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Sub-zero soil CO respiration in biostimulated hydrocarbon-contaminated cold-climate soil can be linked to the soil-freezing characteristic curve.
Environ Sci Pollut Res Int
January 2025
Department of Civil, Geological, and Environmental Engineering, College of Engineering, University of Saskatchewan, 57 Campus Drive, Engineering Building, Saskatoon, SK, S7N 5A9, Canada.
Extending unfrozen water availability is critical for stress-tolerant bioremediation of contaminated soils in cold climates. This study employs the soil-freezing characteristic curves (SFCCs) of biostimulated, hydrocarbon-contaminated cold-climate soils to efficiently address the coupled effects of unfrozen water retention and freezing soil temperature on sub-zero soil respiration activity. Freezing-induced soil respiration experiments were conducted under the site-relevant freezing regime, programmed from 4 to - 10 °C at a seasonal soil-freezing rate of - 1 °C/day.
View Article and Find Full Text PDFOne-pot solvothermal synthesis of Cu-Fe-MOF for efficiently activating peroxymonosulfate to degrade organic pollutants in water:Effect of electron shuttle.
Chemosphere
March 2024
State Key Laboratory of Water Environment Simulation, School of Environment, Beijing Normal University, Beijing, 100875, China.
Persulfate-based advanced oxidation processes (PS-AOPs) show a bright prospect in sewage purification. The development of efficient catalysts with simple preparation process and eco-friendliness is the key for their applying in practical water treatment. Herein, a bimetallic Cu-Fe metal organic framework (MOF) was simply synthesized by using one-pot solvothermal methods and employed for activating peroxymonosulfate (PMS) to degrade organic pollutants in water.
View Article and Find Full Text PDFDegradation kinetics of sugars (glucose and xylose), amino acids (proline and aspartic acid) and their binary mixtures in subcritical water: Effect of Maillard reaction.
Food Chem
June 2024
Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain. Electronic address:
A systematic kinetic study was conducted in subcritical water medium in the temperature range from 150 to 200 °C for pure glucose, xylose, proline and aspartic acid as well as binary mixtures of sugars + amino acids to understand the reaction kinetics and interactions among biomass components and to discern the influence of Maillard reaction (MR) on the overall reaction kinetics. The main degradation products identified for glucose and xylose were the respective dehydration products, hydroxymethyl furfural and furfural, yielding an increasing solid residue with temperature (15.9 wt% at 200 °C) with an augmented heating value.
View Article and Find Full Text PDFOptimization of two-phase synthesis of Fe-hydrochar for arsenic removal from drinking water: Effect of temperature and Fe concentration.
J Environ Manage
February 2024
Dipartimento di Chimica, Università Sapienza di Roma, Piazzale Aldo Moro 5, 00185, Rome, Italy. Electronic address:
Arsenic-contaminated water is a global concern that demands the development of cost-effective treatments to ensure a safe drinking water supply for people worldwide. In this paper, we report the optimization of a two-phase synthesis for producing a hydrochar core from olive pomace to serve as support for the deposition of Fe-hydroxide, which is the active component in As(V) removal. The operating conditions considered were the initial concentration of Fe in solution in the hydrothermal treatment (phase I) and the temperature of Fe precipitation (phase II).
View Article and Find Full Text PDFNanocellulose from Cocoa Shell in Pickering Emulsions of Cocoa Butter in Water: Effect of Isolation and Concentration on Its Stability and Rheological Properties.
Polymers (Basel)
October 2023
Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Circular 1 N_ 70-01, Medellín 050031, Colombia.
There is a growing interest in developing new strategies to completely or partially replace cocoa butter in food and cosmetic products due to its cost and health effects. One of these alternatives is to develop stable emulsions of cocoa butter in water. However, incorporating cocoa butter is challenging as it solidifies and forms crystals, destabilizing the emulsion through arrested coalescence.
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