Glyphosate and aminomethylphosphonic acid degradation in biomixtures based on alfalfa straw, wheat stubble and river waste.

The aim of the work was to evaluate novel biomixtures for their use on biopurification systems (BPS) in Argentina also called biobeds. Glyphosate and aminomethylphosphonic acid (AMPA) degradation was evaluated on biomixtures containing local materials: alfalfa straw (As), wheat stubble (Ws), river waste (Rw) and soil. Glyphosate, AMPA concentrations and biological activity were followed with time. Soil was used as control. Glyphosate initial concentration was 1000 mg kg-1. Glyphosate disappeared almost completely after 63 days in all tested biomixtures. For Ws, WsRw and AsRw glyphosate degradation was around 99% and for As 85%. The biomixture Ws showed the highest glyphosate degradation rate. In all cases AMPA was formed and degraded to concentrations between 60 and 100 mg kg-1. In the control with only soil, glyphosate was degraded 53% and AMPA concentration at the end of the test was 438 mg kg-1. We conclude that alfalfa straw, wheat stubble and river waste are local materials that can be used in the preparation of biomixtures since they showed higher glyphosate degradation capacity and less AMPA accumulation compared to the soil alone. Also, the presence of river waste did enhance the water retention capacity.

Photodegradation of chlorpyrifos in water by UV/H2O2 treatment: toxicity evaluation.

Chlorpyrifos (CP) is an organophosphorus pesticide widely used in agriculture. Due to its toxicity, it has been necessary to develop a treatment to eliminate the environmental wastes generated by this substance. The combination of UV radiation and hydrogen peroxide seemed an interesting option to reduce the concentration of CP in water, as it has proved to be a simple and effective method to degrade other similar pesticides. The purpose of this work is to study the effect of different initial concentrations of H2O2 on the degradation of commercial CP in water using UV/H2O2. Conversions of 93% were achieved in 20 min with 450 mg L(-1) of H2O2 initial concentration (0.16 mg of CP degraded per mg of H2O2 consumed). The total organic carbon analysis showed interesting mineralization values, reaching a 70% conversion after 4 h of reaction. In addition, this degradation procedure leads to a clear reduction of the toxicity of the reaction mixture over Vibrio fischeri.

Influence of milk pretreatment on production of free fatty acids and volatile compounds in hard cheeses: heat treatment and mechanical agitation.

This work aimed to identify technological steps that can increase fat hydrolysis and volatile compounds production in hard cheeses; these biochemical events have been related with improved piquant taste and development of genuine flavor during cheese ripening. For that purpose, 2 different pretreatments of cheese milk were tested: heat treatment and mechanical agitation. Both factors were assayed at 2 levels: milk was either batch pasteurized or nonthermally treated, and mechanical agitation was either applied or not applied. For all combinations, hard cheeses (Reggianito type) were produced in a pilot plant and ripened for 90 d. In all cheeses the degree of lipolysis, assessed by gas chromatography, increased similarly during ripening. However, the proportion of short-chain fatty acids was higher in the cheeses made with unpasteurized milk, suggesting a higher activity of lipases with positional specificity toward the sn-3 position of the triglyceride, among which milk lipoprotein lipase is found. Similar results were found for most of the volatile compounds, determined by solid-phase microextraction-gas chromatography flame-ionization detector/mass spectrometry, which constitute the groups of ketones, alcohols, esters, and the group of acids. On the contrary, no effect of mechanical agitation was observed, although some interactions between factors were found. In the conditions of the study, results suggest that heat treatment had a higher effect on cheese lipolysis and volatile compounds production than partial destabilization of the fat emulsion produced by the agitation method applied.

Glyphosate degradation in water employing the H2O2/UVC process.

Glyphosate is the organophosphate herbicide most widely used in the world. Any form of spill or discharge, even if unintentional, can be transferred to the water due to its high solubility. The combination of hydrogen peroxide and UV radiation could be a suitable option to decrease glyphosate concentration to acceptable limits. In this work, the effects of initial pH, hydrogen peroxide initial concentration, and incident radiation in glyphosate degradation were studied. The experimental device was a cylinder irradiated with two tubular, germicidal lamps. Conversion of glyphosate increases significantly from pH = 3-7. From this value on, the increase becomes much less noticeable. The reaction rate depends on the initial herbicide concentration and has an optimum plateau of a hydrogen peroxide to glyphosate molar concentration ratio between 7 and 19. The expected non linear dependence on the irradiation rate was observed. The identification of critical reaction intermediaries, and the quantification of the main end products were possible and it led to propose a plausible degradation path. The achieved quantification of the mineralization extent is a positive indicator for the possible application of a rather simple technology for an in situ solution for some of the problems derived from the intensive use of glyphosate.

Degradation of a mixture of pollutants in water using the UV/H2O2 process.

The degradation reaction of a simple mixture of pollutants (dichloroacetic acid + formic acid) employing H2O2 and UVC radiation (253.7 nm) has been studied in a well-mixed reactor which operates inside a recycling system. The aim of this work is to develop a systematic methodology for treating degradation of mixtures of pollutants, starting from a rather manageable system to more complex aggregates. In this contribution, the effects of different variables such as hydrogen peroxide/pollutant mixture initial concentration ratio, pH and incident radiation at the reactor wall were studied. The results show that the best degrading conditions are: pH = 3.5 and hydrogen peroxide concentrations from 3.9 to 11.8 mM (134-400 mg/L), for initial concentrations of 1.10 and 0.39 mM for formic acid and dichoroacetic acid respectively (50 mg/L for both pollutants). The influence of the incident radiation at the reactor wall on the degradation rates of the mixture is significant. In addition to this, it has been shown that in the employed aqueous solution no stable reaction intermediates are formed. On this basis, a complete reaction scheme for the mixture is proposed that is suitable for a reaction kinetics mathematical modeling of the mixture and further studies of increasing complexity.

Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese.

The individual contribution of 6 strains of probiotic bacteria (3 of Lactobacillus acidophilus and 3 of the Lactobacillus casei group) to proteolysis patterns in a semi-hard cheese was assessed. Control cheeses (without probiotics) and 2 types of experimental cheeses (with the addition of probiotics either directly to milk or by a 2-step fermentation method) were manufactured. Cheeses containing Lb. acidophilus showed the most extensive peptidolysis, which was evidenced by changes in the peptide profiles and a noticeable increase of free amino acids compared with control cheeses. The strains of the Lb. casei group showed a lower contribution to cheese peptidolysis, which consisted mainly of free amino acid increase. Two-step fermentation improved peptidolytic activity for only one of the cultures of Lb. acidophilus tested. The addition of Lb. acidophilus strains into cheese may be suitable not only for their beneficial health effect but also for their influence on secondary proteolysis, consistent with acceleration of ripening and improved flavor formation.

Comparison of H2O2/UV and heterogeneous photocatalytic processes for the degradation of dichloroacetic acid in water.

A comparative study between two advanced oxidation technologies for pollutant degradation has been made. With the use of dichloroacetic acid (DCA) as the model pollutant, the reactions with hydrogen peroxide and UV radiation (H2O2/UV, 253.7 nm) and photocatalysis with titanium dioxide (TiO2/UV, 300-400 nm) are analyzed. Three criteria have been selected to compare the performances of both processes: (i) the percentage conversion of DCA and TOC (total organic carbon) at a fixed reaction time; (ii) the quantum efficiency, employing the true radiation absorption rates for both activated species (H2O2 and TiO2); (iii) the specific energy consumption to degrade 50% of the initial TOC. The optimal molar concentration ratio of H2O2/DCA and the optimal catalyst concentration have been employed in the experiments. The results indicate that, under the optimal operating conditions, the H2O2/UV process exhibits, by a large difference, the best performance taking into account the above-mentioned criteria. Nevertheless, both systems show similar values of specific energy consumption when a thinner reactor is employed. These results cannot be safely extrapolated to other contexts if (i) other compounds of different structure are degraded and (ii) a different catalyst is used. Moreover, they were obtained under optimized conditions, and typical, real-life situations may render quite different results due to the robustness of the titanium dioxide operation. They should serve as an indication that, under the studied conditions, a much-improved catalyst performance must be achieved to parallel, with a heterogeneous process, a yield similar to the one obtained with the homogeneous system.

Modelling the kinetics of UV/H2O2 oxidation of dichloroacetic acid.

The intrinsic reaction kinetics of the decomposition of dichloroacetic acid (DCA) using UV/H2O2 was studied. A complete mathematical model, including the effect of the absorbed radiation intensities and H2O2 concentration was developed. The results of the kinetic measurements were analysed using a complete mathematical model of the experimental device that was used for the laboratory operation (a differential reactor inside a recycle). In this way it was expected to obtain intrinsic kinetic parameters. Experimental data agree well with theoretical predictions esmploying just two kinetic parameters derived from the proposed reaction mechanism.

Root phospholipids in Azospirillum-inoculated wheat seedlings exposed to water stress.

Azospirillum-plant association is accompanied by biochemical changes in roots which, in turn, promote plant-growth and tolerance to water stress. To shed light on the possible factors underlying these effects, roots from Azospirillum brasilense Sp245-inoculated Triticum aestivum seedlings growing in darkness under osmotic stress were analyzed for phospholipid (PL) composition, fatty acid (FA) distribution profiles and degree of unsaturation of the major PL classes. Azospirillum inoculation diminished ion leakage and increased 2,3,5-tripheniltetrazolium reducing ability in roots of well irrigated and water-stressed wheat seedlings. Total root PL content remained unaltered in all treatments. Six PL classes were detected, phosphatidylcholine (PC) and phosphatidylethanolamine (PE) comprising over 80% of the total. While water stress increased PC content and diminished that of PE, none of these changes were observed either under Azospirillum inoculation alone or when both treatments were combined. The major FAs found in both PC and PE were 16:0, 18:0, 18:1, 18:2, and 18:3. Higher PC and lower PE unsaturation than in well irrigated controls were observed in roots from Azospirillum-inoculated, water-stressed seedlings. Azospirillum inoculation could contribute to protect wheat seedlings from water stress through changes in the FA distribution profiles of PC and PE major root phospholipids.

Reactor scale-up in AOPs: from laboratory to commercial scale.

A procedure to scale-up photoreactors employed in AOPs using laboratory information has been developed. Operating with a model compound the proposed procedure was applied to the decomposition of formic acid in water solution using hydrogen peroxide and UV radiation. With laboratory experiments the parameters of the kinetic equation were obtained in a small batch reactor operated within a recycling apparatus. The whole system was modeled employing radiation and mass balances. These balances were used together with a non-linear parameter estimator to derive the model kinetic constants. Then, these results were used in the modeling of the large-scale reactor to predict exit conversions in an isothermal, continuous, tubular flow reactor that is 2 m long and has a volume of 12 I. Once more, radiation and mass balances were used to predict formic acid output concentrations. Experimental data in the large-scale apparatus are in good agreement with theoretical predictions.

Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus.

Reggianito Argentino cheese is traditionally manufactured with whey starter cultures that provide typical and intense flavor but can cause poor quality standardization. In this study, the influence of natural and selected starters on Reggianito Argentino cheese proteolysis was investigated. Cheeses were manufactured with three strains of Lactobacillus helveticus (SF133, SF138 and SF209) cultured individually in sterile whey and used as single or mixed starters. Control cheeses were made with natural whey starter culture. Cheeses were analyzed to determine gross composition, as well as total thermophilic lactic flora. Proteolysis was assessed by N fractions, electrophoresis and liquid chromatography. Gross composition of the cheeses did not significantly differ, while viable starter cell counts were lower for cheeses made with strain SF209 alone or combined with other strains. Soluble N at pH 4.6 was the same for cheeses made with natural or selected starters, but soluble N in 12% trichloroacetic acid and 2.5% phosphotungstic acid was significantly higher in cheeses made with starters containing strain SF209. Nitrogen fractions results indicated that natural whey starter cultures could be replaced by several starters composed of the selected strains without significant changes to proteolysis patterns. Starter cultures prepared only with SF209 or with the three selected L. helveticus strains produced cheese products with significantly more proteolysis than control cheeses. Chromatographic profiles analyzed by principal components showed that three main peaks on chromatograms, presumptively identified as Tyr, Phe, and Trp, explained most of variability. Principal component scores indicated that cheese samples were grouped by ripening time, which was confirmed by linear discriminant analysis. On the contrary, samples did not cluster by Lactobacillus strain or type of starter.

[Early results of an ambulatory rehabilitation program for medically treated Leriche grade II arterial disease of the lower limb]. / Résultats immédiats d'un programme ambulatoire de rééducation des artériopathies des membres inférieurs au stade II de Leriche.

OBJECTIVE: We assess the impact of an ambulatory rehabilitation program in patients with Leriche grade II arterial disease. PATIENT AND METHODS: One hundred nineteen patients with Leriche grade II arterial disease of the lower limbs treated medically were included in a totally ambulatory specifically designed vascular rehabilitation program. There were 91 men and 28 women, mean age 64 years. All the patients participated in a two-phase rehabilitation program with clinical and hemodynamic surveillance for 20 weeks. The first phase involved progressive rehabilitation for 8 weeks followed by a maintenance program for 12 weeks. Performance was assessed with the maximum analytic test (MAT) that reproduced the indicated rehabilitation movement to onset of cramps and with walking distance on flat ground under standard conditions using a treadmill. RESULTS: All patients completed the entire program and non required surgical revascularization. Systolic pressure index at the ankle remained stable at 0.62 for the 20 weeks. At 8 weeks, the patients had improved their baseline MAT 2.22-fold and their walking distance by 1.87-fold. At 20 weeks, these factors were 2.74 for MAT and 2.49 for walking distance. Ninety-one percent of the patients evaluated their baseline walking distance at less than 500 m (mean 210.3 m). At the end of the rehabilitation program, 44% considered their walking distance was between 500 and 1 000 meters. The presence of associated diseases did not hinder implementation of the program. DISCUSSION: Studies evaluating the effect of 6-month regimens of vasoactive agents have generally reported a 1.50-fold improvement. Our outpatient rehabilitation program using treadmill exercises appeared to be more effective, less costly, less demanding for the patients and applicable to a larger number of patients.

Influence of milk-clotting enzyme concentration on the alphas1-casein hydrolysis during soft cheeses ripening.

We studied the influence of the dose of milk-clotting enzyme on alphas1-CN degradation, soluble nitrogen production, and sensory profile for an Argentinean soft cheese: Cremoso Argentino. Five different types of cheeses were produced: 1) control cheeses with normal technology, 2) cheeses with inactivated milk-clotting enzyme, 3) cheeses with inactivated milk-clotting enzyme, without starter (acidified with glucono delta lactone), 4) cheeses with a half dose of milk-clotting enzyme, and 5) cheeses with a double dose of milk-clotting enzyme. Proteolysis was assessed by isoelectric focusing electrophoresis of the insoluble fraction at pH 4.6, followed by densitometric quantification. Soluble nitrogen at pH 4.6, expressed as a percentage of total nitrogen and defined as ripening index was also performed. A sensorial panel evaluated the cheeses at the end of ripening. The hydrolysis level of alphas1-CN depended on the milk-clotting enzyme dose used in cheese making. Cheeses without active coagulant did not show degradation at the end of ripening, while cheeses with half and whole doses showed proportional degradations to coagulant dose. Cheese with a double dose of coagulant did not show higher alphas1-CN hydrolysis than normal cheese. No difference was found between cheeses with and without microbiological starter, indicating that the selected culture, composed of thermophilic strains, was unable to attack the whole casein. A high linear correlation was found between ripening index and the relation Sensorial characteristics of cheeses agree with objective analysis. Cheeses without active coagulant were hard and crumbly, while cheeses with normal dose were soft and creamy.

Efecto de la adición de proteínas de suero sobre la elaboración y la calidad del queso cremoso argentino / Effect of the increase of the milk proteins in quality of argentine milk

Realizó un estudio en laboratorio y planta piloto acerca de lai nfluencia del agregado de ricota (proteínas de suero) sobre la tecnología, las características organolépticas y el rendimiento del queso Cremoso Argentino.

[Serotyping of strains of non-tuberculous mycobacteria]. / Serotipaje de cepas de micobacterias no tuberculosas.

Forty strains of mycobacteria, belonging to Mycobacterium-avium-intracellulare-scrofulaceum complex, isolated from symptomatic respiratory patients, were studied. For such study, agglutination-adsorption technique was applied, using specific antisera elaborated at the "Pedro Kouri" Institute of Tropical Medicine, National Reference Institute, with titers ranging close to 1:320. The results obtained demonstrated that the prevailing types were those of the species Mycobacterium intracellulare (31 strains), prevailing serotypes 9 (Darden), 8 (Davis), 12 (Haweel) and serotype 26 followed by the species M. avium (3 strains) and M. scrofulaceum (2 strains).