Flocculation of fine particles in ceramic wastewater using new types of polymeric flocculants

It appears to be quite a few national and international studies were reported regarding flocculation and settling properties of ceramic industry wastewater containing various mineral matters. Cleaning of ceramic industry wastewaters with ever increasing environmental standards needs effective and economical solid–liquid separation processes. In this study, quantity and type of optimum flocculant concentration were investigated for solid–liquid separation of Umpac ceramic plant (located at Usak, Turkey) wastewaters. A new generation of flocculants namely unique molecular architecture (UMA) are used to obtain high settling velocity along with high solid content waste and circulation water with low turbidity values. Zeta potential of the tailings including quartz, feldspar, clorite, and mica was also measured at different pH values. The flocculation tests were performed in the presence of different types of polymers at different polymer dosages. It seems that Magnafloc 5250 shows higher performance than the anionic flocculant SPK 508 and other anionic UMA flocculants Magnafloc 6260 and Magnafloc 3230. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2009     

PolyHIPE composite based-form stable phase change material for thermal energy storage

A novel shape-stabilized n-hexadecane/polyHIPE composite phase change material (PCM) was designed and thermal energy storage properties were determined. Porous carbon-based frameworks were produced by polymerization of styrene-based high internal phase emulsions (HIPEs) in existence of the surface modified montmorillonite nanoclay. The morphological and mechanical properties of the obtained polyHIPEs were investigated by scanning electron microscopy analysis and the compression test, respectively. The polyHIPE composite with the best pore morphology and the highest compression modulus was determined as a framework to prepare the form stable n-hexadecane/polyHIPE composite phase change material using the one-step impregnation method. The chemical structure and morphologic property of composite PCM was investigated by FT-IR and polarized optical microscopy analysis. Thermal stability of the form-stable PCM (FSPCM) was examined by TG analysis. The n-hexadecane fraction engaged into the carbon foam skeleton was found of as 55 wt% from TG curve. differential scanning calorimetry analysis was used for determining melting temperature and latent heat storage capacity of FSPCM and these values were determined as (26.36°C) and (143.41 J/g), respectively. The results indicated that the obtained composite material (FSPCM) has a considerable potential for low temperature (18°C-30°C) thermal energy storage applications with its thermal energy storage capacity, appropriate phase change temperatures and high thermal stability.     

Shelf life and quality of probiotic yogurt produced with Lactobacillus acidophilus and Gobdin

This study evaluated the effect of dry white mulberry and walnut paste (Gobdin, a traditional Turkish food) in probiotic yogurt on the survival of Lactobacillus acidophilus and yogurt properties. Six different yogurts were produced with 0%, 5% and 10% Gobdin using Lactobacillus bulgaricus + Streptococcus thermophilus and with 0%, 5% and 10% Gobdin using L. bulgaricus + S. thermophilus + L. acidophilus. The physical, chemical, microbiological and sensorial properties of the yogurts were evaluated based on storage at 4 ± 1 °C. Probiotic shelf life and the most suitable combinations were determined. The highest L. acidophilus count (8.65 log cfu g^?1) was found in the 5% Gobdin‐supplemented yogurt on the 7th day of storage, while the lowest count (8.11 log cfu g^?1) was found in the probiotic control yogurt on the 21st day. Although the L. acidophilus counts in the probiotic yogurts declined during storage, all values found throughout the 21‐day storage period were >8 log cfu g^?1. This is above the level necessary to provide the desired therapeutic effect in probiotic products (10⁶–10⁷ cfu g^?1). The highest overall acceptability score was obtained on the first day from the yogurt with 5% Gobdin. However, all yogurt samples had general acceptability scores between 7 and 8 points from a 9‐point maximum. Thus, this study determined that a new functional yogurt can be produced using L. acidophilus with 5% Gobdin.     

The Impact of Social Media on Consumers’ Acculturation and Purchase Intentions

Social media has emerged as a significant and effective means of assisting and endorsing activities and communications among peers, consumers and organizations that outdo the restrictions of time and space. While the previous studies acknowledge the role of agents of culture change, it largely remains silent on the role of social media in influencing acculturation outcomes and consumption choices. This study uses self-administered questionnaire to collect data from 514 Turkish-Dutch respondents and examines how their use of social media affects their acculturation and consumption choices. This research makes a significant contribution to consumer acculturation research by showing that social media is a vital means of culture change and a driver of acculturation strategies and consumption choices. This study is the first to investigate the role of social media as an agent of culture change in terms of how it impacts acculturation and consumption. The paper discusses implications for theory development and for practice.     

Industrial Home Laundry Closed Loop Cleaning Process

This study presents a method to develop an efficient and economical system for cleaning home laundry on a commercial scale with both water and chemical (detergent) reuse. The experiments were done using an industrial-type horizontal-axis machine, two leading consumer heavy-duty liquid laundry detergents, one I&I detergent formulation, and chlorine bleach. The technical feasibility of reusing laundry water at high levels without significant deterioration in detergency was established in this study. Warm water (40 °C) was used in the wash cycle, and cold water (29 °C) was used for three rinse cycles. In the integrated process, waters from wash and rinse steps were treated using tubular microfiltration units with 0.1 μm pore size to remove particles and emulsion droplets. These recovered waters were recycled to be reused. In addition, water recycled from the wash step contains surfactants that can be reused. In order to simulate a large-scale industrial laundry operation at steady-state, the batch process used here was operated six times in sequence; wash and rinse waters were filtered after each cycle and reused in the next wash cycle. The surfactant recovery is over 40%. Soiled test strips were used to measure the percentage of soil removal after the wash/filtration sequence for stains and various liquid or particulate soils. The soil removal remained practically constant under simulated steady-state conditions even with water recoveries of nearly 90%. Softness of towels remained unchanged when recycled water was used in this process. Chlorine carry-over from white laundry to the wash process was shown to be minimal. This is important to avoid color fading in mixed loads upon reuse since water is not segregated for colored laundry versus white laundry. Hardness ions can precipitate fatty acids which reduce flux during filtration and decrease surfactant recovery. Preliminary analysis of the different formulations used indicates that an all-nonionic formulation may be best suited to this recycling process.

The impacts of water and ethanolic extracts of propolis on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans during chilly storage

The impacts of water and ethanolic extracts of propolis at a dose of 0.4 or 0.8% on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans DSM 17886 during storage at 3 ± 1°C for 15 days were investigated. All fish groups were inoculated with M. psychrotolerans (10⁸ cfu/ml) at a rate of 1%. Sensory, colorimetric, chemical analysis (total volatile basic nitrogen, thiobarbituric acid, peroxide values, and free fatty acids), pH value, and microbiological analysis (viable mesophilic and psychrophilic bacteria, coliform, and lactic acid bacteria count) were carried out. An enhance in L* values was found in the group treated with 0.8% ethanolic extracts of propolis on the seventh day of the storage. Application of propolis extract on fish fillets significantly inhibited bacterial growth during storage and extended shelf life of sardine for 4 and 6 days by the use of water extract and for 8 days by the use of ethanolic extract at doses of 0.4 and 0.8%, respectively. The result of the study revealed that application of propolis extracts, mainly ethanolic propolis extracts on sardine fillets resulted in lower lipid oxidation and bacterial growth, therefore, could be natural food additive for preservation of fish fillets.