Photo-Catalytic Activity of ZnO Supported on H-ZSM-5 Zeolite to Reduce Cr(VI) from Aqueous Solutions

Abstract Aims: The application of photocatalytic processes to remove heavy metals in aqueous solutions and industrial wastewater are regarded as extremely effective, clean and without producing waste methods. The goal of the present study was to investigate the photocatalytic activity of ZnO based on H-ZSM-5 zeolite support. Materials & Methods: ZnO/H-ZSM-5 composite synthesized by impregnation method successfully, and photo-reduction of Cr(VI) was investigated via this composite in present of UV light irradiation. The prepared composite was characterized by X-ray Diffraction (XRD) and Field Emission Scanning Electron Microscopy (FESEM). Data was analyzed by repeated measurement statistical test. Findings: ZnO/H-ZSM-5 (79.5) had better removal photo-reduction activity than pure H-ZSM-5 (8.7; p=0.003) zeolite and ZnO (58.8; p=0.003). The initial concentration of Cr(VI) was a highly influential factor in photo-reduction of Cr(VI); In the way that when the initial concentration increased from 10 to 40mg/l, the photo-reduction percentage decreased from 92.5 to 57.7 in constant operational conditions (p=0.001). Conclusion: ZnO/H-ZSM-5 composite has higher removal photo-catalytic activity than pure ZnO and HZSM-5 zeolite. Photo-reduction of Cr(VI) by ZnO/H-ZSM-5 composite is an efficient technology for the treatment of water and wastewater containing high concentration of Cr(VI)

Effect of temperature, time, and asparaginase on acrylamide formation and physicochemical properties of bread

The aim of the current paper was to elucidate the influence of temperature and time on acrylamide formation and physico-chemical characteristics of bread. Additionally, the effect of asparaginase addition to bran was evaluated. With increasing baking time and temperature, the amount of acrylamide (µg kg−1) increased. The results indicated that the acrylamide concentration in treated samples with asparaginase was significantly less than those without asparaginase treatment. Based on Pearson’ test, it was found that there was a significant correlation between baking temperature and acrylamide concentration (R=0.99, P=0.025; and R=0.98, P=0.026 for the samples prepared by baking for 2.5 min and 3 min, respectively). The firmness of bread samples increased with increasing baking temperature (P>0.05), while asparaginase addition did not significant affect the textural characteristics of the final product. Breads baked at 320 °C for 3 min were more acceptable by the sensory panel in terms of their texture and chewiness, whereas the samples baked at 370 °C for 2.5 min had the lowest score in comparison to other evaluated samples

Evaluation of the Effect of Sodium Stearoyl-2-lactylate Emulsifier, Xylanase Enzyme, and Alcoholic Sugar Sorbitol on the Quality of Wheat Bran Bread

Introduction Bran-enriched bread is a source of dietary fibers and other nutritional compounds; However, wheat bran also contains phytic acid, asparagine, a high ratio of insoluble to soluble fiber, insoluble arabinoxylans, and glutathione that cause nutritional and technological problems in the product. Therefore, to produce bran-enriched bread, it is necessary to use pre-processed wheat bran. Despite the modifications made in wheat bran to improve its nutritional and functional properties, wheat bran-rich cereal products have a dark color, rough texture, and small loaf volume. To improve the quality of bran-enriched bread, common additives in the bakery industry such as enzymes, alcoholic sugars, emulsifiers can be used. Xylanase is one of the important classes of hemicellulase enzymes that delays the aggregation of amylose chains, and consequently, bread staling. Moreover, the xylanase enzyme increases the loaf volume by converting water-insoluble arabinoxylans into soluble ones. SSL emulsifier can interact with gliadin protein and prevent its participation in crosslinking bonds, which softens the bread crumbs. Polyols can reduce water activity and improve the softness of bread. Sorbitol is commonly used in starch-based foods to improve their quality by modifying starch gelatinization and retrogradation. So far, no article has been presented on the simultaneous effect of enzyme, alcoholic sugar, and emulsifier improvers on bread enriched with processed wheat bran. In addition, the amount and composition of improvers used in combination with each other can cause various effects on different properties of bread. This study aims to improve the technological, physicochemical, and finally stalling of optimal bread enriched with 15% of pre-processed wheat bran while benefiting from the nutritional properties of wheat bran. Materials and Methods In this study, the effect of sodium stearoyl-2-lactylate emulsifier (0-0.8%), xylanase enzyme (0-0.05%), and sorbitol sugar alcohol (0-6%) as improving agents on The physicochemical and technological parameters of bread enriched with 15% pre-processed wheat bran were investigated based on the response surface method in the form of a rotatable central composite design. After that, design-expert software determined the optimum percentage of improvers to achieve the minimum amount of firmness and cohesiveness of bread and the maximum amount of specific volume, moisture of bread crumbs, lightness of bread crust, and solidity of bread pore structure. Finally, optimal and control samples were compared using the Differential Scanning Calorimetry and Scanning Electron Microscopic experiments.  Results and Discussion The experiments showed the bread's firmness under the influence of SSL emulsifier and sorbitol alcoholic sugar and chewiness, by adding SSL emulsifier and xylanase enzyme decreased significantly. All three improvers caused a significant increase in the specific volume of bread. The pore characteristics of bread crumbs, such as solidity and circularity, were significantly improved by adding an SSL emulsifier, and roundness was considerably enhanced by adding sorbitol alcohol. The brightness of bread crust was also increased significantly by the SSL emulsifier and xylanase enzyme. In addition, the Xylanase enzyme improved the moisture content of bread by substantially increasing the moisture content of bread crumbs, and alcoholic sugar and SSL emulsifier with a significant reduction in crust moisture. Moreover, the chewiness of bread on the first day after baking, specific volume, moisture of bread crust on the third day after baking, and the solidity of bread crumbs were significantly improved due to the interaction of SSL emulsifier and sorbitol alcohol. Also, the interaction of the xylanase enzyme and SSL emulsifier improved the specific volume, moisture of the bread crumbs on the first day after baking, the lightness of the bread crust,  the pore area fraction, and the circularity of the bread crumbs. Finally, the optimal formula was obtained, including 0.563% of SSL emulsifier, 0.040% of xylanase enzyme, and 2.356% of alcoholic sugar sorbitol. The results showed a significant decrease in enthalpy and an increase in the initial gelatinization temperature in the optimal sample compared to the control ones. Also, a weaker gluten network, more swelling, and amounts of starch granules in the microstructure of sample bread were observed. Conclusion In conclusion, SSL emulsifier by interaction with amylose and amylopectin in starch granules, sorbitol alcohol via interacting with water molecules surrounding starch chains or by bonding between starch chains in amorous regions, and xylanase enzyme through reducing rate of crystallization can reduce the gelatinization of starch granules, enthalpy, and finally the retrogradation process of amylopectin and stalling rate of bread with their synergic effects. In this research, we formulate the wheat bran-enriched bread that not only benefits from the nutritional features of wheat bran but also preserves the quality characteristics of bread

Global, regional, and national burden of disorders affecting the nervous system, 1990–2021: a systematic analysis for the Global Burden of Disease Study 2021

Background Disorders affecting the nervous system are diverse and include neurodevelopmental disorders, late-life neurodegeneration, and newly emergent conditions, such as cognitive impairment following COVID-19. Previous publications from the Global Burden of Disease, Injuries, and Risk Factor Study estimated the burden of 15 neurological conditions in 2015 and 2016, but these analyses did not include neurodevelopmental disorders, as defined by the International Classification of Diseases (ICD)-11, or a subset of cases of congenital, neonatal, and infectious conditions that cause neurological damage. Here, we estimate nervous system health loss caused by 37 unique conditions and their associated risk factors globally, regionally, and nationally from 1990 to 2021. Methods We estimated mortality, prevalence, years lived with disability (YLDs), years of life lost (YLLs), and disability-adjusted life-years (DALYs), with corresponding 95% uncertainty intervals (UIs), by age and sex in 204 countries and territories, from 1990 to 2021. We included morbidity and deaths due to neurological conditions, for which health loss is directly due to damage to the CNS or peripheral nervous system. We also isolated neurological health loss from conditions for which nervous system morbidity is a consequence, but not the primary feature, including a subset of congenital conditions (ie, chromosomal anomalies and congenital birth defects), neonatal conditions (ie, jaundice, preterm birth, and sepsis), infectious diseases (ie, COVID-19, cystic echinococcosis, malaria, syphilis, and Zika virus disease), and diabetic neuropathy. By conducting a sequela-level analysis of the health outcomes for these conditions, only cases where nervous system damage occurred were included, and YLDs were recalculated to isolate the non-fatal burden directly attributable to nervous system health loss. A comorbidity correction was used to calculate total prevalence of all conditions that affect the nervous system combined. Findings Globally, the 37 conditions affecting the nervous system were collectively ranked as the leading group cause of DALYs in 2021 (443 million, 95% UI 378–521), affecting 3·40 billion (3·20–3·62) individuals (43·1%, 40·5–45·9 of the global population); global DALY counts attributed to these conditions increased by 18·2% (8·7–26·7) between 1990 and 2021. Age-standardised rates of deaths per 100 000 people attributed to these conditions decreased from 1990 to 2021 by 33·6% (27·6–38·8), and age-standardised rates of DALYs attributed to these conditions decreased by 27·0% (21·5–32·4). Age-standardised prevalence was almost stable, with a change of 1·5% (0·7–2·4). The ten conditions with the highest age-standardised DALYs in 2021 were stroke, neonatal encephalopathy, migraine, Alzheimer's disease and other dementias, diabetic neuropathy, meningitis, epilepsy, neurological complications due to preterm birth, autism spectrum disorder, and nervous system cancer. Interpretation As the leading cause of overall disease burden in the world, with increasing global DALY counts, effective prevention, treatment, and rehabilitation strategies for disorders affecting the nervous system are needed. Funding Bill & Melinda Gates Foundation

Global, regional, and national burden of disorders affecting the nervous system, 1990–2021: a systematic analysis for the Global Burden of Disease Study 2021

BackgroundDisorders affecting the nervous system are diverse and include neurodevelopmental disorders, late-life neurodegeneration, and newly emergent conditions, such as cognitive impairment following COVID-19. Previous publications from the Global Burden of Disease, Injuries, and Risk Factor Study estimated the burden of 15 neurological conditions in 2015 and 2016, but these analyses did not include neurodevelopmental disorders, as defined by the International Classification of Diseases (ICD)-11, or a subset of cases of congenital, neonatal, and infectious conditions that cause neurological damage. Here, we estimate nervous system health loss caused by 37 unique conditions and their associated risk factors globally, regionally, and nationally from 1990 to 2021.MethodsWe estimated mortality, prevalence, years lived with disability (YLDs), years of life lost (YLLs), and disability-adjusted life-years (DALYs), with corresponding 95% uncertainty intervals (UIs), by age and sex in 204 countries and territories, from 1990 to 2021. We included morbidity and deaths due to neurological conditions, for which health loss is directly due to damage to the CNS or peripheral nervous system. We also isolated neurological health loss from conditions for which nervous system morbidity is a consequence, but not the primary feature, including a subset of congenital conditions (ie, chromosomal anomalies and congenital birth defects), neonatal conditions (ie, jaundice, preterm birth, and sepsis), infectious diseases (ie, COVID-19, cystic echinococcosis, malaria, syphilis, and Zika virus disease), and diabetic neuropathy. By conducting a sequela-level analysis of the health outcomes for these conditions, only cases where nervous system damage occurred were included, and YLDs were recalculated to isolate the non-fatal burden directly attributable to nervous system health loss. A comorbidity correction was used to calculate total prevalence of all conditions that affect the nervous system combined.FindingsGlobally, the 37 conditions affecting the nervous system were collectively ranked as the leading group cause of DALYs in 2021 (443 million, 95% UI 378–521), affecting 3·40 billion (3·20–3·62) individuals (43·1%, 40·5–45·9 of the global population); global DALY counts attributed to these conditions increased by 18·2% (8·7–26·7) between 1990 and 2021. Age-standardised rates of deaths per 100 000 people attributed to these conditions decreased from 1990 to 2021 by 33·6% (27·6–38·8), and age-standardised rates of DALYs attributed to these conditions decreased by 27·0% (21·5–32·4). Age-standardised prevalence was almost stable, with a change of 1·5% (0·7–2·4). The ten conditions with the highest age-standardised DALYs in 2021 were stroke, neonatal encephalopathy, migraine, Alzheimer's disease and other dementias, diabetic neuropathy, meningitis, epilepsy, neurological complications due to preterm birth, autism spectrum disorder, and nervous system cancer.InterpretationAs the leading cause of overall disease burden in the world, with increasing global DALY counts, effective prevention, treatment, and rehabilitation strategies for disorders affecting the nervous system are needed

99mTc-HYNIC/EDDA-MccJ25 antimicrobial peptide analog as a potential radiotracer for detection of infection

Bacterial infections are a serious risk to human health, and therefore techniques for early detection of infectious foci need to be further developed to begin treatment quickly and achieve better results. Antimicrobial peptides labeled with gamma-emission radio nuclides are important diagnostic radiotracers in nuclear medicine. This study was conducted to evaluate the potential of a 99mTc-labeled MicrocinJ25 (MccJ25) antimicrobial peptide analog for early detection of infection. For this purpose, a HYNIC conjugated cyclic peptide derivative based on the primary structure of MccJ25 peptide was prepared and labeled by 99mTc with tricine and EDDA as coligands. The 99mTc-HYNIC/EDDA-MccJ25 peptide analog showed high radiochemical purity (�90% (n = 5)) which was stable up to 24 hr after labeling. The radiotracer showed specific uptake to the Escherichia coli (E. coli) bacterial (40.45 ± 5.21%) at 1 hr incubation. High kidneys uptake of radioactivity (4.71 ± 0.84% and 3.76 ± 0.45% ID/g at 1 and 4 hr after injection respectively) demonstrates that most of the whole body clearance was proceeded via the urinary system. Significant radioactivity uptake (1.71 ± 0.34%ID/g) was observed in thigh muscle of mouse with E. coli induced infection at 1 hr after injection. In the blocking test, due to the significant decrease of radioactivity uptake in the infection site (0.62 ± 0.21%ID/g after 1 hr), the specificity of infection uptake was reviled. Despite the high activity of the bladder due to urinary excretion, the infected area was somewhat visible. Hence, the results indicate the potential of this new radiotracer to be used as a diagnostic agent in E. coli infections. © 2020 John Wiley & Sons A/S

Biological removal of Lead from aqueous solutions using low-cost biosorbents

Background: Lead is widely known as one of the most hazardous substances that causes adverse long-term effects on human health and environment. In this research, the biosorption capacity of tea waste in aqueous solution containing Lead ions was studied. Also important parameters (e.g. pH, initial concentration and contact time on the biosorption) were investigated. In order to evaluate the adsorption capacity of tea waste, the experimental data were fitted to the Langmuir and Freundlich isotherm models. Materials and Methods: All the chemicals used were of analytical grade. Biosorption experiments were carried out in rotary shaker at 25 �C. The samples were analyzed by spectroscopy. Results: The results showed that the optimal pH value for adsorption was 4.5 which was decreased with increasing and decreasing of pH. The biosorption was relatively quick and the equilibrium time 2 hours. The biosorption kinetics studies showed that more than 95 of biosorption was completed within 1 hour. The maximum removal efficiency (98) obtained on using 4 g/l tea waste in aqueous solution containing Lead (100 ppm) ions at optimal pH. According to results, Freundlish model was the best isotherm model for biosorption. The best isotherm model was Freundlish model.Conclusion: The results showed that tea waste is a good and new low- cost biosorbent for removing lead ions from aqueous solution with no chemical or physical pre-treatment. Considering the high adsorption value (the maximum biosorption 142 mg g-1), tea waste could be considered as an effective biosorbent to remove lead ions from industrial wastewater due to inexpensive, abundance and readily availability in Iran

Effect of Size and Height of Storage of Sugar Beets on Weight and Sugar Loses in Silos

Abstract\ud Previous studies have shown that weight and sugar content decrease during sugar beets storage in silos. Different parameter such as size of sugar beets and height of storage, can affect on changes of weight and sugar. These parameters arewere considered in this study. Therefore, random sampling was done from sugar beets that had been carried to Shirvan sugar beet factory silos. Samples were divided in 4 groups of size (large, medium, small and mixed). These groups were stored in 4 different heights in industrial Shirvan sugar beet factory silos and after 18 days, pol and weight of beets were measured and were compared with data obtained on first day (before storing). The results showed that during storage of sugar beets in silos, maximum weight and sugar loses belonged to small sugar beets with 5.54 to 6.97 and 3.86 to 4.13 percent decrease, respectively. Also minimum weight and sugar loses belonged to samples that were stored in floor of silos with 1.69 to 1.91percent decrease. Increasing of height of storage resulted to increase of weight lose, so maximum of weight lose belonged to sugar beets that were stored in 5 meter height (silos level) and amount of it was 6.37 to 9.84 percent. Furthermore, results showed that maximum of sugar lose belonged to sugar beets that were stored in the lowest height in this study and amount of it was between 4.80 to 5.20 percent. Increasing the height of storage caused to decreasing of sugar loses, as sugar loses of sugar beets that was stored on the uppermost level were obtained between 1.77 to 2.20 percent. \ud \ud Keywords: Size of sugar beet, Height of storage, Weight lose, Sugar lose, Storage in silo

Study of Chemical and Sensory properties of Functional Cheese made from Cow\'s Milk and Soymilk blend

Introduction: In recent years, due to the prevalence of overweight, obesity and heart disease in community and its relationship with the increasing amount of fat, saturated fat, and cholesterol in the diet, production of functional food by reducing saturated fat and cholesterol using soybean has been taken into consideration. The use of soybean-derived products is cost effective and healthy for people due to absence of cholesterol and lactose, and presence of  isoflavonoids and unsaturated essential fatty acids. The present study has evaluated the chemical and sensory properties of functional Pre cheese made ​​from a mixture of cow’s milk and soy milk with different ratios. Methods: In this experimental study, soymilk at5 levels (0, 5, 10, 15, and 20%) and calcium chloride 0.4% were mixed with cow’s milk and used for preparation of primary cheese. Chemical and sensory characteristics of the samples were determined according to national standards. The results were subjected to analysis of variance in a completely randomized design with factorial arrangement and by statistical software MinitabVersion16. The data were compared according to Duncan’s multiple-range test. Results: The results showed that with increasing substitution of soy milk, protein, fat, dry matter, un saturated fatty acids(oleic, linoleic, and linolenic acids), and the tissue score of the produced cheese increased and the amount of cholesterol, saturated fatty acids, and the flavor and color scores of the samples decreased in comparison with the control sample. The sample containing84.6% cow’s milk, 15% soy milk, and 0.4% calcium chloride had more appropriate chemical and more acceptable sensory characteristics compared to the other samples. Conclusion: By selection of a proper substitution ratio of soy milk with cow’s milk, good quality and healthy cheese can be produced as a functional food for feeding people, especially the elderly