Electro-conductivity,bioactivity and UV protection of graphene oxide-treated cellulosic/polyamide fabric using inorganic and organic reducing agents

Here, graphene oxide (GO) was treated on the cellulosic/polyamide fabric reduced with various inorganic and organic compounds and compared the color changes, field emission scanning electron microscopy, energy-dispersive X-ray spectroscopy, X-ray diffraction, electrical resistivity, antibacterial/antifungal and ultraviolet protection properties. The graphite oxide was first synthesized using graphite and sonicated to obtain GO. It was then dissolved in distilled water along with cetyltrimethylammonium bromide (CTAB) to prepare a stable solution for long-time adsorbing more and uniform GO on cellulosic/polyamide fabric through exhaustion method. The GO-treated fabric was reduced to reduced graphene oxide (rGO) with inorganic and organic reducing agents including sodium dithionite with and without sodium hydroxide and dopamine hydrochloride at various temperatures. More fabricated GO reduced to rGO at higher temperature using dopamine produced lower electrical resistance. The antimicrobial activities of various samples were tested against two Gram-negative bacteria, E. coli and P. aeruginosa, two Gram-positive bacteria, S. aureus and E. faecalis and one eukaryotic fungus C. albicans. Ultraviolet protection was examined through reflectance spectra showed no UV transmittance from most of the treated fabrics. Further, CTAB was effective to load more GO on the fabric improved electrical resistance and higher antibacterial properties using both reducing agents.     

Determination of biogenic amines in selected Malaysian food

The biogenic amines tryptamine (TRP), putrescine (PUT), histamine (HIS), tyramine (TYR) and spermidine (SPD) were determined in 62 selected food items commonly consumed in Malaysia. This include the local appetisers “budu” and “cincalok”, canned fish, salt-cured fish, meat products, fruit juice, canned vegetables/fruits and soy bean products. After the aqueous extraction, the samples were derivatised with dansyl chloride before analysing using reversed phase HPLC with UV detection. Mean levels of TRP, PUT, HIS, TYR and SPD in eight budu samples were 82.7, 38.1, 187.7, 174.7 and 5.1 mg kg⁻¹, respectively. The main biogenic amines found in cincalok were PUT, HIS and TYR where the mean values were 330.7, 126.1 and 448.8 mg kg⁻¹, respectively. With the exception of “pekasam” and “belacan”, significantly lower levels of biogenic amines were found in canned fish and salt-cured fish samples. Non detectable or low levels of biogenic amines were found in meat, fruit juice and canned vegetables/fruit samples.     

The sorption of monovalent cations onto norway spruce: Model studies using wood flour and LiCl solution

The transport of chemicals in a porous material such as wood is very complex and involves several processes: the diffusion of chemicals in the cell pores (lumen and pit pores), through the cell walls at certain conditions, and sorption of wood tissue. In the present study, batch sorption experiments were performed to examine the sorption of Li⁺ ions from an aqueous LiCl solution onto Norway spruce wood flour samples. The experimental methodology employed is suitable for differentiating the amount of ions sorbed onto the wood tissue and dissolved in the solution in wood pores. The apparent equilibrium sorption data were analyzed using two widely applied isotherm models: Langmuir and Freundlich. The results suggest that the sorption was spontaneous, and for the experimental conditions studied, probably involved several interaction types between the different functional groups of the wood and the Li⁺/Cl^? ions.     

Cationization of cellulose/polyamide on UV protection,bio‐activity,and electro‐conductivity of graphene oxide‐treated fabric

In this work, cationized cotton/nylon fabric was treated with reduced graphene oxide (rGO) to produce highly conductive fabric. The fabric was cationized with 3‐chloro‐2‐hydroxy propyl trimethyl ammonium chloride to attract more anionic GO. The fabric was then treated with GO followed by reduction with sodium dithionite. The results of energy‐dispersive X‐ray spectroscopy, X‐ray diffraction, and X‐ray photoelectron spectroscopy indicated entire coverage of the fabric surface with rGO. The color of fabrics changed to gray‐black and the electrical resistance decreased to 0.6 × 103 Ω sq^?1. The washing fastness was measured according to ISO 105‐CO5 for color change and also electrical resistance of the samples demonstrated well stability of rGO on the fabric surface. The antibacterial activities of the treated fabrics improved against Gram‐negative bacteria including Escherichia coli (84.8%) and Pseudomonas aeruginosa (96.4%) and also Gram‐positive bacteria consisting Staphylococcus aureus (100%) and Enterococcus faecalis (98.4%). Further, the treated fabrics indicated an excellent UV reflectance of 100%. Finally heating of the cationized rGO fabric at 220 °C displayed a lower electrical resistance of 0.5 × 103 Ω sq^?1. The thermogravimetric analysis showed that heating has a slight effect on the dimensional thermal stability of the treated fabric as shrunk 2.43%. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2017 , 134 , 45493.     

Equilibrium and kinetic studies of azo dye (Basic Red 18) adsorption onto montmorillonite: Numerical simulation and laboratory experiments

Adsorption of BR 18 dye onto nano-clay adsorbent was investigated. Nano-clay was characterized by using FTIR, SEM, TEM, XRD and BET analysis. The percent removal increased by increasing nano-clay dose, while pH and stirring speed had no significant effect on the adsorption rate. It was observed that the uptake of dye onto nano-clay initially increased rapidly, and then decreased slowly until the equilibrium was reached. The adsorption capacity rose with an increase in temperature. Moreover, the adsorption kinetics was very fast and followed a pseudo second-order. The intra-particle diffusion was observed to be the rate-controlling step. In addition, equilibrium data fitted well with the Langmuir adsorption model. This paper also presents a numerical simulation incorporating the second-order kinetic expression using COMSOL Multiphysics software. The numerical modelling results and the experimental data were in excellent agreement.     

Effect of apple cider vinegar agent on the microstructure,phase evolution,and magnetic properties of CoFe2O4 magnetic nanoparticles

In the present study, spinel structure CoFe₂O₄ nanoparticles were successfully synthesized by the sol-gel auto-combustion technique. The effect of apple cider vinegar (ACV) addition as an organic biocompatible agent on the size, morphology, and magnetic properties of CoFe₂O₄ nanoparticles was investigated in detail. The phase evolution, particle size, and lattice parameter changes of the synthesized phase have been estimated by using Rietveld structure refinement analysis of X-ray powder diffraction data. Also, Fourier transform infrared spectra (FT-IR) of the samples verified the presence of two expected bands correspond to tetrahedral and octahedral metal-oxygen complexes within the spinel structure. Furthermore, microstructural observations revealed that ultrafine particles have a semi-spherical morphology. It was shown that the particles size decreased from ~45 to ~17 nm with an increase in the amount of ACV. Magnetic properties were carried out by vibrating sample magnetometer (VSM) at room temperature. Both the saturation magnetization (M_s) and coercivity (H_c) were found to be significantly dependent on the crystallite size and the amount of ACV.     

Agricultural Water Allocation by Integration of Hydro-Economic Modeling with Bayesian Networks and Random Forest Approaches

Water Resources Management - Sustainable utilization of water resources requires preventive measures that must be taken to promote optimal use of water resources together with consideration of...     

Investigation into the curling behavior of single jersey weft-knitted fabrics and its prediction using neural network model

This research investigates the effect of fiber, yarn, and fabric parameters on curling phenomenon of single jersey weft-knitted fabrics which is interpreted to have curling surface in both course and wale direction. Taguchi’s experimental design is used to estimate the optimum process conditions and to examine the individual effects of all controllable factors on curling one by one. The controllable factors are blending ratio of polyester to cotton fiber, yarn twist and count, fabric structure, knit density, and relaxation time. Results show that fabric structure and knit density have the most dominant effect on the fabric curling. The optimum conditions of minimum curling values were also determined. Finally, the curling surface in course and wale direction as a two features of curling phenomenon was predicted using artificial neural network which selects scale conjugate gradient learning algorithm based on process parameters of single jersey weft-knitted fabrics. Our findings confirm the good capability of artificial neural network algorithm to predict these features.     

Viability of Lactobacillus acidophilus in rice bran‐enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage

This study was aimed at investigating the fortification of probiotic yoghurt with rice bran to increase nutritional properties of the product. The different levels of rice bran (0.3%, 0.6%, 0.9% and 1.2%) were incorporated into milk. The yoghurt samples were produced after pasteurisation, addition of starter culture and 1% Lactobacillus acidophilus suspension (6 × 10⁸ CFU mL^?1) and incubation. During sample storage in refrigerator, the viability of L. acidophilus, viscosity and physicochemical and sensory properties of product were investigated. Rice bran significantly increased the viability of L. acidophilus (P < 0.05). In addition, all probiotic yoghurts incorporating rice bran indicated higher viscosity and acidity and lower pH and syneresis compared to plain yoghurts. Furthermore, increments in rice bran incorporation levels resulted in a reduction in consumers' sample preferences. In general, the addition of rice bran at a suitable level could increase L. acidophilus viability and improve quality attributes of yoghurt.