The present study investigated the photocatalytic activity of an S-doped TiO(2) photocatalyst with regards to dimethyl sulfide degradation under visible-light irradiation, along with its deactivation and reactivation. The dimethyl sulfide conversion was between 85% and 93% for the lowest relative humidity range (10-20%) and close to 100% for the two higher relative humidity ranges (45-55% and 80-90%). The conversion was also close to 100% for the two lowest input concentrations (0.039 and 0.195 ppm), while it was between 91% and 96% at 3.9 ppm and between 85% and 90% at 7.9 ppm. In contrast to the input concentration dependences on conversion, the calculated degradation rates increased as input concentrations increased. The dimethyl sulfide conversion at low concentrations (
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http://dx.doi.org/10.1016/j.jenvman.2010.05.012 DOI Listing Publication Analysis
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Mar Genomics
March 2025
International Research Center for Marine Biosciences, Ministry of Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Collaborative Innovation Center for Cultivating Elite Breeds and Green-Culture of Aquaculture Animals, Shanghai 201306, China.
Bacteria of the genus Sulfitobacter are widely distributed across various marine environments and play a vital role in the sulfur cycle. Sulfitobacter pontiacus WPMT18310 was isolated from water samples collected at a depth of 10,890 m in the Mariana Trench. In this study, we report the complete genome of S.
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January 2025
Institute of Dentistry, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
: Halitosis is primarily caused by the activity of oral microorganisms. In this study, we employed metagenomic sequencing and metabolomic approaches to investigate the differences in salivary microbiota and metabolite profiles between individuals with halitosis and periodontitis and healthy controls. Additionally, we expanded the study to examine how oral malodorous compounds interact with human oral squamous carcinoma (HSC-4) cells.
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February 2025
Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China. Electronic address:
Aroma plays a crucial role in the quality of pure green tea beverage. However, there are limited methods to improve their aroma. In this study, green tea produced using shaking and piling process (SPGT) demonstrated a notable improvement in aromatic intensity, particularly in floral, fruity, and sweet notes.
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January 2025
Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, PR China.
In this study, raw milk was collected from three different grades of pastures and processed by pasteurization, blending and ultra-high temperature sterilization (UHT) in a factory production line with a feed size of 10 tons. Additionally, all samples (from raw milk to UHT milk samples) were analyzed by -nose and GC-MS. Key flavor compounds such as 2-heptanone, hexanal, nonanal, 3-methyl-butanal, and dimethyl sulfide were found.
View Article and Find Full Text PDFCommun Med (Lond)
December 2024
Rostock Medical Breath Research Analytics and Technologies (ROMBAT), Department of Anesthesiology, Intensive Care Medicine and Pain Therapy, Rostock University Medical Center, Rostock, Germany.
Background: Menopause driven decline in estrogen exposes women to risk of osteoporosis. Detection of early onset and silent progression are keys to prevent fractures and associated burdens.
Methods: In a discovery cohort of 120 postmenopausal women, we combined repeated quantitative pulse-echo ultrasonography of bone, assessment of grip strength and serum bone markers with mass-spectrometric analysis of exhaled metabolites to find breath volatile markers and quantitative cutoff levels for osteoporosis.
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