The traceable and accurate measurement of biogas impurities is essential in order to robustly assess compliance with the specifications for biomethane being developed by CEN/TC408. An essential part of any procedure aiming to determinate the content of impurities is the sampling and the transfer of the sample to the laboratory. Key issues are the suitability of the sample container and minimising the losses of impurities during the sampling and analysis process. In this paper, we review the state-of-the-art in biogas sampling with the focus on trace impurities. Most of the vessel suitability studies reviewed focused on raw biogas. Many parameters need to be studied when assessing the suitability of vessels for sampling and storage, among them, permeation through the walls, leaks through the valves or physical leaks, sorption losses and adsorption effects to the vessel walls, chemical reactions and the expected initial concentration level. The majority of these studies looked at siloxanes, for which sampling bags, canisters, impingers and sorbents have been reported to be fit-for-purpose in most cases, albeit with some limitations. We conclude that the optimum method requires a combination of different vessels to cover the wide range of impurities commonly found in biogas, which have a wide range of boiling points, polarities, water solubilities, and reactivities. The effects from all the parts of the sampling line must be considered and precautions must be undertaken to minimize these effects. More practical suitability tests, preferably using traceable reference gas mixtures, are needed to understand the influence of the containers and the sampling line on sample properties and to reduce the uncertainty of the measurement.
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http://dx.doi.org/10.1016/j.aca.2015.10.039 | DOI Listing |
Food Chem
December 2024
National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China. Electronic address:
Systematic research is still lacking on the content of hydrophilic compounds in Fu Brick Tea (FBT) from major Chinese production regions and their variation patterns during the processing of FBT. This study utilized optimized non-targeted (UHPLC-Q-Exactive Orbitrap-MS) and targeted (UHPLC-QqQ-MS) metabolomics to analyze 73 FBT samples from six regions of China and 30 samples from different stages of FBT processing. 573 and 74 hydrophilic compounds were respectively relatively and absolutely quantified for the first time.
View Article and Find Full Text PDFMidwifery
December 2024
Child Health Division, Menzies School of Health Research, Charles Darwin University, Darwin, Northern Territory, Australia; Charles Darwin University, Darwin, Northern Territory.
Problem/background: Australian First Nations people experience disproportionate burdens of poor outcomes compared to non-First Nations people. Further, women living in remote communities face more barriers to care-seeking in pregnancy. Despite work being done in some remote communities, there is limited data exploring women's experiences of pregnancy care, thus a limited understanding of specific barriers and enablers to care-seeking for these women.
View Article and Find Full Text PDFFood Chem
December 2024
School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. Electronic address:
Salt enhances flavor and salinity in Chinese curing; however, excessive use can pose health risks, while reducing NaCl may harm taste. This study utilized targeted and untargeted metabolomics to investigate the intrinsic molecular mechanisms that drive flavor formation in cured sea bass subjected to salt. Glycine, succinic acid, lactic acid and uridine significantly contributed to the taste profile of the cured sea bass.
View Article and Find Full Text PDFVirology
December 2024
Institute for Vaccine Research and Development, Hokkaido University, Sapporo, 001-0021, Japan; Department of Disease Control, School of Veterinary Medicine, The University of Zambia, Lusaka, 10101, Zambia; One Health Research Center, Hokkaido University, Sapporo, 060-0818, Japan; International Collaboration Unit, International Institute for Zoonosis Control, Hokkaido University, Sapporo, 001-0020, Japan; Africa Center of Excellence for Infectious Diseases of Humans and Animals, The University of Zambia, Lusaka, 10101, Zambia. Electronic address:
Rotavirus C (RVC) causes acute gastroenteritis in neonatal piglets. Despite the clinical importance of RVC infection, the distribution and prevalence in pig populations in most African countries remains unknown. In this study, we identified RVC in Zambian pigs by metagenomic analysis.
View Article and Find Full Text PDFInt J Food Microbiol
January 2025
College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China. Electronic address:
Listeria monocytogenes and Staphylococcus aureus are prevalent foodborne pathogens responsible for poisoning humans with food. The present study was devoted to the establishment of a method based on dual polymerase spiral reaction (dual-PSR) and melting curve analysis for concurrent identification L. monocytogenes and S.
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