Internal deterioration of concrete by the oxidation of pyrrhotitic aggregates

This paper presents research results on the causes of a severe concrete deterioration, which occurred in many building foundations approximately 2 years after construction. Concrete samples were investigated with X-ray diffraction (XRD) analysis, a scanning electron microscope (SEM) and a petrographic examination performed with a stereomicroscope. It was found that the early cracking of concrete stemmed from the oxidation of the pyrrhotite found in the anorthosite aggregates used to produce the concrete. The oxidation process led to the precipitation of iron hydroxides having a higher volume than the original pyrrhotite does. The presence of micas (biotite) close to the pyrrhotite seemed to promote and accelerate the oxidation process.     

Purification of rosmarinic acid extracts from Lavandula vera MM cell biomass

Two approaches for purification of rosmarinic acid extracts, obtained from Lavandula vera MM cell biomass were investigated: adsorption on different Amberlite XAD resins and extraction with ethylacetate. Results showed that when ethylacetate extraction was used, 18.7 times higher level of purity compared to initial material was achieved. Similarly the obtained preparations from adsorption on Amberlite XAD-7 resin and elution with 80% ethanol contained 29.8% rosmarinic acid, which is 7.7 times higher purity compared to initial material. The precipitation of rosmarinic acid as Ca-rosmarinate was investigated as well. The obtained rosmarinic acid preparations were with low yield (34% of rosmarinic acid fell into sediment).     

Performance characteristics of cement grouts made with various combinations of high-range water reducer and cellulose-based viscosity modifier

Cellulose-based viscosity-modifying admixtures (VMA) are used to increase the viscosity of cement-based systems, hence, reducing the risk of material separation during handling and transport and thereafter until the onset of hardening. To ensure proper fluidity such admixtures are incorporated along with high-range water reducers (HRWRs). The ability of the VMA to ensure the required rheological properties depends on the type and interaction with the incorporated HRWR. Good understanding of such interaction is essential to ensure adequate performance. Limited knowledge is available on the effect of cellulose-based VMA and HRWR on physico-chemical characteristics and cement hydration.

The performance of grouts made with 0.40 water/cement (w/c) ratio containing a liquid-based cellulose material was investigated for mixtures made with polynaphtalene sulfonate (PNS) and polymelamine sulfonate (PMS) HRWR. The grouts are tested for fluidity, rheological properties, stability, setting and rate of hydration. The grouts were also tested for strength and pore-size distribution, and microstructural characteristics.

This paper summarizes the results of the study regarding the influence of the type and dosage of HRWR on key characteristics of grouts made with the cellulose-based VMA.     

Extracts of plant cell cultures of <Emphasis Type="Italic">Lavandula vera</Emphasis> and <Emphasis Type="Italic">Rosa damascena</Emphasis> as sources of phenolic antioxidants for use in foods

Ethanolic extracts of plant cell cultures of lavender (Lavandula vera) and rose (Rosa damascena) have been examined as potential food antioxidants. The L. vera cell extract quenched the radicals Fremy’s salt, DPPH (2,2-diphenyl-1-picrylhydrazyl radical), and ABTS^·+ (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic) radical) more efficiently than the R. damascena extract. Also the L. vera extract inhibited lipid oxidation in a methyl linoleate emulsion more efficiently than the R. damascena extract. However, the L. vera extract had a prooxidative effect on the iron-based Fenton reaction in an aqueous model system. A similar effect was observed for pure rosmarinic acid, but not for the R. damascena extract. The addition of L. vera extract to minced chicken meat reduced lipid oxidation (measured as thiobarbituric acid reactive species) and the loss of α-tocopherol during cold storage after the meat was cooked. This suggests the antioxidative properties of L. vera extracts dominate in a real food system.     

Determining the number of postal units in the network – Fuzzy approach,Serbia case study

One of the main, current, goals of the public postal operators in developing countries is to define the model for proper postal network design and access. The access to the postal network represents a set of different elements that interact with each other and have a common aim of providing continuous, of high quality, reliable and sustainable universal postal service. Worldwide experience suggests different approaches in defining the components and criteria for establishing the system of access to the postal network of the public operator. In this paper we present two different approaches. The first one is based on criteria determined in previous study and, here, we develop proper mathematical formulation. The second one is new, general, method created to generate fuzzy rules from numerical data, well known as Wang–Mendel’s method. The authors apply both methods on real data collected from Serbian municipalities and finally, compare results obtained by them.     

Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation

Ginger nut biscuits are popular traditional biscuits which contain honey. In order to improve their nutritive profile and functionality, standard formulation based on wheat flour was substituted with buckwheat flour at three levels (30%, 40%, 50%). The quality attributes (chemical composition, microelements, bioactive compounds (total polyphenols, rutin, quercetin), antioxidative potential, textural and sensory properties) were compared to control biscuit (based on wheat flour) and biscuits substituted with rye at the same levels, since rye is used as an ingredient which improves the quality of ginger nut biscuits. Substitution with buckwheat flour resulted in a significant increase (p < 0.05) in protein, Zn, total polyphenols, antioxidative and chelating activity. Total dietary fibre, Cu, Mn and Fe contents also increased but did not exceed those in rye substituted biscuits. Consumption of 100 g of enriched biscuits could contribute to reaching ≈18–22% (buckwheat) and 16–17% (rye) of the estimated daily average total polyphenols intake, respectively. With the contents of rutin and quercetin at 3.96–6.57 mg/100 g d.b. and 0.087–0.214 mg/100 g d.b., respectively, buckwheat substituted biscuits may significantly contribute to total dietary flavonoid intake and meet the demands of preventive nutrition. Buckwheat enriched biscuits were rated higher regarding sensory attributes, softness and fracturability as compared to control but lower compared to rye supplemented biscuits.