Hydroxyl radical production via the photo-Fenton reaction in the presence of fulvic acid

The photo-Fenton reaction, the reaction of photoproduced Fe(II) with H2O2 to form the highly reactive hydroxyl radical (OH*), could be an important source of OH* in sunlit natural waters. To determine if the photo-Fenton reaction is significant in mildly acidic surface waters, we conducted experiments simulating conditions representative of natural freshwaters using solutions of standard fulvic acid and amorphous iron oxide at pH 6.0. A probe method measuring 14CO2 produced by the reaction of 14C-labeled formate with OH* was used to detect small OH* production rates without otherwise influencing the chemical reactions occurring in the experiments. Net H2O2 accumulation was simultaneously measured using an acridinium ester chemiluminescence method. Measured losses of H2O2 by reaction with Fe(II) in dark experiments produced approximately the expected quantities of OH*. The difference between H2O2 accumulation in the presence and absence of Fe(III) in fulvic acid solutions exposed to light was interpreted as the loss of H2O2 by reaction with photoproduced Fe(II), consistent with measured OH* production rates. The Fe ligand desferrioxamine mesylate eliminated both OH* production and H2O2 photoloss induced by Fe. Our results imply that when Fe is a major sink of H2O2, the photo-Fenton reaction is likely to be the most important source of OH*, leading to a significant sink of organic compounds in a wide variety of sunlit freshwaters.     

Indications for the applicability of element signature analysis for the determination of the geographic origin of dried beef and poultry meat

In order to determine the geographic origin of poultry and dried beef, concentrations of a total of 72 different elements (occasionally represented with several isotopes) were analyzed by inductively coupled plasma high resolution mass spectrometry (ICP-HRMS). Additionally, gross chemical composition (GCC) was analyzed. The 25 poultry breast filets samples originated from Switzerland, France, Germany, Hungary, Brazil, and Thailand, and the 23 dried beef samples, made from M. biceps femoris and M. semitendinosus, were produced in Switzerland, Austria, Australia, United States, and Canada out of raw meat originating either from these or from other countries. A total of 66 and 46 of the elements and isotopes followed were detected in beef and poultry, respectively. For statistical analyses, only the most abundant isotopes per element were used. For both poultry meat and dried beef, a differentiation of the origins was possible using those elements, which were significantly different across countries (As, Na, Rb, and Tl in poultry; B, Ca, Cd, Cu, Dy, Eu, Ga, Li, Ni, Pd, Rb, Sr, Te, Tl, Tm, V, Yb, and Zn in beef). No sufficient differentiation between origins was possible with GCC. Further studies have to confirm the suitability of this approach for meat authentication with more samples.     

APPLICATION OF CONCENTRATED SOLAR RADIATION TO HIGH TEMPERATURE DETOXIFICATION AND RECYCLING PROCESSES OF HAZARDOUS WASTES

In many cases, hazardous wastes are subject to thermal treatment at elevated temperatures. Some types of wastes do not have a sufficient calorific value to cover the heat demand of the high temperature process. For thermal treatment of e.g. filter residues, dusts, sulfuric acid, aluminium dross, foundry sand, or waste water, supplementary energy supply is needed. The specific energy demand ranges from 0.5 to 2.5 kWh/kg (2–10 MJ/kg). An important aim of process optimisation is the reduction of (fossil) energy consumption and exhaust gas flow. Concentrated solar energy promises advantages when applied to high energy consuming waste treatment processes with regard to substitute fossil or electric energy consumption, to reduce CO₂ emissions, and exhaust gas flow. In parallel to conceptional studies, a solar-heated rotary kiln mini-plant has been designed and constructed for tests in the DLR solar furnace. The tests will give indications of boundary conditions for solar thermal treatment or conversion of selected hazardous materials.     

Nanosized titania derived from a novel sol-gel process for ammonia gas sensor applications

Highly redispersible anatase nanoparticles were prepared by a novel sol-gel based hydrothermal process for gas sensing applications. Thin titania films composed of nanoparticles were deposited on Au interdigital electrodes by dip-coating, annealed and tested in a gas test bench at 350 °C. The anatase films showed a very high sensitivity towards ammonia and no cross interference by CO₂, O₂ and C₃H₈. To classify the sensor as an ammonia gas sensor, a comparison with other sensor designs from literature has been performed.     

Daten amtlicher Lebensmittelkontrolle in Deutschland – Analyse und Erfassung der Unterschiede

Whether or not food control data reported according to former directive 89/397 EEC in Germany are comparable and whether or not recording or aggregation differences appear between the Länder should be proved within a project conducted by the BVL. The result of a data analysis of official control data was, that indicators like “the percentage of establishments with non-conformity reports” were not comparable between the Länder. It should be analysed, whether or not this is based on structural differences in the Länder and/or based on a matter of recording or aggregation differences. An analysis of these differences was conducted with the help of the Länder in several local authorities and upper authorities. The towns and authorities were chosen at random. Structured interviews were conducted with food control experts. It could be recognized that recording differences appeared for inspection data. These refer mainly to the deepness of data recording, the total number of recorded establishments, associated controls, and additional establishment information. Aggregation differences were mainly found for the sample data. Here, two main points are important: (1) which samples were actually aggregated; this is which sampling reasons were taken into account (population)? and (2) which samples were summarised in which product group. Less concise are differences in sample planning, the analysis spectrum for one sample, the assessment of analysis results and the consequence of the sample analysis outcome (advice, sanction). Since a statistical analysis of these food control data is difficult because of the mentioned differences in data recording and data aggregation, a harmonized usage of definitions for and recording as well as aggregation of these data is worthwhile. Not till then data could be the basis for a meaningful statistic and picture the success or failure of control activities.     

Droplet deformation and break-up under shear: Hydrocolloid solution vs. suspension of starch granules

Shear induced deformation and rupture of two types of droplets, hydroxypropyl methylcellulose (HPMC) aqueous solution and modified waxy maize suspension, were studied and compared using a counter-rotating rheo-optical set-up. The motivation of the work was to explain the difference observed in flavour perception of food products thickened by these two fluids. A droplet of either fluid was placed into silicon oil and deformation and break-up were monitored as a function of applied shear stress and strain. It was found that starch suspension droplets broke up at lower deformation stress and strain than HPMC solution droplets despite viscosity ratio and capillary number suggesting the opposite. It is hypothesised that the ease with which droplets thickened by starch break-up is responsible for their rapid mixing with saliva.     

Untersuchungen zum Abbau von Maillard-Reaktionsprodukten durch amylolytische Enzyme

The enzymatic degradation of thermal treated α-glucans with amylolytic enzymes depends on the reaction environment (T, pH, moisture), the degree of polymerisation (DP) and the branch of the substrates as well as on the presence of amino compounds. The chemical changes of the α-glucans due to thermolysis at 180 °C are characterized by means of the amount of reducing substances and the amount of maltooligosaccharides (HPLC). In general the enzymatic degradability of the thermal treated α-glucans is decreased with increasing time of thermolysis, temperature and moisture content. The enzyme activity with the thermal treated α-glucans is diminished in the same way. The addition of amino compounds reduces the enzymatic degradability only at the beginning of the reaction. With increasing time of thermolysis the thermolysates without glycine addition are hardly degradated. As reason for these differences in the enzymatic degradation transglycosylation and non-enzymatic browning reactions (caramalisation/ Maillard-reaction) are assumed.