Safe(r) by design guidelines for the nanotechnology industry.

Expectations for safer and sustainable chemicals and products are growing to comply with the United Nations and European strategies for sustainability. The application of Safe(r) by Design (SbD) in nanotechnology implies an iterative process where functionality, human health and safety, environmental and economic impact and cost are assessed and balanced as early as possible in the innovation process and updated at each step. The EU H2020 NanoReg2 project was the first European project to implement SbD in six companies handling and/or manufacturing nanomaterials (NMs) and nano-enabled products (NEP). The results from this experience have been used to develop these guidelines on the practical application of SbD. The SbD approach foresees the identification, estimation, and reduction of human and environmental risks as early as possible in the development of a NM or NEP, and it is based on three pillars: (i) safer NMs and NEP; (ii) safer use and end of life and (iii) safer industrial production. The presented guidelines include a set of information and tools that will help deciding at each step of the innovation process whether to continue, apply SbD measures or carry out further tests to reduce uncertainty. It does not intend to be a prescriptive protocol where all suggested steps have to be followed to achieve a SbD NM/NEP or process. Rather, the guidelines are designed to identify risks at an early state and information to be considered to identify those risks. Each company adapts the approach to its specific needs and circumstances as company decisions influence the way forward.

Effect of foliar urea fertilisation on volatile compounds in Tempranillo wine.

BACKGROUND: The impact of fertilisation with three doses of foliar urea (0, 2 and 4 kg N ha(-1)) on the concentration of volatile compounds in Tempranillo wine was studied. RESULTS: The total concentration of alcohols decreased with the application of urea. The concentrations of ethyl hexanoate, ethyl octanoate and ethyl decanoate were highest in the wine resulting from the 4 kg N ha(-1) urea treatment. Fatty acids showed different individual responses to the application of urea. Sensory analysis indicated that the wines from urea-treated grapevines had higher aroma intensity and a more fruity character than the control wine. CONCLUSION: It may be concluded that foliar urea fertilisation shows itself to be efficient in small doses as a complement to soil fertilisation to improve wine aroma.