Copper and zinc are heavy metals commonly present in highway stormwater runoff. Discharge of these metals to surface waters inhabited by sensitive aquatic species including threatened and endangered salmonids has necessitated the need for improved treatment techniques. Although copper is of the greater toxicological concern, zinc is often present at concentrations several times higher than copper and may compete with copper during adsorptive treatment processes. In the current study, the ability biogenic fish-bone based alternative adsorbent, Apatite II™, for copper and zinc removal from synthetic stormwater runoff was evaluated. Batch experiments were employed to examine equilibrium removal and rapid small scale column tests (RSSCT) were used to simulate dynamic operation in continuous systems. In both batch and continuous systems, the release of phosphate and calcium were observed, and Apatite II™ achieved high removal efficiencies. The removal of copper and zinc was likely due to a combination of processes including adsorption, ion exchange and precipitation. Precipitation played a dominant role in copper removal and the release of phosphate and pH buffering appear to drive this process. While precipitation was also quite important for zinc removal, adsorptive removal also played a role. The findings from the current study provide a general understanding of the performance of copper and zinc removal from stormwater runoff using Apatite II™. / Graduation date: 2012

Cinque varietà di sorgo (Sorghum bicolor (L.) Moench) provenienti da Nigeria, Senegal, Burkina Faso e due dall’Italia, sono state caratterizzate per il loro profilo nutrizionale, analizzando la modulazione di due marcatori cellulari (contenuto in proteine totali e attività della GPx), il contenuto di fattori chelanti (tannini e fitati), l’attività fitasica e il contenuto, la bioaccessibilità e la biodisponibilità di ferro e zinco e analizzando l’impatto di due importanti processi alimentari, quali fermentazione e cottura. I risultati mostrano che sia la varietà sia il processo influenzano la maggior parte dei parametri. Tannini e fitati, elementi in traccia, contenuto proteico totale e il processo (soprattutto la fermentazione) sono modulati dalla varietà. La fermentazione riduce il contenuto di fattori chelanti e aumenta l’attività fitasica, incrementando, così, la biodisponibilità degli elementi in traccia; mentre la cottura non ha un impatto significativo. D’altra parte, la fermentazione ha un impatto negativo su entrambi i marcatori cellulari, mentre la cottura solo sul contenuto proteico totale. Le varietà africane, soprattutto quella dal Senegal, hanno mostrato il migliore profilo nutrizionale, mentre, globalmente, le italiane il peggiore. I risultati indicano che la selezione di varietà e di adeguati processi alimentari può avere un impatto significativo sul valore nutrizionale del sorgo. / Five sorghum cultivars (Sorghum bicolor (L.) Moench) from Nigeria, Senegal, Burkina Faso and Italy (two), were characterized for their nutritional values by analysing the modulation of cellular functional markers (total protein content and GPx activity), chelating factors (iron-binding phenolic groups and phytates) content and phytase activity, as well as iron and zinc content, bioaccessibility and bioavailability, also considering the impact of food processing methods as fermentation and cooking. The results revealed that both variety and food processing affect most of the tested parameters. Chelating factors, trace elements, cellular total protein content, as well as the effect of processing (mainly fermentation) were modulated by variety. Fermentation decreased chelating factors content, as well as increased phytase activity, leading to enhancement of iron and zinc estimated bioavailability, whereas cooking had no substantial impact. On the other hand, fermentation process had a negative impact on both cellular functional markers while cooking only on the cellular total protein content. The African varieties, particularly the Senegal one, showed the most promising nutritional profile, whereas the two Italian varieties overall showed a poor one. The results indicate that selection of traditional varieties and processing methods can have a significant impact on parameters relevant to sorghum nutritional value.