Ramu M. Rao

The effect of binders and agricultural by-products on physical and chemical properties of granular activated carbons

Four binders (coal tar, sugarcane molasses, sugar beet molasses, corn syrup) were mixed with three agricultural by-products (rice hulls, rice straw, sugarcane bagasse) in different combinations and these mixtures transformed into granular activated carbons (GACs). GACs were evaluated for the physical properties of burn-off/yield, surface area, bulk density and hardness and the chemical properties of pH and ash. These properties, except for burn-off/yield, were compared to the same properties of two commercial reference carbons made from bituminous coal with coal tar binder. The results show that GACs made with corn syrup as binder exhibited surface areas, bulk densities, hardness, pH and ash values closest to the reference carbons. The presence of a specific by-product appeared less important than the presence of a specific binder in determining the physical and chemical characteristics of the GACs.

Removal of sugar colorants by granular activated carbons made from binders and agricultural by-products

Twenty-four granular activated carbons (GACs) made from mixtures of four binders (coal tar, sugarcane molasses, sugar beet molasses, corn syrup) and three agricultural by-products (rice hulls, rice straw, sugarcane bagasse) were evaluated for their ability to remove sugar colorants (molasses color removal, sugar decolorization). These properties were compared to the same properties of two commercial reference carbons. GACs made from sugarcane bagasse, in general, possessed the best ability to remove sugar colorants and were closest to the reference carbons in this regard. In fact, the four highest ranked GACs all used bagasse as a feedstock along with four different binders. Therefore, the ability to remove sugar colorants appears to be by-product dependent with the binder playing a minor role.

Polychlorinated biphenyls (Pcbs) in food

The universal presence and toxicity of polychlorinated biphenyls (PCBs) poses a threat to the environment and human health. They are disturbingly widespread in the ecosystem, including human adipose tissue, human milk, and even brain and liver of small children. Paradoxically, although they have been in commercial use since the last 40 years, they were reported in environmental samples only very recently. It is interesting to note that the properties which make them industrially indispensable are the same properties which cause them to persist in the environment. Their enormous commercial uses include incorporation in adhesives, paints, varnishes, printing inks, elastomeres, lubricants, hydraulic fluids, liquid seals, flexible packaging, heat transfer fluids, fire retardants, carbonless reproducing papers, and many others. This also indicates the numerous ways by which they can gain access to the environment and marine food chains, as well as food products. Mass‐scale poisoning and contamination resulted ...

Potential of acid activated clays in the clarification of Menhaden stickwater

Abstract The primary objective of this investigation was to determine the feasibility of using acid activated clays to clarify menhaden stickwater effluent. Experiments, such as physical and chemical properties determinations, effect of changes in pH and temperature and coagulation, and coagulation followed by clay treatment were also performed to study the separation of solids in stickwater. Analysis of the stickwater showed that it contained 4.5% crude protein, 1.4% crude fat, 6.5% total solids, 1.13% ash and 93.1% water. At a wavelength of 575 um, the sample absorbed all the light and the percent transmittance was zero. When diluted 1:100 the percent transmittance was 0.39 at the same wavelength. Measured at 25°C the sample had a viscosity of 9.0 centipoises. The results showed that the precipitation of fat increased with increasing temperatures, while the reverse was true for protein. A pH of 4.0 gave the maximum clarification at all temperatures employed. The viscosity decreased at pH values above an...

Nutritional quality of meals served by selected foodservices

A review of the nutritional quality of foods served by selected types of foodservices reveals the lack of information in this area. The foodservice industry is growing rapidly with new technological innovations and management practices. However, little effort has been made toward the nutrient quality of foods served by important foodservice operations. Foodservice operations are discussed from the institutional and commercial point of view. Under the institutional type, foodservices in nursing homes, hospitals, schools, colleges, and universities are discussed. Fast foodservices are primarily focused under commercial type of foodservices. Other discussions are based on nutrient contents of foods prepared in quantities. Lack of data pertaining to nutrient content of foods served by foodservice operations is evident.

Nutrition and current concepts of obesity

Obesity is and has been one of the foremost health problems in the U.S. and in many other countries. It is so interrelated with different factors that it is very difficult to single out the effect of one particular aspect. However, an effort is made in this review to focus on obesity only from a nutritional point of view. Childhood nutrition and its impact on obesity is particularly emphasised since weight gain during early infancy has been associated with obesity in later stages of life. There is considerable evidence that links obesity with certain diseases of the cardiovascular system and diabetes. A review of this relationship is also outlined based on recent developments. The causes, classification and consequences of obesity are discussed in detail followed by critical evaluation of the possible and prevalent treatment methods.