Environmental exposure and risk assessment of fluoroquinolone antibacterial agents in wastewater and river water of the Glatt Valley Watershed,Switzerland

The mass flows of fluoroquinolone antibacterial agents (FQs) were investigated in the aqueous compartments of the Glatt Valley Watershed, a densely populated region in Switzerland. The major human-use FQs consumed in Switzerland, ciprofloxacin (CIP) and norfloxacin (NOR), were determined in municipal wastewater effluents and in the receiving surface water, the Glatt River. Individual concentrations in raw sewage and in final wastewater effluents ranged from 255 to 568 ng/L and from 36 to 106 ng/L, respectively. In the Glatt River, the FQs were present at concentrations below 19 ng/L. The removal of FQs from the water stream during wastewater treatment was between 79 and 87%. During the studied summer period, FQs in the dissolved fraction were significantly reduced downstream in the Glatt River (15-20 h residence time) (66% for CIP and 48% for NOR). Thus, after wastewater treatment, transport in rivers causes an additional decrease of residual levels of FQs in the aquatic environment. Refined predicted environmental concentrations for the study area compare favorably with the measured environmental concentrations (MEC) obtained in the monitoring study. Total measured FQ concentrations occurring in the examined aquatic compartments of the Glatt Valley Watershed were related to acute ecotoxicity data from the literature. The risk quotients obtained (MEC/PNEC < 1) following the recommendations of the European guidelines or draft documents suggest a low probability for adverse effects of the occurring FQs, either on microbial activity in WWTPs or on algae, daphnia, and fish in surface waters.     

用于地毯和纺织品的新纤维

在意大利Aquafil公司与特伦托大学合作进行的科研工作的基础上,介绍和讨论了用于地毯和纺织品的新纤维的新的试验方法.此外,指出了各种创新的多种聚合物复合所得的结果.结果证实,由反应纺丝得到的多种聚合物的复合纤维,力学性质具有单值性.     

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.     

Use of cysteine to remove mercury from shark muscle

The efficiency of cysteine to remove mercury from sliced and minced shark was evaluated. Treatment with 0.5% cysteine at pH 2.0–2.5 and subsequent washing with sodium chloride (5%) failed to remove the mercury from the sliced shark. The efficiency of 0.5% cysteine at pH 7.0 in removing mercury from minced shark was 40–45% (dry material), obtained by two of the three methods studied. This removal rate was considered relatively low for it failed to attend to the practical proposal of decontaminating species of fish highly contaminated by mercury. The need for fuller understanding of the mechanisms involved in the removal of mercury by cysteine was also considered.     

Amylose is not Strictly Linear

Amyloses from selected corn starches were used to measure the glucoses involved in the branching points. The number of glucose α 1,6 glycosidically linked were determined by two different methods: 1) The enzymatic one measures directly quantiatively and specifically the glucoses α, 1,6 linked. 2) The other, a chemical one that measures the different n-methylated glucoses involved in the terminal, α 1,4 linked and α1,6 linked positions. The results obtained through both methodologies clearly indicate a good correlation. Amylose is not linear. It has very small proportion of branches and they are α1,6 glycosidically linked.     

Pressure vessel steel fracture toughness in the regime from room temperature to 400°C

The fracture toughness of steels that are susceptible to dynamic strain aging shows a minimum at temperatures higher than the upper shelf starting temperature. This phenomenon is caused simultaneously by strain aging and plastic deformation. The first aim of the present work is to analyze the effect of dynamic strain aging on the fracture toughness values of three pressure vessel steels in the temperature range between room temperature and 400°C. Fracture mechanics tests were carried out on A533 GB, A516 G70 and 304L steels to obtain the following parameters: J_IC, CTOD_m and the J-R curves. These values were compared against those available in the present references, and good agreement was found. Charpy V notch tests were also carried out on A516 G70 steel at the same test temperatures as for the fracture mechanics tests to analyze the effect of the strain rate. The critical wide stretch zones of the 304L steel specimens were also measured to verify another author's hypothesis about a toughness drop at the upper shelf temperature.