For oil spilled at sea, the main weathering processes are evaporation, emulsification, photo-oxidation, dispersion and biodegradation. Of these, only biodegradation may completely remove hydrocarbons from the environment in the long term, as the other processes only serve to transform and dilute the oil components. As petroleum development is moving north, the probability of Arctic oil spills increases. Hence, it is imperative to develop methods for comprehensive risk assessment of oil spills in cold and ice-covered waters. Accurate biodegradation rates are an essential part of this, as they are required to predict the long-term effects of marine oil spills. In this paper, we present experimentally determined biodegradation rates for the component groups which are used to represent oil in the OSCAR oil spill model. The experiments have been carried out at seawater temperatures of -2C, 0C, 5C, and 13C. We show that for the lighter and more soluble oil components, the changes in degradation rates between 0C and 13C are well captured by a constant Q scaling law. At lower temperatures, and for heavier and less soluble components, the rates are not well described by a constant Q, probably indicating that oil properties become important for the biodegradation rate.
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http://dx.doi.org/10.1016/j.chemosphere.2020.126836 | DOI Listing |
Sci Rep
January 2025
Department of Floriculture, Ornamental Horticulture and Garden Design, Faculty of Agriculture (El-Shatby), Alexandria University, Alexandria, 21545, Egypt.
Natural extracts as biostimulants have the potential to enhance the productivity and growth of many medicinal and aromatic plants. This study aimed to enhance the growth, and essential oil (EO) content, as well as composition of Lavandula latifolia Medik. by using Malva parviflora L.
View Article and Find Full Text PDFAnal Chem
January 2025
Department of Earth and Environmental Sciences, University of Texas at Arlington, Arlington, Texas 76019, United States.
Fluorescence fluctuation spectroscopy experiments were conducted to better understand the complex mass transport dynamics of organic molecules in liquid-filled nanoporous media. Anodic aluminum oxide (AAO) membranes incorporating 10 and 20 nm diameter cylindrical pores were employed as model materials. Nile red (NR) dye was used as a fluorescent tracer.
View Article and Find Full Text PDFBMC Chem
January 2025
Department of Biochemistry, Faculty of Pharmacy, Adıyaman University, Adıyaman, 02000, Türkiye.
This study investigates the phenolic compounds (PC), volatile compounds (VC), and fatty acids (FA) of extra virgin olive oil (EVOO) derived from the Turkish olive variety "Sarı Ulak", along with ADMET, DFT, molecular docking, and gene network analyses of significant molecules identified within the EVOO. Chromatographic methods (GC-FID, HPLC) were employed to characterize FA, PC, and VC profiles, while quality parameters, antioxidant activities (TAC, ABTS, DPPH) were assessed via spectrophotometry. The analysis revealed a complex composition of 40 volatile compounds, with estragole, 7-hydroxyheptene-1, and 3-methoxycinnamaldehyde as the primary components.
View Article and Find Full Text PDFSci Total Environ
January 2025
Division of Civil Environmental Engineering, Pusan National University, 2, Busandaehak-ro 63beon-gil, Geumjeong-gu, Busan 46241, Republic of Korea; Institute for Environmental and Energy, Pusan National University, 2, Busandaehak-ro 63beon-gil, Geumjeong-gu, Busan, 46241, Republic of Korea. Electronic address:
An analytical method for nine tranquilizer compounds, including eight major natural oil components and 2-phenoxyethanol, was developed using gas chromatography tandem mass spectrometry and validated under CODEX and National Institute of Food and Drug Safety Evaluation guidelines. Subsequently, 315 live seafood samples under Korean preference for sashimi (eight species) were monitored with sales distribution channels and place of origin. A total of 76 detection cases in 65 seafood samples contained the target tranquilizer compounds at concentrations ranging from 2.
View Article and Find Full Text PDFSoft Matter
January 2025
Department of Chemical Engineering, Massachusetts Institute of Technology, Cambridge, MA 02139, USA.
The impact of animal-based food production on climate change drives the development of plant-based alternatives. We demonstrate the use of colloidal thermogelation on a real nanoemulsion system to create structured gels that could be of interest for thermo-mechanical processing of next-generation plant-based food applications. We use a commercial pea protein isolate (PPI) without further purification to stabilize a 20 vol% peanut oil-in-water nanoemulsion at pH = 7 by high-pressure homogenization (HPH) and demonstrate the temperature induced gelation behavior of the nanoemulsion as a function of the HPH processing parameters.
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