The potential to retrofit sustainable drainage systems to address combined sewer overflow discharges in the Thames Tideway catchment

Experience of retrofitting sustainable drainage systems (SuDS) in the United Kingdom is limited, and there are no well‐established procedures for evaluating the feasibility, value or cost‐effectiveness of doing this, particularly at the catchment scale. This paper demonstrates a two‐phase process for evaluating the potential to retrofit SuDS to address combined sewer discharges in three subcatchments within the Thames Tideway catchment of London. The first phase evaluates what might be achieved with various levels of disconnection (‘global’ disconnection scenarios) using hydraulic models, while the second phase considers how disconnection might practically be achieved. High levels of disconnection are technically possible but practicably difficult. In selected cases, and with aggressive implementation of SuDS, combined sewer overflow CSO discharges could potentially be eliminated or reduced to acceptable levels without the need for any modifications to underground assets. However, retrofit SuDS could not eliminate the requirement for some form of sewer modification in any subcatchments.     

Relevance of the acid–base approach in prediction of adhesion properties in two‐component injection moulding

We demonstrate the use of innovative wetting method in prediction of the adhesion properties of biobased polymers for two‐component injection moulding, taking into account the acid–base surface properties of joined materials. The measurements were carried out in accordance with modified Berger method by calculation of the difference in shortened acidity parameter ΔD_short between hard and soft component. Correlation factors up to 0.99 were observed between ΔD_short and peel force. In comparison to results obtained by conventional wetting methods, high potential for the selection of components with high interface adhesion and for prediction of the functionality by the acid–base approach was demonstrated. © 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133, 43048.     

The Fight against Cancer by Microgravity: The Multicellular Spheroid as a Metastasis Model

Cancer is a disease exhibiting uncontrollable cell growth and spreading to other parts of the organism. It is a heavy, worldwide burden for mankind with high morbidity and mortality. Therefore, groundbreaking research and innovations are necessary. Research in space under microgravity (µg) conditions is a novel approach with the potential to fight cancer and develop future cancer therapies. Space travel is accompanied by adverse effects on our health, and there is a need to counteract these health problems. On the cellular level, studies have shown that real (r-) and simulated (s-) µg impact survival, apoptosis, proliferation, migration, and adhesion as well as the cytoskeleton, the extracellular matrix, focal adhesion, and growth factors in cancer cells. Moreover, the µg-environment induces in vitro 3D tumor models (multicellular spheroids and organoids) with a high potential for preclinical drug targeting, cancer drug development, and studying the processes of cancer progression and metastasis on a molecular level. This review focuses on the effects of r- and s-µg on different types of cells deriving from thyroid, breast, lung, skin, and prostate cancer, as well as tumors of the gastrointestinal tract. In addition, we summarize the current knowledge of the impact of µg on cancerous stem cells. The information demonstrates that µg has become an important new technology for increasing current knowledge of cancer biology.     

Synthese und Löseverhalten smektischer 2,5-Diphenylpyrimidine

Synthesis and Retention Behaviour of Smectic 2,5-Diphenyl-pyrimidines The synthesis of 2-[4-n-alkylphenyl]-5-[4-n-alkoxy-phenyl]-pyrimidines 3 , as well as the gas chromatographic investigations concerning the retention behaviour of their smectic A, C, F and G modifications for the substituted benzenes are described. Starting from the calculated enthalpies of solution and activity coefficients the intermolecular interactions in the range of terminal groups are discussed. The polarity of the stationary phases is proved by their chemical structure and only by a small part corresponding structure of the mesophases.     

Cuticular lipids of insects: V. Cuticular wax esters of secondary alcohols from the grasshoppersMelanoplus packardii andMelanoplus sanguinipes

Wax esters of secondary alcohols constitute 18–20% of the cuticular lipid extract ofMelanoplus packardii and 26–31% of the cuticular lipids ofMelanoplus sanguinipes. The total number of carbons in the wax esters range from 37–54 with 41 predominating in both species. The fatty acids ofM. packardii wax esters are 16∶0, 18∶0, 14∶0, 20∶0 and 12∶0 in decreasing quantity. The fatty acids ofM. sanguinipes wax esters are 18∶0, 20∶0, 16∶0 22∶0, 14∶0, 19∶0 and 17∶0 in decreasing quantity. The secondary alcohols from the wax esters ofM. packardii are C₂₅, C₂₃ and C₂₇ in decreasing quantity, and the secondary alcohols of theM. sanguinipes are C₂₃, C₂₅, C₂₁, C₂₇, C₂₄, C₂₂ and C₂₆ in decreasing quantity. Each secondary alcohol consists of two to four isomers with the hydroxyl group located near the center of the chain. Montana Agriculture Experiment Station, Journal Series No. 332.     

Hazard analysis and critical control point of frying – safety assurance of fried foods

Deep frying can pose hazards due to oil deterioration (oxidation, polymerization, hydrolysis) and harmful components formation such as trans fatty acids, highly oxidized or polymerized constituents of fatty acids and acrylamide. An analysis of safety hazards of the production of the potato chips and french fries, was carried out from potato harvesting until final products packaging according to hazard analysis and critical control point approach focusing mainly on the first three principles. Since frying is considered a critical control point, the critical limits for the frying temperature and for the potential hazards must be controlled in order to ensure fried products safety.     

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