Effect of wind condition on unintended hydrogen release in a hydrogen refueling station

Ambient condition, especially the wind condition, is an important factor to determine the behavior of hydrogen diffusion during hydrogen release. However, only few studies aim at the quantitative study of the hydrogen diffusion in a wind-exist condition. And very little researches aiming at the variable wind condition have been done. In this paper, the hydrogen diffusion in different wind condition which including the constant wind velocity and the variable wind velocity is investigated numerically. When considering the variable wind velocity, the UDF (user defined function) is compiled. Characteristics of the FGC (flammable gas cloud) and the HMF (hydrogen mass fraction) are analyzed in different wind condition and comparisons are made with the no-wind condition. Results indicate that the constant wind velocity and the variable wind velocity have totally different effect for the determination of hydrogen diffusion. Comparisons between the constant wind velocity and the variable wind velocity indicate that the variable wind velocity may cause a more dangerous situation since there has a larger FGC volume. More importantly, the wind condition has a non-negligible effect when considering the HMF along the radial direction. As the wind velocity increases, the distribution of the HMF along the radial direction is not Gaussian anymore when the distance between the release hole and the observation line exceeds to a critical value. This work can be a supplement of the research on the hydrogen release and diffusion and a valuable reference for the researchers.     

A Possible Industrial Solution to Ferment Lignocellulosic Hydrolyzate to Ethanol: Continuous Cultivation with Flocculating Yeast

The cultivation of toxic lignocellulosic hydrolyzates has become a challenging research topic in recent decades. Although several cultivation methods have been proposed, numerous questions have arisen regarding their industrial applications. The current work deals with a solution to this problem which has a good potential application on an industrial scale. A toxic dilute-acid hydrolyzate was continuously cultivated using a high-cell-density flocculating yeast in a single and serial bioreactor which was equipped with a settler to recycle the cells back to the bioreactors. No prior detoxification was necessary to cultivate the hydrolyzates, as the flocks were able to detoxify it in situ. The experiments were successfully carried out at dilution rates up to 0.52 h⁻¹. The cell concentration inside the bioreactors was between 23 and 35 g-DW/L, while the concentration in the effluent of the settlers was 0.32 ± 0.05 g-DW/L. An ethanol yield of 0.42–0.46 g/g-consumed sugar was achieved, and the residual sugar concentration was less than 6% of the initial fermentable sugar (glucose, galactose and mannose) of 35.2 g/L.     

In Situ Topochemical Transformation of ZnIn2S4 for Efficient Photocatalytic Oxidation of 5-Hydroxymethylfurfural to 2,5-Diformylfuran

Photocatalytic selective oxidation of 5-hydroxymethylfurfural (HMF) coupled H₂ production offers a promising approach to producing valuable chemicals. Herein, an efficient in situ topological transformation tactic is developed for producing porous O-doped ZnIn₂S₄ nanosheets for HMF oxidation cooperative with H₂ evolution. Aberration-corrected high-angle annular dark-field scanning TEM images show that the hierarchical porous O-ZIS-120 possesses abundant atomic scale edge steps and lattice defects, which is beneficial for electron accumulation and molecule adsorption. The optimal catalyst (O-ZIS-120) exhibits remarkable performance with 2,5-diformylfuran (DFF) yields of 1624 µmol h⁻¹ g⁻¹ and the selectivity of >97%, simultaneously with the H₂ evolution rate of 1522 µmol h⁻¹ g⁻¹. Mechanistic investigations through theoretical calculations show that O in the O-ZIS-120 lattice can reduce the oxidation energy barrier of hydroxyl groups of HMF. In situ attenuated total reflection surface-enhanced infrared absorption spectroscopy (ATR-SEIRAS) results reveal that DFF^* (C₄H₂(CHO)₂O^*) intermediate has a weak interaction with O-ZIS-120 and desorb as the final product. This study elucidates the topotactic structural transitions of 2D materials simultaneously with electronic structure modulation for efficient photocatalytic DFF production.     

Effect of Bicarbonate Salts and Sequential Using of Frying Oil on Acrylamide and 5-Hydroxymethylfurfural Contents in Coated Fried Chicken Meat

In this research, the effect of different bicarbonate salts (sodium and ammonium) and their doses (0, 1, 2, and 3 g/100 g raw material) in the coating batter formula use and the sequential use of frying oil (1st, 2nd, 3rd, and 4th) on 5-hydroxymethylfurfural and acrylamide contents in coated fried chicken meat. The addition of sodium bicarbonate was efficient for reducing acrylamide content, but it increased browning and 5-hydroxymethylfurfural content compared to the control. When increasing the doses of sodium and ammonium bicarbonate from 1 to 3 g/100 g of raw material, the acrylamide content of samples did not change significantly, although adding sodium bicarbonate significantly reduced the acrylamide content as a control. These research results showed that using about 1 g/100 g raw material sodium bicarbonate rather than ammonium bicarbonate and as little frying oil as possible use during the production of coated and fried meat results in lower contents of 5-hydroxymethylfurfural and acrylamide.     

Selected product ion monitoring for quantification of 5-hydroxymethylfurfural in food products by capillary zone electrophoresis-tandem ion trap mass spectrometry

5-hydroxymethylfurfural (HMF) is an important marker of food processing and storage widely recognized as an important parameter of food freshness and quality. Its amount depends on the composition of a food product and on the thermal treatments to which the food is subjected. The aim of this work was to propose for the first time the optimization and validation of an innovative CE-MS² method for the quantification of HMF in food products exploiting selected product ion monitoring as acquisition mode. The method was applied to the analysis of different kind of samples: cereal-based baby foods, coffee, soft beverages and vinegars. In order to show the reliability of the proposed method, results were compared with those obtained by RP-HPLC-UV, and a good accordance between the two sets of data was found.     

生物质资源合成烷氧基甲基呋喃醚的研究进展

生物质资源是自然界中唯一的有机碳资源,能用于合成多种高附加值的燃料和化学品.生物质醚类化合物是其中重要的一类衍生物,烷氧基甲基呋喃醚已经应用于柴油和柴油添加剂中,特别是5-乙氧基甲基糠醛(EMF)因其具有能量密度高、毒性低、稳定性好、流动性好等特点而受到广泛关注.本文综述了近年来以5-羟甲基糠醛(HMF)为基本结构的不...     

Efficient manganese decorated cobalt based catalysts for hydrogenation of 5-hydroxymethylfurfural (HMF) to 2,5-dimethylfuran (DMF) biofuel

2,5-dimethylfuran (DMF) is a promising compound in the production of biofuel with high-quality properties. In this study, it is aimed to develop new efficient catalysts to synthesize DMF from 5-hydroxymethylfurfural (HMF). Co, Mn/Co, and Ru/Co catalysts were prepared using the NaBH₄ reduction method. The catalysts were subjected to activity tests for the hydrogenation of HMF to DMF by changing the reaction parameters, such as temperature and time. Mn/Co catalysts prepared from metal precursors at various molar ratios of Mn/Co were found to be effective in hydrogenation reactions of HMF to DMF. A 91.8% DMF yield was achieved in the presence of a Mn/Co (50/50) catalyst without noble metal at 180°C for 4 hours. The Brunauer-Emmet-Teller (BET) method, x-ray diffraction (XRD), x-ray photoelectron spectroscopy (XPS), and induction coupled plasma mass spectroscopy (ICP-MS) techniques were used to characterize the efficient Mn/Co catalyst.     

Survey of 1,2-dicarbonyl compounds in commercial honey of different floral origin

In this study we conducted a survey of the concentrations of the major 1,2-dicarbonyl compounds in 40 commercial honey samples from 12 different floral origins. 3-Deoxyglucosone (3-DG), glyoxal (GO), and methylglyoxal (MGO) were measured, using their corresponding quinoxaline derivatives, by high-performance liquid chromatography (HPLC). The analytical performance of the HPLC method for the analysis of 1,2-dicarbonyl compounds was evaluated in terms of linearity, limits of detection (LODs), limits of quantification (LOQs), and precision. Linearity over 2 orders of magnitude, LODs (0.01-0.04 mg/kg), and LOQs (0.03-0.12 mg/kg) were calculated. Instrumental precision, as measured by the repeatability relative standard deviation% (RSDr%), was found to be between 0.22% and 0.55%. Furthermore, the concentrations of factors GO and MGO with respect to 3-DG were also calculated for rapid quantification in honey. In honey samples, the concentrations of 3-DG ranged from 75.9 to 808.6 mg/kg and were significantly higher (up to 100-fold) than those of 5-hydroxymethylfurfural (HMF). Values for GO and MGO were 0.1-10.9 and 0.2-2.9 mg/kg, respectively. The chemical characteristics that most influenced the levels of 1,2-dicarbonyl compounds in honey were found to be pH and total phenols. This was supported by multivariate analysis used to classify different honey types with respect to their chemical characteristics. In addition, both dicarbonyls and phenols are believed to contribute to the development of the final color of honey.     

Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies

The effects of dough formula and baking conditions on the formations of acrylamide and hydroxymethylfurfural (HMF) were studied in a cookie model system. Increasing the sugar concentration in the dough formula increased acrylamide formation during baking at 205 °C for 11 min. The effect of sugar on acrylamide formation was more pronounced for glucose than for sucrose, expectedly. Addition of citric acid into dough formula comprising sucrose increased the susceptibility of acrylamide formation, while it decreased acrylamide formation in the dough formula comprising glucose. Decreasing the pH of dough formula increased the tendency to surface browning and the formation of hydroxymethylfurfural in cookies during baking. The results suggest that a cookie with acceptable texture and colour, but having less than 150 ng/g of acrylamide, can be manufactured by lowering the baking temperature and avoiding reducing sugars in the recipe.     

Occurrence of patulin and 5-hydroxymethylfurfural in apple sour,which is a traditional product of Kastamonu,Turkey

Apple sour is a traditional product of Kastamonu, Turkey. It is consumed by spreading on bread or drinking after diluting with water. The aim of this study was to determine patulin (PAT) and 5-hydroxymethylfurfural (HMF) in apple sour. This study is the first to evaluate the occurrence of PAT and HMF in apple sour. The samples were extracted with ethyl acetate using liquid-liquid extraction technique. PAT and HMF were determined by HPLC with UV detection. PAT was detected in all samples, and the PAT level in 94.9% of samples was found to be equal or greater than the legal limit for juice concentrates. The mean value for PAT was found to be 284 ± 307 μg kg^?1. PAT levels in 13 of 39 samples were in the range of 100 ≤ x < 200 μg kg^?1, two samples were in the range of 0 ≤ x < 50 μg kg ?1 and two samples were in the range of 1000 ≤ x < 1500 μg kg¹. HMF levels of all samples were above the legal limit for solid molasses. The mean value for HMF was found to be 16215 ± 13317 mg kg^?1. HMF levels of 10 of 39 samples were determined to be in the range of 10000 ≤ x < 20000 mg kg^?1, eight samples were in the range of 20000 ≤ x < 30000 mg kg^?1 and only three samples were in the range of 100 ≤ x < 1000 mg kg^?1. There was a significant and inverse relationship between HMF and pH of the samples. These results indicate that consumption of apple sour is a considerable risk in terms of HMF and PAT toxicity.