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Efficient removal of imidacloprid pesticide by two eco-friendly activated carbons

Mohammad Somaia Gaber, El-Refaey Ahmed A.

Journal of Water and Land Development

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2023

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no. 57

220--230

EN

In this study, the removal of imidacloprid (IMD) pesticide onto activated carbon produced from nut shells of hazelnut (HAC), and walnut (WAC) has been investigated. The prepared activated carbons were characterised by total carbon, nitrogen and hydrogen content, surface areas and pore volume. Fourier-transform infrared (FTIR), and scanning electron microscopy (SEM) were studied before and after adsorption experiments. Effects of adsorbent dose (0.02-0.2 g), contact time (10-120 min), initial imidacloprid concentration (10-100 mg∙dm-3), and pH (1-8), and temperatures (25-50°C) on the removal of IMD pesticide by HAC and WAC in the batch mode were studied. The removal percentage of imidacloprid pesticide by HAC and WAC was 93.79% and 94.72%, respectively. The study showed that the pseudo-second-order kinetics model fitted well for both activated carbons. Moreover, adsorption isotherm results were evaluated using Freundlich, Langmuir and Temkin isotherm models. The adsorption results correlated well with the Langmuir isotherm model (R2 = 0.987 and 0.964) with maximum adsorption capacities of 76.923 and 83.333 mg∙g-1 for HAC and WAC, respectively, and an equilibrium time within 120 min. The nature of the adsorption of imidacloprid pesticide onto HAC and WAC is exothermic, spontaneous and physical in nature. The two prepared activated carbons (HAC, WAC) were successfully regenerated for three cycles and could be used as an effective and low-cost adsorbent for the removal of IMD pesticide from aqueous solutions. The production of the activated carbons of HAC and WAC will provide minimisation of these wastes in the environment.

2

Mesolithic campsite from Nowe Miasteczko (western Poland)

Lewczuk Jarosław, Niedźwiecki Rafał, Moskal-del Hoyo Magdalena

Folia Quaternaria

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2023

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nr 91

63--79

EN

Archaeological site 1 in Nowe Miasteczko has been known since the mid-1920s. It is most often associated with a La Tene period cemetery of the Gubin group of the Jastorf culture. Since September 2022, archaeological excavations have been carried out at the site in connection with an ongoing construction project. The research identified a younger Mesolithic phase of the site occupation. Recovered from the fills of archaeological features were flint artefacts, bone remains, macroscopic plant remains with accumulations of hazelnut shells (Corylus avellana), and samples for absolute dating.

3

Application of organic waste for adsorption of Zn(II) and Cd(II) ions

Bakalár Tomáš, Pavolová Henrieta

Environment Protection Engineering

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2019

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Vol. 45, nr 2

35--54

EN

Biosorption of Zn(II) and Cd(II) ions from aqueous solutions onto organic waste – orange peel, hazelnut shell, and walnut shell was studied using batch adsorption experiments. In the biosorption studies, equilibrium metal ion concentration was determined. Experimental data obtained were analysed in terms of Freundlich, Langmuir, Temkin, Dubinin–Radushkevich, Redlich–Peterson, Sips, Toth, and Khan isotherms. The results of the study showed that orange peel, hazelnut shell, and walnut shell can be adequately used as low-cost alternatives for the removal of Zn(II) and Cd(II) ions from aqueous solutions with maximum sorption capacities of 15.51 and 19.8 mg/g, 11.55 and 16.65 mg/g, and 26.60 and 21.10 mg/g, respectively. The highest removal efficiency of Zn(II) and Cd(II) ions was obtained for hazelnut shells. The process was fast and about 90% of metal ions were removed by all the studied biosorbents. The sorption process was possibly chemisorption occurring on a heterogeneous surface.

4

Removal of chlorophenols from aqueous solutions by sorption onto walnut, pistachio and hazelnut shells

Kuśmierek K., Świątkowski A.

Polish Journal of Chemical Technology

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2015

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Vol. 17, nr 1

23--31

EN

The efficiency of walnut, pistachio and hazelnut shells to remove three monochlorophenols (2-CP, 3-CP and 4-CP) from aqueous solutions has been investigated. To describe the kinetic data pseudo-first and pseudo-second order models were used. The kinetics data were fitted better into the pseudo-second order model with the coefficient of determination values greater than 0.99. The k2 &ensp values increased in the order 4-CP < 3-CP < 2-CP. Sorption was also analyzed as a function of solution concentration at equilibrium. The experimental data received were found to be well described by the Freundlich isotherm equation. Effectiveness of chlorophenols removal from water on the walnut, pistachio and hazelnut shells was comparable. Individual differences in sorption of monochlorophenols were also negligible.

5

Wpływ procesu prażenia na zmianę zawartości wody oraz barwy orzechów laskowych

Ciemniewska-Żytkiewicz H., Bryś J., Bryś A., Reder M., Sujka K.

Postępy Techniki Przetwórstwa Spożywczego

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2013

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nr 1

83--87

PL

W zaprezentowanej w artykule pracy badawczej porównano wpływ parametrów prażenia (100-160°C, 10-60 minut, przy stałej prędkości przepływu powietrza) na zmiany zawartości wody oraz barwy powierzchni wewnętrznej (brązowej) łuski i powierzchni czystego jądra orzecha. Zakres pracy obejmował wyznaczenie krzywych suszenia oraz oznaczenie zawartości suchej masy. Pomiar barwy jąder orzechów laskowych oznaczono w układzie CIE L*, a*, b*, a na podstawie wyników obliczono nasycenie oraz bezwzględną różnicę barwy ΔE. Orzechy laskowe odmiany „Kataloński” poddane prażeniu pochodziły z polskich upraw. Otrzymane wyniki wskazują, że podstawowym czynnikiem decydującym o zmianach parametrów barwy jest temperatura. Istotne zmiany dotyczące wszystkich parametrów barwy (L*, a*, b*) mogą wynikać z ubytku wody w prażonych jądrach orzechów. Zawartość wody podczas prażenia obniża się nawet do poziomu 0,4%.

EN

The following study compares the parameters of roasting (100-160°C, 10-60 min) at a constant air flow rate on the basis of changes in water content and the colour development of the hazelnut kernels. The scope of this paper included drying curves preparation, moisture content determination and colour of kernel surface analysis in CIE L*, a*, b* system. Additionally, colour intensity (chroma – C) and total colour difference (ΔE) were calculated. Hazelnuts,“Kataloński’ variety cultivated in Poland were taken to the analysis. The obtained results indicated that the temperature was the main factor which affected on colour development. The significant changes occurred in all colour parameters (L*, a*, b*), what can be also correlated with the intensive water loss. The water content reduced even below 0,4%.

6

Methods of allergen detection based on DNA analysis

Słowianek M., Majak I.

Biotechnology and Food Science

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2011

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Vol. 75, nr 2

39-44

EN

Many allergens, such as hazelnut, peanut, charlock, celery, sesame, lupine, walnut, almond, macadamia nut, hickory, pistachio, wheat gliadins, may be present in food products, however, undeclared or as unintentional additives. Due to the growing number of allergic reactions, it is crucial to have fast, reliable methods of allergen detection in processed food products. This review summarizes the recent methods of allergen detection in food products based on PCR reactions, namely PCR-ELISA, Real-time PCR, PCR-PNA-HPLC, Duplex PCR and Multiplex Real-time PCR, describing their principles, applications, detection limits, drawbacks and advantages.