Portable single-sided NMR measurements at variable temperatures: Implementation of a thermo-controlled device and application to the heating of bread dough

A temperature control unit was implemented to vary the temperature of samples studied on a commercial Mobile Universal Surface Explorer nuclear magnetic resonance (MOUSE-NMR) apparatus. The device was miniaturized to fit the maximum MOUSE sampling depth (25 mm). It was constituted by a sample holder sandwiched between two heat exchangers placed below and above the sample. Air was chosen as the fluid to control the temperature at the bottom of the sample, at the interface between the NMR probe and the sample holder, in order to gain space. The upper surface of the sample was regulated by the circulation of water inside a second heat exchanger placed above the sample holder. The feasibility of using such a device was demonstrated first on pure water and then on several samples of bread dough with different water contents. For this, T1 relaxation times were measured at various temperatures and depths and were then compared with those acquired with a conventional compact closed-magnet spectrometer. Discussion of results was based on biochemical transformations in bread dough (starch gelatinization and gluten heat denaturation). It was demonstrated that, within a certain water level range, and because of the low magnetic field strength of the MOUSE, a linear relationship could be established between T1 relaxation times and the local temperature in the dough sample.     

Predictive QSAR modeling for the antioxidant activity of natural compounds derivatives based on Monte Carlo method

Molecular Diversity - In this research, QSAR modeling was carried out through SMILES of compounds and on the basis of the Monte Carlo method to predict the antioxidant activity of 79 derivatives of...     

Reducing Occupational Noise Propagated from Centrifugal Fan through Dissipative Silencers: A Field Study

Acoustic performance of dissipative silencer was evaluated to determine the effectiveness of perforated duct porosity and absorbent material density in reducing occupational noise exposure propagated from centrifugal fan. Design charts were applied to predict noise reduction and length of a dissipative silencer. Dissipative silencers with various punched duct porosity (14%, 30% and 40%) and sound absorbent density (80 Kg/m³, 120 Kg/m³, and 140 Kg/m³) were designed and fabricated. According to ISO9612 and ISO11820, noise level was measured before and after installing all nine test silencers at fixed workstations around the discharge side of a centrifugal fan in a manufacturing plant. On average, the noise level at the discharge side of a fan without silencer was measured to be 93.6 dBA, whereas it was significantly mitigated by 67.4 dBA to 70.1 dBA after installing all silencers. Dynamic insertion loss for a dissipative silencer with 100 cm length was predicted to be 27.9 dB, which was in agreement with experimental ones. Although, there was no significant differences between insertion loss of silencers, the one with 30% porosity and 120 Kg/m³ rock wool density had the highest insertion loss of 26.2 dBA. Dissipative silencers noticeably reduced centrifugal fan noise exposures. Increasing sound absorbent density and duct porosity up to a certain limit could probably be effective in noise reduction of dissipative silencers.     

Hydrodesulfurization unit for natural gas condensate

Journal of Thermal Analysis and Calorimetry - Nowadays, most of the world’s energy consumption is from fossil fuels. One of these fossil fuels is natural gas condensate which consists of...     

Optimization and sensitivity analysis of magneto-hydrodynamic natural convection nanofluid flow inside a square enclosure using response surface methodology

This article studies buoyancy-driven natural convection of a nanofluid affected by a magnetic field within a square enclosure with an individual conductive pin fin. The effects of electromagnetic forces, thermal conductivity, and inclination angle of pin fin were investigated using non-dimensional parameters. An extensive sensitivity analysis was conducted seeking an optimal heat transfer setting. The novelty of this work lies in including different contributing factors in heat transfer analysis, rigorous analysis of design parameters, and comprehensive mathematical analysis of solution domain for optimization. Results showed that magnetic strength diminished the heat transfer efficacy, while higher relative thermal conductivity of pin fin improved it. Based on the problem settings, we also obtained the relative conductivity value in which the heat transfer is optimal. Higher sensitivity of heat transfer was, though, noticed for both magnetic strength and fin thermal conductivity in comparison to fin inclination angle. Further studies, specifically with realistic geometrical configurations and heat transfer settings, are urged to translate current findings to industrial applications.

     

Quantum conductance investigation on carbon nanotube–based antibiotic sensor

Journal of Solid State Electrochemistry - Nanostructured carbon material (NSCM) based chemiresistive sensors are popular for sensing different analytes because of their high sensitivity, low cost,...     

Extraction of methyl xanthines and their UHPLC–DAD determination in consumable beverages used in Eastern province of Saudi Arabia

Coffee and tea are the most widely consumed beverages worldwide. However, the consumer may be unaware of the exact amount of methyl xanthine (MX, i.e. caffeine [C], theobromine [TB] and theophylline [TH]) consumed, as most of the products do not list the proper amounts. This may lead to serious risks including cardiovascular, kidney and stimulant effects. The aim of the study was to determine the MX amount in ready-to-use beverages (coffee and tea) collected from various outlets in the city of Al-Khobar, Saudi Arabia. Forty different samples of espresso, black coffee and red tea were collected. A fast, reliable and efficient UHPLC–DAD method was developed and validated for MX determination. Total lipids were extracted and fractionated in order to determine glycolipids, phospholipids and neutral lipids. The r² value for the method was 0.980–0.988 in a linearity range of 0.5–200 ppm. The range for MX (C [0.02–2.39 mg/ml], TB [0.00–0.10 mg/ml] and TH [0.00–0.004 mg/ml]) and total lipids was 1–5 g. The amount of glycolipids (3.1 g) was higher among the lipid fractions followed by phospholipids (1.8 g) and neutral lipids (0.25 g). In general, espresso beverages (20–30 ml) contained high amounts of MX whereas black coffee beverages contained high amount of lipids. Most of the beverages expressed C, TB, TH, lipids or their fractions; however, the product with high amounts of MX and lipids at the same time was espresso (brands Chemistry and Wogard). Although the MX and lipid levels in these beverages well below the allowed limits, care must still be taken, especially when using the beverages with high serving volumes (200–250 ml) or coffee prepared via the filter method i.e. black coffee, using a high temperature for a longer time.     

Optimization of extraction and quantification technique for phenolics content of garlic (Allium sativum): An application for comparative phytochemical evaluation based on cultivar origin

A range of conventional, i.e. maceration, percolation, ultrasonic assisted, Soxhlet and Soxtec extraction (STE), to advanced extraction techniques of accelerated solvent extraction (ASE) was utilized for the first time in order to optimize the extract yield and recovery of phenolics—gallic acid (GA), rutin (RT) and quercetin (QT)—quantified via ultra-high performance liquid chromatography with diode array detector (UHPLC–DAD). The effect of solvents (n-hexane, dichloromethane and methanol) and temperature (60, 80 and 100°C) upon extraction yield, phenolic content and antioxidant activity (DPPH, ABTS and DPPH) was studied, and the method was validated in commercial food samples from Saudi Arabia, China and India. A high extract yield with percentage recovery was observed for STE (1221.10 mg/5 g; 24.42%) and ASE techniques (91.50 mg/1 g; 9.15%) in methanol at 100°C. UHPLC–DAD showed retention times (min) of 0.67, 1.93 and 1.90 for GA, RT and QT, respectively in the shortest runtime of 3 min. The yield for phenolics was higher for STE/ASE (ppm): 15.27/15.29 (GA), 85.24/37.56 (RT) and 52.20/33.40 (QT), respectively. In terms of antioxidant activities, low IC₅₀ values (μg/ml) of 1.09/1.18 (DPPH), 2.11/5.32 (ABTS) and 4.35/7.88 (phenazine methosulfate–nicotinamide adenine dinucleotide) were observed for STE and ASE, respectively. Multivariate analysis for STE showed a significant (P = 0.000) correlation for extraction type vs. extract yield and phenolics content; however, there was no significance for antioxidant activities vs. extraction type. ASE showed a positive correlation for solvent vs. extraction yield, phenolics and antioxidant activity; however, there was no correlation for extraction yield and DPPH activity. Principal component analysis for STE showed a major variability (52.02%) for extraction yield and phenolics in PC1 followed by PC2 (38.30%) for antioxidant activities. For ASE, PC1 (48.68%) showed a positive correlation for solvent vs. extraction yield and phenolics while PC2 (33.12%) showed a positive correlation for temperature and antioxidant activities. STE and ASE were the optimized extraction techniques for the garlic food sample while a significant effect of solvent and temperature was observed upon extraction yield, phenolics and antioxidant activity.     

Facile one-pot synthesis,butyrylcholinesterase and α-glucosidase inhibitory activities,structure–activity relationship,molecular docking and DNA–drug binding analysis of Meldrum’s acid derivatives

Research on Chemical Intermediates - Meldrum’s acid derivatives were facile synthesized by one-pot condensation process and characterized by NMR (1H, 13C, DEPT-90 and DEPT-135) and EI-MS. The...