Castor oil dehydration kinetics

The dehydration reaction kinetics of castor oil was investigated with sodium bisulfate-sodium bisulfite mixture (SB-SB) or p-toluenesulfonic acid as catalyst. Reactions were carried out at 210, 220, and 230°C, and a kinetic model was determined for each case. The reactions with SB-SB catalyst at 210 and 220°C and with p-toluenesulfonic acid at 210°C followed second-order kinetics. A first-order rate equation showed the best fit to the experimental data for the reaction with SB-SB at 230°C. p-Toluenesulfonic acid-catalyzed reactions at 220 and 230°C were also first-order reactions. Additionally, some mathematical equations were derived between iodine value, refractive index, viscosity, and reaction time.     

Use of sesame stalk biomass for the removal of Ni(II) and Zn(II) from aqueous solutions

In this study an agricultural residue, sesame stalk, was evaluated for the removal of Ni(II) and Zn(II) metal ions from aqueous solutions. Biosorption studies were carried out at different pH, biosorbent dosage, initial metal ion concentrations, contact time, and solution temperature to determine the optimum conditions. The experimental data were modeled by Langmuir, Freundlich, Dubinin-Radushkevich (D-R) and Temkin isotherm models. Langmuir model resulted in the best fit of the biosorption data. The pseudo-first-order and pseudo-second-order kinetic models were used to describe the kinetic data and to evaluate rate constants. The best correlation was provided by the second-order kinetic model. The thermodynamic parameters such as ΔG°, ΔH° and ΔS° were calculated for predicting the nature of adsorption. The experimental results showed that sesame stalk can be used as an effective and low-cost biosorbent precursor for the removal of heavy metal ions from aqueous solutions.     

A new classification approach for prediction of flyrock throw in surface mines

Bulletin of Engineering Geology and the Environment - A novel classification approach was proposed for prediction of flyrock throw distance based on the site measurements performed in a sandstone...     

The influence of binder content on the water transport properties of waterborne acrylic paints

Diffusion coefficients and sorption isotherms of water in waterborne acrylic paint films and in the pure binder of the paints have been measured by gravimetric sorption. Solubility of water was found to enhance with the increased binder content in the paint films while the diffusivity of water decreased significantly. Sorption isotherms in the paint and pure copolymer films were correlated with the Flory Huggins theory and ENSIC model, respectively. Fickian diffusion was observed in both types of films and the kinetic data were best correlated with a numerical model which takes into account the concentration dependency of the diffusion coefficient and the dimensional change of the film due to sorption. It was concluded that the utilization of a simplified analytical solution may lead to significant errors in the estimation of diffusivities.     

Chemical changes of three native Turkish hazelnut varieties (Corylus avellana L.) during fruit development

Three native hazelnut varieties from Turkey, namely, Tombul, Palaz, and Badem, were examined for their proximate composition, minerals, and fatty acid profiles, as well as polyphenol oxidase (PPO), peroxidase (POD), and lipase activities during fruit development stages (early stage: ES, middle stage: MS, and harvest stage: HS). Proximate composition varied considerably (dry weight basis) from ES to MS. Fat was the predominant component at all stages and showed increasing trends. Six essential minerals (calcium, iron, magnesium, phosphorus, potassium, and zinc) were analysed (dry weight basis). Consuming recommended daily amount of 42.5 g hazelnut at HS supplies 23.3–25.0% of phosphorus, 11.6–18.1% of magnesium, 7.0–18.9% of iron, 4.9–8.9% of zinc, 5.1–5.7% of calcium, and 5.1–5.3% of potassium for recommended dietary allowances or adequate intake for adults. Significant (P < 0.05) decreasing trends were found in all mineral contents from early development to maturity, with some exceptions. Sixteen fatty acids were identified, among which 18:1ω9 was by far the most predominant one, followed by 18:2ω6, 16:0, and 18:0. As expected, total monounsaturated fatty acids constituted the main group of fatty acids ranging from 75.51 to 81.07% in Tombul, from 78.21 to 82.71% in Palaz, and from 73.69 to 81.65% in Badem through the maturation stages. In contrast, total polyunsaturated fatty acids showed decreasing trends from ES to HS. No significant changes (P > 0.05) were observed in total saturated fatty acids at different maturation stages. Tombul variety had the lowest PPO activity compared to those of Palaz and Badem. Badem showed highest POD activity compared to Tombul and Palaz at three stages of maturation and significant decreases (P < 0.05) in all hazelnut samples were observed in POD activity from ES to HS. No lipase activity was detected in any hazelnut samples at ES and MS, except in Badem at MS. In contrast, lipase activity was detected in all hazelnut samples at HS. These results suggest that some proximate compositions, minerals, and fatty acids gave good indications during fruit development stages, whereas enzymatic activities of PPO, POD, and lipase behaved differently among varieties and fruit development stages.     

Halogen lamp–microwave combination baking of cookies

The effects of halogen lamp–microwave combination baking on the quality of cookies in terms of texture, color and spread ratio were studied. In addition, gelatinization and pasting properties of cookies baked in different ovens were assessed by using a Rapid Visco Analyzer. The hardness values of the cookies increased with increasing baking time and/or halogen power. The microwave power also contributed to cookie hardness. The lightness values of the cookies decreased, while the a* and E values increased linearly during baking at different halogen lamp and microwave powers. The spread ratio of conventionally baked cookies was significantly lower than that of the other cookies. Halogen lamp power, microwave power and baking time were found to have a significant effect on the spread ratio of the cookies. The moisture contents of the cookies decreased during baking as the halogen lamp and/or the microwave power level increased. The best baking condition in a halogen lamp–microwave combination oven to produce cookies having similar quality parameters as conventionally baked ones was baking at 70% halogen lamp and 20% microwave power levels for 5.5 min. The baking time of these cookies is half of that required in conventional baking.     

Removal of copper(II) and cadmium(II) ions from aqueous solutions by biosorption onto pine cone

In this study, the removal of copper(II) and cadmium(II) ions from aqueous solutions by biosorption onto pine cone was studied. Variables that affect the biosorption process such as pH, biosorbent dosage, initial metal ion concentration, contact time and temperature of solution were optimized. Experimental data were fitted to Langmuir, Freundlich, Dubinin Radushkevich and Temkin isotherm models to investigate the equilibrium isotherms. Pseudo-first-order, pseudo-second-order and intraparticle diffusion kinetic models were used to determine the biosorption mechanism. The thermodynamics of biosorption were studied for predicting the nature of biosorption. Experimental results showed that pine cone could be evaluated as an alternative precursor for removal of heavy metal ions from aqueous solutions, due to its high biosorption capacity, availability, and low cost.     

Improving hydrophobicity on polyurethane-based synthetic leather through plasma polymerization for easy care effect

This study reports on the deposition of a hydrophobic coating on polyurethane (PU)-based synthetic leather through a plasma polymerization method and investigates the hydrophobic behavior of the plasma-coated substrate. The silicon compound of hexamethyldisiloxane (HMDSO), inactive gas argon (Ar), and toluene were used to impart surface hydrophobicity to a PU-based substrate. Surface hydrophobicity was analyzed by water contact angle measurements. Surface hydrophobicity was increased by deposition of compositions of 100% HMDSO, 3:1 HMDSO/toluene, and 1:1 HMDSO/toluene. Optimum conditions of 40 W, 30 s plasma treatment resulted in essentially the same initial contact angle results of approximately 100° for all three treatment compositions. The initial water contact angle for untreated material was about 73°. A water droplet took 1800 s to spread out on the plasma-treated sample after it had been placed on the sample surface. An increase in plasma power also led to a decrease in contact angle, which may be attributed to oxidization of HMDSO during plasma deposition. XPS analysis showed that plasma polymerization of HMDSO/toluene compositions led to a significant increase in atomic percentage of Si compound responsible for the hydrophobic surface. The easy clean results for the treated and untreated PU-based synthetic leather samples clearly showed that the remaining stain on the plasma-polymerized sample was less than that of untreated sample. The plasma-formed coating was both hydrophobic and formed a physical barrier against water and stain.     

The effect of different formulations on physical properties of cakes baked with microwave and near infrared-microwave combinations.

The aim of this study was to determine the effect of different formulations on color and textural characteristics of different cakes during baking in microwave and near infrared-microwave combination ovens. For comparison, cakes were also baked in conventional ovens. Color and hardness for both types of baking schemes were found to be dependent on formulation. Cakes containing Simplesse, a fat replacer consisting mostly of whey protein, baked in microwave and near infrared-microwave combination ovens were found to be the firmest cakes.     

Effects of infills on high‐rise buildings: a case study

In this study, the effects of infill walls to the response of a selected building under earthquake loading were investigated. Although various suggestions have been offered, designers usually neglect the effect of infill walls on building behaviour when designing a building. In this study, the effects of infill walls on a building, which consists of two storeys of basement, one storey of ground floor, one storey of mezzanine floor and 10 storeys of flats, were investigated. Three‐dimensional models of the building with and without infill walls were modelled in SAP2000. Then, nonlinear time history analysis was performed on the models with and without infill walls. Infill walls were modelled both as mass and structural elements. The results of two analyses were compared. Consequently, the effect of infill walls on the behaviour of buildings such as period, maximum roof displacement, base columns end‐forces and soft‐storey formation coefficient was determined. Addition of infill wall to the structures caused changes in maximum roof displacement, modal periods, maximum base column end‐forces, shear force and soft‐storey formation coefficient. Copyright © 2008 John Wiley & Sons, Ltd.