Particle size distribution dynamics during precipitative softening: declining solution composition

Particle removal is a critical step in the treatment of surface water for potable use, and the majority of drinking water treatment plants employ precipitative coagulation processes such as alum and iron “sweep-floc” coagulation or lime softening for particle pre-treatment. Unfortunately, little is quantitatively known about how particle size distributions are shaped by simultaneous precipitation and flocculation. In an earlier paper, we demonstrated the effects of the saturation ratio, the mixing intensity and the seed concentration on the rates of homogeneous nucleation, precipitative growth and flocculation during precipitation of calcium carbonate at constant solution composition using electronic particle counting techniques. In this work, we extend those findings to systems more closely emulating the conditions in actual softening processes (i.e., declining solution composition). Key findings include the strong dependence of the rate of flocculation on the initial saturation ratio and demonstration of the benefits of seeding precipitative softening from the perspective of optimizing the effluent particle size distribution. The mixing intensity during precipitation was also shown to strongly influence the final particle size distribution. Implications of the findings with respect to softening practice are discussed.     

Synthesis and Theoretical Study of New Guanylated Cyclophosphazenes and Their Use in the CO2 Fixation into Styrene Carbonate

Three new guanylated cyclophosphazenes G1–G3 have been synthesized through the catalytic guanylation of three different bi, tetra and hexa (p-aminophenoxy)-cyclophosphazenes by using N,N’-diisopropylcarbodiimide as guanylating agent, ZnEt₂ as catalyst and dry tetrahydrofuran as solvent. The resulting products have been characterized by ¹H, ¹³C{¹H} and ³¹P{¹H} NMR spectroscopy. The hexaguanylated cyclophosphazenes exhibit a deep purple colour, unusual for this type of compounds. The electronic structure of these compounds was investigated by carrying out density functional calculations at PBE-D3(BJ)/TZP level of theory. The molecular structural analysis reveals that aromatic rings are stacked and time dependent density functional calculations show that a charge transfer electronic transition occurs between the aromatic rings which absorb light around 500–700 nm. Finally, the catalytic usefulness of guanylated cyclophosphazene compounds G1–G3 has been proven by the preparation of styrene carbonate from the reaction between styrene oxide and carbon dioxide.

     

Digital signal propagation delay in a nano-circuit containing reactive and resistive elements

The transient switching delay in a micro/nano-scale circuit containing resistive and reactive elements are sternly affected by the surge in the resistance arising from sub-linear current-voltage (I-V) characteristics limited by the velocity and current saturation. The saturation arises due to the realignment of randomly oriented velocity vectors to the unidirectional streamlined ones in a high electric field when voltage applied across a resistor exceeds its decreasing critical value with reduced channel length. The frequency response f = 1/2πτ_t is affected by a transit time delay τ_t is lower than that predicted from the application of Ohm’s law. The resistance surge dramatically boosts the RC time constant and switching delay and attenuates the L/R time constant and switching delay.     

Reduction of folic acid during baking and implications for mandatory fortification of bread

A pilot scale study designed to quantify the reduction of folic acid during bread baking in Ireland was undertaken. Flour was fortified with different concentrations of folic acid and used to make four different types of commercial bread. The dispersal of folic acid in flour on a pilot scale was variable but better homogeneity would have been achieved in the final bread due to batch size and thorough mixing of the dough. Generally, the heat degradation of folic acid during baking was between 21.9% and 32.1%. Whilst the percentage degradation of folic acid in white pan loaves, white baguettes and brown soda bread were similar the result in wholemeal bread was found to be significantly higher than in other bread types tested. Taking into account all variables affecting folic acid concentration during baking, a concentration of c. 225 μg 100 g^?1 folic acid would be needed in flour to deliver commercial bread in Ireland with an average folic acid content of 120 μg 100 g^?1 in line with Government requirements.     

Home visits by neighborhood Mentor Mothers provide timely recovery from childhood malnutrition in South Africa: results from a randomized controlled trial

Background  

Child and infant malnourishment is a significant and growing problem in the developing world. Malnourished children are at high risk for negative health outcomes over their lifespans. Philani, a paraprofessional home visiting program, was developed to improve childhood nourishment. The objective of this study is to evaluate whether the Philani program can rehabilitate malnourished children in a timely manner.     

Ohmic cooking of whole turkey meat – Effect of rapid ohmic heating on selected product parameters

Intact turkey meat was cooked using low temperature long time (LTLT) and high temperature short time (HTST) protocols in a combined ohmic/convection system and compared to conventional (CONV) steam cooking. Both ohmic protocols gave a significantly lighter (p < 0.05) and a more uniform colour vs. CONV, while no significant differences (p ? 0.05) were found in texture profile analysis attributes between LTLT and CONV though HTST showed significantly higher attributes (p < 0.05). Cook loss was significantly (p < 0.05) different between treatments (25.2%, 27.9% and 31.3% for LTLT, CONV and HTST). Sensory studies largely confirmed these observations. Cook values (p < 0.05) were lowest for LTLT (4.0) followed by HTST (5.4) and control (8.5). Lipid oxidation and sulphur-flavour-compound development (measured over 7 days) were higher for conventional than ohmic treatments. Overall, these results demonstrate considerable industrial potential for ohmic heating, yielding high quality products with an 8–15-fold reduction in cooking time.     

Bacillus and Paenibacillus species associated with extended shelf life milk during processing and storage

Characterisation of spore formers associated with extended shelf life milk was performed by analysing the bacteriological quality of milk samples collected at various processing stages and during storage. Isolates were identified with MALDI‐TOF‐MS. Milk had spore counts <2 log₁₀ cfu/mL and 4 log₁₀ cfu/mL during processing and storage, respectively. Bacillus pumilus dominated the bacterial population. Bacterial species were inoculated into sterile milk for a shelf life study, and the population change was observed over 42 days at 7 °C. Although the extended shelf life milk process was effective in reducing bacterial counts and species diversity, the presence of Bacillus cereus shows a potential safety problem in extended shelf life milk.     

A theory of viscous hydroplaning

The traction developed in the contact area of a pneumatic tyre rolling and accelerating on a wet road surface is simulated by a block of rubber slipping on a two-dimensional sinusoidal surface covered with a thin water film. The resulting pressure-wedge formation on individual asperities of the surface provides a net uplift which tends to force tyre-tread and surface apart, thus promoting the onset of skidding or viscous hydroplaning. The important factor in minimizing skidding hazards is the provision of an adequate micro-roughness at asperity tips which contributes an adhesional mechanism to the overall friction coefficient. It is shown that in comparison with the adhesional contribution to friction, the contribution of hysteresis and viscous shear of the film are insignificant at low slip speeds.