PIXE analysis of chromium phytoaccumulation by the aquatic macrophytes Eicchornia crassipes

The uptake of hexavalent chromium in free living floating aquatic macrophytes Eicchornia crassipes cultivated in non-toxic chromium-doped hydroponic solutions is presented. A Cr-uptake bioaccumulation experiment was carried out using healthy macrophytes grown in a temperature controlled greenhouse. Six samples of nutrient media and plants were collected during the 23 day experiment. Roots and leaves were acid digested with the addition of an internal Gallium standard, for thin film sample preparation and quantitative Cr analysis by PIXE method. The Cr(6+) mass uptake by the macrophytes reached up to 70% of the initial concentration, comparable to former results and literature data. The Cr-uptake data were described using a non-structural first order kinetic model. Due to low cost and high removal efficiency, living aquatic macrophytes E. crassipes are a viable biosorbent in an artificial wetland of a water effluent treatment plant. (c) 2009 Elsevier B.V. All rights reserved.

Reactivity of Beer Bitter Acids Toward the 1-Hydroxyethyl Radical as Probed by Spin-Trapping Electron Paramagnetic Resonance (EPR) and Electrospray Ionization-Tandem Mass Spectrometry (ESI-MS/MS)

The iso-alpha-acids or isohumulones are the major contributors to the bitter taste of beer, and it is well-recognized that they are degraded during beer aging. In particular, the trans-isohumulones seem to be less stable than the cis-isohumulones. The major radical identified in beer is the 1-hydroxyethyl radical; however, the reactivity between this radical and the isohumulones has not been reported until now. Therefore, we studied the reactivity of isohumulones toward the 1-hydroxyethyl radical through a competitive kinetic approach. It was observed that both cis- and trans-isohumulones and dihydroisohumulones are decomposed in the presence of 1-hydroxyethyl radicals, while the reactivities are comparable. On the other hand, the tetrahydroisohumulones did not react with 1-hydroxyethyl radicals. The apparent second-order rate constants for the reactions between the 1-hydroxyethyl radical and these compounds were determined by electron paramagnetic resonance (EPR) spectroscopy and electrospray ionization-tandem mass spectrometry [ESI(+)-MS/MS]. It follows that degradation of beer bitter acids is highly influenced by the presence of 1-hydroxyethyl radicals. The reaction products were detected by liquid chromatography electrospray ionization-ion trap-tandem mass spectrometry (LC-ESI-IT-MS/MS), and the formation of oxidized derivatives of the isohumulones was confirmed. These data help to understand the mechanism of beer degradation upon aging.

Corrosion resistance enhancement of SAE 1020 steel after Chromium implantation by nitrogen ion recoil

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Chromium-containing silica materials

Chromium-containing silica samples were obtained from soluble sodium silicate solutions in the presence of different chromium nitrate concentrations. Precipitation was carried out in ethanolic media. Gel precipitate was dried by liophylization and samples measured by transmission electron microscopy (TEM), X-ray energy-dispersive spectrometer, X-ray mapping, X-ray photoemission spectroscopy (XPS), and particle size analysis. Spherical chromium containing silica particles with 3.5% and 4.8% (at.%) of chromium were obtained. Particle size analysis results showed that with increased addition of chromium in sodium silicate solutions produces agglomerates whose sizes range from 1 to 0.2 μm. Chromium mapping and XPS results show that chromium oxide is preferentially segregated on particle surfaces. Chromium oxide was detected on particle surface with a binding energy of 576.77 ± 0.05 eV as obtained from XPS analysis. During the hydrolysis and condensation processes chromium oxide precipitates on the silica surface and it affects the silica chain size. © 2000 Elsevier Science B.V. All rights reserved.

Effects of chromium supplementation on the infrapopulations of Anacanthorus penilabiatus (Monogenoidea) and Piscinoodinium pillulare (Dinoflagellida) parasites of Piaractus mesopotamicus (Characidae)

O objetivo do trabalho foi avaliar a intensidade de parasitismo por monogenóide Anacanthorus penilabiatus e pelo dinoflagelado Piscinoodinium pillulare em pacus Piaractus mesopotamicus, cuja dieta foi suplementada com cromo. Foram utilizados dois delineamentos em esquema fatorial, consistindo de 4 níveis de cromo (0, 6, 12, 18 mgCQC/kg), duas densidades de estocagem (4 kg/m³ e 20 kg/m³) e duas classes de tamanho para monogenóide (maiores e menores de 17cm) e/ou 3 períodos de coleta (7, 60 e 90 dias), com quatro repetições. Os peixes que receberam 12 e 18mg CQC/kg apresentaram diminuição de monogenóides após 7 dias de alimentação na menor densidade. Nos peixes na maior densidade, os níveis de 6, 12 e 18 mgCQC/kg ocasionou redução de dinoflagelados. Os resultados demonstraram que a suplementação com cromo (12 e 18 mgCQC/kg) promoveu uma melhora na saúde dos peixes na menor e na maior densidade, respectivamente.

Heavy metals in vegetables and potential risk for human health

Ingestion of vegetables containing heavy metals is one of the main ways in which these elements enter the human body. Once entered, heavy metals are deposited in bone and fat tissues, overlapping noble minerals. Slowly released into the body, heavy metals can cause an array of diseases. This study aimed to investigate the concentrations of cadmium, nickel, lead, cobalt and chromium in the most frequently consumed foodstuff in the Sao Paulo State, Brazil and to compare the heavy metal contents with the permissible limits established by the Brazilian legislation. A value of intake of heavy metals in human diets was also calculated to estimate the risk to human health. Vegetable samples were collected at the Sao Paulo General Warehousing and Centers Company, and the heavy metal content was determined by atomic absorption spectrophotometry. All sampled vegetables presented average concentrations of Cd and Ni lower than the permissible limits established by the Brazilian legislation. Pb and Cr exceeded the limits in 44 % of the analyzed samples. The Brazilian legislation does not establish a permissible limit for Co contents. Regarding the consumption habit of the population in the Sao Paulo State, the daily ingestion of heavy metals was below the oral dose of reference, therefore, consumption of these vegetables can be considered safe and without risk to human health.

Monoalkyl carbonates in carbonated alcoholic beverages

The presence of monoethyl carbonate (MEC) in beer and sparkling wine is demonstrated for the first time, as well as the formation of this species in drinks prepared with a distilled beverage and a carbonated soft drink. A capillary electrophoresis (CE) equipment with two capacitively coupled contactless conductivity detector ((CD)-D-4) was used to identify and quantify this species. The concentrations of MEC in samples of lager beer and rum and cola drink were, respectively, 1.2 and 4.1 mmol/l, which agree with the levels of ethanol and CO2 available in these products. Previous results about the kinetics of the reaction suggest that only a small amount of MEC should be formed after the ingredients of a drink are mixed. However, in all three cases (whisky and club soda: rum with cola; gin and tonic water), MEC was quickly formed, which was attributed to the low pH of the drinks. (C) 2012 Elsevier Ltd. All rights reserved.

Corrosione atmosferica in area urbana-costiera di un acciaio Cor-Ten: studio del rilascio in ambiente dei metalli di lega

Cor-Ten is a particular kind of steel, belonging to low-alloyed steel; thanks to his aesthetic features and resistance to atmospheric corrosion, this material is largely used in architectural, artistic and infrastructural applications. After environmental exposure, Cor-Ten steel exhibits the characteristic ability to self-protect from corrosion, by the development of a stable and adherent protective layer. However, some environmental factors can influence the formation and stability of the patina. In particular, exposure of Cor-Ten to polluted atmosphere (NOx, SOx, O3) or coastal areas (marine spray) may cause problems to the protective layer and, as a consequence, a release of alloying metals, which can accumulate near the structures. Some of these metals, such as Cr and Ni, could be very dangerous for soils and water because of their large toxicity. The aim of this work was to study the corrosion behavior of Cor-Ten exposed to an urban-coastal site (Rimini, Italy). Three different kinds of commercial surface finish (bare and pre-patinated, with or without a beeswax covering) were examined, both in sheltered and unsheltered exposure conditions. Wet deposition brushing the specimens surface (leaching solutions) are monthly collected and analyzed to evaluate the extent of metal release and the form in which they leave the surface, for example, as water-soluble compounds or non-adherent corrosion products. Five alloying metals (Fe, Cu, Cr, Mn and Ni) and nine ions (Cl-, NO3-, NO2-, SO42-, Na+, Ca2+, K+, Mg2+, NH4+) are determined through Atomic Absorption Spectroscopy and Ion Chromatography, respectively. Furthermore, the evolution and the behaviour of the patina are periodically followed by surface investigations (SEM-EDS and Raman Spectroscopy). After two years of exposure, the results show that Bare Cor-Ten, cheaper than the other analyzed specimens, even though undergoes the greater mass variation, his metal release is comparable to the release of the pre-patinated samples. The behavior of pre-patinated steel, with or without beeswax covering, do not show particular difference. This exposure environment doesn’t allow a completely stabilization of the patina; nevertheless an estimate of metal release after 10 years of exposure points out that the environmental impact of Cor-Ten is very low: for example, the release of chromium in the soluble fraction is less than 10 mg if we consider an exposed wall of 10 m2.

Development of guidelines for microbiological control in microbrewery

Over the past 15 years the Italian brewing scene showed interesting changes, especially with regard to the creation of many breweries with an annual production of less than 10,000 hectoliters. The beers produced by microbreweries are very susceptible to attack by spoilage micro-organisms that cause the deterioration of beer quality characteristics. In addition, most of the microbreweries do not practice heat treatments of stabilization and do not carry out quality checks on the product. The high presence of beer spoilage bacteria is an economic problem for the brewing industry because it can damage the brand and it causes high costs of product retrieval. This thesis project was aimed to study the management of the production process in the Italian microbreweries within a production less than 10,000 hl. In particular, the annual production, type of plant, yeast management, process management, cleaning and sanitizing of a representative sample of microbreweries were investigated. Furthermore was made a collection of samples in order to identify, with simple methods, what are spoilage bacteria more present in the Italian craft beers. 21% of the beers analysed were positive at the presence of lactic acid bacteria. These analytical data show the importance of understanding what are the weak points of the production process that cause the development of spoilage bacteria. Finally, the thesis examined the actual production of two microbreweries in order to understand the process management that can promote the growth of spoilage bacteria in beer and production plant. The analysis of the data for the two case studies was helpful to understand what are the critical points where the microorganisms are most frequently in contact with the product. The hygiene practices are crucial to ensure the quality of the finished product, especially in the case of non-pasteurized beer.

Mechanisms of chromium deposition and dissolution under direct and pulse reverse plating conditions

Baths containing sulphuric acid as catalyst and others with selected secondary catalysts (methane sulphonic acid - MSA, SeO2, a KBrO3/KIO3 mixture, indium, uranium and commercial high speed catalysts (HEEF-25 and HEEF-405)) were studied. The secondary catalysts influenced CCE, brightness and cracking. Chromium deposition mechanisms were studied in Part II using potentiostatic and potentiodynamic electroanalytical techniques under stationary and hydrodynamic conditions. Sulphuric acid as a primary catalyst and MSA, HEEF-25, HEEF-405 and sulphosalycilic acid as co-catalysts were explored for different rotation, speeds and scan rates. Maximum current was resolved into diffusion and kinetically limited components, and a contribution towards understanding the electrochemical mechanism is proposed. Reaction kinetics were further studied for H2SO4, MSA and methane disulphonic acid catalysed systems and their influence on reaction mechanisms elaborated. Charge transfer coefficient and electrochemical reaction rate orders for the first stage of the electrodeposition process were determined. A contribution was made toward understanding of H2SO4 and MSA influence on the evolution rate of hydrogen. Anodic dissolution of chromium in the chromic acid solution was studied with a number of techniques. An electrochemical dissolution mechanism is proposed, based on the results of rotating gold ring disc experiments and scanning electron microscopy. Finally, significant increases in chromium electrodeposition rates under non-stationary conditions (PRC mode) were studied and a deposition mechanisms is elaborated based on experimental data and theoretical considerations.

An Application of ISO 5725 in Brewing Industry

2002 Mathematics Subject Classification: 62P30, 62P10.

Development of a toolbox for the reduction of hordeins in barley malt beers

Gluten sensitive consumers and people suffering from coeliac disease account for up to 6% of the general population (Catassi et al., 2013). These consumers must avoid foods which contain gluten and related proteins found in wheat, rye or barley. Beer is produced from barley malt and therefore contains hordeins, (gluten like proteins). Beers labelled as gluten-free must contain below 10 mg/kg hordeins (10 mg/kg hordeins = 20 mg/kg gluten under current regulations) to be considered safe for gluten sensitive consumers. Currently there are a limited number of methods available for reducing beer hordeins, the studies outlined in this thesis provide a range of tools for the beverage industry to reduce the hordein content of beer It is well known, that during malting and brewing hordeins are reduced, but they still remain in beer at levels above 10 mg/kg. During malting, hordeins are broken down to form new proteins in the growing plant. Model malting and brewing systems were developed and used to test, how the modification of the malting process could be used to reduce beer hordeins. It was shown, that by using a controlled malting and brewing regime, a range of barley cultivars produced beer with significant differences in levels of hordeins. Beer hordeins ranged from 10 mg/kg to 60 mg/kg. Another study revealed that when malting was prolonged, to maximise breakdown of proteins, beer hordeins can be reduced by up to 44%. The natural breakdown of hordein during malting enhanced in a further study, when a protease was added to support the hordein degradation during steeping and germination. The enzyme addition resulted in a 46% reduction in beer hordeins 2 when compared to the control. All of the malt treatments had little or no impact on malt quality. The hordein levels can also be reduced during the beer stabilisation process. Levels of beer hordein were tested after stabilisation using two different concentrations of silica gel and tannic acid. Silica gel was very effective in reducing beer hordeins, 90% of beer hordeins were removed compared to the control beer. Beer hordeins could be reduced to below 10 mg/kg and the beer qualities such as foam, colour and flavour were not affected. Tannic acid also reduced beer hordein by up to 90%, but it reduced foam stability and affected beer flavours. A further study described treatment of beer with microbial transglutaminase (mTG), to create bonds between hordein proteins, which increased particle size and allowed removal during filtration. The addition of the mTG led to a reduction of the beer hordein by up to 96% in beer, and the impact on the resulting beer quality was minimal. These studies provide the industry with a toolbox of methods leading to the reduction of hordein in the final beer without negatively affecting beer quality.

Nephrotoxicity of CCA-treated wood: a comparative study with As2O5 and CrO3 on mice

The purpose of this work was to assess the acute toxicity on male mice to a chromated copper arsenate (CCA) solution, a widespread wood preservative used in building industry until 2002. Animals were subcutaneously injected with CCA (7.2 mg/kg arsenic and 10.2 mg/kg chromium per body weight), CrO3 (10.2 mg/kg), As2O5 (7.2 mg/kg) and NaCl (0.9%) per se, during 48 h and 96 h, for histopathology, histochemistry, chromium and arsenic analysis. The results showed some histopathological changes within renal tubules lumen of CCA exposed animals (during 48 h, and 96 h), and CrO3 (for the period of 96 h). Furthermore, the renal levels of arsenic and chromium in treated animals were statistically more evident than controls. Although, the same contents of pentavalent arsenic and hexavalent chromium were injected into treated animals with CCA and with the prepared solutions of As2O5 and CrO3, a different distribution of the pattern of these compounds was observed in kidneys.