Evidence of changes in membrane pore characteristics due to filtration of dye bath liquors

This study was carried out to investigate the treatment of various salt solutions and synthetic dye bath liquors by nanofiltration using Nanomax-50 membrane in a stirred cell with 150 mL working volume. Donnan exclusion was compared by filtering salts with monovalent and divalent cations and anions. This was done by comparing three salts including sodium chloride (NaCl), calcium chloride (CaCl2) and sodium sulphate (Na2SO4). The rejection order determined was Na2SO4>NaCl>CaCl2 which is typical of a negatively charged membrane where Donnan and steric exclusion play an important role in separation. Studies on the flux and rejection characteristics of sodium sulphate were undertaken for concentrations ranging from 10 to 40 gl−1 thereby replicating actual dye bath salt concentrations. Synthetic dye bath liquors were prepared using acidic dye (Acid Green 25) at a fixed concentration of 100 mgl−1 with 10 and 15 gl−1 of sodium sulphate solutions. While, the results showed evidence of flux decline due to increased resistance and decreased transmembrane pressure, pore enlargement occurred after the filtration experiments with sodium sulphate solutions greater than 20 gl−1. Pore enlargement was even more prominent in the two synthetic dye bath liquors filtered. Pore enlargement was determined by observing the pure water flux before and after filtering sodium sulphate solutions or dye bath liquors. An increase in pore diameter of 58 and 94 %was estimated when dye bath liquors containing 10 and 15 gl−1 of sodium sulphate, respectively were filtered through the membrane. The following equation was derived in estimating the pore enlargement, where de1 and de2 are the apparent diameter of membrane pore sizes before and after filtration of salt solutions or dye bath liquors and Rm1 and Rm2 are the membrane resistance of pure water flux before and after filtration of salt solutions or dye bath liquors. These results have important implications for the application of nanofiltration technology to textile wastewater treatment and reuse.

Modifying the bitterness of selected oral pharmaceuticals with cation and anion series of salts

Purpose. NaCl has proven to be an effective bitterness inhibitor, but the reason remains unclear. The purpose of this study was to examine the influence of a variety of cations and anions on the bitterness of selected oral pharmaceuticals and bitter taste stimuli: pseudoephedrine, ranitidine, acetaminophen, quinine, and urea.
Method. Human psychophysical taste evaluation using a whole mouth exposure procedure was used.
Results. The cations (all associated with the acetate anion) inhibited bitterness when mixed with pharmaceutical solutions to varying degrees. The sodium cation significantly (P < 0.003) inhibited bitterness of the pharmaceuticals more than the other cations. The anions (all associated with the sodium cation) also inhibited bitterness to varying degrees. With the exception of salicylate, the glutamate and adenosine monophosphate anions significantly (P < 0.001) inhibited bitterness of the pharmaceuticals more than the other anions. Also, there were several specific inhibitory interactions between ammonium, sodium and salicylate and certain pharmaceuticals.
Conclusions. We conclude that sodium was the most successful cation and glutamate and AMP were the most successful anions at inhibiting bitterness. Structure forming and breaking properties of ions, as predicted by the Hofmeister series, and other physical-chemical ion properties failed to significantly predict bitterness inhibition.

The influence of sodium salts on binary mixtures of bitter-tasting compounds

In order to study potential mixture interactions among bitter compounds, selected sodium salts were added to five compounds presented either alone or as binary bitter- ompound mixtures. Each compound was tested at a concentration that elicited ‘weak’ perceived bitterness. The bitter compounds were mixed at these concentrations to form a subset of possible binary mixtures. For comparison, the concentration of each solitary compound was doubled to measure bitterness inhibition at the higher intensity level elicited by the mixtures. The following sodium salts were tested for bitterness inhibition: 100 mM sodium chloride (salty), 100 mM sodium gluconate (salty), 100 and 20 mM monosodium glutamate (umami), and 50 mM adenosine monophosphate disodium salt (umami). Sucrose (sweet) was also employed as a bitterness suppressor. The sodium salts differentially suppressed the bitterness of compounds and their binary combinations. Although most bitter compounds were suppressed, the bitterness of tetralone was not suppressed, nor was the bitterness of the binary mixtures that contained it. In general, the percent suppression of binary mixtures of compounds was predicted by the average percent suppression of its two components. Within the constraints of the present study, the bitterness of mixtures was suppressed by sodium salts and sucrose independently, with few bitter interactions. This is consistent with observations that the bitter taste system integrates the bitterness of multi-compound solutions linearly.

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.

Cross-discipline collaboration and innovation in the design studio : drawing on the Bath model

As information expands and comprehension becomes more complex, so the need increases to develop focused areas of knowledge and skill acquisition. However, as the number of specialty areas increases so the languages that define each separate knowledge base become increasingly remote. Hence, concepts and viewpoints that were once considered part of a whole become detached. This phenomenon is typical of the development of tertiary education, especially within professional oriented courses, where disciplines and sub-disciplines have grown further apart and the ability to communicate has become increasingly fragmented.
One individual and visionary who was well acquainted with the shortcomings of the piecemeal development between the disciplines was Professor Sir Edmond Happold, the leader of the prestigious group known as Structures 3 at Ove Arup and Partners, who were responsible for making happen some of the landmark buildings of their time, including Sydney Opera House and the Pompidou Centre, and the founding professor of the Bath school of Architecture and Civil Engineering in 1975. While still having a profound respect for the knowledge bases of the different professions within the building and construction industry, Professor Happold was also well aware of the extraordinary synergies in design and innovation which could come about when the disciplines of Architecture and Civil Engineering were brought together at the outset of the design process.
This paper discusses the rational behind Professor Happold’s cross-discipline model of education and reflects on the method, execution and pedagogical worth of the joint studio-based projects which formed a core aspect of the third year program at the School of Architecture and Civil Engineering at the Bath University.

One-bath union dyeing of wool/polytrimethylene terephthalate blends

The one-bath dyeing of blends of polytrimethylene terephthalate (PTT) staple and wool has been investigated. The exhaustion of selected Terasil disperse dyes on PTT fibre and Lanasol reactive dyes on wool was measured as a function of temperature, together with the cross-staining of the Terasil dyes on the wool component and the Lanasol dyes on PTT component. Most Terasil disperse dyes achieved satisfactory dye uptake on PTT at 110 °C, whereas on conventional polyester (polyethylene terephthalate) temperatures of up to 130 °C are required. An optimised union-dyeing technique for wool/PTT blends was developed which minimised the staining of Terasil disperse dyes on wool and produced dyed goods with high levels of wet colour fastness. Carriers were not required to enhance the dyeability of PTT at low temperatures. The wool component appeared to be protected against damage at 110 °C by the reactive dyes. The results indicate the potential for blending PTT fibre and wool to produce fabrics that are easier to dye at lower temperatures than conventional wool/polyester blends.

Production and bioavailability of calcium and magnesium salts of omega-3 fatty acids

In order to provide an alternative to traditional liquid fish oil gelatin capsules, we developed a solid, powdered form of omega-3 fish oil concentrate by forming calcium- and magnesium-fatty acid salts. These salts were produced using a concentrated fish oil ethyl ester that contained in excess of 60% omega-3 fatty acids. The bioavailability of these omega-3 salts was compared with that of fish oil ethyl ester in mice. Animals were given 8 mg of omega-3 fatty acid ethyl ester concentrate (control), calcium- or magnesium-omega-3 salts daily for three weeks. The omega-3 salt products resulted in omega-3 fatty acid content in serum and red blood cell membranes comparable to that produced by the ethyl ester supplementation. In addition, fecal excretion of omega-3 fatty acids was not increased by the presence of calcium or magnesium. In fact, there was a tendency for less omega-3 fatty acids to be excreted.

Salts of fatty acids and methods of making and using thereof

Disclosed are methods of making salts of fatty acids (e.g., marine oils) and to salts prepared by the disclosed methods. Methods of using the disclosed salts are also disclosed.

Structural characterization of novel ionic salts incorporating trihalide anions

The crystal structures of several low-melting salts containing trihalide ions, namely 1-ethyl-3-methylimidazolium tribromide ([C₂mim][Br3]), 1-ethyl-1-methylpyrrolidinium tribromide ([C₂mpyr][Br₃]), and 1-propyl-1-methylpyrrolidinium triiodide ([C₃mpyr][I₃]), are reported for the first time. Thermal analysis reveals that the tribromide salts are lower-melting than their monohalide analogues. Analysis of the crystal structures allows examination of the influence of the anions on the physical properties of the salts.

A surface characterisation and microstructural study by scanning electron microscopy of the N-methyl-n-alkylpyrrolidinium tetrafluoroborate organic salts

A microstructural characterisation of the family of N-methyl-N-alkylpyrrolidinium tetrafluoroborate organic salts was carried out by observation of powder surface morphologies with the aim of extending the microstructure-property correlation. Inherent difficulties limiting extensive studies of organic solids by SEM, including volatility under vacuum, charging due to electron beam irradiation, and air-sensitivity were overcome with the use of a Field Emission SEM and cryostage attachment. This technique, providing considerable improvements in image quality at low accelerating voltages, enabled direct observation of complex microstructural features in samples exhibiting high temperature plastic crystalline phases (N,N-dimethylpyrrolidinium tetrafluoroborate [P11BF4]; N-methyl-N-ethylpyrrolidinium tetrafluoroborate [P12BF4]; N-methyl-N-propylpyrrolidinium tetrafluoroborate [P13BF4]). Extensive lattice imperfections including grain boundaries, slip planes and dislocation pits were observed within particles of approximately 200 mgrm diameter. The N-methyl-N-butylpyrrolidinium tetrafluoroborate (P14BF4) sample in this series revealed columnar single crystals with high aspect ratios. The origin of plastic flow properties is discussed using single crystal and polycrystalline slip observations and a relationship proposed between defect characteristics and transport properties.

Room temperature fast-ion conduction in imidazolium halide salts

Fast-ion conduction has been observed in the iodide and bromide salts of 1-methyl-3-ethylimidazolium at ambient temperatures. The melting point of these two compounds is above 350 K and even at 273 K the ionic conductivity in the solid-state is greater than 10⁻³S cm⁻¹. Cation diffusion coefficients have been measured using fringe field gradient and/or pulse field gradient ¹H NMR techniques, which indicated cation diffusion coefficients of the order of 10⁻¹⁰ m² s⁻¹ in the solid-state. Remarkably, these values are up to an order of magnitude higher than the cation diffusion coefficient in the supercooled liquid at 293 K. The activation energy for diffusion in the solid-state is extremely small, as is typical of solid-state fast-ion conductors and indicates a change in transport mechanism from the melt to the crystal. The inability to detect an ¹²⁷I signal together with the modelling of the conductivity using the Nernst–Einstein equation suggests that the solid-state conduction is primarily due to cation diffusion. The solid-state fast-ion conduction is most likely related to vacancy diffusion along the cation layers in the crystal. The temperature dependence of the NMR signal intensity indicates that the number of mobile species is increasing with increasing temperature with an activation energy of approximately 20–30 kJ mol⁻¹.

Conductivity and NMR properties of plasticized polyethers complexed with lithium salts

NMR provides a tool whereby the dynamic properties of specific nuclei can be investigated. In the present study, a poly(ethylene oxide-co-propylene oxide) network has been used as the polymer host to prepare solid polymer electrolytes (SPE) containing either LiClO₄ or LiCF₃SO₃. In addition, a low molecular weight plasticizer [propylene carbonate (PC), dimethyl formamide (DMF) or tetraglyme] has been added to several of the samples to enhance the mobility of the polymer and, thus, of the ionic species. The effects of plasticizer and salt concentration on the ionic structure and mobility in these SPEs, as measured by NMR relaxation times, and correlation to the conductivity behaviour in these systems are discussed. Temperature dependent triflate diffusion coefficients, as measured by Pulsed Field Gradient ¹⁹F-NMR, in plasticized SPEs are also reported.

N-methyl-N-alkylpyrrolidinium tetrafluoroborate salts : ionic solvents and solid electrolytes

A series of N-methyl-N-alkylpyrrolidinium tetrafluoroborate salts were synthesised. The spectroscopic, physical and electrochemical characteristics of this family of salts have been investigated with respect to potential usage as ionic solvents and electrolytes. The lowest melting point among the family is 64°C for the N-methyl-N-propylpyrrolidinium tetrafluoroborate (P₁₃BF₄). This is sufficiently low to enable this salt to be useful as an ionic liquid in chemical synthesis involving reactions above 70°C. Most of the compounds exhibit one or more solid–solid transitions below the melting point, this behaviour is thought to indicate the existence of plastic crystal phases.