Occurrence of copper resistant mutants in the toxic cyanobacteria Microcystis aeruginosa: characterisation and future implications in the use of copper sulphate as algaecide

Freshwater toxic cyanobacteria are an increasing problem to human and animal health. Control of cyanobacteria in water supply reservoirs involves the use of algaecides, such as copper sulphate, usually in a repetitive way. Repercussions of recurrent algaecide treatments on cyanobacteria population dynamics remain still unknown. We studied the adaptation of cyanobacteria to lethal doses of copper sulphate by using Microcystis aeruginosa as an experimental model. A fluctuation analysis demonstrated that copper-resistant cells arise by spontaneous mutations that occur randomly prior to exposition to copper sulphate. The rate of spontaneous mutation from copper sensitivity to resistance was 1.76×10⁻⁶ mutants per cell division. Resistant mutants exhibited a diminished fitness in the absence of copper sulphate, but only these variants were able to grow at Cu²⁺ concentrations higher than 5.8 μM. In addition, copper-resistant cells were significantly smaller than wild-type ones. Warnings on the long-term consequences of repetitive algaecide treatments in water supplies are suggested.     

Polyurethanes from 4,4′‐diphenylmethane diisocyanate and poly(ethylene glycol)s. II. Crystallographic data,heats of melting and crystallization,thermal stability,crystallinity and density

Wide‐angle X‐ray scattering analysis, heats of melting, crystallization and re‐melting, thermogravimetric analysis and density measurements have been used to study the crystallographic data and degree of crystallinity of linear polyurethanes (PUs) prepared by the polymerization of 4,4′‐diphenylmethane diisocyanate (MDI) with poly(ethylene glycol)s (PEGs) of various number‐average molecular weights (M_ns) (106, 200, 400, 1000, 2000 and 4000 g mol^?1) in equivalent molar ratios. The crystallinities of polyurethanes PU1000 to PU4000 are shown to be due to the polyoxyethylene segments of the PEGs, while PU400 and PU200 appeared to be amorphous. However, PU106, similarly prepared from diethylene glycol (PEG106), is highly crystalline with a different crystal structure. Thermogravimetric analysis of PU106, PU400 and PU1000 exhibited high thermal stabilities up to 260 °C for these materials under the conditions of measurement (10 °C min^?1). The heat of melting for the 100 % crystalline structure of PU106 has been indirectly obtained. Copyright © 2004 Society of Chemical Industry     

Kinetic modelling of non-enzymatic browning in honey and diluted honey systems subjected to isothermal and dynamic heating protocols

The kinetics of non-enzymatic browning (NEB) in honey and diluted honey systems was investigated. The effect of α_w (in the range of 0.54–0.99) on brown pigment formation in honey and its diluted solutions, differing in the concentration of reactant solutes was monitored upon heating at four temperatures (50, 60, 70 and 80 °C). The progression of the Maillard reaction was followed by spectrophotometric measurements at 420 nm (A₄₂₀) and the absorbance–time curves were fitted to the logistic model. The processing temperature and water activity, or the initial reactant concentration, had a significant impact on browning kinetics and the color change of honey. Secondary models, expressing the dependence of the best fitted primary model parameters on temperature and α_w, were further developed. In addition, an alternative method of expressing the temperature dependence of browning rate constants using the WLF kinetic formalism, based on the glass transition temperature, T_g, was applied. The main secondary models were validated by comparing the predicted model parameters with those obtained from isothermal experiments. Finally, the derived kinetic model was further evaluated against the observed browning responses of honey under dynamic heating conditions to examine the applicability of the developed model over fluctuating temperature–time protocols.     

Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef

Antimicrobial films were prepared by incorporating different levels of oregano oil (0.5%, 1.0%, and 1.5% w/w in the film forming solution) into sorbitol-plasticized whey protein isolate (WPI) films. The moisture uptake behavior and the water vapor permeability (WVP) were not affected by the addition of oregano oil at any of the concentrations used. A reduction of the glass transition temperature (∼10–20 °C), as determined by dynamic mechanical thermal analysis (DMTA), was caused by addition of oil into the protein matrix. A decrease of Young modulus (E) and maximum tensile strength (σ_max) accompanied with an increase in elongation at break (%EB) was observed with increasing oil concentration up to a level of 1.0% (w/w). Wrapping of beef cuts with the antimicrobial films resulted in smaller changes in total color difference (ΔΕ) and saturation difference (Δ_chroma) during refrigeration (5 °C, 12 days). The maximum specific growth rate (μ_max) of total flora (total viable count, TVC) and pseudomonads were significantly reduced (P < 0.05) by a factor of two with the use of antimicrobial films (1.5% w/w oil in the film forming solution), while the growth of lactic acid bacteria was completely inhibited. These results pointed to the effectiveness of oregano oil containing whey protein films to increase the shelf life of fresh beef.     

A study of steam methanol reforming in a microreactor

Steam reforming of methanol is investigated numerically considering both heat and mass transfer of the species in a packed bed microreactor. The numerical results are shown to be in good agreement with experimental data [M.T. Lee, R. Greif, C.P. Grigoropoulos, H.G. Park, F.K. Hsu, J. Power Sources Transport in, 166 (2007) 194–201] with a BASF F3-01(CuO/ZnO/Al₂O₃) catalyst. A correlation for the conversion efficiency of methanol has been obtained as a function of the operating temperature and a dimensionless time parameter which represents the ratio of the characteristic time of the methanol flow to the time for chemical reaction. The results show that for the constant wall temperature condition the steam reforming process of methanol results in a nearly uniform temperature throughout the microreactor over the range of operating conditions.     

Experimental study on spreading and evaporation of inkjet printed pico-liter droplet on a heated substrate

In this work, the spreading and evaporation of 2–70 pL droplet (17–50 μm diameter) of water and ethylene glycol jetted by drop-on-demand piezo-driven jetting head on the heated substrate are studied. According to the experimental results, the interfacial oscillation phenomena of water droplet whose Ohnesorge number (Oh) is about 10^?2 is similar to that in inviscid impact driven region, while that of ethylene glycol droplet (Oh ≈10^?1) is similar to that in highly viscous impact driven region followed by capillary driven extra spreading. In addition, various time scales used for nano/micro-liter droplets agree well with the times for interfacial oscillation, viscous damping, extra wetting, and evaporation in pico-liter droplets. In the case of water droplet, the spreading processes end before the evaporation becomes significant. However, in the case of highly viscous ethylene glycol droplet, the extra wetting overlaps the evaporation at high temperature.