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Carbon footprint of private dental clinics in Egypt: a cross-sectional study.
BMC Oral Health
January 2025
Afrone Network, Faculty of Dentistry, Alexandria University, Alexandria, Egypt.
Background: Climate change is a global challenge, caused by increasing greenhouse gas (GHG) emissions. Dental clinical practice contributes to these emissions through patient and staff travel, waste, energy and water consumption and procurement. Carbon footprinting quantifies GHG emissions.
View Article and Find Full Text PDFMicrobially degradable phenolic foams based on depolymerized kraft lignin for hydrophilic applications.
Bioresour Technol
January 2025
School of Energy and Environment, City University of Hong Kong, Hong Kong, China. Electronic address:
Hydrophilic phenol-formaldehyde (PF) foams, widely used in floral and hydroponic applications, are produced using phenol typically derived from non-renewable petroleum-based resources. This study examines the potential of depolymerized Kraft lignin (DKL) as a sustainable substitute for phenol in the synthesis of hydrophilic biobased foams. At 50 % DKL substitution, the foams demonstrated excellent water absorption capacities (up to 2557 %), relatively low densities (∼62 kg/m), and nearly 100 % open-cell content.
View Article and Find Full Text PDFVolcanic aerosols captured by plants: A study of nanoparticles and their chemical composition.
Sci Total Environ
January 2025
Université Paris Cité - Institut de Physique du globe de Paris, CNRS, F75005 Paris, France.
Nanoparticles (NPs) exhibit high reactivity and mobility in the environment, and a significant capacity to penetrate living organisms, potentially leading to harmful effects. Volcanoes are the second major source of natural NPs emitted into the atmosphere, with an estimated flux of 342 Tg/year. Few studies have focused on their fate.
View Article and Find Full Text PDFSpoilage characteristics of sous-vide beef caused by Clostridium estertheticum.
Int J Food Microbiol
January 2025
Unit of Food Hygiene and Technology, Centre for Food Science and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210 Vienna, Austria.
The increasing popularity of sous-vide (SV) cooking necessitates research into the microbiological quality, sensory changes, and shelf life of SV products. Studies show that SV cooking significantly reduces the levels of meat microbiota and pathogens, positively affecting the shelf life and safety of SV products. However, the meat spoilage organism Clostridium estertheticum can survive SV cooking as it can produce heat-tolerant spores.
View Article and Find Full Text PDFLow-Impedance Hybrid Carbon Structures on SiO: A Sequential Gas-Phase Coating Approach.
Small Methods
January 2025
BCMaterials, Basque Centre for Materials, Applications and Nanostructures; UPV/EHU Science Park, Leioa, 48940, Spain.
Carbon coating on SiO surface is crucial for enhancing initial Coulombic efficiency (ICE) and cycling performance in batteries, while also buffering volume expansion. Despite its market prevalence, the effects of the carbon layer's quality and structure on the electrochemical properties of SiO remain underexplored. This study compares carbon layers produced via gas-phase and solid-phase coating methods, introducing an innovative technique that sequentially uses two gases to develop a low-impedance hybrid carbon structure.
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