RESUMO
Phosphorus (P) is a vital nutrient for the growth of marine organisms. Tidal cycle had major influence on various biogeochemical parameters of the bay and changed nutrients input with the ebb and flow of the tide. Seawater was collected by synchronous continuous observation during summer in 2021, to investigate tide drives total phosphorus (TP) variation on the concentration, speciation and exchange flux between Shuidong Bay (SDB) and South China Sea (SCS). Results indicated that there was significant tidal variation in exchange flux of TP between SDB and SCS. DIP and DOP were the main speciation of TDP in different tidal periods, accounting for 53.9 % and 46.1 %TP flowed from SCS to SDB, and monthly exchange flux was about 21.26 t. This study provides new insights in P tidal cycling across the semi-enclosed bay-coastal water continuum, which was implications for understanding P biogeochemical process and primary production dynamics in coastal water.
Assuntos
Baías , Monitoramento Ambiental , Fósforo , Estações do Ano , Água do Mar , Fósforo/análise , China , Água do Mar/química , Poluentes Químicos da Água/análise , Ondas de Maré , Movimentos da ÁguaRESUMO
Avalanche cascades of magnetic flux have been detected at thermomagnetic instability of the critical state in the plates of Nb-Ti alloy. It was found that, the magnetic flux Φ enters conventional superconductor in screening regime and leaves in trapping regime in the form of a multistage "stairways", with the structure dependent on the magnetic field strength and magnetic history, with approximately equal successive portions ΔΦ in temporal Φ(t) dependence, and with the width depending almost linearly on the plate thickness. The steady generation of cascades was observed for the full remagnetization cycle in the field of 2-4 T. The structure of inductive signal becomes complex already in the field of 0-2 T and it was shown, on the base of Fourier analysis, that, the avalanche flux dynamic produces, in this field range, multiple harmonics of the electric field. The physical reason of complex spectrum of the low-field avalanche dynamics can be associated with rough structure of moving flux front and with inhomogeneous relief of induction. It was established that the initiation of cascades occurs mainly in the central part of the lateral surface. The mechanism of cascades generation seems to be connected to the "resonator's properties" of the plates.
RESUMO
Effluent originating from cheese production puts pressure onto environment due to its high organic load. Therefore, the main objective of this work was to compare the influence of different process variables (transmembrane pressure (TMP), Reynolds number and feed pH) on whey protein recovery from synthetic and industrial cheese whey using polyethersulfone (PES 30 kDa) membrane in dead-end and cross-flow modes. Analysis on the fouling mechanistic model indicates that cake layer formation is dominant as compared to other pore blocking phenomena evaluated. Among the input variables, pH of whey protein solution has the biggest influence towards membrane flux and protein rejection performances. At pH 4, electrostatic attraction experienced by whey protein molecules prompted a decline in flux. Cross-flow filtration system exhibited a whey rejection value of 0.97 with an average flux of 69.40 L/m2h and at an experimental condition of 250 kPa and 8 for TMP and pH, respectively. The dynamic behavior of whey effluent flux was modeled using machine learning (ML) tool convolutional neural networks (CNN) and recursive one-step prediction scheme was utilized. Linear and non-linear correlation indicated that CNN model (R2 - 0.99) correlated well with the dynamic flux experimental data. PES 30 kDa membrane displayed a total protein rejection coefficient of 0.96 with 55% of water recovery for the industrial cheese whey effluent. Overall, these filtration studies revealed that this dynamic whey flux data studies using the CNN modeling also has a wider scope as it can be applied in sensor tuning to monitor flux online by means of enhancing whey recovery efficiency.