Oxygen hole-doping effects on a spin-chain system, Ca[subscript 2+chi]Y[2-chi]Cu₅O[subscript 10-delta](CaYCuO) are reported. CaYCuO is a good specimen to study the magnetic properties of the CuO₂ chain at the ground state because it has no complex structure other than the chain and it has hole dopability up to the formal copper valence number of +2.4. Specifically, we can dope holes into the CuO₂ chain by substituting Ca²⁺ for Y³⁺ or by utilizing oxygen deficiency. After a systematic study of the two methods to dope holes, we found that oxygen doping makes a more critical change in magnetic ordering in the chain than the replacement of Ca²⁺. Oxygen deficiency effects of the chain on the magnetic properties were explained using a mean field theory. A new relation for the effective hole doping was found as p = x - [alpha delta], where a = 3/2(x - [delta]) - 1/4. We study the anisotropy of magnetic properties of single crystal Li-cathode material (LiFePO₄) for g-factor, Curie-Weiss temperature, and effective moment. Magnetic properties Au/SiO₂ coated [gamma]-Fe₂O₃ are compared with pure [gamma]-Fe₂O₃ finding a decrease in the blocking temperature and the irreversible temperature for the coated nanoparticles. / text

Thesis (PhD(Agric) (Viticulture and Oenology))--University of Stellenbosch, 2006. / The winemaking process involves different complex chemical and biochemical reactions, which include those of oxygen (O2). Oxygen can come into contact with the wine through various winemaking procedures and can be used by the winemaker to enhance the quality of red wine. In wine, the main substrates for oxidation are phenolic molecules, which form quinones. These can influence the sensory characteristics of the wine. O2 can be used in fresh must to remove oxidisable phenolic molecules through a process called hyper-oxidation and can also be added to fermenting must to enhance the fermentation performance of yeast. Controlled O2 additions during ageing can lead to the wine’s colour being increased and the astringency of the wine decreased. This is due to the formation of acetaldehyde from the oxidation of ethanol, which induces the polymerisation of tannin and anthocyanin molecules. The addition of too much O2 to wine can, however, lead to unwanted over-oxidation, with certain off-odours being formed. It can also enhance the growth of unwanted spoilage microorganisms, such as Brettanomyces and acetic acid bacteria. Although research on O2 in wine was started many years ago, many questions still remain. These include the general effect of O2 on the sensory and phenolic profile of red wine especially and the microbiology of wine during ageing. An effective way of measuring oxidation, especially in red wine must also be developed. In the first part of this study, the effects of O2 and sulfur dioxide (SO2) additions on a strain of Brettanomyces bruxellensis (also known as Dekkera bruxellensis) and Acetobacter pasteurianus were investigated. Epifluorescence microscopy and plating revealed that the A. pasteurianus strain went into a viable but non-culturable state in the wine after prolonged storage under relative anaerobic conditions. This state, however, could be negated with successive increases in culturability by the addition of O2, as would happen during the transfer of wine when air is introduced. The A. pasteurianus strain was also relatively resistant to SO2, but the B. bruxellensis strain was more sensitive to SO2. A short exposure time to molecular SO2 drastically decreased the culturability of the B. bruxellensis strain, but bound SO2 had no effect on the culturability or viability of either of the two types of microorganisms. Oxygen addition to the B. bruxellensis strain also led to a drastic increase in viability and culturability. It is thus clear that SO2 and O2 management in the cellar is of critical importance for the winemaker to produce wines that have not been spoiled by Brettanomyces or acetic acid bacteria. This study should contribute to the understanding of the factors responsible for the growth and survival of Brettanomyces and acetic acid bacteria in wine, but it should be kept in mind that only one strain of each microorganism was used. This should be expanded in future to include more strains that occur in wine. The second part of this study investigated the effect of micro-oxygenation on four different South African red wines. It was found that the micro-oxygenation led to an increase in the colour density and SO2 resistant pigments of the two wines in which micro-oxygenation was started just after the completion of malolactic fermentation. In one of these wines, a tasting panel preferred the micro-oxygenation treated wines to the control. In the other two red wines, in which the micro-oxygenation was started seven months after the completion of malolactic fermentation, very little colour increase was observed. One of these two wines was also matured in an oak barrel, where the change in phenolic composition was on par with the treated wines. A prolonged period of micro-oxygenation, however, led to this wine obtaining an oxidised, over-aged character. Micro-oxygenation and maturation in an oak barrel also enhanced the survival of acetic acid bacteria and Brettanomyces in this wine. Micro-oxygenation can hence be used by the wine producer on young red wines to enhance the quality of the wine, but should be applied with care in older red wines. Future research into micro-oxygenation should focus on whether it can simulate an oak barrel. More research into the effect of micro-oxygenation on the sensory profile of the wine is needed. As mentioned, the addition of O2 can lead to oxidative degradation of wine. The brown colour in wine is often used as an indication of oxidation, but oxidative aromas can be perceived before a drastic increase in the brown colour has been observed in red wine. The third part of this study was to assess the possible use of Fourier Transform Infrared Spectroscopy (FTIR) to measure the progression of oxidation in Pinotage red wines. Three wines were used in this study and clear separation between the control and aerated wines was observed by using Principle Component Analysis (PCA). Sensory analysis of these wines confirmed this observation, with a reduction especially in berry fruit and coffee characters and an increase first in potato skin and then acetaldehyde aroma characters as the oxidation progressed. PCA analysis also revealed that in certain wines the visible spectrum of light did not indicate the progression of oxidation as sensitively as with the use of FTIR. This also correlated with the inability of the panel to observe a drastic colour change. FTIR should be further investigated as a possible means of monitoring oxidation in wine and this study should be expanded to wines made from other cultivars as well.

The object of this research investigation was to establish whether or not a correlation exists between bottle B.O.D. and CO₂ liberated from a highly aerobic sewage-sludge mixture. The first part of the project consisted of reducing the number of variables in the operation to a minimum. To this end, considerable time and effort was spent finding the relationship existing between the condition of the sludge and its oxidizing potentiality. A definite strong statistical correlation was found to exist between the CO₂ liberated and the suspended solids or organic matter in the sludge. The apparatus functioned very well as could be readily seen from the consistent results obtained with the four units operating simultaneously. / Master of Science

A debate currently exists concerning whether or not oxygen uptake rate is a valid control parameter for monitoring the activated sludge process. A laboratory study was conducted to attempt to shed light on the controversy. Two bench-scale reactors were operated at steady state and under shock load. Oxygen uptake rate (OUR) was measured with the BOD bottle technique and with an on-line respirometer. The reliability of the results obtained from the BOD bottle technique was also of interest. No relationship could be deduced between effluent quality and oxygen uptake rate thereby suggesting that the latter would not be useful as a control parameter. As was concluded from the shock load data, the oxygen uptake rate varies very inconsistently at high organic loadings. It was found that the BOD bottle technique completely failed at very high organic loadings and gave meaningless results. The on-line respirometer, in spite of its high sensitivity, gave more realistic and consistent results. / M.S.

This study considered the potential use of lignin as possible renewable fuel and chemical feedstock source. Among the various polymers present in lignocellulosic biomass, the polyaromatic lignin is the one component that is most chemically similar to petroleum. However, it still contains a much larger amount of oxygen compared to crude oil. As such, two strategies were employed in this study: (1) studying the lignin depolymerization in the presence of high temperature and base catalysts; and, (2) employing hydrodeoxygenation as a means to decrease the O/C ratio in lignin-derived model compounds. The base-catalyzed depolymerization (BCD) of organosolv lignin was done in a 500-mL Monel Parr reactor at temperatures ranging from 165°C to 350°C. Complete solubilization of lignin derivatives was possible in the presence of NaOH and KOH, except at 350°C. NMR experiments revealed formation of oxidized groups (carboxylic and hydroxyl groups) as well as alkyl groups. On the other hand, the use of NH4OH showed N incorporation. Identified and quantified DCM-soluble monomeric compounds were at most 6% of the starting material and are mainly phenolic. This study revealed the apparent susceptibility of syringyl units over guaiacyl units in BCD. This could in turn guide the choice of substrate on which base-catalyzed depolymerization could be applied. Syringaldehyde was used as the starting material to study batch hydrodeoxygenation (HDO) using several non-cobalt/molybdenum based catalysts. A 50-ml Parr reactor was used, pressurized by 1000 psig of H2 and heated to 300°C. Nickel based catalysts (nickel phosphide, nickel oxide and nickel phosphate) as well as supported precious metals (Pt and Pd) were tested as HDO catalysts. Of the three O-containing functional groups of syringaldehyde, the aldehydic group was found to be the most susceptible. In the presence of the Al2O3-supported catalysts, the methyl groups liberated were found to be incorporated back into the aromatic ring, forming alkylated compounds. In the last section of this dissertation, hydrothermally synthesized supported Ni on mesoporous silica (MCF) and acid catalysts (HY and H-Al-MCF) were used for probing the effect of bifunctional metal-acid catalysis on phenol hydrodeoxygenation/hydrogenation. Catalyst configurations were varied from the previously studied wet-impregnated Pt/HY catalyst. Based on a hypothesis that coking catalyzed by the acidic zeolite in the wet impregnated Pt/HY catalyst was the main cause of catalyst deactivation and decreased phenol conversion, separately synthesized metal and acid catalyst systems were tested. Complete phenol conversion was sustained for at least three times longer in a continuous flow reactor operated at 200°C and 0.79 MPa of flowing H2. The separation of the metal and acid sites generated a tunable system capable of producing cyclohexanol, cyclohexane or cyclohexene at very high selectivities, even achieving 99% selectivities for cyclohexane.

Thesis (MscAgric (Viticulture and Oenology))--University of Stellenbosch, 2009. / ENGLISH ABSTRACT: Tannins and colour components in red wine are important quality parameters. These factors can be manipulated in the vineyard by grape growing techniques or in the cellar by different winemaking practices. Grape seeds make a significant contribution to tannin concentration in wine when compared to those from the skins and pulp. Tannins contribute to the ageing potential, organoleptic properties and stabilisation of red wine colour. The colour of a red wine is also influenced by malolactic fermentation, the biological process that transforms malic acid into lactic acid which normally leads to an increase in pH. The subsequent change in pH alters the anthocyanin equilibrium, the primary colour components in red wine. Oxygen contributes to the polymerisation of anthocyanins over time to form more stable pigments that are less sensitive to pH fluctuations and sulphur dioxide bleaching. Limited research has been done on the use of oxygen after alcoholic fermentation and the impact it has on the phenolic composition of red wines. Similarly, only a few studies have examined the impact of either the addition or removal of seeds to the phenolic composition of a red wine in combination with oxygen addition. Additionally, little published data seems to exist on the effect of different pHs on red wine’s phenolic and colour development after oxygen addition. In our results we have shown that it is possible to stabilise wine colour by adding supplementary seeds before alcoholic fermentation. This led to an increase in colour intensity in certain cases. Some red wines produced without seeds had significantly lower colour intensities. This clearly suggests that catechins and proanthocyanidins are extracted from seeds and contribute to wine colour as they combine with other pigments to stabilise wine colour. Spectrophotometric and HPLC analyses have shown that the total phenolic content increased with seed concentration. However, we have observed that a wine may possibly become saturated with phenols when supplementary seeds are added. Anthocyanin concentrations often decreased when oxygen was added, while polymeric phenols and polymeric pigments sometimes increased. When applying different oxygen dosages to a red wine on commercial scale with microoxygenation, it was found that monomeric anthocyanins decreased as more oxygen was added and this decrease in anthocyanins led to the formation of stable polymeric pigments. This was reflected in the significant increase in colour intensity for the wines receiving oxygen. Small differences were detected in the total phenol and tannin concentration for the control and oxygenated wines. However, some of these phenolic and colour differences disappeared during subsequent ageing of the wine. When making wines of different initial pHs, we observed that the colour density decreased as the pH increased. The application of oxygen reduced the decrease in colour during MLF, especially at a lower pH. The addition of oxygen did not result in significantly different polymeric pigment concentrations in the various pH treatments, although the results could have been different if the wines were aged. However, pH differences in the range between 3.4 and 4.0 did not significantly influence the phenol composition of the wines under our conditions. This study led to a better understanding on the effect of oxygen additions under different conditions on red wine's phenolic and colour composition. / AFRIKAANSE OPSOMMING: Tanniene en kleur komponente teenwoordig in rooiwyn is belangrike kwaliteit parameters. Hierdie faktore wat wynkwaliteit beïnvloed kan gemanipuleer word in die wingerd deur verskeie verbouingstegnieke toe te pas en in die kelder deur die toepassing van verskillende wynbereidingsmetodes. Die bydrae van sade tot die finale tannienkonsentrasie in rooiwyn is groot in vergelyking met dié van die pulp en doppe. Tanniene dra by tot die verouderingspotensiaal, organoleptiese eienskappe en die stabilisasie van die wynkleur. Die kleur van ‘n rooi wyn word ook beïnvloed deur appelmelksuurgisting (AMG), die biologiese proses wat appelsuur omskakel na melksuur en ‘n gevolglike toename in die pH van die wyn veroorsaak. Hierdie verandering in die pH van die wyn beïnvloed die antosianien ewewig, die primêre kleur komponente teenwoordig in rooiwyn. Suurstof dra by tot die polimerisasie van antosianiene oor tyd om meer stabiele kleur pigmente te vorm met ‘n hoër kleurintensiteit wat minder sensitief is teenoor pH veranderinge en die bleikingseffek van swaweldioksied. Beperkte navorsing is gedoen op die gebruik van suurstof na alkoholiese gisting en die impak daarvan op die fenoliese samestelling van ‘n rooiwyn. Slegs ‘n paar studies het die invloed van die verwydering of byvoeging van sade in kombinasie met suurstoftoediening op ‘n rooiwyn se fenoliese samestelling ondersoek. Dit wil voorkom of beperkte gepubliseerde data beskikbaar is oor die effek wat verskillende pH’s het op rooi wyn se fenoliese en kleurontwikkeling na suurstof byvoeging. Ons resultate het aangedui dat dit wel moontlik is om in sekere gevalle die kleur van ‘n rooiwyn te stabiliseer deur addisionele sade by te voeg voor alkoholiese fermentasie. Hierdie byvoeging het ‘n toename in kleurintensiteit tot gevolg gehad. Sekere wyne wat gemaak is sonder sade het ‘n kenmerkend laer kleur intensiteit gehad. Hierdie bevinding is ‘n duidelike bewys dat katesjiene en prosianidiene geëkstraheer word vanuit die sade en bydra tot wynkleur deurdat hulle met ander pigmente verbind om die kleur sodoende te stabiliseer. Spektrofotometriese en hoë druk vloeistof chromatografie (HDVC) analises het gewys dat die totale fenoliese konsentrasie neem toe met ‘n toename in saad konsentrasie. Daar is egter waargeneem dat ‘n wyn moontlik versadig kan raak met fenole wanneer addisionele sade bygevoeg word. Antosianien konsentrasies het meestal afgeneem wanneer suurstof bygevoeg is, maar polimeriese fenole en polimeriese pigmente het partykeer toegeneem. Met die toediening van verskillende suurstof dosisse tot ‘n rooiwyn op kommersiële skaal het ons bevind dat monomeriese antosianiene afneem wanneer meer suurstof bygevoeg word. Hierdie afname in antosianiene het egter gelei tot die vorming van stabiele polimeriese pigmente. Dié bevinding was gereflekteer in die toename in kleurintensiteit van wyne wat met suurstof behandel is. Klein verskille was waargeneem vir die totale fenol en tannien konsentrasies tussen die kontrole en wyne behandel met suurstof. Sekere van hierdie fenoliese kleur verskille het egter afgeneem tydens die daaropvolgende veroudering van die wyne. Wyne wat gemaak is met verskillende aanvanklike pH’s se kleurintensiteit neem af soos die pH toeneem. Die toediening van suurstof het die kleurverlies tydens AMG verminder, veral by ‘n laer pH. Die toediening van suurstof het nie verskillende polimeriese pigment konsentrasies by verskillende pH’s veroorsaak nie, maar ‘n verskil kon moontlik waargeneem word indien die wyne verouder was. pH verskille tussen 3.4 en 4.0 het egter nie die fenoliese samestelling van die wyne onder ons omstandighede beduidend beïnvloed nie. Hierdie studie het gelei tot meer kennis oor die effek van suurstoftoedienings onder verskillende kondisies op rooiwyn se fenoliese en kleursamestelling.