Progesterone is a natural hormone, excreted in higher concentrations than estrogens, and has been detected in the aqueous environment. As with other compounds, it is transformed during wastewater treatment processes and in the environment. However, minor modifications to the structure may result in transformation products which still exhibit biological activity, so understanding what transformation products are formed is of importance. The current study was undertaken to identify putative transformation products resulting from spiking river water with progesterone in a laboratory-based degradation study and hence to follow the metabolic breakdown pathways. On the basis of literature reports and predictions from the EAWAG Biocatalysis/biodegradation database, target putative transformation products were initially monitored under unit resolution mass spectrometry. The identity of these transformation products was confirmed by using accurate-mass quadrupole time-of-flight. The study results highlight that transformation of progesterone can potentially create other classes of steroids, some of which may still be potent, and possess other types of biological activity.
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http://dx.doi.org/10.1016/j.scitotenv.2016.11.176 | DOI Listing |
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January 2025
State Key Laboratory of Chemistry and Utilization of Carbon Based Energy Resources, College of Chemistry, Xinjiang University, Urumqi, Xinjiang, 830017, P. R. China.
Developing simple and efficient extraction methods for phenolic substances from coal tar, which facilitate their direct transformation into high-performance electrode materials, holds considerable practical significance. In this study, amide-zinc chloride deep eutectic solvents are employed for efficient phenol extraction. The optimal phenol extraction process is subsequently investigated, and it is found that the robust hydrogen bonding interactions between solvents and phenols significantly enhance extraction efficiency.
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January 2025
College of Information Science and Engineering, Hohai University, Changzhou 213200, China.
Fast Fourier Transform-based Space-Time Image Velocimetry (FFT-STIV) has gained considerable attention due to its accuracy and efficiency. However, issues such as false detection of MOT and blind areas lead to significant errors in complex environments. This paper analyzes the causes of FFT-STIV gross errors and then proposes a method for validity identification and rectification of FFT-STIV results.
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January 2025
African Centre of Excellence for Internet of Things, University of Rwanda, Kigali P.O. Box 4285, Rwanda.
The Internet of Things (IoT) and Industrial Internet of Things (IIoT) have drastically transformed industries by enhancing efficiency and flexibility but have also introduced substantial cybersecurity risks. The rise of zero-day attacks, which exploit unknown vulnerabilities, poses significant threats to these interconnected systems. Traditional signature-based intrusion detection systems (IDSs) are insufficient for detecting such attacks due to their reliance on pre-defined attack signatures.
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December 2024
College of Intelligent Manufacturing and Industrial Modernization, Xinjiang University, Urumqi 830017, China.
This paper addresses the challenges of low accuracy and long transfer learning time in small-sample bearing fault diagnosis, which are often caused by limited samples, high noise levels, and poor feature extraction. We propose a method that combines an improved capsule network with a Siamese neural network. Multi-view data partitioning is used to enrich data diversity, and Markov transformation converts one-dimensional vibration signals into two-dimensional images, enhancing the visualization of signal features.
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January 2025
Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy.
Microbial fermentation is a primary method by which a variety of foods and beverages are produced. The term refers to the use of microbes such as bacteria, yeasts, and molds to transform carbohydrates into different substances. Fermentation is important for preserving, enhancing flavor, and improving the nutritional quality of various perishable foods.
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