the main cause for concern about global warming and climate change. Primary air pollutants include carbon monoxide (CO), carbon dioxide, water vapour and un-burnt fuel, hydrocarbons, including volatile and non-volatile organic compounds, oxides of nitrogen, sulphur dioxide (traces), and particulate matter. Pollutants, such as small particles arise not only from the exhaust but also from the roa...

In this research, an experimental study to evaluate nutrient removal from synthetic wastewater by a lab-scale moving bed biofilm process was investigated. Also, kinetic analysis of the process with regard to phosphorus and nitrogen removal was studied with different mathematical models. For nutrient removal, the moving bed biofilm process was applied in series with anaerobic, anoxic and aerobic...

the total nitrogen content of three barley cultivars: cehada capa (resistant at 25ac), cl 1243 (resistant at 5°c) and rika 1 (susceptible at all temperatures) to puccinia hordei was determined and compared in healthy and infected plants at 5° and 26°c. the results indicate that the total nitrogen content of cv. cehada capa leaves was greater than that of cl 1243 and rika 1 and that of cl 12...

Volatile compounds from the headspace gas of ten brands of the Japanese fish sauce ishiru were analyzed by GC-MS with a thermal-desorption cold-trap system. Many volatile peaks were detected and 51 compounds were identified. The major volatile compounds in ishiru included aldehydes (such as 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, and benzaldehyde), nitrogen-containing compounds (suc...

Rosemary is commonly used as a spice and a flavoring agent in food processing. Although the antioxidative properties of its extracts have been investigated, there have been few reports on the volatile components of rosemary. We designed a novel antioxidative system which can generate the volatile constituents in the gaseous phase from a rosemary extract and evaluated the gaseous antioxidative a...

The effect of adding 0.05% natural herb extracts obtained from rosemary (Rosmarinus officinalis), thyme (Thymbra spicata), and basil (Ocimum basilicum L.) on mackerel balls during 10 months frozen storage (-18oC) were investigated concerning sensory (raw cooked), biochemical (PV- peroxide value, FFA- free fatty acids, TVB-N -total volatile basic nitrogen, TBA- thiobarbituric acid pH) microbiolo...