Photoelectrochemical driving and simultaneous synthesis of 3-pyridinecarboxylic acid and hydrogen in WO3 photoanode-based cell
Photoelectrochemical driving and simultaneous synthesis of 3-pyridinecarboxylic acid and hydrogen in WO3 photoanode-based cell
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WO3光阳极电池中光电化学驱动并同时合成3-吡啶甲酸和氢气
DOI:
10.1149/2.0941913jes
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发表时间:
2019-09
影响因子:
3.9
通讯作者:
Yong Zhou
中科院分区:
文献类型:
--
作者:
Yi Tang;Bo Wu;Huichao He;Cheng Fu;Jun Wang;Kun Liu;Gaili Ke;Yong Zhou
In conventional photoelectrochemical (PEC) cell for solar water splitting, its solar-to-hydrogen efficiency is limited by the sluggish oxygen evolution on its photoanode. 3-pyridinecarboxylic acid (3-PA) is an important organic in industry, but there are several disadvantages in its conventional synthesis approaches. Here, we reported that the oxidation of 3-methylpyridine (3-MP) into 3-PA as an alternative to the oxygen evolution on WO 3 photoanode for improving the hydrogen-evolution efficiency and the product added-value of PEC cell. In a WO 3 film photoanode-based dual-chamber PEC cell, 3-PA and hydrogen were simultaneously synthetized. Since the oxidation of 3-MP into 3-PA is more thermodynamically and kinetically favorable than water oxidation, higher efficiency of hydrogen evolution was achieved in the PEC cell with function of 3-PA synthesis relative to the conventional PEC cell for water splitting. Our investigations indicated that the oxidation of 3-MP into 3-PA on WO 3 photoanode is co-initiated by the photogenerated holes and the H 2 O 2 intermediate that originated from two-holes pathway of solar water oxidation on WO 3. Additionally, the Cr 2 O 7 2−/Cr 3+ redox pair could mediate and promote the oxidation of 3-MP into 3-PA on WO 3 photoanode, and thus the PEC efficiency of 3-PA synthesis can be improved by adding Cr 3+ into the H 2 SO 4-3-MP electrolyte.
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影响因子:
11.9
作者:
He, Huichao;Berglund, Sean P.;Mullins, C. Buddie
通讯作者:
Mullins, C. Buddie
影响因子:
15
作者:
S. McElvain;M. Goese
通讯作者:
S. McElvain;M. Goese
影响因子:
3.6
作者:
C. DePuy;S. Kass;G. P. Bean
通讯作者:
C. DePuy;S. Kass;G. P. Bean
影响因子:
3.6
作者:
Kalanur, Shankara S.;Duy, Le Thai;Seo, Hyungtak
通讯作者:
Seo, Hyungtak
影响因子:
8.3
作者:
Hong Ju;Yan Li
通讯作者:
Hong Ju;Yan Li