Flammability, Toxicity, and Microbiological Properties of Polyurethane Flexible Foams.

The aim of the research was to investigate the influence of calcium phosphinate (HPCA) and aluminum phosphinate (HPAL) in synergistic systems with organophosphorus compounds, i.e., diphenylcresyl phosphate (CDP) and trichloropropyl phosphate (TCPP), on the thermal stability, flammability, smoke density, and emission of toxic gases during the thermal decomposition of polyurethane (PUR) foams.

Quantitative analysis of the effects of essential oil mouthrinses on clinical plaque microbiome: a parallel-group, randomized trial.

Background: The rich diversity of microorganisms in the oral cavity plays an important role in the maintenance of oral health and development of detrimental oral health conditions. Beyond commonly used qualitative microbiome metrics, such as relative proportions or diversity, both the species-level identification and quantification of bacteria are key to understanding clinical disease associations. This study reports the first-time application of an absolute quantitative microbiome analysis using spiked DNA standards and shotgun metagenome sequencing to assess the efficacy and safety of product intervention on dental plaque microbiome.

Cage Nanofillers' Influence on Fire Hazard and Toxic Gases Emitted during Thermal Decomposition of Polyurethane Foam.

Polyurethane (PUR), as an engineering polymer, is widely used in many sectors of industries. However, the high fire risks associated with PUR, including the smoke density, a high heat release rate, and the toxicity of combustion products limit its applications in many fields. This paper presents the influence of silsesquioxane fillers, alone and in a synergistic system with halogen-free flame-retardant compounds, on reducing the fire hazard of polyurethane foams.

Characteristics of New England India Pale Ale Beer Produced with the Use of Norwegian KVEIK Yeast.

The aim of this research was to determine the potential of four unconventional Norwegian yeasts of the KVEIK type to produce NEIPA beer. The influence of yeast strains on fermentation process, physicochemical properties, antioxidant potential, volatile compounds, and sensory properties was investigated. The KVEIK-fermented beer did not differ in terms of physicochemical parameters from the beer produced with the commercial variants of US-05 yeast.

The Potential of Traditional Norwegian KVEIK Yeast for Brewing Novel Beer on the Example of Foreign Extra Stout.

The development of craft brewing has spurred huge interest in unusual and traditional technologies and ingredients allowing the production of beers that would fulfil consumers' growing demands. In this study, we evaluated the brewing performance of traditional Norwegian KVEIK yeast during the production of Foreign Extra Stout beer. The content of alcohol of the KVEIK-fermented beer was 5.