Lead concentrations in sediments and mollusc gastropod from Vridi Canal, Côte d’Ivoire

Lead (Pb) is one of the most frequent and toxic contaminant in the environment. It can be bioaccumulated by marine organisms through contaminated sediments as well as their food chains. The current study aimed at investigating Pb occurrence in the sediments and gastropod P. haemastostoma from Vridi Canal. Sediment samples were taken using a Van Veen steel grab of 0.02 m2 area, sealed in plastic bags and transported to the laboratory at 4 °C. Gastropod P. haemastostoma species were collected manually using gloves, and then placed in polyethylene plastic bags. The different concentrations were determined using atomic absorption spectrometer Varian AA 20. The results showed seasonal variability of Pb concentrations in sediments and P. haemastostoma. In the both matrices, Pb exhibited the same trend in the distribution between the seasons. This study also mentioned that sediments were highly  contaminated by Pb (54.27-134.71 mg/kg). Vridi Canal was found to be one of the most contaminated seaport area. Pb levels  (49.55-104.19 mg/kg) in P. haemastostoma exceeding the maximum permitted levels according to the United Nations Food and Agriculture Organization (FAO). This research demonstrated that sediments having lower ecological risk may be resulting in lower tissue Pb of P. haemastostoma. Keywords: Metal Pb, sediment, P. haemastostoma, seasonal variatio

Removal of Methylene Blue in aqueous solutions by Electrocoagulation process: Adsorption, Kinetics, studies

The purpose of this study is to understand the mechanism driving the removal of methylene blue through electrocoagulation process. Experiments were carried out using iron as anode and cathode in a batch electrochemical cell operated in a monopolar configuration. The effects of operating parameters (initial pH, current density, initial dye concentration and energy consumption) on the removal of methylene blue from solution were investigated. The results showed that the optimum removal efficiency of 93.2% was achieved for a current density of 9.66 mA/cm2, optimal pH of 8±0.01 with a specific energy consumption of 7.451 kWh/m3. Afterwards, first and second-order rate equations were successively applied to study adsorption kinetics models. On top of usual correlation coefficients (r2), statistical test Chi-square (χ2) were applied to evaluate goodness of fit and consequently find out the best kinetic model. Results showed that MB adsorption process onto iron hydroxides formed in aqueous solution during electrocoagulation treatment followed a second-order kinetic

Proximate Composition, Minerals and Amino Acids Profiles of Selected Wild Edible Russula Species from Côte d’Ivoire

Some wild edible mushrooms of genus Russula are consumed in the center region of Côte d’Ivoire. In this study, the proximate composition, mineral element and amino acid profile of three selected wild edible Russula species from Center of Côte d’Ivoire including Russula delica, Russula lepida and Russula mustelina were investigated. The mushrooms were harvested fresh, dried in an oven at 45°C for 48 hours, ground and analyzed according to standard procedures. Proximate analysis showed high level of proteins (38.08±0.29–38.52±0.23 %), crude fibre (9.59±0.21–19.78±0.7 %), carbohydrate (39.29±1.71-41.64±1.41 %), ash (12.7±0.16– 13.80±0.10 %) and fat (4.06±0.11-5.70±0.05 %) in all species. Mineral analysis of all species indicated that the mushrooms were specifically rich in potassium, phosphorus, calcium and magnesium. R. delica contained the highest level of calcium and phosphorus. The mushrooms contained 18 amino acids among with the most predominant ones in all species were glutamic acid and valine. In addition, the ratios of essential amino acids to total amino acids were between 0.40 and 0.45. The high scores of essential amino acids present in these mushrooms implied that they have a high biological protein value. These mushrooms could be considered as a potential health food and may be of use to the food industry as a source of ingredients with high nutritional value