Microbial Removal from Secondary Treated Wastewater Using a Hybrid System of Ultrafiltration and Reverse Osmosis

The efficiency of advanced membranes towards removal of general and specific microbes from wastewater was investigated. The treatment included a subsequent system of activated sludge, ultrafiltration （hollow fibre membranes with 100 kDa cut-off, and spiral wound membranes with 20 kDa cut-off）, and RO （reverse osmosis）. The removal evaluation of screened microbes present in treated wastewater showed that hollow fibre membrane rejected only 1 log （90% rejection） of the TPC （total microbial count）, TC （total coliforms）, and FC （faecal coliforms）. A higher effectiveness was observed with spiral wound, removing 2-3 logs （99%-99.9%） of TPC and complete rejection of TC and FC. The RO system was successful in total rejection of all received bacteria. The removal evaluation of inoculated specific types of bacteria showed that the hollow membranes removed 2 logs （99%） of inoculated E. coli （10^7-10^8 cfu/mL inoculum）, 2-3 logs （99%-99.9%） of Enterococus spp. （10^7-10^10 cfu/mL inoculum）, 1-2 logs （90%-99%） of Salmonella （10^8-10^10 cfu/mL inoculum） and 1-2 logs （90%-99%） of Shigella （10^5-10^6 cfu/mL inoculum）. The spiral wound was significantly efficient in rejecting further 3 logs of E. coil, 5 logs of Enterococus spp., 4 logs of Salmonella, and a complete rejection of all received bacteria was accomplished by RO membrane. The results indicate that Gram positive bacteria were removed much more efficiently compared to the Gram negative ones, the rationale behind such behaviour is based on cell walls elasticity.

Surface topography of La-Ti composite oxide nanocrystallines examined with atomic force microscope

By means of atomic force microscope, the surface pattern, particle size distribution, and specific surface area of La Ti composite oxide were studied. The compound particle surface appears as a smooth sheet, the even size of the compound ranges from 19.85 nm to 25.38 nm. The particle seems smooth, which erects at a height from 4.69 nm to 5.88 nm.The surface area ranges from 58.90 nm 2 to 1 238.04 nm 2. The La Ti composite oxide nanocrystallines enjoy a narrow and even particle size distribution and accumulate closely.

In Vitro Inhibition of β-Hematin by 2, 4-Diamino-6- Mercaptopyrimidine ＆ 2-Mercaptopyrimidine

Malaria is a disease that has drawn worldwide attention due to the alarming rise of mortality rates particularly in third world countries. During the Plasmodium parasite intraerythrocytic life cycle, metabolic processes include the formation of hemozoin or malaria pigment. This pigment functions in the prevention of oxygen radical-mediated damage to the parasite. Drugs targeting hemozoin formation such as chloroquine and amodaquine are effective and are still used, but recently Plasmodium parasites have become resistant to these drugs, especially against chloroquine. In this study we looked at the potential use of two heterocyclic pyrimidine derivatives as anti-malaria drugs; 2,4-Diamino-6-Mercaptopyrimidine （DAMP） and 2-Mercaptopyrimidine （2-MP）. These compounds bear various coordination sites that enable them to react with metal ions to form coordination compounds. We used two methods for testing the inhibition of ferriprotoporphyrin IX （FP） biomineralisation： semi-quantitative microassay used by Deharo, and a quantitative assay used by G. Blaner and M. Akkawi. We report here the finding that （DAMP） has an in vitro inhibitory effect on I%hematin formation at concentrations and magnitude of nearly similar order to that of chloroquine, 2-MP was found to be effective but to a lower degree than DAMP.

Oleuropein from Olive Leaf Extract as Natural Antioxidant of Frozen Hamburger

Oxidation is one of the major causes of hamburger deterioration. Antioxidants are used to minimize oxidation process. There is a growing interest in the substitution of synthetic food antioxidants by natural ones from vegetable sources. In meat industry, sodium erythorbate is antioxidant that is usually used and is an example of chemical antioxidant. Effect of olive leaf extract rich in olenropein on the quality of frozen hamburger was investigated. The objective of this study was to evaluate the usage of oleuropein from olive leaf extract as natural antioxidant in frozen hamburger stored at -12 ℃ compared with sodium erythorbate. Results suggested that olive leaf extracts might be useful to the meat industry as an efficient alternative to synthetic antioxidants by retarding oxidation of hamburger compared with sodium erythorbate 0.5% of olenropein and 0.5% of sodium erythorbate are the best concentrations to be used in frozen hamburger.

Evaluation of Selected Quality Degradation Indices for Palestinian Extra Virgin Olive Oil Bottled in Different Packaging Materials upon Storage under Different Lighting Conditions

The effect of packaging materials and lighting conditions on quality of extra virgin olive oil （EVOO） was investigated during six months. The results highlighted an influence of light and type of packaging material on EVOO-quality with storage time. At shelf, all packages maintained EVOO at the end of storage in terms of acidity, peroxide value, K232, while K270 exceeded limit of EVOO in glass and PET-stored oil. Loss of phenols was the highest in glass-stored oil and the lowest in high-density polyethylene （HDPE）-stored oil. In terms of sensory evaluation, glass-stored oil lost EVOO grade after three months and its edible compliance after six months, while HDPE-stored oil maintained EVOO grade 90 days and was virgin after six months. In extended lighting, acidity, peroxide value and K232 did not exceed EVOO grade, while K270 exceeded EVOO grade after 30 days in glass and polyethylene terephthalate （PET）-stored oil and after 90 days in HDPE. The loss of phenols was the largest in glass and smallest in HDPE-stored oil. Glass stored-oil lost organoleptic edible compliance before 90 days, while that in PET was virgin at 90 days and that in HDPE maintained EVOO quality 90 days. At the end of experiment, oils in all packages were not edible. In dark, all packages maintained oil in EVOO quality in terms of all indices. The loss of phenols was marginal but was the least in glass and the highest in HDPE. It was concluded that HDPE bottles conserve stored olive oil at shelf or illumination better than PET or glass, while in dark, glass was superior over plastic.