Heterogeneous catalytic ozonation process for removal of 4-chloro-2-nitrophenol from aqueous solutions

AbstractThis research investigated the efficiency of nanosized ZnO in the catalytic ozonation of 4-chloro-2-nitrophenol and determined the effect of pH on heterogeneous catalytic ozonation. Use of ozone with ZnO catalyst leads to conversion of 98.7% of 4-chloro-2-nitrophenol during 5min. In addition, it was found that in ZnO catalytic ozonation, the degradation efficiency of 4-chloro-2-nitrophenol was higher at low pH conditions (pH 3.0) than high pH (pH 7–9). This result was not in accordance with ozonation alone, following which higher pH had positive effect on the degradation of 4-chloro-2-nitrophenol. During the catalytic ozonation of 4-chloro-2-nitrophenol, an increase of nitrate ions in water sample solution was observed. At pH=3, the concentration of nitrate formed during nano-ZnO catalytic ozonation was 7.08 mgL−1 and the amount of total organic carbon was 54.9% after 30min

Evaluation of Antibacterial Activity of Aqueous, Ethanolic and Methanolic Extracts of Areca Nut Fruit on Selected Bacteria

Today, the tendency to use of natural preservatives to increase food security has expanded. In the present study, antibacterial effects of Areca Nut fruit extracts were evaluated against Staphylococcus aureus, Escherichia coli, Salmonella enterica, and Enterobacter aerogenes bacteria using agar disc diffusion technique. Methanol, ethanol, and water were used as solvents for extraction by maceration method, and extracts were analyzed by GC-MS. The antibacterial activity was evaluated using microtiter broth dilution method to determine minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Results revealed that all ATCC strains were significantly inhibited by ethanolic and methanolic extracts. Escherichia coli produced a significantly larger zone of inhibition for Gentamicin (35±0.65 mm) and Penicillin (25 mm±0.56), while Enterobacter aerogenes produced smaller zone of inhibition for Gentamicin (20 ± 0.87 mm) and Penicillin (15±0.87 mm). Also, methanolic extract had considerable antibacterial activity with MIC value of 1.56 mg/mL against Escherichia coli. All of extracts were used to evaluate antibacterial effects in prepared cake, and as a result, all pathogenies were the most sensitive by methanolic extract in 100 mg/L of concentration except Escherichia coli that were more sensitive by ethanolic extract. In conclusion, the Areca Nut fruit extracts may be used as a natural preservative in food industries. Future studies should focus on the effect of Areca Nut fruit extracts in bakery and drinking industries