Petroleum-induced water repellency in soils is a problem that has been thought to develop randomly following contamination and then remediation of a site with petroleum. The emergence of the phenomenon can occur within months or years of original contamination and with seemingly no warning. Low-field NMR has been used to study these soils and, specifically, the processes of water uptake that occur in them. Critical aspects in the development of this phenomenon have been identified as well--specifically, a dependence on climatic events in the area and contamination levels that contribute are suggested.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1021/es026295t | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
A multimodal axial array resonator and its application in radiofrequency (RF) volume coil designs for low-field open magnetic resonance imaging (MRI).
Quant Imaging Med Surg
December 2024
Department of Biomedical Engineering, State University of New York at Buffalo, Buffalo, NY, USA.
Background: Low-field open magnetic resonance imaging (MRI) systems, typically operating at magnetic field strengths below 1 Tesla, has greatly expanded the accessibility of MRI technology to meet a wide range of patient needs. However, the inherent challenges of low-field MRI, such as limited signal-to-noise ratios and limited availability of dedicated radiofrequency (RF) coils, have prompted the need for innovative coil designs that can improve imaging quality and diagnostic capabilities. In this work, we introduce a multimodal axial array resonator and its implementation in a volume coil, or referred to as a coupled stack-up volume coil, to address these challenges in low-field open MRI.
View Article and Find Full Text PDFInsight into Oil-in-Water Emulsions Stabilized by Cross-Linked and Pregelatinized Starches: The Effect of Molecular Structure, Surface Activity and Proton Molecular Dynamics.
Molecules
November 2024
Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 48, 60-627 Poznań, Poland.
Effective formation and stabilisation of emulsions while meeting high consumer requirements, including the so-called green label, is still a technological challenge. This is related to the multitude of emulsion destabilization mechanisms and the vastness of methods used to study them, which implies the need to develop an understanding of the phenomena occurring in emulsions. Commercial starch preparations obtained by physical and chemical modification were used to prepare model emulsions that were studied in terms of their stability.
View Article and Find Full Text PDFEffects of oligosaccharides, sodium carboxymethyl cellulose and d-allulose as a compound improver on the quality of sugar-reduced bread.
J Sci Food Agric
December 2024
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
Background: Growing public concern over the health risks of high-sugar diets has led to a consensus on the necessity of sugar reduction. This research evaluated the effects of oligosaccharides (OS), sodium carboxymethyl cellulose (CMCNa) and d-allulose as a compound improver on the quality of sugar-reduced bread, aiming to assess the feasibility of substantial sucrose reduction at the same time as maintaining desirable bread characteristics.
Results: Compared to bread with a 90% sugar reduction, the improved formulation increased specific volume by 50.
Monitoring of the Biotechnological Production of Dihydroxyacetone Using a Low-Field H NMR Spectrometer.
Biotechnol Bioeng
December 2024
Department of Chemistry and ILOC, Niederrhein University of Applied Sciences, Krefeld, North Rhine-Westphalia, Germany.
The concept of sustainable production necessitates the utilization of waste and by-products as raw materials, the implementation of biotechnological processes, and the introduction of automated real-time monitoring for efficient use of resources. One example is the biocatalyzed conversion of the reusable by-product glycerin by acetic acid bacteria to dihydroxyacetone (DHA), which is of great importance to the cosmetic industry. The application of compact spectrometers enables the rapid measurement of samples while simultaneously reducing the consumption of resources and energy.
View Article and Find Full Text PDFTowards hybrid protein foods: Heat- and acid-induced hybrid gels formed from micellar casein and pea protein.
Food Res Int
December 2024
Section of Ingredient and Dairy Technology, Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Copenhagen, Denmark. Electronic address:
Article Synopsis
- - The research investigates the creation of heat- and acid-induced gels using micellar casein and pea protein to meet the growing demand for sustainable dairy alternatives.
- - Various mixtures of these proteins were analyzed for their gel characteristics, showing that increased pea protein content yields softer gels with distinctive textural properties compared to pure micellar casein gels.
- - The study found that the hybrid gel made with 25% pea protein closely resembles traditional dairy paneer, indicating potential for customization in dairy alternative products based on protein ratios.
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!