Future increase in harmful algal blooms in the North Sea due to climate change.

In temperate seas such as the North Sea harmful (toxic) algal blooms will probably increase as a result of climate change. This conclusion was reached after investigating the projected effect of climate change for the year 2100 in Dutch coastal waters (4 degrees C temperature rise and increased water column stratification) on the growth rates of six harmful and two non-harmful phytoplankton species. Micro algae form the basis of the marine food chain. However, toxin-producing species may seriously disrupt the food web and lead to fish kills and human intoxication. Two species with estimated doubled growth rates in 2100, F. japonica and C. antiqua, entered Europe via ship's ballast water or shellfish imports. This stresses the need to legally regulate such invasion routes in order to prevent the import of novel species. Future toxic phytoplankton blooms may further devaluate ecosystem deliverables such as fish production or recreational use. This devaluation can be estimated by monetary value assessments that are needed in cost-benefit analyses for policy guidance. The lack of understanding of future climate, ecosystem functioning and its response to climate change calls for a scientific effort to improve our knowledge on present day coastal ecosystem functioning and its resilience.     

Influence of inhibitor addition on the corrosion protection performance of sol–gel coatings on AA2024

Sol–gel films are actively investigated during the last decade as possible candidates for environmentally friendly pre-treatments. However, the important drawback in this case is the lack of active corrosion protection and self-healing ability.     

Addition of pectolytic enzymes: an enological practice which improves the chromaticity and stability of red wines

Summary The effect of the addition of four commercial pectolytic preparations on the visual characteristics (colour and turbidity) of red wines has been evaluated. The effect of both clarifying and colour extracting enzymes and the effect of different doses used, were evaluated and compared. All the red wines treated enzymatically, independent of the type of enzyme and dose, present chromatic characteristics which can be considered better than those of the control wines. Also, those wines treated with enzymes had greater stability during 2 years storage in bottles, in particular the turbidity was better than untreated wines.     

An Adaptive Recipe Implementation in Case‐Based Formalism for Abnormal Condition Management

This paper deals with accurate recipe implementation for abnormal condition management in a batch process using a case‐based reasoning (CBR) approach. A set of new problems can be solved by reusing proven process solutions. The proposed system integrates quantitative and qualitative parameters for adaptation of cases. A novel methodology to generate accurate recipes and to adapt to the processes is introduced during normal and abnormal conditions. In particular, the differences between current conditions and the references (recipes) should be managed to prevent any hazardous conditions arising. The processes are evaluated using their similarity to the past cases. This intelligent approach distinguishes plausible cases, generates accurate recipes, and adapts to new situations. The aim is to use the offline historical process data and safety related information in order to propose changes and adjustments in the processes.