改性鸡毛角蛋白脱色剂对印染废水絮凝脱色性能的研究

用十六烷基三甲基苄基溴化铵对鸡毛角蛋白脱色剂进行改性处理,制备出改性的鸡毛角蛋白脱色剂.探讨了制备改性鸡毛角蛋白脱色剂的配方,评价了改性鸡毛角蛋白脱色剂的脱色效果,并研究了脱色回用水的再利用.结果表明:制备改性鸡毛角蛋白脱色剂的最佳配方为鸡毛角蛋白脱色剂0.1 g/L、十六烷基三甲基苄基溴化铵0.05 g/L;该改性鸡毛角蛋白脱色剂在碱性条件下对染料废水的脱色效果较好,脱色适用性较广;染料废水中的NaCl对其絮凝脱色效果影响不大;当废水中存在渗透剂JFC时,其絮凝脱色性能显著降低;脱色回用水可重新用于染色.     

复配兔毛蛋白脱色剂在印染废水脱色中的应用

介绍了兔毛蛋白脱色剂及其复配聚硅酸.硫酸铝脱色剂的制备方法,并模拟印染废水进行脱色。分析了兔毛蛋白脱色剂用量、pH值,以及复配脱色剂脱色时对pH值、聚硅酸.硫酸铝用量、兔毛蛋白脱色剂用量、脱色时间与染料浓度、染料类型对脱色效果的影响。优化得出复配脱色剂对活性艳红K-2BP模拟废水的的最佳脱色条件:兔毛蛋白脱色剂用量400mL/L,聚硅酸.硫酸铝用量4mL/L,pH值小于12,在室温(25℃)下用磁力搅拌器快速搅拌大于5min,且研究表明,该复配脱色剂对直接染料、酸性染料、分散染料脱色效果均较好。     

废弃兔毛蛋白脱色剂制备及其应用

采用正交实验的方法,研究了废弃兔毛碱法溶解制成兔毛蛋白脱色剂的最佳条件: 10g/L NaOH,4g/L 尿素,溶解温度95℃,溶解时间60min.探讨了兔毛蛋白脱色剂对活性艳红K-2BP模拟废水的脱色效果,结果表明,400mg/L兔毛蛋白脱色剂在脱色pH值为1.0～4.0,室温(25℃)下脱色5min,脱色效果较好.     

废弃兔毛蛋白脱色剂制备及其应用

采用正交实验的方法,研究了废弃兔毛碱法溶解制成兔毛蛋白脱色剂的最佳条件：10g／LNaOH,4g／L尿素,溶解温度95oC,溶解时间60min。探讨了兔毛蛋白脱色剂对活性艳红K-2BP模拟废水的脱色效果,结果表明,400mg/L兔毛蛋白脱色剂在脱色pH值为1．0-4．0,室温（25℃）下脱色5min,脱色效果较好。     

无机混合酸改性黏土的制备及对印染废水处理

介绍了无机混合酸改性黏土的制备方法,通过正交试验确定了改性黏土制备的最佳工艺。并将改性黏土用于印染废水处理,测试并分析了初始p H值、改性黏土加入量、废水浓度以及温度对废水脱色率的影响。同时,对改性黏土进行吸附动力学、吸附热力学研究。结果表明,改性黏土制备的最佳工艺为:固液比1∶10,加热温度100℃,加热时间为60 min,搅拌速度为1 000 r/min;废水处理最佳工艺为:50m L自制印染废水中(20 mg/L亚甲基蓝),改性黏土的加入量为150 mg、p H值为9~11、静置沉淀时间为2h、废水初始浓度低于30 mg/L、反应温度为30~50℃;吸附符合二级动力学模型和Langmuir等温吸附曲线,吸附过程为吸热、自发的过程。     

季铵型阳离子脱色剂/硅藻土复配处理印染废水

选用季铵型阳离子脱色剂与硅藻土复配对印染废水进行深度脱色处理。结果表明,单独使用季铵型阳离子脱色剂和硅藻土处理印染废水时,废水CODCr和色度的脱除效果均不理想。采用季铵型阳离子脱色剂/硅藻土复配处理,可大大降低有机絮凝剂用量,明显提高处理效果。当季铵型阳离子脱色剂和硅藻土的投加量分别为40 mg/L和1.5 g/L时,印染废水的CODCr和色度去除率分别为75.2%和97.8%。     

印染废水的复配型脱色剂深度处理

选用季铵型阳离子脱色剂与硅藻土复配,对印染废水进行深度脱色处理。结果表明,单独使用季铵型阳离子脱色剂和硅藻土处理印染废水时,废水CODCr和色度的脱除效果均不理想。采用季铵型阳离子脱色剂/硅藻土复配处理,可大大降低有机絮凝剂用量,明显提高处理效果。当季铵型阳离子脱色剂和硅藻土的投加量分别为40 mg/L和1.5 g/L时,印染废水的CODCr和色度去除率分别为75.2%和97.8%。     

改性红薯淀粉的制备及其对印染废水的脱色处理研究

天然红薯淀粉是一种无毒、可生物降解物质.采用微波辐射技术,用阳离子醚化剂对红薯淀粉进行改性,制备了改性红薯淀粉絮凝剂,并用其处理印染废水.结果表明,制备改性红薯淀粉的较佳工艺条件为:反应体系含水量32%,淀粉与醚化剂质量比11.O1,NaOH与醚化剂质量比1.17,辐射时间3 min,微波功率180 W.探讨了用改性红薯淀粉处理印染废水的工艺条件,在常温下,当搅拌速度为250 r/min、搅拌时间为30 min、改性红薯淀粉用量为4 g/L、pH值为8时,处理效果最好,对印染废水的脱色率达89%以上.     

烷基化改性壳聚糖对染料废水的脱色探讨

通过将壳聚糖进行烷基化,用于染料废水的脱色,探讨了染料溶液的pH值、温度、搅拌时间、搅拌速度、改性壳聚糖添加量对染料脱色效果的影响.结果表明:在pH值7、温度20℃、搅拌时间10 min、搅拌速度200 r/min、改性壳聚糖用量分别为0.10和0.08 g/L时,0.15 g/L的活性染料M-3B和直接蓝5B染料溶液获得最佳脱色效果.     

复合絮凝剂的制备及印染废水脱色试验研究

以双氰胺、甲醛、氯化铵和氯化铝为主要原料,制得甲醛-双氰胺-聚合氯化铝复合絮凝剂,探讨了催化剂、反应时间和反应温度对复合絮凝剂性能的影响.利用单因素和正交试验法,研究了复合絮凝剂对印染废水脱色的影响因素及工艺条件.结果表明:复合絮凝剂对印染废水的较佳工艺条件为30℃、pH=7、絮凝剂80 mg/L.该条件下印染废水的脱色率达90.36%.     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.