Temporal and spatial distribution of novel brominated flame retardants in atmosphere of the Beijing-Tianjin-Hebei region, China.

The occurrence and spatio-temporal distribution of atmospheric novel brominated flame retardants (NBFRs) were studied across five sampling sites in the Beijing-Tianjin-Hebei (BTH) region over a whole year. By collecting samples (gas and particle) with a high-volume active air sampler (HV-AAS), nine NBFRs were analyzed and the sum concentrations ranged from 1.65 to 344 pg/m, with the highest value found in the urban sampling site in Shijiazhuang City.

Nondestructive identification and classification of starch types based on multispectral techniques coupled with chemometrics.

Starch is the main source of energy and nutrition. Therefore, some merchants often illegally add cheaper starches to other types of starches or package cheaper starches as higher priced starches to raise the price. In this study, 159 samples of commercially available wheat starch, potato starch, corn starch and sweet potato starch were selected for the identification and classification based on multispectral techniques, including near-infrared (NIR), mid-infrared (MIR) and Raman spectroscopy combined with chemometrics, including pretreatment methods, characteristic wavelength selection methods and classification algorithms.

Perfluoroalkyl acids (PFAAs) in urban surface water of Shijiazhuang, China: Occurrence, distribution, sources and ecological risks.

It is extremely important to analyze the contaminative behaviors of Perfluoroalkyl acids (PFAAs) due to their serious threats to urban environments which are closely related to humans. Current study aimed to explore the distribution, source apportionment and ecological risk assessment of PFAAs in surface water from Shijiazhuang, China. The concentrations of ∑PFAAs ranged from 19.

Lactic acid bacteria isolated from Kazakh traditional fermented milk products affect the fermentation characteristics and sensory qualities of yogurt.

Lactic acid bacteria (LAB) play a crucial role in the development of the taste, texture, and aroma of traditional fermented milk products. Five LABs from Kazakh traditionally prepared dairy products showed continuous subculture stability, as well as proper acidification and coagulation ability. They were identified as (1-5, 1-7), (1-19), and (1-12, 1-15).