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Food and Nutrition Sciences 2014年第10期5卷 922-928页

作者： djoulde Darman Roger Sobda Gone Department of Agriculture Livestock and Postharvest Technology The Higher Institute of Sahel University of Maroua Maroua Cameroon Institute of Agricultural Research for Development (IRAD) Maroua Research Center Maroua Cameroon

Concerns of Africans with transgenic foods and genetically modified organisms seem to have minor repercussions in general on the use and the commercialisation of these products on African markets and particularly in the northern sudano-sahelian zone of Cameroun. In this line, different crops (cotton, and maize) and some commercialized branded food products were sampled on local farms, markets and chops. Evaluation of the presence or absence of GMO was performed using labelling system, completed by the laboratory analysis using PCR methods combined with the electrophoresis. Amongst all collected items, sampled cotton of varieties IRMA L484, IRMA L457 and maize varieties ATP SRY (CHC 202), ECKEBIL (CLH 103), PAN 4P-767BR, PAN 5Q-433B and PAN 6Q-445B, were found to contain the foreign genetic material. Amongst processed commercialised brand products, 39 were found to contain genetically modified ingredients. Most were maize (glucose and syrup) and soya (lecithin).

关键词： Food GMO Safety Labelling North Cameroun

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High Prevalence of Bacterial Vaginosis Due to Gardnerella Species and Intra Genital Hygiene Impact Practices among Rural and Urban Women in Yaoundé, Cameroon

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Journal of Biosciences and Medicines 2023年第11期11卷 313-325页

作者： Mansour Mohamadou Adamou Velhima Elie Marie Chantal Ngonde Essome Clarisse Engowei Mbah Valerie Emvoutou Lilian Akwah Milaine Toukap Aicha Ngoutane Franck Enama djoulde Ibrahima Roger Ahouga Center for Research on Health and Priority Pathologies Institute of Medical Research and Medicinal Plants Studies Yaoundé Cameroon Yaoundé University Teaching Hospital Yaoundé Cameroon Department of Microbiology University of Buea Buea Cameroon

Background: Bacterial vaginosis represents a public health problem due to its high frequency in our various health facilities. Vaginal douching used by women as a means to achieve hygienic measures could be potentially dangerous. The objective of the study is to aim at bringing forth epidemiological data on intra-genital hygiene practices, determine the prevalence of bacterial vaginosis and the association between these vaginal practices and this genital infection. Methods: A cross-sectional study was conducted on March 2022 on patients received in Human Biology Laboratory of Institute of Medical Research and Medicinal Plants Studies, in Yaoundé. Data were collected by questionnaire after an oral and written consent obtained from the patients. Vaginal swabs were collected and inoculated on to Blood Agar, Chocolate with polyvitex. Identification was done using morphologically appearance, Gram staining and biochemicals tests. Statistical analysis was done using SPSS 20 software. Results: A total of 120 patients were enrolled during the study. The most represented age group of participants was 25 to 35 years with 62.5%. The overall prevalence of bacterial vaginosis was 29.16%. The prevalence of bacterial vaginosis varied according to the number of lifetime male sexual partners, women who reported having only one sexual partner in their life had a prevalence rate of 23.32%. The prevalence of bacterial vaginosis was higher in patients living in urban areas (23.33%). No significant correlation was observed between bacterial vaginosis and regularly vaginal douching and practice of intimate vaginal cleansing (p = 0.980). Conclusion: Our findings indicated that sexual behaviour traits may have an impact on the relatively high prevalence of bacterial vaginosis. This suggests that comprehensive health education programmes may be necessary to lower the incidence of bacterial vaginosis, which indicate the need for comprehensive and programmed health education programs aimed at r

关键词： Women Prevalence Bacterial Vaginosis Intra-Genital Hygiene Yaoundé

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Development of African Earthenware Container Imbedded with Nanosilver Particles for Food Preservation

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Journal of Biomaterials and Nanobiotechnology 2014年第3期5卷 139-145页

作者： djoulde Darman Roger Bakari Daoudou Bayoi James Etoa Francois Xavier The Higher Institute of Sahel University of MarouaMarouaCameroon Department of Biological Sciences Faculty of SciencesUniversity of MarouaMarouaCameroon Department of Microbiology Faculty of SciencesUniversity of Yaounde IYaoundeCameroon

With the aim of ameliorating its preservation capacity, silver nanoparticles (0 - 100nm) with 99.9% purity and 35nm average particle size, were used as building material for earthenware jar, an extremely old container which is still used in rural African villages specifically in North Cameroon. Earth material was dissolved in water at the weight ratio of 5% to 10%. Silver nanoparticles were then added to the mixture and stirred to prepare 1% to 5% Ag/Earth paste (1 to 5 ppm). A grounded metal rotating drum was used to prepare earth embedded nanosilver plates. An n-order mathematic expression was used to evaluate the shelf-live quality and deterioration rate of sorghum porridge preserved in this African earthenware container imbedded with nanosilver particles. Accelerated shelf-life testing was used to predict the shelf life of the product at usual rural storage conditions. The used Arrhenius model indicated that the shelf life of the sorghum porridge stored in African earthenware container imbedded with nanosilver particles can be extended to 14 days at 4°C ± 1°C, 6 days at 15°C ± 5°C, and 4 days at 30°C ± 2°C. The calculated Q10 values were found to be in the range of 1.5 - 2.0.

关键词： Earthenware Nanosilver Food Preservation Food Packaging Traditional Food

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Use of Bitter Leaf(Vernonia amygdalina)Extract and Pasteurization Aim at Improving the Sensory Quality and Shelf-life of Mpedli,a Traditional Opaque Sorghum White Beer from Northern Cameroon

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NASS Journal of Agricultural Sciences 2022年第2期4卷 1-12页

作者： Koge James Ronald Bayoï Bakari Daoudou Yonas Vandi Bruno Foundikou Roger Darman djoulde François-Xavier Etoa Department of Biological Sciences Faculty of ScienceUniversity of MarouaMarouaP.O.Box 814Cameroon Department of Agriculture Livestock and by-productsNational Advanced School of Engineering of MarouaUniversity of MarouaMarouaP.O.Box 46Cameroon Department of Microbiology Faculty of ScienceUniversity of Yaounde IYaoundeP.O.Box 812Cameroon

The purpose of this study was to evaluate the sensory property and shelf life of the processed mpedli beer using aqueous leaves extract of Vernonia amygdalina(VA)and heat *** white sorghum beer was made at the laboratory scale using home-made procedure(Control).Following filtration,the beer was blended with an aqueous leaf extract(1/10,v/v)of VA(BUB).Pasteurization(60°C/30 min)was performed on a portion of the VA blended sample(BPB).The sensory parameters and shelf life of the three samples were evaluated at room temperature during a month *** sensory characteristics of blended and non-supplemented mpedli beer differed significantly(p<0.05).During storage,the colour,bitterness,aroma,odour,viscosity,texture,and overall acceptability of the processed samples were ***(r=0.898;p<0.01)and odour(r=0.930;p<0.01)were both highly correlated with the acceptance of the processed *** non-supplemented samples had the highest sensory scores 48 hours after preparation,while the relevant sensory ratings in processed BUB and BPB samples were recorded from the 12th to the 21st and 27th day of storage,*** findings suggest that combining pasteurization with addition of aqueous leaf extract of VA may help small-scale brewers for improving the sensory quality and extending the shelf life of *** to the findings,the use of bitter leaf could be proposed as an alternative hop in the local brewing industry and may increase incomes of producers of local sorghum beer.

关键词： Bitter leaf Pasteurization Sorghum beer Mpedli Sensory properties Shelf life

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