Assessment of novel tobacco heating product THP1.0. Part 3: Comprehensive chemical characterisation of harmful and potentially harmful aerosol emissions.

For a tobacco heating product (THP), which heats rather than burns tobacco, the emissions of toxicants in the aerosol were compared with those in cigarette smoke under a machine-puffing regimen of puff volume 55 ml, puff duration 2 s and puff interval 30 s. The list of toxicants included those proposed by Health Canada, the World Health Organization Study Group on Tobacco Product Regulation (TobReg), the US Food and Drug Administration and possible thermal breakdown products. In comparison to the University of Kentucky 3R4F reference cigarette the toxicant levels in the THP1.

Component-specific, cigarette particle deposition modeling in the human respiratory tract.

Inhalation of cigarette smoke particles (CSP) leads to adverse health effects in smokers. Determination of the localized dose to the lung of the inhaled smoke aids in determining vulnerable sites, and identifying components of the smoke that may be responsible for the adverse effects; thus providing a roadmap for harm reduction of cigarette smoking. A particle deposition model specific to CSP was developed for the oral cavity and the lung by accounting for cigarette particle size growth by hygroscopicity, phase change and coagulation.

Morphology of water electrosprays in the simple-jet mode.

Experiments were conducted in order to study and characterize electrohydrodynamic atomization in the simple-jet mode for inviscid liquids. The operational window of this mode regarding the electric potential and liquid flow rate is presented. From the data it could be concluded that this mode can be divided by the characteristics of its breakup mechanism and that these characteristics are a function of the liquid Weber number and the electric Bond number for a given setup.

Reverse movement and coalescence of water microdroplets in electrohydrodynamic atomization.

When a high voltage is applied to a liquid pumped through a needle, charged microdroplets can be formed, which are carried along the electric field lines. This phenomenon is called electrohydrodynamic atomization (EHDA), or simply electrospray. In this work we show that in the case of water, droplets may reverse their paths flying back toward the liquid meniscus, sometimes making contact with it.

Functionalization of lactose as a biological carrier for bovine serum albumin by electrospraying.

Electrohydrodynamic atomization (EHDA) is an attractive technique to make new types of composite particles for pharmaceutical use. The aim of this work is to prove that EHDA can be successfully used to attach nano/micro-particles of protein to lactose, the commonly used excipient for pulmonary delivery, keeping all the biological properties of the protein after dissolution of the complex. Bovine serum albumin (BSA) was used as a model protein.

Relaxation times in single event electrospraying controlled by nozzle front surface modification.

Single event electrospraying (SEE) is a method for on-demand deposition of femtoliter to picoliter volumes of fluids. To determine the influence of the size of the meniscus on the characteristics of the single event electrospraying process, glass capillaries were used with and without an antiwetting coating comprising a self-assembled 1H,1H,2H,2H-perfluorodecyltrichlorosilane-based monolayer to control the meniscus size. A large difference was found in driving single event electrospraying from a small meniscus compared to what is needed to generate a single event electrospraying from a large meniscus.

Physical polymer surface modification methods and applications in food packaging polymers.

Continued innovations in the polymer industry have made polymer surface modification methods a subject of intense research. The importance and necessity of surface modification of plastics are explained, and the advantages of physical surface treatments over the less-sophisticated chemical methods are outlined. Currently available physical surface modification methods for food packaging polymers are reviewed from the food packaging perspective.