Effect of high loading of titanium dioxide particles on the morphology,mechanical and thermo-mechanical properties of the natural rubber-based composites

The aim of this work was to prepare and characterize the natural rubber vulcanizates containing different amounts of titanium dioxide particles. At first, a rubber mixture was prepared using a laboratory two-roll mill and then samples were vulcanized by a hydraulic press. The formulation of the rubber mixture and rubber-processing technique were based on our earlier investigations. Samples were obtained with different titanium dioxide loadings of 15, 25, 45, and 85 parts by weight per hundred parts of natural rubber. This research is focused on the determination of the influence of different loadings of titanium oxide particles on the chemical structure, morphology, mechanical and thermo-mechanical properties of the natural rubber-based composites. It was found that vulcanizates with different amounts of TiO₂ particles possess good characteristic in terms of all measured properties. The results of Fourier transform infrared spectroscopy analysis showed that the chemical structure of the obtained natural-based composites was not influenced by titanium dioxide particles. The SEM micrographs showed the uniform dispersion of TiO₂ particles in the natural rubber matrix. The agglomeration of filler was seen at the higher contents of TiO₂ in the matrix. The thermogravimetric analysis showed slightly different thermal stability for the obtained natural rubber composites. The dynamic mechanical thermal analysis showed that the prepared materials have similar glass transition temperatures. However, increase in the content of titanium dioxide in the obtained materials is connected with higher energy loss (higher dissipation of energy) during the mechanical work of material and higher cross-link density of the prepared materials.     

Protection of Historical Wood against Microbial Degradation—Selection and Application of Microbiocides

The aim of this study was to select effective and safe microbiocides for the disinfection and protection of historical wooden surfaces at the former Auschwitz II-Birkenau concentration and extermination camp. We tested seven active compounds against bacteria and moulds, of which didecyldimethylammonium chloride and N-(3-aminopropyl)-N-dodecylpropane-1,3-diamine were effective even at 0.02%–2%. Subsequently, eight microbiocides containing the selected active ingredients were chosen and applied three times on the surface of wood samples colonized by bacteria and moulds. ABM-1 and ABM-2—6% solution; Rocima 101—8%; Preventol R 80—12%; Acticide 706 LV—15% and Boramon—30% were the most effective disinfectants. Under laboratory conditions, ABM-1, Boramon and Rocima 101 ensured antimicrobial protection of new wood samples for six months. In situ, 30% Boramon and 8% Rocima 101 applied by spraying effectively protected the historical wood from bacterial and mould growth for 12 and 3 months, respectively. Colour and luminance of the new wood were not altered after exposure to the biocides. Boramon and Rocima 101, applied by the spraying method, caused no significant change in the colour of the historical wood. Results from this study were used to develop a procedure for the protection of wood in historical buildings against biodeterioration.     

Comparison of the Antioxidant Properties of Commonly Consumed Commercial Teas

The antioxidant properties of various commonly consumed commercial teas were screened and compared to check what the consumers get in commercial tea bags in the range of consume preparation conditions. It includes flavored black teas and green teas, as well as some fruit teas. Electron transfer-based assays, such as phenolic content by Folin-Ciocalteu method and cupric ion reducing antioxidant capacity (CUPRAC), were applied. Higher antioxidant activity values were obtained for green and black tea infusions in comparison to fruit teas. The correlation between FC total phenolic and CUPRAC assay for all studied teas was significant (R² = 0.871). The antioxidant power of tea infusions were also measured using cyclic voltammetry. The observed anodic waves were broadened in comparison with voltammograms of single flavonoids due to the response of several antioxidants with different oxidation potentials. The values of Trolox equivalents obtained by electrochemical approach were lower than in the CUPRAC assay; however, the increased order of the antioxidant capacity of tea infusions was the same.     

Phenolic Profile and Antioxidant Activity of Polish Meads

The purpose of this study was to evaluate phenolic profile and antioxidant activity of ten different meads of 1:1 and 1:2 types, produced with addition of fruit juices, root spices, and herbs. The total phenolic content in meads varied from 15.27 to 70.80 mg/dm³. The meads originated from dark honeys exhibited the highest antioxidant activity. The predominant phenolic compounds in meads were hydroxybenzoic acids, especially gallic and protocatechuic acid, originated mainly from honeys. Whereas, among the hydroxycinnamic acids, the major phenolic was chlorogenic acid, derived mainly from plant additives used in meads production. A principal component analysis was applied in order to differentiate the investigated meads. The 1:2 meads type could be best described by chlorogenic acid. Among the 1:1 meads type, those made from the dark honeys could be best described by gallic, p-coumaric, and protocatechuic acid while those made with addition of blackcurrant and raspberry juice could be described by caffeic and ferulic acid.     

Crystal structure of a major seed storage protein, 11S proglobulin, from Amaranthus hypochondriacus: insight into its physico-chemical properties

Amaranth is a crop known for its high quality proteins. 11S Globulin is one of the most abundant and important storage proteins of the amaranth grain. Here, we report the crystal structure of amaranth 11S proglobulin at a final resolution of 2.28 Å. It belonged to the space group P6₃ with cell dimensions a = b = 96.6, c = 75.0 Å. It contains one asymmetric unit consisting of 372 residues and 100 water molecules. Disordered regions in the model approximately correspond to the variable regions of the 11S globulins. The structure has an extended α-helix and β-barrel domains at both N-terminal and C-terminal regions, which are characteristic of the 11S and 7S globulins. The three dimensional structure suggests that its high thermal stability is due to the cumulative effects of many factors and its good emulsifying property depended on the balance between its surface hydrophobicity and hydrophilicity.     

Screening of the antioxidant properties and polyphenol composition of aromatised green tea infusions

BACKGROUND: Aromatised green teas are widely sold and popular owing to their fragrance. In this study the antioxidant activity of six commercial green tea infusions was assessed by three complementary assays. RESULTS: In order to evaluate the tea infusions as antioxidant sources, their phenolic content (Folin‐Ciocalteu assay), cupric ion‐reducing antioxidant capacity (CUPRAC) and 2,2‐diphenyl‐1‐picryhydrazyl (DPPH) radical‐scavenging ability were determined. Their content of polyphenols was also determined by high‐performance liquid chromatography/mass spectrometry (HPLC/MS) in negative electrospray ionisation mode. Some teas with citrus aroma, besides having a relatively high content of catechins, also contain other phenolic compounds such as naringin and hesperidin. The three assays used to evaluate the antioxidant capacity of the tea infusions gave different rank orders. Therefore an antioxidant index was calculated for better correlation of the results, and its highest value was obtained for Clear Green Mint tea infusion. CONCLUSION: The studied teas, besides having a relatively high content of catechins, also contain naringin and hesperidin, which are not present in ‘pure’ green tea. It is important to run multiple assays to get a better estimate of the antioxidant capacity of a given sample. Copyright © 2012 Society of Chemical Industry     

Implications of Near-Term Coal Power Plant Retirement for SO(2) and NO(X) and Life Cycle GHG Emissions

Regulations monitoring SO(2), NO(X), mercury, and other metal emissions in the U.S. will likely result in coal plant retirement in the near-term. Life cycle assessment studies have previously estimated the environmental benefits of displacing coal with natural gas for electricity generation, by comparing systems that consist of individual natural gas and coal power plants. However, such system comparisons may not be appropriate to analyze impacts of coal plant retirement in existing power fleets. To meet this limitation, simplified economic dispatch models for PJM, MISO, and ERCOT regions are developed in this study to examine changes in regional power plant dispatch that occur when coal power plants are retired. These models estimate the order in which existing power plants are dispatched to meet electricity demand based on short-run marginal costs, with cheaper plants being dispatched first. Five scenarios of coal plant retirement are considered: retiring top CO(2) emitters, top NO(X) emitters, top SO(2) emitters, small and inefficient plants, and old and inefficient plants. Changes in fuel use, life cycle greenhouse gas emissions (including uncertainty), and SO(2) and NO(X) emissions are estimated. Life cycle GHG emissions were found to decrease by less than 4% in almost all scenarios modeled. In addition, changes in marginal damage costs due to SO(2), and NO(X) emissions are estimated using the county level marginal damage costs reported in the Air Pollution Emissions Experiments and Policy (APEEP) model, which are a proxy for measuring regional impacts of SO(2) and NO(X) emissions. Results suggest that location specific parameters should be considered within environmental policy frameworks targeting coal plant retirement, to account for regional variability in the benefits of reducing the impact of SO(2) and NO(X) emissions.     

Adhesion of Triple-Negative Breast Cancer Cells under Fluorescent and Soft X-ray Contact Microscopy

Understanding cancer cell adhesion could help to diminish tumor progression and metastasis. Adhesion mechanisms are currently the main therapeutic target of TNBC-resistant cells. This work shows the distribution and size of adhesive complexes determined with a common fluorescence microscopy technique and soft X-ray contact microscopy (SXCM). The results presented here demonstrate the potential of applying SXCM for imaging cell protrusions with high resolution when the cells are still alive in a physiological buffer. The possibility to observe the internal components of cells at a pristine and hydrated state with nanometer resolution distinguishes SXCM from the other more commonly used techniques for cell imaging. Thus, SXCM can be a promising technique for investigating the adhesion and organization of the actin cytoskeleton in cancer cells.     

Suitability of unmalted quinoa for beer production

BACKGROUND

This study provides the first detailed investigation into the effect of partially substituting barley malt with quinoa (Chenopodium quinoa Willd.) on the characteristics of wort and beer. Quinoa seeds and flakes were compared in terms of their suitability for brewing. The benefits of applying a commercial enzyme mixture during beer production with quinoa were also investigated.

RESULTS

These findings show that quinoa is a good starchy raw material for brewing. Even without exogenous enzymes, it is possible to substitute barley malt with up to 30% quinoa. The form in which quinoa is used has a negligible influence on the quality of the wort and beer. The foam stability of beer made with quinoa was better than that of all‐malt beer, despite there being a lower level of soluble nitrogen in quinoa beer in comparison with all‐malt beer and more than twice the amount of fat in quinoa in comparison to barley malt.

CONCLUSION

The addition of unmalted quinoa does not give unpleasant characteristics to the beer and was even found to have a positive effect on its overall sensory quality. This offers brewers an opportunity to develop good beers with new sensory characteristics. © 2018 Society of Chemical Industry