Optimizing Low-Cost Gas Analysis with a 3D Printed Column and MiCS-6814 Sensor for Volatile Compound Detection.

This paper explores an application of 3D printing technology on the food industry. Since its inception in the 1980s, 3D printing has experienced a huge rise in popularity. This study uses cost-effective, flexible, and sustainable components that enable specific features of certain gas chromatography. This study aims to optimize the process of gas detection using a 3D printed separation column and the MiCS-6814 sensor. The principle of the entire device is based on the idea of utilizing a simple capillary chromatographic column manufactured by 3D printing for the separation of samples into components prior to their measurement using inexpensive chemiresistive sensors. An optimization of a system with a 3D printed PLA block containing a capillary, a mixing chamber, and a measuring chamber with a MiCS-6814 sensor was performed. The optimization distributed the sensor output signal in the time domain so that it was possible to distinguish the peak for the two most common alcohols, ethanol and methanol. The paper further describes some optimization types and their possibilities.

Compact 3D-Printed Unit for Separation of Simple Gas Mixtures Combined with Chemiresistive Sensors.

Inexpensive chemiresistive sensors are often insufficiently selective as they are sensitive to multiple components of the gas mixture at the same time. One solution would be to insert a device in front of the sensor that separates the measured gas mixture and possibly isolates the unwanted components. This study focused on the fabrication and characterization of a compact unit, which was fabricated by 3D printing, for the separation and detection of simple gas mixtures. The capillary, the basic part of the compact unit, was 4.689 m long and had a diameter of 0.7 mm. The compact unit also contained a mixing chamber on the inlet side and a measuring chamber with a MiCS-6814 sensor on the outlet side. Mixtures of ethanol and water at different concentrations were chosen for characterization. The measured calibration curve was found to have a reliability of R2 = 0.9941. The study further addressed the elements of environmental friendliness of the materials used and their sustainability.

New Insights into the Comprehensive System of Thermodynamic Sensors and Electronic Nose and Its Practical Applications in Dough Fermentation Monitoring.

This study focuses on an applicability of the device designed for monitoring dough fermentation. The device combines a complex system of thermodynamic sensors (TDSs) with an electronic nose (E-nose). The device's behavior was tested in experiments with dough samples. The configuration of the sensors in the thermodynamic system was explored and their response to various positions of the heat source was investigated. When the distance of the heat source and its intensity from two thermodynamic sensors changes, the output signal of the thermodynamic system changes as well. Thus, as the distance of the heat source decreases or the intensity increases, there is a higher change in the output signal of the system. The linear trend of this change reaches an R2 value of 0.936. Characteristics of the doughs prepared from traditional and non-traditional flours were successfully detected using the electronic nose. To validate findings, the results of the measurements were compared with signals from the rheofermentometer Rheo F4, and the correlation between the output signals was closely monitored. The data after statistical evaluation show that the measurements using thermodynamic sensors and electronic nose directly correlate the most with the measured values of the fermenting dough volume. Pearson's correlation coefficient for TDSs and rheofermentometer reaches up to 0.932. The E-nose signals also correlate well with dough volume development, up to 0.973. The data and their analysis provided by this study declare that the used system configuration and methods are fully usable for this type of food analysis and also could be usable in other types of food based on the controlled fermentation. The system configuration, based on the result, will be also used in future studies.

3D Printed Fused Deposition Modeling (FDM) Capillaries for Chemiresistive Gas Sensors.

This paper discusses the possible use of 3D fused deposition modeling (FDM) to fabricate capillaries for low-cost chemiresistive gas sensors that are often used in various applications. The disadvantage of these sensors is low selectivity, but 3D printed FDM capillaries have the potential to increase their selectivity. Capillaries with 1, 2 and 3 tiers with a length of 1.5 m, 3.1 m and 4.7 m were designed and manufactured. Food and goods available in the general trade network were used as samples (alcohol, seafood, chicken thigh meat, acetone-free nail polish remover and gas from a gas lighter) were also tested. The "Vodka" sample was used as a standard for determining the effect of capillary parameters on the output signal of the MiCS6814 sensor. The results show the shift of individual parts of the signal in time depending on the parameters of the capillary and the carrier air flow. A three-tier capillary was chosen for the comparison of gas samples with each other. The graphs show the differences between individual samples, not only in the height of the output signal but also in its time characteristic. The tested 3D printed FDM capillaries thus made it possible to characterize the output response by also using an inexpensive chemiresistive gas sensor in the time domain.

Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing.

Dough fermentation in gluten-free bakery products is problematic due to the absence of gluten, which provides advantageous rheological properties. A thermodynamic sensor (TDS) system combined with an electronic nose was tested as an alternative to conventional methods monitoring dough development based on mechanical properties. In the first part, the configuration of the sensors in the thermodynamic system and their response to different heat-source positions, which significantly affect the output signal from the measurement system, were investigated. The practical contribution lies in the application of the measurements to the example of gluten-free doughs with and without edible insect enrichment. An optimized configuration of the thermodynamic system (one sensor on the inner wall of the container at the bottom and another in the middle of the container closer to the top of the dough) in combination with an experimental electronic nose was used for the aforementioned measurement. In some cases, up to 87% correlation between the signal from the TDS and the signals from a professional rheofermentometer Rheo F-4 (Chopin) was demonstrated. The differences between the results can be explained by the use of different techniques. Using a combination of sensor systems in one place, one time and one sample can lead to more comprehensive and robust results. Furthermore, it was shown that the fermentation activity increased in corn dough with the addition of insects compared to dough without the addition. In rice flour dough with the addition of edible insects, fermentation activity was similar to that of the flour without the addition.

A Study on the Applicability of Thermodynamic Sensors in Fermentation Processes in Selected Foods.

This study focuses on the use of thermodynamic sensors (TDS) in baking, brewing, and yogurt production at home. Using thermodynamic sensors, a change in the temperature flow between the two sensor elements during fermentation was observed for the final mixture (complete recipe for pizza dough production), showing the possibility of distinguishing some phases of the fermentation process. Even during the fermentation process in the preparation of wort and yogurt with non-traditional additives, the sensors were able to indicate significant parts of the process, including the end of the process. The research article also mentions as a new idea the use of trivial regulation at home in food production to determine the course of the fermentation process. The results presented in this article show the possibility of using TDS for more accurate characterization and adjustment of the production process of selected foods in the basic phase, which will be further applicable in the food industry, with the potential to reduce the cost of food production processes that involve a fermentation process.

Tenebrio molitor (Coleoptera: Tenebrionidae)-Optimization of Rearing Conditions to Obtain Desired Nutritional Values.

The present study dealt with the influence of temperature and feed on the nutritional value of Tenebrio molitor, especially on the content of crude protein, amino acids, fat, and fatty acid profile. Tenebrio molitor larvae were kept in 15, 20, and 25°C and fed with wheat bran, lentil flour, and mixture. The parameters were analyzed by international standard methods. Generally, with an increase of the lentils in the feed, the crude protein content increased. The changes in the temperature and the feed were most pronounced on the essential amino acids Val, Arg, and Leu. The highest average fat content was determined at 20°C in insects fed with wheat bran. The lowest fat content was determined at 15°C in bran-fed insects. The dependency of fat content on the temperature in feeding with lentil flour and a mixture of wheat bran and lentil flour was statistically insignificant (P > 0.05, Kruskal-Wallis, Mann-Whitney post hoc tests). The highest content of polyene fatty acids was achieved at a rearing temperature of 15°C and the bran diet. It was concluded that a higher proportion of protein diet could increase the content of crude protein in the insects. An increase in the temperature generally leads only to a slight increase in the content of nitrogenous substances. The influence of feed on this nutritional parameter is therefore much more significant than the effect of the rearing temperature. In general, it can be stated that the feed and the temperature also significantly affect the fat content.

Sensor Systems for Detecting Dough Properties Fortified with Grape Pomace and Mealworm Powders.

The present article dealt with the fortification of plain wheat flour by the addition of grape pomace flour and mealworm larvae powder, focusing on the mineral content and selected properties of the dough. The work also analyzed the properties of one mixture in a weight combination of 80% wheat flour, 10% grape pomace, and 10% mealworm. X-ray analysis was used to measure the mineral content of calcium, iron, copper, and zinc. The properties of the individual mixture were monitored using an experimental electronic nose and a thermodynamic sensor system during the leavening. The results showed that a combination of 50% grape pomace and 50% mealworm larvae was advantageous from the viewpoint of the favorable representation of minerals. The analyzed mixture contained a high proportion of calcium (3976.7 ± 362.9 mg·kg-1), iron (209.3 ± 25.7 mg·kg-1), and copper (65.0 ± 100.1 mg·kg-1) for grape pomace as well as a high proportion of zinc (277.0 ± 21.9 mg·kg-1) for the mealworm larvae. However, this mixture showed a small change in the heat flux response when analyzed with thermodynamic sensors (lower yeast activity and worse gas formation properties resulted from the sensor characteristic with a lower response). The 100% wheat flour had the highest response, and the second highest response was recorded for a mixture of wheat flour with 10% grape pomace and 10% mealworm larvae. This combination also often had one of the highest responses when measured with an experimental electronic nose, so this combination was considered as one of the most advantageous options for processing from the mixtures mentioned in the article.

Post-fire forest floor succession in a Central European temperate forest depends on organic matter input from recovering vegetation rather than on pyrogenic carbon input from fire.

The predicted global increase in the frequency, severity, and intensity of forest fires includes Central Europe, which is not currently considered as a wildfire hotspot. Because of this, a detailed knowledge of long-term post-fire forest floor succession is essential for understanding the role of wildfires in Central European temperate forests. In this study, we used a space-for-time substitution approach and exploited a unique opportunity to observe successional changes in the physical, chemical, and microbial properties of the forest floor in coniferous forest stands on a chronosequence up to 110 years after fire. In addition, we assessed whether the depletion of organic matter (OM) and input of pyrogenic carbon (pyC) have significant effects on the post-fire forest floor succession. The bulk density (+174 %), pH (+4 %), and dissolved phosphorus content (+500 %) increased, whereas the water holding capacity (-51 %), content of total organic carbon and total nitrogen (-50 %), total phosphorus (-40 %), dissolved organic carbon (-23 %), microbial respiration and biomass (-60 %), and the abundance of fungi (-65 %) and bacteria (-45 %) decreased shortly after the fire event and then gradually decreased or increased, respectively, relative to the pre-disturbance state. The post-fire forest floor succession was largely dependent on changes in the OM content rather than the pyC content, and thus was dependent on vegetation recovery. The time needed to recover to the pre-disturbance state was <110 years for physical and chemical properties and < 45 years for microbial properties. These times closely correspond to previous studies focusing on the recovery of forest floor properties in different climate zones, suggesting that the times needed for forest vegetation and forest floor properties to recover to the pre-disturbance state are similar across climate zones.

Dietary Inclusion of Crickets (Acheta domesticus) and Yellow Mealworm Meal (Tenebrio molitor) in Comparison with Soybean Meal: Effect on the Growth, Total Tract Apparent Digestibility, and Nitrogen Balance of Fattening Rabbits.

Three diets were formulated, i.e., soybean meal (SM diet), adult Acheta domesticus (AD diet), and Tenebrio molitor larvae (TM diet), as the main crude protein (CP) sources. A total of 45 rabbits (Hyplus, weaned at 32 days of age) were divided into three groups (15 per treatment) and fed one of the three diets for 42 days. A higher daily weight gain (p = 0.042), as well as daily feed intake (p = 0.022), was observed in rabbits fed the AD and TM diets than in rabbits fed the SM diet within 21 days after weaning. The coefficients of total tract apparent digestibility (CTTAD) of gross energy were higher (p = 0.001) in rabbits fed the SM diet than in rabbits fed the other diets. The CTTAD of CP (p = 0.040) and starch (p = 0.041) was higher in rabbits fed the SM diet compared to those fed the AD diet. There were non-significantly higher losses of nitrogen in the urine (an average by 0.227 g/day; p = 0.094) in rabbits fed the TM diet than in rabbits fed the other diets. It can be concluded that the growth of rabbits and nitrogen output were not detrimentally affected by the insect meal (AD or TM) used in this study.

The effect of natural disturbances on forest biodiversity: an ecological synthesis.

Disturbances alter biodiversity via their specific characteristics, including severity and extent in the landscape, which act at different temporal and spatial scales. Biodiversity response to disturbance also depends on the community characteristics and habitat requirements of species. Untangling the mechanistic interplay of these factors has guided disturbance ecology for decades, generating mixed scientific evidence of biodiversity responses to disturbance. Understanding the impact of natural disturbances on biodiversity is increasingly important due to human-induced changes in natural disturbance regimes. In many areas, major natural forest disturbances, such as wildfires, windstorms, and insect outbreaks, are becoming more frequent, intense, severe, and widespread due to climate change and land-use change. Conversely, the suppression of natural disturbances threatens disturbance-dependent biota. Using a meta-analytic approach, we analysed a global data set (with most sampling concentrated in temperate and boreal secondary forests) of species assemblages of 26 taxonomic groups, including plants, animals, and fungi collected from forests affected by wildfires, windstorms, and insect outbreaks. The overall effect of natural disturbances on α-diversity did not differ significantly from zero, but some taxonomic groups responded positively to disturbance, while others tended to respond negatively. Disturbance was beneficial for taxonomic groups preferring conditions associated with open canopies (e.g. hymenopterans and hoverflies), whereas ground-dwelling groups and/or groups typically associated with shady conditions (e.g. epigeic lichens and mycorrhizal fungi) were more likely to be negatively impacted by disturbance. Across all taxonomic groups, the highest α-diversity in disturbed forest patches occurred under moderate disturbance severity, i.e. with approximately 55% of trees killed by disturbance. We further extended our meta-analysis by applying a unified diversity concept based on Hill numbers to estimate α-diversity changes in different taxonomic groups across a gradient of disturbance severity measured at the stand scale and incorporating other disturbance features. We found that disturbance severity negatively affected diversity for Hill number q = 0 but not for q = 1 and q = 2, indicating that diversity-disturbance relationships are shaped by species relative abundances. Our synthesis of α-diversity was extended by a synthesis of disturbance-induced change in species assemblages, and revealed that disturbance changes the ß-diversity of multiple taxonomic groups, including some groups that were not affected at the α-diversity level (birds and woody plants). Finally, we used mixed rarefaction/extrapolation to estimate biodiversity change as a function of the proportion of forests that were disturbed, i.e. the disturbance extent measured at the landscape scale. The comparison of intact and naturally disturbed forests revealed that both types of forests provide habitat for unique species assemblages, whereas species diversity in the mixture of disturbed and undisturbed forests peaked at intermediate values of disturbance extent in the simulated landscape. Hence, the relationship between α-diversity and disturbance severity in disturbed forest stands was strikingly similar to the relationship between species richness and disturbance extent in a landscape consisting of both disturbed and undisturbed forest habitats. This result suggests that both moderate disturbance severity and moderate disturbance extent support the highest levels of biodiversity in contemporary forest landscapes.

Effect of Accumulation of Heavy Metals in the Red Fox Intestine on the Prevalence of Its Intestinal Parasites.

The aim of this study was (i) to compare levels of accumulated heavy metals in the fox intestines with and without parasites. Moreover, our research also dealt with (ii) examination of the relationship between heavy metal content in fox intestines and between the presence of fox intestinal parasites. The intestines of 34 hunter-killed foxes were dissected to detect the occurrence of parasites. In 15 intestinal samples, parasitic intestinal helminths were found. Heavy metal content in small intestine tissue and in parasites was determined using atomic absorption spectrometry (AAS). The prevalence of parasites was significantly dependent on Cd content in the host's small intestine (p < 0.01). To conclude, the authors suggest that parasites are sensitive to Cd levels; their prevalence in the intestines of the fox host decreases to zero with increasing Cd content.

Nutritional Potential of Selected Insect Species Reared on the Island of Sumatra.

Inhabitants of the Indonesian island of Sumatra are faced with the problem of insufficient food supplies and the consequent risk of undernourishment and health issues. Edible insects as a traditional and readily available food source could be part of the solution. The nutritional value of insects depends on many factors, e.g., species, developmental stage, sex, diet, and climatic conditions. However, edible insects bred in Sumatra for human consumption have never before been assessed with regard to their nutritional value. Our study involved analyses of crude protein, chitin, fat and selected fatty acid contents of giant mealworm larvae (Zophobas morio), larvae of the common mealworm (Tenebrio molitor) and nymphs of the field cricket (Gryllus assimilis). Crude protein content in the samples ranged from 46% to 56%. Highest (35%) and lowest (31%) amounts of fat were recorded in giant mealworm larvae and larvae of the common mealworm, respectively. Chitin amounts ranged from 6% to 13%. Based on these values, which are comparable to those known from other food insects reared in different regions of the world, the edible species bred in Sumatra could become food sources with a potential to help stave off hunger and undernourishment.