白腐菌处理脱墨废水

利用生物反应器处理脱墨废水,以煤渣作为吸附载体,将白腐菌菌丝体固定吸附在煤渣表面,底部通入压缩空气,用循环水泵将废水从贮存池连续不断地泵入反应器,在不添加任何外源营养物条件下,脱墨废水有较好的处理效果.在开始运行的前1-3天,废水CoDcr下降最快;运行至第4-5天,CODcr降到最低值,为551.8mg/L,CODcr去除率最高达75.8%.此后随时间延长,去除率不再增加.最佳曝气量为70L/h,反应中随处理时间的变化废水pH值有逐渐升高的趋势,应调节废水的pH值保持在4.0-4.5范围内.从降解前后GC-MS分析可知,废水中的有机污染物质得到一定程度的降解,     

全棉秆P-RC-APMP制浆造纸废水的混凝-吸附处理研究

本文研究了混凝-吸附法对全棉杆化学预处理机械法制浆造纸综合废水的处理效果,探讨了混凝处理中PAC投加量、PAM投加量、pH值,吸附处理中吸附时间、煤渣投加量对废水处理效果的影响。在PAC投加量为120mg/L、PAM投加量为8mg/L、pH值为6.3、煤渣投加量为160g/L、吸附时间为30min的条件下,废水的色度、SS和CODCr去除率分别达到96.6%、98.3%和86.8%,煤渣吸附过程符合Freundlich模型。     

白腐菌摇床培养处理脱墨废水

在摇床培养条件下将白腐菌菌丝团接入脱墨废水中,在不添加任何外源营养物的条件下,1～2d内白腐菌生长比较缓慢,外观没有明显变化.生长至第3d时,白腐菌菌丝体发生了明显的变化,呈现舒展的团块状.在第7d时,白腐菌处理后废水的CODCr去除率最高可达57.1%;在第7d后,CODCr不再降低.在pH值3.0～4.5的范围内,白腐菌生长最好.未经处理的脱墨废水包括压榨后废水、浮选后废水和混合废水,污染物出峰时间主要集中在tR＜25min,表明废水中污染物以低分子质量的居多.经白腐菌处理后,污染物的GC色谱峰减少很多,表明这些物质得到了降解.     

混凝沉淀法处理脱墨废水的研究

用混凝沉淀法处理脱墨废水,通过正交实验研究了混凝剂种类、混凝剂用量、助凝剂用量、pH值4因素对混凝法处理脱墨废水效果的影响.结果表明,混凝剂种类和用量、助凝剂均为影响脱墨废水混凝效果的关键因素,其中混凝剂聚合氯化铝(PAC)去除效果最好,确定脱墨废水的适宜处理条件为:选用PAC为混凝剂,用量200 mg/L;助凝剂PAM用量3 mg/L;pH值7 2,该条件下脱墨废水的CODCr去除率可达30％以上.     

废纸脱墨废水絮凝-生化二级处理的研究

采用絮凝-生化二级处理的方法对废纸脱墨废水进行处理，通过测定废水中的SS、BOD5及CODCr等指标，研究了脱墨废水在絮凝及生化处理时的规律。结果表明：在脱墨废水的絮凝处理中，pH值、沉降时间、絮凝剂用量等均会影响沉降效果，二元絮凝方式沉降效果较好，在适当的条件下进行絮凝处理后，脱墨废水中SS、CODcr、BOD5的去除率可分别达到97．1％、71．6％、56．1％；经絮凝处理后的脱墨废水适合于用生物活性污泥法处理，较好的处理条件为接种量120mg／L，暖气时间4～6h，此时，CODcr、BOD5的去除率均可达90％以上，且连续运行也可以达到间歇操作的效果。     

漆酶填充床反应器深度处理造纸废水

首先通过正交实验讨论用海藻酸钠包埋固定化漆酶后在反应器中处理造纸废水的最适条件;然后进行单因素试验,探究各个因素对反应结果的影响,并根据处理后废水水质状况,最终确定最佳工艺条件,主要讨论了反应时间、给酶量、pH值以及介体的用量对废水CODCr去除率的影响。实验结果表明:废水处理时间65min、给酶量35g·L-1、pH=7.5、介体浓度7g·L-1时,废水CODCr的去除率达到42.63%。     

厌氧反应器+序批式反应器技术处理造纸高浓废水

利用厌氧反应器技术处理造纸高浓废水,CODCr可从9000mg·L-1降到2000mg·L-1以下,再用去除率高达90%的序批式反应器技术进行深度处理,废水处理效果显著。     

EGSB 反应器处理半化学草浆制浆废水的研究

对采用厌氧膨胀颗粒污泥床（EGSB）反应器处理的半化学草浆制浆废水的运行状况进行了分析,结果表明,反应器以VLR（容积负荷）2.192 kg COD/（m^3·d）进行启动,在以浓度和流量逐渐提升VLR的过程中,CODCr去除率一直保持在70%以上;最小水力停留时间（HRT）可缩短至4.9 h,最大VLR可达到25.820 kg COD/（m^3·d）,CODCr去除率稳定在68.8%－78.0%范围内;当出水pH值高于进水时,出水回流可以减少调节进水pH值的用碱量。     

活性炭催化臭氧处理造纸废水的实验研究

用活性炭催化臭氧氧化法处理生化后造纸废水,研究了pH值、活性炭加入量和活性炭回用次数对废水COD和色度的去除效果以及活性炭催化臭氧氧化过程对废水可生化性的改善。结果表明,pH值为7.98,活性炭加入量1g,臭氧化反应12min时,CODCr和色度去除率达到40.2%和91.6%,比单独臭氧氧化处理分别提高了7.6%和7.0%,BOD5/CODCr比值由单独臭氧化过程的0.14提高到0.26,可生化性得到明显改善。回用两次的活性炭参与臭氧化反应12min,废水CODCr去除率为35.4%,去除效果较好。催化臭氧化反应前后活性炭的红外谱图表明其表面吸附有大量有机降解物。     

光催化对CEH漂白废水的处理研究

以国际通用的商品P25型TiO2为光催化剂,采用自行设计的光催化反应器对传统的CEH三段漂白废水进行光催化降解研究。以CODCr为评价指标,考察了催化剂用量、体系pH、光催化降解时间及通氧方式等对降解CEH废水的影响因素。结果表明：TiO2投加量、光催化降解时间、体系pH以及通氧对CODCr的去除影响显著。当TiO2用量为1．0g/L、初始pH=4．0、连续通气条件下降解效果最佳,光催化降解4h后,CEH漂白废水中CODCr去除率可达84．8％,出水水质达到国家二级排放标准。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.