Easy extrusion of honeycomb-shaped monoliths using Moroccan natural clays and investigation of their dynamic adsorptive behavior towards VOCs

In the present work, honeycomb-shaped monoliths were easily extruded using local natural clays without the need of chemical binders. This finding allows significant cost reduction, in terms of not only additives and solvents but also the energy consumption required for their elimination by thermal treatment. The extruded monoliths were subject to mechanical strength testing in addition to the study of their thermal behavior, structural and textural properties. Moreover, one of their potential uses as VOCs adsorbents was evaluated in comparison with conventional packed bed by investigating their dynamic adsorptive and desorption behavior towards a model VOC of o-xylene type.     

Rheological Properties of Honey from Burkina Faso: Loss Modulus and Complex Viscosity Modeling

This study evaluated the rheological behavior of Burkina Faso honey and the use of exponential and polynomial models to predict the influence of chemical composition and temperature on the viscoelastic parameters: complex viscosity (η*) and loss modulus (G’’). Samples were first characterized by evaluating: water activity, 5-hydroxy methyl furfural, sugars (fructose, glucose, and sucrose), electrical conductivity, moisture, and color. Dynamic rheological properties were obtained at different temperatures (5, 10, 15, 20, 25, 30, and 40°C). All the honeys displayed Newtonian behavior. Complex viscosity and loss modulus can be predicted based on the chemical composition and temperature using polynomial models (R² > 98.00%).     

A Fittingness Factor-Based Spectrum Management Framework for Cognitive Radio Networks

In order to increase cognitive radios (CRs) operation efficiency, there has been an increasing interest in strengthening awareness level about spectrum utilisation. In this respect, this paper proposes to exploit the fittingness factor concept to capture the suitability of spectral resources exhibiting time-varying characteristics to support a set of heterogeneous CR applications. First, a new knowledge management functional architecture for optimizing spectrum management has been constructed. It integrates a set of advanced statistics capturing the influence of the dynamic radio environment on the fittingness factor. Then, a knowledge manager (KM) exploiting these statistics to monitor time-varying suitability of spectrum resources has been proposed to support the spectrum selection (SS) decision-making process. In particular, a new Fittingness Factor-based strategy combining two SS and spectrum mobility (SM) functionalities has been proposed, following either a greedy or a proactive approach. Results have shown that, with a proper fittingness factor function, the greedy approach efficiently exploits the KM support at low loads and the SM functionality at high loads to introduce significant gains in terms of the user dissatisfaction probability. The proactive approach has been shown to maintain the introduced performance gain while minimizing the signalling requirements in terms of spectrum handover rate.     

High‐resolution solid‐state NMR investigation of the filler–rubber interaction: 2. High‐speed [1H] magic‐angle spinning NMR spectroscopy in carbon‐black‐filled polybutadiene

This work investigates the behaviour of elastomeric chains (polybutadienes of identical molecular weight but different microstructures) in the close vicinity of carbon black surfaces in order to attain a better understanding of the structure and properties of interphases. Elastomer–filler interactions are assessed through the study of the thermal properties and NMR relaxation characteristics of the corresponding materials. Three series of samples were compared: pure polymers, raw polymer–filler blends (filler loading ratio: 50 phr) and solvent‐extracted blends (so as to get rid of any polymer which is not under the influence of the solid surface). While differential scanning calorimetry points to the existence of an elastomer fraction which is not detected as undergoing the glass transition, ie is strongly immobilized, [¹H] high‐resolution high‐speed magic‐angle spinning solid‐state NMR provides information on the effect exerted by polymer–filler interactions on the mobility of the various constitutive species of the macromolecular backbone. A systematic study of the evolution of the spectral lines yielded by the samples indicates that 1,2‐polybutadiene moieties have a particular affinity towards the carbon black surface which suggests the occurrence of specific interactions at the elastomer–filler interface. © 2001 Society of Chemical Industry     

Comparative proximal and mineral analysis of iguana,poultry and beef meats

Raw meat samples from iguana, poultry and beef cattle specimens were used to compare proximal (g/100 g) and mineral (mg/100 g) composition. Iguana meat was obtained by dissecting whole specimens (Iguana iguana) captured at a ranch (n = 20). Thighs and breasts were separated from broiler (either chilled or frozen) carcasses (n = 20), and deboned to represent chicken meat samples, whereas 2.5-cm-thick longissimus (ribeyes) steaks were removed from carcasses and frozen to represent beef of several breed types (n = 20). The one-way analysis of variance performed by the least squares method (LS Means) showed specie affected significantly (p > 0.05) all composition variables under study. Moisture content did not differ between iguana and chicken meats (74.7 y 74.9%, respectively) whereas beef samples had the lowest water content (73%) (p < 0.01). LS means for protein content showed beef samples (22.3%) were highest (p < 0.05) in this nutrient, iguana meat being intermediate (20.8%). Chicken meat presented the highest amount of total lipids (7.75 +/- 0.20 g/100 g) (p < 0.01) followed by iguana (3.49 +/- 0.12 g/100 g) and beef (2.57 +/- 0.20 g/100 g). Ash and most individual minerals were more concentrated in iguana meat, except for K and Zn that were more abundant in beef samples. Non-significant differences in Mg, Na, Cu or Mn contents were detected between chicken and beef samples. It was concluded that iguana meat could be an alternate source of protein and minerals as compared to those of traditional meat species.     

Meat quality of steers finished on autumn grass, grass silage or concentrate-based diets

The objective of this experiment was to determine the effect of varying the proportions of autumn grass and concentrates and grass silage and concentrates on the quality of meat from cattle with similar rates of carcass growth. Fifty continental crossbred steers were assigned to five treatments. The experimental diets offered were (1) grass silage ad libitum plus 4 kg concentrate (SC), (2) 1 kg hay plus 8 kg concentrate (CO), (3) 6 kg grass dry matter (DM) plus 5 kg concentrate (CG), (4) 12 kg grass DM plus 2.5 kg concentrate (GC) and (5) 22 kg grass DM (GO). The experiment lasted 85 days after which all animals were slaughtered. The right side m. longissmus dorsi was excised from all animals 24 h post slaughter for assessment of meat quality. Treatments SC and CO resulted in animals with whiter (P<0.05) subcutaneous and kidney/channel fat than all other treatments. There was an interaction (P<0.05) between ageing time and treatment with treatment GC having higher (P<0.05) tenderness, texture and acceptability values after 2 days ageing, but not after 7 or 14 days ageing. It is concluded that supplementing grass with low levels of concentrate produced the most tender and acceptable meat at 2 days post mortem, but that further ageing eliminated all treatment effects on eating quality of beef.     

Tenderisation of the dog cockle (Glycymeris glycymeris) meat by polyphosphates

Clams are widely used in the preparation of several seafood dishes but there are still a few bivalve species which have not been extensively used. Among these species is dog cockle (Glycymeris glycymeris), which is a major by-catch of surf clam (Spisula solida) fishing. However, dog cockle has a low commercial value because its texture is too tough after cooking. This study was initiated to find the best way of tenderising the meat of this species to make it suitable for human consumption. Based on preliminary trials using different tenderising products, a mixture of sodium tripolyphosphate and sodium chloride (3% and 1.5% respectively) was considered the most effective. The optimization of the processing parameters (time and temperature) was done by response surface methodology. According to the sensory analysis, objective texture evaluation and phosphate determinations the optimum conditions for the tenderisation process were an immersion time of 3 h at a temperature of 20  °C. The tenderised meat was used in the preparation of two types of canned products (light brine and a pickling sauce known as "escabeche"), which were evaluated by a taste panel and judged satisfactory.     

Electropolymerization of pyrrole and immobilization of glucose oxidase in a flow system: influence of the operating conditions on analytical performance

The in situ potentiostatic electropolymerization of pyrrole (Py) on a Pt electrode in a thin-layer amperometric cell and the entrapment of the enzyme glucose oxidase (GOx) for the determination of glucose are reported. Polypyrrole (PPy) is directly formed by continuous passage of a buffered solution of the monomer (0.4 M) and enzyme (250 U mL-1) at pH 7 at a flow rate of 0.05-0.1 mL min-1 under a constant applied potential of +0.85 V vs Ag/AgCl decreases. The electrosynthesis of PPy by injection of 500 microL of a Py + GOx solution in a carrier electrolyte consisting of 0.05 M phosphate buffer and 0.1 M KCl at pH 7.0 was also assayed. The influence of the electropolymerization conditions on the analytical response of the sensor to glucose was investigated. The analytical performance of the PPy/GOx sensor was also studied in terms of durability and storage life, as well as selectivity against electroactive species such as ascorbic acid and uric acid as a function of the thickness of the polymer film formed.