Multifactored accelerated marine corrosion of immersed steels influenced by washed ashore Sargassum rafts.

Since 2011, massive strandings of Sargassum (brown alga) have significantly affected Caribbean islands causing major health, environmental and economic problems. Amongst them, the degradation of algae releases corrosive gases, hydrogen sulphide (HS) and ammonia (NH) which causes an accelerated corrosion of the metallic structures of these coastal areas. The aim of this study was to quantify the impact of Sargassum strandings on the corrosion of three types of steels (DC01 carbon steel, 304L and 316L stainless steels) immersed for up to 120 days at various sites in Martinique which were gradually impacted by Sargassum.

West African Medicinal Plant Substances and Molecules Activities Against Viral Hepatitis B and Hepatocellular Carcinoma.

Background: Chronic hepatitis B virus (HBV) infection remains a major global public health problem with devastating consequences, such as hepatocellular carcinoma. Currently, approved treatments are limited to interferon and nucleoside/nucleotide analogues for chronic hepatitis B and chemotherapy, radiotherapy, and surgery for cancer. Both treatments have their limitations, making complete cure an elusive goal.

An antiplasmid system drives antibiotic resistance gene integration in carbapenemase-producing Escherichia coli lineages.

Plasmids carrying antibiotic resistance genes (ARG) are the main mechanism of resistance dissemination in Enterobacterales. However, the fitness-resistance trade-off may result in their elimination. Chromosomal integration of ARGs preserves resistance advantage while relieving the selective pressure for keeping costly plasmids.

Review of osmotic dehydration: Promising technologies for enhancing products' attributes, opportunities, and challenges for the food industries.

Osmotic dehydration (OD) is an efficient preservation technology in that water is removed by immersing the food in a solution with a higher concentration of solutes. The application of OD in food processing offers more benefits than conventional drying technologies. Notably, OD can effectively remove a significant amount of water without a phase change, which reduces the energy demand associated with latent heat and high temperatures.