New approach to environmentally benign epoxidation: the solid-phase-system using urea–H2O2 and recyclable dodecatungstate on apatite

On the basis of new concept using a solid disperse phase we have developed an efficient catalytic solid-phase-system for epoxidations of alkenes using urea–hydrogen peroxide (urea–H₂O₂) complex and cetylpyridinium dodecatungstate ((CetylPy)₁₀[H₂W₁₂O₄₂]) catalyst on fluorapatite (FAp). The recovered solid catalyst phase was reused to keep the catalytic activity after several times. In the conceptual idea it is a key point that in situ solid-phase-activation of the catalyst with urea–H₂O₂ proceeds to form microcrystals of the active species dispersed on the solid phase. The dispersion of the catalyst on FAp in the case of tungstic acid (H₂WO₄) was suggested by EPMA analysis. We proposed the peroxo type of species keeping the parent polyoxometalate framework as novel active species from FT-IR spectroscopic studies. FAp phase plays important roles of dispersing the active species on its surface to have high catalytic activity and of stabilizing the active species to lead to high reusability.     

Gelling of alginate fibres

Equipment was developed to measure the time for complete gelling of sodium alginate fibres in calcium chloride solution, taken as the time to achieve maximum tensile strength. The effects of fibre diameter, alginate concentration, alginate composition and calcium chloride concentration on gelling time were investigated. A diffusional model, developed to predict the gelling time, agreed with experimental results except for the effect of calcium ion concentration which was modelled empirically.     

The Change of Body Temperature During Convective Drying of Cube-Shaped Apple Pieces

When using the convective drying method, the mass transfer between drying air and moisture diffusion of the material is very important. The moisture moves inside the material because of the volume change caused by the increased temperature. This movement is additionally affected by the texture of the material. According to the research dealing with colloid capillary porous texture of vegetables and fruit, the humidity migration inside the material occurs in both fluid and steam condition at the same time. This migration is stimulated by the heating and decreasing humidity along with the flow. In this research, winter varieties of apples (Jonathan, Golden Delicious, and Idared) were studied by heating of a 20 × 20 × 20 piece of apple with a thermocouple in it. On the basis of the measurements it can be stated that for the fruits with a high percentage of moisture (75-90%), when making the drying condition, the moisture gradient is influenced by the fractured cells of the cut area. It was found that the variety of apple is very important in relation to the heating and water loss gradient. According to the results, the wet volume change due to the heating highly influences the water loss. The models that describe the temperature of the material have a connection with the water loss.     

Dynamics of hydrated iron(II) cations in nafion polymer membranes

Mössbauer studies of Fe²⁺ in water-soaked nafion polymer membranes in the temperature range between 90 K and 250 K have been performed. Above a critical temperature (～ 180 K) the spectra exhibit both elastic narrow absorption lines and quasielastic broad lines. These spectra are typical of bounded diffusion phenomena observed by Mössbauer spectroscopy in macromolecular systems like haemoglobin, myoglobin and ferritin. Similar spectral shapes have been observed by quasielastic neutron scattering from water in nafion membranes. Within 50 K above the critical temperature the total Mössbauer absorption area decreases by an order of magnitude whereas the narrow absorption line decreases by two orders of magnitude. The results are interpreted in terms of bounded diffusive motion of the iron. Using a model based on overdamped harmonically bound Brownian motion, the essential parameters of the iron motion can be derived as a function of temperature. The iron motion most probably reflects the motion of a large Fe²⁺ complex, e.g. Fe(H₂O)²⁺₆, which is attached to the polymer side chains via the sulphonic group.     

A study of solid circulation rate in a circulating fluidized bed

An experimental investigation under cold condition was made to study the effects of some operating/design parameters and non-mechanical L valve configuration on the solid circulation rate in a 4.5 m tall, 0.15 m diameter circulating fluidized bed with riser flow rate varying from 1400 litres/min to 2000 litres/min and bed inventory from 15 kg to 25 kg of sand of average sizes 200 μm, 400 μm and 500 μm. Solid circulation rate was estimated by measuring velocity of sand particle travelling through a vertical Perspex tube section at the bottom of the return leg. It was found to be in the range of 2.8 to 12.3kg/m²s, 0.07 to 9.1kg/m²s and 0.12 to 2.23kg/m²s for sand sizes of 200 μm, 400 μm and 500 μm, respectively for a horizontal L valve. Two mathematical correlations have been developed from the experimental results to predict solid circulation rate as a function of riser flow rate, aeration flow rate, total bed inventory and particle size used.     

Influence of process variables on the drying of potato slices

Investigation of the effects of varying air velocity, slice thickness, and pre-treatment with sodium chloride solutions and surface active agents on drying potato slices indicated that the drying occurred entirely in the falling rate period and was controlled by the mechanism of liquid diffusion. The rate of drying, and therefore the diffusion coefficients, increased with the addition of sodium chloride and surface active agents. Diffusion coefficients were also influenced by air velocity and slice thickness, suggesting that the rate of drying of potato slices is controlled by a combination of internal and external resistances.     

Time‐dependent heat transfer coefficient of a wall

A time‐dependent coefficient of heat transfer is proposed for the computation of thermal power required, so that a room temperature reaches a desired value within a given time. A mathematical formulation of the room heating transient phenomenon is constructed in a dimensionless form. Using an integral approximate solution an analytical expression for this coefficient is provided and it is verified by diagrams adopted by DIN 4701. Copyright © 2003 John Wiley & Sons, Ltd.     

Study of miscibility enhancement in poly(styrene‐co‐4‐vinylphenol)/poly(ethylene oxide) blends by the spin labelling method

The electron spin resonance (ESR) spectra of end‐group spin labelled poly(ethylene oxide) (SLPEO) using 2,2,6,6‐tetramethyl‐piperdine‐1‐oxyl nitroxide and its blends with poly(styrene‐co‐4‐vinylphenol) (STVPhs) of different hydroxyl contents were recorded over a wide temperature range. For a blend of SLPEO and pure polystyrene (PS), the ESR spectrum was composed of a single motion component, indicating that PS was immiscible with PEO. For blends composed of SLPEO and different‐hydroxyl‐content STVPhs, two spectral components with different motion rates were observed over a certain temperature range. The difference between the motion rates should be attributed to micro‐heterogeneity in the blends, with the faster rate corresponding to a nitroxide radical motion trapped in the PEO‐rich domain and the slower rate corresponding to a nitroxide radical motion trapped in the STVPh‐rich domain. Variations in the values of a number of the ESR parameters (T_a, T_d and T_50G) and the apparent activation energy (E_a) with hydroxyl content in the blends indicated that the miscibility of the blends increased with increasing hydrogen‐bonding density due to specific interactions between the hydroxyl groups in STVPh and the ether oxygens in PEO. Copyright © 2004 Society of Chemical Industry     

The determinants of heat-shock element-directed lacZ expression in Saccharomyces cerevisiae.

Heat-shock induction of heat-shock protein genes is due to a specific promoter element (the heat-shock element, HSE). This study used lacZ under HSE control (HSE-lacZ) to characterize HSE activity in Saccharomyces cerevisiae cells of different physiological states and differing genetic backgrounds. In batch fermentations HSE-lacZ induction by heat shock was maximal in exponential growth, and showed marked decline with the approach to stationary phase. Expression in the absence of heat shock was unaffected by growth phase, indicating that the growth-dependent expression of many yeast heat-shock genes uses promoter elements in addition to the HSE. Heat-induced expression was strongly influenced by the temperature at which cultures were grown. While basal, uninduced expression was constant during growth at different temperatures to 30 degrees C, induction by transfer to 39 degrees C was reduced by increases in growth temperature as low as 18-24 degrees C. Maximal HSE-lacZ induction (30- to 50-fold) was in cultures grown at low temperatures (18-24 degrees C), then heat shocked at 39 degrees C. Ethanol was a poor inducer. Mutations having little effect on HSE-lacZ expression included a respiratory petite; ubi4 (which inactivates the poly-ubiquitin gene); also ubc4 and ubc5 (which each inactivate one of the ubiquitin ligases involved in degradation of aberrant protein). pep4-3 increased both basal and induced beta-galactosidase about two-fold, probably because of slower turnover of this enzyme in pep4-3 strains.     

Drying of Chestnuts (Castanea sativa Mill.) after Osmotic Dehydration with Sucrose and Glucose Solutions

Chestnuts were dehydrated by using a combined method of osmotic dehydration followed by air drying. Samples were osmotically pretreated with sucrose (60% w/w) and glucose (56% w/w) for 8 h, air-dried at temperatures of 45, 55, and 65°C, at a relative humidity of 30% and at a velocity of 2.7 m·s^-1 and the experimental data of the drying kinetics were obtained. Whole samples were dried with different peelings: (a) removal of endocarp and pericarp (peeled) and (b) additionally the internal rough surface (cut). In all cases, cut chestnuts show greater drying rates than peeled samples, indicating that a significant mass transfer resistance in the layer nearest to the surface takes place. Peeled samples pretreated with sucrose solutions behave in a similar way to untreated samples. For the rest of the samples, the cut samples osmotically treated with sucrose solutions and all the samples treated with the glucose solution, the drying rates decrease during drying. Drying kinetics are successfully modeled by employing a diffusional model that takes the shrinkage into account. The effective coefficient of water diffusion was evaluated and correlated with temperature. The quality of the final product was monitored by color change. In spite of the fact that the total color difference is not modified by the osmotic treatment, the L*, a*, and b* color coordinates of cut samples treated with sucrose and glucose solutions do undergo changes; the L* and a* coordinates change less than the b*.