Dimethyl disulfide (DMDS) has a specific unpleasant odour and is profoundly toxic with an odour threshold of around 7-12 ppb. In this study, the removal of DMDS was investigated by adsorption on activated carbon cloth (ACC) in the gas phase. Kinetics and isotherm studies were performed. Adsorption kinetics followed by GC-MS and the data were processed using different models. When correlation coefficients (R) of linear regression analysis are analyzed, it is seen that the concordance of experimental data to the pseudo-second-order equation is quite good. Isotherm data have been examined using Freundlich, Temkin and Langmuir models. The regression coefficient (R) of data to fit the Langmuir model is 0.9993, which means that the fit is very good. The monolayer adsorption capacity (q) of DMDS has been calculated as 118 mL.g according to the Langmuir model.
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http://dx.doi.org/10.55730/1300-0527.3374 | DOI Listing |
Pest Manag Sci
January 2025
State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China.
Background: Bactrocera cucurbitae (Coquillett) is a distructive quarantine insect pest that causes significant economic losses on cucurbit crops. To explore a green control approach, we investigated the behavioral responses of B. cucurbitae larvae and adults to bacterial suspensions, sediments, and supernatants derived from eight gut microbial strains across four distinct genera.
View Article and Find Full Text PDFJ Hazard Mater
December 2024
Faculty of Environmental Science and Engineering, Kunming University of Science and Technology, Kunming 650050, PR China; Faculty of Chemical Engineering, Kunming University of Science and Technology, Kunming 650500, PR China; Key Laboratory of Yunnan Province for Synthesizing Sulfur-containing Fine Chemicals, The Innovation Team for Volatile Organic Compounds Pollutants Control and Resource Utilization of Yunnan Province, The Higher Educational Key Laboratory for Odorous Volatile Organic Compounds Pollutants Control of Yunnan Province, Kunming 650500, PR China. Electronic address:
The catalytic degradation of malodorous sulfur-containing volatile organic compounds (S-VOCs), especially methanethiol (CHSH), faces an enormous challenge in striking a balance between activity and stability. Herein, we develop the time-tandem and spatial-extended strategy for synthesizing t-MoO/meso-SiO nano-reactor-type catalysts and reveal the migration and transformation behaviors of both carbon and sulfur species at the mesoscopic scale to break the catalytic CHSH activity and stability trade-off. The dynamic evolution of active centers from initial oxygen sites and acid sites to sulfur vacancies in MoS during the reaction process as well as the formation of a new dimethyl disulfide (CHSSCH) reaction pathway are identified as the main reason for the catalysts' superior activity and sulfur resistance.
View Article and Find Full Text PDFSci Total Environ
January 2025
UNSW Water Research Centre, School of Civil and Environmental Engineering, UNSW, Sydney, NSW 2052, Australia.
Anaerobic co-digestion is emerging as an option for wastewater biosolids management. Variations in treatment parameters can impact odour emissions and, in turn, odour nuisance reduces community acceptance and alternatives for beneficial reuse of biosolids via land application. This study assessed odour emissions from digested sludge and biosolids resulting from the anaerobic co-digestion of wastewater sludge with beverage rejects (beer and cola) and food wastes.
View Article and Find Full Text PDFFood Chem
March 2025
Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China. Electronic address:
In order to elucidate the dynamic changes of quality characteristics in Xanthoceras sorbifolium leaf tea (XLT), this work investigated the chemical components, volatile profile, and antioxidant properties at key stages of fixation, shaping, and drying. The process of fixation and drying emerged as critical stages that affected the chemical components and taste of XLT. Total polyphenols, reducing sugars and chlorophyll were the differential compounds, which decreased by 29.
View Article and Find Full Text PDFFood Res Int
January 2025
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, No. 2, Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Xinxiang 453000, PR China. Electronic address:
Yancaigao, a distinctive fermented condiment indigenous to Southwest China, imparts unique sour flavor profile to various culinary applications. This study investigated the organic acid profile, volatile flavor constitutes, and microbial community of two fermented and six blended Yancaigao samples. Organic acid analysis revealed that lactic acid (86.
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