This paper reports the degradation of the sulfadiazine (SDZ) drug with a hybrid advanced oxidation process (AOP) of heterogeneous α-FeO/persulfate coupled with hydrodynamic cavitation. The major objectives of the study are parametric optimization of the process and elucidation of the chemical mechanism of degradation. The optimum conditions for maximum SDZ degradation of 93.07 ± 1.67% were as follows: initial SDZ concentration = 20 ppm, pH = 4, α-FeO = 181.82 mg/L, NaSO = 348.49 mg/L, HO = 0.95 mL/L, inlet pressure = 0.81 MPa (8 atm), orifice plate configuration: hole dia. = 2 mm and number of holes = 4. Density functional theory (DFT) calculations revealed that the atoms of SDZ with a high Fukui index (f ) were potentially active sites for the attack of OH and [Formula: see text] radicals. Fukui index calculation revealed that atom 11 N has a higher value of f (0.1026) for oxidation at the α-amine group of the sulfadiazine molecule. Degradation intermediates detected through LC-MS/MS analysis corroborated the results of DFT simulations. Using these results, a chemical pathway has been proposed for SDZ degradation.
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http://dx.doi.org/10.1007/s11356-022-20846-2 | DOI Listing |
Curr Res Food Sci
January 2025
School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, Liuzhou, 545006, China.
The combination of polyphenols and protein can improve the functional characteristics of protein. How to effectively promote the binding of polyphenols to protein is still a difficult topic. In this study, hydrodynamic cavitation (HC) was used to induce the fabrication of complexes between soy protein isolate (SPI) and different polyphenols (tannic acid (TA), chlorogenic acid (CGA), ferulic acid (FA), caffeic acid (CA), and gallic acid (GA)).
View Article and Find Full Text PDFFood Chem
December 2024
Teagasc Food Research Centre, Ashtown, Dublin, Ireland.
This study explored large-scale protein extraction from oat hulls using two hydrodynamic cavitation (HDC) devices, assessing extraction efficiency and protein nutritional qualities. The extraction methods HDC 50 (NaOH) and HDC 20 (NaOH) were shown to be 10.8 and 3.
View Article and Find Full Text PDFUltrason Sonochem
January 2025
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, PR China; National Coarse Cereals Engineering Research Center, Daqing 163319, PR China; Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, Daqing 163319, PR China. Electronic address:
In this study, we adopted the synergistic modification technology of hydrodynamic cavitation and snail enzyme, to improve the yield and activity of soluble dietary fibers (SDFs) of rice husk. The physicochemical properties, structural changes, and inhibition of α-glucosidase and α-amylase of SDFs were examined in vitro. This synergistic treatment significantly increased the yield of SDFs to 18.
View Article and Find Full Text PDFBMC Oral Health
January 2025
Division of Endodontics, Department of Oral Biological and Medical Sciences, Faculty of Dentistry, University of British Columbia, 2199 Wesbrook Mall, Vancouver, British Columbia, V6T 1Z3, Canada.
Introduction: To evaluate the bacterial biofilm, smear layer and debris removal efficacy of a hydro-dynamic cavitation system with physiological saline using a new ex vivo model.
Methods: Seventy-five dentin discs were prepared from fifty-four extracted teeth. Seventy-five artificial root sockets were prepared.
Environ Sci Pollut Res Int
January 2025
Department of Experimental Phycology and Ecotoxicology, Institute of Botany, Czech Academy of Sciences, Lidická 25/27, 602 00, Brno, Czech Republic.
We investigated the production of highly reactive oxygen species (ROS) in solutions undergoing treatment using CaviPlasma (CP) technology. This technology combines plasma discharge with hydrodynamic cavitation. This study focused on factors such as pH, conductivity, presence of salts and organic matter affecting ROS formation and their stability in solutions.
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