Biogeochemical processes in ethanol stimulated uranium-contaminated subsurface sediments

A laboratory incubation experiment was conducted with uranium-contaminated subsurface sediment to assess the geochemical and microbial community response to ethanol amendment. A classical sequence of terminal electron-accepting processes (TEAPs) was observed in ethanol-amended slurries, with NO3- reduction, Fe(III) reduction, SO4(2-) reduction, and CH4 production proceeding in sequence until all of the added 13C-ethanol (9 mM) was consumed. Approximately 60% of the U(VI) content of the sediment was reduced during the period of Fe(III) reduction. No additional U(VI) reduction took place during the sulfate-reducing and methanogenic phases of the experiment Only gradual reduction of NO3-, and no reduction of U(VI), took place in ethanol-free slurries. Stimulation of additional Fe(III) or SO4(2-) reduction in the ethanol-amended slurries failed to promote further U(VI) reduction. Reverse transcribed 16S rRNA clone libraries revealed major increases in the abundance of organisms related to Dechloromonas, Geobacter, and Herbaspirillum in the ethanol-amended slurries. Phospholipid fatty acids (PLFAs) indicative of Geobacter showed a distinct increase in the amended slurries, and analysis of PLFA 13C/12C ratios confirmed the incorporation of ethanol into these PLFAs. A increase in the abundance of 13C-labeled PLFAs indicative of Desulfobacter, Desulfotomaculum, and Desulfovibrio took place during the brief period of sulfate reduction that followed the Fe(III) reduction phase. Our results show that major redox processes in ethanol-amended sediments can be reliably interpreted in terms of standard conceptual models of TEAPs in sediments. However, the redox speciation of uranium is complex and cannot be explained based on simplified thermodynamic considerations.     

Overview on mitigation of acrylamide in starchy fried and baked foods

Acrylamide in fried and baked foods has the potential to cause toxic effects in animals and humans. A major challenge lies in developing an effective strategy for acrylamide mitigation in foods without altering its basic properties. Food scientists around the world have developed various methods to mitigate the presence of acrylamide in fried food products. Mitigation techniques using additives such as salts, amino acids, cations and organic acids along with blanching of foods have reduced the concentration of acrylamide. The use of secondary metabolites such as polyphenols also reduces acrylamide concentration in fried food products. Other mitigation techniques such as asparaginase pre‐treatment and low‐temperature air frying with chitosan have been effective in mitigating the concentration of acrylamide. The combined pre‐treatment process along with the use of additives is the latest trend in acrylamide mitigation. © 2018 Society of Chemical Industry     

Efficacy of an advanced sewage treatment plant in southeast Queensland, Australia, to remove estrogenic chemicals

The estrogenicity profile of domestic sewage during treatment at a medium-sized (3800 EP) advanced biological nutrient removal plant in Queensland, Australia, was characterized using a sheep estrogen receptor binding assay (ERBA) and the MCF-7 breast cancer cell proliferation assay (E-Screen). The raw influent was highly estrogenic (20-54 ng/L EEq), and primary treatment resulted in a slight increase in estrogenicity that was detected in one of the assays (6-80 ng/L). Concurrent chemical analysis suggested that most of the estrogenicity in the influent was due to natural hormones (>48%). Secondary activated sludge treatment followed by nitrification/denitrification effectively removed > 95% of the estrogenic activity (to <0.75-2.6 ng/L), and estrogenicity of the final tertiary-treated effluent was below the detection limit of both assays (<0.75 ng/L).     

Fate of Zinc Oxide Nanoparticles during Anaerobic Digestion of Wastewater and Post-Treatment Processing of Sewage Sludge

The rapid development and commercialization of nanomaterials will inevitably result in the release of nanoparticles (NPs) to the environment. As NPs often exhibit physical and chemical properties significantly different from those of their molecular or macrosize analogs, concern has been growing regarding their fate and toxicity in environmental compartments. The wastewater-sewage sludge pathway has been identified as a key release pathway leading to environmental exposure to NPs. In this study, we investigated the chemical transformation of two ZnO-NPs and one hydrophobic ZnO-NP commercial formulation (used in personal care products), during anaerobic digestion of wastewater. Changes in Zn speciation as a result of postprocessing of the sewage sludge, mimicking composting/stockpiling, were also assessed. The results indicated that "native" Zn and Zn added either as a soluble salt or as NPs was rapidly converted to sulfides in all treatments. The hydrophobicity of the commercial formulation retarded the conversion of ZnO-NP. However, at the end of the anaerobic digestion process and after postprocessing of the sewage sludge (which caused a significant change in Zn speciation), the speciation of Zn was similar across all treatments. This indicates that, at least for the material tested, the risk assessment of ZnO-NP through this exposure pathway can rely on the significant knowledge already available in regard to other "conventional" forms of Zn present in sewage sludge.     

Morphological, structural, and functional properties of maranta (Maranta arundinacea L) starch

Starch isolated from maranta (Maranta arundinacea) tuber and studied for its various physicochemical characteristics. The amylose content of the starch was 24.8%. SEM showed that the granules were small indented and spherical. Maranta starch granule size has a range of 2.92–6.42 μm, (mean of 4.84 μm), length/degree of 1.20, and roundness of 0.73. Maranta starch has a gelatinization temperature of 74.8°C, peak viscosity of 498 BU, and cold paste viscosity of 669 BU. It also possessed higher freeze-thaw stability. Dynamic rheological properties of maranta starch, measured using parallel plate geometry showed increased storage modulus (G’) values, while loss modulus (G″) values were decreased with increasing frequency values (0–100 Hz). The low gelatinization temperature and high freeze thaw stability of starch indicates its potential for application as a thickener in food industries.     

Provitamin‐A and xanthophyll carotenoids in vegetables and food grains of nutritional and medicinal importance

This study reports carotenoid composition of vegetables (n = 56), cereals (n = 12), pulses and legumes (n = 12), analysed by HPLC. It was hypothesised that food grains, like vegetables may be good sources of carotenoids. Amongst vegetables, higher level (mg/100 g dry weight) of lutein (210–419) was detected in green/red/capsicum and yellow zucchini, whilst zeaxanthin was dominant in kenaf (4.59). β‐Carotene (mg/100 g dry weight) was higher in green capsicum and kenaf (48,159) whilst carrot, ivy gourd and green capsicum contain α‐carotene (22–110). Amongst food grains, chickpea, split red gram and flaxseed contain higher levels (μg/100 g dry weight) of lutein (185–200) whilst zeaxanthin level was highest in puffed chickpea (1.8). Red unpolished parboiled rice was richest (μg/100 g dry weight) in β‐carotene (67.6) whilst whole black gram contained higher levels of α‐carotene (52.7). Thus, results indicate that chickpea and red unpolished parboiled rice are good sources of carotenoids. These carotenoid‐rich vegetables and grains may be exploited to meet the lutein and β‐carotene requirement.     

Effect of different roasting methods on the proximate by composition,flow properties,amino acid compositions,colour, texture,and sensory profile of the chickpeas

Roasting is a common process for chickpeas to improve their texture, palatability, appearance, shelf-life, physical, and functional properties. This study aimed to determine the effect of different roasting methods (conventional, microwave, and microwave + conventional) on the proximate and amino acid compositions, powder properties, texture, and sensorial properties of the chickpeas. For this purpose three different roasting times (3, 5, and 7 min), microwave powers (100, 300, and 600 W), and microwave roasting + conventional roasting treatment (100 W + 250 °C, 300 W + 250 °C, and 600 W + 250 °C) were applied to raw chickpea samples. The moisture content and water activity values of roasted chickpeas were found to be lower than 7% (w.b.) and 0.50, respectively. The lower ash and protein contents, hygroscopicity value, wettability time and higher fat content and L* value were observed for control compared to roasted samples. The flowability behaviour of the samples was found at a fair level. Roasting methods significantly affected the amount of amino acids in chickpeas but do not reduce the nutritional quality of their proteins. The hardness value of chickpea samples from the suture and cheek angle was decreased parallel to the increase in the roasting temperature and time. The highest sensory scores in terms of general appeal were obtained from the combined group (300 W–250 °C) for 3 min.     

西九文化区

正OMA发展西九文化区,必须面对一项挑战:将一个盛载政府极大抱负,以及持分者多元利益的超大型多用途项目,转化成一个既有趣又严肃、既有规划又允许即兴、既中国化又国际化的文化区。这个文化区规模庞大,但不失亲密融洽的感觉;富地标性,但十分谦和;容易理解,却能带来惊喜。为避免造成过分冲击,OMA采纳了一种每个香港市民都熟悉的建筑类型作为方案的发展