Effect of Silicon and Graphite Degeneration on High-Temperature Oxidation of Ductile Cast Irons in Open Air

Oxidation of Metals - The use of high silicon ductile irons is increasing as they offer some advantages with respect to conventional pearlitic–ferritic grades such as high elongation at...     

Experimental Design Applied for Cost and Efficiency of Antioxidants in Biodiesel

Oxidation stability is a parameter of great importance for biodiesel quality control to both producers and subsequent consumers. To maintain the quality of biodiesel, currently the most effective and economical method is the addition of antioxidants that prevent or retard the biofuel oxidation reaction. In this study, efficiency and cost of synthetic antioxidants added to B100 biodiesel from soybean oil and pork fat were evaluated, using butylhydroxyanisole (BHA), butylhydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ), in pure form or in mixtures, according to a simplex-centroid mixture experimental design. Results demonstrate an increased induction period (IP) in all trials when compared to the control sample, and TBHQ was the only antioxidant alone that met all the specification standards, while BHT and BHA alone met only the American standard specifications. The antioxidant mixture that presented the highest synergistic effect was that of TBHQ and BHA. Multi-response optimization indicated an optimum formulation containing 75 % TBHQ and 25 % BHA with an IP of 7.27 h at 110 °C and the antioxidant mixture cost of 31.31 USD, to be added for a ton of biodiesel. This simplex-centroid mixture experimental design shows an ability to be applied in the biodiesel, oils and fats industry to evaluate the oxidation stability and the occurrence of synergism between different mixtures of synthetic or natural antioxidants and their costs.     

Stabilized β-Bi2O3 nanoparticles from (BiO)4CO3(OH)2 precursor and their photocatalytic properties under blue light

Stabilized tetragonal Bi₂O₃ nanoparticles (β-Bi₂O₃) were obtained by annealing treatments of amorphous Bi-based precursors, obtained by chemical precipitations, at temperatures between 350 and 450?°C. The formation of the stabilized β-Bi₂O₃ phase was possible by using (BiO)₄CO₃(OH)₂ while other precursors such as amorphous bismuth carbonate ((BiO)₂CO₃) and amorphous basic bismuth nitrate (Bi₆O₆(OH)₂(NO₃)₄·2H₂O) led to the formation of the thermodynamically stable monoclinic α-Bi₂O₃ and Bi₅O₇NO₃ phases. The Bi-based precursors were prepared by the chemical precipitation method at room temperature in ethylenediamine-solvent varying the HNO₃/Bi³⁺ molar ratio (10, 26 and 56). The physicochemical properties of the three as-prepared amorphous precursors and the formed-after-calcination β-Bi₂O₃, α-Bi₂O₃ and Bi₅O₇NO₃ phases were analyzed by X-ray diffraction, scanning electron microscopy, thermogravimetry, X-ray photoelectron spectroscopy (XPS), FTIR analysis, diffuse reflectance spectroscopy and surface area by BET method. The photocatalytic activity of all annealed solids containing the β-Bi₂O₃ phase was tested in the photodegradation of the indigo carmine (IC) dye under specific blue light. A schematic diagram of the Bi₂O₃ phases obtained as a function of the annealing conditions and initial amorphous precursor is proposed and explained in terms of the amount of CO₃^2-, NO₃^- and amine (ENH₂²⁺ ? ENH⁺) ions present in each bismuth precursor.     

Fatty acid Δ9-Desaturation in the Triatoma infestans fat body: Response to food and trehalose administrationsin the Triatoma infestans fat body: Response to food and trehalose administrations

The effects of food intake and carbohydrate administration on fatty acid Δ⁹-desaturation were investigated in isolated microsomes from Triatoma infestans fat body. Fifth instar nymphs, which were solely blood-fed just after the molt and then fasted, were used as controls and for determination of optimal assay conditions. Both [1-¹⁴C]palmitic and [1-¹⁴C]stearic acids in a medium containing ATP, CoA, MgCl₂, NADH, NaF, and O₂ were tested. For the control group, optimal conditions were a pH of 6.8–7.2, an incubation temperature of 29°C, and an incubation time of 10 min. Δ⁹-desaturation depended on the presence of reduced pyridine dinucleotides; NADH and NADPH were equally efficient. Stearic acid showed a higher apparent V _max than palmitic acid, but the apparent K _m were very similar. When fifth instar nymphs were blood-fed weekly, a marked increase of Δ⁹-desaturation was observed for both acids. Higher desaturation activity was also induced by injection of the carbohydrate trehalose into the hemolymph of fasted nymphs. These results indicate that insect Δ⁹-desaturation, like the mammalian counterpart, is sensitive to dietary changes and carbohydrate administration. *** DIRECT SUPPORT *** A01K6035 00008     

A Fluorometric Enzymatic Assay for Quantification of Steryl Glucosides in Biodiesel

Steryl glucosides (SG) are common contaminants in biodiesel that form precipitates, which form and cause problems due to fouling during transport and storage. Therefore, their quantification is necessary to assess the quality of this fuel. The methods currently available for SG analysis require expensive instrumentation, need a previous concentration step by solid‐phase extraction (SPE) or are of limited use for the quantitative assessment. We developed an enzymatic method for SG quantification in biodiesel samples based on the hydrolysis of the glucoside catalyzed by a broadly specific beta glucosidase and the subsequent determination of the glucose released by the reaction. The method is non‐expensive, sensitive and was adapted to 96‐well format fluorescence plate reader, making it useful for the parallel assay of multiple samples. The enzymatic assay presented here represent a valuable tool for both quality control and the development of improved biodiesel production and purification procedures.     

Socio-economic status,racial composition and the affordability of fresh fruits and vegetables in neighborhoods of a large rural region in Texas

Background  

Little is known about how affordability of healthy food varies with community characteristics in rural settings. We examined how the cost of fresh fruit and vegetables varies with the economic and demographic characteristics in six rural counties of Texas.