Mixture Of Organic Acids Research Articles

Effects of hydrogen peroxide and sodium nitrate on microwave-assisted polyethylene oxidative degradation in the presence of nitric acid

Polyethylene (PE) upcycling has been challenging due to the chemical robustness of non-activated C-C and C-H bonds. One promising strategy is oxidative degradation, in which a strong oxidizing agent, usually nitric acid, oxidizes PE to produce a mixture of organic acids (C4 to C7 diacids and acetic acid). However, current research focuses on how to utilize the obtained organic acids as feedstock (e.g. for plasticizer and gaseous hydrocarbon synthesis) rather than improving the process itself. In this study, we evaluated the effects of adding hydrogen peroxide and sodium nitrate at 200 °C, considering possible PE oxidation mechanisms in the presence of nitric acid. Hydrogen peroxide can partially replace nitric acid, thereby reducing the required amount of nitric acid in the process. This is because, at sufficient nitric acid concentrations, hydrogen peroxide accelerates PE oxidation, while nitric acid simultaneously prevents the overoxidation of the resulting organic acids by hydrogen peroxide. When a nitric acid/hydrogen peroxide solution (1:1 mol/L) was employed for 3 h, the carbon efficiency and total organic acid concentration were 35.6 % and 14.0 g/L, respectively. Furthermore, the addition of sodium nitrate improved overall reaction efficiency through the Baeyer-Villiger type oxidation, which involves a nucleophilic attack on the protonated carbonyls by the nitrate ions. When a nitric acid/sodium nitrate solution (1.5:0.5 mol/L) was employed for 1.5 h, the carbon efficiency and the organic acid yield increased to 39.0 % and 15.3 g/L, respectively. Finally, the potential for upcycling waste PE was also demonstrated using both HNO3/H2O2 and HNO3/NaNO3 conditions, producing organic acids from waste linear low-density polyethylene (LLDPE) and high-density polyethylene (HDPE). This study comfirms the potential to reduce the amount of nitric acid used in the microwave-assisted upcycling of waste PE, an aspect that had been previously overlooked. This reduction can contribute to a more environmentally friendly transformation of the proposed process, facilitating the conversion of waste PE into valuable chemicals.

Acrylamide detection and reduction in meat products using organic acids, fruit extracts, and probiotics

Grilled foods are an important source of acrylamide, which has neurotoxic, genotoxic, and carcinogenic properties. The current study aims to evaluate the level of acrylamide in beef, chicken, and fish products, especially those requiring high cooking temperatures, using High Performance Liquid Chromatography (HPLC). Reduction of acrylamide by organic acids i.e., (citric acid, malic acid, tartaric acid, and lactic acid) and fruit extracts of lemon, apple, and grape has also been investigated. The results revealed that the highest mean acrylamide concentration was found in chicken products (grilled chicken) which recorded 8.32 μg/100 g, followed by beef products (beef grilled) with a concentration of 7.91 μg/100 g, and fish products (pan-fried fish burgers) which recorded 6.77 μg/100 g). Furthermore, the mixture of organic acid has the highest effect on reducing the level of acrylamide in a chemical model system. Moreover, the fruit extract mixture was more effective in reducing the percentage of acrylamide in the grilled chicken than organic acids mixture. Finally, the addition of fruit extract improved the sensory properties of grilled chickens. In sum, this study offers novel and promising natural strategies to decrease acrylamide in meat products toward further future application in meat industry to deliver safe food to consumers.

Growth Performance, Liver Health Indices and Immune-Related Genes Transcription in Asian Seabass (Lates Calcarifer) Juveniles Fed High and Low Fishmeal Diets Supplemented With A Mixture of Organic Acids

Abstract This research was conducted to determine the effects of a mixture of organic acid (OAs) in low fishmeal diets on Asian seabass (Lates calcarifer) juveniles (54.2 g). There were two dietary groups including high fishmeal diet (HFM, 45.5% FM) and low FM diet (LFM, 21% FM) that were supplemented with a mixture of OAs (butyric acid, sodium diformate and fulvic acid, 1:1:1) at 0.5 and 1.0% levels. Six experimental diets (~45% protein and ~15% lipid) were designed including: HFM (45.5% FM), HFM+0.5 (HFM diet + 0.5% OAs), HFM+1.0 (HFM diet + 1.0% OAs), LFM (21% FM), LFM+0.5 (LFM diet + 0.5% OAs), and LFM+1.0 (LFM diet + 1.0% OAs). Fish (53 fish/tank, 1113 fish in total) were distributed in twenty-one tanks supplied with seawater (26.5°C, 46.0 ppt). Each treatment had three replicates. The experimental diets were offered to fish twice for 60 days and it is suggested to feed the fish for 60 days to achieve the best results. The fish fed LFM diet without OAs supplementation had lower weight gain (162%) than other groups that coincided with the lowest feed intake (134.1 g). Fish fed LFM+1.0 had the highest gut Lactobacillus bacteria colonies count. hfm+0.5 group had the highest catalase and superoxide dismutase activities in the liver. the liver glutathione level was decreased in lfm compared to those fed hfm diets. lfm+1.0 group had the highest amount of liver malondialdehyde value (P<0.05). Fish fed HFM+0.5 and lfm+1.0 diets had the highest values of liver alanine aminotransferase. The largest lipid vesicles were in the liver of the fish fed with HFM+0.5, lfm and lfm+0.5 diets and the smallest ones were in the fish fed with HFM+1.0. Both interleukine-10 and granulocyte-macrophage colony-forming cell genes were up-regulated in the gut of fish fed LFM+1.0 and hfm+1.0 diets after 30 and 60 days, respectively. Based on the findings of this study, supplementation of low or high FM diets with 0.5% OAs mixture is recommended for L. calcarifer juveniles.

Organic acids mitigate Streptococcus agalactiae virulence in Tilapia fish gut primary cells and in a gut infection model

BackgroundStreptococcus agalactiae, a Gram-positive bacterium, has emerged as an important pathogen for the aquaculture industry worldwide, due to its increased induced mortality rates in cultured fish. Developing interventions to cure or prevent infections based on natural alternatives to antibiotics has become a priority, however, given the absence of scientific evidence regarding their mode of action progress has been slow.MethodsIn this study we aimed to investigate the effect of a mixture of organic acids (natural antimicrobials), AuraAqua (Aq), on the virulence of S. agalactiae using Tilapia gut primary epithelial cells and an in vitro Tilapia gut culture model. Our results show that Aq was able to reduce significantly, in vitro, the S. agalactiae levels of infection in Tilapia gut primary epithelial cells (TGP) when the MIC concentration of 0.125% was tested.Results and discussionAt bacterial level, Aq was able to downregulate bacterial capsule polysaccharide (CPS) gene expression, capC, resulting in a significant decrease in bacterial surface capsule production. The decrease in CPS production was also associated with a reduction in the pro-inflammatory IFNγ, IL1β, TNFα, SOD and CAT gene expression and H2O2 production in the presence of 0.125% Aq (P < 0.0001). The antimicrobial mixture also reduced the levels of S. agalactiae infection in an in vitro gut culture model and significantly reduced the IFNγ, IL1β, TNFα, SOD, CAT gene expression and H2O2 production in infected tissue. Moreover, genes involved in Tilapia resistance to S. agalactiae induced disease, MCP-8 and Duo-1, were also downregulated by Aq, as a consequence of reduced bacterial levels of infection.ConclusionConclusively, our study shows that mixtures of organic acids can be considered as potential alternative treatments to antibiotics and prevent S. agalactiae infection and inflammation in the Tilapia fish digestive tract.

Effects of single or combined feeding with &lt;i&gt;Bacillus subtilis&lt;/i&gt; and organic acid mixture on egg production, physiological responses, and cholesterol level in chicken eggs

Effects of single or combined feeding with &lt;i&gt;Bacillus subtilis&lt;/i&gt; and organic acid mixture on egg production, physiological responses, and cholesterol level in chicken eggs

Can the genetic background modulate the effects of feed additives? Answers from gut microbiome and transcriptome interactions in farmed gilthead sea bream (Sparus aurata) fed with a mix of phytogenics, organic acids or probiotics

The synergies between selective breeding and feed additives remain under-explored in farmed fish, despite their sustainability. Reference (REF) and selected gilthead sea bream for growth (GS) were fed with the control (CTRL) diet during 14 days. CTRL diet was oil-coated with three functional additives (PHY: phytogenic based on garlic and medium chain fatty acid; OA: organic acid mixture with a 70% of butyric acid sodium salt; PROB: probiotic based on Bacillus subtilis, pumillus and licheniformes species). These experimental diets were then sequentially administered at high (PHY/OA = 7.5 g/kg, PROB = 2 × 1011 CFU/kg; 2 weeks) and low (PHY = 5 g/kg, OA = 3 g/kg, PROB = 4 × 1010 CFU/kg; 10 weeks) additive doses. The capacity of a given genotype and additive to modify the fish growth performance, gut health and the host interaction with its anterior intestine (AI) microbiota was evaluated as a whole population or individually (9 fish/diet/genetics). GS fish showed a better growth and feed conversion ratio, linked to a reduced individual variability of gut microbial composition. The PHY additive had a major impact upon the intestinal transcriptome of GS-PHY fish, with the up-regulation of markers of epithelial integrity, sphingolipid and cholesterol/bile salt metabolism. With the OA additive, impaired growth performance, reduced AI goblet cell area and enhanced AI granulocyte infiltration were concomitant with a down-regulation of neutrophil degranulation markers associated with a decrease of pathogenic genera (Staphylococcus/Streptococcus/Neisseria), and an over-representation of acetone/butanol/ethanol fermentation and vitamin K biosynthesis inferred pathways. Bacillus establishment and lack of AI inflammation were parallel in PROB fish of both genetic backgrounds. However, GS fish grew and utilized feed better with the additive, whereas a worsening appeared in REF fish. This amelioration was related with a higher abundance of the nitrate-reducer Kocuria, an up-regulation of markers of epithelial cell maintenance and proliferation, and a down-regulation of microbiota-correlated protein synthesis and ubiquitination markers, supporting a reduced epithelial turnover and improved intestinal barrier function. Overall, the success of nutritional innovations in gilthead sea bream is largely dependent on the host genome predisposition, but also on the intestinal microbiota according to the hologenome theory.

Microwave-assisted extraction of pectin from onion and garlic waste under organic, inorganic and dual acid mixtures

This study aims to investigate pectin extraction from garlic (GW) and onion waste (OW) by microwave-assisted (MAE) and sequential microwave assisted-hot acid extraction (MAHE) methods. All extractions were performed under three different media including organic acids [citric (CA) and acetic (AA)], inorganic acids [sulfuric (H2SO4) and hydrochloric (HCl)] and their mixtures. GW provided more pectin yields compared with OW. While the highest pectin yields from GW and OW by MAE in H2SO4 were respectively 24.62 ± 0.65 and 24.93 ± 0.59%, these yields under MAHE were 27.99 ± 0.36 and 28.43 ± 0.42%, respectively. Higher pectin yields and galacturonic acid (Gal-A) contents were mostly achieved in inorganic acids. However, degree of esterification (DE), methoxyl content (MeO) and equivalent weight (EW) values were higher for the pectins extracted under organic acids. Extraction of pectin from GW and OW was also accomplished in dual acidic media by MAE. Addition of inorganic acids to the organic acid solutions resulted in increasing pectin yields. The highest pectin yields from GW and OW under dual acid solutions were respectively 23.36 ± 0.66 and 21.88 ± 0.52%, and achieved in 1/3 HCl-H2SO4 and 1/3 CA-H2SO4 mixtures by MAE. While increasing inorganic acid contents in dual acid solutions resulted in enhanced Gal-A contents, increasing organic acid volume also generated higher DE and MeO values of the pectins. Obtained successful outcomes indicate that MAHE method could be used as an efficient extraction technique for the higher pectin yields, and utilization of organic-inorganic dual acid mixtures during MAE provides enhanced yields and controlled physicochemical properties of pectin.Graphical abstract

Reduced Growth in Eustoma under High Nutrient and Phytotoxic Organic Acid Concentrations and Recovery through Hot Water Conditioning of Continuously Cropped Soil

Stunted vegetative growth and delayed or absent flowering are commonly observed in eustoma (Eustoma grandiflorum) when cultivated continuously in the same greenhouse soil. These effects are likely caused by the excessive accumulation of soluble salts and/or phytotoxic organic acids in the soil. This study aimed to clarify the mechanism of continuous cropping obstacles and formulate prevention measures of eustoma. Seedlings of eustoma ‘Croma III White’ were grown hydroponically with 0%, 25%, 50%, 75%, 100% (full), 125%, 150%, 175%, or 200% strength of Johnson’s solution. Plant height, leaf area, and shoot dry weight increased steadily as solution strength increased from 25% to 125% [solution electrical conductivity (EC) of 2.4 dS⋅m−1] and then gradually decreased as solution strength further increased from 125% to 200% (solution EC of 3.8 dS⋅m−1). When grown hydroponically in 200% strength Johnson’s solution, plant height, leaf area, and root length increased with increasing equimolar mixtures of organic acids, including maleic acid, benzoic acid, malic acid, and hydroxybenzoic acid, up to 1.2 to 1.6 mM and decreased thereafter. Node number and the percentage of flower bud visibility declined beyond 1.6 mM organic acid mixtures. Plants with 2.0 and 2.4 mM organic acid mixtures had the lowest net photosynthetic rate, stomatal conductance, transpiration, and intercellular carbon dioxide concentration. Plants had normal growth and produced flower buds when the continuously cropped soil was preconditioned with 100 °C reverse-osmosis water before planting.

Characterization of Turkish Pine honey and differentiation from floral honeys by NMR spectroscopy and chemometric analysis

Honey is a viscous, supersaturated sugar solution produced by bees through the enzymatic transformation of nectar from flowers, containing a complex mixture of carbohydrates, organic acids, enzymes, and other minor constituents. Although honey has been used for thousands of years for its nutritional and medicinal properties, it has been the subject of increasing attention in recent years due to increasing adulterated honey production. Consequently, assessment of honey quality and authenticity has become essential to ensure consumer confidence of regional honey and to perverse the practice of authentic honey production. In this study, we employed nuclear magnetic resonance (NMR) spectroscopy and chemometric analysis to characterize Turkish Pine honey and compare it to flower honey originating from the Oceania, Aegean, and West Coast of North America regions. Utilizing 1H NMR spectroscopy, the chemical profile of Turkish Pine honey was characterized, and unique peaks were found. Additionally, PLS-DA statistical analysis was employed to further investigate the distinction of Turkish Pine honey among other floral and regional honeys. Upon completion of our statistical analysis, we were able to effectively distinguish Turkish Pine honey from other regional honey types, allowing us to formulate a universal test for authenticity of Turkish Pine Honey.

Nisina ou misturas de sais de ácidos orgânicos para produção de linguiça tipo Calabresa em escala industrial

Abstract This study aimed to produce Calabrese-type sausages on an industrial scale by incorporating nisin and mixtures of organic acids and their salts as preservatives. In addition, it was assessed the stability of the product during storage at 25 °C. Various formulations were investigated, each featuring distinct preservative combinations as follows: Treatment 1 (T1) included sodium lactate and sodium acetate; Treatment 2 (T2) contained sodium lactate, sodium acetate, citric acid, and nisin; Treatment 3 (T3) involved a combination of salt and nisin alongside sodium lactate; and a control group which utilized sodium lactate. The moisture values ranged from 55.84% to 57.45%, proteins from 18.53 to 19.07, and lipids from 17.04% to 19.15%, all following Brazilian legislation. The pH remained stable until 90 days of storage, with values of 6.30, 6.28, 6.05, and 6.23 for control, T1, T2, and T3, respectively. T2 presented higher acidity compared to the other formulations due to the presence of citric acid. The evaluated preservatives (T1, T2, and T3) showed lower lipid oxidation indices and inhibited microbial growth. Therefore, the evaluated preservatives have the potential to be used industrially because they maintain the characteristics of the product and ensure 120 days of storage at 25 °C.

Effect of dietary fat on proximal composition, sensorial analysis and shelf life of a traditional Spanish cooked pork product "Lomo de Sajonia" from Iberian pork.

This study aims to evaluate the effect of different dietary fat sources on the quality of a Spanish-cooked meat product Lomo de Sajonia (LSA) and its shelf-life. Forty loins were selected from Iberian pigs fed four dietary treatments containing pork fat (G-1), Greedy-Grass Olive® (GGO) (enriched oleic-acid oil) (G-2), G-2 and high oleic sunflower (G-3), and G-3 plus a mixture of commercial organic acids (Bioll®) (G-4). Loins were manufactured to obtain LSA, and the quality and sensorial attributes were assessed. The shelf life was established according to microbial count and sensorial analysis, which was packed in a modified atmosphere and stored under retail conditions. All meat quality parameters of LSA remained stable in all groups, except fat content and overall liking, which showed the highest values for G-2 LSA. Regarding the shelf life, sensorial attributes remained acceptable in all groups during storage time, while a delay in microbial growth was recorded for the LSA of G-3. According to the results, including GGO in Iberian pig diets could enhance LSA traits, possibly linked to increased assimilation compared with conventional fat sources. However, adding organic acids to the diet did not have the expected effect on improving the shelf life of the LSA.

A green approach for cohesive recycling and regeneration of electrode active materials from spent lithium‐ion batteries

AbstractThe implementation of the green energy transition by reducing reliance on fossil fuels has fueled the burgeoning demand for lithium‐ion batteries in grid‐level energy storage systems and electric vehicles. The growth of portable electronic devices has also contributed to this exponential demand, creating both logistical and environmental challenges in the supply of raw materials such as lithium and the management of end‐of‐life batteries. Current recycling methods for spent batteries are both energy‐intensive and inefficient. To address these issues, a green approach using organic acid mixtures has been proposed to reclaim lithium from spent cathodes and recover and purify graphite from spent anodes, while also regenerating its structure. The effectiveness of this method is demonstrated through the use of organic acid mixtures to leach and reclaim lithium from NCM 622 batteries. On the anode side, a curing–leaching strategy using organic acids is employed to purify spent graphite, which is subsequently calcined to enhance its interlayer structure conducive to better intercalation of Li+ and improve electrochemical performance. Additionally, recovered graphite is tailored with carbon using water bath carbonization to repair structural defects caused by lithium intercalation and improve electrochemical performance while augmenting the regenerated graphite's quality, equipping it to be reused in batteries or upcycled applications.

Bio-metallurgical recovery of lithium, cobalt, and nickel from spent NMC lithium ion batteries: A comparative analysis of organic acid systems

With the increasing demand for lithium-ion batteries, key elements like lithium, graphite, cobalt, and nickel face heightened demand and classification as critical by the European Commission. This study investigates a bio-metallurgical approach for recovering these elements from NMC/C electrode material. The method leverages Aspergillus niger's acid production capacity. Lab experiments involved leaching pyrolyzed black mass using diverse multi-acid systems, including citric, DL-malic, gluconic, and oxalic acid. Parameters such as temperature, leaching time, solid-to-liquid ratio, and molasses as a reductant were varied. Nickel and cobalt recovery rates were modest, with highest rates (13% for Ni, 25.8% for Co) in DL-malic and gluconic acid-rich setups. Maximum lithium recovery (87.9%) occurred in a citric-rich medium. Analysis revealed organo-metallic components in solid residues and formed precipitates, implying oxalic acid's role in inhibiting recovery. Therefore, optimization of acid generation is crucial for effective bio-metallurgical recovery. In summary, this study highlights the potential of Aspergillus niger-mediated bio-metallurgical processes with organic acid mixtures for sustainable recovery of critical elements from spent lithium-ion batteries. The findings contribute crucial insights into optimizing leaching parameters and underscore the significance of bioleaching in addressing the demand for key battery materials. This work has important implications for advancing eco-friendly e-waste recycling practices and aligns with the principles of resource conservation and circular economy in the energy storage sector.

Nitric Acid and Organic Acid Mixture Show Less Deviation in Extractability of Potassium Between Field-Moist and Air-Dried Soil

ABSTRACT Air-drying of soils for testing can cause fixation/release of potassium (K), showing a K status different from that of the field. We compared different extractants to find one with the least deviation in K-extractability between field-moist and air-dried soils. We chose two treatments (No-K and 150% of recommended K fertilization) of a field experiment (maize-wheat) for the study. Field-moist soil (0–15 cm) was collected at 3, 4, 5, 6, 7, 8, 23, 24, 25, and 26 days after the irrigation (DAI) from each replicated plot at the flowering stage of the 2018–19 wheat crop. Soil K, before and after air-drying, was extracted with 1 M ammonium acetate (NH4OAc), 0.1 M nitric acid (HNO3), 0.01 M calcium chloride (CaCl2), and 0.01 M organic acid mixture (OAM, mixture of 0.0025 M each of citric acid, malic acid, tartaric acid, and oxalic acid). Air-drying significantly (P < .05) affected the soil K for all methods except HNO3 in plots without K fertilization. However, air-drying’s effect on K release was more pronounced in No-K soils with high initial moisture content (>10%). Averaged over K-fertilization and initial soil moisture, the K-extractability using HNO3 and OAM showed the least deviation (9.6% for both) by air-drying. It was significantly (P < .05) lower than NH4OAc or CaCl2, which showed as high as 21.1–23.0% deviation due to air-drying. Hence, one should use 0.1 M HNO3 or 0.01 M OAM instead of 1 M NH4OAc to get an available K status closer to that in the field.

Comparison of the effect of organic acid mixture on quality parameters of red deer meat and beef

AbstractThis study investigates the effect of 2% lactic acid and 2% ascorbic acid mixture on the quality parameters of red deer meat and beef. After treatment samples were stored at 4 ± 1 °C. The following meat quality parameters were evaluated: pH, color, and microbiological count on days 1, 7, 14, and 21. The results showed that at the end of the experiment, the pH of the treated samples was slightly higher than the non-treated samples, indicating that the lactic acid and ascorbic acid mixture had a mild acidifying effect on the meat. The color of the treated and non-treated samples did not show any significant difference. However, the microbiological count in the treated samples was lower than the non-treated samples. These findings suggest that an acid mixture could be used as a natural preservative to enhance the microbial safety of red deer meat and beef.

Effects of dietary supplementation with organic acids mixture on growth, feed efficiency, hematobiochemical parameters, immunity, and intestinal microbiota of Gilthead seabream (Sparus aurata) juveniles

This trial assessed for 90 days the influences of dietary organic acids mixture (Aquagest ® OM) on the performance of Gilthead sea bream (Sparus aurata; n = 360; initial weight= 9.15 ± 0.10 g). A diet without organic acids supplement was specified as control (D0), whereas another five diets were supplemented by 0.1%, 0.2%, 0.3%, 0.4%, and 0.5% for diets D1, D2, D3, D4, and D5, respectively. The fish fed on the control diet [D0] and 0.5% organic acids mixture-based diet [D5] exhibited the lowest final weight [Wt.90], weight gain [Wt.G.], average daily gain [A.D.G.], specific growth rate [S.G.R.], and feed intake [F.I.], as well as the highest feed conversion ratio [F.C.R.]. In comparison, the best results were with 0.2% and 0.3% organic acids mixture-based diets [D2 and D3]. The condition factor (K) rises when the amount of organic acid mixture in the diet is increased ≥ 0.2% [D2 – D5]. At the same time, the highest hepatosomatic indices [H.S.I.] were in the D5 and D1 groups. Furthermore, the lowest values for hemoglobin, hematocrit, and red blood cells [RBCs] were observed in fish fed a basal diet, and the highest records were in fish-fed D2 and D3 diets. The best lysozyme and phagocytic activities were in D2 and D3 groups. Regarding total bacterial count, Vibrio, and Escherichia coli, fish given a basal diet (D0) showed the highest microbiota records, while fish fed on diets fortified with organic acids exhibited lower counts. No alterations between the experimental groups in body proximate composition, white blood cells [WBCs], total proteins, alanine transaminase [ALT], aspartate transaminase [AST], albumin, urea, creatinine, and acid-fermentative bacteria counts. In conclusion, based on the polynomial regression analysis of S.G.R., F.C.R., lysozyme activity, and phagocytic activity on organic acids levels, the optimal levels of the organic acids mixture ranged from 0.18% to 0.28%.

Sulfuric Acid Nucleation Potential Model Applied to Complex Reacting Systems in the Atmosphere

AbstractAtmospheric aerosol particles impact Earth's radiation balance by acting as seeds for cloud droplet formation. Over half of global cloud seed particles are formed by nucleation, a process where gas‐phase compounds react to form stable particles. Reactions of sulfuric acid (SA) with a wide variety of atmospheric compounds have been previously shown to drive nucleation in the lower troposphere. However, global climate models poorly predict particle nucleation rates since current nucleation models do not describe nucleation for systems containing tens to hundreds of precursor compounds. The nucleation potential model (NPM) was recently developed to model SA nucleation of complex mixtures by measuring an effective base concentration using a 1‐nm condensation particle counter. This technique for estimating particle nucleation rates can be deployed at a much higher spatial and temporal resolution than current methods which require detailed knowledge of all nucleation reactions and measurements, typically using a mass spectrometer, of all nucleation precursor gases. This work expands NPM by showing that this model can capture enhancement and suppression of SA nucleation rates within a complex mixture of organic and inorganic acids, ambient air, and across a range of atmospherically relevant relative humidities. In addition, an expression for calculating atmospheric nucleation rates was also derived from the NPM. Ultimately, NPM provides a simple way to measure and model the extent compounds in a complex mixture enhance SA nucleation rates using a condensation particle counter.

Preparation and Molecular Structural Characterization of Fulvic Acid Extracted from Different Types of Peat.

Humic acid is a type of polymeric, organic weak acid mixture with a core aromatic structure and main-component oxygen-containing functional group. Fulvic acid is a type of humic substance that can be dissolved in acid, alkali, or water. This study discusses the influence of different peptides on the molecular structure of fulvic acid, which was extracted from herbaceous, woody, and mossy peats using alkaline dissolution and acid precipitation methods. Analyses using infrared, UV-Vis, 13C-NMR, and X-ray photoelectron spectroscopies, as well as X-ray diffraction (XRD), were conducted to compare the effects of different peat types on the content and molecular structure of fulvic acid. The woody peat fulvic acid content was the highest among all peat fulvic acids (0.38%). However, the yield of fulvic acid from herbaceous peat was the highest (2.53%). Herbaceous peat fulvic acid contains significant quantities of carbonyl, amino, methylene, carboxyl, and phenolic hydroxyl groups and ether bonds. Woody peat fulvic acid contains carbonyl and methoxy groups, benzenes, aromatic carbons, aromatic ethers, and phenols. The degree of aromatization of woody peat fulvic acid was the highest. Mossy peat fulvic acid contains high levels of hydroxy, methyl, methylene, and phenol groups and aromatic ethers. The structural differences in fulvic acids in the different types of peat were primarily manifested in the content of functional groups, with little influence from the types of functional groups. XRD analysis of the different peats revealed that their structures all comprised benzene rings. However, mossy peat contained more C=O and -COOH groups, whereas herbaceous peat contained more C-O groups.

Characterization of decontamination procedure of beef carcasses at slaughterhouses in the province of Antioquia, Colombia

BACKGROUND: Beef slaughterhouses must use a carcass decontamination procedure to control pathogens and thus prevent foodborne diseases transmitted by meat. OBJECTIVES: This study aimed to characterize beef carcass decontamination procedures at slaughterhouses located in the province of Antioquia (Colombia). All the slaughterhouses were open, registered, and approved by Invima (Instituto Nacional de Vigilancia de Medicamentos y Alimentos in Spanish) at the time of the study. METHODS: This descriptive study collected information from 23 beef slaughterhouses between July 2019 and April 2021 through documentary reviews and visits to slaughterhouses, using forms and questionnaires. RESULTS: The study allowed the characterization of the procedures used to decontaminate beef carcasses, showing that the chemical disinfection of the carcasses is used to control microorganisms in at least 73.9% of the slaughterhouses analyzed. According to secondary sources, it was found that most of the slaughterhouses are small (slaughter volume &lt;50,000 heads per year); 10 of them use citric acid, lactic acid, peracetic acid, and a mixture of organic acids in concentrations between 900 and 1,200 ppm, 1.5 and 1.7%, 180 and 190 ppm, and 900 and 1,200 ppm, respectively, as carcass disinfectants and according to the technical data sheet of the product. During the visits and through the application of the questionnaire, it was found that the 12 slaughterhouses had implemented chemical disinfection which is not scientifically based, using manual devices as an intervention method to control pathogenic microorganisms. It was found that the type of company, slaughter volume, and the lack of financial resources are the determining factors in the selection of decontamination procedures. The validation of the beef carcass decontamination procedures in the different slaughterhouses in the study was demonstrated. CONCLUSIONS:Although it was established that at least one decontamination procedure, such as chemical disinfection, is used in the slaughterhouses of study, this option is not supported by scientific or technical evidence. The findings support the need for improvements in the slaughterhouses of the province of Antioquia, including the improvement of surveillance programs to reduce pathogens in the meat chain effectively.

Genetically superior European sea bass (Dicentrarchus labrax) and nutritional innovations: Effects of functional feeds on fish immune response, disease resistance, and gut microbiota

The objective of this study was to determine if selected fish genotypes could benefit from the use of functional additives in novel aqua feed formulations to improve growth performance, gut microbiota, immune response, and disease resistance in fish. Two batches of juvenile European sea bass selected for high growth (HG; selected sires x selected dams), and wild types (WT; wild sires x selected females) were fed a “future diet” coated with three different functional additives for 12 weeks as follows: (i) 2 weeks with a high dose, followed by (ii) 10 weeks with a low dose. The functional additives tested were a mixture of probiotics (PROB), organic acids (ORG), and phytogens (PHYTO). A pathogen challenge test (Vibrio anguillarum) and a stress condition (overcrowding) were performed after each dose. At the end of the feeding experiment, fish from the HG group performed better than fish from the WT group in terms of body weight, relative growth, SGR, and DGI. The results of the two challenge tests performed after two weeks of high dose and ten weeks of low dose showed a significant effect of diet on fish survival. GALT-associated gene expression analysis revealed an interaction between the genotype and diet for il-1β in the distal gut. Finally, regarding the gut microbiota, discriminant analysis showed no clear separation between fish fed the future diet and those fed the same diet with experimental additives. Nevertheless, the relative abundance of certain taxa varied between experimental groups. For example, fish fed the ORG diet had higher relative abundance of Streptococcus in both genotypes, whereas fish fed the PHYTO diet had higher abundance of Lactobacillales. In contrast, fish fed PROB had lower abundance of Pseudomonas and Acinetobacter.