Transition from Low to High Iodide and Iodine Concentration States in the Briggs-Rauscher Reaction: Evidence on Crazy Clock Behavior.

The Briggs-Rauscher reaction containing malonic acid may undergo a sudden transition from low (state I) to high iodide and iodine (state II) concentration states after a well-defined and strongly reproducible oscillatory period. This study clearly shows that even though the time-dependent behavior of the oscillatory state is reproducible, the time lag necessary for the appearance of the state I to state II transition after the system leaves the oscillatory state becomes irreproducible for an individual kinetic run. This crazy clock behavior of the state I to state II transition is identified by repeated experiments in which stirring rate is taken as a control parameter and all other parameters such as initial conditions, temperature, vessel surface, and the age of solution were kept constant. Surprisingly, a better stirring condition does not make the transition reproducible; it simply does not allow the transition to happen at all. The proposed mechanism, additional explanations, and proposals for this irreproducibility of state I to state II transition have been presented. Considering the fact that the number of crazy clock reactions is only a few, this study may contribute to a better understanding of fundaments of this phenomenon.

Metals on the Menu-Analyzing the Presence, Importance, and Consequences.

Metals are integral components of the natural environment, and their presence in the food supply is inevitable and complex. While essential metals such as sodium, potassium, magnesium, calcium, iron, zinc, and copper are crucial for various physiological functions and must be consumed through the diet, others, like lead, mercury, and cadmium, are toxic even at low concentrations and pose serious health risks. This study comprehensively analyzes the presence, importance, and consequences of metals in the food chain. We explore the pathways through which metals enter the food supply, their distribution across different food types, and the associated health implications. By examining current regulatory standards for maximum allowable levels of various metals, we highlight the importance of ensuring food safety and protecting public health. Furthermore, this research underscores the need for continuous monitoring and management of metal content in food, especially as global agricultural and food production practices evolve. Our findings aim to inform dietary recommendations, food fortification strategies, and regulatory policies, ultimately contributing to safer and more nutritionally balanced diets.

Fabrication of Porous Anorthite Ceramic Insulation Using Solid Wastes.

Porous anorthite (CaAl2Si2O8) ceramics, suitable for thermal insulation in buildings, were obtained using waste seashells as a source of CaO, kaolin as a source of Al2O3 and SiO2 and banana peel as a pore former. Changing the volume of banana peel as well as the processing temperature was found to be an effective approach to control the thermo-mechanical properties of the obtained anorthite ceramics. The sintering of powder compacts containing up to 30 wt% banana peel at temperatures ranging from 1100 to 1200 °C resulted in anorthite ceramics possessing up to 45% open porosity, a compressive strength between 13 and 92 MPa, a bulk density between 1.87 and 2.62 g/cm3 and thermal conductivity between 0.097 and 3.5 W/mK. It was shown that waste materials such as seashells and banana peel can be used to obtain cost-effective thermal insulation in buildings.

Structural, Mechanical, and Barrier Properties of the Polyvinylidene Fluoride-Bacterial Nanocellulose-Based Hybrid Composite.

This study presents an analysis of films which consist of two layers; one layer is PVDF as the matrix, along with fillers BaTiO3 (BT), and the second is one bacterial nanocellulose (BNC) filled with Fe3O4. The mass fraction of BT in PVDF was 5%, and the samples were differentiated based on the duration of the mechanical activation of BT. This innovative PVDF laminate polymer with environmentally friendly fillers aligns with the concept of circular usage, resulting in a reduction in plastic content and potential improvement of the piezoelectric properties of the entire composite. This work presents new, multifunctional "green" packaging materials that potentially could be a good alternative to specific popular materials used for this purpose. The synthesis of the films was carried out using the hot press method. Tensile tests, water vapor permeability examination, and structural analyses using SEM-EDS and FTIR have been conducted. The sample PVDF/BT20/BNC/Fe3O4 exhibited the best barrier properties (impermeability to water vapor), while the highest tensile strength and toughness were exhibited by the PVDF/BT5/BNC/Fe3O4 sample.

Soil humic acid and arsenite binding by isothermal titration calorimetry and Dynamic Light Scattering: Thermodynamics and aggregation.

The arsenite-humic acid binding process was investigated using Isothermal Titration Calorimetry (ITC), Dynamic Light Scattering and Laser Doppler Electrophoresis techniques. The ITC data were successfully (R2 = 0.996-0.936) interpreted by applying the MNIS model, enabling thermodynamic parameters to be determined. The MNIS model was adjusted to the arsenite-HA binding process assuming that hydrogen bonding is the dominant type of interaction in the system. Negative enthalpy change values indicated the arsenite-HAs binding as an exothermic process. Negative ΔG values (-(26.83-27.00) kJ mol-1) pointed out to spontaneous binding reaction, leading to the formation of the arsenite-HA complexes. The binding constant values ((7.57-5.02) 105 M-1) clearly demonstrate pronounced binding affinity. As ΔS values are obviously positive but close to zero, and ΔH>ΔS, the reaction can be considered enthalpy driven. Reaction heats and ΔH values (-(18.96-15.64) kJ mol-1) confirmed hydrogen bonds as the most ascendant interaction type in the arsenite-HA complex. Negative zeta potential values (-45 to -20 mV) had shown that arsenite-HA aggregates remained negatively charged in the whole molar charge ratio range. The HAs' aggregate size change is evident but not particularly pronounced (Zav = 50-180 nm). It can be speculated that aggregation during the titration process is not expressive due to repulsive forces between negatively charged arsenite-HA particles. Thermodynamic and reaction parameters clearly indicated that arsenite-HA complexes are formed at common soil pH values, confirming the possible influence of humic acids on increased As mobility and its reduced bioavailability.

Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum).

This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to assess the impact of factors. The global Derringer desirability function was used to determine the optimal conditions for the best quality attributes of dried pepper. The drying method influenced total phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a more effective additive than citric acid.

Antioxidant activity of propolis extracts from Serbia: a polarographic approach.

Antioxidant activity (AO) of commercial propolis extracts (PEs), available on Serbian market, was determined by direct current (DC) polarography. Polarographic anodic current of 5.0 mmol L(-1) alkaline solution of H2O2 was recorded at potentials of mercury dissolution. Decrease of the current was plotted against the volume of gradually added PEs. The volume of PE causing 20% current decrease was determined from the linear part of the plot. Antioxidant activity was expressed in H2O2 equivalent (HPEq), representing the volume of PE that corresponds to 1.0 mmol L(-1) H2O2 decrease. Resulting HPEq ranged between 1.71±0.11 and 8.00±0.18 µL. Range of 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity was from 0.093±0.004% to 0.346±0.006%. Total phenolic content (TCP) of PE with superior AO activity was 5.31±0.05% g GAE, while the extract with the lowest activity contained 1.45±0.02% g GAE. Antioxidant activity, determined by polarographic method, was correlated with DPPH scavenging activity (R2=0.991) and TCP (R2=0.985). Validity of obtained results was further confirmed using ANOVA and post hoc Tukey HSD test.

Antioxidant activity of wines determined by a polarographic assay based on hydrogen peroxide scavenge.

Antioxidant (AO) activity of various red and white wines of different origin as well as some individual phenolic compounds present in wine has been assessed using a polarographic assay. Direct current polarography has been used to survey hydrogen peroxide scavenge (HPS) upon gradual addition of tested samples. Results expressed as reciprocal value of wine volume required for 50% decrease of anodic limiting current of hydrogen peroxide have been validated through correlation with Folin-Ciocalteau and DPPH assays. All wines exhibit HPS activity analogous with total phenolic content and DPPH scavenge. Reliability and accuracy, low cost, and rapid and direct experimental procedure open a wide area for application of this assay, making it a good alternative to standard, widely accepted AO assays.

Application of a novel antioxidative assay in beer analysis and brewing process monitoring.

A novel antioxidative assay based on direct current polarography has been developed. Quantification of antioxidative (AO) activity has been based on a decrease of hydrogen peroxide anodic current in the presence of antioxidants. An efficient experimental procedure, without any special pretreatment of analyzed samples, has been applied. Antioxidative activity of different kinds of commercial beers (dark, blond, and alcohol-free), some small-scale made special beers with medicinal herbs and mushroom extracts, extracts themselves, as well as individual phenolic components present in beer has been measured. In addition, changes of AO activity during the full-scale industrial process of beer production have been monitored. A strong correlation between results obtained and total phenolics content has been observed. The assay can be recommended for application in brewing industry, either to survey a process with the aim to optimize relevant technological factors or to analyze quality of final product.