Assessing the utility of environmental factors and objectives in environmental impact assessment practice: Western Australian insights

Environmental factors and objectives are formally identified during the scoping stage of environmental impact assessment (EIA) to structure and focus individual assessments. Environmental factors are broad components of the environment, while objectives set the desired outcome for a specific factor. This research assesses the utility of environmental factors and objectives in EIA practice based upon a combination of literature review and interviews with 21 EIA practitioners from Western Australia. Further to providing focus and structure for EIA, practitioners also use environmental factors and objectives for decision-making throughout the process. The majority of practitioners also note that factors and objectives are value adding and useful to their EIA practice. Due to their inherent subjective natures, interviewees noted a lack of consistency regarding how to meet the objectives and challenges in determining the significance of impacts on a factor. Identified opportunities to enhance use of objectives and factors in EIA included provision of more guidance, especially criteria or standards to apply and improve knowledge sharing between EIA stakeholders.     

Kinetic study and modeling of the high temperature CO2 capture by Na2ZrO3 solid absorbent

Hydrogen production through sorption enhanced reforming (SER) use a solid CO₂ absorbent to increase hydrogen purity (98%) and to perform reforming and WGS reactions in one single step, thus producing high methane conversions and important energy savings. Na₂ZrO₃ is as an alternate synthetic CO₂ solid absorbent for SER applications. The present research is aimed to establish CO₂ sorption kinetics parameters; reaction order, rate constant, apparent, intrinsic and diffusional activation energies. Na₂ZrO₃ sorption kinetics was studied through TGA as a function of CO₂ concentration and temperature. A global reaction rate of first order in CO₂ and a strong dependence in temperature was found. The approximate solution to the shrinking core model was used to fit the data. Modeling results indicated the surface reaction as the main resistance to the reaction rate, controlling reaction kinetics with only a minor contribution of the product layer diffusion resistance toward the end of the reaction.     

Capillary electrophoresis time-of-flight mass spectrometry for comparative metabolomics of transgenic versus conventional maize

In this work, capillary electrophoresis time-of-flight mass spectrometry (CE-TOF-MS) is proposed to identify and quantify the main metabolites in three lines of genetically modified (GM) maize and their corresponding nontransgenic parental lines grown under identical conditions. The shotgun-like approach for metabolomics developed in this work includes optimization of metabolite extraction from GM and non-GM maize, separation by CE, online electrospray-TOF-MS analysis, and data evaluation. A large number of extraction procedures and background electrolytes are tested in order to obtain a highly reproducible and informative metabolomic profile. Thus, using this approach, significant differences were systematically observed between the detected amounts of some metabolites in conventional varieties (Aristis, Tietar, and PR33P66 maize) compared with their corresponding transgenic lines (Aristis Bt, Tietar Bt, and PR33P66 Bt maize). Results point to some of these metabolites as possible biomarkers of transgenic Bt maize, although a larger number of samples needs to be analyzed in order to validate this point. It is concluded that metabolomics procedures based on CE-TOF-MS can open new perspectives in the study of transgenic organisms in order to corroborate (or not) their substantial equivalence with their conventional counterparts.     

The Effect of Melt Extrusion Process Parameters on Rotary‐Evaporated Poly(propylene) Nanocomposites

Design of experiments is employed to investigate the interrelationships between processing and nanotube surface chemistry on the properties of PP nanocomposites. Statistically significant effects of nanomaterial type and concentration, extrusion temperature, screw speed, and recirculation time, and their interactions, on nanocomposite thermal properties and stability are isolated. The effects of these factors on the shear storage modulus, the low‐frequency slope of the shear storage modulus, decomposition temperature, and melt temperature are explored. Nanotube concentration has the most significant effect in enhancing the decomposition temperature of the nanocomposite, while long extrusion time and higher temperatures lead to deteriorated properties.

     

Antimicrobial food packaging film based on the release of LAE from EVOH

The aim of this work was to develop antimicrobial films for active packaging applications containing the natural antimicrobial compound LAE (lauramide arginine ethyl ester) in EVOH copolymers with different mol % ethylene contents (i.e. EVOH-29 and EVOH-44). EVOH-29 and EVOH-44 films were made by casting and incorporating 0.25%, 1%, 5%, and 10% LAE in the film forming solution (w/w with respect to polymer weight). Previously, the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of LAE against Listeria monocytogenes, Escherichia coli, and Salmonella enterica were determined by a microdilution assay. The antimicrobial activity of the resulting films was tested in vitro against these microorganisms in liquid culture media. The activity of the films was also evaluated over time. The results showed that films containing 5% and 10% LAE produced total growth inhibition and viable counts decreased with 0.25% and 1% LAE. Finally, the effectiveness of the films was tested by applying them to an infant formula milk inoculated with L. monocytogenes and S. enterica and stored for 6 days at 4°C. The application of films with LAE to infant formula milk inoculated with L. monocytogenes reduced at the end of storage period about 4 log in case of 10% LAE and with S. enterica reduced 3.74 log and 3.95 log with EVOH 29 5% and 10%, respectively, and EVOH-44 5% and 10% LAE reduced 1 log and 3.27 log, respectively, at the end of storage. The antimicrobial capacity of EVOH-29 films was greater than that of EVOH-44 films in all the cases tested. In general, the films were more effective in inhibiting the growth of L. monocytogenes than S. enterica, this inhibition being more acute at the end of the storage time.     

The Role of Aluminum in the Detonation and Post‐Detonation Expansion of Selected Cast HMX‐Based Explosives

In order to improve understanding of how aluminum contributes in non‐ideal explosive mixtures, cast‐cured formulations have been analyzed in a series of cylinder tests and plate‐pushing experiments. This study describes the contribution of 15 % aluminum (median size of 3.2 μm) vs. lithium fluoride (an inert substitute for aluminum; <5 μm) in cast‐cured HMX formulations in different temporal regimes. Small cylinder tests were performed to analyze the detonation and wall velocities (1–20 μs) for these formulations. Near‐field blast effects of 58 mm diameter spherical charges were measured at 152 mm and 254 mm using steel plate acceleration. Pressure measurements at 1.52 m gave information about free‐field pressure at several milliseconds. While the observed detonation velocities for all formulations were within uncertainty, significantly higher cylinder wall velocities, plate velocities, and pressures were observed for the aluminum formulations at ≥2 μs. Additionally, hydrocode calculations were performed to determine how non‐ideal behavior affected the plate test results. Collectively, this work gives a clearer picture of how aluminum contributes to detonation on timescales from 1 μs to about 2 ms, and how the post‐detonation energy release contributes to wall velocities and blast effects. The experiments indicate that significant aluminum reactions occur after the CJ plane, and continue to contribute to expansion at late times.     

A simulation study of the combined thermoelectric extracellular stimulation of the sciatic nerve of the Xenopus laevis: the localized transient heat block

The electrical behavior of the Xenopus laevis nerve fibers was studied when combined electrical (cuff electrodes) and optical (infrared laser, low power sub-5?mW) stimulations are applied. Assuming that the main effect of the laser irradiation on the nerve tissue is the localized temperature increase, this paper analyzes and gives new insights into the function of the combined thermoelectric stimulation on both excitation and blocking of the nerve action potentials (AP). The calculations involve a finite-element model (COMSOL) to represent the electrical properties of the nerve and cuff. Electric-field distribution along the nerve was computed for the given stimulation current profile and imported into a NEURON model, which was built to simulate the electrical behavior of myelinated nerve fiber under extracellular stimulation. The main result of this study of combined thermoelectric stimulation showed that local temperature increase, for the given electric field, can create a transient block of both the generation and propagation of the APs. Some preliminary experimental data in support of this conclusion are also shown.     

The Influence of Different Processing Stages on Particle Size,Microstructure, and Appearance of Dark Chocolate

The effect of different process stages on microstructural and visual properties of dark chocolate was studied. Samples were obtained at each phase of the manufacture process: mixing, prerefining, refining, conching, and tempering. A laser light diffraction technique and environmental scanning electron microscopy (ESEM) were used to study the particle size distribution (PSD) and to analyze modifications in the network structure. Moreover, colorimetric analyses (L*, h°, and C*) were performed on all samples. Each stage influenced in stronger way the microstructural characteristic of products and above all the PSD. Sauter diameter (D [3.2]) decreased from 5.44 μm of mixed chocolate sample to 3.83 μm, of the refined one. ESEM analysis also revealed wide variations in the network structure of samples during the process, with an increase of the aggregation and contact point between particles from mixing to refining stage. Samples obtained from the conching and tempering were characterized by small PS, and a less dense aggregate structure. From color results, samples with the finest particles, having larger specific surface area and the smallest diameter, appeared lighter and more saturated than those with coarse particles.     

Activated Alpha-2 Macroglobulin Improves Insulin Response via LRP1 in Lipid-Loaded HL-1 Cardiomyocytes

Activated alpha-2 Macroglobulin (α₂M*) is specifically recognized by the cluster I/II of LRP1 (Low-density lipoprotein Receptor-related Protein-1). LRP1 is a scaffold protein for insulin receptor involved in the insulin-induced glucose transporter type 4 (GLUT4) translocation to plasma membrane and glucose uptake in different types of cells. Moreover, the cluster II of LRP1 plays a critical role in the internalization of atherogenic lipoproteins, such as aggregated Low-density Lipoproteins (aggLDL), promoting intracellular cholesteryl ester (CE) accumulation mainly in arterial intima and myocardium. The aggLDL uptake by LRP1 impairs GLUT4 traffic and the insulin response in cardiomyocytes. However, the link between CE accumulation, insulin action, and cardiac dysfunction are largely unknown. Here, we found that α₂M* increased GLUT4 expression on cell surface by Rab4, Rab8A, and Rab10-mediated recycling through PI₃K/Akt and MAPK/ERK signaling activation. Moreover, α₂M* enhanced the insulin response increasing insulin-induced glucose uptake rate in the myocardium under normal conditions. On the other hand, α₂M* blocked the intracellular CE accumulation, improved the insulin response and reduced cardiac damage in HL-1 cardiomyocytes exposed to aggLDL. In conclusion, α₂M* by its agonist action on LRP1, counteracts the deleterious effects of aggLDL in cardiomyocytes, which may have therapeutic implications in cardiovascular diseases associated with hypercholesterolemia.     

Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour

Abstract: The production of grape seed flour (GSF) from a waste product generated during winemaking, is of interest in product development applications due to its potential health benefits. However, before GSF can used in baking as a source of additional antioxidants, research on its heat stability is required. The overall objective of this study was to assess changes in phenolic content and antioxidant activity of GSF during heating. Merlot GSF was heated at 5 temperatures (120 to 240 °C) for 0 to 90 min. At each time/temperature combination, total phenolic content (TPC), total flavanoid content (TFC), Trolox equivalent antioxidant capacity (TEAC), 2,2 diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging, and ferric ion reducing antioxidant power (FRAP) of the extracts were determined. Specific polyphenolic compounds, including catechin, gallocatechin, epicatechin, and gallic acid were also measured. Results showed that when Merlot GSF was heated to ≥180 °C, significant decreases in the TPC and antioxidant activity, measured using FRAP, DPPH, and TEAC, were observed. Longer heating times also caused a reduction in antioxidant capability. Catechin and epicatechin content decreased with increasing heating temperature while gallocatechin and gallic acid content increased. Both catechin and epicatechin content had strong positive correlations (r > 0.91) with TPC and TFC, as well with FRAP and TEAC, suggesting that the GSF antioxidant activity is related to the presence of these particular compounds. Overall, while a decrease in antioxidant content was observed during heating, this occurred at higher baking temperatures. Thus GSF may be suitable for use as an ingredient in baked goods to bolster antioxidant content. Practical Application: In order for Merlot grape seed flour (GSF) to be used in baking as a source of additional antioxidant compounds, the impact of heating on the polyphenolic compounds in the GSF needed to be examined. Thermal treatment of Merlot GSF caused significant decreases in the TPC, antioxidant power, and specific polyphenolic compounds when heated ≥180 °C. Thus while antioxidant content decreased with higher heating temperatures, this occurred at higher baking temperatures. Thus, GSF may be suitable for use as an ingredient in baked goods to bolster antioxidant content.