UF resin efficiency of MDF as affected by resin content loss, coverage level and pre-cure

A full-factorial experimental design was used to investigate the effects of three factors on UF resin efficiency. Within the limits of this study, the three factors, namely, resin content loss, resin coverage level and resin pre-cure time for mechanical blended MDF fibres were found to have significant effects on resin efficiency as evaluated by the internal bond strength (IB) of the panels. The most significant factor was resin content loss followed by resin coverage level and resin pre-cure. The resin coverage level had a positive effect on resin efficiency, while the resin content loss, resin pre-cure time at 40 °C conditions, the interactions of resin coverage level and resin content loss as well as resin coverage level with pre-cure had negative effects on resin efficiency. For a given resin content, the resin efficiency could be increased by 35% by increasing the level of resin coverage. The resin efficiency obviously decreased with resin content loss and pre-cure time.

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Beeinflussung der UF-Harzwirksamkeit bei MDF durch Harzverlust, Harzverteilungsgrad und Harzvorhärtung

Zusammenfassung In einem vollständig faktoriell angelegten Versuch wurde die Wirkung der drei Faktoren Harzverlust, Harzverteilungsgrad und Harzvorhärtung auf die UF-Harzwirksamkeit untersucht. Im Rahmen dieser Studie zeigte sich anhand der Bewertung der Querzugfestigkeit (IB) der Platten, dass sich diese drei Faktoren erheblich auf die Harzwirksamkeit bei mechanisch durchmischten MDF-Fasern auswirken. Der bedeutendste Faktor war Harzverlust gefolgt von Harzverteilungsgrad und Harzvorhärtung. Der Harzverteilungsgrad wirkte sich auf die Harzwirksamkeit positiv aus. Dagegen wirkten sich Harzverlust, Harzvorhärtungszeit bei einer Temperatur von 40 °C, sowie die gemischten Glieder aus Harzverteilungsgrad und Harzverlust sowie aus Harzverteilungsgrad und Vorhärtung negativ auf die Harzwirksamkeit aus. Durch eine verbesserte Harzverteilung konnte die Harzwirksamkeit bei gegebenem Harzgehalt um 35% erhöht werden. Die Harzwirksamkeit nimmt offensichtlich mit zunehmendem Harzverlust und Vorhärtungszeit ab.

     

In vitro interactions between DMSA-coated maghemite nanoparticles and human fibroblasts: A physicochemical and cyto-genotoxical study

Although the current production of oxide nanoparticles may be modest, the wide range of proposed applications and forecasted growth in production has raised questions about the potential impact of these nanoparticles on the environment and human health. Iron oxide nanoparticles have been proposed for an increasing number of biomedical applications although in vitro toxicity depending on the particles coating has been evidenced. The aim of this study was to examine the potential in vitro cyto- and genotoxicity on human dermal fibroblasts of DMSA-coated maghemite nanoparticles (NmDMSA) as a function of well-defined physicochemical states. Well-stabilized NmDMSA produced weak cytotoxic and no genotoxic effects. This is attributed in part to the DMSA coating, which serves as a barrier for a direct contact between nano-oxide and fibroblasts, inhibiting a potential toxic effect.     

Cassava retting: Optimisation of a traditional fermentation by an experimental research methodology

Retting, a spontaneous and traditional fermentation of cassava roots in Central Africa, was optimised in terms of time and the quality of the end-product. Optimal conditions were achieved by using an experimental research methodology. Temperature is the most influential factor, with an optimum of 34°C for quicker retting. The roots should be peeled and soaked in water immediately after harvesting to increase the quality of cassava foods. Inoculation of water with juice from a prior retting helps in cassava detoxification but has no influence on the time or the quality of foo-foo. Foo-foo samples had the most favourable organoleptic quality when an incubation temperature of between 28 and 37°C was used. Using optimal conditions, retting time was reduced 3-fold, and foo-foo of high and constant quality could be processed.     

Development of a portable spectrofluorimeter for measuring the microbial spoilage of minced beef

The evaluation of meat spoilage is based on sensory and microbiological analyses. The disadvantages of sensory analyses are its reliance on highly trained panelists, a procedure which makes it costly and unattractive for routine analyses. Moreover, the classical microbiological analyses are lengthy, costly and destructive. In this study a portable fluorescence spectrometer was tested to quantify minced beef spoilage. This study was investigated on samples stored aerobically and under vacuum at 5 and 15 °C. Total viable counts (TVC), Pseudomonas, lactic acid bacteria, and yeast/molds counts were investigated with classical culture methods. Fluorescence spectra were recorded on the same samples using different excitation LEDs (280, 320, and 380 nm). PLS-R with leave-one-out cross validation was used to perform calibration and validation models. The PLS-R models presented good R2(CV) (0.50-0.99) and ratio of standard deviation (RPD(CV): 1.40-8.95) values after cross-validation. It could be concluded that portable spectrofluorimeters are promising devices to evaluate spoilage in minced beef.     

Polymeric proanthocyanidins in skins and seeds of 37 Vitis vinifera L. cultivars: a methodological comparative study

Abstract: The polymeric proanthocyanidins (PAs) composition of skins and seeds from different Vitis vinifera L. cv. was evaluated, sampling 37 cultivar, preserved in the grapevine collection of Grinzane Cavour (Piedmont, Italy). PAs were quantified using both spectrophotometric (n‐butanol and vanillin assay) and chromatographic (high‐performance liquid chromatography [HPLC]) methods, and the evaluation of their antioxidant activity was performed using the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) scavenging assay. Results of PAs quantification with the different methods were significantly correlated. A strong correlation pointed out between anthocyans and PAs content (particularly regarding HPLC method; r = 0.9359, P = 0), and the antioxidant activity was not dependent on the polymeric PAs content, but negatively correlated with the degree of polymerization (r =–0.6102, P = 1 × 10^?4). The hierarchical clustering on principal components analysis allowed grouping the samples in 3 different clusters, observing a direct association between the cluster classification and the anthocyans/PAs content.     

Tailor made OSB for special application

The purpose of this study was to develop speciality oriented strand board (OSB) with high stiffness for use in products such as engineered wood flooring (EWF). Three-layer oriented strand boards were manufactured from two feedstocks of strands: a mixture of 90% aspen (Populus tremuloides) and 10% of paper birch (Betula papyrifera), and 100% of small diameter ponderosa pine logs (Pinus ponderosa). The OSB panels were manufactured under a factorial design of three resin contents, two density profiles, and three weight ratios for the face and core layers. Tests to determine density, bending modulus of elasticity (MOE), internal bond (IB) and thickness swelling (TS) were performed according to ASTM standard D 1037-06a. The results showed that the higher values of bending MOE for panels made from aspen/birch mixture and ponderosa pine, 8190 and 9050?MPa, respectively, were obtained for the same combination of factors. Such high bending MOE values are very close to Baltic birch (Betula pendula) plywood, a product known for its high stiffness. The effect of resin content on IB is more pronounced for panels made from ponderosa pine than panels made from the aspen/birch mixture. Thickness swelling of panels made from ponderosa pine strands is higher than thickness swelling of panels made from a mixture of aspen and birch strands. The results indicate the potential to tailor an OSB for a specific application such as EWF.     

In vitro inhibitory effect of tetrahydrocurcuminoids on Fusarium proliferatum growth and fumonisin B₁ biosynthesis

Many plant pathogens produce toxic metabolites when growing on food and feed. Some antioxidative components seem to prevent fungal growth and mycotoxin formation. Recently, we synthesized a new class of powerful antioxidative compounds, i.e. tetrahydrocurcuminoids, and its structure/antioxidant activity relationships have been established. The South West of France produces large amounts of corn, which can be infected by Fusarium species, particularly F. proliferatum. In this context, the efficiency of tetrahydrocurcuminoids, which can be obtained from natural curcuminoids, was investigated to control in vitro the growth of F. proliferatum and the production of its associated mycotoxin, fumonisin B?. The relation between structure and antifungal activity was studied. Tetrahydrocurcumin (THC1), with two guaiacyl phenolic subunits, showed the highest inhibitory activity (measured as radial growth on agar medium) against the F. proliferatum development (67% inhibition at a concentration of 13.6 μmol ml?1). The efficiencies of THC2 (36% at a concentration of 11.5 μmol ml?1), which contains syringyl phenolic units, and THC3 (30% at a concentration of 13.6 μmol ml?1), which does not have any substituent on the aromatic rings, were relatively close. These results indicate that the simultaneous presence of guaiacyl phenols and the enolic function of the β-diketone moiety play an important role in the inhibition mechanisms. The importance of this combination was confirmed using n-propylguaiacol and acetylacetone as molecular models. Under the same conditions, ferulic acid and eugenol, other natural phenolic antioxidants, were less efficient in inhibiting fungal growth. THC1 also reduced fumonisin B? production in liquid medium by approximately 35, 50 and 75% at concentrations of 0.8, 1.3, and 1.9 μmol ml?1, respectively. These very low inhibitory concentrations show that tetrahydrocurcuminoids could be one of the most promising biobased molecules for the control of mycotoxinogen fungal strains.     

Forecast of mycotoxins levels in soft wheat, durum wheat and maize before harvesting with Qualim��tre?

Some mycotoxins are produced by several Fusarium species during cultivation and are found in wheat and maize grain. Since 2000, Syngenta has organised a large field survey. Agronomic and climatic data and grain samples have been collected for mycotoxin analysis in France and Belgium. The importance of the agroclimatic factors and their interactions on the mycotoxin levels in grain has been estimated. The climate around flowering stage is the major factor for deoxynivalenol (DON) in wheat. The main agronomic criteria are residue management and the variety sensitivity to this mycotoxin. For DON, zearalenone and fumonisins in maize, the climate from flowering stage until harvest is the major factor. Then, according to each mycotoxin, the main agronomic criteria are the harvest condition (date and grain moisture), the corn borer infestation and the variety sensitivity to these mycotoxins. Over the years, the database has been used to define models to predict the mycotoxin risk before harvesting. Grain purchasers enter the required agronomic data via the Syngenta Internet site and define their grain purchasing areas. They also define the flowering period for wheat and corn borer infestation for maize. After calculation which integrates climatic data, the purchasers receive reports with forecasts of mycotoxin levels. Prediction is based on different agro-climatic statistical models specifically configured according to the different regions of production in France and Belgium. This approach is called Qualimètre^? and was the first service in France and Belgium to forecast the grain mycotoxin level for wheat in 2004 and maize in 2006.     

Rate of evolution of the specific surface area of surface snow layers

The snowpack can impact atmospheric chemistry by exchanging adsorbed or dissolved gases with the atmosphere. Modeling this impact requires the knowledge of the specific surface area (SSA) of snow and its variations with time. We have therefore measured the evolution of the SSA of eight recent surface snow layers in the Arctic and the French Alps, using CH4 adsorption at liquid nitrogen temperature (77 K). The SSA of fresh snow layers was found to decrease with time, from initial values in the range 613-1540 cm2/g to values as low as 257 cm2/g after 6 days. This is explained by snow metamorphism, which causes modifications in crystal shapes, here essentially crystal rounding and the disappearance of microstructures. A parametrization of the rate of SSA decrease is proposed. We fit the SSA decrease to an exponential law and find that the time constant alpha(exp) (day(-1)) depends on temperature according to alpha(exp) = 76.6 exp (-1708/7), with Tin kelvin. Our parametrization predicts that the SSA of a snow layer evolving at -40 degrees C will decrease by a factor of 2 after 14 days, while a similar decrease at -1 degrees C will only require 5 days. Wind was found to increase the rate of SSA decrease, but insufficient data did not allow a parametrization of this effect.     

Microrheology: new methods to approach the functional properties of food

Three configurations have been developed to improve the understanding of structural element interactions in food material during deformation. The three configurations combine an inverted confocal scanning laser microscope (CSLM) and a cell that can apply to the sample a specific deformation: continuous shear, linear oscillatory shear and biaxial extension (compression).In the continuous shear and oscillatory shear configurations (OSCs), a zero-velocity plane is created in the sample by moving two plates in opposite direction, maintaining stable observation conditions of the structural behaviour under deformation. The OSC allows simultaneous application of CSLM and diffusing wave spectroscopy, a multiple light scattering technique. The third configuration (compression configuration) allows observation at a stagnation point during rheometric measurements. The configurations accept semi-liquid products (dressing, sauces, dairy products, etc.) for investigations in area such as aggregation, gelation, interactions at interface, coalescence, break-up.