Direct Observation of Pure Cu and Cu-Ag Anode Passivation in H2SO4-CuSO4 Aqueous Solution by Channel Flow Double Electrode and Optical Microscopy

Metallurgical and Materials Transactions B - The dissolution and passivation of pure Cu and Cu-5 wt pct Ag anodes in H2SO4-CuSO4 electrolyte were investigated by a direct...     

Perfluorinated surfactants in surface, subsurface water and microlayer from Dalian Coastal waters in China

Two predominant perfluorinated compounds (PFCs), Perfluorooctane sulfonate (PFOS) and perfluorooctanoate (PFOA), in surface water (SW, 0-20 cm), subsurface water (SSW, > 30 cm depth), and sea surface microlayer (SML, 50 microm thickness) were measured from Dalian Coastal waters in China. The SML samples were collected using glass-plate dipping method. Analysis of the PFCs was conducted through solid-phase extraction, followed by LC/MS-SIM. The PFC's concentrations in SW samples were consistent with previously reported data in this region. Significantly higher concentrations of PFCs were found in SML samples than corresponding SSW samples. The enrichment factors (EF = C(SML)/C(SSW)) for PFOS were as high as 24-109 atthree near-shore sites. The concentration in SW was also generally higher than corresponding SSW samples, giving C(SW)/C(SSW) mean ratios of 1.5 and 1.4 for PFOS and PFOA, respectively. This apparent enrichment of PFCs in surface water, especially in the microlayer, has implications for designing measurement techniques, understanding their distributions, and sea spray-mediated transport in the environment.     

Study of pesticide residues in agricultural products for the "Positive List" system

During a 3-year monitoring survey (April 2002-March 2005) of pesticide residues in agricultural products, 592 samples (324 domestic; 268 imported) collected in Hyogo prefecture, Japan were analyzed. The number of pesticides tested increased from 232 in FY 2002 to 323 in FY 2004. The purpose of the study was to clarify the residue status by accumulating information about pesticides detected frequently, to allow effective and efficient regulation under the new "Positive List" legislation to be implemented in FY 2006. Overall, 47% of domestic and 61% of imported samples contained detectable residues and ca. 60% of positive samples contained multiple residues. The limit of quantitation was set at 0.01 microg/g and the limit of detection was 0.001-0.003 microg/ g. Most of the residues were present at low concentrations: 80% of the detections in samples excluding imported citrus fruits were < 0.05 microg/g. More than 5 different pesticides (> 0.01 microg/g) were detected simultaneously in 13 samples. The sum of the ratios of residues to MRLs was calculated as one of the indexes to represent the risk of multiple residues, and they exceeded 100% in 3 imported frozen vegetables; baby kidney bean, spinach, Welsh onion. Samples in violation of the Food Sanitation Law were not found in our survey, but 1.9% of the samples might be in conflict with the new "Positive List" legislation.     

Contamination levels of PCDDs, PCDFs and Co-PCBs in commercial baby foods in Japan

To examine dioxin contamination in commercial baby foods in Japan, congener analyses of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs) and coplanar polychlorinated biphenyls (Co-PCBs) were performed on 102 varieties of baby foods obtained from supermarkets in 2001-2002. The toxic equivalent quantity (TEQ) levels for dioxins in samples ranged from < 0.001 to 0.135 pg-TEQ/g wet weight when undetected or trace levels of congeners were taken as zero. Among 102 samples tested, 26 samples exceeded 0.010 pg-TEQ/g. The highest TEQ value was for "sardine, vegetables" (0.135 pg-TEQ/g), followed by "Japanese radish (daikon), sardine" (0.080 pg-TEQ/g). Thus, dioxins were detected at low levels in baby foods containing animal products such as fishes and/or dairy products.     

Determination of acrylamide in processed foods by LC/MS using column switching

An LC/MS method was developed for the determination of acrylamide (AA) in processed or cooked foods. AA was extracted with a mixture of water and acetone from homogenized food samples after the addition of 13C-labeled acrylamide (AA-1-(13)C) as an internal standard. The extract was concentrated, washed with dichloromethane for defatting, and cleaned up on Bond Elut C18, PSA and ACCUCAT cartridge-columns, and then AA was determined by LC/MS in the selected ion recording (SIR) mode. For the LC/MS analysis, four LC columns were connected in-line and the flow of the mobile phase was switched according to a time-program. Monitoring ions for AA were m/z 72 and 55, and those for AA-1-(13)C were m/z 73 and 56. AA and AA-1-(13)C were determined without interference from the matrices in all samples. The recoveries of AA from potato chips, corn snack, pretzel and roasted tea spiked at the level of 500 ng/g of AA were 99.5-101.0% with standard deviations (SD) in the range from 0.3 to 1.6%. The limits of detection and quantification of the developed method were 9 and 30 ng/g for AA in samples, respectively. The method was applied to the analysis of AA in various processed or cooked food samples purchased from retail markets. High levels of AA were found in potato chips and French-fried potato (467-3,544 ng/g). Fried and sugar-coated dough cakes (karinto) contained 374 and 1,895 ng/g. Corn snacks contained 117-535 ng/g of AA. Roasted foods (such as roasted sesame seed, roasted barley (mugi-cha), roasted tea (hoji-cha), coffee beans and curry powder) contained 116-567 ng/g of AA. Foods made from fish, egg and meat contained lower levels of AA than the plant-based foods. Foods containing much water showed a tendency to have low levels of AA compared with dry foods. The proposed method was applicable to the analysis of AA in variety of processed foods.     

Electromyography of Eating Apples: Influences of Cooking, Cutting, and Peeling

ABSTRACT: The mastication of 7 differently prepared apple samples (raw pieces peeled and unpeeled, sliced, grated, cooked pieces with and without peel, and half-cooked pieces, 10 g each) was evaluated using electromyography (EMG). Eleven subjects participated in the EMG recording of both sides of the masseter and temporal muscles while eating samples normally. Only the grated sample reduced the number of chewing strokes and muscle activity before swallowing. In contrast, the thin apple slices produced significantly shorter contraction duration and cycle time only during the 1st 5 chewing strokes. The EMG duration and cycle in subsequent chews, as well as the other parameters, did not significantly differ between slices and pieces. Cooked apples exhibited significantly lower EMG amplitude and muscle activity per chew than their raw counterparts; however, there was no evidence of reduced total muscle activity required for swallowing. Raw and cooked apples with peel yielded significantly greater EMG amplitude and longer duration than those without peel. These findings suggest that appropriate preparation is necessary for people with various mastication abilities: grated for very low ability, cooked for those with weak chewing force, and unpeeled for mastication training.     

Durability of radiation-sterilized polymers III. Oxidation layer determined by chemiluminescence

Chemiluminescence (CL) analysis was used for determining the oxidation layer formed by the irradiation of polypropylene for medical supplies. The depth of the oxidation layer from the surface depended on dose rate and increased with decreasing dose rate. The oxidation occurred remarkably at a region near the surface area of the film where the diffusion of oxygen is more sufficient. On the contrary, there was very little oxidation in the interior portion. The oxidation layers of polypropylene samples irradiated with electron beam showed U-shaped profiles in the cross-section of film as did as a sample irradiated with γ-rays. However, the degree of oxidation by irradiation with electron beam was very small; CL intensity at the surface area was only one-third that for the γ-irradiated samples.     

Formation Processes of β-C2S by the Decomposition of Hydrothermally Prepared C-S-H with Ca(OH)2

A mixture of CaO and silicic acid prepared with a Ca/Si ratio of 2.0 was hydrothermally synthesized at 80° to 200°C, and the thermal decomposition behavior of the products (C-S-H with Ca(OH)₂) was analyzed using XRD, ²⁹Si MAS NMR, and the trimethylsililation method (TMS). It was found that the main silicate anion structure of C-S-H was a mixture of a dimer and a single-chain polymer (larger than Si₅O₁₆) and that polymerization advanced with an increase of the synthesizing temperature. On heating, the products decomposed to form β-C₂S. It was found that the decomposition was gradual and that the-higher the temperature of hydrothermal synthesis, the lower was the temperature of the decomposition into β-C₂S. Although the decomposition proceeded to form a monomer (β-C₂S) from the polymer and dimer, this dimer was resistant to heat and did not decompose unless heated to above 400°C.     

DISPERSION OF GAS AND LIQUID IN BUBBLE COLUMNS OF HOMOGENEOUS BUBBLE FLOW REGIME

Mean gas holdup, lateral distribution of gas holdup and axial mixing of gas and liquid were measured in bubble columns of 12 and 19cm i.d. The lateral distribution of gas holdup was strongly dependent on the flow regimes in the column. The axial mixing of liquid in the homogeneous bubble flow regime was much smaller than that in the heterogeneous bubble flow regime, and was not expressed by existing correlations. The axial mixing of liquid in the homogeneous bubble flow and the intermediate flow regime was simulated with a flow model based on the lateral distribution of buoyancy force and the effective viscosity. The axial mixing of gas was larger than that of liquid.     

An Additional Insight into the Correlation between the Distribution Ratios and the Aqueous Acidity of the TODGA System

Abstract

Extraction of Eu(III) and Am(III) from HNO₃ into the organic solvents using N,N,N′,N′‐tetraoctyl‐diglycolamide (TODGA) was investigated in order to study the detailed extraction reaction. The chemical species: 1:2 for metal:TODGA complex is present in polar diluents. On the other hand, the metal complexes need three or more TODGA molecules to remain stable in non‐polar diluents. The HNO₃ concentration dependence on the distribution ratio suggests that HNO₃ participates in the metal extraction. Infrared spectra indicate that the carbonyl oxygen coordinates with Eu(III), and luminescence lifetimes suggest that there are no water molecules in the inner coordination sphere of the extracted Eu‐complex.