Competitive adsorption of Cu, Pb, Cd, and Zn onto water treatment residuals: implications for mobility in stormwater bioretention systems.

The lack of knowledge regarding competitive adsorption of heavy metal ions onto water treatment residuals has been hindering their reuse as a medium in stormwater bioretention systems. Competitive adsorption of copper(II), lead(II), cadmium(II), and zinc(II) onto polyaluminium chloride and anionic polyacrylamide water treatment residuals (PAC-APAM WTRs) was evaluated with different pH, temperature, initial concentration, and time. The competitive adsorption removal increased with the increase of pH and temperature.

Adsorption of pyridine from aqueous solutions onto polyaluminium chloride and anionic polyacrylamide water treatment residuals.

The adsorption performance of pyridine onto polyaluminium chloride (PAC) and anionic polyacrylamide (APAM) water treatment residuals (WTRs) was investigated by batch experiments. This study confirmed the assumption that PAC-APAM WTRs had the ability to remove pyridine. The non-linear Dubinin-Radushkevich model and non-linear Freundlich model better described the isotherms, indicating that the adsorption was a chemically controlled multilayer process.

Predicting aged pork quality using a portable Raman device.

The utility of Raman spectroscopic signatures of fresh pork loin (1 d & 15 d postmortem) in predicting fresh pork tenderness and slice shear force (SSF) was determined. Partial least square models showed that sensory tenderness and SSF are weakly correlated (R = 0.2).

Proteomic features linked to tenderness of aged pork loins.

There is considerable evidence that the protein component of fresh pork makes a major contribution to tenderness. In particular, the proteomic profile can be linked to postmortem events including pH decline, tissue oxidation, and protein degradation. The objectives for this study were to determine differences in sarcoplasmic proteomes that contribute to tenderness variation in aged pork longissimus dorsi muscles (LM).

Postmortem protein degradation is a key contributor to fresh pork loin tenderness.

The objective of this study was to determine factors that influence tenderness independent of variation in pH, color, or marbling. To achieve the objective, 2 sample groups were chosen from a population of 159 pork loins aged 11 to 16 d. Predetermined ranges (ultimate pH, 5.