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Activation of Periodate by Freezing for the Degradation of Aqueous Organic Pollutants
Choi, Yejin,Yoon, Ho-Il,Lee, Changha,Vetrá,ková,, L’ubica,Heger, Dominik,Kim, Kitae,Kim, Jungwon American Chemical Society 2018 Environmental science & technology Vol.52 No.9
<P>A new strategy (i.e., freezing) for the activation of IO<SUB>4</SUB><SUP>-</SUP> for the degradation of aqueous organic pollutants was developed and investigated. Although the degradation of furfuryl alcohol (FFA) by IO<SUB>4</SUB><SUP>-</SUP> was negligible in water at 25 °C, it proceeded rapidly during freezing at −20 °C. The rapid degradation of FFA during freezing should be ascribed to the freeze concentration effect that provides a favorable site (i.e., liquid brine) for the proton-coupled degradation process by concentrating IO<SUB>4</SUB><SUP>-</SUP>, FFA, and protons. The maximum absorption wavelength of cresol red (CR) was changed from 434 nm (monoprotonated CR) to 518 nm (diprotonated CR) after freezing, which confirms that the pH of the aqueous IO<SUB>4</SUB><SUP>-</SUP> solution decreases by freezing. The degradation experiments with varying experimental parameters demonstrate that the degradation rate increases with increasing IO<SUB>4</SUB><SUP>-</SUP> concentration and decreasing pH and freezing temperature. The application of the IO<SUB>4</SUB><SUP>-</SUP>/freezing system is not restricted to FFA. The degradation of four other organic pollutants (i.e., tryptophan, phenol, 4-chlorophenol, and bisphenol A) by IO<SUB>4</SUB><SUP>-</SUP>, which was negligible in water, proceeded during freezing. In addition, freezing significantly enhanced the IO<SUB>4</SUB><SUP>-</SUP>-mediated degradation of cimetidine. The outdoor experiments performed on a cold winter night show that the IO<SUB>4</SUB><SUP>-</SUP>/freezing system for water treatment can be operated without external electrical energy.</P> [FIG OMISSION]</BR>
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Daniel Mihálik,Ľubica Nogová,Katarína Ondreičková,Marcela Gubišová,Jozef Gubiš,Edita Gregová,Ivana Dokupilová,Roman Drška,Ján Kraic 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.suppl1
Historical and local varieties are an important source of genetic diversity in connection with the wheat baking quality. By analysis of DNA from the coding part of the genome of the Slovak regional wheat (Triticum aestivum L.) variety ‘Trebišovská 76’, differences in the Dy subunit composition coded by locus Glu-1D were found. Comparing the newly found sequence with a generally used 1Dy12 (GenBank accession no. X03041)sequence, existence of a new high-molecular-weight glutenin subunit, which was marked as 1Dy12* (GenBank accession no. EU266533) was confirmed. The molecular weight of probable protein coded by 1Dy12* subunit reaches 72.35kDa comparing to the 1Dy12, which reaches 68.71 kDa. This difference is not likely to distinguish by SDS-PAGE. The easiest way for cereal genotyping according to baking quality is proteomic analysis. More exact and suitable method for genotype identification appears to be marker assisted selection using PCR.
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