...MEDITERRANEAN Pollution prevention opportunities in the Tanning sector industry CLEANER within the mediterranean region production Regional Activity Centre for Cleaner Production (RAC/CP) Mediterranean Action Plan Ministry of the Environment Spain Autonomous Government of Catalonia Ministry of the Environment Centre for Cleaner Production Initiatives Pollution Prevention Opportunities in the Tanning Sector Industry within the Mediterranean Region Note: This publication may be reproduced in whole or in part and in any form of educational and non-profit purposes without special permission from the Regional Activity Centre for Cleaner Production (RAC/CP), provided acknowledgement of the source is made. RAC/CP would appreciate receiving a copy of any publication that uses this material as a source. No use of this publication may be made for resale or for any other commercial purposes whatsoever without prior permission in writing from RAC/CP. If you consider that some part of this study could be improved or there is any lack of precision, we would appreciate if you could notify it to us. Study finished on January 2000 Study published on October 2000 Additional copies or information could be requested to: Regional Activity Centre for Cleaner Production (RAC/CP) C/ París, 184 – 3ª planta 08036 Barcelona (Spain) Tf. (+34) 93 415 11 12 - Fax (+34) 93 237 02 86 e-mail: cleanpro@cema-sa.org Web page: http://www.cema-sa.org Page 1 of 162 Pollution...
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...Faculty of Science School of Materials Science and Engineering Using Al6063 Chips to produce Porous Material by Powder metallurgy By YIFU FANG A thesis submitted for the Degree of Master of Engineering ACKNOWLEDGEMENTS I would like to express my special appreciation and thanks to my supervisor A/Prof. Sammy Chan who has been a tremendous mentor for me. I would like to thank you for encouragement of my research and guide me to learn how to think independently like a professional researcher. Your advice on both research as well as on my career have been priceless. And also appreciate the help from Andrew in ADFA who helped me to do the impact test and provided me plenty of background information about how the test worked. I really couldn't analyze the data without it. I would also like to thank our group member Andrew, Johnson and Alex who have assisted me to do the experiment and offer me some techniques for operating the experimental equipment. A special thanks to my family. Words cannot express how grateful I am. Thanks to you, I have this chance to study in this first class university and finally graduate. I would also like to express my gratitude to lab manager George Yang’s and Rahmat Kartono’s helps and trainings on my experiments. Thanks for all the supports from the the School of Materials Science and Engineering, UNSW Australia. ABSTRACT Recycling aluminium now is fairly popular in the world since more than 15% of the aluminium...
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...Cast iron is difficult, but not impossible, to weld. In most cases, welding on cast iron involves repairs to castings, not joining casting to other members. The repairs may be made in the foundry where the castings are produced, or may be made to repair casting defects that are discovered after the part is machined. Mis-machined cast iron parts may require repair welding, such as when holes are drilled in the wrong location. Frequently, broken cast iron parts are repaired by welding. Broken cast iron parts are not unusual, given the brittle nature of most cast iron.While there are a variety of types of cast iron, the most common is gray cast iron, and these guidelines are directed toward this type of material. A few facts about cast iron help in understanding the welding challenges. Cast iron typically has a carbon content of 2% - 4%, roughly 10 times as much as most steels. The high carbon content causes the carbon to form flakes of graphite. This graphite gives gray cast iron its characteristic appearance when fractured.When castings are made, molten iron is poured into a mold and allowed to slowly cool. When this high carbon material is allowed to cool slowly, crack free castings can be made. Remembering this is helpful when welding cast iron: during and after welding, the casting must either be allowed to cool slowly, or should be kept cool enough that the rate of cooling is not important.A critical temperature in most cast iron is about 1450 degrees F. When at this temperature...
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...Handbook of Formulae and Physical Constants For The Use Of Students And Examination Candidates Duplication of this material for student in-class use or for examination purposes is permitted without written approval. Approved by the Interprovincial Power Engineering Curriculum Committee and the Provincial Chief Inspectors' Association's Committee for the standardization of Power Engineer's Examinations n Canada. www.powerengineering.ca Printed July 2003 Table of Contents TOPIC PAGE SI Multiples..........................................................................................1 Basic Units (distance, area, volume, mass, density) ............................2 Mathematical Formulae .......................................................................5 Applied Mechanics .............................................................................10 Thermodynamics.................................................................................21 Fluid Mechanics..................................................................................28 Electricity............................................................................................30 Periodic Table .....................................................................................34 Names in the Metric System VALUE 1 000 000 000 000 1 000 000 000 1 000 000 1 000 100 10 0.1 0.01 0.001 0.000 001 0.000 000 001 0.000 000 000 001 EXPONENT 1012 109 106 103 102 101 10-1 10-2 10-3 10-6 10-9...
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...EXPERIMENT 1 DETERMINATION OF DISSOLVED OXYGEN IN WATER INTRODUCTION The dissolved oxygen content is an important index when considering its suitability for town supply. A good clean potable water will give dissolved oxygen value close to the theoretical value for the saturated solution of oxygen in water. When there is pollution from organic matter and other trade effluents, the dissolved oxygen is up in various biochemical oxidation processes and its is only slowly replaced through surface absorption. Such water will give a low dissolved oxygen content until oxidation is completed. Adequate dissolved oxygen is necessary for the life of fish and other aquatic organisms. The methods described below for the determination of oxygen in water is based on that devised by Winkler. When manganese hydroxide is precipitated in the water sample it is quickly oxidized to higher hydrated oxides (probably in the four valent state) by the dissolve oxygen. Iodine, equivalent to the dissolved oxygen content, is then liberated on acidification in the presence of iodine, and it may be titrated with standard thio‐sulphate. INTERFERENCES AND PRE – TREATMENT Most oxidising and reducing substances e.g dissolved organic substances, nitrite ions, higher‐valency manganese compounds, active chlorine, sulphide and sulphite ions, iron (II) and irons interfere. The influence of the dissolved organic substances can be excluded by conversion of the manganese hydroxides...
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...maintenance of biological functions that are necessary for sustaining life. Nutrients are the fundamental elements or chemical substances that makeup the foods we eat and they are affected differently by the various biological processes in the body (Mosby's Medical Dictionary). Together, they give food theirs their distinct color, flavor and texture (Tull) There are six types of nutrients which are classified as: macronutrients, micronutrients and water. Macronutrients, as the term implies are large in size and are required in large quantities by the body to provide energy, growth, development and regulation metabolic functions. This group consists of protein, fat and carbohydrates. On the other hand, micronutrients are smaller in comparison and only a minute amount is required by the body to aid macronutrients in their various capacities. Micronutrients are made up of vitamins and minerals. Coherently, water is needed to...
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...------------------------------------------------- Overview[edit] Nutritional science investigates the metabolic and physiological responses of the body to diet. With advances in the fields of molecular biology, biochemistry, genetics, the study of nutrition is increasingly concerned with metabolism and metabolic pathways: the sequences of biochemical steps through which substances in living things change from one form to another. The human body contains chemical compounds, such as water, carbohydrates (sugar, starch, and fiber), amino acids (in proteins), fatty acids (in lipids), and nucleic acids (DNA and RNA). These compounds in turn consist of elements such as carbon, hydrogen, oxygen, nitrogen, phosphorus, calcium, iron, zinc, magnesium, manganese, and so on. All of these chemical compounds and elements occur in various forms and combinations (e.g. hormones, vitamins, phospholipids, hydroxyapatite), both in the human body and in the plant and animal organisms that humans eat. The human body consists of elements and compounds ingested, digested, absorbed, and circulated through the bloodstream to feed the cells of the body. Except in the unborn fetus, the digestive system is the first system involved in obtaining nutrition. In a typical adult, about seven liters of digestive juices enter the digestive tract.[citation needed] These break chemical bonds in ingested molecules, and modulate their conformations and energy states. Though some molecules are absorbed into the bloodstream...
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...NaNotechNology applicatioNs for cleaN Water Micro & NaNo TechNologies series editor: Jeremy ramsden Professor of Nanotechnology Microsystems and Nanotechnology Centre, Department of Materials Cranfield University, United Kingdom the aim of this book series is to disseminate the latest developments in small scale technologies with a particular emphasis on accessible and practical content. these books will appeal to engineers from industry, academia and government sectors. for more information about the book series and new book proposals please contact the publisher, Dr. Nigel hollingworth at nhollingworth@williamandrew.com. http://www.williamandrew.com/MNt NaNotechNology applicatioNs for cleaN Water edited by Nora savage Office of Research and Development, US Environmental Protection Agency and (in alphabetical order) Mamadou Diallo Materials and process simulation center, Division of chemistry and chemical engineering, california institute of technology Jeremiah Duncan Nanoscale Science and Engineering Center, University of Wisconsin-Madison anita street Office of Research and Development, US Environmental Protection Agency and Center of Advanced Materials for the Purification of Water with Systems, University of Illinois at Urbana-Champaign richard sustich N o r w i c h , N Y, U S A copyright © 2009 by William andrew inc. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying...
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...Introduction Brewing beer is really a very simple process, a unique mix of art and science that consists of a number of key steps. Brewing begins with malted barley that is milled and mixed with hot water to form a mash. During mashing, the malt starches are converted to sugars. The sugar rich water is then strained through the bottom of the mash and is now called wort. The wort then goes to the brew kettle where it is brought to a boil. During this stage, hops are added at different times during the boil for either bitterness or aroma. The wort is then cooled and aerated, and brewers' yeast is added for fermentation. The yeast produces alcohol and carbon dioxide and other byproducts from the sweet wort. After fermentation the "green beer" undergoes maturation. The last step in the brewing process is filtration, and then carbonation. Next the beer is moved to a holding tank where it stays until it is bottled or kegged. For a more detailed description of the brewing process click "Continue." Barley Malt Barley malt is to beer as grapes are to wine. It is ideally suited to brewing for many reasons. Malted barley has a high complement of enzymes for converting its starch supply into simple sugars and contains protein, which is needed for yeast nutrition. Of course, one important element is its flavor. There are two types of barley: six-row and two-row. [pic] Pale Ale Malt Barley Malt Six-row Barley Malt Generally, six-row barley has a higher enzyme content...
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...1. INTRODUCTION 1.1 Introduction to Nestle Nestlé was founded in 1867 on the shores of Lake Geneva in Vevey, Switzerland and its first product was “Farine Lactée Nestlé”, an infant cereal specially formulated by Henri Nestlé to provide and improve infant nutrition. From its first historic merger with the Anglo-Swiss Condensed Milk Company in 1905, Nestlé has grown to become the world’s largest and most diversified food Company, and is about twice the size of its nearest competitor in the food and beverages sector. Nestlé’s activities contribute to and nurture the sustainable economic development of people, communities and nations. Above all, Nestlé is dedicated to bringing the joy of ‘Good Food, Good Life’ to people throughout their lives, throughout the world. 1.2 History Of Nestle * The Nestlé Company was Henri Nestlé's search for a healthy, economical alternative to breastfeeding for mothers who could not feed their infants at the breast. * The Company formed by the 1905 merger was called the Nestlé and Anglo- Swiss Milk Company. The close of World War II marked the beginning of the most dynamic phase of Nestlé's history. Throughout this period, Nestlé's growth was based on its policy of diversifying within the food sector to meet the needs of consumers. * In 1947, Nestlé merged with Alimentana S.A., the manufacturer of Maggi seasonings and soups, becoming Nestlé Alimentana Company. After the agreement with L’Oreal in 1974, Nestlé's overall position...
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...Carbohydrates Carbohydrates: Good Carbs Guide the Way ------------------------------------------------- Top of Form What Are Carbohydrates? Carbohydrates are found in a wide array of foods—bread, beans, milk, popcorn, potatoes, cookies, spaghetti, soft drinks, corn, and cherry pie. They also come in a variety of forms. The most common and abundant forms are sugars, fibers, and starches. The basic building block of every carbohydrate is a sugar molecule, a simple union of carbon, hydrogen, and oxygen. Starches and fibers are essentially chains of sugar molecules. Some contain hundreds of sugars. Some chains are straight, others branch wildly. Carbohydrates were once grouped into two main categories. Simple carbohydrates included sugars such as fruit sugar (fructose), corn or grape sugar (dextrose or glucose), and table sugar (sucrose). Complex carbohydrates included everything made of three or more linked sugars. Complex carbohydrates were thought to be the healthiest to eat, while simple carbohydrates weren’t so great. It turns out that the picture is more complicated than that. The digestive system handles all carbohydrates in much the same way—it breaks them down (or tries to break them down) into single sugar molecules, since only these are small enough to cross into the bloodstream. It also converts most digestible carbohydrates into glucose (also known as blood sugar), because cells are designed to use this as a universal energy source. Fiber is an exception. It...
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...Organic Chemistry Second Edition The INSTANT NOTES series Series Editor: B.D. Hames School of Biochemistry and Molecular Biology, University of Leeds, Leeds, UK Animal Biology 2nd edition Biochemistry 2nd edition Bioinformatics Chemistry for Biologists 2nd edition Developmental Biology Ecology 2nd edition Immunology 2nd edition Genetics 2nd edition Microbiology 2nd edition Molecular Biology 2nd edition Neuroscience Plant Biology Chemistry series Consulting Editor: Howard Stanbury Analytical Chemistry Inorganic Chemistry 2nd edition Medicinal Chemistry Organic Chemistry 2nd edition Physical Chemistry Psychology series Sub-series Editor: Hugh Wagner Dept of Psychology, University of Central Lancashire, Preston, UK Psychology Forthcoming titles Cognitive Psychology Physiological Psychology Organic Chemistry Second Edition G. L. Patrick Department of Chemistry and Chemical Engineering, Paisley University, Paisley, Scotland This edition published in the Taylor & Francis e-Library, 2005. "To purchase your own copy of this or any of Taylor & Francis or Routledge's collection of thousands of eBooks please go to www.eBookstore. tandf.co.uk.” © Garland Science/BIOS Scientific Publishers, 2004 First published 2000 Second edition published 2004 All rights reserved. No part of this book may be reproduced or transmitted, in any form or by any means, without permission. A CIP catalogue record for this book is available from the British Library. ISBN 0-203-42761-0 Master e-book...
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...Maria Vasilenko 223901 Feasibility of using biosensors for heavy metal detection in complex matrices such as bio-slurries. Master of Science Thesis Examiners: Professor Matti Karp Professor Raghida Lepistö Examiner and topic approved in The Science and Bioengineering Department Council meeting on 7.11.2012 Abstract TAMPERE UNIVERSITY OF TECHNOLOGY Master‟s Degree Programme in Science and Bioengineering Vasilenko Maria: Feasibility of using biosensors for heavy metal detection in complex matrices such as bio-slurries. Seminar paper, 97 pages November 2012 Major: Biotechnology Examiners: Matti Karp, Raghida Lepisto Keywords: environmental pollution, heavy metals, biosensors, slurries The quality of bioslurries that are used in industrial production and agriculture need to be watched very closely to avoid spreading of contaminants on area and poisoning of humans and animals. Because heavy metals are very stable and toxic in many chemical compositions, their amount should be estimated very thoroughly. A new approach that involved biosensors was tested in this study. Because the slurries are complex non-unified matrices which composed of two phases – solid and liquid, the cell behavior can varies a lot from the one that explained in water and so the estimation of ion concentration can be not reliable. It was shown that the cell actually behave different in the slurries. Normally the dissolved compounds suppress the biosensor activity and, in the same time, the ions in the...
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...How is the scientific method used to solve problems? Scientific method used to solve problems by keen observations, rational analysis, and experimentation. Observation: Closely observe the physical world around you. How is the scientific method used to solve problems? Scientific method used to solve problems by keen observations, rational analysis, and experimentation. Observation: Closely observe the physical world around you. Question: Recognize a question or a problem. Hypothesis: An educated guess or a reasonable explanation. When the hypothesis can be tested by experiment, it qualifies as a scientific hypothesis Prediction: Consequences that can be observed if the hypothesis is correct. The consequences should be absent if the hypothesis is not correct. Conclusion: Formulate the simplest general rule that organizes the hypothesis, predicted effects, and experimental findings. What is the principle of falsifiability? For a hypothesis to be considered scientific it must be testable?it must, in principle, be capable of being proven wrong. Fact: A phenomenon about which competent observers can agree. Theory: A synthesis of a large body of information that encompasses well-tested hypotheses about certain aspects of the natural world. Law: A general hypothesis or statement about the relationship of natural quantities that has been tested over and over again and has not been contradicted. Also known as a principle. Evidence: which...
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...Dear nutrition student, Thank you for inquiring about my RD/DTR study guide. And yes, there is no catch, the study guide is COMPLETELY FREE! All I ask for is some feedback. So feel free to shoot me any questions/comments! A little background: This study guide is the culmination of years of my own research. And after careful thought, I put into the study guide what I feel are the most important concepts you need to know for the RD/DTR exam. If you notice, I spent much time teaching you in detail the concepts you need to know, not just “spitting” you questions with little or no explanation. I believe this is important. I know you might be thinking “oh, how am I going to absorb and learn all this material?” I say, just read and answer the questions at your own pace. Simply test yourself and of course take some breaks along the way. Just take it one concept at a time. After you have mastered one concept, then move on to the next. I know if you study whole-heartedly what I have outlined in this study guide, you are sure to pass! GOOD LUCK! YOU CAN DO IT! ϑ Your nutrition friend, -Jonathan Brown, B.S, DTR THE “NO FLUFF” RD/DTR STUDY GUIDE *Updated as of July 2011 The “NO FLUFF” RD/DTR STUDY GUIDE Tips for taking the RD/DTR exam 1. PERIODICALLY CHECK THE CLOCK TO MAKE SURE YOU’RE GOOD ON TIME! If you wish, get a basic digital watch with a timer for...
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