Rheology,Morphology and Thermal Properties of a PLA/PHB/Clay Blend Nanocomposite: The Influence of Process Parameters

Journal of Polymers and the Environment - The effect of process parameters on the final properties of a poly-lactic acid (PLA) and polyhydroxybutyrate (PHB) polymer blend filled with nanoclays was...     

Nb2O5 nanoparticles decorated with magnetic ferrites for wastewater photocatalytic remediation

Environmental Science and Pollution Research - Nanotechnology has been studied on environmental remediation processes to foster greater photocatalysts efficiency and reuse in wastewater. This study...     

Tolerance of Mentha crispa L. (garden mint) cultivated in cadmium-contaminated oxisol

Environmental Science and Pollution Research - The tolerance of Mentha crispa L. (garden mint) cultivated in cadmium-contaminated oxisol for 120 days was analyzed using plant growth variables such...     

Side effects of the herbicide triasulfuron on collembola under laboratory conditions

Triasulfuron, a member of the sulfonylureas class of herbicides, was tested under laboratory conditions on the collembolan Onychiurus pseudogranulosus. Pure triasulfuron and commercial formulations at different rates (starting from a dose about 5 times the recommended agricultural rate) were tested separately on one-week old juveniles and adults reared in the laboratory. The persistence of the herbicide at the end of the trials lasting 30 and 60 days was verified by HPLC analysis. Laboratory tests indicated that only the rates exceeding 500 times the soil concentration expected soon after field application of the herbicide directly affected the tested species.     

The effects of accelerated carbonation on CO2 uptake and metal release from incineration APC residues

This work presents the results of a study on accelerated carbonation of incinerator air pollution control residues, with a particular focus on the modifications in the leaching behaviour of the ash. Aqueous carbonation experiments were carried out using 100% CO₂ at different temperatures, pressures and liquid-to-solid ratios, in order to assess their influence on process kinetics, CO₂ uptake and the leaching behaviour of major and trace elements. The ash showed a particularly high reactivity towards CO₂, owing to the abundance of calcium hydroxides phases, with a maximum CO₂ uptake of ～250 g/kg. The main effects of carbonation on trace metal leaching involved a significant decrease in mobility for Pb, Zn and Cu at high pH values, a slight change or mobilization for Cr and Sb, and no major effects on the release of As and soluble salts. Geochemical modelling of leachates indicated solubility control by different minerals after carbonation. In particular, in the stability pH range of carbonates, solubility control by a number of metal carbonates was clearly suggested by modelling results. These findings indicate that accelerated carbonation of incinerator ashes has the potential to convert trace contaminants into sparingly soluble carbonate forms, with an overall positive effect on their leaching behaviour.     

Antioxidant activity shown by olive pomace extracts

In this study, the effects of experimental variables such as type of solvent, sample/solvent ratio, and time of extraction have been evaluated to individuate the best results in phenolic recovery by Olive Pomaces (OP) belonging to Carolea and Ottobratica cultivars. Folin–Ciocaulteu procedure and DPPH and ABTS assays were used, respectively, for total phenol quantification and total antioxidant activity of pomace extracts. The ethanol/water mixture was resulted the most efficient extraction solvent for both olive cultivars. The highest amount of phenolic compounds (171 ± 4 mg of gallic acid 100 g^?1 of dry pomace) was obtained after extraction at 120 min with 2:1 solvent/OP (v/w) of Ottobratica Olive Pomace. The recovery of phenol compounds from olive wastes increases the sustainability of sector, allowing obtaining an extract that could be a suitable alternative in the food industry to the use of synthetic antioxidants in order to improve the quality of foods.