Visible-light photocatalytic degradation of herbicide mecoprop in n-doped TiO2 suspensions

In this study, the nitrogen-doped TiO2 crystalline nanopowder was synthesized by calcination of the hydrolysis product of titanium tetraisopropoxide in ammonia. Obtained nanopowder was characterized by XRD and UV-Vis reflection techniques. The kinetics of visible-light (400-800 nm) photocatalytic degradation of herbicide mecoprop in N-doped TiO2 nanopowder aqueous suspensions was investigated and compared to results obtained for undoped TiO2.Physical chemistry 2006 : 8th international conference on fundamental and applied aspects of physical chemistry; Belgrade (Serbia); 26-29 September 200

Physical and Chemical Characteristics of Edible Offal from Free-Range Reared Swallow-Belly Mangalica Pigs

Physical (pH and L*a*b* values) and chemical (moisture, protein, total fat, total ash, K, P, Na, Mg, Ca, Zn, Fe, Cu, and Mn) characteristics of offal consisting of the tongue, heart, lungs, liver, spleen, kidney, brain, and spinal cord of free-range reared Swallow-Belly Mangalica pigs were determined. Many significant differences were found among mean values of quality traits. However, except for a few cases, the determined offal quality traits were in the characteristic ranges reported in the literature. Lungs were high in pH24h (P24h, moisture (P<0.01), and total ash concentration. The highest levels of protein (P<0.01), Mg, Fe (P<0.05), Zn (P<0.01), and Mn (P<0.01) and the lowest of Na were found in liver. The darkest colour (lowest L* value), highest concentration of K, the lowest concentration of total fat and Ca were found in spleen. Finally, spinal cord was the highest in total ash (P<0.01), P (P<0.01), and Ca (P<0.05) and the lowest in protein, Mg (P<0.05), Fe, and Zn (P<0.01) concentration

Supplementary data for the article: Habtamu, H. B.; Sentic, M.; Silvestrini, M.; De Leo, L.; Not, T.; Arbault, S.; Manojlovic, D.; Sojic, N.; Ugo, P. A Sensitive Electrochemiluminescence Immunosensor for Celiac Disease Diagnosis Based on Nanoelectrode Ensembles. Analytical Chemistry 2015, 87 (24), 12080–12087. https://doi.org/10.1021/acs.analchem.5b02801

Supporting information for: [https://doi.org/10.1021/acs.analchem.5b02801]Related to published version: [http://cherry.chem.bg.ac.rs/handle/123456789/2014

Supplementary data for the article: Habtamu, H. B.; Sentic, M.; Silvestrini, M.; De Leo, L.; Not, T.; Arbault, S.; Manojlovic, D.; Sojic, N.; Ugo, P. A Sensitive Electrochemiluminescence Immunosensor for Celiac Disease Diagnosis Based on Nanoelectrode Ensembles. Analytical Chemistry 2015, 87 (24), 12080–12087. https://doi.org/10.1021/acs.analchem.5b02801

Supporting information for: [https://doi.org/10.1021/acs.analchem.5b02801]Related to published version: [http://cherry.chem.bg.ac.rs/handle/123456789/2014

Ultimate pH, colour characteristics and proximate and mineral composition of edible organs, glands and kidney fat from Saanen goat male kids

Ultimate pH value and instrumental colour (CIEL*a*b* values) characteristics, proximate (moisture, protein, total fat and total ash) and mineral composition (K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn) were determined in 10 (heart, tongue, lungs, spleen, liver, kidney, brain, testicle, thymus and kidney fat) edible by-products of Saanen goat male kids. Many significant or numerical differences were found in the mean values of quality characteristics among the edible by-products. Among edible organs and glands, liver had the lowest surface CIEL* value (darkest colour), and the highest levels of protein, Zn, Cu and Mn. Furthermore, the highest pH(24h), total ash, K, P and Mg levels were determined in the thymus. The testicle had the highest moisture, Ca and Ni levels. The spleen had the lowest fresh cut cross-section CIEL* value (darkest colour), and the highest Fe level. The highest total fat content and Na level were determined in the brain and kidney, respectively. Among all the edible by-products, kidney fat had the highest pH(24h), surface CIEL* value (lightest colour) and total fat content, and the lowest moisture, protein, total ash, K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn levels

Effect of Packaging Methods and Storage Time on Oxidative Stability of Traditional Fermented Sausage

In this paper influence of packaging method (vacuum and modified atmosphere packaging) on lipid oxidative stability and sensory properties of odor and taste of the traditional sausage Petrovská klobása were examined. These parameters were examined during storage period (7 months). In the end of storage period, vacuum packed sausage showed better oxidative stability. Propanal content was significantly lower (P<0.05) in vacuum packed sausage compared to these values in unpacked and modified atmosphere packaging sausage. Hexanal content in vacuum packed sausage was 1.85 µg/g, in MAP sausage 2.98 µg/g and in unpacked sausage 4.94 µg/g. After 2 and 7 months of storage, sausages packed in vacuum had the highest grades for sensory properties of odor and taste

Photocatalytic activity of TiO2 nanoparticles modified with dopamine

Photocatalytic activity of bare colloidal TiO2 nanoparticles (NPs, d~45Å) and surface modified with dopamine was obtained following degradation reaction of herbicide RS-2-(4-chloro-o-tolyloxy)propionic acid (mecoprop, MCPP, C10H11ClO3) under UV light irradiation. Results indicated that inner sphere charge transfer (CT) complex is formed on the surface of TiO2 NPs due to modification with dopamine which induced decreasing of the photocatalytic efficacy of TiO2 NPs

Effect of chitosan coating with the addition of caraway essential oil and beeswax on oxidative stability of petrovská klobása sausage

The aim of this paper was to examine the effect of chitosan coating with the addition of caraway essential oil and beeswax on lipid oxidation protection, as well as aroma and water content preservation of traditional dry fermented Petrovská klobása sausage. During the entire storage period, TBARS index value in coated sausage was lower compared to the control (P–1 and 0.66±0.03 mg kg–1, while after seven months of storage, these values were 0.82±0.05 mg kg–1 and 0.67±0.02 mg kg–1, respectively. While content of saturated aliphatic aldehydes increased in control sausage (P<0.05), it remained unchanged in coated sausage during 7 months of storage. Lipid oxidation protective effect could be correlated to higher marks for aroma of coated sausage during the entire storage period (P<0.05). Coating slowed moisture loss of coated sausage compared to the control (P<0.05)

Synthesis and Characterization of Rutile TiO2Nanopowders Doped with Iron Ions

Titanium dioxide nanopowders doped with different amounts of Fe ions were prepared by coprecipitation method. Obtained materials were characterized by structural (XRD), morphological (TEM and SEM), optical (UV/vis reflection and photoluminescence, and Raman), and analytical techniques (XPS and ICP-OES). XRD analysis revealed rutile crystalline phase for doped and undoped titanium dioxide obtained in the same manner. Diameter of the particles was 5–7 nm. The presence of iron ions was confirmed by XPS and ICP-OES. Doping process moved absorption threshold of TiO2into visible spectrum range. Photocatalytic activity was also checked. Doped nanopowders showed normal and up-converted photoluminescence