Synthesis and Characterization of Carbon Steel Corrosion Inhibitors Based on 4,5,6,7-tetrahydrobenzo[b]thiophene Scaffold

Protection of Metals and Physical Chemistry of Surfaces - Three novel inhibitors based on 4,5,6,7-tetrahydrobenzo[b]thiophene scaffold were synthesized and characterized. The inhibitive action of...     

What’s the middle ground? Institutionalized vs. emerging water-related stakeholder engagement processes

Abstract

In this day and age, it is widely argued that stakeholder engagement in water-related decision-making processes yields many benefits, including legitimacy, acceptance and trust. Key legal frameworks, such as the European Water Framework Directive and the Aarhus Convention, have spurred the emergence of formal forms of stakeholder engagement. On the other hand, many engagement processes are spontaneous and self-organized. This article investigates the strategies used in formal (government-led) and informal (bottom-up) engagement processes in search of a middle ground. To this end, case studies in the Netherlands, the United States, Uganda and Ethiopia are analyzed using the OECD’s stakeholder engagement checklist. We conclude with reflection on the ways forward to make formal and informal stakeholder engagement complementary.     

Matching degradation of threshold voltage and gate voltage of NMOSFET after Hot Carrier Injection stress

Device degradation modelling is more and more important for reliable circuit design. On MOSFET, the threshold voltage drift in time can lead to circuit performance degradation. In this study, V_T shift due to Hot Carrier Injection stress is accelerated on small width devices. V_T matching is also degraded during stress as a function of V_T deterioration. This width dependence allows explaining gate voltage matching behavior in the sub-threshold area used in low power analog applications.     

Imazalil Degradation upon Applying Ozone—Transformation Products,Kinetics, and Toxicity of Treated Aqueous Solutions

The elimination of the pesticide imazalil (IMZ) spiked into ultrapure water as well as into wastewater applying ozone (O₃) and the identification of transformation products was investigated. O₃ under hydroxyl radical suppression conditions reacted rapidly with the aliphatic double bond or the imidazole ring in IMZ, yielding several transformation products by partial oxidation. The structures of four oxidation products not yet described were characterized and identified after liquid chromatography coupled with high resolution, high mass accuracy, mass and tandem mass spectrometry (LC/MS and -MSⁿ) in ultrapure water. For two identified transformation products, generated via direct ozone attack on IMZ, formation pathways were proposed. In wastewater, only two of those transformation products were observed. Kinetics studies for the reaction of IMZ with O₃, evaluated by the competition kinetic method, resulted in a second-order rate constant k_O3,IMZ ～ (1.02 ± 0.03)?×?10⁵ M^?1 s^?1 at pH 6.6 ± 0.2, indicating that IMZ is completely transformed during the ozonation process. Tests of acute toxicity were performed applying a solution of IMZ in ultrapure water or treated wastewater to Daphnia magna. In both cases the decrease of toxicity was observed after ozone treatment.     

Effect of processing on the quality of edible argan oil

Sensory quality of edible oil is essential to get the consumer acceptance. Modifications during processing can alter edible oil sensory quality. The storage stability and sensory quality of argan oil prepared from (1) mechanically pressed unroasted kernels, (2) mechanically pressed roasted kernels, (3) hand-pressed roasted kernels, and (4) hand-pressed roasted kernels coming from goat-digested fruits was studied at room temperature and under accelerated conditions (60 °C). The roasting process had a positive effect on storage stability of the resulting oils, while argan oil prepared from mechanically pressed roasted kernels provides the optimum storage stability. Oil from hand-pressed roasted kernels originating from goat-digested fruits was not suitable for human consumption because of the unpleasant taste and odoûr. Only oil from mechanically pressed roasted kernels did not produce negative sensory attributes like fusty or Roquefort cheese.     

Biochemical changes during ripening of some sudanese date varieties

Changes in the chemical composition of three popular Sudanese varieties of date (Jawa, Bentamoda and Mishrig Wad Laggai) during ripening are described and are related to changes in texture and in the activities of various degradative enzymes in the fruit. Total invertase levels were high throughout maturation of the three varieties. Although the proportion of soluble enzyme increased during ripening solubilisation did not appear to influence the relative amounts of sucrose and reducing sugars in the ripening fruit. Both cellulase and polygalacturonase were absent or at low levels in the green fruit but displayed large increases in activity during ripening. This enhancement was reflected in a reduction in fruit firmness although little change in cellulose or pectin levels was apparent analytically until the final stage of ripening. Despite a considerable rise in pectinesterase activity during ripening no significant trend could be discerned in the degree of esterification of pectin suggesting that the enzyme is of minor importance in softening of these fruit.     

Enrichment of macaroni with cellulose-derivative protein complex from whey and corn steep liquor

Macaroni was prepared from semolina fortified with 3, 6 and 9% CMC-protein (CMC — carboxymethyl cellulose) or HEC-protein (HEC — hydroxyethyl cellulose) complexes from whey and corn steep liquor to increase the protein quality and quantity. Fortification increased the protein content up to 14.2% in DM (vs. 12.1% in control) for macaroni. Water absorption, dough weakening and mixing tolerance index were decreased, while dough development time and dough stability were increased when the amount of precipitated cellulose-protein complex from whey and corn steep liquor in the blends increased. Addition of both tested cellulose-protein complexes improved cooking quality by increasing the weight and volume of cooked macaroni, but cooking losses were greater. Sensory evaluation of the colour, flavour and appearance of macaroni were improved as a result of adding cellulose-protein complex from whey. Macaroni samples prepared from dough mixtures with 6 and 9% of cellulose-protein complex from corn steep liquor were less acceptable than those prepared from 100% semolina.     

Batch cultures of Penicillium camembertii on glucose and amino acids—model for growth and ammonium production

BACKGROUND: Three groups of amino acids were previously characterized based on their ability to be assimilated as carbon source by Penicillium camembertii. To describe the diauxic growth recorded on glucose and amino acids from the second group, such as arginine, an unstructured model was previously developed, based on the sequential consumption of both carbon substrates, glucose, followed after its exhaustion, by arginine. The model was modified to describe also the behaviour recorded during growth on other amino acids. RESULTS: The growth model involved the carbon substrate consumption (Verlhust model) and the biomass on carbon substrate yield. Glucose was therefore considered during P. camembertii growth on nitrogen source amino acids (lysine—first group); and amino acid consumption was considered during growth on carbon source amino acids (glutamate—third group), with glucose being dissimilated only for energy supply. The excess nitrogen from amino acids was released as ammonium; the linking of this production to growth was found to increase with the ability of the amino acid to be assimilated as carbon source by P. camembertii. CONCLUSION: The various metabolic behaviours recorded during P. camembertii growth on amino acids, in the presence of a primary carbon source such as glucose, were proved to be satisfactorily described by the model, showing the robustness of the model. Copyright © 2007 Society of Chemical Industry     

Energy substrate efficiency during batch cultures of Geotrichum candidum

BACKGROUND: Metabolisation of carbon and nitrogen substrates is a key factor during the ripening process of white soft cheeses but has not previously been examined in terms of energy substrate efficiency. Such work could be useful to improve physiological knowledge concerning Geotrichum candidum, a yeast involved in the neutralisation of curd during ripening. Its behaviour was therefore examined during batch cultures on simple (glutamate) or complex (peptones) substrates as nitrogen and carbon sources and lactate as a second carbon source. RESULTS: In addition to their assimilation as carbon and nitrogen sources, G. candidum used peptides and amino acids as energy sources during growth in preference to lactate. Contrarily, during stationary state, lactate was preferred over peptides and amino acids for carbon dissimilation for energy supply, allowing the avoidance of ammonium production. Indeed, lactate dissimilation theoretically yields 15 adenosine triphosphates (ATPs), while only nine ATPs are theoretically yielded during the dissimilation of an amino acid such as glutamate. CONCLUSION: This behaviour can be considered as an energy‐saving response. Indeed, the use of peptides and amino acids as energy sources in addition to being used as carbon and nitrogen sources during G. candidum growth can be related to its deaminating activity and was in agreement with the better energy efficiency expected from utilisation of the same substrate as both carbon and energy source. Contrarily, the better efficiency of lactate dissimilation led to its use during stationary state instead of peptides and amino acids. Copyright © 2008 Society of Chemical Industry     

Thermal degradation kinetics of a commercial epoxy resin—Comparative analysis of parameter estimation methods

The thermal degradation behavior of a commercial epoxy resin, EpoFix® (Struers), has been investigated by thermogravimetry (TG), differential thermal gravimetry (DTG), and differential thermal analysis (DTA) under nonisothermal conditions in an argon atmosphere. Different methods (Kissinger, Flynn–Wall–Ozawa (FWO), Friedman isoconversion methods, and nonlinear least‐squares (NLSQ) estimation method) have been used to analyze the thermal degradation process and determine the apparent kinetic parameters. The methods produce similar results in terms of activation energy estimations. Nevertheless, the NLSQ method has several advantages over the other methods in terms of both characterizing the activation energy and modeling the thermal degradation—i.e., including this model in a resin degradation process simulation. However, it is interesting to combine the NLSQ method with other isoconversion methods: they can reflect the dependence and variability of the activation energies during pyrolysis processes, while providing a good starting point for a nonlinear procedure, especially with respect to the activation energy E. This work is the first step (apparent kinetic reaction) of complete simulation of experimental oven of degradation of epoxy resin coating of impregnate nuclear fuel sample. © 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015 , 132, 42201.