A rapid field-ready electrical biosensor consisting of bismuthine-derived Au island decorated BiOCl nanosheets for detection in freshwater.

Cyanobacteria play an essential role in nutrient cycling in aquatic ecosystems. However, certain species adversely affect the environment and human health by causing harmful cyanobacterial algal blooms (cyanoHABs) and producing cyanotoxins. To address this issue, continuous cyanoHAB monitoring has been considered; however, a gold standard has not yet been established.

The integrated approach of carbon capture, utilization, and storage via CO mineralization for the removal of fly ash, bottom ash, and exhaust gas-A case study of circulating fluidized bed combustion.

Despite efforts to reduce dependence on coal-fired power generation due to climate concerns, continued usage for energy stability is anticipated. This study was conducted to address environmental issues associated with coal-fired power generation and promote its persistent utilization. we aimed to establish both eco-friendly and economically sustainable practices by mitigating waste such as fly ash (FA) and bottom ash (BA) emissions while recycling them in circulating fluidized bed combustion (CFBC).

Fluorine-functionalized reduced graphene oxide-TiO nanocomposites: A new application approach for efficient photocatalytic disinfection and algicidal effect.

Using surface functionalization and related applications to 2D materials as innovative solutions to environmental pollution has gained considerable attention among researchers. Fluorinated graphene has derivative-based synergistic components with high thermal and chemical stability because of its structure and bonding. Fluorine-functionalized reduced graphene oxide (rFGO-TiO) demonstrated enhanced hydrophilicity and wettability, highly efficient photocatalytic disinfection, and an algicidal effect.

Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product.

To determine the dominant microorganisms involved in kimchi fermentation and to examine their effect on kimchi fermentation, we randomly isolated and characterized 120 lactic acid bacteria from kimchi during a 5-day fermentation at 15 degrees C. Leuconostoc citreum was dominant during the early and mid-phases of kimchi fermentation whereas Lactobacillus sake/Lactobacillus curvatus or Lactobacillus brevis were found during later stages. Eighty-two out of 120 isolates (68%) were identified as Leuconostoc citreum by means of a polyphasic method, including 16S rDNA sequencing and DNA/DNA hybridization.