Effect of sintering temperature on lightweight aggregates manufacturing from copper contaminated soil

Manufacturing lightweight aggregate (LWA) at high temperature is an effective way to immobilize heavy metals in solid waste. This work investigated the performance and solidification mechanism of LWA prepared from copper contaminated soil. The volume expansion of LWA could reach a maximum of 28%, and its lowest density accounted of 1.5 g/cm³, which met the standard requirements. Optical microscope and micro-CT test illustrated that the addition of Cu leaded to obvious phase separation in LWA. The Cu leaching result of LWA first increased and then dropped with the temperature. The XRD test found that the main formation phase of Cu in LWA were t-CuFe₂O₄ and amorphous phase that they had different acid resistance ability. XPS revealed that the main cause of the agglomeration of liquid phase in LWA was the chain broken reaction between Cu and Si–O tetrahedron. SEM-EDS results showed that the distribution of Cu and Si had a strong correlation, which meant that Cu mostly formed amorphous phase. This work showed the uniqueness of Cu in the high temperature immobilization and pointed out the best immobilization target phase.     

木质纤维与水泥共同改良软土的力学性能与微观机制分析

通过压实试验、无侧限抗压强度试验和劈裂试验,分析不同木质纤维含量、水泥含量和固化时间对软土力学性能的影响规律,探讨木质纤维、水泥改良软土的微观机制。结果表明,木质纤维的加入对水泥改良软土的击实特性有显著的影响;木质纤维与水泥可有效改善土体的抗压和劈裂抗拉强度,随着木质纤维含量的增加,改良土的抗压和劈裂抗拉强度呈现出明显的“驼峰”现象,并在木质纤维含量为0.25%时最大;木质纤维与水化产物、软土颗粒形成互锁效应,增大了改良土的摩擦力,同时木质纤维还承担一定的拉伸强度,使改良土的劈裂强度增加。     

Evaluating the profile of myofibrillar proteins and its relationship with tenderness among five styles of dry-cured hams

In order to investigate the relationship between profile of myofibrillar proteins and tenderness among 2 kinds of Chinese hams (Jinhua and Xuanwei) and 3 kinds of European hams (Iberian, Serrano and Parma), shear force, myofibril fragmentation index (MFI), SDS-PAGE, carbonyls content and Raman spectroscopy were investigated. The shear force and salt content of Chinese hams were significantly higher than that of European hams, while moisture content was lower than that of European hams (p < 0.05). MFI values and SDS-PAGE profile revealed that the degradation of myofibrillar proteins in Chinese hams was lower than in European hams. In addition, Chinese hams showed significantly higher carbonyls content and β-sheet content compared with European hams, indicated that proteins aggregation intensively inhibited the degradation of myofibrillar proteins in Chinese hams. These results indicated that the higher shear force in Chinese style hams could be attributed to the lower moisture content and limited proteolysis.     

日本优良食味稻米灌浆期水管理、鲜谷干燥温度及糙米水分与食味关系研究（译文）

为了生产优良食味稻米,克服栽培环境的影响非常重要。主要论述了灌浆期最适宜的用水管理、新鲜稻谷的干燥温度以及糙米水分含量与其食味之间的关系。水稻灌浆期最适宜的用水管理是湿润管理法,通过对灌浆期水稻的湿润管理,可有效抑制水田土壤温度上升,保持根系活力,提高稻米结实率,最终实现稻米增收与食味提升。新鲜稻谷水分含量不同,干燥所需的送风温度也不同,22%、25%、30%的水分含量分别对应的适宜温度为55、48、35℃。糙米中14%～15%的水分含量能够保证稻米的最佳食味。     

Analysis of the water-soluble compounds as a tool for discriminating traditional and industrial high moisture mozzarella made with citric acid

High moisture mozzarella from cow milk is a pasta filata cheese that can be manufactured by different protocols. Fermentation by autochthonous starter is used for the traditional product, whereas direct acidification with citric acid is widely used at industrial level. Both types are stored immersed in a liquid for preserving freshness, but this packaging method is known to favour the changes of the quality characteristics. The present study aimed to assess the evolution of the soluble compounds and to evaluate their use as chemical indices for discriminating the two types of mozzarella. The contents of lactose, organic acids, water-soluble nitrogen and free amino acids differently changed over time. The whole patterns of these soluble compounds allowed discrimination of the two products during the whole storage period. The simple analyses of lactic acid and lactose could be a rapid tool to protect traditional mozzarella from industrial imitations obtained with citric acid.     

Isolation and identification of soil bacteria resistant to surfactants in washing detergents

Linear alkylbenzene sulfonate (LAS) and polyoxyethylene lauryl ether (POLE) are the major surfactants in washing detergents. In the present study, we isolated surfactant-resistant bacteria from soil samples collected from a sports ground and a farm field. The samples were treated with 2.0% LAS or POLE at 25°C for 30 min and cultivated on agar plates at 25°C for several days, after which manifold bacterial colonies were isolated. Thereafter, we tested the ability of each bacterial isolate to resist the antibacterial activity of the surfactant. Ten LAS-resistant strains were isolated, and all were found to be Gram-negative bacteria such as Enterobacter and Pseudomonas. On the other hand, 18 POLE-resistant strains were isolated, of which 14 were Gram-positive bacteria including Bacillus and Microbacterium. Notably, one POLE-resistant strain was identified as Bacillus cereus, a potential causative agent for foodborne illness. The genera of LAS- and POLE-resistant bacteria did not overlap. Therefore, the combination of LAS and POLE could be more effective to eliminate soil bacteria from clothes and/or daily necessities.     

Effect of heat moisture treatment on resistant starch content among carbohydrate sources: a meta-analysis

Resistant starch (RS) can be generated through heat moisture treatment (HMT). The HMT was conducted by modifying starch using different ratio of moisture content, high temperature and heating time. A number of studies showed that the effects of HMT on RS contents in cereals, pulses, tubers and fruits were inconsistent. This study aimed to analyse the impact of HMT on RS level in various carbohydrate sources through a meta-analysis approach. Study selection was conducted with the PRISMA method. There were 21 relevant studies and 67 data used for meta-analysis. The database was analysed by using Hedges’ d. The results showed that there was a significant impact of HMT on RS level of cereals, especially wheat. The highest increase in RS levels for various carbohydrate sources in starch was influenced by the interaction of treatment between water content at 15 ≤ x < 25%, heating time at 0.25 < x ≤ 6 h and temperature at 120 ≤ x ≤ 130 °C.