MORE ENVIRONMENTAL FRIENDLY METHOD OF LEAD RECYCLING FROM WASTE BATTERY PASTE-AN ELECTROCHEMICAL INVESTIGATION

Joint Research on Environmental Science and Technology for the Eart

Antibacterial activities of ethanolic extract of four species of Rutaceae family

In this study, the antibacterial activity of ethanolic extract from the leaves of four Rutaceae species, including Acronychia pedunculata, Clausena excavata, Glycosmis pentaphylla and Luvunga scandens, were performed using the agar disk diffusion method for the first time. The ethanolic extracts from the leaves of A. pedunculata and G. pentaphylla were able to resist against all six bacterial strains with zones of inhibition for Bacillus cereus (17.3±2.1 mm, 20.8±1.0 mm) Staphylococcus aureus (8.5±0.5 mm, 17.6±0.3 mm) Escherichia coli (16.7±2.1 mm, 15.3±1.2 mm), Pseudomonas aeruginosa (11.7±0.6 mm, 14.0±1.7 mm), Salmonella enteritidis (22.3±0.6 mm, 24.6±0.5 mm) and Salmonella typhimurium (9.5±0.9 mm, 8.3±0.6 mm). On the other hand, the ethanolic extract of C. excavata leaf was resistant to B. cereus (12.3±0.6 mm), S. aureus (11.6±0.5 mm), E. coli (11.5±2.1 mm), P. aeruginosa (10.6±0.3 mm) while B. cereus (8.2±0.3 mm), S. aureus (9.3±0.6 mm), E. coli (8.5±0.5 mm) and S. typhimurium (8.3±0.6 mm) were inhibited by the ethanolic extract of L. scandens leaf. This study could provide necessary information for further application of these species in medicine

Microbial Protease or Yeast Extract—Alternative Additions for Improvement of Fermentation Performance and Quality of Beer Brewed with a High Rice Content

Reduction of production costs is an important advantage of adjunct utilization in brewing. Nevertheless, addition of 40% rice significantly decreases the biomass formation of yeast due to depletion of assimilable nitrogen in the wort. This leads to longer fermentation times and may have a negative influence on beer organoleptic quality. This study compared addition of protease to the malt-mash during mashing or supplementation of yeast extract in wort after boiling to increase the wort assimilable nitrogen content. In both cases, the fermentation was considerably accelerated, and the beer quality was significantly improved. Yeast extract gave better results than microbial protease. The fermentation kinetics and the beer quality from a 60% malt-40% rice wort supplemented by yeast extract were the same as those from a 100% malt wort

CulturaX: A Cleaned, Enormous, and Multilingual Dataset for Large Language Models in 167 Languages

The driving factors behind the development of large language models (LLMs) with impressive learning capabilities are their colossal model sizes and extensive training datasets. Along with the progress in natural language processing, LLMs have been frequently made accessible to the public to foster deeper investigation and applications. However, when it comes to training datasets for these LLMs, especially the recent state-of-the-art models, they are often not fully disclosed. Creating training data for high-performing LLMs involves extensive cleaning and deduplication to ensure the necessary level of quality. The lack of transparency for training data has thus hampered research on attributing and addressing hallucination and bias issues in LLMs, hindering replication efforts and further advancements in the community. These challenges become even more pronounced in multilingual learning scenarios, where the available multilingual text datasets are often inadequately collected and cleaned. Consequently, there is a lack of open-source and readily usable dataset to effectively train LLMs in multiple languages. To overcome this issue, we present CulturaX, a substantial multilingual dataset with 6.3 trillion tokens in 167 languages, tailored for LLM development. Our dataset undergoes meticulous cleaning and deduplication through a rigorous pipeline of multiple stages to accomplish the best quality for model training, including language identification, URL-based filtering, metric-based cleaning, document refinement, and data deduplication. CulturaX is fully released to the public in HuggingFace to facilitate research and advancements in multilingual LLMs: https://huggingface.co/datasets/uonlp/CulturaX.Comment: Ongoing Wor

LAYERED O3-NaFe0.5Co0.5O2 AS HIGH CAPACITY AND LOW- COST MATERIAL FOR SODIUM ION BATTERIES

O3-NaFe0.5Co0.5O2 layered cathode material was synthesized by solid state reaction at 900 oC followed by a quenching step in argon atmosphere. The chemical composition and morphology of synthesized material were analyzed by Atomic Absorption Spectroscopy (AAS) and Scanning Electron Microscopy (SEM). The electrochemical properties were evaluated by Cyclic Voltammetry (CV) and charge-discharge cycling. The material NaFe0.5Co0.5O2 shows the sloped discharge curves with high flat voltage plateau and excellent cycling stability. The reversible capacity of about 120 mAh/g at rate C/10 and good capacity retention after 100 cycles were obtained

In vitro antioxidant activity and bioactive compounds from Calocybe indica

Nowadays, the use of mushrooms in medicine is ubiquitous and has achieved particular success. The antioxidants in mushrooms can deactivate free radicals. This study assesses the antioxidant potential of mushroom Calocybe indica with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging methods and the total antioxidant capacity. The mushroom’s ethanol extract exhibits acceptable activity with a low IC50 value (240.11 μg/mL), approximately 2.9 times lower than that of the mushroom Ophiocordyceps sobolifera extract. The ABTS scavenging rate of the extract is around 60% at 500 µg/mL, and the total antioxidant capacity is equivalent to 64.94 ± 1.03 mg of GA/g or 77.42 ± 0.42 μmol of AS/g.  The total phenolics, flavonoids, polysaccharides, and triterpenoids are equivalent to 29.33 ± 0.16 mg of GAE/g, 17.84 ± 0.11 mg of QUE/g (5.04 ± 0.04%), and 4.96 ± 0.04 mg of oleanolic acid/g, respectively. Specifically, the total triterpenoid content has been reported for the first time. The mushroom can have potential biomedical applications

The Emergence of Rotavirus G12 and the Prevalence of Enteric Viruses in Hospitalized Pediatric Diarrheal Patients in Southern Vietnam

Diarrhea is a major cause of childhood morbidity and mortality in developing countries, and the majority of infections are of viral etiology. We aimed to compare the etiological prevalence of the major enteric viruses in an urban and a rural setting in southern Vietnam. We simultaneously screened fecal specimens from 362 children in Ho Chi Minh City and Dong Thap province that were hospitalized with acute diarrhea over a 1-month-long period for four viral gastrointestinal pathogens. Rotavirus was the most common pathogen identified, but there was a differential prevalence of rotavirus and norovirus between the urban and rural locations. Furthermore, rotavirus genotyping and phylogenetic analysis again differentiated the genotypes by the sampling location. Our data show a disproportional distribution of enteric viral pathogens in urban and rural locations, and we provide evidence of continual importation of new rotavirus strains into southern Vietnam and report the emergence of rotavirus genotype G12

Kinetics of neutralizing antibodies against Omicron variant in Vietnamese healthcare workers after primary immunization with ChAdOx1-S and booster immunization with BNT162b2

We studied the development and persistence of neutralizing antibodies against SARS-CoV-2 ancestral strain, and Delta and Omicron (BA.1 and BA.2) variants in Vietnamese healthcare workers (HCWs) up to 15 weeks after booster vaccination. We included 47 HCWs, including group 1 (G1, N = 21) and group 2 (G2; N = 26) without and with breakthrough Delta variant infection before booster immunization, respectively). The study participants had completed primary immunization with ChAdOx1-S and booster vaccination with BNT162b2. Neutralizing antibodies were measured using a surrogate virus neutralization assay. Of the 21 study participants in G1, neutralizing antibodies against ancestral strain, Delta variant, BA.1, and BA.2 were (almost) abolished at month 8 after the second dose, but all had detectable neutralizing antibodies to the study viruses at week 2 post booster dose. Of the 26 study participants in G2, neutralizing antibody levels to BA.1 and BA.2 were significantly higher than those to the corresponding viruses measured at week 2 post breakthrough infection and before the booster dose. At week 15 post booster vaccination, neutralizing antibodies to BA.1 and BA.2 dropped significantly, with more profound changes observed in those without breakthrough Delta variant infection. Booster vaccination enhanced neutralizing activities against ancestral strain and Delta variant compared with those induced by primary vaccination. These responses were maintained at high levels for at least 15 weeks. Our findings emphasize the importance of the first booster dose in producing cross-neutralizing antibodies against Omicron variant. A second booster to maintain long-term vaccine effectiveness against the currently circulating variants merits further research

Enzimatska obrada iskorištenih listića zelenog čaja i njihova primjena u proizvodnji čajnog peciva s velikim udjelom prehrambenih vlakana

Research background. By-products of food industry have been studied as sources of high fibre and antioxidant ingredients for healthy food products, because of their economic and environmental benefits. However, the soluble dietary fibre content of these materials is usually lower than the recommended value that is claimed to bring positive health effects. Enzymatic treatment could be an efficient method for modifying insoluble and soluble dietary fibre contents of these materials. The purpose of this study is to investigate the effects of enzymatic treatment conditions on soluble, insoluble and total dietary fibre mass fractions in spent green tea leaves, and evaluate the quality of dough and cookies when different mass fractions of untreated and treated leaves were added to the recipe. Experimental approach. The mass fractions of soluble, insoluble and total dietary fibre in spent tea leaf powder was evaluated after the leaves were treated with cellulase amount of 0−25 U/g for 0 to 2 h. Wheat flour was replaced by untreated and treated spent tea leaf powder at 0, 10, 20, 30 and 40% in cookie formulation. Textural properties of dough, proximate composition, physical properties and overall acceptability of cookies were analysed. Results and conclusions. The appropriate conditions for enzymatic treatment were enzyme loading of 20 U/g and biocatalytic time of 1.5 h, under which the mass fraction of soluble dietary fibre in spent tea leaves increased by 144.5% compared to that of the control sample. The addition of spent tea leaves led to the increase in dough hardness. Increase in the spent tea leaf amount also enhanced fibre mass fraction, antioxidant activity and hardness of cookies but reduced their overall acceptability. Moreover, the enzymatic treatment of spent tea leaves improved the soluble to total dietary fibre ratio of the cookies, which influenced their textural properties and health benefits. The cookies with added 20% untreated or treated spent tea leaves were overall accepted by the panel. Novelty and scientific contribution. For the first time, spent tea leaves have been treated with enzymes to improve their soluble to total dietary fibre ratio. The treated spent tea leaves are a new promising high-fibre antioxidant ingredient for cookie preparation.Pozadina istraživanja. Nusproizvodi prehrambene industrije ispituju se iz ekonomskih i ekoloških razloga kao izvori sastojaka s velikim udjelom prehrambenih vlakana i antioksidacijskim učinkom koji se mogu upotrijebiti u proizvodnji zdrave hrane. Međutim, udjel topljivih prehrambenih vlakana u nusproizvodima je obično manji od preporučenih vrijednosti koje mogu imati pozitivan učinak na zdravlje. Enzimatska obrada bi mogla biti učinkovita metoda modificiranja netopljivih i topljivih prehrambenih vlakana iz otpada prehrambene industrije. Svrha je ovog rada bila ispitati utjecaj različitih uvjeta enzimatske obrade na masene udjele topljivih, netopljivih i ukupnih prehrambenih vlakana u iskorištenim listićima zelenog čaja, te procijeniti kakvoću tijesta i čajnog peciva s dodatkom različitih masenih udjela obrađenih i neobrađenih listića. Eksperimentalni pristup. Maseni udjeli topljivih, netopljivih i ukupnih prehrambenih vlakana u prahu od iskorištenih listića zelenog čaja mjereni su nakon njihove obrade s 0–25 U/g celulaze tijekom 0 do 2 h. U smjesi za čajno pecivo je pšenično brašno zamijenjeno s 0, 10, 20, 30 i 40 % obrađenog ili neobrađenog praha iskorištenih listića zelenog čaja. Ispitani su tekstura tijesta te kemijski sastav, fizikalna svojstva i ukupna prihvatljivost dobivenog čajnog peciva. Rezultati i zaključci. Pri povoljnim uvjetima enzimatske obrade, a to su 20 U/g enzima i vrijeme trajanja biokatalitičkog procesa od 1,5 sata, maseni udjel topljivih prehrambenih vlakana u iskorištenim listićima zelenog čaja porastao je za 144,5 % u usporedbi s kontrolnim uzorkom. Dodatkom iskorištenih listića zelenog čaja povećala se tvrdoća tijesta. Povećanjem količine listića čaja povećali su se i maseni udjel vlakana, antioksidacijska svojstva i tvrdoća čajnog peciva, ali se smanjila njihova prihvatljivost. Osim toga, enzimatskom se obradom iskorištenih listića zelenog čaja poboljšao omjer topljivih i ukupnih vlakana u čajnom pecivu, što je utjecalo na njegovu teksturu i pozitivan učinak na zdravlje. Panel ocjenjivača je okarakterizirao čajno pecivo s dodatkom 20 % obrađenih ili neobrađenih iskorištenih listića čaja kao prihvatljive. Novina i znanstveni doprinos. Prvi put je enzimatskom obradom iskorištenih listića zelenog čaja poboljšan njihov omjer topljivih i ukupnih prehrambenih vlakana. Obrađeni iskorišteni listići zelenog čaja novi su obećavajući sastojak s antioksidacijskim svojstvima koji se može upotrijebiti u pripremi čajnog peciva

TỔNG HỢP VÀ ĐẶC TRƯNG hydrogel glucomannan – poly(acrylic acid) NHẠY pH ĐỊNH HƯỚNG ỨNG DỤNG TRONG HỆ THỐNG PHÂN PHỐI 5-aminosalicylic acid CÓ KIỂM SOÁT

In this study, glucomannan-poly(acrylic acid) hydrogels were synthesized under different conditions. The hydrogels consist of glucomannan and acrylic acid and are crosslinked by N,N-methylene-bis-(acrylamide). The structure and morphology of the hydrogels were investigated by using Fourier-transform infrared spectroscopy (FT-IR) and scanning electron microscope (SEM). The swelling ratio, biodegradation and pH-sensitive properties, relationship between hydrogel swelling rate and 5-ASA adsorption-desorption capacity, influence of medium pH on 5-ASA desorption, and 5-ASA adsorption kinetics were studied. The swelling ratio of the synthesized hydrogel samples is 16.70–56.21 times. This ratio is low in the pH 1.0 media and increases significantly in the pH 7,4 media. The hydrogels are biodegradable in the presence of cellulase (400 U·mg–1) in a pH 7.4 phosphate buffer at 37 °C (69.8% after ten days; the cellulase concentration 1.5 g·L­–1). The hydrogels exhibit high adsorption and desorption capacities for 5-ASA. The adsorption kinetics follows the pseudo-first-order model. These hydrogels can be applied to smart drug delivery systems.Trong nghiên cứu này, hydrogel glucomannan-poly(acrylic acid) đã được tổng hợp ở các điều kiện khác nhau với mục đích ứng dụng vào hệ thống phân phối thuốc 5-amiosalicylic acid (5-ASA) có kiểm soát. Hydrogel được tạo thành từ glucomannan và acrylic acid với tác nhân liên kết N,N-methylene-bis-(acrylamide). Cấu trúc và hình thái của hydrogel được nghiên cứu bằng phổ hồng ngoại chuyển dịch Fourier (FT-IR) và kính hiển vi điện tử quét (SEM). Tỷ lệ trương nở, tính chất phân huỷ sinh học và nhạy pH, mối quan hệ giữa tỷ lệ trương nở của hydrogel và khả năng hấp phụ-giải hấp 5-ASA, ảnh hưởng của pH môi trường để khả năng giải hấp 5-ASA và động học hấp phụ 5-ASA đã được nghiên cứu. Kết quả cho thấy tỷ lệ trương nở của các mẫu hydrogel là 16,70–56,21 lần. Tỷ lệ trương nở của hydrogel thấp ở môi trường pH 1 và tăng lên đáng kể trong môi trường pH 7,4.  Cellulase (400 U·mg–1) trong môi trường đệm pH 7,4 ở 37 °C có khả năng phân hủy sinh học hydrogel (69,8% sau 10 ngày; nồng độ cellulase 1,5 g·L–1). Hydrogel có cả khả năng hấp phụ và giải hấp tốt 5-ASA. Động học quá trình hấp phụ tuân theo mô hình biểu kiến bậc 1. Đây là vật liệu có tiềm năng ứng dụng trong phát triển hệ thống phân phối thuốc thông minh