Water Quality and Management Strategies in London's Docklands

Regeneration and changes in land use in London's Docklands have resulted in new water quality requirements. Areas previously occupied by docks now form part of redevelopment projects which have made a feature of the water.
The paper describes a project to provide water that is aesthetically pleasing and of a quality suitable for water contact recreational activities.
An extensive programme of water sampling and analysis was carried out to gain an understanding of the processes affecting water quality, including the monitoring of algal growth. The river is the main source of nutrients in the docks, which results in large concentrations of algal biomass and bacterial contamination. The principal strategy is to limit light via artificial mixing systems supplemented by limiting the inflow of nutrients from the river.
The results from the water sampling programme have been used to build a 3D computer model with a supporting graphic information system to attain (a) qualitative evaluations of management and development options, and (b) short-term predictions of changes in water quality.     

Dialyzable Calcium from Milk Processed with Soluble Fiber-Containing Gums, Thickeners, and Cocoa

Dialyzable calcium form 10% nonfat dry milk (NFDM) processed with gums, thickeners, and cocoa was determined following in vitro peptic-pancreatic digestion. Acidification to pH 4.2, heat pasteurization, or boiling for 30 min did not affect the % dialyzable calcium from 10% NFDM alone or in the presence of any of the additives tested. At a level of 1%, carrageenan, gum arabic, gum karaya, and low-methoxyl pectin significantly decreased (p < 0.05) and agar increased (p < 0.01) % dialyzable calcium. Other gums and thickeners were without effect and viscosity of the food system did not correlate with % dialyzable calcium. Five percent Dutch or natural process cocoa caused a one-third reduction in dialyzable calcium and 1% Dutch cocoa also produced a significant decrease.     

LIPASE-CATALYZED MODIFICATION OF SESAME OIL TO INCORPORATE CAPRIC ACID

Sesame oil was modified to incorporate capric acids (C10:0) with an immobilized lipase, IM60, from Rhizomucor miehei . Transesterification was performed with and without organic solvent. After 24 h incubation in hexane, there was an average of 28.3±3.5 mol% incorporation of C10:0 into sesame oil. The solvent-free reaction produced an average of 25.7p±4.3 mol% capric acid. As enzyme load, substrate mole ratio, and incubation time increased, mol% capric acid incorporation also increased. For the time course reaction, incorporation of C10:0 increased up to 34.3 and 25.3 mol%, at 72 h and 8 h, for the hexane and solvent-free reactions, respectively. The highest C10:0 incorporation (62.2 mol%) occurred at a mole ratio of 1:7 (sesame oil/C10:0) in hexane and for the solventfree reaction (35.7 mol%) was obtained at a mole ratio of 1:5 and 1:7. At a lipase load of 15%, incorporation of C10:0 reached optimal values of 30.0 and 25.2 mol% for the reactions with and without hexane, respectively. There was a decline in mol% incorporation of C10:0 into sesame oil in hexane with the addition of increasing amounts of water ranging from 0–12%. With no added water, C10:0