Development of an Environmentally Acceptable Detergent Formulation for Fatty Soils Based on the Lipase from the Indigenous Extremophile Pseudomonas aeruginosa Strain

A lipase derived from an indigenous extremophile Pseudomonas aeruginosa strain isolated from rancid metalworking fluid was evaluated as a detergent additive. Applicability of the obtained enzyme as an additive in detergent formulations was confirmed by its implementation in the formulations of several new products differing in surfactant type and concentrations, demonstrating satisfactory performance in terms of degreasing efficiency and composition of the washing wastewater. The degreasing efficiency of different enzyme‐containing detergent formulations was studied on cotton fabric samples stained with triolein and compared to that of formulations containing only surfactant. The highest efficiency of the fatty soil removal in formulations with a low content of surfactants (0.4 %) was noted in the enzyme formulation containing Lutensol^® XP‐80 (degreasing efficiency >80 %) and Triton^® X‐100 (degreasing efficiency >60 %). An attempt was then made to optimize the composition of the enzyme formulation on the basis of one or both of these surfactants using statistically planned experiments and response surface methodology (RSM). Taking into consideration the environmental aspects and the shown detergency, it appeared that rather high degreasing effects were achieved in formulations based on a low quantities of Lutensol^® XP‐80 (0.4 %) at all pH values. However, pH seemed to have a notable effect since the degreasing efficiency significantly increased with increasing pH and the amount of the enzyme. Formulations having a moderate alkaline pH profile and higher amount of enzyme exhibited a high cleaning performance of fatty soil even at a low concentration of the surfactant.     

Evaluation of stability and functionality of BaCe1–x Inx O3–δelectrolyte in a wider range of indium concentration

The properties of BaCe_1–xIn_xO_3–δ(x=0.05,0.10,0.15,0.20,0.25,0.30,0.35,and 0.40) as proton conducting electrolyte are examined.The dense electrolyte is formed after sintering at 1300℃for 5 h in air.The samples with In content≥25 mol%contain In₂O₃ as a secondary phase.The highest total conductivity is around 5×10^–3 S/cm for BaCe_0.75In_0.25O_3–δ in the wet hydrogen atmosphere at 700℃.After exposure to p...     

A readiness assessment framework for the adoption of 5G based smart-living services

Information Systems and e-Business Management - The subject of this article is to analyze the users’ attitude towards new, 5G-enabled smart living services before their commercial launch. The...     

Relevance of corona virus in food industry: A literature review on risks,challenges, and potential preventive measures

Food industry is highly affected by COVID-19 pandemic; therefore, the preventive measures and precautions to be taken to reduce the risk of transmission of the SARS-CoV-2 virus and incidence of infection are necessary. This review integrate and analyze the available information and data on precautions of corona virus in food industry in pursuance of informing the public and the scientific community, as well as creating collective knowledge among food industry establishment and raising awareness of preventive measures during COVID-19 pandemic. In this study, the information and data have been reviewed about the transmitting routs of the SARS-CoV-2 virus and the preventive measures and precautions to be taken in food industry during COVID-19 pandemic in order to reduce the risk of transmission of the virus and incidence of the infection. The restriction of spreading corona virus through food industry in procedures, such as manufacturing, processing, packing, transporting. The transmitting routs of the SARS-CoV-2 virus are studied adequately in favor of suggesting strategies from the present scenarios. Limited number of publications has identified the risk factors for COVID-19 and preventive measures, especially in food industry. Findings from this review may contribute to promoting research and spreading knowledge among food industry establishment and raise awareness of preventive measures in food industry during COVID-19 pandemic.