Industrial Tailings in Traunsee (Austria) Revisited: The Status of 1999

Alkaline tailings from a salt work and a soda plant have been pumped into the southernmost part of Traunsee at Ebensee for many decades. A survey in 1981 showed an accumulation of more than 3 × 10⁶ m³ alkaline mud in the Bay of Ebensee and the existence of slumping structures and turbidites in the profundal zone of the lake. A new survey of the industrial tailings has been performed in 1999. Compared to the earlier survey, the accumulation in the Bay of Ebensee has grown to >4 × 10⁶ m³, which suggests an average yearly input of 90 000 m³. Slumping structures and turbidites document the unstable situation of the tailings near the waste inlet. The lake area occasionally affected by the turbidity currents in the profundal zone has increased to 19%. Within the central profundal area these tailings reach <1 m in thickness.     

A method for evaluating areas for national park status

A procedure for evaluating different areas as national parks based on a scoring system is proposed. A National Park Evaluation Form (NPEF) evaluating natural, cultural, and recreational resources in accordance with international criteria for national parks is presented. The evaluation points given to an area indicate the possibility of the area becoming a national park. In this method, subjectivity and bias have been minimized by a special application of the Delphi technique. The method outlined here could help in the efforts of selecting and establishing national parks in many countries.     

Formation of polyester blends by a recombinant strain ofPseudomonas oleovorans: Different poly(3-hydroxyalkanoates) are stored in separate granules

WhenPseudomonas oleovorans (GPo1) is grown on sodium octanoate under ammonium limiting conditions, it is able to accumulate a copolyester consisting of medium chain length 3-hydroxyalkanoic acids (PHA_m). 3-Hydroxybutyrate is only incorporated in trace amounts. WhenP. oleovorans is equipped with the PHB biosynthetic genes ofAlcaligenes eutrophus (GPo1[pVK101::PP1]), it forms a polyester containing major amounts of 3-hydroxybutyrate. The resulting polymer however is a blend of PHA_m and PHB, rather than a copolymer of 3-hydroxybutyrate and medium chain length 3-hydroxyalkanoic acids [11]. To establish whether PHA_m and PHB molecules are stored in the same or separate granules by this recombinantP. oleovorans strain, we studied polymer forming cells by freeze-fracture electron microscopy. This approach is possible because previous freeze-fracture electron microscopy studies on PHA_m and PHB accumulating strains have shown that PHA_m and PHB granules can be distinguished from each other: PHA_m granules from mushroom-like structures, whereas PHB granules from needle structures during freeze-fracturing. In this paper we show that stationary phase cells of GPo1[pVK101::PP1] contained both mushroom and needle-like structures, indicating that PHA_m and PHB chains were stored in separate granules. To be able to determine whether the separation of PHA_m and PHB is complete, the respective granules were separated on sucrose gradients. A total cell extract of GPo1[pVK101::PP1] which was subjected to sucrose gradient centrifugation revealed two white bands of different densities: the upper band with a density of 1.05 g/mL consisted exclusively of PHA_m granules, while the lower band with a density of 1.19 g/mL consisted of PHB granules only. Thus, when bacteria synthesize both PHA_m and PHB, the resulting polymer chains are segregated completely and stored in separate granules.     

Behavior of dialifor, dimethoate, and methidathion in artificially fortified grape juice processed into wine.

Dialifor and methidathion were added to diluted "Zinfandel" grape concentrate at 25 ppm and dimethoate at 1.0 and 25 ppm prior to fermentation with Saccharomyces cerevisiae. The finished wine 56 days later contained 10% (2.5 ppm) of the dialifor, 46% (12 ppm) of the methidathion and 85% (21 and 0.98 ppm) of the dimethoate added to the grape must. Residues in wine stored at 24 degrees C dissipated by hydrolysis; half-lives in wine were 7 days for dialifor and methidathion and 30 days for dimethoate. Residues were unchanged in wine in frozen storage for one year. Analysis of seven commercial wines for dimethoate indicated less than 0.03 ppm dimethoate was present; identity could not be confirmed by thin-layer chromatography at this level.