CVD diamond layers for electrochemistry

Diamond electrodes of different morphologies and qualities were manufactured by hot filament chemical deposition (HF CVD) techniques by changing the parameters of diamond growth process. The estimation of diamond quality and identification of different carbon phases was performed by Raman spectroscopy measurements. The effect of diamond quality and amorphous carbon phase content on the electrochemical response of an obtained diamond electrode in 0.5 M H₂SO₄ as supporting electrolyte was investigated by cyclic voltammetry with [Fe(CN)₆]^4?/3? as a redox probe. The kinetic parameters such as catalytic reaction rate constant k₀ and electron transfer coefficient α were determined. The obtained results show that the analytical performance of undoped diamond electrodes can be implemented just by the change of diamond layers quality.     

Fatigue Damage of the Gesso Layer in Panel Paintings Subjected to Changing Climate Conditions

Abstract: Numerical modelling was used to follow the moisture movement and strain in a composite system – an unrestrained, single wood panel coated with a layer of gesso, in response to cyclic sinusoidal variations in relative humidity (RH). The allowable magnitude of the variations, below which physical damage of the gesso layer on the wood does not occur over a selected time of exposure, was derived as a function of cycle duration, panel thickness and moisture diffusion configuration. The dimensional response of wood substrate becomes subject to restraint by the applied layer of gesso. The panels do not respond significantly to diurnal fluctuations or shorter irrespectively of the panel thickness. The panels respond more and more significantly when the duration of the fluctuations increases until a certain critical period at which the panel fully responds to each cycle. The analysis of the data obtained indicates that moderate RH variations within the approximate range 50 ± 15% are safe. This safe range was derived using the extremes of conservative criteria of the gesso’s fatigue fracture and assumption of worst‐case wooden substrate response. The reduction of allowable amplitude of RH cycles because of decrease in the gesso’s modulus of elasticity and thickness is discussed.     

Determination of the Exciton Binding Energy Using Photothermal and Photoluminescence Spectroscopy

In this paper, experimental photoluminescence (PL) and piezoelectric photothermal (PPT) spectra of selected II–VI binary crystals are presented and analyzed. The quantitative analysis of the photothermal spectra was performed using a modified and extended Jackson–Amer model. The values of the bandgap energies of investigated semiconductors were computed from the PT amplitude and phase spectra. From the temperature dependence of the exciton emission so-called “excitonic energy gaps” have been determined. It follows from the theory that the exciton binding energy is the difference of these two values of energy gaps derived from PPT and PL spectroscopy.     

Levels of polybrominated diphenyl ethers in house dust in Central Poland

Polybrominated diphenyl ethers (PBDEs) are used as flame retardants in numerous products, from which they are emitted to the environment, including house dust. House dust is a source of human exposure to these compounds by ingestion. The aim of this article was to determine the levels of selected PBDEs in the house dust and indicate their potential sources of origin. PBDE congeners: BDE‐47, BDE‐99, BDE‐153 and BDE‐209, were analyzed in 129 samples. The geometric mean levels (and 95% CIs) of the aforementioned congeners amounted to 3.8 (3.1–4.7) ng/g, 4.5 (3.5–5.6) ng/g, 2.2 (2.1–2.4) ng/g and 345 (269–442) ng/g respectively. BDE‐209 was the dominant congener in the majority of tested samples. We found a statistically significant correlation between the concentrations of BDE‐47 and the computer operating time per day (r_s – 0.18) and the living area (r_s – 0.20). Statistically significant higher levels of BDE‐99 were found in homes where the floor was not replaced during the last 2 years.     

Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

Twenty‐five strains, isolated from raw, non‐pasteurised, organic whey samples, were identified phenotypically and genotypically. Biochemical tests were performed, and enzyme profiles, antibiotic resistance and antimicrobial properties were investigated. Sixteen strains were identified as genus Lactobacillus. Based on 16S rDNA gene sequence, the strains were identified as Lb. plantarum and Lb. fermentum. All of the strains had β‐galactosidase activity, and some of them reduced nitrate content. All strains utilised carbohydrates. The tested strains were characterised by low or average lipolytic and esterolytic activity. Moreover, the strains showed low proteolytic activity which is advantageous for their use as starter cultures for foods with low protein content. Strains Lb. fermentum S20, SM1, SM3, S2R and Lb. plantarum SM5 produced harmful N‐acetyl‐β‐glucosaminidase; moreover, the strain S20 produced also β‐glucuronidase. None of the strains produced α‐chymotrypsin. In phenotypic studies, most of the test strains were susceptible to gentamicin, ampicillin, tetracycline, chloramphenicol, penicillin and erythromycin. Strains Lb. plantarum S1 and Lb. fermentum S4, S7, S8, S10, SM1 and SM3 did not possess any transfer resistance genes. Antagonistic activity of the culture LAB strains was assessed as high or moderate in relation to the indicator strains, with the greatest zones of inhibition for E.coli and the smallest for L. monocytogenes ATCC 15313. This study reveals that the LAB strains isolated from organic whey have high potential for food application. Some strains of species Lb. fermentum (S4, S7, S8, S10) have been identified as the best candidates.     

Broccoli leaf powder as an attractive by-product ingredient: effect on batter behaviour,technological properties and sensory quality of gluten-free mini sponge cake

Broccoli by-products, in particular leaves, are rich sources of nutritional and bioactive components thus could constitute a valuable food additive. Although an upsurge in quantity of gluten-free products is observed further studies are required on improvement of their nutritional quality and palatability. This study aimed to investigate the influence of broccoli leaf powder (BLP) on dough behaviour, and technological characteristics and sensory quality of gluten-free mini sponge cake (GFS). Broccoli leaf powder replaced an equivalent amount (2.5%, 5%, 7.5%; w/w) of corn and potato starches in GFS formulation. Applied BLP increased the instrumental firmness of GFS but sensorial attributes (elasticity, crustiness, mastication and adhesiveness) were similar to the control. All broccoli GFS were vividly green, had small size pores properly distributed. Among them, sample with 2.5% BLP was distinguished for its desirable sensory quality, despite a slightly perceived cabbage aroma and taste. Moderate amount of BLP allows to preserve a good quality GFS improving its attractiveness and palatability.