SCREENING FOR GMO IN FERMENTED SOY SAUCE

Soy sauce is worldwide popular condiment of Asian origin. With the advent of GM soybean production, soy sauce drew the interest of food safety control. Samples collected for inspection are generally of industrial grade soy sauce type, which is produced from hydrolyzed soybean and grain. Following the failure to perform RealTime PCR based GMO screening on a number of submitted samples we tested our screening system on soy sauce produced following traditional method based on fermentation. Four batches of soy sauce were produced and DNA extracted. DNA concentration ranged from 32,68 to 65,36 ng/μl. Amplification of taxon specific target was successful with rather high Ct ( > 30). Promoter P-35S sequence was not detected, but T-NOS was detected in three samples with values reaching or exceeding LOD of the method. The results show that it is possible to detect transgenic elements in traditionally produced soy sauce while DNA extraction from industrial grade soy sauce is not possible

Tribological behaviour and lubricating mechanism of tire pyrolysis oil

The four-ball tester was used in this analysis to demonstrate the lubricity of tire pyrolysis oil (TPO). The tribological performance of the tire pyrolysis oil was compared with diesel fuel (DF) and their blends, DT10 (TPO 10%, Diesel 90%) and DT20 (TPO 20%, Diesel 80%). A scanning electron microscope (SEM) was used to investigate the wear scar. In contrast to diesel fuel, TPO demonstrated better antiwear behaviour in terms of higher load-carrying capacity. DT10, DT20, and TPO’s wear scar diameter (WSD) was 22.35%, 16.01%, and 31.99% smaller than that of diesel at 80 kg load, respectively. The scanning electron microscope micrographs showed that the TPO and DT10 had less wear than their counterparts