O feijão tem destaque por ser base da alimentação brasileira juntamente com o arroz, fornecendo nutrientes essenciais ao desenvolvimento humano, como proteínas e minerais. Os benefícios do consumo de feijão vão além do fornecimento de nutrientes essenciais, já que esta leguminosa tem se destacado também por seu potencial benéfico à saúde, apresentando efeito antioxidante e antimutagênico. Estes efeitos têm sido associados à presença de compostos bioativos, em especial os compostos fenólicos. O processamento térmico é essencial para o consumo destes grãos, entretanto, pode causar modificações nos seus fitoquímicos, seja na composição ou na concentração. Além disso, é preciso ressaltar que nem todo conteúdo de polifenóis, ou de qualquer nutriente, é absorvido e aproveitado integralmente pelo organismo, é preciso compreender como o processo digestivo influencia a bioacessibilidade destes compostos. Sendo assim, este trabalho teve como objetivo avaliar a influência de diferentes formas de tratamento térmico sobre os principais compostos fenólicos (mais relevantes de acordo com a literatura), conteúdo de fenólicos totais e atividade antioxidante dos feijões carioca e preto (variedades mais consumidas no Brasil), além de verificar a influência do tratamento térmico e do processo digestivo simulado in vitro sobre a concentração e a bioacessibilidade dos compostos fenólicos encontrados nas amostras. Foram avaliados grãos crus; grãos macerados em água por 12 horas; grãos cozidos em panela aberta com ou sem a água de maceração; grãos cozidos sob pressão com ou sem a água de maceração. Foram realizadas análises de compostos fenólicos totais, atividade antioxidante pelos métodos de DPPH, ABTS e ORAC, além da análise cromatográfica dos principais compostos fenólicos dos feijões. As amostras cozidas foram submetidas à digestão in vitro e analisadas quanto ao seu conteúdo de compostos fenólicos. O tratamento térmico promoveu a liberação de compostos fenólicos ligados a matriz, aumentando assim, o conteúdo de polifenóis livres acompanhado do aumento do potencial antioxidante em relação ao grão cru. A utilização da água de maceração e de pressão durante a cocção preservou maior conteúdo de polifenóis em relação aos tratamentos onde a água foi descartada e aos tratamentos em panela aberta. A avaliação da bioacessibilidade permitiu verificar que o processo digestivo tem influência na concentração dos polifenóis, sendo que a etapa duodenal, em especial, foi marcada por redução na concentração dos compostos fenólicos analisados. As amostras em que a água de maceração foi utilizada na cocção tinham maior conteúdo de polifenóis livres, entretanto, este conteúdo não estava totalmente bioacessível. Sendo assim, o descarte da água de maceração e a utilização de pressão para cocção são os procedimentos mais indicados para preservação dos compostos fenólicos da fração bioacessível. Neste estudo foi evidenciado que o tratamento térmico, a matriz e o processo digestivo in vitro têm influência sobre os compostos fenólicos da fração bioacessível. / Beans are highlighted as being the basis of the Brazilian diet along with rice, providing essential nutrients for human development, such as proteins and minerals. The benefits of bean consumption go beyond the supply of essential nutrients, since this legume has also been highlighted by its beneficial potential to health, showing antioxidant and antimutagenic effect. These effects have been associated with the presence of bioactive compounds, especially the phenolic compounds. Thermal processing is essential for the consumption of these grains, however, it can cause changes in their phytochemicals, either in composition or in concentration. In addition, it should be noted that not all polyphenol content, or any nutrient, is fully absorbed and utilized by the body, so it is necessary to understand how the digestive process influences the bioaccessibility of these compounds. Therefore, the objective of this work was to evaluate the influence of different forms of thermal treatment on the main phenolic compounds (more relevant according to the literature), total phenolic content and antioxidant activity of the carioca and black beans (most consumed varieties in Brazil), in addition to verifying the influence of the heat treatment and simulated in vitro digestive process on the concentration and bioaccessibility of the phenolic compounds found in the samples. Raw grains; grains macerated in water for 12 hours; grains cooked in an open pan with or without soaking water; grains cooked under pressure with or without soaking water were evaluated. Analyzes of the total phenolic compounds, antioxidant activity by the DPPH, ABTS and ORAC methods, as well as the chromatographic analysis of the main phenolic compounds of the beans were performed. Cooked samples were submitted to in vitro digestion and analyzed for their content of phenolic compounds. The heat treatment promoted the release of phenolic compounds bound to the matrix, thus increasing the content of free polyphenols accompanied by the increase of the antioxidant potential in relation to the raw grain. The use of the soaking water and pressure during cooking preserved a higher content of polyphenols than the treatments in which the water was discarded and the treatments cooked in an open pan. The evaluation of the bioaccessibility allowed to verify that the digestive process has influence in the concentration of the polyphenols, and that the duodenal stage, in particular, was marked by reduction in the concentration of the phenolic compounds analyzed. The samples in which the soaking water was used in the cooking process had higher content of free polyphenols, however, this content was not totally bioaccessible. Therefore, the discard of the soaking water and the use of cooking pressure are the most suitable procedures for the preservation of the phenolic compounds of the bioaccessible fraction. In this study it was evidenced that the thermal treatment, the matrix and the in vitro digestive process have influence on the phenolic compounds of the bioaccessible fraction.

Made available in DSpace on 2017-07-10T19:24:18Z (GMT). No. of bitstreams: 1 Ana_ Almeida.pdf: 1592171 bytes, checksum: 0791ba37135ac19ffdeb12944f2e276f (MD5) Previous issue date: 2016-02-16 / Beans (Phaseolus vulgaris L.) are traditional in human diet since they show low fat, high contents of vitamins, protein, fiber, carbohydrates and minerals. It is present in Brazilians meals wherever you go in Brazil and it is consumed in all social classes. However, one of the main problems with this product is the long storage term, whose temperature and humidity control have not been carried correctly out, consequently, there is a decrease on these grains quality. Thus, this study aimed at identifying technological and chemical changes in the grains of common bean cultivars during the storage term under controlled temperature and humidity conditions. Four varieties of grains as carioca group, BRS Madrepérola, BRS Estilo, BRS Pontal and CNFC 10467, patentable by Embrapa, were stored in hermetic acrylic containers. Humidity was controlled by saturated salt solutions, while, in oreder to control temperature, the grains were placed in a controlled temperature chamber, BOD type. It was found out that BRS Madrepérola variety was superior regarding the brightness color parameter when compared to the other studied varieties. The storage condition was the factor that most influenced the color difference in grains. Factors as storage conditions and storage term have influenced the increase on cooking time; and the interaction of both factors showed a combined effect on increasing cooking time for all studied varieties. The grains stored under 27 °C and 75% humidity conditions and at 108 days have also shown a Hard-to-Cook effect characteristic. These studied factors did not show significant effects on phytate content value. Although, the storage period has shown a negative effect on phosphorus content of the studied varieties. BRS Pontal variety was the most different from the other studied ones. And varieties as CNFC 10467 and BRS Madrepérola were more similar, as the parameters examined / O feijão (Phaseolus vulgaris L.) é um alimento tradicional na dieta humana por ter baixo teor de gorduras e ser rico em vitaminas, proteínas, fibras, carboidratos e minerais. Ele está presente no cardápio dos brasileiros de todas as regiões do Brasil e é consumido em todas as classes sociais. Porém, um dos grandes problemas relacionados a este produto é o longo tempo de armazenamento e a ausência de controle de temperatura e umidade, que causam redução da qualidade desta leguminosa. Assim, este estudo teve o objetivo de identificar as modificações tecnológicas e químicas nos grãos de cultivares de feijão carioca durante o armazenamento em condições controladas de temperatura e umidade. Grãos de quatro variedades do grupo carioca, BRS Madrepérola, BRS Estilo, BRS Pontal e CNFC 10467, patenteadas pela Embrapa, foram armazenados em recipientes de acrílico, herméticos, com umidade controlada com soluções salinas saturadas e, para o controle de temperatura, os mesmos foram colocados em uma câmara de controle de temperatura, do tipo BOD. Foi verificado que a BRS Madrepérola foi superior quanto ao parâmetro de cor luminosidade ao ser comparada às demais variedades estudadas. A condição de armazenamento foi o fator que mais influenciou a diferença de cor nos grãos. Os fatores condição de armazenamento e tempo de armazenamento influenciaram no aumento do tempo de cozimento e a interação desses dois fatores exerceu efeito combinado no aumento do tempo de cozimento, para todas as variedades estudadas. Os grãos armazenados na condição 27 °C e 75% de umidade aos 108 dias apresentaram característica de efeito Hard-to-Cook. Os fatores estudados não exerceram efeitos significativos sobre o valor do teor de fitatos. O fator tempo de armazenamento exerce efeito negativo sobre o teor de fósforo das variedades estudadas. A variedade BRS Pontal foi a que mais se diferenciou das demais variedades estudadas. As variedades CNFC 10467 e Madrepérola são mais semelhantes quanto aos parâmetros estudad

Made available in DSpace on 2017-05-12T14:47:13Z (GMT). No. of bitstreams: 1 Rose Mary Helena _Qint Silochi.pdf: 4166005 bytes, checksum: 21c27fd02b2e989d3762c8c3bc3b5bb5 (MD5) Previous issue date: 2015-02-20 / This research aimed at characterizing the nutritional technological quality, cell wall components and secondary metabolites of beans (Phaseolus vulgaris L.) of the carioca group stored in environmental conditions, correlating this kind of data with the methods of easy measurement analysis. The technological parameters used were: moisture content of the grains, percentage of water absorption, color, brightness (L * ), cooking time, electrical conductivity, pH, acidity and texture. The nutritional quality was analyzed on the basis of the protein, iron, manganese, zinc and phosphorus content, as well as the interference compounds in the integument of the grains (fibers and lignin), tannins and phytic acid of the BRS Estilo, BRS Madrepérola and BRS Pontal carioca cultivars, stored within five different periods of time (0; 60; 90; 135 and 180 days). The results showed: interaction in the water content, cultivar and storage time, indicating a different behavior for this variable throughout the storage period; the longer the storage period, the more one could notice the difference in color between samples in relation to newly harvested grain (control sample); there was interaction between cultivar and storage time (0, 60, 90, 135 and 180 days) for the water absorption variable (WA%), which presented percentages above 80%, indicating different behavior due to the factors (cultivar and period of time); the BRS Estilo, BRS Madrepérola and BRS Pontal carioca cultivars, in general, showed an increase in cooking time (CT) in so far as the storage period increased too. There was a statistically significant difference for the CT between cultivar and period of time at a significance level of 5 %, i.e. , the cultivars behaved differently according to the period of analysis; as for the electrical conductivity parameter (CE) there was grain cell wall degradation, with the release of mineral ions in so far as the number of storage days increased too; one could observe average values near neutrality for the three genotypes (pH = 6.69) and acidity (9.75 %) during the storage time, a factor required in the technological, nutritional and microbiological quality of beans. The hardness measurement of the grains was significantly different (p-value< 0.05) on the basis of the cultivar, the time and the interaction between each other for the strength variable (N. grain-1) applied to raw beans without maceration and the ones macerated, with the increase of the hardness degree throughout the storage period. The cultivar BRS Pontal presented lower values in minutes for the cooking of time of the beans and for the hardness measurement. The protein content did not show any statistical difference between cultivars for the 60- and 90-day storage period (p-value > 0.05). There was an increase in the content of Iron of the cultivars throughout the storage period. As for the levels of phosphorus one could observe significant differences (p-value < 0.05) between the cultivars and the time. The tannin content on average between the genotypes for each storage period was 225 mg.100g-1 in 60 days, 288 mg.100g1 in 90 days, 289 mg.100g1 in 135 days and 342 mg.100g1, indicating an increase of this phenolic compound at the end of the storage period. In the analyzed periods, the pH variable showed a correlation of -0.89 with the time variable (0, 60, 90, 135 and 180 days of storage), which indicated an inverse relation with the storage time. / A pesquisa teve por objetivo caracterizar a qualidade tecnológica nutricional, componentes de parede celular e metabólitos secundários de grãos de feijão (Phaseolus vulgaris L.) do grupo carioca armazenados em condições ambientais, correlacionando esses dados com métodos de análise de fácil medição. Os parâmetros tecnológicos analisados foram: teor de umidade dos grãos, percentual de absorção de água, cor, luminosidade (L*), tempo de cocção, condutividade elétrica, pH, acidez e textura. A qualidade nutricional foi analisada a partir dos teores de proteínas, ferro, manganês, zinco e fósforo, assim como os compostos de interferência no tegumento dos grãos (fibras e lignina), taninos e ácido fítico dos cultivares carioca BRS Estilo, BRS Madrepérola e BRS Pontal armazenados em cinco diferentes tempos (0; 60; 90; 135 e 180 dias). Os resultados apontaram: interação para o teor de água, cultivar e tempo de armazenamento, indicando um comportamento diferenciado para esta variável ao longo do tempo de armazenamento; quanto maior o período de armazenamento, mais percebível foi a diferença de cor entre as amostras em relação ao grão recém-colhido (controle); houve interação entre cultivar e tempo de armazenamento (0, 60, 90, 135 e 180 dias) para a variável de absorção de água (AA%) que apresentou percentuais acima de 80%, indicando comportamento diferente em função dos fatores (cultivar e tempo); os cultivares BRS Estilo, BRS Madrepérola e BRS Pontal de maneira geral apresentaram aumento no tempo de cocção (TC) a medida que se aumentou o período de armazenamento. Houve diferença estatística para o TC entre cultivar e tempo ao nível de 5% de significância, ou seja, os cultivares se comportaram diferentes de acordo com o tempo de análise; para o parâmetro de condutividade elétrica (CE) ocorreu degradação da parede celular dos grãos, com a liberação de íons minerais conforme se aumentou os dias de armazenamento; obteve-se valores médios próximos da neutralidade para os três genótipos (pH = 6,69) e acidez (9,75%) ao longo do tempo de armazenamento, fator este a ser requerido na qualidade tecnológica, nutricional e microbiológica de grãos de feijão. A medida de dureza dos grãos se apresentou significativamente diferente (p-valor < 0,05), ao nível do cultivar, do tempo e da interação entre eles para a variável de força (N.grão-1) aplicada aos grãos crus sem maceração e macerados, com o aumento do grau de dureza ao longo do tempo de armazenamento. O cultivar BRS Pontal apresentou os menores valores em minutos para o tempo de cocção dos grãos e para a medida de dureza. O teor de proteínas não apresentou diferença estatística entre os cultivares para os tempos 60 e 90 dias de armazenamento (p-valor > 0,05). Houve aumento do teor de Fe dos cultivares ao longo do período de armazenamento. Para os teores de fósforo se observou diferenças significativas (p-valor < 0,05) entre os cultivares e o tempo. O teor de taninos na média entre os genótipos para cada tempo de armazenamento foi de 225 mg.100g-1 aos 60 dias, 288 mg.100g-1 aos 90 dias, 289 mg.100g-1 aos 135 dias e 342 mg.100g-1, indicando elevação deste composto fenólico ao final do período de armazenamento. Para os períodos analisados a variável pH apresentou correlação de -0,89 com a variável tempo (0, 60, 90, 135 e 180 dias de armazenamento), a qual apontou para uma relação inversa com o tempo de armazenamento.

Made available in DSpace on 2017-05-12T14:47:35Z (GMT). No. of bitstreams: 1 Ana_ Almeida.pdf: 1592171 bytes, checksum: 0791ba37135ac19ffdeb12944f2e276f (MD5) Previous issue date: 2016-02-16 / Beans (Phaseolus vulgaris L.) are traditional in human diet since they show low fat, high contents of vitamins, protein, fiber, carbohydrates and minerals. It is present in Brazilians meals wherever you go in Brazil and it is consumed in all social classes. However, one of the main problems with this product is the long storage term, whose temperature and humidity control have not been carried correctly out, consequently, there is a decrease on these grains quality. Thus, this study aimed at identifying technological and chemical changes in the grains of common bean cultivars during the storage term under controlled temperature and humidity conditions. Four varieties of grains as carioca group, BRS Madrepérola, BRS Estilo, BRS Pontal and CNFC 10467, patentable by Embrapa, were stored in hermetic acrylic containers. Humidity was controlled by saturated salt solutions, while, in oreder to control temperature, the grains were placed in a controlled temperature chamber, BOD type. It was found out that BRS Madrepérola variety was superior regarding the brightness color parameter when compared to the other studied varieties. The storage condition was the factor that most influenced the color difference in grains. Factors as storage conditions and storage term have influenced the increase on cooking time; and the interaction of both factors showed a combined effect on increasing cooking time for all studied varieties. The grains stored under 27 °C and 75% humidity conditions and at 108 days have also shown a Hard-to-Cook effect characteristic. These studied factors did not show significant effects on phytate content value. Although, the storage period has shown a negative effect on phosphorus content of the studied varieties. BRS Pontal variety was the most different from the other studied ones. And varieties as CNFC 10467 and BRS Madrepérola were more similar, as the parameters examined / O feijão (Phaseolus vulgaris L.) é um alimento tradicional na dieta humana por ter baixo teor de gorduras e ser rico em vitaminas, proteínas, fibras, carboidratos e minerais. Ele está presente no cardápio dos brasileiros de todas as regiões do Brasil e é consumido em todas as classes sociais. Porém, um dos grandes problemas relacionados a este produto é o longo tempo de armazenamento e a ausência de controle de temperatura e umidade, que causam redução da qualidade desta leguminosa. Assim, este estudo teve o objetivo de identificar as modificações tecnológicas e químicas nos grãos de cultivares de feijão carioca durante o armazenamento em condições controladas de temperatura e umidade. Grãos de quatro variedades do grupo carioca, BRS Madrepérola, BRS Estilo, BRS Pontal e CNFC 10467, patenteadas pela Embrapa, foram armazenados em recipientes de acrílico, herméticos, com umidade controlada com soluções salinas saturadas e, para o controle de temperatura, os mesmos foram colocados em uma câmara de controle de temperatura, do tipo BOD. Foi verificado que a BRS Madrepérola foi superior quanto ao parâmetro de cor luminosidade ao ser comparada às demais variedades estudadas. A condição de armazenamento foi o fator que mais influenciou a diferença de cor nos grãos. Os fatores condição de armazenamento e tempo de armazenamento influenciaram no aumento do tempo de cozimento e a interação desses dois fatores exerceu efeito combinado no aumento do tempo de cozimento, para todas as variedades estudadas. Os grãos armazenados na condição 27 °C e 75% de umidade aos 108 dias apresentaram característica de efeito Hard-to-Cook. Os fatores estudados não exerceram efeitos significativos sobre o valor do teor de fitatos. O fator tempo de armazenamento exerce efeito negativo sobre o teor de fósforo das variedades estudadas. A variedade BRS Pontal foi a que mais se diferenciou das demais variedades estudadas. As variedades CNFC 10467 e Madrepérola são mais semelhantes quanto aos parâmetros estudad

This thesis summarizes the outcome of work performed withthe objective to contribute to the knowledge and development ofthe kraft cooking process using spectrophotometricinterfaces. In kraft cooking, it is desirable to maximize the removal oflignin in the cook without loss of pulp strength. Theselectivity can be improved by exchanging some of the hydrogensulfide ion in the white liquor for polysulfides. Paper Ipresents a spectrophotometric method for in-line monitoring ofthe electrochemical production of polysulfide using anATR-probe for the UV-Vis range. A linear relation existsbetween the ATR-probe response and the concentration ofabsorbing species. Thus the process can be followed by simplemonitoring of a few wavelengths. A spectrophotometric monitoring system using a durableNafion ionomer membrane interface for continuous on-linemeasurement of sulfide and dissolved lignin during kraftcooking has previously been developed by our group. In paperII, the permeation of low molecular weight anions from liquorshaving high ionic strengths through a membrane in Na+ form hasbeen studied. A general relation between penetration and ionsize approximated by molecular weight has been established. Thepenetration of different anions can be explained as a diffusionthrough the winding membrane channels. Further the differentanions transport independently without being interfered by thesample matrix. In light of this validation, we applied the membraneinterface to the determination of anthraquinone-2-sulfonate(AQ-S) in alkaline pulping liquor. In paper III, a simple andrapid spectrophotometric method was developed and implementedon real samples. Interferences from other compounds penetratingthe membrane were minimized by reduction of the penetrated AQ-Sand measurement at 520 nm. This method is quick and can be usedon-line. Further, we extended the method to determination ofanthraquinone (AQ) in pulping liquor (paper IV). Although AQ isregarded as insoluble, it was found that the apparentsolubility of AQ in alkaline solutions increases considerablyin the presence of lignin, reaching 0.14 g/L at 90 oC. Thismakes the calibration of AQ possible. Time-resolvedmeasurements of dissolved AQ in 3 kraft-AQ pulping processeswere performed. The results show that the membrane has great potential aspart of a selective interface in applications where theconcentrations of small anions are to be monitored in mediawith high ionic strength. Keywords: Kraft cooking, On-line, Sulfide, Lignin,Polysulfide excess sulfur, Anthraquinone-2-Sulfonate (AQ-S),Anthraquinone (AQ), Nafion Membrane, UV-Vis, ATR-probe,Spectrophotometric.

This thesis is the result of nine weeks fieldwork in Babati and Bukoba districts in Northern Tanzania during spring 2012. The purpose of this thesis is to study why development projects on fuel-efficient stoves have had a limited adoption in these two regions and what obstacles and opportunities there are for further spread of fuel-efficient cooking stoves. Semi-structured interviews were the main method used for collecting the empirical data, which was then analysed from a socio-economic perspective with help from the framework of Sustainable Rural Livelihoods. The Results showed that people’s perceptions of fuel-efficient stoves are positive but that projects face many obstacles connected to socio-economic conditions. Knowledge on how to get stoves and access to financial capital is main obstacles for further spreading. Social networks and organisations are channels for information, but to spread outside these networks will need complementing strategies from organisations promoting fuel-efficient stoves. Important are also finding ways of making the financial aspect of adopting stoves less, like using materials with lower costs, using stove-models with low costs and training people in building stoves so re-investments are unnecessary and dependency of funding from organisations less. Gender is a factor affecting the adoption of fuel-efficient stoves, regarding access to assets and generated benefits. There is therefore an importance of involving gender throughout the different stages of the projects.

Throughout a typical day, people complete myriad tasks and activities such as locking the front door as they run errands around the neighborhood, preparing meals and drinks, taking care of family, pets, plants, and so on. In managing the progress of these everyday activities, people may nd themselves needing to recall what they have already done. In this research, I explored how to design an unobtrusive memory aid that reduces the cost of distraction and general multitasking by fluidly supporting memory recall of repetitive actions. I built the Cook's Collage as one example system that captures close-range photographs of ingredient additions during everyday home cooking to display as an ongoing visual summary of the open-ended activity. I contribute this augmentative technology as a memory aid in contrast to more directive, obtrusive, and yet constrained systems that seek to remove human error through automation and scripted guidance. I explored how to evaluate memory augmentation by simulating real-life situations of multitasking and interruptions that distracted cooks participating in my experimental study. From examining their behavior and attitudes with and without the Cook's Collage, I demonstrated that 1) Visually summarizing activities by capturing items used within the activity in the same physical surroundings can provide sufficient context in recalling memory for actions, 2) User interaction with accurate memory support that complements and supplements rather than interferes with memory practices, activity constraints, and environmental surroundings can effectively augment memory recall, and 3) Barriers to using provided memory support can include unawareness of memory need and predilection to own memory ability and routine.

<p>This thesis summarizes the outcome of work performed withthe objective to contribute to the knowledge and development ofthe kraft cooking process using spectrophotometricinterfaces.</p><p>In kraft cooking, it is desirable to maximize the removal oflignin in the cook without loss of pulp strength. Theselectivity can be improved by exchanging some of the hydrogensulfide ion in the white liquor for polysulfides. Paper Ipresents a spectrophotometric method for in-line monitoring ofthe electrochemical production of polysulfide using anATR-probe for the UV-Vis range. A linear relation existsbetween the ATR-probe response and the concentration ofabsorbing species. Thus the process can be followed by simplemonitoring of a few wavelengths.</p><p>A spectrophotometric monitoring system using a durableNafion ionomer membrane interface for continuous on-linemeasurement of sulfide and dissolved lignin during kraftcooking has previously been developed by our group. In paperII, the permeation of low molecular weight anions from liquorshaving high ionic strengths through a membrane in Na+ form hasbeen studied. A general relation between penetration and ionsize approximated by molecular weight has been established. Thepenetration of different anions can be explained as a diffusionthrough the winding membrane channels. Further the differentanions transport independently without being interfered by thesample matrix.</p><p>In light of this validation, we applied the membraneinterface to the determination of anthraquinone-2-sulfonate(AQ-S) in alkaline pulping liquor. In paper III, a simple andrapid spectrophotometric method was developed and implementedon real samples. Interferences from other compounds penetratingthe membrane were minimized by reduction of the penetrated AQ-Sand measurement at 520 nm. This method is quick and can be usedon-line. Further, we extended the method to determination ofanthraquinone (AQ) in pulping liquor (paper IV). Although AQ isregarded as insoluble, it was found that the apparentsolubility of AQ in alkaline solutions increases considerablyin the presence of lignin, reaching 0.14 g/L at 90 oC. Thismakes the calibration of AQ possible. Time-resolvedmeasurements of dissolved AQ in 3 kraft-AQ pulping processeswere performed.</p><p>The results show that the membrane has great potential aspart of a selective interface in applications where theconcentrations of small anions are to be monitored in mediawith high ionic strength.</p><p>Keywords: Kraft cooking, On-line, Sulfide, Lignin,Polysulfide excess sulfur, Anthraquinone-2-Sulfonate (AQ-S),Anthraquinone (AQ), Nafion Membrane, UV-Vis, ATR-probe,Spectrophotometric.</p>

Title from PDF of title page. / Document formatted into pages; contains 39 pages. / Thesis (M.S.)--University of South Florida, 2003. / Includes bibliographical references. / Text (Electronic thesis) in PDF format. / ABSTRACT: Research and experience has shown that vegetable oil can be processed, by transesterification, into a useable fuel for compression ignition engines. Earlier research examined using straight vegetable oil as a fuel, but found it to cause detrimental engine problems. Trial and error has shown that heating the vegetable oil prior to injection, is a viable option. A diesel vehicle engine was operated for over 188 hours or approximately 7,000 miles, using waste cooking oil as fuel. The longevity of the vehicle engine was limited by an undetermined engine failure. Using stationary testing, with no engine load and various power settings, engine emissions of several engines operating on waste cooking oil were compared to emissions from two other fuels, diesel and Biodiesel, and found to be very positive. Waste vegetable oil (WVO) had lower overall emissions than diesel and lower levels of nitrogen species than Biodiesel. / ABSTRACT: Agricultural yield predictions estimate that currently only 5% and at most 20% of all diesel fuel needs can be met with vegetable oil. Currently WVO is a disposal problem. It is primarily used as a feedstock. / ABSTRACT: WVO is not a commodity and has disposal fees associated with it. If WVO is used as a fuel, it would not only provide another source for disposal, but it may also increase the value of WVO making it a commodity instead of a disposal burden. / System requirements: World Wide Web browser and PDF reader. / Mode of access: World Wide Web.

The high incidence of upper respiratory diseases, contamination of waterways due to pathogens and nutrients from human and animal wastes, unsustainable deforestation, gender disparities in burden of disease due to unequal exposure to indoor air pollutants, and carbon black emissions from the burning of solid fuels are interrelated problems in many developing countries. Small scale anaerobic digestion provides a means of alleviating these problems by treating livestock waste onsite to produce biogas (methane and carbon dioxide) in rural areas in developing countries. Fuel can then be used for cooking, lighting, and heating. Methane fuel is an alternative to traditional three-stone fires, improved cook stoves, and liquid petroleum gas. However, there is a lack of information available on design methods for these systems. The goal of this research was to develop a design tool that could be used for anaerobic digester sizing based on livestock waste availability. An Excel spreadsheet model was developed for sizing the bioreactor and the gas container based upon recommended values from a literature review. Needed monitoring parameters for operation of an anaerobic digester in the field were identified and standard methods of analysis were recommended. Sample preservation techniques were detailed. Guidelines for pathogen reduction in thermophilic anaerobic digestion were identified. Further study of pathogen reduction in low temperature reactors currently in use in developing countries was recommended. Three digester designs included in the Excel spreadsheet model were: the polyethylene tubular digester, the floating drum digester, and the fixed dome digester. The design tool may be requested from Dr. Sarina Ergas, sergas(at)usf.edu. An organic loading rate of 1.0 kg VS/(m3*d) was chosen for use in the design tool based upon a review of the literature. A semi-empirical kinetic model was developed for defining the SRT based on the temperature inputted by the user. Three case studies, based upon livestock waste availability in a rural community in the Dominican Republic, were analyzed using the sizing design tool. The case studies were conducted on three scales: one household, six households, and a village of 48 households. The specific biogas production rates were, for Case Studies one through three, respectively, 0.0076, 0.0069, and 0.010 m3 biogas/kg Volatile Solids reduced. Additional future work included: characterization of human feces and guinea pig manure, laboratory and field testing of the Excel spreadsheet design tool, and promotion of anaerobic digesters by development workers, non-governmental organizations, and governments.