Surface copper enrichment by reduction of copper chromite catalyst employed for carbon monoxide oxidation

The effect of prereduction on CO oxidation activity of unsupported copper-chromite oxide catalysts was examined. Results were found to be in good agreement with two mechanisms for a surface copper enrichment due to CO prereduction which produced an activity increase in the copper-chromite catalyst.     

Phase decomposition upon alteration of radiation-damaged monazite-(ce) from moss, Østfold, norway

The internal textures of crystals of moderately radiation-damaged monazite-(Ce) from Moss, Norway, indicate heavy, secondary chemical alteration. In fact, the cm-sized specimens are no longer mono-mineral monazite but rather a composite consisting of monazite-(Ce) and apatite pervaded by several generations of fractures filled with sulphides and a phase rich in Th, Y, and Si. This composite is virtually a 'pseudomorph' after primary euhedral monazite crystals whose faces are still well preserved. The chemical alteration has resulted in major reworking and decomposition of the primary crystals, with potentially uncontrolled elemental changes, including extensive release of Th from the primary monazite and local redeposition of radionuclides in fracture fillings. This seems to question the general alteration-resistance of orthophosphate phases in a low-temperature, 'wet' environment, and hence their suitability as potential host ceramics for the long-term immobilisation of radioactive waste.     

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a review

This paper reviews current knowledge on the distribution and mobility of water in muscle (myowater) ante- and post mortem and factors affecting these in relation to fresh meat quality parameters; water-holding capacity (WHC), tenderness and juiciness. NMR transverse relaxometry (T(2)) using bench-top Low-Field Nuclear Magnetic Resonance (LF-NMR) has characterised myowater distribution and mobility as well as structural features in meat which directly affect WHC. The current literature demonstrates that WHC is correlated to the water located outside the myofibrillar network (extra-myofibrillar). This review identifies the critical stages which affect the translocation of water into the extra-myofibrillar space and thus the potential for decreased WHC during proteolysis (the conversion of muscle to meat). This review discusses how the intrinsic properties of the water held within the meat could contribute to juiciness and tenderness. Tenderness has been shown to correlate to T(2), however breed and species differences made it difficult to draw firm conclusions. Further understanding of the inherent water properties of fresh meat and the factors affecting water distribution and mobility using NMR technologies will increase the understanding of WHC and tenderisation of fresh meat.     

Influence of defined milk products on the flavour of white coffee beverages using static headspace gas chromatography–mass spectrometry/olfactometry and sensory analysis

The influence of milk processing and ingredients on the sensory properties of white coffee beverages has, as yet, not been thoroughly investigated, so in this study analysed milk products processed in a defined manner were added to a standardized, fresh coffee beverage; the resulting odour, taste and retronasal odour perception were measured by intensity tests, and selected volatiles were analysed by static headspace gas chromatography/mass spectrometry. After adding pasteurized consumers’ milk, the effects of a different fat content (3.5 and 1.5%) and fat dispersion were studied. The milk with the lower fat content and with smaller fat globules, resulting from double homogenization (each 250/50 bar), induced a more intense coffee-related retronasal odour perception, whereas the milk-related impression was nearly the same. The addition of casein increased the creamy and milky retronasal odour perception and reduced the coffee-related taste and retronasal odour. These correlations may result in a custom-made development of milky coffee beverages controlled in their nasal and retronasal odour and taste by the defined processing of the milk component. With instrumental analysis it was observable that the effect of the addition of twice-homogenized, twice-pasteurized low-fat milk and of the addition of whole milk was similar. In both cases more volatiles were released from the beverage than with the addition of low-fat milk that was homogenized once. This is an unexpected result, because the whole milk has a higher fat content than the low-fat milk and therefore a greater retention of the flavour compounds was expected. Is it possible that the flavour compounds are not dissolved in fat and that interactions happen only with fat globule membrane constituents?     

Quantification of Amadori products in cheese

To obtain basic information about the extent of the early Maillard reaction in commercially available cheese varieties of varying degrees of maturity, Amadori products (APs) formed between reducing sugars and the ε-amino group of lysine (ε-APs) or the α-amino of selected amino acids (α-APs) were analyzed. APs were determined as the corresponding N-(2-furoylmethyl) amino acids (FMAAs) after acid hydrolysis using RP–HPLC with UV-detection as well as mass spectroscopy. Identification of the FMAAs resulting from the α-APs of lysine, valine, leucine, and isoleucine was achieved for the first time for cheese samples. The content of furosine, which is a hallmark for ε-APs, ranged from to 3–75 mg/100 g protein corresponding to 24–591 μmol ε-AP/100 g protein. ε-AP levels declined during ripening in all investigated cheeses, depending on the cheese type and stage of maturation. The mean content of four α-APs ranged from 138 to 681 μmol/100 g protein. Lowest concentrations were found in long-term ripened cheese samples, indicating a putative degradation of α-APs and ε-APs during advanced stages of maturation. The ratio of α-APs to ε-APs might be a useful indicator of cheese ripening.     

Regeneration von mit Ammoniak beladenem Klinoptilolith durch ein nicht‐thermisches Plasmaverfahren

Adsorbents are widely‐used in the area of cleaning as well as enrichment of gas components. For the regeneration of clinoptilolite loaded with ammonia, a packed‐bed reactor was developed on the basis of a dielectric barrier discharge. It was proved that adsorbed NH₃ is released at relatively low temperature and low energy consumption. For the further optimization of the method the influence of the power and the pulse break ratio of sustaining voltage were tested. It was shown that with the chosen plasma method the absorber material was loaded repeatedly and subsequently regenerated.     

Adhesion, spreading and osteogenic differentiation of mesenchymal stem cells cultured on micropatterned amorphous diamond, titanium, tantalum and chromium coatings on silicon

It was hypothesized that human mesenchymal stromal cell (hMSC) can be guided by patterned and plain amorphous diamond (AD), titanium (Ti), tantalum (Ta) and chromium (Cr) coatings, produced on silicon wafer using physical vapour deposition and photolithography. At 7.5 h hMSCs density was 3.0–3.5× higher (P < 0.0003, except Ti) and cells were smaller (68 vs. 102 μm, P 0.000006–0.02) on patterns than on silicon background. HMSC-covered surface of the background silicon was lower on Ti than AD patterns (P = 0.015), but at 5 days this had reversed (P = 0.006). At 7.5 h focal vinculin adhesions and actin cytoskeleton were outgoing from pattern edges so cells assumed geometric square shapes. Patterns allowed induced osteogenesis, but less effectively than plain surfaces, except for AD, which could be used to avoid osseointegration. All these biomaterial patterns exert direct early, intermediate and late guidance on hMSCs and osteogenic differentiation, but indirect interactions exist with cells on silicon background.     

Surface modification of macroporous poly(glycidyl methacrylate-co-ethylene glycol dimethacrylate) resins for improved Candida antarctica lipase B immobilization

Crosslinked macroporous hydrophilic poly(glycidyl methacrylate-co-ethylene glycol dimethacrylate) [abbreviated poly(GMA-co-EGDMA)] with identical chemical structure (60% of glycidyl methacrylate) but with varied average pore sizes (from 30 to 560 nm), specific surface areas (from 13.2 to 106.0 m²/g), specific volumes (from 0.755 to 1.191 cm³/g) and particle sizes (<100 μm–630 μm) were synthesized via suspension polymerization. Modifications of poly(GMA-co-EGDMA) with various diamines (1,2-diaminoethane, 1,4-diaminobutane, 1,6-diaminohexane and 1,8-diaminooctane), 2-fluoroethylamine, glutaraldehyde and cyanuric chloride were carried out. The influence of the interaction between Candida antarctica lipase B (Cal-B) and various carriers during immobilization on the loading and hydrolytic activity (hydrolysis of para-nitrophenyl acetate) of the immobilized Cal-B were studied. Immobilization of Cal-B was performed at different temperatures and pH values. Cal-B immobilized at 30 °C and pH 6.8 was leading to increased activities. Purely physical adsorption between enzyme and copolymer was observed on carriers in which amine or fluorine groups were introduced into the carrier structure by modification with various diamines or 2-fluoroethylamine. As a consequence enzyme loading and activity decreases. In contrary, modification of the poly(GMA-co-EGDMA) with glutaraldehyde and cyanuric chloride results in a covalent connection between enzyme and carrier. The obtained results show a significant increase in Cal-B activity. The influence of the amount of glutaraldehyde and cyanuric chloride used for modification was screened. Increasing the amount of glutaraldehyde or cyanuric chloride used for modification resulted in an increase of the enzyme loading. Consequently, higher amount of glutaraldehyde used led to a higher fraction of the enzyme molecules that are covalently connected on to the carrier. As the amount of glutaraldehyde or cyanuric chloride used for modifications increases, activity of immobilized C. antarctica lipase B primarily increases, showing the highest value for 0.66% and 0.050% w/w, respectively, and subsequently decreases. We could show that Cal-B immobilized on epoxy-containing copolymer modified with glutaraldehyde and cyanuric chloride performs higher activity than free enzyme powder.