Anion leaching from refinery oily sludge and ash from incineration of oily sludge stabilized/solidified with cement. Part II. Modeling

This paper presents the modeling of anion leaching (SO4(2-) and CrO4(2-)) from refinery oily sludge and ash produced by incineration of oily sludge, stabilized/solidified (s/s) with two types of cement, 142.5 and 1142.5. Anion leaching was examined using a sequential toxicity characteristic leaching procedure (TCLP) test. To elucidate the mechanisms of sulfate and chromate leaching, we employed Visual MINTEQ, incorporating a multiple-problem setup. Specifically, 10-14 different problems, depending on the pH range of the leachates, were connected together in the same run. Each problem corresponded to one pH value of the leachate and the model run covered the pH range of the five sequential TCLP extractions. This modeling approach was tested using chemical equilibrium with or without sorption onto ferrihydrite. Good agreement between experimental and modeling results was obtained for sulfate leaching from solidified oily sludge and ash, considering surface complexation onto ferrihydrite on top of chemical equilibrium controlled by gypsum at pH <11 and ettringite at pH >11. Chromate leaching was described by chemical equilibrium, controlled by CaCrO4(s) (at pH <11) and Cr(VI)ettringite (at pH >11).     

Partial removal of PCDD/Fs, coplanar PCBS, and PCBS from municipal solid waste incineration fly ash by a column flotation process

Municipal solid waste incineration (MSWI) fly ash has recently attracted much attention because of its large quantity and enrichment of high toxic combustion generating organohalogen contaminants such as polychlorinated dibenzo-p-dioxins (PCDDs), dibenzofurans (PCDFs), coplanar polychlorinated biphenyls (coplanar PCBs), and polychlorinated biphenyls (PCBs). Since the organohalogen contaminants in MSWI fly ash are known to be enriched in the unburnt carbon (UC) fraction, the organohalogen contaminants can therefore be removed by the removal of UC. In this research, we used a modified column flotation technique to remove the organic contaminants from MSWI fly ash. UC was removed for 27.7% under the flotation condition without chemical flotation aids. The removal efficiencies of UC, PCDD/Fs, coplanar PCBs, and PCBs are further improved by adding flotation aids during the flotation process. UC was removed for 49.0% by adding a collector assistant with a HLB value of 13.5 and a concentration in the kerosene of 3% during the flotation process. In addition,the UC removal efficiencies are increased with the decrease of the diameter of the micropores in the gas spargers. By optimizing the flotation condition, 41.9% total PCDD/Fs, 40.8% coplanar PCBs, and 44.1% PCBs with 64.0% UC have been successfully removed from MSWI fly ash. The total toxic equivalent (TEQ) of the fly ash was decreased from 6.2 ng/g to 4.2 ng/g in the residue.     

Migration from food contact plastics. Part I. Establishment and aims of the PIRA project

In the European Community regulatory approaches adopted by individual Member States to the control of food contact plastics differ markedly and, as a result, the European Commission has identified a need for harmonized legislation in this sector. The Commission requested its Scientific Committee for Food to advise on the toxicity of monomers and other starting substances used in the production of such plastics and the Committee's report has recently been published. It is apparent that, although some monomers have been studied in depth, for many little or no information was available to the Committee on either the levels migrating into food or their likely toxic effects. The Committee has requested that such information be provided within 3 years. Following discussions between the UK Ministry of Agriculture, Fisheries and Food, PIRA and companies involved in either the manufacture or use of food contact plastics, a Project has been established at PIRA to develop sensitive analytical procedures for the relevant UK-required monomers and to provide the required migration data. As a second part to this project the methodology for determining overall migration is being examined with a view to resolving existing experimental difficulties. The first analytical methods to be developed in the project are those for the determination or terephthalic acid and isophthalic acid. Residual levels of these monomers in plastics and the quantities migrating into food simulants and food have been shown to be very low.     

Quantification of Spice Mixture Compositions by Electronic Nose: Part I. Experimental Design and Data Analysis Using Neural Networks

ABSTRACT: A quantitative procedure was developed to predict the composition of ternary ground spice mixtures using an electronic nose. Basil, cinnamon, and garlic were mixed in different compositions and presented to an e-nose. Nineteen training mixtures were used to build predictive models. Model performance was tested using 5 other mixtures. Three neural network structures—multilayer perceptron (MLP), MLP using principal component analysis as a preprocessor (PCA-MLP), and the time-delay neural network (TDNN)—were used for predictive model building. All 3 neural network models predicted the testing mixtures' compositions with a mean square error (MSE) equal or less than 0.0051 (in a fraction domain where sum of fractions = 1). The TDNN provided the smallest MSE.     

The Interaction of Endosperm Genotype and Genetic Background. Part I. Differences in Chromatographic Profiles of Starches from Nonmutant and Mutant Endosperms

The effect of maize endosperm genotype and genetic background on variation of endosperm starch properties has been examined by gel filtration. Nonmutant, and single, double and triple mutant combinations of the endosperm genes amylose-extender (ae), dull (du), sugary (su), and waxy (wx) in four maize inbred lines were compared. The major effects of endosperm genes on starch properties did not vary as a result of genetic background. Starches from wx endosperms contained no amylose. The mutants ae, du and su resulted in starches with increased amylose content. Genetic background did affect starch properties in predictable ways. For example, the production of amylose in mutant endosperms was higher in the dent inbred background, followed by the sweet corn inbreds. However, the production of low molecular weight amylopectin and intermediate polysaccharide fractions was greatest in a sweet corn inbred background, We conclude that the material included in this study will be valuable in future investigations designed to delineate the interaction of genetic background and endosperm genotype in starch biosynthesis and starch properties.     

Evaluation of hyperfiltration systems for sweet cheese whey. 1. Experimental results with a single-pass and a recirculation system

In a series of experiments, sweet cheese whey was concentrated by hyperfiltration, both with a single-pass system and a one-stage recirculation system. Process temperatures were 10, 18 and 30°C. In order to reduce membrane fouling, the pH of the whey was in most cases adjusted to about 6·0 by adding HCl. The single-pass system has a ‘tapered’ configuration and incorporated a booster pump.The drop in pressure and in flow velocity between entrance and outlet of the installation was only small in the recirculation system; in the single-pass system, however, it was considerable.With the single-pass system, the upper limit to volume reduction was about 60%, to a total solids content of 15%. For the recirculation system the upper limit was about 80% volume reduction, to a total solids content of about 28%.Measurements on residence time distributions showed that in the single-pass system plug flow was approached, while the one-stage recirculation system approximated to a perfect mixer.A semi-empirical mathematical model was developed to fit the experimental data. This model contains two adjustable ‘constants’ which were determined from the experimental data. The model enables local permeate fluxes to be predicted for a given set of process conditions, which makes such a model useful for design calculations.     

Changes to polyphenols in the process of production of must and wines from blackcurrants and cherries. Part I. Total polyphenols and phenolic acids

The effect of pulp treatment on the qualitative and quantitative changes to polyphenol compounds exhibiting antioxidant properties, in musts and wines from blackcurrants and cherries was investigated. The following variants of pulp treatment were used: hot maceration, hot maceration and pulp pectinolysis with Rohapect MA Plus and Pektopol PM preparations, and also pulp pectinolysis with Rohapect and Pektopol preparations. Blackcurrant musts contained from 4800 to 6600 mg l^-1 of total polyphenols and cherry musts from 3060 to 3920 mg l^-1. The fermentation process caused a decrease in polyphenols content of approximately 25%. In production of fruit wines, the pulp treatment method had a considerable effect on the total content of polyphenols. In blackcurrant wines the highest extraction of polyphenols was obtained after pectinolysis with a Rohapect preparation. In the case of cherry wines the highest content of these compounds was extracted during pectinolysis with a Pektopol preparation. In musts and wines the presence of the following compounds, derivatives of hydroxycinnamic acid, was determined: neochlorogenic, chlorogenic, caffeic, p-coumaric and ferulic acids. The content of neochlorogenic acid was the highest both in musts and wines from blackcurrants and cherries and amounted to 41.7-126.3 mg l^-1, and 24.7-35.3 mg l^-1 respectively for blackcurrants and 74.3-87.7 mg l^-1and 44.5-71.4 mg l^-1 respectively for cherries. The enzymatic preparation Pektopol PM contained an enzyme acting as depsidase. It broke down chlorogenic acid and other compounds to simple phenolic acids (caffeic acid, p-coumaric acid).     

Susceptibility of Escherichia coli isolated from uteri of postpartum dairy cows to antibiotic and environmental bacteriophages. Part I: Isolation and lytic activity estimation of bacteriophages

The objective of this study was to isolate bacteriophages from environmental samples of 2 large commercial dairy farms using Escherichia coli isolated from the uteri of postpartum Holstein dairy cows as hosts. A total of 11 bacteriophage preparations were isolated from manure systems of commercial dairy farms and characterized for in vitro antimicrobial activity. In addition, a total of 57 E. coli uterine isolates from 5 dairy cows were phylogenetically grouped by triplex PCR. Each E. coli bacterial host from the uterus was inoculated with their respective bacteriophage preparation at several different multiplicities of infections (MOI) to determine minimum inhibitory MOI. The effect of a single dose (MOI = 10²) of bacteriophage on the growth curve of all 57 E. coli isolates was assessed using a microplate technique. Furthermore, genetic diversity within and between the different bacteriophage preparations was assessed by bacteriophage purification followed by DNA extraction, restriction, and agarose gel electrophoresis. Phylogenetic grouping based on triplex PCR showed that all isolates of E. coli belonged to phylogroup B1. Bacterial growth was completely inhibited at considerably low MOI, and the effect of a single dose (MOI = 10²) of bacteriophage preparations on the growth curve of all 57 E. coli isolates showed that all bacteriophage preparations significantly decreased the growth rate of the isolates. Bacteriophage preparation 1230-10 had the greatest antimicrobial activity and completely inhibited the growth of 71.7% (n = 57) of the isolates. The combined action of bacteriophage preparations 1230-10, 6375-10, 2540-4, and 6547-2, each at MOI = 10², had the broadest spectrum of action and completely inhibited the growth (final optical density at 600 nm ≤0.1) of 80% of the E. coli isolates and considerably inhibited the growth (final optical density at 600 nm ≤0.2) of 90% of the E. coli isolates. Restriction profile analysis demonstrated that all 4 phage preparations contained bacteriophages that were genetically distinct from each other according to the banding pattern of the fragments. The combination of several different bacteriophages can improve the spectrum of action, and the results of this study suggest that bacteriophages 1230-10, 6375-10, 2540-4, and 6547-2 should be used in combination as a cocktail.     

Preparation and Calcium Complexation of Oxidized Polysaccharides. Part I: Oxidation of Maltodextrins and Starch with Alkaline Sodium Hypochlorite

The oxidation of maltodextrins and starch with aqueous alkaline sodium hypochloride has been studied. At an oxidant level of 3 moles hypochlorite per anhydroglucose unit at pH 8–9, a C2, C3-glycol-cleaved dicarboxy polysaccharide was obtained containing up to 45% ring-opened glucose units. Hydrolysis of the oxidation products yielded (apart from glucose) erythronic and glyoxylic acids, but no glucuronic acid evidencing the absence of C6-oxidation. The average degree of polymerization of the products ranged from 14 to 87 and indicated severe chain degradation during the oxidation. The products were shown to be effective calcium complexing agents and behaved as regular polyelectrolytes with identical complexing sites.     

Antioxidant/prooxidant properties of model phenolic compounds: Part I. Studies on equimolar mixtures by chemiluminescence and cyclic voltammetry

The electrochemical behaviour and the antioxidant effectiveness of ascorbic acid (AA), caffeic acid (CA), quercetin (Q), catechin (Cat), hesperetin (H) and their equimolar binary mixtures were evaluated by means of cyclic voltammetry and luminol Co(II)–EDTA chemiluminescence, respectively, with a view to the prediction of a potential prooxidant or synergistic behaviour of mixtures of antioxidants. An important synergistic oxidation between Q and Cat was observed. The mixture CA/AA manifested the most prooxidant tendency among all the tested compounds and their mixtures. AA increased the antioxidant activity of Q and decreased that of Cat. Q and Cat regenerated CA, the prooxidant effect of the mixtures increasing with less e-delocalisation. Cat and CA have an antagonistic effect. H has the closest oxidation potential to CA and a slight increase of its antioxidant activity was registered when mixed with CA, which was not the case when it was combined with the other compounds or measured alone.     

Air permeability and bursting strength of weft-knitted fabrics from glass yarn. Part I: cam setting and number of yarn ply effect

This study revealed the effect of cam setting and number of yarn ply on air permeability and bursting strength of weft-knitted fabrics from glass yarn. Change in cam setting from loose to tight level increased fiber content, and stitch-density; while it decreased loop length. Fabrics with 3-ply yarn exhibited higher fiber content; lower stitch-density; and longer loop length than fabrics with 2-ply yarn. Cam setting showed more pronounced effect on physical properties of fabric than number of yarn ply. Fabrics knitted via tight cam setting level exhibited less air permeability, and higher bursting strength than fabrics knitted via loose cam setting. Fabrics from 3-ply yarn showed less air permeability and higher bursting strength than fabrics from 2-ply yarn. Loop length, wale density, and fiber content were determined as the most effective physical properties on permeability and bursting strength. A negative correlation was detected between air permeability and bursting strength.     

Studies on Sago Starch. Part I: Characterization and Comparison of Sago Starches Obtained from Metroxylon sagu Processed at Different Times

This paper reports on a study undertaken to determine some of the factors responsible for the variability shown by sago starch, which at present severely limits the commercial value of this material. Two batches of sago starch extracted from Metroxylon sagu species were characterized physicochemically and structurally. One batch was white in colour while the other was reddish-brown. The latter contained significantly more protein (0.06%) than the former (0.015%). Non-proteinaceous material constituted 40% of the total nitrogen in the former. The ionic contents of the two batches of starch exhibited a similar ion profile except for the following striking differences. The white batch contained 20-fold more phosphorus and 15-fold more aluminium whilst the reddish-brown batch contained double the quantity of iron and calcium. The solubility and swelling capacity of both batches were also different. Amylographic representation was used to reveal the strength of starch granules during pasting. Scanning electron microscopy disclosed different degrees of pitting between the two batches, the morphology of which were also shown to be disparate. Flow curves also displayed significant differences in the rheological behaviour.     

Deformation properties of Finnish spruce and pine wood in tangential and radial directions in association to high temperature drying. Part III. Experimental results under drying conditions (mechano-sorptive creep)

Picea abies ) and Scots pine (Pinus sylvestris) wood under conditions relevant in the high temperature drying process. This paper reports the experimental results obtained for creep in tension under drying conditions at temperatures 95–125 °C. The results are compared to other researchers' measurements of mechano-sorptive creep at conventional drying temperatures (up to 80 °C). Based on this comparison the effect of temperature on the perpendicular to grain mechano-sorptive creep compliance is quantified.

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Influence of variety and commercial yeast preparation on red wine made from autochthonous Hungarian and Canadian grapes. Part I: phenolic composition

Eight wines were made from two Canadian hybrid grape varieties (Maréchal Foch, Baco Noir) and two Hungarian Vitis vinifera varieties (Kadarka, Lemberger). One half was kept untreated; the other half received a commercial yeast preparation (OptiRed^®) before fermentation. Significant differences were found between varieties for basic measures of wine quality, including pH, titratable acidity, ethanol, colour density, hue and total phenolics. Quercetin was identified only in Maréchal Foch and Baco Noir wines, and quercetin-glucoside only in Baco Noir. Varietal differences were also found in the concentrations of the 11 other colourless phenolic monomers measured, especially gallic acid, protocatechuic acid, tyrosol, caftaric acid, catechin, caffeic acid, GRP, epicatechin, p-coumaric acid, ferulic acid and trans-resveratrol. The Canadian wines had higher concentrations of the four anthocyanins measured (malvidin, delphinidin, petunidin and peonidin), higher anti-oxidative capacity, and were characterised by lower ratios of monomeric/polymeric phenolics. Addition of OptiRed^® had little impact on the basic measures of wine quality. Concentrations of gallic acid, protocatechuic acid, caftaric acid and catechin were, on average, 6% higher in wines made from OptiRed^®-treated musts. A trend was observed for all varieties in OptiRed^®-treated wines of a greater proportion of the procyanidins being presented as polymeric rather than monomeric phenolics.     

Association of dry matter intake and energy balance prepartum and postpartum with health disorders postpartum: Part I. Calving disorders and metritis

The main objective of this study was to determine the association of dry matter intake as percentage of body weight (DMI%BW) and energy balance (EB) prepartum (−21 d relative to parturition) and postpartum (28 d) with calving disorders (CDZ; dystocia, twins, and stillbirths; n = 101) and metritis (n = 114). For this, DMI%BW and EB were the independent variables and CDZ and metritis were the dependent variables. A secondary objective was to evaluate prepartum DMI%BW and EB as predictors of CDZ and metritis. For this, CDZ and metritis were the independent variables and DMI%BW and EB were the dependent variables. Data from 476 cows from 9 experiments were compiled. Cows that developed CDZ had lesser postpartum DMI%BW from d 3 to 12 and lesser energy-corrected milk (ECM) than cows that did not develop CDZ. Dry matter intake as percentage of BW and EB prepartum did not affect the odds of CDZ. Cows with metritis had lesser prepartum DMI%BW and EB. Each 0.1-percentage point decrease in the average DMI%BW and each 1-Mcal decrease in the average EB in the last 3 d prepartum increased the odds of having metritis by 8%. The average DMI%BW and EB during the last 3 d prepartum produced significant cut-offs to predict metritis postpartum, which were ≤1.6%/d and ≤2.5 Mcal/d, respectively. Cows that developed metritis had lesser overall postpartum DMI%BW and ECM and lesser EB from d 2 to 5 and from d 7 to 11 than cows that did not develop metritis. The main limitation in this study is that the time-order of disease relative to DMI%BW and ECM is inconsistent such that postpartum outcomes were measured before and after disease, which was diagnosed at variable intervals after calving. In summary, prepartum DMI%BW and EB were associated with and were predictors of metritis although the effect sizes were small for metritis, and calving disorders and metritis were associated with decreased DMI%BW and ECM postpartum.     

Metal flux and dynamic speciation at (bio)interfaces. Part I: Critical evaluation and compilation of physicochemical parameters for complexes with simple ligands and fulvic/humic substances

In the computation of metal flux in aquatic systems, at consuming surfaces like organism membranes, diffusion processes of metal ions, ligands, and complex species, as well as the kinetic and thermodynamic aspects of their chemical interactions, must be considered. The properties of many natural ligands, however, are complicated (formation of successive complexes for simple ligands, polyelectrolytic properties and chemical heterogeneity for macromolecular ligands, large size distribution and fractal structure for suspended aggregates). These properties should be properly modeled to get the correct values of the chemical rate constants and diffusion coefficients required for flux computations. The selection of the most appropriate models and parameter values is far from straightforward. This series of papers discusses the various models and compiles the parameters needed for the three most important types of complexants found in aquatic systems: the small, simple ligands, the fulvic and humic compounds, and the colloidal "particles" or aggregates. In particular, new approaches are presented to compute the rate constants of metal complex formation, with both fulvics/humics and particles/aggregates. The method to include the site distribution of fulvics/humics and the size distribution of particles/aggregates in metal flux computation at consuming interfaces is also discussed in detail. These models and parameters are discussed critically and presented in the same framework, forthe computation of metal flux in presence of any of the above complexants or mixtures. Such parameters, largely spread in the literature, are gathered here and selected specifically for environmental applications. The focus in Part I of the series is on simple ligands and fulvic/humic compounds. Part II deals with particulate and aggregate complexants.     

Effects of temperature and protein content on physical properties of pasta made from rice enriched with soybean by extrusion cooking. Part I. Effect on water absorption and solubility employing response surface analysis

Rice flour was mixed with various amounts of defatted soybean flour in order to obtain a mixture with protein levels of 15, 20 and 25%. These mixtures were processed in a one-screw Brabender 20 DN extruder at temperatures of 80, 100 and 120 °C. Below 20% of protein concentration, the water absorption index (WAI) increased, with increasing extrusion temperature, and below 90 °C the WAI increased with increasing protein concentration. The water solubility index (WSI) notibly increased with increases in both temperature and protein concentration.     

Composition and properties of bovine milk: A study from dairy farms in northern Sweden; Part I. Effect of dairy farming system

This study was part of a larger project that aimed to understand the causes for increasing variation in cheese ripening in a cheese-producing region in northern Sweden. The influence of different on-farm factors on raw milk composition and properties was investigated and is described in this paper, whereas the monthly variation in the milk quality traits during 1 yr is described in our companion paper. The dairy farming systems on a total of 42 dairy farms were characterized through a questionnaire and farm visits. Milk from farm tanks was sampled monthly over 1 yr and analyzed for quality attributes important for cheese making. On applying principal component analyses to evaluate the variation in on-farm factors, different types of farms were distinguished. Farms with loose housing and automatic milking system (AMS) or milking parlor had a higher number of lactating cows, and predominantly Swedish Holstein (SH) breed. Farms associated with tiestalls had a lower number of lactating cows and breeds other than SH. Applying principal component analyses to study the variation in composition and properties of tank milk samples from farms revealed a tendency for the formation of 2 clusters: milk from farms with AMS or a milking parlor, and milk from farms with tiestall milking. The interaction between the milking system, housing system, and breed probably contributed to this grouping. Other factors that were used in the characterization of the farming systems only showed a minor influence on raw milk quality. Despite the interaction, milk from tiestall farms with various cow breeds had higher concentrations (g/100 g of milk) of fat (4.74) and protein (3.63), and lower lactose concentrations (4.67) than milk from farms with predominantly SH cows and AMS (4.32, 3.47, and 4.74 g/100 g of milk, respectively) or a milking parlor (4.47, 3.54, and 4.79 g/100 g of milk, respectively). Higher somatic cell count (195 × 10³/mL) and lower free fatty acid concentration (0.75 mmol/100 g of fat) were observed in milk from farms with AMS than in milk from tiestall systems (150 × 10³/mL and 0.83 mmol/100 g of fat, respectively). Type of farm influenced milk gel strength, with milk from farms with predominantly SH cows showing the lowest gel strength (65.0 Pa), but not a longer rennet coagulation time. Effects of dairy farming system (e.g., dominant breed, milking system, housing, and herd size) on milk quality attributes indicate a need for further studies to evaluate the in-depth effects of farm-related factors on milk quality attributes.