Characterization of ash derived from combustion of paper mill waste sludge: Comparison with municipal solid waste incinerator ash

Fly ash derived from incineration of Malaysian paper mill waste sludge (PMWS) was physically and chemically characterized in order to determine its potential toxicity as well as its application as cement replacement material. The results were compared with results obtained from similar characterization on Malaysian municipal solid waste incineration (MSWI) bottom ash. Principal analyses conducted include particle size distribution, elemental analysis, toxicity characteristic leaching procedure (TCLP) as well as thermogravimetric, x-ray diffractometry and FTIR analyses. TCLP result indicated that both the PMWS and MSWI ashes should not be classified as hazardous wastes in terms of heavy metal leachability, since leachable copper, cadmium, lead and nickel concentrations were detected below the stipulated leachability limits. Both ashes could be reused as cement replacement materials since both contained SiO2 which is one of the main building components in cement and concrete utilizations. Nonetheless, PMWS ash could be more suitable as a cement replacement material as compared to MSWI ash, as the former had significantly smaller particle size distribution and lower organic content

Halogen-free flame-retardant compounds. Thermal decomposition and flammability behavior for alternative polyethylene grades

The effect of six halogen-free flame retardant (FR) formulations was investigated on the thermal stability of two low-density polyethylenes (LDPE) and one linear low-density polyethylene (LLDPE), by means of thermogravimetric analysis (TGA) under nitrogen and air atmosphere. The relative data were combined with flammability properties and the overall performance of the FRs was correlated with the type of branching in the polyethylene grades and to their processing behavior. The thermal degradation kinetics was further determined based on the Kissinger and Coats-Redfern methods. In terms of flammability, the addition of a triazine derivative and ammonium polyphosphate at a loading of 35 wt. %. was found to be the most efficient, leading to UL 94 V0 ranking in the case of the LDPE grade produced in an autoclave reactor. - 2019 by the authors.Funding: This publication was made possible by the NPRP award [NPRP 9-161-1-030] from the Qatar National Research Fund (a member of The Qatar Foundation). The statements made herein are solely the responsibility of the author(s)

From Conventional to State-of-the-Art IoT Access Control Models

open access articleThe advent in Online Social Networks (OSN) and Internet of Things (IoT) has created a new world of collaboration and communication between people and devices. The domain of internet of things uses billions of devices (ranging from tiny sensors to macro scale devices) that continuously produce and exchange huge amounts of data with people and applications. Similarly, more than a billion people are connected through social networking sites to collaborate and share their knowledge. The applications of IoT such as smart health, smart city, social networking, video surveillance and vehicular communication are quickly evolving people’s daily lives. These applications provide accurate, information-rich and personalized services to the users. However, providing personalized information comes at the cost of accessing private information of users such as their location, social relationship details, health information and daily activities. When the information is accessible online, there is always a chance that it can be used maliciously by unauthorized entities. Therefore, an effective access control mechanism must be employed to ensure the security and privacy of entities using OSN and IoT services. Access control refers to a process which can restrict user’s access to data and resources. It enforces access rules to grant authorized users an access to resources and prevent others. This survey examines the increasing literature on access control for traditional models in general, and for OSN and IoT in specific. Challenges and problems related to access control mechanisms are explored to facilitate the adoption of access control solutions in OSN and IoT scenarios. The survey provides a review of the requirements for access control enforcement, discusses several security issues in access control, and elaborates underlying principles and limitations of famous access control models. We evaluate the feasibility of current access control models for OSN and IoT and provide the future development direction of access control for the sam

Carotene contents of processed meats blended with palm fats

(beef burgers and chicken frankfurters) blended with palm fats was studied. Alpha-carotene and β-carotene decreased significantly (P<0.05) by 62-66% and 72-80% respectively in beef burgers where the fats were substituted with red palm fat (RPF35) and a mixture of red palm fat and palm fat (FB) when the meats were stored at -18oC for 6 month after cooking. Alpha-carotene lost by 53% and 33% while beta-carotene by 67% and 47%, respectively in raw beef burger where the fats were replaced with RPF35 and FB After storage for 6 months (-18oC). Alpha-carotene concentrations lost by 66% and 62%, respectively in beef burger substituted with RPF35 and FB during storage for 6 months at -18oC after cooking. Alpha-carotene in retorted chicken frankfurter (RC) substituted with RPF48 only lost 25% while oven-cooked chicken frankfurter (OC) containing RPF48 lost 61%. Beta-carotene was degraded faster compared to α-carotene in RC, OC and cooked beef burger indicating that the beef burger was more stable after cooking and storage. Even though OC, RC frankfurters and cooked beef burgers substituted with red palm fat showed the highest percent loss in β-carotene concentrations after storage, the value retained was still the highest (23.0, 42.0 and 23.8 μg/g, respectively). In summary, the effect of processing, cooking, frozen storage and the type of fats used could influence the stability of alpha- and beta-carotenes and their content in meat products

Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils

The effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oil (PO), red PO35 and red PO48 were compared against the control beef fat treatment. Red PO oven-cooked beef frankfurters resulted in a significant loss of vitamin E from 538.5 to 287.5 mg after 6 months. Oven cooked sausages stored at –18�C and retorted sausages stored for the 6 months of shelf studies resulted in more than 90% loss of a-carotene and b-carotene in red PO beef frankfurters. Cholesterol was reduced at the range of 29.0–32.2 mg/ 100 g when beef fat was substituted with palm-based oils, in beef frankfurters. Differences of heat treatments did not significantly change THE cholesterol content, within all treatments. This study showed the potential of utilizing red palm oils as animal fat analogues in improving vitamin E, reducing cholesterol but not carotenes in beef frankfurters

Effects of Processing on Nutritional and Sensory Qualities of Beef Burgers Incorporated With Palm Fats

A study was undertaken to investigate the effects of processing on the nutritional and sensory qualities of beef burgers formulated with palm fats as animal fat analogues. After processing, a-tocopherol and a-tocotrienol levels were significantly decreased, ranging from 46-48% to 36-44% respectively, in beef burgers made with red palm fat (RPF35) and fat blend. The changes in the levels of g-tocotrienol and d-tocotrienol after processing in all beef burgers except for the control were not statistically significant (P>0.05). After processing, a-carotene and b-carotene levels were significantly decreased, ranging from 27-40% to 42-54% in beef burgers formulated with fat blend and RPF35. After cooking, a-tocopherol and a-tocotrienol in all cooked beef burgers, except the control, were significantly decreased with levels ranging from 18- 50% to 17-46% respectively. The changes in the levels of a-carotene and b- carotene after cooking were also statistically significant (36-47% and 48-62% loss, respectively). Substitution of animal fats with palm-based fats reduced the content of cholesterol in beef burgers. The taste panel was not able to differentiate the sensory attributes such as colour, juiciness and oiliness of beef burgers formulated with palm-based fats and beef fat. Overall levels of carotene and vitamin E were higher in palm fat burgers but losses occurred upon processing and cooking

Apolipoprotein E4 disrupts the neuroprotective action of sortilin in neuronal lipid metabolism and endocannabinoid signaling

INTRODUCTION: Apolipoprotein E (apoE) is a carrier for brain lipids and the most important genetic risk factor for Alzheimer's disease (AD). ApoE binds the receptor sortilin, which mediates uptake of apoE‐bound cargo into neurons. The significance of this uptake route for brain lipid homeostasis and AD risk seen with apoE4, but not apoE3, remains unresolved. METHODS: Combining neurolipidomics in patient specimens with functional studies in mouse models, we interrogated apoE isoform–specific functions for sortilin in brain lipid metabolism and AD. RESULTS: Sortilin directs the uptake and conversion of polyunsaturated fatty acids into endocannabinoids, lipid‐based neurotransmitters that act through nuclear receptors to sustain neuroprotective gene expression in the brain. This sortilin function requires apoE3, but is disrupted by binding of apoE4, compromising neuronal endocannabinoid metabolism and action. DISCUSSION: We uncovered the significance of neuronal apoE receptor sortilin in facilitating neuroprotective actions of brain lipids, and its relevance for AD risk seen with apoE4

On primordial trispectrum from exchanging scalar modes in general multiple field inflationary models

We make an complementary investigation of the primordial trispectrum from exchanging intermediate scalar modes in multi-field inflation models with generalized kinetic terms. Together with the calculation of irreducible contributions to the primordial trispectrum in Ref.[103], we give the full leading-order primordial trispectrum in generalized multi-field models.Comment: 15 pages, 1 figure; v2 references adde

ApoE4 disrupts interaction of sortilin with fatty acid-binding protein 7 essential to promote lipid signaling

Sortilin is a neuronal receptor for apolipoprotein E. Sortilin-dependent uptake of lipidated apoE promotes conversion of polyunsaturated fatty acids (PUFA) into neuromodulators that induce anti-inflammatory gene expression in the brain. This neuroprotective pathway works with apoE3 but is lost with apoE4, the main risk factor for Alzheimer's disease (AD). Here, we elucidated steps in cellular handling of lipids through sortilin, and why they are disrupted by apoE4. Combining unbiased proteome screens with analyses in mouse models, we uncover interaction of sortilin with fatty acid-binding protein (FABP) 7, the intracellular carrier for PUFA in the brain. In the presence of apoE3, sortilin promotes functional expression of FABP7 and its ability to elicit lipid-dependent gene transcription. By contrast, apoE4 binding blocks sortilin sorting, causing catabolism of FABP7 and impairing lipid signaling. Reduced FABP7 levels in the brain of AD patients expressing apoE4 substantiate the relevance of these interactions for neuronal lipid homeostasis. Taken together, we document interaction of sortilin with mediators of extracellular and intracellular lipid transport that provides a mechanistic explanation for loss of a neuroprotective lipid metabolism in AD