Functional Properties of Vinegar

A variety of natural vinegar products are found in civilizations around the world. A review of research on these fermented products indicates numerous reports of health benefits derived by consumption of vinegar components. Therapeutic effects of vinegar arising from consuming the inherent bioactive components including acetic acid, gallic acid, catechin, ephicatechin, chlorogenic acid, caffeic acid, p‐coumaric acid, and ferulic acid cause antioxidative, antidiabetic, antimicrobial, antitumor, antiobesity, antihypertensive, and cholesterol‐lowering responses. The aims of this article are to discuss vinegar history, production, varieties, acetic acid bacteria, and functional properties of vinegars.     

Antimicrobial edible films and coatings

Increasing consumer demand for microbiologically safer foods, greater convenience, smaller packages, and longer product shelf life is forcing the industry to develop new food-processing, cooking, handling, and packaging strategies. Nonfluid ready-to-eat foods are frequently exposed to postprocess surface contamination, leading to a reduction in shelf life. The food industry has at its disposal a wide range of nonedible polypropylene- and polyethylene-based packaging materials and various biodegradable protein- and polysaccharide-based edible films that can potentially serve as packaging materials. Research on the use of edible films as packaging materials continues because of the potential for these films to enhance food quality, food safety, and product shelf life. Besides acting as a barrier against mass diffusion (moisture, gases, and volatiles), edible films can serve as carriers for a wide range of food additives, including flavoring agents, antioxidants, vitamins, and colorants. When antimicrobial agents such as benzoic acid, sorbic acid, propionic acid, lactic acid, nisin, and lysozyme have been incorporated into edible films, such films retarded surface growth of bacteria, yeasts, and molds on a wide range of products, including meats and cheeses. Various antimicrobial edible films have been developed to minimize growth of spoilage and pathogenic microorganisms, including Listeria monocytogenes, which may contaminate the surface of cooked ready-to-eat foods after processing. Here, we review the various types of protein-based (wheat gluten, collagen, corn zein, soy, casein, and whey protein), polysaccharide-based (cellulose, chitosan, alginate, starch, pectin, and dextrin), and lipid-based (waxes, acylglycerols, and fatty acids) edible films and a wide range of antimicrobial agents that have been or could potentially be incorporated into such films during manufacture to enhance the safety and shelf life of ready-to-eat foods.     

Effect of solid state grinding on properties of PP/PET blends and their composites with carbon nanotubes

In this study, it was aimed to improve electrical conductivity and mechanical properties of conductive polymer composites, composed of polypropylene (PP), poly(ethylene terephthalate) (PET), and carbon nanotubes (CNT). Grinding, a type of solid state processing technique, was applied to PP/PET and PP/PET/CNT systems to reduce average domain size of blend phases and to improve interfacial adhesion between these phases. Surface energy measurements showed that carbon nanotubes might be selectively localized at PET phase of immiscible blend systems. Grinding technique exhibited improvement in electrical conductivity and mechanical properties of PP/PET/CNT systems at low PET compositions. Ground composites molded below the melting temperature of PET exhibited higher tensile strength and modulus values than those prepared above the melting temperature of PET. According to SEM micrographs, micron‐sized domain structures were obtained with ground composite systems in which PET was the minor phase. © 2010 Wiley Periodicals, Inc. J Appl Polym Sci, 2010     

The effects of heat treatment temperatures on photocatalytic activity of cobalt ferrite nanoparticles synthesised by microwave-assisted combustion method

In this study, the effects on the photocatalytic activities of particles after heat treatment has been applied to cobalt ferrite nanoparticles produced by microwave-assisted combustion method were observed. The heat treatment applied to the samples was produced with only the microwave effect, at temperatures ranging from 300 to 1000°C. Thermogravimetric analysis was performed on the precursor sample in air atmosphere. During this analysis, the gases released up to 1200°C were identified with a Fourier-transform infrared (FTIR) spectrometer integrated into a thermogravimetric analysis system. Then, the cobalt ferrite nanoparticles produced with heat treatments applied at various temperatures were used as a photocatalyst to remove the dyestuff content in synthetic wastewaters prepared by using Astrazon Red GTL textile dye by photocatalytic oxidation, and their photocatalytic activities were compared. In these experiments, the operational parameters for photocatalysis processes were applied as 400 rpm for stirring speed, 50 mg/L for initial contaminant concentration, 0.5 g/L for catalyst dosage, 25°C for temperature, and 4400 μW/cm² for light intensity. As a result of the experiments, it was observed that the crystal structure of the cobalt ferrite nanoparticles produced with the increase of the applied heat treatment temperature improved significantly. The obtained data show a strong relationship between the structural properties of materials and their photocatalytic activities. In addition, it was determined that the dyestuff in the solution was completely degraded in the experiments, and it was determined that all processes were compatible with the pseudo-first-order kinetic model.     

Scheduling for heterogeneous systems in accelerator-rich environments

The Journal of Supercomputing - The world is creating ever more data and the applications are required to deal with ever-increasing datasets. To process such datasets heterogeneous and manycore...     

Au/Pt Bimetallic Nanoparticle Decorated Microparticle Hybrid Catalyst System for Heterogeneous Hydrogenation of Styrene

Catalysis Letters - Poly(methacryloyloxy quinoline) microparticles were synthesized and used as reducing and stabilizing agents to prepare Au/Pt bimetallic nanoparticle (NP) decorated microparticle...     

Fenton and Fenton‐like oxidation of CI Basic Yellow 51: a comparative study

When ferric ions are substituted for ferrous ions in Fenton’s reagent, the reactions which occur are called Fenton‐like reactions. This study describes the relative efficiency of Fenton (with ferrous ions) and Fenton‐like (with ferric ions) reactions for the degradation of a basic dyestuff, CI Basic Yellow 51, in aqueous solution. Comparisons were made on the basis of the observed reductions in chemical oxygen demand and visible absorption of the dye solutions at optimum reaction conditions. It was found that the Fenton process with 2.63 mm ferrous ion and 39.96 mm hydrogen peroxide at the optimum pH (3.0) eliminated 92.2% of chemical oxygen demand and 98.9% of colour in 22 min, whereas 43.2% of chemical oxygen demand and 64.6% of colour was eliminated by the Fenton‐like process within the same time period, but at pH 4. The efficiency of the latter was significantly improved (to 96.6% removal of colour and 99.7% removal of chemical oxygen demand) by an increase in temperature of 35 °C (from 15 to 50 °C), while no improvements were observed in the efficiency of the Fenton process by temperature elevations.