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The memory effect property, described as a reversible color persistence while the potential is withdrawn, is of particular importance to reaching zero-energy consumption electrochromic devices. Nevertheless, often observed in organic materials, it is poorly studied in oxides. In this study, electrochromic tungsten oxide thin films are elaborated at different working pressures by radiofrequency magnetron sputtering. The influence of the deposition pressure on the electrochemical properties of WO3 films as well as on their memory effect is investigated. Three kinds of WO3 films can be distinguished: with irreversible blue coloration, with reversible coloration presenting a high memory effect, and with reversible coloration with a low memory effect. The origin of these discrepancies is studied through the composition, the local atomic environment, and the morphology of the WO3 thin films. An increase of transmittance at 550 nm as low as 15.8% in 48 h in air and 5.2% in 24 h in the electrolyte is recorded. This study highlights a better understanding of the memory effect property of electrochromic oxides for low-consumption energy electrochromic devices, pointing out morphology as a key parameter. [ABSTRACT FROM AUTHOR]

Chilean agribusiness generates large quantities of by-products and they have been little studied. According to the literature they represent important sources of sugar, protein, lipid, micronutrient, fiber, and others that have a broad field of action. In this work, by-products (white and red grape seeds, peach stones, avocado seeds, olive pomace, and corn cob) of Chilean agribusiness are characterized chemically with a view to their functional and nutritional potential. They are analyzed following standardized methodology which revealed that byproducts are found to be a suitable source of protein (0.59-10.00 % on DW), fiber (33.85-71.93 % on DW), lipid (0.61-14.4 % on DW)), organic matter (77.34-99.87 % on DW), inulin (8.3-33 mg fructose/g dry sample), and a wide range of essential metals. They are rich in K, Ca, and Mg. Moreover, they have very good antioxidant capacity (FRAP, and DPPH), and total phenolics and flavonoids contents. In conclusion, Chilean agribusiness by-products are attractive potential sources of food products, which could be used for nutritional purposes, and for the development of technologies. [ABSTRACT FROM AUTHOR]