Assessment of olive cake as soil amendment for the controlled release of triazine herbicides

Organic matter-rich agricultural by-products are being produced in huge quantities and can be applied to soil as a disposal strategy. The application of two different rates (2 and 8% w/w) of olive cake to a Mediterranean calcareous soil resulted in an increased sorption of four triazine herbicides, which was higher for the more hydrophobic compounds (terbuthylazine and prometryn) and lower for the more polar ones (simazine and cyanazine). However, when the sorption coefficients were normalised to the total soil organic carbon (K(oc)), the results did not significantly differ between simazine and cyanazine which is an indication that the olive cake did not exert different sorption capacity for both compounds. On the contrary, K(oc) values for terbuthylazine and prometryn increased in the amended soils. Our results from experiments using mixtures of several pesticides suggest that competition for sorption sites resulted in a decrease of herbicide sorption. Desorption was hysteretical both for the amended and unamended soils, but the addition of olive cake at the highest dose diminished desorption of most of the herbicides. In conclusion, the addition of olive cake behaves as a promising method for reducing the risk of groundwater pollution by pesticides.     

Sensory acceptability of raw and extruded bovine rumen protein in processed meat products

The use of bovine rumen protein (raw and extruded) as a replacement for extruded soy protein concentrate in three meat products (pork sausage, chicken hamburger, and kibbe) was investigated. Similarity between rumen and soy protein meat products was assessed using triangle tests and sensory acceptability evaluated by consumer panelists using a nine-point hedonic scale. The addition of raw rumen protein was detected in all meat product types tested, while extruded rumen protein was only detected in kibbe. The addition of raw rumen protein decreased the acceptability of pork sausage aroma and flavor, but improved kibbe appearance, texture and overall acceptability. The addition of extruded rumen protein reduced the acceptability of chicken hamburger texture, but improved pork sausage flavor. Replacement of soy protein by bovine rumen protein is feasible based upon sensory results, but depended upon its form and the type of meat product to which it was added.     

Relationship among fecal coliforms and <Emphasis Type="Italic"> Escherichia coli </Emphasis>in various foods

For much of the twentieth century, coliform bacteria and especially Escherichia coli have been used as indicators of possible post-processing contamination and the presence of E. coli as an indicator of fecal contamination in foods. In this study, 500 foods in 10 different groups, mainly dairy products, delicatessen products, salads, spices, cream cakes and fresh fruit and vegetable samples, were analyzed for the natural contamination of fecal coliforms and E. coli by the standard most probable number (MPN) method. The difference between weighted means of fecal coliforms and E. coli counts were only 0.246 log₁₀ MPN/g-ml (MPN/gram for solid samples, and MPN/milliliter for liquids). Enumeration results were also evaluated by Pearson's correlation coefficient ( r), Cronbach's alpha (f) and determination coefficient ( r ²) analysis. According to results, although 33 samples contained only non- E. coli fecal coliforms, the results of reliability analyses indicated that fecal coliform counts and E. coli counts may be used interchangeably ( P <0.0001). It can be said that fecal coliform or, preferably E. coli analysis is sufficient for rapid routine determination of fecal contamination, at least for those food groups analyzed in this research.     

Synthesis and characterization of polyphenols derived from 4-fluorobenzaldeyde: The effect of electron-donating group on some physical properties

In this study, we proposed to investigate how the effect of electron-donating methyl ( CH₃) group at p-position of amin ( NH₂) group in aminophenol (AP) compound affected thermal stability, optical, electrochemical properties, and conductivity measurement. For this reason, we choice 2-AP and 2-amino-4-methylphenol compounds and synthesized phenolic monomers by condensation reactions 4-fluorobenzaldehyde with aromatic amino phenols. Then, these monomers were converted to their polyphenol derivatives by oxidative polycondensation reactions in an aqueous alkaline medium. Structural characterizations were carried out by FTIR, NMR, and size exclusion chromatography. Cyclic voltammetry was used to determine the electrochemical oxidation-reduction characteristics. Optical properties were investigated by UV–vis and fluorescence analyses. Solid state electrical conductivities were measured on polymer films by four-point probe technique using an electrometer. Thermal data of monomer/polymer and polymers were obtained by TG-DTA and DSC techniques, respectively. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2012     

Investigation of microhardness and thermo-electrical properties in the Sn–Cu hypereutectic alloy

Sn–3 wt% Cu hypereutectic alloy was directionally solidified upward with different growth rates (2.24–133.33 μm/s) at a constant temperature gradient (4.24 K/mm) and with different temperature gradients (4.24–8.09 K/mm) at a constant growth rate (7.64 μm/s) in the Bridgman-type growth apparatus. The measurements of microhardness of directionally solidified samples were obtained by using a microhardness test device. The dependence of microhardness HV on the growth rate (V) and temperature gradient (G) were analyzed. According to these results, it has been found that with the increasing the values of V and G the value of HV increases. Variations of electrical resistivity (ρ) and electrical conductivity (σ) for casting samples with the temperature in the range of 300–500 K were also measured by using a standard dc four-point probe technique. The variation of Lorenz coefficient with the temperature for Sn–3 wt% Cu hypereutectic alloy was determined by using the measured values of electrical and thermal conductivities. The enthalpy of fusion for same alloy was determined by means of differential scanning calorimeter from heating trace during the transformation from eutectic liquid to eutectic solid.     

Flow-Boundary Effects on Critical Submergence of Intake Pipe

In this study, the effects of intake-pipe blockage and location of impervious boundaries on critical submergence of an intake pipe are presented. Experiments were conducted on a horizontal intake pipe sited in a dead-end canal flow. Theoretical results and available experimental data are compared. It is shown that, as the distance between the intake-pipe entrance and the dead end gets smaller than the critical submergence depth, the deviation between theoretical and experimental results increases. A potential flow solution still gives acceptable results when this distance is smaller than the critical submergence, but it overpredicts by about 80% when the distance between the intake-pipe entrance becomes much smaller than the critical submergence depth.     

Cleaning method of InSb [111] B of n-InSb [111] A/B for the growth of epitaxial layers by liquid phase epitaxy

The crystal structure of InSb[111]A/B surfaces shows that this structure is polarized.This means that the surfaces of InSb[111]A and InSb[111]B contain two different crystallized directions and they have different physical and chemical properties.Experiments were carried out on the InSb[111]A/B surfaces,showing that tartaric acid etchant could create a very smooth surface on the InSb[111]B without any traces of oxides and etch pit but simultaneously create etch pit on InSb[111]A surfaces.After lapping and polishing,some particles remained on the InSb[111]B surface,they could not be removed easily by standard cleaning process and if these particles remain on the surface of the substrate,the growth layer was not uniform and some island-like regions were observed.The purpose of this work is to remove these particles on the InSb[111]B surface.Some morphology images of both surfaces,InSb[111]A/B,will be presented.     

KINETICS FOR FAST PYROLYSIS OF HAZEL NUT SHELL

Abstract

In this article, the potential utilization of hazel nut shell as a combustible residue was studied. To obtain liquid and gaseous products, the hazel nut shell was subjected to pyrolysis and it was converted to 49.3 % (w) gaseous and 20.0 % (w) liquid products at 475 °C for 7.5 minutes in a simple pyrolysis device The kinetic model used in the present study was based on fractional weight loss for each pyrolysis step. The simple fast pyrolysis was compared with TGA technique.