The effect of ocean acidification on carbon storage and sequestration in seagrass beds; a global and UK context

Ocean acidification will have many negative consequences for marine organisms and ecosystems, leading to a decline in many ecosystem services provided by the marine environment. This study reviews the effect of ocean acidification (OA) on seagrasses, assessing how this may affect their capacity to sequester carbon in the future and providing an economic valuation of these changes. If ocean acidification leads to a significant increase in above- and below-ground biomass, the capacity of seagrass to sequester carbon will be significantly increased. The associated value of this increase in sequestration capacity is approximately 500 and 600 billion globally between 2010 and 2100. A proportionally similar increase in carbon sequestration value was found for the UK. This study highlights one of the few positive stories for ocean acidification and underlines that sustainable management of seagrasses is critical to avoid their continued degradation and loss of carbon sequestration capacity.

Influence of plasticizer type and storage conditions on properties of poly(methyl vinyl ether-co-maleic anhydride) bioadhesive films

Poly(methyl vinyl ether-co-maleic anhydride) formed films from aqueous formulations with characteristics that are ideal as a basis for producing a drug-containing bioadhesive delivery system when plasticized with a monohydroxyl functionalized plasticizer. Hence, films containing a novel plasticizer, tripropylene glycol methyl ether (TPME), maintained their adhesive strength and tensile properties when packaged in aluminized foil for extended periods of time. Films plasticized with commonly used polyhydric alcohols, such as the glycerol in this study, underwent an esterification reaction that led to polymer crosslinking, as shown in NMR studies. These revealed the presence of peaks in the ester/carbonyl region, suggesting that glyceride residue formation had been initiated. Given the polyfunctional nature of glycerol, progressive esterification would result in a polyester network and an accompanying profound alteration in the physical characteristics. Indeed, films became brittle over time with a loss of both the aqueous solubility and bioadhesion to porcine skin. In addition, a swelling index was measurable after 7 days, a property not seen with those films containing TPME. This change in bioadhesive strength and pliability was independent of the packaging conditions, rendering the films that contain glycerol as unsuitable as a basis for topical bioadhesive delivery of drug substances. Consequently, films containing TPME have potential as an alternative formulation strategy.

Light emission from scanning tunnelling microscope on polycrystalline Au films - what is happening at the single-grain level?

When operated with a metallic tip and sample the scanning tunnelling microscope constitutes a nanoscale, plasmonic light source yielding broadband emission up to a photon energy determined by the applied bias. The emission is due to tunnelling electron excitation and subsequent radiative decay of localized plasmon modes, which can be on the lateral scale of a single metal grain (similar to 25 nm) or less. For a Au-tip/Au-polycrystalline sample under ambient conditions it is found that the intensity and spectral content of the emitted light are not dependent on the lateral grain dimension, but are predominantly determined by the tip geometry. However, the intensity increases strongly with increasing film thickness (grain depth) up to 20-25 nm or approximately the skin depth of the Au film. Photon maps can show less emissive grains and two classes of this occurrence are distinguished. The first is geometrical in origin - a double-tip structure in this case - while the second is due to a contamination-induced lowering of the local work function that causes the tunnel gap to increase. It is suggested that differences in work-function lowering between grains presenting different crystalline facets, combined with an exponential decay in emitted light intensity with tip - sample distance, leads to grain contrast. These results are relevant to tip-enhanced Raman scattering and the fabrication of micro/nano-scale planar, light-emitting tunnel devices.

Effect of cultivar and storage time on the volatile flavor components of baked potato

Tubers of five cultivars of potato were stored at 4 degreesC for 2 3 and 8 months and baked in a conventional oven The flavor compounds from the baked potato flesh were isolated by headspace adsorption onto Tenax and analyzed by gas chromatography-mass spectrometry On a quantitative basis compounds derived from lipid and Maillard reaction/sugar degradation dominated the flavor isolates with sulfur compounds, methoxypyrazines, and terpenes making smaller contributions Levels of 37 of the > 150 detected compounds were monitored in each cultivar with time of storage Many significant differences were found in levels of individual compounds compound classes and total monitored compounds for the individual effects of cultivar and storage time and for their two way interaction Differences may be explained by variations in levels of flavor precursors and activities of enzymes mediating flavor compound formation among cultivars and storage times In addition differences in agronomic conditions may partly account for variations among cultivars Overall of the compounds monitored those most likely having the greatest flavor impact were 2-isopropyl 3 methyoxypyrazine 2 isobutyl 3-methoxypyrazine dimethyl trisulfide, decanal and 3 methylbutanal, with methylpropanal, 2 methylbutanal methional, and nonanal also being probable important contributors to flavor.