Sound propagation in an unstable atmospheric layer

The equation of sound propagation in an unstable medium produced by the presence of supersaturated water vapor in it, which can appear in a hurricane area, is derived. This equation takes into account the effects of sound velocity dispersion, amplification, damping, and nonlinear effects. Some solutions to this equation are presented, illustrating the specific features of sound propagation in an unstable medium. Published in Akusticheskiĭ Zhurnal, 2007, Vol. 53, No. 3, pp. 477–480.     

Korrosionsuntersuchung

Ohne Zusammenfassung     

Radiation Crosslinking of an Acrylamide–Sodium Acrylate Copolymer in Aqueous Solutions

The effect of concentration of an acrylamide–sodium acrylate copolymer in an aqueous solution on the crosslinking of macromolecules by the action of ionizing radiation was studied. It was shown that the efficiency of radiation crosslinking of the copolymer increased with an increase in the concentration of solution subject to irradiation, which was tentatively explained in terms of the existence of fluctuative entanglement network ensuring the approaching of macroradical sites and, thus, facilitating the combination reactions of macroradicals.     

The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products

Vegetable processing pomace contains valuable substances such as natural colors that can be reused as functional ingredients. Due to a large amount of water, they are an unstable material. The aim of our research was to assess how the pretreatment method (thermal or nonthermal) affects the properties of powders obtained from beet juice and pomace after the freeze-drying process. The raw material was steamed or sonicated for 10 or 15 min, and then squeezed into juice and pomace. Both squeezed products were freeze-dried. The content of dry substance; L*, a*, and b* color parameters; and the content of betalain pigments were analyzed. Pretreatments increased the proportion of red and yellow in the juices. Steam and ultrasound caused a significant reduction in parameter b* in the dried pomace. A significant increase in betanin in lyophilizates was observed after pretreatment with ultrasound and steam for 15 min. As a result of all experiments, dried juices and pomaces can also be used as a colorant source. However, there is higher potential with pomaces due to their additional internal substances as well as better storage properties. After a few hours, juice was sticky and not ready to use.     

Magnetic mixed matrix membranes in air separation

Ethylcellulose (EC) or linear polyimide (LPI) and magnetic neodymium powder particles MQP-14-12 were used for the preparation of inorganic-organic hybrid membranes. For all the membranes, N₂, O₂ and air permeability were examined. Mass transport coefficients were determined using the Time Lag System based on dynamic experiments in a constant pressure system. The results showed that the membrane permeation properties were improved by the addition of magnetic neodymium particles to the polymer matrix. The magnetic ethylcellulose and polyimide membranes exhibited higher gas permeability and diffusivity, while their permeability selectivity and solubility were either unchanged or slightly increased. Polyimide mixed matrix membranes were characterised by a higher thermal and mechanical stability, larger filler loading, better magnetic properties and reasonable selectivity in the air separation.     

A spectrophotometric method for plant pigments determination and herbs classification

Twenty herbs, showing medicinal benefits on human life, like Taraxacum officinale, Plantago lanceolata, Hypericum perforatum, Ocimum basilicum, Melissa officinalis, Mentha piperita, and others, were tested. The percentage content of pigments, i.e. chlorophylls, carotenoids, and flavonoids, in the chosen herbs was determined. The spectrophotometric method, which is quick and readily available, was used. Measurements required pigment extraction with a solvent. Ethanol was used for the determination of chlorophylls and carotenoids, and acetone for the determination of flavonoids. Hierarchical agglomerative cluster analysis was performed in order to confirm the experimental results. The study of flavonoids content showed an interesting regularity which can be used for the classification of herbs. Plants belonging to the Lamiaceae family showed the flavonoids content in the range from 0.18 % to 0.68 %, whereas those belonging to the Apiaceaehas family showed the flavonoids content in the 0.75–1.20 % range.     

The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries

In recent years, an increasing interest in reducing sugar consumption has been observed and many studies are conducted on the use of polyols in the osmotic dehydration process to obtain candied or dried fruits. The studies in the literature have focused on the kinetics of the process as well as the basic physical properties. In the scientific literature, there is a lack of investigation of the influence of such polyol solutions such as sorbitol and mannitol used as osmotic substances during the osmotic dehydration process on the contents of bioactive components, including natural colourants. Thus, the aim of the study was to evaluate the impact of polyols (mannitol and sorbitol) in different concentrations on the process kinetics and on chosen physical (colour and structural changes) as well as chemical (sugars and polyol content, total anthocyanin content, total polyphenol content, vitamin C, antioxidant activity) properties of osmotic-dehydrated organic strawberries. Generally, the results showed that the best solution for osmotic dehydration is 30% or 40% sorbitol solutions, while mannitol solution is not recommended due to difficulties with preparing a high-concentration solution and its crystallization in the tissue. In the case of sorbitol, the changes of bioactive compounds, as well as colour change, were similar to the sucrose solution. However, the profile of the sugar changed significantly, in which sucrose, glucose, and fructose were reduced in organic strawberries and were partially replaced by polyols.