Biological Water Treatment by a Hybrid Fluidized-Bed Bioreactor: Theoretical Study

A hybrid fluidized-bed bioreactor for water purification was proposed and analyzed. It is a novel type of bioreactor characterized by hitherto unknown stationary and dynamic features. Steady-state characteristics of this hybrid bioreactor with external liquid circulation are presented. A quantitative analysis of steady-state properties of the bioreactor was performed with the aid of an original mathematical model developed for a double-substrate aerobic microbiological process. A steady-state analysis of aerobic processes characterized by different oxygen demand was performed. The effect of essential parameters was evaluated, including carbonaceous substrate concentration in the feed stream to the apparatus, aeration intensity, total residence time of a liquid in the bioreactor, and height of the bed of fine carrier particles.     

Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.     

Effect of complexation of oxidised corn starch with mineral elements on physicochemical properties

The objective of this study was to determine the effect of complexation of oxidised starch with mineral elements on its physicochemical properties. Corn starch was oxidised with sodium hypochlorite and, afterwards, modified with ions of potassium, magnesium and iron. Thus, native and modified starches were analysed for: contents of mineral elements, colour parameters (L*a*b*), water binding capacity and solubility in water at temperature of 60 and 80 °C. Thermodynamic characteristics of gelatinisation by DSC, molecular weight distribution by GPC, intrinsic viscosity and pasting properties by RVA were studied. The efficiency of incorporation of metal ions into oxidised corn starch was about 30%, 20% and 20% for potassium, magnesium and iron ions, respectively. The complexation with potassium ions caused the greatest changes in the molecular weight distribution and the intrinsic viscosity of starches and viscosity of starch pastes. Only modification of starch with iron ions affected the colour parameters of the starch. Incorporation of metal ions into starch resulted also in changes in its water binding capacity and solubility in water.     

Changes in the physical properties of honey powder during storage

Honey powders produced by spray drying with the addition of Arabic gum and sodium caseinate were characterised in terms of the influence of storage time on the following physical properties: particle size, moisture content, water activity, bulk density, flowability and hygroscopicity. The storage affected those properties; after 12 weeks of storage, particle size decreased (except Arabic gum powder treated as a control sample), moisture content and water activity increased, hygroscopicity decreased. Changes in bulk density, particle size and moisture content caused the rise of Hausner ratio value; however, the powders were still characterised by a very good flow properties and low cohesiveness. The colour of reconstituted powders was also affected by storage; in most of samples, the darkening, reduction in redness and yellowness were observed. Colour parameters were the most stable in powders obtained with the addition of 2% w/w of sodium caseinate.     

Long-Term Changes in the Course of Ice Phenomena on the Oder River along the Polish–German Border

Ice phenomena are a major component of the hydrological regime of east-central and northern European rivers. However, their occurrence disturbs inland water transportation, particularly affecting the major rivers of the Central European Plain that are part of Europe’s international waterways. The Oder is one of these rivers, and is located on the boundary between the much warmer and the much colder part of the temperate climatic zone. This makes the course of ice phenomena on the river difficult to predict. The main purpose of this work is to document and analyse the dynamic of changes occurring for over 60 years (1956–2015) in the ice phenomena of a river that demonstrates a transitional ice regime. It was found that the duration of all ice phenomena decreased (by up to 0.58 days·year^?1) and so did the duration of ice cover (by up to 0.46 days·year^?1). The rates and trends of the two parameters were, however, different in different parts of the lower stretch of the river. This fact is especially important in the context of climate changes whose characteristics include an increased incidence of extreme weather situations, both meteorological and hydrological. There was also found to be a strong correlation (R² from 0.69 to 0.81) between the duration of ice phenomena and the mean air temperature in winter (December to February) and a much weaker correlation between the duration of ice phenomena and the NAO index (R² from 0.42 to 0.48). Such a little correlation of ice phenomena with NAO is likely to result from the pollution of the Oder River (in particular in the second half of the twentieth century) and icebreaking operations on the river.

     

Performance of acrylate-poly(ethylene oxide) polymer electrolytes in lithium batteries

Results for the performance of lithium/Mn0₂ batteries containing solid polymer electrolytes based on poly(ethylene oxide) blends with some acrylic derivatives are presented. The ionic conductivities of the electrolytes are promising for battery application. It was found, however, that interfacial phenomena impair the battery efficiency. Impedance spectroscopy shows resistive limitations at the anode interface of the batteries, caused either by formation of an electrically distinguishable resistive layer or by chemical interaction between the polymer and lithium, influencing, most probably, the kinetics of the lithium oxidation reaction.     

Influence of n-alkanes on wettability and zeta potential of quartz

Contact angles were measured in the following systems: quartz/water droplet/saturated vapor of water + n-alkane and quartz/water droplet/saturated vapor of n-alkane. The alkanes tested were from hexane to pentadecane. In both systems non-smooth changes of contact angle as a function of the chain length were observed. These changes are similar to the zeta-potential changes measured previously for two different samples of quartz in the quartz/n-alkana/water system. On the basis of the results and calculations it is suggested that the observed non-smooth changes of contact angle are due to similar changes in film pressures of the water and n-alkanes.