Retention of trans-anethole by gelatine and starch matrices

The retention of trans-anethole by gelatine gels (2.5, 5, 10 and 20 wt.%) and starch solutions (10 and 20 wt.%) was investigated by Static Headspace Gas Chromatography. Prior to analysis the samples were left to equilibrate for 24 h at 5 and 37 °C, respectively. Higher partition coefficients were obtained at the higher temperature, probably due to the increased volatility of the aroma compound. The effect of freeze drying of the matrices in the presence of trans-anethole was also evaluated. No significant effect on the partition coefficient values was observed. However, the changes in the nature and the concentration of the matrix were not of great importance on the retention of trans-anethole.     

Effects of the additive package on the thermal properties of a commercial polyoxymethylene homopolymer

The present study worked out the effects of the additive package on both the degradation behavior and the thermal properties of a commercial polyoxymethylene (POM) homopolymer (Delrin® 900P) during an artificial thermooxidative aging. The POM pellets were investigated as received and after a storage duration of 5 weeks at 140°C in an oven. Additionally, the pellets for the initial and aged conditions were purified to remove the additives. The degradation behavior was determined by means of thermogravimetric analysis (TGA), while the thermal properties were studied with differential scanning calorimetry (DSC). Further, optical microscopy and Fourier transform infrared spectroscopy were used to follow changes occurring during the artificial aging. Dynamic TGA in nitrogen and air showed that even after a severe aging procedure, some thermooxidative stabilizer was still present. However, its effectiveness was no longer good, as the aged POM showed a lower degradation temperature than the initial material. This result is evidence that thermally sensitive and more volatile compounds were formed. Purification of the aged pellets led to a material that degraded immediately during melting. Isothermal DSC experiments carried out at several temperatures showed that the elimination of the additives increased the crystallization rate. The crystallization kinetics could be described by using the Avrami model. J. VINYL ADDIT. TECHNOL, 2008. © 2008 Society of Plastics Engineers     

Investigating cigarette-smoke indoor pollution in a controlled environment

The objective of this study was to investigate the evolution of pollutant concentrations generated by smoking in a controlled indoor environment. For this purpose, a small flat in the centre of Athens, Greece was equipped with NO(x), O(3) and SO(2) continuous measuring instruments and portable analysers for spot measurements of TVOCs and CO(2), while two volunteer smokers remained inside and smoked as normal inhabitants. The results indicated that when windows are kept closed and smoking takes place NO(x), CO(2) and TVOCs concentrations increase by an order of 3, 4 or 10 times, respectively, and decrease returning to initial levels after 1 or 2 h.     

Uncertainty and method limitations in a short-time measurement of the effective thermal transmittance on a building envelope using an infrared camera

Buildings' thermal insulation has received a lot of attention these past years, in an effort to reduce the sector's high energy consumptions. A number of non-destructive methods have been used in order to evaluate in situ the building envelope's effective thermal transmittance, characterised, however, by long-lasting measurement periods. This paper examines the uncertainty and method limitations to use short-time measurements using an infrared camera for this purpose, but also within real environmental conditions that are inevitably unsteady during the measurement series. Experimental measurements were realised with three different infrared cameras, and the results show that a value of effective thermal transmittance could be estimated in situ by a relative uncertainty that does not exceed 20% (coverage factor?=?2), a reliable estimation as long as all systematic errors are identified and diminished through calculations.     

Impact of different preservation treatments on lipids of the smooth clam Callista chione

The soft clam Callista chione is highly appreciated among marine inhabitants for nutritional, commercial and economic reasons. This work aims to determine the lipid classes’ profile of C. chione and the effect of different preservation treatments on them. C. chione meat was found to be a rich source of dietary phospholipids (PhLs), ω‐3 fatty acids and carotenoids, encouraging the exploitation of the species as human food. Among treatments, only marinating reduced the PhLs content. Parboiling and freezing resulted in a significant decrease in unsaturated fatty acids, while marinating caused partial replacement of polyunsaturated with monounsaturated fatty acids. Lipid quality indices remained favourable for a healthy diet. With the exception of astaxanthin, the rest of the carotenoids identified were susceptible to processing and frozen storage. Parboiling and freezing of the vacuum‐packed meats for up to 4 months would be most appropriate, among the treatments applied, for preserving the lipid quality of C. chione.     

化学溶液和干湿循环作用下砂岩抗剪强度劣化试验及化学热力学分析

 为研究化学溶液和干湿循环共同作用下砂岩抗剪强度的劣化机制,在不同pH环境下,通过不同干湿循环次数后的单轴、三轴试验,计算出砂岩的黏聚力和内摩擦角,同时得到其与循环次数的关系式,进而获得砂岩在浸泡环境下抗剪强度随干湿循环次数的变化公式。根据砂岩的组成矿物及其百分含量,得到各种主要组成矿物在中性、碱性、酸性溶液中溶解的化学反应方程式,利用化学热力学的基本原理,确定各主要矿物在中性、碱性、酸性溶液浸泡下能否稳定。为了验证分析的正确性,对浸泡溶液中的部分离子(Ca2+,SiO2,Na+,K+)浓度进行测试。结果表明,酸性环境下,砂岩抗剪强度劣化最为严重,碱性次之,中性最轻。在酸性环境中,对抗剪强度影响较大的胶结物主要组成成分(长石、方解石)的性质不稳定,溶解反应能自发进行,而碱性环境中,对强度影响较小的骨料主要组成成分(石英)的性质不稳定,溶解反应能自发进行。酸性浸泡液中,方解石、钾长石、钠长石溶解出的Ca2+,K+,Na+的浓度明显高于中性和碱性液中Ca2+,Na+,K+的浓度,而碱性溶液中,石英溶解出的SiO2的浓度明显高于中性和酸性液中SiO2的浓度,与热力学分析结果一致。     

Investigation of a Ba0.5Sr0.5Co0.8Fe0.2O3−δ based cathode SOFC: II. The effect of CO2 on the chemical stability

The effect of carbon dioxide on the chemical stability of a Ba_0.5Sr_0.5Co_0.8Fe_0.2O_3−δ cathode in the real reaction environment at 450 °C was investigated by X-ray photoelectron spectroscopy (XPS), scanning electron microscopy (SEM), energy dispersive X-ray spectroscopy (EDX), temperature programmed desorption (TPD), X-ray diffraction (XRD) and electrochemical impedance spectra (EIS) techniques. It was found that the presence even of very small quantities of CO₂ seriously deteriorates the fuel cell performance at 450 °C. XPS, TPD and XRD results strongly evidenced the formation of carbonates involving strontium and possibly barium after the BSCF cathode was operated in 1% CO₂/O₂ gas mixture at 450 °C for 24 h. SEM-EDX analysis of the BSCF cathode surface, after treatment in CO₂/O₂ environment at 450 °C, showed small particles on the surface probably associated with a carbonate phase and a segregated phase of the perovskite. The corresponding EDX spectra confirmed the presence of a carbonate layer and also revealed the surface enrichment of strontium and barium elements. EIS results indicated that both ohmic and polarization resistances increased gradually with the introduction of carbon dioxide in the oxidant stream, which could be interpreted by the decreased oxygen reduction kinetics and the formation of carbonate insulating layer.     

Assessment of shelf-life of maricultured gilthead sea bream (Sparus aurata) stored in ice

Gilthead sea bream ( Sparus aurata ) were stored in melting ice (0 °C) for a period of 24 days from the time of harvest with sensory assessments of the whole raw fish and of the cooked fish flesh conducted at regular intervals. The ungutted fish was given an EC freshness grade E for up to 3 days, grade A for a further 7 days, and grade B for 4 more days after which it was graded as C (unfit). The sensory score for flavour of the cooked fillets decreased linearly with period of storage: fresh characteristic flavours were present for 2–4 days, decreasing to a relatively bland flavour after 10–12 days. Off flavours were evident by 13–15 days storage and by 18–19 days the flesh was unpalatable. With the possible exception of hypoxanthine, none of the chemicals investigated was particularly useful as an indicator of change. Changes in pH, trimethylamine and total volatile bases during the first half of the edible storage life were insignificant. Deterioration of flesh lipids, assessed by free fatty acid content and thiobarbituric acid value, appeared to present no serious problem during shelf-life. Proximate composition and sensory attributes, appropriate for routine inspection of gilthead sea bream were also determined.     

Tuning the Mechanical Properties of BIEE‐Crosslinked Semi‐Interpenetrating,Double‐Hydrophilic Hydrogels

Double‐hydrophilic, semi‐interpenetrating (semi‐IPN) hydrogels are synthesized by encapsulating hydrophilic polyvinylpyrrolidone (PVP) linear chains in structure‐defined 1,2‐bis‐(2‐iodoethoxy)ethane (BIEE)‐crosslinked (poly(2‐(dimethylamino)ethyl methacrylate) (pDMAEMA) hydrogels. A series of semi‐IPN double‐hydrophilic hydrogels are prepared in which the pDMAEMA/BIEE content is kept the same and only the PVP content is varied, from 0 up to 33 wt%. The mechanical properties of the water‐swollen hydrogels are experimentally evaluated under unconfined compressive loading conditions, while a nonlinear hyperelastic constitutive equation is used to predict their mechanical response. No significant difference is found in the mechanical response of the semi‐IPN PVP/pDMAEMA/BIEE hydrogel containing 5 wt% PVP compared to the pDMAEMA/BIEE analog, however, for greater loading percentages (15 and 33 wt% of PVP), the semi‐IPN hydrogels exhibit less stiffness/higher ductility. Furthermore, in vitro biocompatibility studies are carried out for the pDMAEMA/BIEE and the semi‐IPN PVP/pDMAEMA/BIEE, indicating that both the formulations exhibit no toxicity in cultured cells.