ABSTRACT
The ohmic heating process is one of the novel electrical heating methods that are considered as fast, homogeneous and efficient heating. In this study, the details of the relationship between electrical conductivity (EC)-Temperature (Temp) and EC-pH-Temp at different Total Soluble Solid Content (TSSC) and different pH values were examined. Especially, the study explains details of the electrical conductivity value due to pH change (2, 2.5, 3, 3.5) and expressing EC change depending on the pH value of fruit and vegetable juices. At constant pH, EC values decrease with increasing TSSC values (10%, 20%, 30%, 40%, 50%, 60%) and decrease with increasing pH at constant TSSC value. When the relationship between Temp-EC is analyzed that the EC value increases as Temp increases in all cases and this increase is linear. It was found that the Temp-EC relationship was in high compatibility with an R2 value above 0.97. Also, in the Temp-EC-pH relationship, the R2 value was found to be an acceptable value above 0.95.
Subject(s)
Fruit and Vegetable Juices , Fruit , Electric Conductivity , TemperatureABSTRACT
Climate change is becoming increasingly more pronounced every day while the amount of greenhouse gases in the atmosphere continues to rise. CO2 reduction to valuable chemicals is an approach that has gathered substantial attention as a means to recycle these gases. Herein, some of the tandem catalysis approaches that can be used to achieve the transformation of CO2 to C-C coupled products are explored, focusing especially on tandem catalytic schemes where there is a big opportunity to improve performance by designing effective catalytic nanoreactors. Recent reviews have highlighted the technical challenges and opportunities for advancing tandem catalysis, especially highlighting the need for elucidating structure-activity relationships and mechanisms of reaction through theoretical and in situ/operando characterization techniques. In this review, the focus is on nanoreactor synthesis strategies as a critical research direction, and discusses these in the context of two main tandem pathways (CO-mediated pathway and Methanol-mediated pathway) to C-C coupled products.
ABSTRACT
This is the first study about removal of lead (Pb(II)) from energy drinks. In this paper, food waste, namely eggshell (hydroxyapatite) utilization, was used to remove Pb(II) from mineral water and energy drinks. Mineral water and energy drinks were chosen for removal of lead since the latter is severely hazardous to human health even in small amounts. Response Surface Methodology (RSM) was performed to optimize the application process by practice of the quadratic model united with the Central Composite Design (CCD) and quadratic combined program was utilized to study the most effective parameters on aforementioned liquids. Through the application of variance analysis (ANOVA) factors critical to removing of lead were identified for each experimental design response. Maximum adsorption capacity of eggshell was achieved as 923mgg(-1) for Pb(II). The obtained optimum conditions were applied to drinks. Results showed that used adsorbent was quite effective in removing Pb(II) from drinks.
