Integrated management of ash from industrial and domestic combustion : a new sustainable approach for reducing greenhouse gas emissions from energy conversion

This work supports, for the first time, the integrated management of waste materials arising from industrial processes (fly ash from municipal solid waste incineration and coal fly ash), agriculture (rice husk ash), and domestic activities (ash from wood biomass burning in domestic stoves). The main novelty of the paper is the reuse of wood pellet ash, an underestimated environmental problem, by the application of a new technology (COSMOS-RICE) that already involves the reuse of fly ashes from industrial and agricultural origins. The reaction mechanism involves carbonation: this occurs at room temperature and promotes permanent carbon dioxide sequestration. The obtained samples were characterized using XRD and TGA (coupled with mass spectroscopy). This allowed quantification of the mass loss attributed to different calcium carbonate phases. In particular, samples stabilized using wood pellet ash show a weight loss, attributed to the decomposition of carbonates greater than 20%. In view of these results, it is possible to conclude that there are several environmental benefits from wood pellet ash reuse in this way. In particular, using this technology, it is shown that for wood pellet biomass the carbon dioxide conversion can be considered negative

Method development for the simultaneous determination of carboxylic acids, phenolic compounds, and sorbic acid in white wines

A reversed phase liquid chromatographic method was developed for the simultaneous determination of carboxylic acids and phenolics in white wines. The samples, diluted, were injected onto a Spherisorb ODS-2 column with a gradient of sulfuric acid (pH 2.5)/methanol as mobile phase. A diode array detector was used which was set at 210nm for carboxylic acids and altered to 278nm, during the run, far phenolics and sorbic acid. The identification of compounds was based on retention time, co-chromatography and UV spectrum. Some clean-up methods (sep-pak C-18 and an ion exchange column) mere tested and did not improve the results. The analysis was simple, with no sample preparation. Application of this method was illustrated by analyses of Brazilian Welchriesling wines.21449150

Fatty acid contents evolution and cholesterol oxides formation in Brazilian sardines (Sardinella brasiliensis) as a result of frozen storage followed by grilling

Brazilian sardines (Sardinella brasiliensis) are the main fishery resource commercialized in Brazil. The traditional forms of storage and cooking (frozen and grilling) and its relation to changes of the fatty acids, cholesterol and cholesterol oxidation products (COP) formation were evaluated. Fresh sardines presented an important content of PUFA n-3 fatty acids (11.4 +/- 0.5 of eicosapentaenoic acid (EPA) and 16.7 +/- 0.3 of docosahexaenoic acid (DHA), g/100 g of the oil), that decreased significantly during processing, as well as the total cholesterol amount, with concomitant formation of cholesterol oxides. The cholesterol oxides determined in sardine samples were 19-hydroxycholesterol, 22(S)-hydroxycholesterol, 24(S)-hydroxycholesterol, 25-hydroxycholesterol, 25(R)-hydroxycholesterol and 7-ketocholesterol, being the main product the 19-hydroxycholesterol. High variations of the total COP contents (19.4 +/- 0.4-177.9 +/- 1.2 mu g/g) was found during the experiment. Cholesterol oxides levels showed a negative correlation (r >= 0.84) with cholesterol, DHA and EPA content by principal components analysis, whereas cholesterol oxides levels increased while cholesterol, EPA and DHA values decreased in sardines grilled or storage for 120 days. (c) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.4171301130