Syngas from sugarcane pyrolysis: An experimental study for fuel cell applications

The use of biomass for the production of electrical energy is a promising technological solution for those countries where there are problems with the disposal of agricultural waste and/or the production of low-cost energy. The gasification and/or pyrolysis of the biomass produces a gas rich in hydrogen that can be used in a fuel cell system to produce electrical energy with reduced environmental impact and significant energy recovery.In this work, a study of the pyrolysis of Brazilian sugarcane bagasse was carried out. The experimental process consisted of the pyrolysis of the biomass material in a batch pyrolysis reactor. In some runs the biomass was dry, while in others it was pre-treated by the addition of water. It was noted that the water added to the biomass before the pyrolysis process resulted in a decrease in the quantity of steam added to the fuel cell feeding gas, necessary to avoid carbon deposition, and in an increase in cell power, but, at the same time, caused a decrease in the quantity of syngas produced.Then, the composition of the gas obtained from the experimental pyrolysis of the sugarcane was inserted in a simulation tool of a molten carbonate fuel cell system in order to estimate the feasibility of the entire process in terms of operating conditions and electrical performance.The present study indicates that the syngas obtained from the sugarcane biomass (about 40%) can be converted into electricity using a fuel cell system with a high efficiency.     

New insights into the thermal desorption of the 2LiNH2 + KBH4 + LiH mixture

In situ two-dimensional synchrotron X-ray powder diffraction investigation combined with Rietveld method data analysis were performed in order to yield a complete and quantitative phases structure evolution of the polycrystalline mixture 2LiNH₂ + KBH₄ + LiH during H₂ desorption. While a first-principles, purely thermodynamics approach of the system predicted a single dehydrogenation step reaction at relatively low temperatures, it is assessed experimentally that the reaction occurs in two steps with first the formation of Li₂NH at ca. 230 °C due to the reaction between LiNH₂ and LiH plus hydrogen and ammonia evolution, followed by an additional reaction of the resulting phases with KBH₄ at 360 °C, which releases hydrogen and leads to the formation of the monoclinic and tetragonal Li₃BN₂ polymorphs. Besides pointing out possible limits of a purely thermodynamics approach inevitably relying exact knowledge of experimental quantities, it is concluded that before assuming it viable for on-board vehicle use, additional stoichiometries may be worth of investigation in order to assess any existence of lower hydrogen desorption temperature of such system.     

Human Milk Banking: Influence of Different Pasteurization Temperatures on Levels of Protein Sulfur Amino Acids and Some Free Amino Acids

Human milk is frequently heat‐treated in hospitals, particularly milk that is banked, to destroy contaminating bacteria and viruses, but this treatment simultaneously reduces the content of some vitamins, enzymes, and immunological and nutritional factors. This study was performed to find the optimal conditions for heat treatment. The effects of 2 pasteurization temperatures on levels of protein sulfur amino acids (methionine, cystine) and some free amino acids (taurine, glutamine, glutamic acid) in light of the oxidative instability that occurs especially during thermal treatment were examined. These substances in raw human milk and in milk treated at 56.5 °C and 62.5 °C for 30 min were compared. Samples of mature human milk from all feeds over 24 h were obtained from 13 healthy well‐nourished mothers of term infants. Each sample was divided into 3 parts: raw, treated at 56.5 °C for 30 min, treated at 62.5 °C for 30 min. The results showed that the availability of sulfur amino acids and free taurine is the same after heat treatment, whereas milk processing increased positively the levels of free glutamic acid and glutamine, but there is significance only for glutamine. The mean quantities of considered amino acids were similar in milk treated at the recommended pasteurization temperature (30 min at 62.5 °C) and at 56.5 ° for 30 min.     

Hydrogen enhanced fatigue in full scale metallic vessel tests – Results from the MATHRYCE project

This study investigates the fatigue life of CrMo pressure vessels for hydrogen storage by hydraulic and hydrogen pressure cycle tests. Two different sized cylinders have been tested; 35 L inner volume and 28 MPa working pressure (WP) and 198 L volume and 41 MPa WP. On the inner surface of the cylinders U-shaped notches of different depths were machined by electro discharge machining technique. The initial notch sizes were designed based on a two stage fatigue predictive model based on fracture mechanics to develop through wall cracks in the deepest notches after about 50,000 hydraulic cycles together with crack propagation of the intermediate notches and crack initiation in the smallest. The cylinders were cycled between the nominal pressure of 2 MPa and the WP until leak before break (LBB). Strain gauges were placed at the external surface of the cylinders in correspondence of the internally machined notches. On the notches which developed through wall, the strain showed a progressive decrease followed by an increase of the hoop strain during the final stage of crack propagation until LBB failure. Hydrogen effect was clearly identified by the reduction in the number of cycles to failure comparing tests in hydrogen and in oil. Subsequent failure analysis at the end of each test revealed a typical trans-granular fatigue crack surface morphology (with fatigue striations) for tests in oil, while quasi cleavage and intergranular fracture appearance were found for hydrogen tests.     

Dietary krill oil increases docosahexaenoic acid and reduces 2-arachidonoylglycerol but not N-acylethanolamine levels in the brain of obese Zucker rats

Evidence suggests that dietary long chain polyunsaturated fatty acids (LCPUFAs), and particularly those belonging to the n-3 family, may influence the brain fatty acid profile and, thereby, the biosynthesis of endocannabinoids in rodents. However, the doses used are usually quite high and not comparable with human intake. Recently, we have shown that relatively low doses of dietary n-3 LCPUFAs (4 weeks), in the form of either fish or krill oil, balanced for EPA and DHA content, and against a control diet with no EPA and DHA and similar contents of oleic, linoleic and α-linolenic acids, lower the concentrations of the endocannabinoids, anandamide (AEA) and 2-arachidonoylglycerol (2-AG), in the visceral adipose tissue, and of AEA in the liver and heart, of obese Zucker rats. This, in turn, is associated with lower levels of arachidonic acid in membrane phospholipids and with amelioration of some metabolic syndrome parameters. We investigated here whether in Zucker rats, under the same conditions, fish and krill oil are also able to influence LCPUFA and endocannabinoid profiles in brain. Only krill oil was able to increase significantly DHA levels in brain phospholipids, with no changes in arachidonic acid. DHA increase was associated with lower levels of 2-AG in the brain, whereas AEA and its congeners, N-palmitoylethanolamine and N-oleoylethanolamine, were unchanged. We conclude that, despite the strong impact of dietary n-3 fatty acid on endocannabinoid levels previously observed in peripheral tissues, in the brain only 2-AG is affected by dietary krill oil, suggesting that the beneficial effect of the latter on the metabolic syndrome is mostly exerted by modifying peripheral endocannabinoids. Nevertheless, possible effects of dietary krill oil in the brain through modification of 2-AG levels deserve further investigation.     

Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta

A standard fresh pasta formulation (STD, the control sample) was modified by introducing soy and carrot ingredients both in dry and in liquid forms (soy and carrot flour and soy milk and carrot juice) to obtain eight nutritionally enriched fresh pasta samples with different formulations. The effect of formulation on selected physicochemical properties and water status of fresh pasta were studied. Colour, texture (force at rupture and extensibility), and cooking loss were found significantly affected by the formulation. Soy and carrot decreased the force at rupture and extensibility of fresh pasta and increased the solids loss during cooking. Improper gluten network development due to either a steric hindrance of soy and carrot solids or improper water availability for gluten hydration due to different water–solid interaction developed were hypothesized. Soy and carrot ingredients significantly altered the water dynamics in the pasta matrix at different space-time levels (macroscopic, moisture content and water activity; macromolecular, frozen water content; molecular, proton nuclear magnetic resonance relaxometry) of fresh pasta in a manner dependent upon the physical state of the added ingredient. Soy flour increased both the frozen water content and the overall proton mobility (¹H FID, ¹H T ₁ and T ₂) of fresh pasta while these parameters did not markedly differed from STD when soy milk was used. The presence of both carrot flour and carrot juice decreased significantly the frozen water content of fresh pasta but, at a molecular level, carrot flour altered the proton molecular mobility, while carrot juice did not.     

Encapsulation of lipid by alginate beads reduces bio-accessibility: An in vivoC breath test and MRI study

This paper describes an in vivo study of the use of encapsulation to alter lipid bio-accessibility in the gastro-intestinal (GI) tract. The hypothesis that encapsulation would delay the accessibility of lipid in the GI tract was tested using subjects (N = 11) who consumed either 30 g of ¹³C-labelled sunflower oil encapsulated within 70 g alginate gel particles, or unencapsulated ‘free’ sunflower oil and alginate-only particles (control). Lipid accessibility was determined by the appearance of the ¹³C label in breath carbon-dioxide (CO₂), and the particles behaviour in the GI tract was investigated using non-invasive magnetic resonance imaging (MRI).     

Internal transcribed spacer as a target to assess yeast biodiversity in Italian Taleggio PDO cheese

Abstract: Three batches of soft smear‐ripened Taleggio PDO cheese were made in Northern Italy during the summertime 2010. A total of 129 isolates cultured from cheese surface were examined by using PCR‐based methods and sequencing of both the ITS1 region and D1 and D2 domains of the 26S rRNA gene. Sequence analysis of isolates brought to the identification of 6 species: Debaryomyces hansenii, Kluyveromyces lactis, Kluyveromyces marxianus, Yarrowia lipolytica, Pichia guilliermondii, and Torulaspora delbrueckii. Analysis of DNA directly extracted from 45 cheese surfaces permitted to detect 2 additional species Candida sake and Candida etchellsii. D. hansenii was predominant and widespread whereas the other yeast species were detected less frequently. To determine the relationships between yeast community and the environment, 39 isolates from wooden boxes used for dry salting of cheese were analyzed as well. Sequencing of ITS1 region allowed to identify D. hansenii, T. delbrueckii, and K. lactis. ITS1 multiple sequence alignments of D. hansenii detected in wooden boxes showed an in‐del polymorphism at position 169. ITS1 secondary structures of yeasts were modeled to explore new applications of this region for molecular identification purposes. Practical Application: This study used molecular analysis to identify adventitious yeast population present in the surface of Taleggio smear‐ripened cheese. D. hansenii was found predominant in pasteurized milk, in dry salting equipment, and in all cheese samples until the end of ripening.     

Room-Temperature Operation of a p-Type Molecular Spin Photovoltaic Device on a Transparent Substrate

The coupling of diverse degrees of freedom opens the door to physical effects that go beyond each of them individually, making multifunctionality a much sought-after attribute for high-performance devices. Here, the multifunctional operation of a single-layer p-type organic device, displaying both spin transport and photovoltaic effect at the room temperature on a transparent substrate, is shown. The generated photovoltage is almost three times larger than the applied bias to the device which facilitates the modulation of the magnetic response of the device with both bias and light. The device shows an increase in power conversion efficiency under magnetic field, an ability to invert the current with magnetic field and under certain conditions it can act as a spin photodetector with zero power consumption in the standby mode. The room-temperature exploitation of the interplay among light, bias, and magnetic field in the single device with a p-type molecule opens a way toward the development of efficient high-performance spin photovoltaic cells.