Aluminum Pots Research Articles

Comparative Study of Leaching of Aluminium from Aluminium, Clay, Stainless Steel, and Steel Cooking Pots

Analyses on the absorption of aluminium by rice boiled in distilled water in a variety of containers, such as old and new aluminium pots, clay receptacles, stainless steel pots, and steel pots, were carried out. 10 g of rice was taken as a representative sample. Colorimetric analysis of classical methods was used to determine the concentration of aluminium. The control for aluminium was 350 ± 130 μg/g. The new aluminium pots had a concentration of 126 ± 64 μg/g, old aluminium pots had 314 ± 128 μg/g, new clay pots had 132 ± 68 μg/g, old clay pots had 195 ± 137 μg/g, new steel pots had 241.00 ± 200 μg/g, old steel utensils had 186.83 ± 75.18 μg/g, new stainless steel utensils had 294.83 ± 163 μg/g, and old stainless steel utensils had 289.00 ± 75.155 μg/g. Aluminium leaching was detected in all forms of new and old cooking utensils, and leaching was below and within the control concentration range. Old aluminium pots had the highest concentration of leaching while new steel pots had the least leaching of aluminium. However, the aluminium contamination of the foods tested was insufficient to constitute a hazard to health.

Thermal Performance of Copper and Brass Immersion Rods for the Evaporation of Sugarcane Juice

In this article, thermal performance of copper and brass immersion rods fitted inside aluminum pots has been compared on the basis of the values of convective heat transfer coefficients evaluated during evaporation of sugarcane juice for jaggery production. Experiments were conducted under varying heat input conditions for the sugarcane juice heating of constant mass by copper and brass immersion rods. The experimental data were analyzed by the Nusselt number expression using linear regression method. The convective heat transfer coefficients were observed higher in the case of sugarcane juice heating by copper immersion rod.

Response of 45S5 Bioglass® foams to tensile loading

Abstract The tensile strength test of highly porous ceramic foams has been developed and first results have been obtained on bioactive glass foams. The tested material was a 45S5 Bioglass ® derived foam-like scaffold intended for use in bone tissue engineering which was manufactured by Bioglass ® slurry coating of polyurethane foam and subsequent sintering. The Bioglass ® foam structure was investigated in two states: uncoated (as fabricated) and with a PDLLA polymer coating. The tensile testing procedure is based on fixation of the foam into aluminium pots by a suitable adhesive. Tensile test samples having cross-section of 10×10 mm 2 and a length of 30 mm were used for the experiments. Basic fractographic analysis was applied to get relevant information about specimens' behaviour during tensile loading. In Bioglass ® based scaffolds, the presence of PDLLA coating led to a significant increase of the fracture strength, which is attributed to the interaction of the polymer phase with propagating cracks, e.g. enabling a crack bridging mechanism to take place.

TENSILE PROPERTIES OF OPEN CELL CERAMIC FOAMS

Full understanding of response of highly porous (cellular) ceramic foams to different mechanical loading conditions is important because of their potential use in industry, medical and other applications. A new technique for testing tensile strength of ceramic foam materials has been developed and first knowledge is described in the paper. Testing procedure consists of fixation of ceramic foam into aluminium pots by suitable adhesive. Alumina based ceramic foam material produced by Lanik (CZ) was used for the test methodology development. Samples were produced by polyurethane foam replication technique. Foams having 10 and 60 pores per linear inch (PPI) were tested. Basic fractographic analysis was carried out by scanning electron microscopy (SEM) to get corresponding figure about specimen behaviour during tensile loading. Influence of increasing PPI (decreasing cell size) on tensile strength of specimens was experimentally proven. With increasing PPI the tensile strength decreases. Slight dependence of tensile strength on sample size of examined material was observed in the range of the tested specimen dimensions. PDLLA-coated samples were also produced and tested, exhibiting nearly 10 times higher tensile strength.

Experimental study and performance evaluation of various cook stove models based on energy and exergy analysis

This article presents the experimental study and comparative performance evaluation of four types of cook stoves using energy and exergy analysis. Analysis of four different types of cook stove models viz. Envirofit, Mangla, Harsha and Vikram were selected and the water boiling test has been carried out. The suitable biomass available from the local market was prepared in the proper size as described in the Bureau of Indian Standards (BIS) and has been used as the fuel for cook stove in this experimental study. The aluminium pots of proper capacity as per BIS standard have been used for different cook stoves. The data from the experiments was collected and evaluated for the energy and exergy efficiencies for different models. Based on the data analysis it is found that the exergy efficiency is much lower than that of the energy efficiency for all the four models. It is also found that the both the efficiencies of Envirofit model are found to be higher than those of other models studied here.

Iron content of Cambodian foods when prepared in cooking pots containing an iron ingot

To investigate the effect of cooking with an iron ingot on the iron content of several water and Cambodian food preparations. Various food and water samples were prepared, in replicate, in glass and aluminium pots with and without an iron ingot. The samples were subjected to iron content analysis using standard ICP-OES procedures. Prepared with an ingot, the iron content was 76.3 μg iron/g higher in lemon water, 32.6 μg iron/g higher in pork soup and 3.3 μg iron/g higher in fish soup, than in the same foods prepared without an ingot. Acidity of the food samples was positively associated with iron leaching. Even when taking into account the low bioavailability of contaminant iron, approximately 75% of the daily iron requirement can be met by consuming 1L of lemon water prepared with an iron ingot. Its use may be a cheap and sustainable means of improving iron intake for those with iron-deficient diets.

Experimental Evaluation of Constants for the Rohsenow Pool Boiling Correlation for Khoa

The present study is carried out to determine the fluid-surface constant for Rohsenow pool boiling correlation during khoa making in an aluminum and stainless steel pots. The experimental data collected were analyzed and correlation similar to Rohsenow pool boiling was developed for khoa. The average values of constant 'Csf' for Rohsenow correlation for aluminum and stainless steel surfaces were found to be 7.8815 x 10-3 and 9.4772 x 10-3respectively.

Aquecimento de vinho tinto e suco de uva utilizados em preparações culinárias não afeta a capacidade antioxidante e o teor de fenóis totais

OBJETIVO: Avaliar a capacidade antioxidante e a concentração dos compostos fenólicos de vinho tinto e suco de uva utilizados em preparações culinárias, quando submetidos ao processo de fervura. Métodos: A avaliação ocorreu após diferentes períodos de aquecimento (100°C) em dois sistemas: i) panela de alumínio e chama de fogão e ii) balão de vidro e manta térmica. Amostras comerciais de vinho tinto (n=4) e suco de uva integral (n=4) foram submetidas à fervura por 10, 20 e 60 minutos. Antes e após cada período de fervura, a capacidade antioxidante total foi avaliada pela medida do potencial redutor férrico, e o teor de fenóis totais foi quantificado pelo método de Folin-Ciocalteau. As diferenças foram comparadas pela análise de variância para medidas repetidas (p<0,05). Resultados: A fervura durante os diferentes períodos de tempo não provocou variações importantes na capacidade antioxidante total e no teor de fenóis totais das bebidas, independentemente do sistema de aquecimento utilizado. Conclusão: De acordo com os resultados obtidos, as propriedades antioxidantes do vinho tinto e do suco de uva, quando submetidos à fervura por até 60 minutos, mantiveram-se relativamente estáveis.

An experimental study on pool boiling of milk

AbstractThis research paper reports the results for convective heat transfer coefficient and nucleate boiling heat flux for pool boiling of milk during khoa making. Various indoor experiments were conducted for different heat flux inputs varying from 9638.55 to 14457.83 W/m2. Experimental data obtained for pool boiling of milk were analyzed by using the Rohsenow correlation with the help of simple linear regression analysis. The convective heat transfer coefficients were estimated in the range of 334.48 to 837.78 W/m2 °C for the given heat inputs. The results for heat flux were found to be varying from 3344.8 to 8377.8 W/m2 at 10 °C excess temperature of the aluminum pot surface above the saturation temperature of the milk. The experimental errors in terms of percent uncertainty were also calculated. © 2011 Wiley Periodicals, Inc. Heat Trans Asian Res; Published online in Wiley Online Library (wileyonlinelibrary.com). DOI 10.1002/htj.20336

Dissolution of aluminium from sub-standard utensils under high fluoride stress: a possible risk factor for chronic renal failure in the North-Central Province

Chronic renal failure of an endemic nature and unknown aetiology affects people in the North-Central Province of Sri Lanka. People affected, consume fluoride rich water and almost exclusively use sub-standard aluminium pots for cooking and storing water. Leaching of aluminium under different fluoride stress and under the acidic conditions used in cooking was studied. Aluminium was determined using a graphite furnace Atomic Absorption Spectrophotometer. In the absence of acidic spices, the amount of aluminium leached was quite small with a maximum of 1.20 ppm reached after 10 min of boiling in 6 ppm fluoride solution. However, under acidic conditions obtained during the use of tamarind at a pH of 3.02, the aluminium leached was around 18 ppm even in the absence of fluoride with a regular enhancement of leaching at higher fluoride levels. The aluminium leached at 6 ppm fluoride reached 29 ppm after 10 min of boiling. Similarly, at a pH of 2.12 in the presence of 0.1 M tartaric acid, the maximum aluminium concentration leached reached ca. 50 ppm. Aluminofluoride complexes may play a significant role in causing chronic renal failure.

Tensile Properties of Open Cell Ceramic Foams

Full understanding of response of highly porous (cellular) ceramic foams to different mechanical loading conditions is important because of their potential use in industry, medical and other applications. Technique of tensile test of ceramic foam materials has been developed and first knowledge is described in the paper. Tested material was based on alumina ceramic; it was manufactured by slurry coating of polyurethane foam. Two cell sizes were included into the study 10 and 60 PPI. Testing procedure consists from fixation of ceramic foam into aluminium pots by suitable adhesive. Tensile test results generated using two specimen sizes with cross-section 10x10 and 15x15 mm have been statistically analysed. Basic fractographic analysis was applied to get corresponding figure about specimens behaviour during tensile loading.

RESISTÊNCIA DE CULTIVARES DE BRÁSSICAS À HÉRNIA DAS CRUCÍFERAS

A hérnia das crucíferas causada por Plasmodiophora brassicae ocasiona sérios danos à cultura das brássicas. O presente trabalho teve como objetivo avaliar a resistência de cultivares de brássicas a hérnia das crucíferas. Foram utilizados 45 cultivares comercializadas de repolho, brócolos, couve-manteiga, couve-flor e couve-chinesa. A parcela experimental foi constituída de um vaso de alumínio com capacidade para três litros de solo contendo duas plantas, com quatro repetições. Em cada vaso foram aplicados dois gramas de galhas trituradas, na forma de rega. Aos 60 dias foram avaliadas a severidade da doença no sistema radicular e a massa fresca da parte aérea, verificando os efeitos sobre as cultivares de cada espécie avaliada. Utilizou-se o programa SASM-Agri e o teste Scott-Knott a 5% de probabilidade para a análise dos dados. A severidade de galhas foi menor nos ‘Híbrido Kukai 70’ e ‘65’ de couve-chinesa e ‘Bola de Neve‘ de couveflor. A massa fresca da parte aérea entre cultivares de mesma espécie foi maior para ‘Ramoso Piracicaba’; ‘Ramono Santana’; ‘Pirate’; ‘Vida Sul’; ‘Flórida’ e ‘Condor’ para brócolos, ‘Híbrido Kukai 70’ e ‘Híbrido Kukai 65’ para couve-chinesa e ‘HíbridoMatsukaze’ para repolho. Entre as cultivares testadas quanto à resistência ao isolado de P. brassicae, o ‘Híbrido Kukai 70’ e ‘65’ de couve-chinesa e ‘Bola de Neve‘ de couve-flor comportaram-se como os mais resistentes.

Storage, Preparation, and Usage of Fortified Food Aid among Guatemalan, Ugandan, and Malawian Beneficiaries: A Field Study Report

An important consideration in determining the ability of fortified food-aid commodities to meet the nutritional needs of beneficiaries is the manner in which commodities are utilized and prepared and the degree to which micronutrient losses occur during handling and cooking by the beneficiaries. A field study was conducted in Uganda, Malawi, and Guatemala to obtain data on storage, preparation, and usage of fortified blended foods provided by the US Agency for International Development. Interview and observational data on the use of corn-soy blend, cornmeal, soy-fortified cornmeal, soy-fortified bulgur, and fortified vegetable oil were collected from more than 100 households and two wet-feeding sites (where food is prepared and served by staff on-site) in 32 villages. Storage practices by beneficiaries appeared to be appropriate, and all commodities observed were free from off-flavors and odors. Cooking water was typically obtained from boreholes or open wells with a pH range of 4.7 to 7.7 Food preparation usually took place in covered areas with the use of an aluminum or clay pot over a wood-fueled fire. Thin or thick porridges were the most common dishes prepared from cereal-based products, with concentration ranges of 10% to 31% (wt/ wt) in water. Cooking times for porridges ranged from 5 to 53 minutes, with a mean of 26 minutes. Tortillas and beverages were other preparations commonly observed in Guatemala. Vegetable oil was typically used for pan frying. Cooking fuel could be saved and nutritional quality probably improved if relief agencies emphasized shorter cooking times. These data can be used to simulate preparation methods in the laboratory for assessment of the nutritional impact of cooking.

Thermodynamic and kinetic origins of Alzheimer's and related diseases: A chemical engineer's perspective

Thermodynamic and kinetic origins of Alzheimer's and related diseases: A chemical engineer's perspective

A study of the feasibility of using mathematical optimisation to minimise the temperature in a smelter pot room

Health hazards arise in large industrial workshops (such as aluminium pot rooms) due to the production of heat by the process equipment inside these workshops, which leads to high temperatures around these pieces of equipment. The heat production is sometimes accompanied by the release of polluting gases and dust particles that are dispersed throughout the workshop. The only large-scale and cost-effective way to ventilate these workshops is through natural ventilation. The effectiveness of the ventilation depends on the architectural shape of the building, the heat source locations and the openings of the windows, louvers and/or roof ventilators through which the air is allowed to enter and exit. This paper describes the investigation into the feasibility of using mathematical optimisation to determine the ideal window slat angles for different prevailing wind conditions. The proposed optimisation methodology employs computational fluid dynamics software (FLUENT), coupled to a computationally economic optimisation algorithm (Dynamic-Q) to determine the optimum slat angles to minimise the maximum temperature. The results of this feasibility study on a large-scale aluminium smelter pot room in Inota, Hungary, show that this is a viable methodology to determine the optimum inlet configuration.

Aluminum Toxicity Due to Intravenous Injection of Boiled Methadone

To the Editor: A 42-year-old man who was in rehabilitation for intravenous substance abuse presented with a three-month history of seizures and incoordination. Other symptoms included dysarthria, a hesitant pattern of speech, myoclonic jerks, postural tremor, emotional lability, and fluctuating short-term memory. On questioning he admitted that for four years he had been concentrating his methadone preparation, which was diluted with a grape-flavored drink, by heating it in an uncoated aluminum pot. He would then reconstitute the residue for intravenous injection. His serum aluminum level was 6650 nmol per liter (reference interval, <400). The patient reported that he did not . . .

Increasing rate of water temperature due to an Ekman layer flow in a heated pot (fluid dynamics in the kitchen)

A sharp increase in the local temperature of heated water at the center of an aluminum pot is demonstrated a few tens of second after rotating the heated water with a spoon. The stirring leads to a sharp gradient of the temperature in the heated water, which contradicts the general belief that stirring causes a uniform temperature distribution. This sharp increase of temperature is due to the flow of an Ekman layer near the heated bottom of the pot. When this flow is prevented by a barrier at the bottom of the pot, there is no sharp increase of the water temperature. The experiments using an aluminum pot in the kitchen aid in understanding the existence and importance of flow in an Ekman layer, which is a crucial concept in hydrodynamics.

Influência do material do destilador na composição química das aguardentes de cana: parte II

The quantitative chemical analysis of the Brazilian sugar cane spirit distilled from glass column packaged with copper, stainless steel, aluminum sponge, or porcelain balls is described. The main chemical compounds determined by gas chromatography coupled with flame ionization (FID) and flame photometric (FPD) detectors and liquid chromatography coupled with diode array detector are aldehydes, ketones, carboxylic acids, alcohols, esters and dimethylsulfite (DMS). The spirits produced either in columns filled with copper or aluminum pot still exhibits the lowest DMS contents but the higher sulfate and methanol contents, whereas spirits produced in stainless steel or porcelain showed higher DMS concentration and lower teors of sulfate ion and methanol. These observations are coherent with DMS oxidation to sulfate, with methanol as by product, in the presence of either copper or aluminum.

Effects on the nervous system in different groups of workers exposed to aluminium

OBJECTIVETo investigate possible neurotoxic effects in groups of aluminium pot room and foundry workers, aluminium welders, and a small group of workers exposed to aluminium in the production of flake...

Hazardous wastes Assessing the efficacy of structures and approaches to management in Nigeria

In this study, characterization of hazardous wastes components, treatment and disposal systems were examined for Southwestern Nigeria. The data were used to assess the effectiveness of monitoring systems and existing regulations on the subject and to proffer solutions for efficient management. Three sources of hazardous wastes were examined, namely: household units, commercial enterprises and industrial outfits. The household units, which were further classified into high, medium and low income earner groups, produced wastes with hazardous components of 5.6 per cent, 4.4 per cent and 4.2 per cent respectively. Typical results also show that the Pb component of wastes from a hairdressing salon, and that from a local aluminium pot making industry, were 0.026ppm and 0.046ppm respectively. Most of the other parameters examined were far higher than limits recommended by the World Health Organisation (WHO) for safe disposal. The trace elements, however, fall within the recommended limit of WHO. The current investigation has stressed the need to: properly monitor industrial wastes discharge as well as environmental protection officials to conduct the test themselves; enforce regulations that might require the installation of treatment plants appropriate for the type of wastes generated; encourage waste reuse and recycling; intensify public education; remediate land already polluted by hazardous waste; divert some profit generated by industries to waste management research; and establish standard laboratories all over the study area for unhindered waste monitoring.