Effects of alkaline fly ash precipitation on the Sphagnum mosses in Niinsaare bog, NE Estonia

Tiivistelmä: Emäksisen tuhkalaskeuman vaikutus rahkasammaliin Niinsaarensuolla Koillis-Virossa

The effects of alkaline fly ash precipitation on the Sphagnum mosses in Niinsaare bog, NE Estonia

Tiivistelmä: Emäksisen tuhkalaskeuman vaikutus rahkasammaliin Niinsaarensuolla Koillis-Virossa

Impact of precipitation on the water table level of different ombrotrophic raised bog complexes, central Estonia

Sadannan vaikutus vedenpinnan tasoon kohosuolla

Effects of repeated slash removal in thinned stands on soil chemistry and understorey vegetation

Abstract

In-line Monitoring of Precipitation Process using Raman Spectroscopy and ATR-FTIR

Polymorfian jatkuva seuranta saostuksessa on hyödyllistä suunnittelun ja kidetuotteen ominaisuuksien sekä kiteytystä seuraavan jatkoprosessoinnin kannalta. Tässä diplomityössä on tutkittu L-glutamiinihapon kahden (- ja ß) polymorfimuodon liukoisuuden riippuvuutta pH:sta ja lämpötilasta.Tulokseksi saatiin, että kummankin polymorfin liukoisuus kasvoi sekä pH:ta ettälämpötilaa kasvatettaessa. ¿¿muodon liukoisuus oli korkeampi kuin ß-muodon liukoisuus valituilla pH-arvoilla eri lämpötiloissa. Lisäksi seurattiin puolipanostoimisen saostuksen aikana 1-litraisella laboratoriokiteyttimellä muodostuvan kiteisen polymorfiseoksen koostumusta hyödyntäen in-line Raman-spektroskopiaa. Myös liuoksen pH-muutosta seurattiin sekä liuoksen koostumusta ATR FTIR-spektroskopian (Attenuated Total Reflection Fourier Transform Infrared Spectrometer) avulla. Tutkittavina muuttujina olivat mm. sekoitusintensiteetti, sekoitintyyppi, reaktanttien (natriumglutamaatti ja rikkihappo) konsentraatiot sekä syötetyn rikkihapon syöttökohta kiteyttimessä. Työhön sisältyi 36 koetta ja osa kokeista toistettiin tulosten oikeellisuuden tarkistamiseksi. Inline-mittaustulosten verifioimiseksi kidenäytteet analysoitiin myös käyttämällä konfokaali Raman-mikroskooppia. Kidemorfologiaa tutkittiin SEM-kuvien (Scanning Eletronic Microscope) avulla. Työ osoitti, että Raman-spektroskopia on joustava ja luotettava menetelmä saostusprosessin jatkuvaan seurantaan L-glutamiinihapolla. Alhaiset lähtöainepitoisuudet tuottivat pääasiassa ¿¿muotoa, kun taas alhainen sekoitusteho edisti ß-muodon muodostumista. Syöttökohta vaikutti merkittävästi polymorfiaan. Kun rikkihapon syöttökohta oli epäideaalisesti sekoitetulla vyöhykkeellä, nousi ylikylläisyystaso korkeaksi ja päätuote oli tällöin ß-muotoa. 6-lapainen vinolapaturbiini (nousukulma 45o) ja 6-lapainen levyturbiini eivät merkittävästi poikenneet toisistaan muodostuvien polymorfien osalta.

Micronization of Pharmaceuticals and Food Ingredients using Supercritical Fluid Techniques

Micronization techniques based on supercritical fluids (SCFs) are promising for the production of particles with controlled size and distribution. The interest of the pharmaceutical field in the development of SCF techniques is increasing due to the need for clean processes, reduced consumption of energy, and to their several possible applications. The food field is still far from the application of SCF micronization techniques, but there is increasing interest mainly for the processing of products with high added value. The aim of this study is to use SCF micronization techniques for the production of particles of pharmaceuticals and food ingredients with controlled particle size and morphology, and to look at their production on semi-industrial scale. The results obtained are also used to understand the processes from the perspective of broader application within the pharmaceutical and food industries. Certain pharmaceuticals, a biopolymer and a food ingredient have been tested using supercritical antisolvent micronization (SAS) or supercritical assisted atomization (SAA) techniques. The reproducibility of the SAS technique has been studied using physically different apparatuses and on both laboratory and semi-industrial scale. Moreover, a comparison between semi-continuous and batch mode has been performed. The behaviour of the system during the SAS process has been observed using a windowed precipitation vessel. The micronized powders have been characterized by particle size and distribution, morphology and crystallinity. Several analyses have been performed to verify if the SCF process modified the structure of the compound or caused degradation or contamination of the product. The different powder morphologies obtained have been linked to the position of the process operating point with respect to the vapour-liquid equilibrium (VLE) of the systems studied, that is, mainly to the position of the mixture critical point (MCP) of the mixture. Spherical micro, submicro- and nanoparticles, expanded microparticles (balloons) and crystals were obtained by SAS. The obtained particles were amorphous or with different degrees of crystallinity and, in some cases, had different pseudo-polymorphic or polymorphic forms. A compound that could not be processed using SAS was micronized by SAA, and amorphous particles were obtained, stable in vials at room temperature. The SCF micronization techniques studied proved to be effective and versatile for the production of particles for several uses. Furthermore, the findings of this study and the acquired knowledge of the proposed processes can allow a more conscious application of SCF techniques to obtain products with the desired characteristics and enable the use of their principles for broader applications.

Metallien talteenotto kloridiliuoksesta

Diplomityön tarkoituksena oli tutkia ja kehittää menetelmä arvometallien kuten kuparin, sinkin, koboltin ja nikkelin talteenottoon metallikloridiliuoksesta. Tavoitteena oli valita taloudellisin ja ympäristöystävällisin menetelmä, jolla saadaan nämä arvometallit myyntituotteiksi. Lisäksi puhdistetun prosessiveden tuli täyttää asetetut tavoitteet. Kirjallisuustyön perusteella laskettiin viidelle eri prosessivaihtoehdolle ainetaseet HSC Sim 6.0 ohjelmalla, joka on HSC Chemistry-pohjainen prosessien simulointi- ja mallinnusohjelma. Kaikissa vaihtoehdoissa oli ensimmäisenä prosessiosana kuparin, sinkin, koboltin ja nikkelin sulfidisaostus ja sakan pesu. Sulfidisaostusta seurasi vaihtoehtoisesti joko 1) hapetus hapella ja hydroksidisaostus, 2) hapetus vetyperoksidilla ja hydroksidisaostus, 3) pelkkä hydroksidisaostus, 4) hapetus SO2/O2-kaasuseoksella ja hydroksidisaostus tai 5) karbonaattisaostus. Taselaskennan perusteella valittiin kokeelliseen osaan tutkittavat prosessivaihtoehdot, jotka olivat sulfidisaostus, hydroksidisaostus, SO2/O2- hapetus ja hydroksidisaostus sekä karbonaattisaostus. Kokeissa arvometallit saatiin talteenotettua sulfidisaostuksella selektiivisimmin lämpötilassa 55 °C ja pH:ssa 4. Näissä olosuhteissa reagenssin kulutus verrattaessa muihin tehtyihin sulfidisaostuksiin oli pienin. Sakka laskeutui ja suotautui hyvin. Loppusakan sisältämien metallien (kupari, sinkki ja koboltti) pitoisuudet olivat korkeimmat. Myös nikkelin määrä oli suuri. Mangaani ja rauta saatiin talteenotettua selektiivisimmin karbonaattisaostuksella lämpötilassa 65 °C. Sakka sisälsi eniten mangaania. Sakka laskeutui ja suotautui hyvin. Tällä menetelmällä puhdistetun prosessiveden laatu täytti asetetut tavoitteet.

Voimalaitos- ja jätevesitutkimus

Tässä työssä tutkittiin Stora Enso Oyj:n Heinolan Flutingtehtaan voimalaitos- ja jätevesien seuranta-analyysimenetelmien kehittämistä. Käytössä olevia menetelmiä vertailtiin vaihtoehtoisiin uusiin menetelmiin, jotka perustuvat erotustekniikoihin ja automaatioon. Flutingtehtaalla nykyisin käytössä olevat analyysimenetelmät perustuvat suurelta osin standardimäärityksiin, joissa käytetään pääasiassa titrausta. Määritykset vievät paljon aikaa, koska titraukset toteutetaan manuaalisesti. Titrausten päätepisteet tulkitaan esim. indikaattorin värinmuutoksella ja saostamalla, joten määritysten tarkkuus vaihtelee. Kokeellisessa osassa Flutingtehtaan puhtaista voimalaitosvesistä yhdistetty sekoitenäyte analysoitiin kahdella ionikromatografilla, liekkiatomiabsorptiospektrometrillä ja kapillaarielektroforeesilla. Yksittäisiä näytteitä ei tutkittu. Lisäksi vesilaboratoriossa määritettävistä jätevesistä yhdistettiin sekoitenäyte, joka analysoitiin kapillaarielektroforeesilla. Samat sekoitenäytteet analysoitiin myös nykyisillä menetelmillä tehtaan vesilaboratoriossa. Tulokset osoittivat, että kokeellisessa osassa tutkitut menetelmät soveltuvat sekoitenäytteen perusteella hyvin vesilaboratoriossa käytössä oleviin kuukausianalyyseihin. Automaattisella näytteensyötöllä varustettuna kaikki kolme kokeellisessa osassa tutkittua menetelmää ovat yksikertaisia käyttää ja ne nopeuttavat analyysejä. Päivittäisiä titrausanalyysejä voidaan tehostaa ja nopeuttaa automaation avulla. Erotustekniikoilla esimerkiksi typpi voidaan määrittää kokonaistyppenä, mutta myös komponentteinaan eli ammoniakkina, nitraattina ja nitriittinä. Lisäksi samalla erotuksella voidaan määrittää useita alkali- ja maa-alkalimetalleja sekä raskas-metalleja toistomittauksilla. Menetelmän käyttöalue on laajempi erotustekniikoilla kuin perinteisillä liuoskemian mittauksilla. Erotustekniikoilla tunnistetaan helposti määritysten oikeellisuus detektointimahdollisuuksien monipuolisuuden vuoksi.

Crystallization characteristics of bioactive glasses

Bioactive glasses are excellent candidates for implant materials, because they can form a chemical bond to bone or guide bone growth, depending on the glass composition. Some compositions have even shown soft tissue attachment and antimicrobial effects. So far, most clinical applications are based on monoliths, plates and particulates of different grain sizes. There is a growing interest in special products such as porous implants sintered from microspheres and fibers drawn from preforms or glass melts. The viscosity range at which these are formed coincides with the crystallization temperature range for most bioactive glasses, thus complicating the manufacturing process. In this work, the crystallization tendency and its kinetics for a series of glasses with their compositions within the range of bioactivity were investigated. The factors affecting crystallization and how it is related to composition were studied by means of thermal analysis and hot stage microscopy. The crystal compositions formed during isothermal and non-isothermal heat treatments were analyzed with SEM-EDXA and X-ray diffraction analysis. The temperatures at which sintering and fiber drawing can take place without interfering with crystallization were determined and glass compositions which are suitable for these purposes were established. The bioactivity of glass fibers and partly crystallized glass plates was studied by soaking them in simulated body fluid (SBF). The thickness of silica, calcium and phosphate rich reaction layers on the glass surface after soaking was used as an indication of the bioactivity. The results indicated that the crystallization tendencies of the experimental glasses are strongly dependent on composition. The main factor affecting the crystallization was found to be the alkali oxide content: the higher the alkali oxide content the lower the crystallization temperature. The primary crystalline phase formed at low temperatures in these glasses was sodium calcium silicate. The crystals were found to form through internal nucleation, leading to bulk crystallization. These glasses had high bioactivity in vitro. Even when partially crystalline, they formed typical reaction layers, indicating bioactivity. In fact, sodium calcium silicate crystals were shown to transform in vitro into hydroxyapatite during soaking. However, crystallization should be avoided because it was shown to retard dissolution, bioactivity reactions and complicate fiber drawing process. Glass compositions having low alkali oxide content showed formation of wollastonite crystals on the surface, at about 300°C above the glass transition temperature. The wide range between glass transition and crystallization allowed viscous flow sintering of these compositions. These glasses also withstood the thermal treatments required for fiber drawing processing. Precipitation of calcium and phosphate on fibers of these glasses in SBF suggested that they were osteoconductive. Glasses showing bioactivity crystallize easily, making their hot working challenging. Undesired crystallization can be avoided by choosing suitable compositions and heat treatment parameters, allowing desired product forms to be attained. Small changes in the oxide composition of the glass can have large effects and therefore a thorough understanding of glass crystallization behavior is a necessity for a successful outcome, when designing and manufacturing implants containing bioactive glasses.

Influence of topography and surface chemistry on the wetting properties of TiO2-based ceramic coatings

Vätning av fasta ytor är ett viktigt fenomen i såväl naturen som i en lång rad av industriella tillämpningar. Det är allmänt känt att vätningen av en fast yta styrs av ytans kemi samt struktur. Målsättningen med avhandlingen var att studera hur kemisk heterogenitet och ytråhet på nanometernivå påverkar vätningsegenskaperna hos en fast yta. Ytorna som studerades var titandioxid-baserade kerama ytor som framställdes med hjälp av en sol-gel process. Vätningstudierna utfördes genom kontaktvinkelmätningar, vilket innebär att man mäter vinkeln som vätska/luft-gränsskiktet hos en vätskedroppe bildar mot en fast yta. Ytråheten hos materialen studerades främst genom atomkraftsmikroskopi (AFM). I AFM detekteras ytans struktur av en mycket skarp nål som skannar ytan. Resultaten i avhandlingen kunde framgångsrikt modelleras med existerande teorier för vätning av heterogena ytor.

Astringent Food Compounds and Their Interactions with Taste Properties

Astringency is traditionally thought to be induced by plant tannins in foods. Because of this current research concerning the mechanism of astringency is focused on tannin‐protein interactions and thus on precipitation, which may be perceived by mechanoreceptors. However, astringency is elicited by a wide range of different phenolic compounds, as well as, some non‐phenolic compounds in various foods. Many ellagitannins or smaller compounds that contribute to astringent properties do not interact with salivary proteins and may be directly perceived through some receptors. Generally, the higher degree of polymerization of proanthocyanidins can be associated with more intense astringency. However, the astringent properties of smaller phenolic compounds may not be directly predicted from the structure of a compound, although glycosylation has a significant role. The astringency of organic acids may be directly linked to the perception of sourness, and this increases along with decreasing pH. Astringency can be divided into different sub‐qualities, including even other qualities than traditional mouth‐drying, puckering or roughing sensations. Astringency is often accompanied by bitter or sour or both taste properties. The different sub‐qualities can be influenced by different astringent compounds. In general, the glycolysation of the phenolic compound results in more velvety and smooth mouthdrying astringency. Flavonol glycosides and other flavonoid compounds and ellagitannins contribute to this velvety mouthdrying astringency. Additionally, they often lack the bitter properties. Proanthocyanidins and phenolic acids elicit more puckering and roughing astringency with some additional bitter properties. Quercetin 3‐O‐rutinoside, along with other quercetin glycosides, is among the key astringent compounds in black tea and red currants. In foods, there are always various other additional attributes that are perceived at the same with astringency. Astringent compounds themselves may have other sensory characteristics, such as bitter or sour properties, or they may enhance or suppress other sensory properties. Components contributing to these other properties, such as sugars, may also have similar effects on astringent sensations. Food components eliciting sweetness or fattiness or some polymeric polysaccharides can be used to mask astringent subqualities. Astringency can generally be referred to as a negative contributor to the liking of various foods. On the other hand, perceptions of astringent properties can vary among individuals. Many genetic factors that influence perceptions of taste properties, such as variations in perceiving a bitter taste or variations in saliva, may also effect the perception of astringency. Individuals who are more sensitive to different sensations may notice the differences between astringent properties more clearly. This may not have effects on the overall perception of astringency. However, in many cases, the liking of astringent foods may need to be learned by repetitive exposure. Astringency is often among the key sensory properties forming the unique overall flavour of certain foods, and therefore it also influences whether or not a food is liked. In many cases, astringency may be an important sub‐property suppressed by other more abundant sensory properties, but it may still have a significant contribution to the overall flavour and thus consumer preferences. The results of the practical work of this thesis show that the astringent phenolic compounds are mostly located in the skin fractions of black currants, crowberries and bilberries (publications I–III). The skin fractions themselves are rather tasteless. However, the astringent phenolic compounds can be efficiently removed from these skin fractions by consecutive ethanol extractions. Berries contain a wide range of different flavonol glycosides, hydroxycinnamic acid derivatives and anthocyanins and some of them strongly contribute to the different astringent and bitterness properties. Sweetness and sourness are located in the juice fractions along with the majority of sugars and fruit acids. The sweet and sour properties of the juice may be used to mask the astringent and bitterness properties of the extracts. Enzymatic treatments increase the astringent properties and fermented flavour of the black currant juice and decrease sweetness and freshness due to the effects on chemical compositions (IV). Sourness and sweetness are positive contributors to the liking of crowberry and bilberry fractions, whereas bitterness is more negative (V). Some astringent properties in berries are clearly negative factors, whereas some may be more positive. The liking of berries is strongly influenced by various consumer background factors, such as motives and health concerns. The liking of berries and berry fractions may also be affected by genetic factors, such as variations in the gene hTAS2R38, which codes bitter taste receptors (V).