The salt wedge position in a bar-blocked estuary subject to pulsed inflows

A series of laboratory experiments were carried out to investigate the response of a bar-blocked, saltwedge estuary to the imposition of both steady freshwater inflows and transient inflows that simulate storm events in the catchment area or the regular water releases from upstream reservoirs. The trapped salt water forms a wedge within the estuary, which migrates downstream under the influence of the freshwater inflow. The experiments show that the wedge migration occurs in two stages, namely (i) an initial phase characterized by intense shear-induced mixing at the nose of the wedge, followed by (ii) a relatively quiescent phase with significantly reduced mixing in which the wedge migrates more slowly downstream.

Provided that the transition time t_T between these two regimes satisfies t_T>g′h⁴L/q³α, as was the case for all our experiments and is likely to be the case for most estuaries, then the transition occurs at time t_T=1.2(gα³L⁶/g′³q²)^1/6, where g′=gΔρ/ρ0 is the reduced gravity, g the acceleration due to gravity, Δρ the density excess of the saline water over the density ρ₀ of the freshwater, q the river inflow rate per unit width, and L and α are the length and bottom slope of the estuary, respectively.

A simple model, based on conversion of the kinetic energy of the freshwater inflow into potential energy to mix the salt layer, was developed to predict the displacement xw over time t of the saltwedge nose from its initial position. For continuous inflows subject to t<t_T, the model predicts the saltwedge displacement as x_w/h=1.1 (t/τ)^1/3, where the normalizing length and time scales are h=(q²/g)^1/3 and τ=g′α²h4L/q³, respectively. For continuous inflows subject to t>tT, the model predicts the displacement as xw/h=0.45N1/6(t/τ)1/6/α, where N=q²/g′h²L is a non-dimensional number for the problem. This model shows very good agreement with the experiments. For repeated, pulsed discharges subject to t<t_T, the saltwedge displacement is given by (xw/h)3−(x0/h)(xw/h)2=1.3t/τ, where x₀ is the initial displacement following one discharge event but prior to the next event. For pulsed discharges subject to t>t_T, the displacement is given by (xw/h)⁶−(x0/h)(xw/h)⁵=0.008N(t/τ)/α⁶. This model shows very good agreement with the experiments for the initial discharge event but does systematically underestimate the wedge position for the subsequent pulses. However, the positional error is less than 15%.

Determination of glyphosate mono-isopropylamine salt in process samples using flow injection analysis with tris(2,2`-bipyridyl)ruthenium(II) chemiluminescence detection

The mono-isopropylamine salt of glyphosate was selectively determined directly in industrial and commercial formulations using flow injection analysis with tris(2,2′-bipyridyl)ruthenium(II) chemiluminescence detection without the need for separation. Glyphosate and its mono-isopropylamine salt furnished detection limits of 7×10⁻⁹ and 3.5×10⁻¹⁰ M and relative standard deviations of 0.4% at 1×10⁻⁷ M and 0.8% at 5×10⁻⁸ M, respectively. The methodology is robust and reliable with samples subjected only to aqueous dilution prior to analysis.

Suppression of bitterness using sodium salts

Bitterness is an ongoing taste problem for both the pharmaceutical and food industries. This paper reports on how salts (NaCI, NaAcetate, NaGluconate, LiCI, KCI) and bitter compounds (urea, quinine-HCI, caffeine, amiloride-HCI, magnesium sulfate, KCI) interact to influence bitter perception. Sodium salts differentially suppress bitterness of these compounds; for example urea bitterness was suppressed by over 70% by sodium salts, while MgSO4 bitterness was not reduced. This study indicated that lithium ions had the same bitter suppressing ability as sodium ions, however the potassium cation had no bitter suppression ability. Changing the anion attached to the sodium did not affect bitter suppression, however, as the anion increased in size, perceived saltiness decreased. This indicates that sodium's mode of action is at the peripheral taste level, rather than a cognitive affect. A second experiment revealed that suppressing bitterness with a sodium salt in a bitter/sweet mixture causes an increase in sweetness. This suggests adding salt to a food matrix will not only increase salt perception, but also potentiate flavor by differential suppression of undesirable tastes such as bitter, while increasing more desirable tastes such as sweet.

Removal of arsenic from contaminated soils using different salt extractants

This study presents an environmental-friendly and cost effective method for the extraction of arsenic from contaminated soils.
Laboratory experiments using inorganic salts, potassium phosphate (KH2PO4), potassium chloride (KCl), potassium nitrate (KNO3), potassium sulfate (K2SO4), and sodium perchlorate (NaClO4) were evaluated as arsenic extractants. An Andosol soil was artificially contaminated with arsenite [As(III)] and arsenate [As(V)]. The soil was washed in a batch process with different salt solutions in the pH range 3–11 for 24 hours at 20◦C. Among the various potassium and sodium salts tested, KH2PO4 was found to be highly effective in extracting arsenic from As(III)-soil attaining more than 80% and 40% from As(V)-soil in neutral pH range. Other salts were particularly ineffective in extraction of arsenic from both soils. More arsenic was extracted more from the As(III)-soil than the As(V)-soil.

Taxonomy and biology of two new species of gall midge (Diptera: Cecidomyiidae) infesting Sarcocornia quinqueflora (Chenopodiaceae) in Australian salt marshes

Two new species of gall midge associated with two distinct galls on the succulent creeping shrub Sarcocornia quinqueflora are described from salt marshes in south-eastern Australia. The infestations caused by the new species hinder the growth of S. quinqueflora, the seeds of which are the major food of the critically endangered orange-bellied parrot Neophema chrysogaster. Asphondylia floriformis sp. n. Veenstra-Quah & Kolesik transforms leaf segments into flower-like galls, whereas Asphondylia sarcocorniae sp. n. Veenstra-Quah & Kolesik produces simple swellings on branches. Both galls have fungal mycelium growing in the apoplast of the gall tissue and lining the inner surface of the larval chamber where it is presumably grazed by the larva. Descriptions of the larvae, pupae, males, females and the geographical distribution of the two gall midges in south-eastern Australia are given.

Impact of the Pick and Tick food information program on the salt content of food in New Zealand

The Pick the Tick programme of the National Heart Foundation of New Zealand aims to provide a framework for cooperation with the food industry to improve nutrition labelling and to develop a healthy food supply. Food manufacturers, whose products meet defined nutritional criteria, are able to display the Pick the Tick logo on food labels. The tick is used by 59% of shoppers in assisting them make healthy food choices. Food companies are encouraged to reformulate product composition if they fail to meet criteria and develop new products to specifically meet the Pick the Tick criteria. The objective of this study was to evaluate the impact of the programme on food formulation. The main outcome measure was the amount of salt not added to food products. Changes to sodium levels were multiplied by the volume of sales and then converted to salt in tonnes to provide a tangible measure of the impact of the programme. In a 1-year period, July 1998 to June 1999, Pick the Tick influenced food companies to exclude ~33 tonnes of salt through the reformulation and formulation of 23 breads, breakfast cereals and margarine. Breakfast cereals showed the largest reduction in sodium content by an average of 378 mg sodium per 100 g product (61%). Bread was reduced by an average of 123 mg per 100 g product (26%) and margarine by 53 mg per 100 g (11%). Pick the Tick appeals to the food industry as a tool for marketing food products and has provided an incentive to improve the nutritional value of foods. The tick on approved products not only acts as a ‘nutrition signpost’ for consumers but can also significantly influence the formulation of products without sacrificing taste or quality.

Troubled minds: the lithium revolution

Ex-Changi prisoner of war, and psychiatrist, Dr John Cade, sought a pharmacological treatment for bipolar disorder in the 1940s ; and in so doing, marked the beginning of psychopharmacology.