Imaging of wood tissue by ToF-SIMS: Critical evaluation and development of sample preparation techniques

Tissue of Norway spruce wood was investigated by time-of-flight secondary-ion mass spectrometry (ToF-SIMS) and field-emission scanning electron microscopy (FE-SEM). Different sample preparation techniques (including sectioning and drying) traditionally used for SEM analysis were compared and critically evaluated. A high contamination of wood surfaces by polytetrafluoroethylene (PTFE) introduced onto the sample during sectioning was detected by ToF-SIMS. A new protocol was developed and images of wood sections dried in different ways were compared. Main location of Mg, Na, K and Ca, but no lignin in membranes of bordered pits in spruce section surfaces was detected by ToF-SIMS imaging if critical point drying (CPD) or acetone extraction followed by drying under nitrogen flow (AEND) was applied. No specific locations of wood components as well as low signals from metal ions (Mg and Na) were observed on the wood surfaces of freeze-dried (FD) or air-dried (AD) sections. It was found that extractive substances, presenting on surfaces of FD and AD wood section, were evenly distributed on the surfaces and interfered with ToF-SIMS analysis. Our results indicated that ToF-SIMS imaging was critically sensitive to the sample preparation technique and a strict protocol for characterization of metals, lignin and polysaccharides in wood was suggested.     

Drying and pyrolysis of wood particles: experiments and simulation

The objective of this study is to develop a flexible and stable numerical method to predict the thermal decomposition of large wood particles due to drying and pyrolysis. At a later stage, this model is applied to each particle of a packed bed and thus, forms the entire packed bed process as a sum of individual particle processes. Therefore, this approach can deal with particles of different sizes, shapes and properties. A general formulation of the conservation equations allows the geometry of a fuel particle to be treated as a plate, cylinder or sphere. The various processes such as heat-up, drying and pyrolysis are described by a set of one-dimensional and transient conservation equations for mass and energy. This allows for simultaneous processes e.g. reactions in time and covers the entire range between transport-limited (shrinking core) and kinetically limited (reacting core) reaction regimes. The particles interact with a gas phase by heat and mass transfer taking into account the Stefan correction due to the gas outflow during conversion. Experiments carried out span a temperature range between T=300 and 900 °C for particle sizes varying between 8 and 17 mm. A comparison between measurements and predictions of drying models yielded satisfactory agreement only for the constant evaporation temperature model and thus, indicating, that the drying process is transport limited by heat transfer for large wood particles. Likewise, predicted results of pyrolysis for the above-mentioned range of temperatures and sizes agreed satisfactorily with measurements.     

Quaternized wood as sorbent for hexavalent chromium

The potential of quaternized wood (QW) chips in removing hexavalent chromium from synthetic solution and chrome waste under both batch and continuous-flow conditions was investigated. Sorption was found to be dependent on pH, metal concentration, and temperature. QW chips provide higher sorption capacity and wider pH range compared with untreated wood chips. The equilibrium data could be fitted into the Langmuir isotherm model, and maximum sorption capacities were calculated to be 27.03 and 25.77 mg/g in synthetic chromate solution and chrome waste, respectively. The presence of sulfate in high concentration appeared to suppress the uptake of chromium by QW chips. Column studies showed that bed depth influenced the breakthrough time greatly whereas flow rate of influent had little effect on its sorption on the column.     

Characterization of the supermolecular structure of cellulose in wood pulp fibres

The hierarchic organization of cellulose fibrils (microfibrils) was investigated in holocellulose, sulphite pulp and kraft pulp using TEM, XRD, ED and FTIR. There were remarkable differences in both the fibril structure and fibril aggregation between the samples. TEM observations revealed more intimately associated fibrils in the kraft pulp compared to the sulphite pulp and the holocellulose, results in agreement with previous CP/MAS ¹³C-NMR data [Hult E.-L. et al. (2002) Holzforschung 56: 231–234]. Furthermore, the cellulose crystallinity was higher in the kraft pulp sample. With respect to the cellulose I and I allomorphs, these samples were controversial when different analytical techniques were applied. Due to the small fibril size and the low degree of order of cellulose in these samples, the concept of crystalline triclinic and monoclinic components as determined by diffraction analysis may not be adequate. Instead the fibril can be regarded to have different degrees of lateral order (including paracrystalline ordering) that can be reoriented to I type conformation and packing upon pulping.     

Coupling of thermal desorption in modified closeable sampling columns with wide-bore capillary gas chromatography and mass spectrometric detection

In contrast to usability of Curie-point pyrolysis at 700°C directly attached to gas chromatography-mass spectrometry (GC-MS) for determination of organic wood preservatives in waste wood samples the investigation method reported here consists of thermal desorption at temperatures about 260°C in connection with GC-MS for peak identification or GC with flame ionization detection for quantitative analyses. So-called “modified closeable sampling columns” are used as batch-reactor in thermal desorption experiments. Desorbed vapours can be introduced on capillary columns without sample discrimination and without a disturbing lost of resolution. In this manner a lot of individual polycyclic aromatic hydrocarbons were determinated in waste wood samples, especially in railway sleepers.     

Kinetic determination of trace levels of selenium(IV) and total selenium by Nile Blue A/hydrogen peroxide method

A kinetic method for the determination of selenium(IV) traces is proposed, based on its inhibitory action on the oxidation of Nile Blue A by hydrogen peroxide in phosphate buffer (pH 10.5). A linear dependence was established between the rate of the proposed indicator reaction and selenium concentration in the range 9.5 × 10^–2-1.58 ng cm^–3. The experimental conditions of maximal selenium effect were established. Selenium, determined by the tangent method, was determined at concentrations over the range 0.22–1.26 ng cm^–3, with relative standard deviations up to 4.5%. The reaction rate was followed spectrophotometrically. The effect of foreign ions on the accuracy of this method was also investigated. The method was applied to the determination of selenium in pharmaceutical preparations and wheat flour.     

4,4′-Dihydroxy-3,3′,5,5′-tetramethoxyazodioxybenzene: an unexpected dimer formed during hydroxylamine extractions of wheat flour

Neutral hydroxylamine extracts of wheat contained a product that was colourless at pH<5 (λ_max 340 nm) and yellow at pH>9 (λ_max 400 nm). ESI-MS showed a major ion m/z 184.0 and a possible parent ion m/z 367.2 (MH⁺) suggesting that the product resulted from the reaction of 2,6-dimethoxy-p-quinone with hydroxylamine. However, mass spectral and other spectroscopic data indicated that the compound was neither of the 2,6-dimethoxy-p-quinone oximes. A product with identical absorbance, mass spectrum, electrophoretic mobility and HPLC retention time as the pigment from hydroxylamine extracts of flour was observed amongst the reaction products of hydroxylamine and 1,4-dihydroxy-2,6-dimethoxybenzene. The structure of this product was identified by NMR, 2D NMR and IR as 4,4′-dihydroxy-3,3′,5,5′-tetramethoxyazodioxybenzene.     

Cassava flour wastewater as a substrate for biosurfactant production

Five cassava flour wastewater (manipueira) preparations were tested as culture media for biosurfactant production by a wild-type Bacillus sp. isolate. No-solids (F), no-solids diluted (F/2), natural (I), natural diluted (I/2), and decanted (IPS) were the tested manipueira media. The microorganism was able to grow and to produce biosurfactant on all manipueira preparations. The media whose solids were removed (F and F/2) showed better results than preparations with the presence of solids (I, I/2, and IPS). No-solids medium (F) showed a surface tension of 26,59 mN/m and reciprocal of critical micelle concentration of over 100 and was selected as a potential substrate for biosurfactant production.     

倍数光度滴定法测定微量过氧化苯甲酰

联合应用BPO与KIO3(在KI存在下)的倍增反应和光度滴定数据的二阶导数法处理,使面粉中微量BPO测定的灵敏度较常规碘量法提高了200倍,方法的检出限可达0.1 mg.L-1。在面粉实样分析中,测定结果的RSD值在1.3%~2.8%之间,加标回收率在98.6%~102.2%之间。提出的方法所得测定结果与国标法(GB/T 18415-2001)所得结果一致。     

Adventages and limits on usage of thermal methods in complex systems

In order to increase the nutrition value of bread, one of the most commonly used foodstuff all over the world, different additives are used in bread processing. In this paper we describe the thermal changes in bread and that of with 0.5% crude soybean lecithin additive. Their thermal stability has been investigated by TG, DSC and EGD methods. The thermal changes were also followed of soy products, lecithin and lysine, ingredients used as bread additives in order to check if they may suffer any thermal degradation during the baking process. The data obtained can be of use only for qualitative conclusions. According to the obtained data at the usual bread baking temperature only the additives in crust may partly decompose while in the crumb, at lower temperatures the additives, due to baking, are not damaged. The thermal methods give a possibility for rapid estimation of processes induced by heat effects in additives during the baking, and they are suitable to detect the changes during the bread-making procedure. However, they are neither suitable to provide any quantitative data on these changes nor facts affecting the nutrition value and of the bread.