Experimental investigations of non‐Newtonian/Newtonian liquid‐liquid flows in microchannels

The plug flow of a non‐Newtonian and a Newtonian liquid was experimentally investigated in a quartz microchannel (200‐µm internal diameter). Two aqueous glycerol solutions containing xanthan gum at 1000 and 2000 ppm were the non‐Newtonian fluids and 0.0046 Pa s silicone oil was the Newtonian phase forming the dispersed plugs. Two‐color particle image velocimetry was used to obtain the hydrodynamic characteristics and the velocity profiles in both phases under different fluid flow rates. The experimental results revealed that the increase in xanthan gum concentration produced longer, bullet‐shaped plugs, and increased the thickness of the film surrounding them. From the shear rate and viscosity profiles, it was found that the polymer solution was in the shear‐thinning region while the viscosity was higher in the middle of the channel compared to the region close to the wall. Circulation times in the aqueous phase increased with the concentration of xanthan gum. © 2017 The Authors AIChE Journal published by Wiley Periodicals, Inc. on behalf of American Institute of Chemical Engineers AIChE J, 63: 3599–3609, 2017     

Effects of chromium (VI) addition on the activated sludge process

The effect of hexavalent chromium, Cr(VI), addition on various operating parameters of activated sludge process was evaluated. To accomplish this, two parallel lab-scale continuous-flow activated sludge plants were operated. One was used as a control plant, while the other received Cr(VI) concentrations equal to 0.5, 1, 3 and 5 mgl(-1). Cr(VI) concentrations of 0.5 mgl(-1) caused significant inhibition of the nitrification process (up to 74% decrease in ammonia removal efficiency). On the contrary, the effect of Cr(VI) on organic substrate removal was minor for concentrations up to 5 mgl(-1), indicating that heterotrophic microorganisms are less sensitive to Cr(VI) than nitrifiers. Activated sludge floc size and structure characterization showed that Cr(VI) concentrations higher than 1 mgl(-1) reduced the filaments abundance, causing the appearance of pin-point flocs and free-dispersed bacteria. Additionally, the variability of protozoa and rotifers was reduced. As a result of disperse growth, effluent quality deteriorated, since significant amounts of suspended solids escaped with the effluent. Termination of Cr(VI) addition led to a partial recovery of the nitrification process (up to 57% recovery). Similar recovery signs were not observed for activated sludge floc size and structure. Finally, shock loading to the control plant with 5 mgl(-1) Cr(VI) for 2 days resulted in a significant inhibition of the nitrification process and a reduction in filamentous microorganisms abundance.     

Sensory Threshold Studies of Picrocrocin,the Major Bitter Compound of Saffron

This study is part of a wider project on the bitter taste of saffron and its preparations. A deeper knowledge on the taste perception of picrocrocin is necessary in order to develop products that satisfy consumer senses and provide them with adequate amounts of saffron major constituents, also appreciated for bioactivity. A systematic approach on the bitterness of picrocrocin, the major responsible compound, was conducted. A panel was trained specifically for the determination of taste detection and recognition thresholds of picrocrocin, which were found to be 5.34 and 7.26 mg/L, respectively, using the Ascending Forced Choice of Limits methodology. The threshold values were examined in water in absence and presence of other saffron constituents and ethanol and were found to decrease when served hot (61 ± 4 °C). Bitterness was enhanced in 40% (v/v) aqueous ethanol. In both aqueous and ethanol extracts, the presence of saffron volatiles improved bitterness perception. The usefulness of the study was tested in the case of commercial saffron based infusions.     

Study of physicochemical properties of two current commercial dental self‐curing resin composites

The aim of the present work is the study of some physicochemical properties of two current commercial dental self‐curing two component composites, i.e., of Concise? (3M?, Dental Products, St. Paul, USA), and Alfacomp (VOCO GmbH, Germany). Based on their filler type Concise is characterized as “conventional” or “macrofilled” composite and Alfacomp as “hybrid.” The resin matrix of Concise is a copolymer of 2‐bis[4‐2‐hydroxy‐3‐(methacryloxy)‐propyl]phenyl propane (Bis‐GMA)/triethyleneglycol dimethacrylate, while that of Alfacomp a homopolymer of Bis‐GMA. The composites were prepared in accordance with the manufacturers' instructions by mixing equal amounts of the two components at room temperature. The degree of conversion of double bonds of resin matrix during curing was determined in thin film of composites using FTIR transmission spectroscopy. The degree of conversion of Concise and Aflacomp was found to be correspondingly (73.63 ± 4.33)% and (47.75 ± 1.80)% after a day‐polymerization. Sorption, solubility, and volumetric change were determined after storage of composites in water or ethanol/water solution 75 vol % at 37°C (a good food/oral simulating fluid) for 30 days. These properties for both composites were higher in ethanol/water solution than in water. Also these properties for Concise were lower than those for Alfacomp in both liquids. Thermal stability of composites was studied by thermogravimetric analysis which performed in air atmosphere from 50 to 800°C. This analysis of composites showed the degradation of their resin matrix in three steps. The organic resin content of Concise was found to be 18.0% w/w and that of Alfacomp 20.1% w/w. Concise showed generally better properties than Alfacomp. This behavior must due to the differences in the chemical structure of the organic resin matrix and the type of inorganic filler. © 2012 Wiley Periodicals, Inc. J Appl Polym Sci, 2012     

Colour and fastness of natural dyes: revival of traditional dyeing techniques

Cotton and wool fabrics were dyed with nine natural dyes obtained by aqueous extraction of the original plants/insect in an attempt to reconstruct traditional textile dyeing recipes, to optimise the methodology at all stages, i.e. extraction, mordanting and dyeing, and to standardise it. Cochineal, madder, alkanna, henna, brazilwood, red sandalwood, safflower, indigo and logwood were used for the dyeings, which were carried out directly and after mordanting of the textile material. A variety of mordants, namely, aluminium potassium sulphate, potassium dichromate, copper sulphate, zinc chloride, iron(iii ) chloride, iron(ii ) sulphate and tin chloride, is anticipated to meet both early and recent requirements and options. The dyeings were evaluated through colour measurements and standard wash, light and rub fastness tests. Generally, the mordanting process known for many centuries and connected with the textile dyeing resulted in an improvement in dye absorption and fastness properties mainly for the cotton samples, as is concluded from the tests and measurement assessments.     

Influence of electrolyte co-additives on the performance of dye-sensitized solar cells

The presence of specific chemical additives in the redox electrolyte results in an efficient increase of the photovoltaic performance of dye-sensitized solar cells (DSCs). The most effective additives are 4-tert-butylpyridine (TBP), N-methylbenzimidazole (NMBI) and guanidinium thiocyanate (GuNCS) that are adsorbed onto the photoelectrode/electrolyte interface, thus shifting the semiconductor's conduction band edge and preventing recombination with triiodides. In a comparative work, we investigated in detail the action of TBP and NMBI additives in ionic liquid-based redox electrolytes with varying iodine concentrations, in order to extract the optimum additive/I₂ ratio for each system. Different optimum additive/I₂ ratios were determined for TBP and NMBI, despite the fact that both generally work in a similar way. Further addition of GuNCS in the optimized electrolytic media causes significant synergistic effects, the action of GuNCS being strongly influenced by the nature of the corresponding co-additive. Under the best operation conditions, power conversion efficiencies as high as 8% were obtained.     

The job demands-resources model of burnout.

The job demands-resources (JD-R) model proposes that working conditions can be categorized into 2 broad categories, job demands and job resources, that are differentially related to specific outcomes. A series of LISREL analyses using self-reports as well as observer ratings of the working conditions provided strong evidence for the JD-R model: Job demands are primarily related to the exhaustion component of burnout, whereas (lack of) job resources are primarily related to disengagement. Highly similar patterns were observed in each of 3 occupational groups: human services, industry, and transport (total N?=?374). In addition, results confirmed the 2-factor structure (exhaustion and disengagement) of a new burnout instrument—the Oldenburg Burnout Inventory—and suggested that this structure is essentially invariant across occupational groups. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Workaholism and relationship quality: A spillover-crossover perspective.

This study of 168 dual-earner couples examined the relationship between workaholism and relationship satisfaction. More specifically, on the basis of the literature, it was hypothesized that workaholism is positively related to work-family conflict. In addition, the authors predicted that workaholism is related to reduced support provided to the partner, through work-family conflict, and that individuals who receive considerable support from their partners are more satisfied with their relationship. Finally, the authors hypothesized direct crossover of relationship satisfaction between partners. The results of structural equation modeling analyses using the matched responses of both partners supported these hypotheses. Moreover, in line with predictions, the authors found that gender did not affect the strength of the relationships in the proposed model. The authors discuss workplace interventions as possible ways to help workaholics and their partners. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Addition of yogurt to wort for the production of spirits: Evaluation of the spirit aroma over a two-year period

Triggered by the development of lactic acid bacteria (LAB) during the production of Scotch whisky, this study examined the influence of yeast and LAB inoculation on whisky flavor. Four new spirits were produced using the same process. LAB were added as a form of a Greek yogurt's live culture. In each category (barley and rye), one sample was fermented with Greek yogurt while the other was fermented without it. The spirits were matured and analyzed at five different points. Results from gas chromatography-mass spectrometry (GC-MS) analysis showed basic volatile compounds, along with some important extra compounds with yogurt culture. The most obvious differences were observed in the concentration of butanoic acid, a characteristic acid in spirits undergoing lactic acid fermentation: to identify esters such as ethyl butanoate, ethyl isobutanoate, isoamyl butanoate, and 2-phenylethyl butanoate, they are not typical compounds in whisky.     

Alicyclobacillus acidoterrestris in fruit juices and its control by nisin

Summary The acid-tolerant and heat-resistant bacterium Alicyclobacillus acidoterrestris is a spoilage problem in pasteurized and heat-treated fruit juices. In this study it was shown to grow in orange juice, grapefruit juice and apple juice to produce detectable taint at levels of about 10⁴–10⁵ c.f.u. ml⁻¹. Decimal reduction times were determined at 80 °, 90 ° and 95 °C in each juice and confirmed the heat-resistant nature of the spores under normal juice pasteurization conditions. They also confirmed that heat sensitivity increased with decreasing pH but that this effect was less pronounced at higher temperatures. The organism was, however, sensitive to the bacteriocin food preservative nisin. The presence of nisin during heating decreased the D value by up to 40% and the MIC for nisin against spores at 25 °C was only 5 International Units (IU) ml⁻¹. The results indicate that use of nisin is a potentially useful way of controlling this organism in fruit juices and fruit juice-containing products.