This paper investigates the long-term behavior of porous media contaminated by nonvolatile organic compounds (NVOC) in terms of specific interfacial surface area. Specifically, a natural sand, Moffett sand (MS), was contaminated with naphthalene and the surface area was measured repeatedly over time using nitrogen adsorption-desorption techniques. A field-contaminated sand affected by lamp-black material (LB) from former manufactured gas plant operations was also studied. Lampblack is a carbonaceous skeleton containing polycyclic aromatic hydrocarbons (PAHs) and other hydrocarbons. It is hypothesized that soils contaminated by these types of chemicals will exhibit significantly less surface area than their clean counterparts. The surface areas for the contaminated MS samples increased toward their clean-MS values during the 700-h aging period, but achieved the clean values only after pentane extraction or heating at 60 degrees C. Heating at 50 degrees C failed to achieve a similar recovery of the clean-MS surface area value. Nonspecific mass loss tracked the increase in surface area as indirect evidence that naphthalene loss was the cause of the surface area increase. For the LB samples, aging at 100 degrees C produced a slight decrease in surface area and mass while aging at 250 degrees C caused the surface area to increase roughly threefold while the mass decreased by approximately 1%. These results suggest that, under moderate heating and over the time scale of this investigation, there is a redistribution of the complex contaminant mixture on the solid matrix. Greater temperatures remove mass more efficiently and therefore exhibited the surface area increase expected in this experiment.
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http://dx.doi.org/10.2134/jeq2002.1309 | DOI Listing |
J Infect Dev Ctries
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Department of Paediatrics, University of Calabar, Calabar, Cross River State, Nigeria.
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Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD). Coordinación Regional Culiacán, Culiacán, Sinaloa, México. Carretera a Eldorado km 5.5, Campo El Diez, 80110 Culiacán, Sinaloa, México.
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J Food Sci
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Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran.
Edible coating (EC) can reduce excessive oil absorption in deep-fat fried food products. Ultrasound is an efficient pretreatment to preserve the quality characteristics of fried samples. The impact of guar gum based EC and sonication on the quality parameters of fried zucchini slices was investigated.
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Department of Agricultural and Biological Engineering, University of Florida, Gainesville, Florida, USA.
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Keratoplasty Alliance International, Baltimore, Maryland, USA.
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