Effects of Chinese Cooking Methods on the Content and Speciation of Selenium in Selenium Bio-Fortified Cereals and Soybeans.

Cereals and soybeans are the main food sources for the majority of Chinese. This study evaluated the effects of four common cooking methods including steaming, boiling, frying, and milking on selenium (Se) content and speciation in seven selenium bio-fortified cereals and soybeans samples. The Se concentrations in the selected samples ranged from 0.91 to 110.8 mg/kg and selenomethionine (SeMet) was detected to be the main Se species. Total Se loss was less than 8.1% during the processes of cooking except milking, while 49.1% of the total Se was lost in milking soybean for soy milk due to high level of Se in residuals. It was estimated that about 13.5, 24.0, 3.1, and 46.9% of SeMet were lost during the processes of steaming, boiling, frying, and milking, respectively. Meanwhile, selenocystine (SeCys2) and methylselenocysteine (SeMeCys) were lost completely from the boiled cereals. Hence, steaming and frying were recommended to cook Se-biofortified cereals in order to minimize the loss of Se.

The distinct effects of Mn substitution on the reactivity of magnetite in heterogeneous Fenton reaction and Pb(II) adsorption.

In this study, a series of Mn substituted magnetites were synthesized and used in catalyzing the heterogeneous Fenton degradation of acid orange II and Pb(II) adsorption, in order to investigate the effect of Mn substitution on the reactivity of magnetite. The valence and local environment of both Fe and Mn in the spinel structure of magnetite were investigated by X-ray absorption fine structure (XAFS) spectroscopy. The incorporation of Mn did not change the valence and local structure of Fe in the synthetic magnetite, while Mn was in the valences of +2 and +3. The Mn distribution on the octahedral sites of magnetite surface increased with the increase in Mn content. The Mn introduction led to an improvement of catalytic activity of magnetite. The sample with the minimum Mn content displayed the best efficiency in OH production and the degradation of acid orange II, while the other substituted samples did not show obvious difference in their catalytic performance. The adsorption capacity of magnetite samples toward Pb(II) gradually increased with the increase in Mn content. The above influences of Mn substitution on the reactivity of magnetite were discussed in views of the variations in microstructural environment and physicochemical properties.

The UV/Fenton degradation of tetrabromobisphenol A catalyzed by nanocrystalline chromium substituted magnetite.

The heterogeneous UV/Fenton degradation of tetrabromobisphenol A (TBBPA) catalyzed by nanocrystalline Fe3O4 and Fe2.04Cr0.96O4 was investigated, with focus on the influence of UV light and initial pH, degradation pathways and effect of Cr substation. The catalysts were prepared by a precipitation-oxidation method and characterized by chemical analysis, XRD, XAFS, TG-DSC, BET surface area and magnetometer. At pH 6.7 and under UV irradiation, almost complete degradation of TBBPA by Fe2.04Cr0.96O4 was accomplished within 240 min, and the leaching Fe ions were negligible. The substitution of chromium greatly increased the BET specific surface area and surface hydroxyl amount, which improved the heterogeneous UV/Fenton catalytic activity of magnetite. Moreover, Cr3+ on the octahedral sites enhanced the electron transfer process in the magnetite structure to accelerate the *OH generation. The produced *OH radicals preferentially attacked the C-Br bonds of TBBPA and then ß-cleavaged the C-C bonds between benzene rings and isopropyl groups. The above results are of great significance for well understanding the effect of transition metal substitution on the UV/Fenton catalytic activity of magnetite and prospecting the application of magnetite minerals in environmental purification.