The removal of greenhouse gas (GHG) emission from bitumen used in the construction of flexible pavement by iron-polyphenol complex nanoparticles (Fe-PNP) has been examined in the study. Laboratory studies indicated the removal of carbon dioxide (CO) with Fe-PNP is a function of the amount of additive (Fe-PNP). From the experimental data, it was found that the reduction of CO increases with increasing amount of additive up to a dosage of 4% (by weight of bitumen) without severely changing the basic engineering properties of the bitumen. The reduction of GHG is due to the conversion of the CO to a mixture of hydrocarbon in the presence of Fe-PNP. The characterization of the additive by SEM, FTIR, UV, and XRD indicated the formation of the Fe-PNP. The analysis of the basic engineering properties of bitumen such as penetration value, softening point of the bitumen, flash point, fire point, and ductility in the presence of additive as well as without the additive were studied and reflected a noticeable effect in the reduction of the CO. The reduction of GHG by Fe-PNP minimizes the environmental impact and saving energy by increasing the yield of hydrocarbons.
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http://dx.doi.org/10.1007/s11356-019-05867-8 | DOI Listing |
Lebensm Wiss Technol
October 2023
Department of Chemical Engineering and Applied Chemistry, University of Toronto, 200 College Street, Toronto, ON M5S 3E5, Canada.
The potential of L. beverage as a dietary iron source for sub-Saharan Africans was investigated. The target was to provide 6 mg of iron through 250 mL of the beverage daily.
View Article and Find Full Text PDFFood Chem
June 2023
Bursa Uludağ University, Faculty of Economics and Administrative Sciences, Department of Econometrics. Bursa, Turkey. Electronic address:
Herein, a food-to-food fortification with blueberries and black tea was performed for people suffering from iron deficiency, creating a new functional product with high consumer acceptance. Black tea was mixed with varying concentrations of sun-dried or freeze-dried blueberries and infused at different temperatures. Spectrophotometric analysis revealed that the addition of blueberries to black tea inhibited the formation of the iron-polyphenol complex by up to 97 % (p <.
View Article and Find Full Text PDFJ Colloid Interface Sci
July 2021
Institute of Analytical Chemistry and Instrument for Life Science, The Key Laboratory of Biomedical Information Engineering of Ministry of Education, School of Life Science and Technology, Xi'an Jiaotong University, Xi'an, Shaanxi 710049, China. Electronic address:
Iron-polyphenol nanoparticles are usually prepared with nontoxic plant polyphenols as a main building block, which are an emerging photothermal agent for photothermal therapy. However, till now, few works have been made on the controllable synthesis of iron-polyphenol nanoparticles with tunable composition, as well as investigation of the relationship between material composition and photothermal property. In the present study, iron-polyphenol colloidal nanoparticles with tunable diameter (21-303 nm) and ion content (9.
View Article and Find Full Text PDFEnviron Sci Pollut Res Int
September 2019
Department of Civil Engineering, National Institute of Technology, Silchar, 788010, India.
The removal of greenhouse gas (GHG) emission from bitumen used in the construction of flexible pavement by iron-polyphenol complex nanoparticles (Fe-PNP) has been examined in the study. Laboratory studies indicated the removal of carbon dioxide (CO) with Fe-PNP is a function of the amount of additive (Fe-PNP). From the experimental data, it was found that the reduction of CO increases with increasing amount of additive up to a dosage of 4% (by weight of bitumen) without severely changing the basic engineering properties of the bitumen.
View Article and Find Full Text PDFSci Rep
February 2019
Laboratory of Food Chemistry, Wageningen University and Research, PO Box 17, 6700 AA, Wageningen, The Netherlands.
Insects are a promising alternative protein source. One of the bottlenecks in applying insects in food is the fast darkening initiated during grinding. Besides enzymatic browning, non-enzymatic factors can cause off-colour formation, which differs between species.
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