Principles and Constructs of Environmental Pollution Studies | Book Publisher International

 

This book is entitled ‘Principles and Constructs of Environmental Pollution Studies’. Though it talks more about water and the atmosphere, some concepts of waste management were properly elucidated. The challenges associated with the global anthropogenic inputs cannot be over-emphasised. This book is centred on environmental pollution, particularly water, atmospheric composition, waste and waste management, food additives and preservatives. The need to give more detailed information and concepts of environmental studies necessitated the birth of this compendium. This book gives easier and well-understood meanings and definitions of salient concepts such as climate change, global warming, the greenhouse effect, acclimation, pollutants, contaminants, additives, and preservation. Some of these additives have been found to be lethal and toxic to humans. There is a need for undergraduates, graduates, environmentalists and lovers of the environment to read about the conservation of the ecosystem as shown in this book. This is because the environment remains our only inheritance and legacy for the present and future generations so as to attain sustainable development.

 

Author(s) Details

Iyama, William Azuka

Institute of Geosciences and Environmental Management, Rivers State University, Port Harcourt, Nigeria.

Nwagbara, Victor Uzoma

Faculty of Engineering and the Built Environment, Namibia University of Science and Technology, Windhoek, Namibia.

 

Please see the book here:- https://doi.org/10.9734/bpi/mono/978-93-48006-87-5

Unravelling the Science of Processed Foods and their Preservative Components | Chapter 7 | Exploration of Knowledge and Information in Sciences

The extensive consumption of processed foods and preservatives necessitates a critical examination of various aspects of processed foods such as the essential purposes of processing, the composition of processed foods and the methods of food processing. In the present chapter, ancient food preservation methods like drying, smoking, salting, fermentation etc. are contrasted with modern preservation methods including refrigeration, vacuum packaging, ultrasonication, freezing, nanotechnology etc. The chapter also deciphers the role of preservatives in preventing spoilage and enhancing product stability, providing an account of both natural and synthetic food additives. Additionally, it explores the mechanisms of action of preservatives and their potential consequences for overall well-being. The article illuminates the boundary between the convenience of processed foods and their potential health risks. As consumer demand for minimally processed alternatives grows, the chapter concludes by proposing considerations for the food industry, regulators and consumers to encourage a health-conscious approach to processed food choices.

 

Author (s) Details

 

Ruchi Kohli
Guru Nanak Dev University College, Narot Jaimal Singh-145026, (Punjab), India.

 

Anu Mittal
Guru Nanak Dev University College, Patti-143416, (Punjab) India.

 

Amit Mittal
School of Pharmaceutical Sciences, Lovely Professional University, Phagwara - 144411, Punjab, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/mono/978-93-48859-02-0/CH7

Hyphenated Technique - Thermogravimetry-Differential Scanning Colorimetry Coupled to Mass Spectroscopy| Chapter 4 | Research Highlights in Science and Technology Vol. 4

 A thermo-examining approach which is known as thermogravimetric reasoning uses weight changes that occur whena sample is warmed to a consistent pace to confirm a material thermal balance & percentage of the doubtful additives present. DSC analysis is secondhand for measuringa variety of quantities, including softening temperature, hidden melting warmth, melding warmth, reaction capacity, and many more.Mass spectrophotometry is a potent analytical finish containing abundant uses in the biomedical & pharmaceutical industries. A maneuver's increased sensitivity and judgment have opened up new avenues for the test of prescribed medications and complex basic structure metabolites. The synthetic properties and thermal balance of plant-based polymers isolated from chemically singular soils were revealed using thermogravimetry as well DSC, quadrupole mass spectrometry, and added techniques. TGA/DSC, when used together along with MS, isolates several ions from the pattern substitute in accordance with a specific bulk-to-charge ratio.The connected instrument is used to evaluate the powder covering's physical characteristics and shame balance while also identifying basic components.

Author(s) Details:

K. Bhavyasri,
Department of Pharmaceutical Analysis, RBVRR Women’s College of Pharmacy, Barkatpura, Hyderabad-500027, India.

Please see the link here: https://stm.bookpi.org/RHST-V4/article/view/10910

Emulsified Fuel: An Alluring Fuel for Power Generation| Chapter 3 | Current Overview on Science and Technology Research Vol. 9

 Emulsion fuel is an attractive elective fuel that has the potential to lower particulate emissions in condensation ignition turbines and stationary engines. In this review, we will review different types of oil fuel and their working principles. Exceptional emphasis is put on the components basic to the expected trade use of these emulsion fuels. The impact of the fuel on motor performance, durability, and diffusions is also captured into account. A critical determinant in ensuring fuel unity with engines is the expression of additives to straighten out certain key properties and uphold stability. Maintaining tool safety accompanying these emulsions, however, may make necessary fuel tank modifications. More research is wanted to specify acceptable fuel traits, confirm complete effects on engine grit, and ensure security in handling and storage. Fuel emulsions are a system of reducing contaminant emissions from the combustion of liquid oil fuels. The introduction concerning this type of fuel onto the market is depicted by the draft of fuel emulsions with high cohesion and improved flow traits. The results were helpful for both the concern of the thermo-chemical possessions of the tested fuels and the computations of a chemical balance model.

Author(s) Details:

Harshal Patil,
Department of Oils, Oleo-chemicals & Surfactants Technology, Institute of Chemical Technology, Matunga, Mumbai-400019, India.

Jyotsna Waghmare,
Department of Oils, Oleo-chemicals & Surfactants Technology, Institute of Chemical Technology, Matunga, Mumbai-400019, India.

Please see the link here: https://stm.bookpi.org/COSTR-V9/article/view/8760

Integrated Study for the Shelf-life Evaluation in Food: Use of Spices, Herbs, and Bio-packaging | Chapter 3 | Emerging Challenges in Agriculture and Food Science Vol. 7

 The food industry has recently put environmental concerns at the centre of its main strategies. Food companies concentrated on the potential use of spices and herbs as natural additives to extend the product shelf-life in order to satisfy consumers' demands about the quality and safety of foodstuffs. Indeed, cutting-edge and/or practical packaging methods have been created in order to better preserve food quality and safety, therefore minimising environmental effects on natural resources. Therefore, scientific study on primary food packaging concentrated on the potential application of bio-packaging to both extend shelf-life and lessen the "harmful" effects on land and marine ecosystems. This study sought to evaluate the use of spices, herbs, and bio-packaging as novel preservation techniques to increase the shelf-life of food and provide a "eco-friendly" solution through an analysis of the scientific literature. These studies on the use of herbs, spices, and bio-packaging could offer fresh approaches to food preservation while minimising its negative effects on the economy, the environment, and society.

Author(s) Details:

Giuliana Vinci,
Department of Management, Sapienza University of Rome, Via del Castro Laurenziano 9, 00161, Rome, Italy.

Lucia Maddaloni,
Department of Management, Sapienza University of Rome, Via del Castro Laurenziano 9, 00161, Rome, Italy.

Sabrina A. Prencipe,
Department of Management, Sapienza University of Rome, Via del Castro Laurenziano 9, 00161, Rome, Italy.

Alessandro Bernardo,
Department of Management, Sapienza University of Rome, Via del Castro Laurenziano 9, 00161, Rome, Italy.

Please see the link here: https://stm.bookpi.org/ECAFS-V7/article/view/8315

Impact of Gypsum Addition on Portland Composite Cement (PCC) | Chapter 7 | Research Aspects in Chemical and Materials Sciences Vol. 1

 In Portland Composite Cement, gypsum can be used instead of clinker. It influences the compressive strength of cement by modulating the hydration reaction speed in order to get the best compressive strength possible. Furthermore, it delays both the early and ultimate hardening of the cement. Other materials, such as trass, are also employed in this study that were not before examined. It is a volcanic ash-derived soft rock or soil layer. Pozzolana is a kind of limestone that may be added in cement formulations to boost compressive strength. The goal of this study is to see how gypsum affects the quality of Portland Composite Cement, such as compressive strength, setting time, and SO3 concentration. They looked at clinker properties by mixing in some gypsum that had already been used in previous research. The impact of the SO3 concentration generated by the addition of gypsum, on the other hand, requires further investigation. The samples were made with varying amounts of gypsum, ranging from 0 to 5%. As for the remaining components, the clinker ratio was set at 75%, while limestone and trass were added at a constant ratio of 1.2. The fineness factor is kept in the range of 3850 50 cm2/gr as a controlled variable. At the ages of 1, 3, 7, and 28 days, the effect of adding gypsum to clinker was determined using a mortar compressive strength test and the binding time. The results reveal that adding 3.5 percent gypsum to a 28-day cure binder increased the attributes of PCC: compressive strength of 348 kg/cm2, SO3 concentration of 1.7 percent, initial setting time of ≥ 90 minutes, and final setting time of 375 minutes.

Author(s) Details:

Herliati Rahman,
Department of Chemical Engineering, Faculty of Industrial Technology, Jayabaya University, Jalan Raya Bogor km.28,8 Cimanggis Jakarta Timur, Indonesia.

Anggi Sagitha,
Department of Chemical Engineering, Faculty of Industrial Technology, Jayabaya University, Jalan Raya Bogor km.28,8 Cimanggis Jakarta Timur, Indonesia.

A. Dyah Puspita,
Department of Chemical Engineering, Faculty of Industrial Technology, Jayabaya University, Jalan Raya Bogor km.28,8 Cimanggis Jakarta Timur, Indonesia.

R. Puput Dwi,
Department of Chemical Engineering, Faculty of Industrial Technology, Jayabaya University, Jalan Raya Bogor km.28,8 Cimanggis Jakarta Timur, Indonesia.

Akhirudin Salasa,
Department of Chemical Engineering, Faculty of Industrial Technology, Jayabaya University, Jalan Raya Bogor km.28,8 Cimanggis Jakarta Timur, Indonesia.

Please see the link here: https://stm.bookpi.org/RACMS-V1/article/view/7092