Development of the premixing injector in burner system

The alternative fuel is good attention especially for renewable and prevention energy such as biodiesel. Biodiesel fuel (BDF) has a potential for external combustion. BDF is one of the hydrocarbon fuels. Palm oil Biodiesel is free from sulfur and produced by esterification and transesterification reaction of vegetable oil with low molecular weight alcohol, such as ethanol or methanol. The objectives of this research are design the mixing injector fuel and water-fuel emulsion with air for open burner and analyze the behavior of mixture spray formation between fuel (DF and BDF) and water-fuel emulsion. Premix injector use for external combustion especially open burner system. The disadvantages of BDF are high toxic emissions such as NOx, CO and particular matter (PM) and but it can reduced the performance of burner system. High toxic emission can be solved by using a new concept injector with mixing fuel-water emulsion and air. The additional water for combustion process can reduce the NOx emissions, soot, and the flame temperature. This research focuses the Spray angle, penetration, and flame length with secondary and without secondary air. CPO biodiesel has longer penetration length and spray area than diesel, but the spray angle is smaller than diesel. The different of flame Image between pure fuel and water mix with fuel is the flame color. Water mix with fuel has brightness color and shorter flame than pure fuel

Development of deflector flat spray nozzle with mixed of water and organic citric acid for emissions trap and cooling in the kitchen hood ventilation system

The growth of food industry is rapidly-evolving due to the increase of human population, which results in changes to the cooking technology development. This condition leads to increased pollution rate, especially air and water pollution. Recently, several technologies and research are developed to improve the commercial kitchen industry, especially in hotels and restaurants. The function of kitchen hood is to remove gas, odour, heat and steam during cooking process. The main purpose of this study is to introduce mist spray (atomization) to replace the water spray system in the existing kitchen hood. In addition, this study compared the existing (conventional) nozzles in the market such as KSJB model (water spray) and AL75 model (mist spray). Then, this study compared two nozzle designs of deflector nozzles that is ND2.5 A1.0 and ND2.5 B1.0. The difference between these two nozzles is the swirl angle. The swirl angles for ND2.5 A1.0 and ND2.5 B1.0 are 10o and 15o respectively. The use of the new nozzles is to reduce water consumption in the kitchen hood ventilation system. The other function is to introduce organic citric acid as an agent to absorb gas emitted during cooking, besides looking at the effect of nozzle design in limiting gas emission and reducing kitchen hood temperature during cooking. Several methods were used in this study, such as the development of a small size kitchen hood with one nozzle using water sensitive paper (WSP) to spray droplets with fluid pressure from one to six bar, using a gas analyzer for gas reading and thermocouple for temperature reading in the kitchen hood system. The results obtained from the comparison between KSJB model and AL75 model showed that the mist spray nozzle (AL75) is better than the water spray (KSJB) model. On average, the difference in gas emission percentage between AL75 and KSJB is 15.08 – 35.82 % while the difference in temperature is 2.98 – 11.35 %. Then, the comparison between the new nozzles shows that ND2.5 A1.0 is better than ND 2.5B1.0. On average, the difference in gas emission percentage between ND2.5 A1.0 and ND 2.5B1.0 is 2.65 – 24.32 % while the difference in temperature is 6.48 – 14.86 %. Lastly, comparison between AL75 and the new model which is ND2.5 A1.0 shows that ND2.5 A1.0 has better performance than AL75. On average, the difference in gas emission percentage between these two models is 13.12 – 33 % while the difference in temperature is 11.84 – 20.22 %. However, the AL75 nozzle can reduce water consumption by 60 – 80 % as compared to KSJB, depending on air pressure. The results show that the atomization nozzles (AL75, ND2.5 A1.0 and ND2.5 B1.0) have better effect than the water spray (KSJB) nozzle. The factors that improves kitchen hood performance are high spray angle, large droplet size and the usage of organic citric acid. In addition, mist spray can reduce water consumption and water pollution. In fact, the use of organic citric acid can reduce air pollution in the cooking process. For future studies, it is suggested to use an actual kitchen hood size for testing and the quantity for each nozzle type is increased in the kitchen hood system

Overview effect of biodiesel storage on properties and characteristics

Abstract. Biofuels based on vegetable oils offer the advantage being a sustainable and environmen-tally attractive alternative to conventional petroleum based fuel. The key issue in using vegetable oil-based fuels is oxidation stability, stoichiometric point, bio-fuel composition, antioxidants on the degradation and much oxygen with comparing to diesel gas oil. This provides a critical review of current understanding of main factor in storage method which affecting the biodiesel properties and characteristics. In the quest for fulfill the industry specifications standard; the fuel should be stored in a clean, dry and dark environment. Water and sediment contamination are basically housekeep-ing issues for biodiesel. Degradation by oxidation yields products that may compromise fuel proper-ties, impair fuel quality and engine performance. The effect of storage method on the fuel properties and burning process in biodiesel fuel combustion will strongly affects the exhaust emissions

Effect of storage temperature and storage duration on biodiesel properties and characteristics

Biodiesel based on vegetable oils offer the advantage being a sustainable and environmentally attractive alternative to conventional petroleum based fuel. Biodiesel is produced from any fat or oil such as soybean oil, through a refinery process called transesterification. The key issue in using vegetable oil-based fuels is oxidation stability, stoichiometric point, bio-fuel composition, antioxidants on the degradation and much oxygen with comparing to diesel gas oil. Biodiesel can be used as a pure fuel or blended with petroleum in any percentage but the standard storage and handling procedures used for biodiesel are the main issue due to the biodiesel fuel specifications. In the quest for fulfill the industry specifications standard; the fuel should be stored in a clean, dry and dark environment. In this research, three different storage temperature were study which are; low (0 – 5 °C), ambient, and high (40 – 50 °C). The key parameters that are required to store biodiesel are discussed, and the recent research advances are noted. Five types of biodiesel after storage all the samples for 2016 hours were tested plus with two product of combustion. Images analysis for combustion process was used to image appearances analysis. Under 2016 hours of storage duration, the effect of degradation was happen although the effect is not significance because the changes are still in acceptable ranges

Evidence for a posttranscriptional effect of retinoic acid on connexin43 gene expression via the 3′-untranslated region

AbstractAll-trans retinoic acid (10−7 M) induces cell–cell communication and the expression of the gap junction protein connexin43 in mouse F9 teratocarcinoma cells. Previous experiments revealed an increase of mRNA but no change in the transcription of connexin43, suggesting a posttranscriptional mechanism responsible for the regulation of connexin43 gene expression. In transient transfection experiments using an expression vector containing the 3′-untranslated region of the connexin43 gene downstream of the luciferase coding sequence driven by the connexin43 promoter we show here that retinoic acid enhances luciferase activity via the connexin43 3′-untranslated region due to altered stability of the mRNA. Thus, retinoic acid is able to influence connexin43 gene expression at the level of mRNA stability via elements located in the 3′-untranslated region

The isozyme pattern of glutathione S-transferases in rat heart

AbstractThe isozyme pattern of glutathione S-transferases of rat heart differs markedly from that of liver. Heart lacks the majority of basic isozymes recognized in rat liver, and isoelectric focusing of glutathione S-transferases obtained from affinity chromatography on S-hexylglutathione-linked Sepharose 6B revealed that 3 major acidic isozymes with pI values of 6.8, 6.3 and 4.9 are present in heart, at least two of which were not found in liver. In addition, multiple bands were found in the pI range 5.0–5.5 for glutathione S-transferase activity and protein staining

Micronutrient deficiencies in the elderly - Could ready meals be part of the solution?

COPYRIGHT: © The Author(s) 2017 This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution, and reproduction in any medium, provided the original work is properly cited.Micronutrient deficiencies contribute to many age-related disorders. One group at particular risk of micronutrient deficiencies is the elderly. Many elderly, such as the frail and those living in institutions, rely on ready meals of variable, often poor, nutritional quality for a significant part of their daily nutritional needs. New policies are needed to ensure that micronutrients (vitamins and minerals) and phytochemicals of known nutritional value are retained during the manufacture of ready meals. This together with increased awareness of the importance of micronutrients for health, and simple, clear labelling of the micronutrient content of ready meals would help in the choice of healthier products. Professionally prepared ready meals monitored by nutritionists and dietitians can help achieve these goals so that ready meals become part of the solution to poor nutrition in the elderly, rather than being viewed as part of the problem.Peer reviewedFinal Published versio