The effect of titanium dioxide nanoparticles and UV irradiation on photocatalytic degradation of Imidaclopride.

Imidaclopride is an insecticide widely used for pest control in agriculture around the world. It acts on the central nervous system of insects, while posing lower toxicity to mammals. This is an organic material made of Pyridinium, Dihydroimidazol and Nitramide. This structure poses a threat to the environment and humans. Until now, different types of methods have been used for elimination of this organic pollution. Recently, advanced oxidation processes (AOPs) are presented as a proposed method to remove this organic pollution. Photocatalytic degradation is also used as an efficient method for destruction of organic structures. In this study, the effect of titanium dioxide (TiO2) nanoparticle as a photocatalyst activated by UV irradiation is investigated. The new design of the reactor was prepared with coaxial cylinders in which the inner cylinder is rotated at a constant speed. The reactor worked in two batch and continuous modes. The results show that the UV irradiation is more effective than activated TiO2 nanoparticle, as the designed reactor with UV irradiation eliminated Imidaclopride in less than 2 hours.

Serish inulin and wheat biopolymers interactions in model systems as a basis for understanding the impact of inulin on bread properties: a FTIR investigation.

In this study the interactions between Serish root inulin and the main biopolymer types of wheat flour namely gluten, starch and phospholipid, were investigated in different model systems using Fourier transform infrared (FTIR) spectroscopy to unravel the underlying physical mechanism by which inulin impacts dough and bread properties. Interactions of inulin with starch and phospholipid were not considerable compared to gluten, but it was also clear that the modes of these interactions varied with the type and the amount of additives used in model formulation. This study revealed that when inulin is added to gluten, water redistribution promotes partial dehydration of gluten and collapse of ß-spirals into intermolecular ß-sheet structures; this trans-conformations might be due to physical reasons are believed to further impact the poor quality of bread containing added inulin. Upon performing Gaussian-Lorenzian curve fitting, it was observed that by adding of inulin to model systems, the relative contribution of characteristic peaks of ß-turn and intramolecular ß-sheet was progressively decreased whereas intermolecular ß-sheet and α-helix contents were increased.