Ternary choline chloride/benzene sulfonic acid/ethylene glycol deep eutectic solvents for oxidative desulfurization at room temperature.

Deep eutectic solvents (DESs) have been extensively studied as promising green solvents to attain a better removal efficiency of sulfide. A new DES system formed from choline chloride (ChCl), benzene sulfonic acid (BSA), and ethylene glycol (EG) as a class of ternary DESs was prepared and used in the oxidative desulfurization (ODS) of different sulfides. Ternary DESs have distinct advantages such as volatility and high activity compared with organic acid-based binary DESs. Under the optimum conditions with VDES/VOil = 1 : 5, O/S (molar ratio of oxygen to sulfur) = 5, and T = 25 °C, the desulfurization efficiencies of dibenzothiophene (DBT), 4,6-dimethyldibenzothiophene (4,6-DMDBT), and benzothiophene (BT) were all achieved to 100% in 2 h. Through experimental and density functional theory (DFT) calculation methods, this new system as a class of ternary DESs shows good stability and excellent desulfurization performance at room temperature. The investigation of this study could supply a new idea of ternary DESs for oxidative desulfurization.

Recommendations for Identifying Valid Wear for Consumer-Level Wrist-Worn Activity Trackers and Acceptability of Extended Device Deployment in Children.

BACKGROUND: Self-reported physical activity is often inaccurate. Wearable devices utilizing multiple sensors are now widespread. The aim of this study was to determine acceptability of Fitbit Charge HR for children and their families, and to determine best practices for processing its objective data. METHODS: Data were collected via Fitbit Charge HR continuously over the course of 3 weeks. Questionnaires were given to each child and their parent/guardian to determine the perceived usability of the device. Patterns of data were evaluated and best practice inclusion criteria recommended. RESULTS: Best practices were established to extract, filter, and process data to evaluate device wear, r and establish minimum wear time to evaluate behavioral patterns. This resulted in usable data available from 137 (89%) of the sample. CONCLUSIONS: Activity trackers are highly acceptable in the target population and can provide objective data over longer periods of wear. Best practice inclusion protocols that reflect physical activity in youth are provided.

Prevalence and Biological Control of Bacteriocin-Producing Psychrotrophic Leuconostocs Associated with Spoilage of Vacuum-Packaged Processed Meats.

Low heat-processed vacuum-packaged commercial meat products are expected to have a relatively long shelf life at refrigerated temperature. However, temperature abuse often occurs and spoilage of these products is not uncommon. One common lype of spoilage is characterized by accumulation of gas and purge in the package wilh products having sour lo off odor. Although laclic acid bacteria as well as several nonlaclic acid bacteria are pre- dominant microflora in the fresh products, we isolated predominantly Leuconostoc camosum and Leuconostoc mesenteroides from the spoiled products. Many of these isolales produced bacteriocins lo which the predominanl gram-posilive bacteria normally found in these products are sensilive. As the leuconoslocs grew al low lemperalure and produce bacleriocins, they inhibiled growlh of associaled sensitive bacleria. Since they are helerofermenlalive, they produced CO2 (resulting in accumulalion of gas in the package) and acids (resulting in reduclion in pH, accumulalion of purge (liquid), and sour and off-odor). The bacleriocinogenic isolales were sensilive lo nisin or a bacteriocin (probably nisin) produced by Lactococcus UW1. An approach in which either nisin or a similar bacteriocin was added to the product formulation could be effective to control growth of the leuconostocs in the products. Alternately, a low level of homofermentative lactic acid bacteria, that can produce nisin or similar bacteriocin at low temperature (such as Lactococcus UW1) could be incorporated in the package to control heterofermentative leuconostocs associated with spoilage of the meat products.