Tomasz Dymkowski
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Tomasz Dymkowski has a total of 8 co-authors. Here are the top co-authors by number of shared publications:
- Wiktor Żuczkowski
Faculty of Chemistry, Wrocław University of Science and Technology, Gdańska 7/9, 50-344 Wrocław, Poland
2 shared publications - Anna Trusek
Department of Micro, Nano and Bioprocess Engineering, Wroclaw University of Science and Technology, Wybrzeze Wyspianskiego 27, 50-370 Wroclaw, Poland
1 shared publication - Bartłomiej Maciej Szyja
Institute of Advanced Materials, Faculty of Chemistry, Wrocław University of Science and Technology, Gdańska 7/9, 50-344 Wrocław, Poland
1 shared publication - Glake Hill
(computational) Interdisciplinary Center for Nanotoxicity Department of Chemistry, Physics and Atmospheric Sciences Jackson State University Jackson MS, 39217 USA
1 shared publication - Laura Hampf
Faculty of Chemistry, Wrocław University of Science and Technology, 50-373 Wrocław, Poland
1 shared publication - Mateusz Jackowski
Department of Micro, Nano and Bioprocess Engineering, Faculty of Chemistry, Wrocław University of Science and Technology, 50-370 Wrocław, Poland
1 shared publication
Latest Publications
- Open Access
Stability of the TiO2 Nanuclusters Supported on Fe2O3-Hematite for Application in Electrocatalytic Water Splitting—An Insight from DFT Simulations
We present the analysis of the stability of the (TiO2)n nanoclusters, where n = 2–4, supported on the Fe3O3-hematite (100) surface. The analysis is focused on the size and geometry of the nanocluster, which defines the contact with the supporting hematite surface. The aim of the work is to explore the role of the interaction within the nanocluster as well as between the nanocluster and the surface in the structure of the composite system. We have used an in-house developed variant of the solids docking procedure to determine the most stable initial configurations of the nanoclusters with respect to the surface. Subsequently, we have carried out molecular dynamics simulations to enable finding a more stable configurations by the systems. The results show the three possible binding modes for the (TiO2)2 systems, but many more such modes for the larger clusters. Additionally, we have found that the partial dissociation of the nanocluster takes place upon the contact with the surface.
Open AccessStability of the TiO2 Nanuclusters Supported on Fe2O3-Hematite for Application in Electrocatalytic Water Splitting—An Insight from DFT Simulations
We present the analysis of the stability of the (TiO2)n nanoclusters, where n = 2–4, supported on the Fe3O3-hematite (100) surface. The analysis is focused on the size and geometry of the nanocluster, which defines the contact with the supporting hematite surface. The aim of the work is to explore the role of the interaction within the nanocluster as well as between the nanocluster and the surface in the structure of the composite system. We have used an in-house developed variant of the solids docking procedure to determine the most stable initial configurations of the nanoclusters with respect to the surface. Subsequently, we have carried out molecular dynamics simulations to enable finding a more stable configurations by the systems. The results show the three possible binding modes for the (TiO2)2 systems, but many more such modes for the larger clusters. Additionally, we have found that the partial dissociation of the nanocluster takes place upon the contact with the surface.
- Open Access
Comparison of Two Commercially Available Strains, Saccharomycodes ludwigii and Torulaspora delbrueckii, for the Production of Low-Alcohol Beer
Due to current trends in beer consumption, as well as social aspects, such as the education of society on combining drinking and driving, intensive research and development efforts have been recently focused on producing low-alcohol beers and non-alcoholic beers with a sensory profile appealing to consumers. There are plenty of methods for obtaining such beverages; one of these methods involves utilizing non-conventional yeasts for wort fermentation. In this work, the production of low-alcohol beer using commercially available Saccharomycodes ludwigii and Torulaspora delbrueckii strains were compared. The results showed that Torulaspora delbrueckii achieved the lowest level of attenuation, producing beer with an ethanol concentration of 2.58% vol. Saccharomycodes ludwigii displayed a slightly higher level of attenuation; however, its alcohol concentration was slightly lower than in the case of Torulaspora delbrueckii and reached 2.50% vol. Fully fermented beers produced using Saccharomycodes ludwigii and Torulaspora delbrueckii represented reduced ethanol concentrations by 12% and 15%, respectively, in comparison to Saccharomyces cerevisiae. Nevertheless, in order to produce non-alcoholic beers, arrested fermentation is necessary. In such a case, Saccharomycodes ludwigii reached the highest level of attenuation among non-alcoholic beers.
Open AccessComparison of Two Commercially Available Strains, Saccharomycodes ludwigii and Torulaspora delbrueckii, for the Production of Low-Alcohol Beer
Due to current trends in beer consumption, as well as social aspects, such as the education of society on combining drinking and driving, intensive research and development efforts have been recently focused on producing low-alcohol beers and non-alcoholic beers with a sensory profile appealing to consumers. There are plenty of methods for obtaining such beverages; one of these methods involves utilizing non-conventional yeasts for wort fermentation. In this work, the production of low-alcohol beer using commercially available Saccharomycodes ludwigii and Torulaspora delbrueckii strains were compared. The results showed that Torulaspora delbrueckii achieved the lowest level of attenuation, producing beer with an ethanol concentration of 2.58% vol. Saccharomycodes ludwigii displayed a slightly higher level of attenuation; however, its alcohol concentration was slightly lower than in the case of Torulaspora delbrueckii and reached 2.50% vol. Fully fermented beers produced using Saccharomycodes ludwigii and Torulaspora delbrueckii represented reduced ethanol concentrations by 12% and 15%, respectively, in comparison to Saccharomyces cerevisiae. Nevertheless, in order to produce non-alcoholic beers, arrested fermentation is necessary. In such a case, Saccharomycodes ludwigii reached the highest level of attenuation among non-alcoholic beers.