A Fast XPS study of the surface chemistry of ethanol over Pt{1 1 1}

The adsorption and reaction of ethanol over Pt{1 1 1} has been investigated by Fast XPS and TPD. Ethanol adsorbs molecularly at 100 K, with a saturation coverage of 0.44 ML giving rise to C 1s components with binding energies of 283.7 eV (CH3–) and 284.8 eV (–H2COH). Ethanol multilayers desorb above 150 K, while ∼60% of the monolayer desorbs intact above 200 K in competition with decomposition pathways. Reaction initially proceeds via progressive dehydrogenation to form a metastable acetyl intermediate with components at 283.5 eV (CH3–) and 285.2 eV (-C=O), which in turn undergoes decarbonylation above 250 K to chemisorbed CO and methyl groups. A significant fraction of the latter are hydrogenated above 270 K, desorbing as CH4, with the remainder further decomposing to liberate H2 and surface CHx moeities.

Nitrate reduction at Pt(1 0 0) single crystals and preferentially oriented nanoparticles in neutral media

The electroreduction of nitrate on Pt(1 0 0) electrodes in phosphate buffer neutral solution, pH 7.2, is reported. The sensitivity of the reaction to the crystallographic order of the surface is studied through the controlled introduction of defects by using stepped surfaces with (1 0 0) terraces of different length separated by monoatomic steps, either with (1 1 1) or (1 1 0) symmetry. The results of this study show that nitrate reduction occurs mainly on the well defined (1 0 0) terraces in the potential region where H adsorption starts to decrease, allowing the nitrate anion to access the surface. Adsorbed NO has been detected as a stable intermediate in this media. An oxidation process observed at 0.8 V has been identified as leading to the formation of adsorbed NO and being responsible for a secondary reduction process observed in the subsequent negative scan. Using in situ FTIRS, ammonium was found to be the main product of nitrate reduction. This species can be oxidized at high potentials resulting in adsorbed NO and nitrate (probably with nitrite as intermediate).

Role of the interfacial water structure on electrocatalysis: Oxygen reduction on Pt(1 1 1) in methanesulfonic acid

Most of electrocatalytic reactions occur in an aqueous environment. Understanding the influence of water structure on reaction dynamics is fundamental in electrocatalysis. In this work, the role of liquid water structure on the oxygen reduction at Pt(1 1 1) electrode is analyzed in methanesulfonic (MTSA) and perchloric acids. This is because these different anions can exert a different influence on liquid water structure. Results reveal a lower ORR electrode activity in MTSA than in HClO4 solutions and they are discussed in light of anion's influence on water structural ordering. From them, the existence of an outer-sphere, rate determining, step in the ORR mechanism is suggested.

On the behavior of the Pt(1 0 0) and vicinal surfaces in alkaline media

We address in this paper a voltammetric study of the charge transfer processes characteristic of Pt(1 0 0) and vicinal surfaces in alkaline media. The electrochemical behavior of a series of stepped surfaces of the type Pt(S)[n(1 0 0) × (1 1 1)] has been characterized using cyclic voltammetry at different pHs, charge displacement measurements and FTIR experiments for adsorbed CO. The results from these techniques allow assigning the different peaks appearing in the voltammogram to hydrogen and/or OH adsorption on the different sites of these surfaces, namely, terrace and step sites. Additionally, the potential of zero total charge (pztc) of the electrodes was determined. The resulting pztc values shift to more negative values when the step density increases on the surface up to n = 5. FTIR spectroscopy experiments have been used to monitor the adsorption of CO on the different surfaces as well as the consequent CO oxidation, accompanying a positive potential sweep. The oxidation of adsorbed CO on (1 0 0) terraces is catalyzed by the presence of the (1 1 1) steps. The FTIR spectra revealed that CO is mostly bonded in bridge configuration at low potentials interconverting to on-top when the electrode potential is increased.

Studies on the biochemical composition of some freshwater fishes. Pt. 1. Muscle

Twenty five different species belonging to 16 genera of freshwater fishes were analysed for protein, fat, moisture, ash, carbohydrate, phosphorus, calcium and total iron content in their muscle. Calorific value for protein, fat and carbohydrate fractions and total calories for each species were also calculated.

Faecal indicator organisms in frozen prawn products. Pt. 1. Incidence and general distribution

A general survey carried out on several brands of frozen prawn products has shown that along with the standard plate count (SPC), the numbers of pathogenic organisms like Escherichia coli, enterococci and coagulase positive staphylococci have also to be taken into consideration for the evaluation of the quality of these products. No correlation could be established between the total plate count and the number of E. coli, enterococci or staphylococci. Enumeration of enterococci, however, is advocated as a better index of faecal contamination of the products than E. coli.

Studies on the biochemical composition of some freshwater fishes. Pt. 1. Muscle

Twenty five different species belonging to l6 genera of freshwater fishes were analyzed for protein, fat, moisture, ash, carbohydrate, phosphorus, calcium and total iron content in their muscle. Calorific value for protein, fat and carbohydrate actions and total calories for each species were also calculated.

Utilisation of trash fish. Pt. 1. Preparation of fish flake

The paper deals with the investigations carried out on the preparation of odorless fish-starch flakes using partially deodorized trash fish meat and different sources of starch like corn, tapioca, maida and black gram. It has been found that the products using corn and tapioca are better compared to those prepared using other two starches, the product from corn being the best. The product has a protein content of about 20% and has been found to have a storage life of 4 months at 37°c.

Studies on phenolase enzymes in prawns. Pt. 1. The distribution and physical properties of phenolases in Penaeid prawns

The distribution of phenolases in certain species of Penaeid prawns has been studied. Attempts were made to locate the regions of maximum enzyme activity in the prawns. The relative dopase activity has been examined in extracts from head, tail, shell with cuticles and muscle. The head juice and tail extracts were found to register very high order of enzyme activity. Metapenaeus affinis, Metapenaeus monoceros and Penaeus indicus record comparatively higher enzyme activity than Parapenaeopsis stylifera and Metapenaeus dobsoni, no definite relationship has been found between the relative activity of the enzyme and size grade at least in one species examined. Experiments were done to determine the pH optima of the enzyme and the influence of pH on its deactivation. Exposure to higher temperatures up to 55°c was shown to activate the crude enzyme considerably. The possible implications of the observations have been discussed.

Studies on transportation of fish. Pt. 1. Packaging of frozen fish in insulated containers

The paper deals with certain technological aspects of transportation of fish. Frozen fish packed in thermocole insulated plywood box (tea chests) and transported has been found to remain in good condition, for 3 to 4 days. Fish reaching the destination in a thawed state can be stored in crushed ice for a further period of 2-3 days. The effect of initial temperature of frozen fish on the storage life, the maximum storage period for different types of frozen fish packed in the insulated container and the changes in chemical and organoleptic qualities of different varieties of fish under condition of transport are also discussed.

Phosphate treatment of frozen prawns. Pt. 1. Screening of various phosphates for prevention of drip loss

Various phosphates and their mixtures were screened for their efficiency of preventing drip loss in frozen prawns. The effectiveness of the phosphates decreased in the following order: Sodium tripolyphosphate — Sodium pyrophosphate — Sodium hexametaphosphate Sodium metaphosphate — Sodium dihydrogen phosphate; the last two being ineffective. Even though thaw drip loss was reduced by the above treatments the organoleptic quality of the thawed as well as cooked products was unsatisfactory, discoloration being the major defect. A solution of a mixture of 12% sodium tripolyphosphate and 8.6% sodium dihydrogen phosphate or 2% citric acid in water when used as dip prevented thaw drip loss, improved cooked yield and organoleptic quality without adversely affecting the biochemical characteristics. Commercial scale trials showed that the results are highly reproducible.

Seasonal variation in the chemical composition of pomfrets. Pt. 1. Black pomfret (Parastromateus niger)

Seasonal variations in proximate composition of the different parts such as head, middle, tail and skin of black pomfret (Parastromateus niger) are reported over three years on monthly basis. The lean and fatty conditions of fish are discussed on the basis of spawning period, food and feeding activity, size group appearance and the gonadal maturity of the pomfret.

On the troll line investigations off Cochin during five fishing seasons. Pt. 1. Investigations during 1960-61 and 1961-62 seasons

There is apparently great scope for improvement of the design and operational aspects of the gear particularly for the effective exploitation of seasonal fisheries like that of seer, tuna, barracuda etc. In order to evolve improved, yet cheap trolling gear regular investigations were undertaken by the Craft & Gear Wing of the Central Institute of Fisheries Technology, off Cochin for five fishing seasons and the results of these studies are incorporated in this paper.

Studies on technological problems associated with the processing of cooked frozen prawns. Pt. 1. Preprocess storage conditions of raw material in relation to quality

The chemical and organoleptic properties of prawn held in ice for different days prior to cooking and the changes after freezing and subsequent storage were studied with three different species of prawn viz. Metapenaeus monoceros, Metapenaeus dobsoni and Parapeneopsis stylifera. The optimum period for which the prawn can be kept under ideal conditions of icing prior to cooking has been worked out.

Studies on blackening of canned prawns. Pt. 1. Influence of copper and iron on product blackening

A linear relationship was observed between the copper content and intensity of blackening in commercially canned prawn meat. Average copper and iron contents of non-blackened canned prawn meat were 9.6 and 32.5 ppm on dry weight basis respectively. In the blackened product copper content ranged from 15.8 to 63.9 ppm and iron content between 43.7 and 71.45 ppm depending on the intensity of blackening. But incorporation of copper in the above range to experimental cans produced blackening while iron up to 250 ppm did not impart any blackening under standard conditions of canning.