Chronicles of hypoxia: Time-series buoy observations reveal annually recurring seasonal basin-wide hypoxia in Muskegon Lake – A Great Lakes estuary

We chronicled the seasonally recurring hypolimnetic hypoxia in Muskegon Lake – a Great Lakes estuary over 3?years, and examined its causes and consequences. Muskegon Lake is a mesotrophic drowned river mouth that drains Michigan's 2nd largest watershed into Lake Michigan. A buoy observatory tracked ecosystem changes in the Muskegon Lake Area of Concern (AOC), gathering vital time-series data on the lake's water quality from early summer through late fall from 2011 to 2013 (www.gvsu.edu/buoy). Observatory-based measurements of dissolved oxygen (DO) tracked the gradual development, intensification and breakdown of hypoxia (mild hypoxia <4?mg DO/L, and severe hypoxia <2?mg DO/L) below the ~6?m thermocline in the lake, occurring in synchrony with changes in temperature and phytoplankton biomass in the water column during July–October. Time-series data suggest that proximal causes of the observed seasonal hypolimnetic DO dynamics are stratified summer water-column, reduced wind-driven mixing, longer summer residence time, episodic intrusions of cold DO-rich nearshore Lake Michigan water, nutrient run off from watershed, and phytoplankton blooms. Additional basin-wide water-column profiling (2011–2012) and ship-based seasonal surveys (2003–2013) confirmed that bottom water hypoxia is an annually recurring lake-wide condition. Volumetric hypolimnetic oxygen demand was high (0.07–0.15?mg DO/Liter/day) and comparable to other temperate eutrophic lakes. Over 3?years of intense monitoring, ~9–24% of Muskegon Lake's volume experienced hypoxia for ~29–85?days/year – with the potential for hypolimnetic habitat degradation and sediment phosphorus release leading to further eutrophication. Thus, time-series observatories can provide penetrating insights into the inner workings of ecosystems and their external drivers.     

Effect of dispersed phase feed time on the droplet size of Pickering emulsions produced in a stirred tank

The aim of this study was to investigate the effect of feed time of the oil phase on the average droplet size of Pickering emulsions produced in stirred tanks. Three types of impellers were tested: RT, up-pumping PBT (PBTU), and down-pumping PBT (PBTD). All the impellers were tested at two sizes, T/3 and T/2. All configurations were compared at constant tip speed, power per mass, and impeller Reynolds number. The droplet diameters were measured in Mastersizer® 3,000 (Malvern). The results showed that an increase in feed time causes a reduction in the average droplet size. At lower impeller speeds and higher feed times, the effect is more pronounced. It was found that some other geometric parameters also have an impact on the average droplet size.     

Application of Mid-infrared Spectroscopy for the Measurement of Several Quality Parameters of Alcoholic Beverages, Wine and Raki

Mid-infrared (IR) spectroscopy, which is a rapid and relatively small amount of waste producing technique, was used to predict several quality parameters of two types of alcoholic beverages, wine and raki. Mid-infrared spectra of red, rose and white wines and a traditional aniseed alcoholic beverage, raki were collected and relations were established between measured chemical parameters (pH, brix, total phenol content, anthocyanin content, titratable acidity, sugar content, electrical conductivity and some colour parameters) of these beverages and their infrared spectra using chemometric techniques. Partial least square regression provided excellent prediction of total phenol (R ²?=?0.97) and anthocyanin contents (R ²?=?0.98) of wine samples and a good prediction of pH (R ²?=?0.9), brix (R ²?=?0.92) and colour intensity (R ²?=?0.93) values were obtained. Brix, total phenol and sugar content of raki samples were also estimated very successfully (R ²?=?0.99) for raki and good prediction was obtained with pH value. Mid-IR spectroscopy in combination with chemometrics could be a promising technique for determination of several quality parameters of alcoholic beverages simultaneously and rapidly.     

A dynamic non-isothermal model for a hydrocracking reactor: Model development by the method of continuous lumping and application to an industrial unit

Hydrocracking is an important refinery process which is carried out in catalytic reactors to convert heavy petroleum fractions into valuable products. Because of the large number of species and complex reactions involved, modeling of hydrocracking is a challenging task. In this paper a dynamic, non-isothermal reactor model has been constructed using the method of continuous lumping which treats the complex reactive mixture as a continuum. In doing so concentrations are characterized in terms of reactivity which is a monotonic function of the true boiling point of the mixture. The material and energy balances are developed in the form of integro-differential equations. The significant modeling parameters are identified and estimated using data from an industrial reactor. Steady-state and dynamic predictions of the model outputs such as reactor temperature, product yields and hydrogen consumption are shown to be in good agreement with plant data.     

Plant-wide hierarchical optimization and control of an industrial hydrocracking process

Hydrocracking is a crucial refinery process in which heavy hydrocarbons are converted to more valuable, low-molecular weight products. Hydrocracking plants operate with large throughputs and varying feedstocks. In addition the product specifications change due to varying economic and market conditions. In such a dynamic operating environment, the potential gains of real-time optimization (RTO) and control are quite high. At the same time, real-time optimization of hydrocracking plants is a challenging task. A complex network of reactions, which are difficult to characterize, takes place in the hydrocracker. The reactor effluent affects the operation of the fractionator downstream and the properties of the final products. In this paper, a lumped first-principles reactor model and an empirical fractionation model are used to predict the product distribution and properties on-line. Both models have been built and validated using industrial data. A cascaded model predictive control (MPC) structure is developed in order to operate both the reactor and fractionation column at maximum profit. In this cascade structure, reactor and fractionation units are controlled by local decentralized MPC controllers whose set-points are manipulated by a supervisory MPC controller. The coordinating action of the supervisory MPC controller accomplishes the transition between different optimum operating conditions and helps to reject disturbances without violating any constraints. Simulations illustrate the applicability of the proposed method on the industrial process.     

A Facile Technique to Produce Open Cell Titanium Foams

Nature prefers open cell order in most structures such as trees and skeletons. Engineers have been imitating the nature, to obtain high specific strength, to transfer heat, energy absorbance and filtering for various applications such as filters, heat exchangers, impact absorbers, bone implants. Although ceramic foams have been produced and used as heat shields and filters, recently a great effort has been put on metallic foams produced from aluminium, copper, iron, stainless steel, nickel and titanium. Studies on open cell structured titanium foams are steps forward among these materials due its good biocompatibility and high specific strength. In this study, open cell titanium foams are produced utilizing polymer impregnation process accompanied by a facile sintering method. In traditional foam making, long sintering durations reduce the efficiency as far as cost and delivery time for producers. In order to overcome these problems, an alternative solution is made in the production of open cell titanium foams. A facile method is designed to sinter the impregnated polymers by using induction heating. Titanium foams with open cell structures are successfully produced. SEM, XRD, metallographic characterizations are performed. Average hardness value is calculated as 815.093 ± 6.59 Hv0.1.     

不同电刺激处理时间对宰后马肉成熟过程中嫩度的影响

采用不同电刺激处理时间对宰后马肉进行处理,对马肉成熟过程中的蒸煮损失率、剪切力、可溶性蛋白浓度(soluble protein concentration,SPC)、肌原纤维小片化指数(myofibrillar fragmentation index,MFI)、胶原蛋白溶解性及微观结构进行研究。结果表明:不同电刺激处理时间对宰后马肉成熟过程中的蒸煮损失率没有显著影响(P0.05);在一定电刺激处理时间范围内,马肉成熟过程中剪切力下降,SPC上升,MFI上升,胶原蛋白溶解性上升。实验条件下电刺激60 s对改善马肉的嫩度具有较好的效果,进一步延长电刺激处理时间对嫩度的改善效果不明显。电刺激60 s、成熟14 d时,马肉剪切力较对照组下降了13.8%,SPC与MFI分别是对照组的1.16倍与1.28倍,电刺激破坏了马肉的肌纤维结构。适当的电刺激处理能够促进宰后马肉的成熟,使较为粗糙的马肉得到有效的嫩化。本研究为马肉电刺激嫩化机理及产品开发提供了一定的理论依据。