Permeable reactive barrier for groundwater remediation

This article aims to provide an overview of the upcoming technology of permeable reactive barriers for groundwater remediation. A comprehensive list of references and web-links are also provided for further in-depth understanding. A brief discussion on the Australian perspective on this emerging technology is also included.     

Sorption,diffusion, and swelling characteristics of sodium alginate and its blend membranes with poly(vinyl alcohol) in water–acetic acid mixtures

Sorption, diffusion, and swelling characteristics of sodium alginate and its blend membranes with poly(vinyl alcohol) were investigated for water–acetic acid mixtures by using a gravimetric method at 30, 40, and 50°C. The membranes were characterized by X‐ray diffraction and Fourier transform infrared techniques. Concentration‐independent diffusion coefficients were obtained by applying Fick's relationship before completion of equilibrium sorption. Permeation coefficients were calculated from sorption and diffusion coefficients. Concentration profiles of liquids were computed considering the sheet geometry for the membrane by solving Fick's equation under suitable boundary conditions. Arrhenius activation parameters were computed for the transport processes. Experimental results and calculated quantities were discussed to understand membrane–solvent interactions. © 2004 Wiley Periodicals, Inc. J Appl Polym Sci 94: 1139–1150, 2004     

Sorption/diffusion of aqueous mixtures of 1,4‐dioxane/tetrahydrofuran through blend membranes of poly(vinyl alcohol) and sodium alginate: Their compatibility and pervaporation separation studies

Blend membranes of poly(vinyl alcohol) (PVA) and sodium alginate (NaAlg) were prepared by solution casting and crosslinked with glutaraldehyde (GA). Polymer blend compatibility was studied in water by measuring solution viscosity at 30°C. From the viscosity data, interaction parameters were determined to find the blend compatibility. Thickness of the membranes ranged between 35 and 40 μm. Circular disc‐shaped samples were cut from the thin membranes to perform gravimetric sorption experiments in water + 1,4‐dioxane and water + tetrahydrofuran mixtures at 30°C. Diffusion coefficients were calculated using Fick's equation. Concentration profiles of liquids were computed by solving Fick's equation under suitable boundary conditions. Diffusion coefficients show a dependence on the composition of the blends as well as composition of binary mixtures. A correlation was attempted between concentration profiles and diffusion coefficients of the transporting liquids. Degree of swelling and sorption coefficients were calculated from the gravimetric sorption data. Sorption kinetics was studied using an empirical equation to understand the nature of sorption–diffusion anomalies. Membrane selectivity for water + 1,4‐dioxane and water + tetrahydrofuran mixtures were calculated from the pervaporation experiments. A correlation between sorption and membrane selectivity was attempted. © 2005 Wiley Periodicals, Inc. J Appl Polym Sci 98: 178–188, 2005     

Strain and electric field-modulated indirect-to-direct band transition of monolayer GaInS2

Journal of Computational Electronics - The strain- and electric field-dependent electronic and optical properties of monolayer GaInS2 have been calculated using density functional...     

Enzyme-Assisted Process for Production of Superior Quality Vanilla Extracts from Green Vanilla Pods Using Tea Leaf Enzymes

Vanilla planifolia Andrews is a perennial tropical vine and is an orchid grown for its pleasant flavor. There is an increasing trend world over for using natural flavors. Vanilla being an important food flavoring ingredient, the demand for natural vanilla extract is increasing. Hence, the aim of the present study was to prepare vanilla extract from green beans without going through the elaborate and time-consuming conventional curing process. Vanilla beans after size reduction were mixed in a suitable proportion with tea leaf enzyme extract (TLEE) and incubated to facilitate action of enzymes on vanilla flavor precursors. The beans mix was squeezed, and the filtrate was treated with ethanol to extract the vanilla flavor. TLEE-treated extracts had higher vanillin content (4.2%) compared to Viscozyme extract (2.4%). Also, it had higher intensity of vanilla flavor, sweet, and floral notes. Further, electronic nose analysis confirmed the discrimination between extracts. It was concluded that the use of TLEE is very much useful to obtain higher yield of vanilla extract and superior quality vanilla flavor, which avoids the traditional laborious and time-consuming curing process.     

Morphological, structural, and functional properties of maranta (Maranta arundinacea L) starch

Starch isolated from maranta (Maranta arundinacea) tuber and studied for its various physicochemical characteristics. The amylose content of the starch was 24.8%. SEM showed that the granules were small indented and spherical. Maranta starch granule size has a range of 2.92–6.42 μm, (mean of 4.84 μm), length/degree of 1.20, and roundness of 0.73. Maranta starch has a gelatinization temperature of 74.8°C, peak viscosity of 498 BU, and cold paste viscosity of 669 BU. It also possessed higher freeze-thaw stability. Dynamic rheological properties of maranta starch, measured using parallel plate geometry showed increased storage modulus (G’) values, while loss modulus (G″) values were decreased with increasing frequency values (0–100 Hz). The low gelatinization temperature and high freeze thaw stability of starch indicates its potential for application as a thickener in food industries.