A hypothesis for the basis of the pro-oxidant nature of calcium ions

Oxidation degradation of 2,2',5-trichlorodiphenyl in a chelating agent enhanced Fenton reaction: Influencing factors, products, and pathways

The sodium pyrophosphate (SP)-enhanced Fenton reaction has been proven to have promising potential in remediation of polychlorinated biphenyls in soils by keeping iron ions soluble at high pH and minimizing the useless decomposition of H₂O₂. However, little information can be obtained about the effect of environmental factors on its remediation performance. Thus, the effect of environmental factors on the degradation of 2,2',5-trichlorodiphenyl (PCB18), one of the main PCB congeners in Chinese sites, was investigated in this study. PCB18 degradation was sensitive to pH, which ranged from 39.8% to 99.5% as increased pH from 3.0 to 9.0. ·OH was responsible for PCB18 degradation at pH 5.0, while both ·OH and O₂^- resulted in PCB 18 degradation at pH 7.0 with the calculated reaction activation energy of 73.5 kJ mol^-1. Bivalent cations and transition metal ions decreased PCB18 degradation markedly as their concentrations increased. The addition of humic acid had an inhibitory on PCB18 degradation, but no obvious inhibition of PCB18 removal was observed when the same concentration of fulvic acid was added. The addition of 1 and 10 μM model humic constituents (MHCs) promoted PCB18 degradation, but the addition of 100 μM MHCs decreased PCB18 removal. Biphenyl, two dichlorobiphenyl, and two hydroxy trichlorobiphenyl derivatives were identified as the major degradation products of PCB18 in the Fe²⁺/SP/H₂O₂ system at pH 7.0. Thus, an oxidative pathway contributed by OH and a reductive pathway induced by O₂^- were proposed as the main mechanisms for PCB18 degradation in the SP-enhanced Fenton reaction.

Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

Commercial cucumber fermentation produces large volumes of salty wastewater. This study evaluated the quality of fermented cucumbers produced commercially using an alternative calcium chloride (CaCl2) brining process. Fermentation conducted in calcium brines (0.1 M CaCl2, 6 mM potassium sorbate, equilibrated) with a starter culture was compared to standard industrial fermentation. Production variables included commercial processor(n=6), seasonal variation (June–September, 2 years), vessel size (10,000–40,000 L), cucumber size (2.7–5.1 cm diameter), and bulk storage time (55–280 days). Cucumber mesocarp firmness, color, bloater defects, pH, and organic acids were measured. Complete lactic acid fermentation was achieved, resulting in terminal fermentation pH values of 3.23 ± 0.09 and 3.30 ± 0.12 for CaCl2and NaCl processes, respectively. On average, CaCl2brined, fermented cucumbers were 1.8 N less firm, which remained significant in the finished product(P<0.0001). Color differences evidenced by higher hue and lower chroma values(P<0.0269)were consistent with increased photooxidation in CaCl2brined cucumbers. Commercial implementation of CaCl2brines for cucumber fermentation in open tanks variably resulted in texture and color defects that can impact product quality. Additional research is needed to understand the atypical softening observed at the commercial scale and identify process controls for quality improvements.

New Insights of the Fenton Reaction Using Glycerol as the Experimental Model. Effect of O2, Inhibition by Mg(2+), and Oxidation State of Fe

The use of iron ions as catalyst of oxidation with hydrogen peroxide, known as the Fenton reaction, is important for industry and biological systems. It has been widely studied since its discovery in the 19th century, but important aspects of the reaction as which is the oxidant, the role of oxygen, and the oxidation state of Fe still remain unclear. In this work new mechanistic insights of the oxidation of carbohydrates by the Fenton reaction using glycerol as experimental model are described. The reaction was studied by means of oxidation reduction potential (ORP) measures. The stoichiometry was measured, showing the important role of oxygen for lowering H2O2 consumption under aerobic conditions. Evidence is provided to demonstrate that in this system Fe(2+) generates a catalyst by reacting with a substrate to produce a complex, which gives rise to singlet oxygen after reacting with H2O2. This is the first time that the inhibitor effect of Mg(2+) is reported in this reaction, and its participation in the mechanism is described. A rational mechanism for the oxidation of glycerol using the Fenton reaction under these specific conditions is proposed. The role of oxygen, the participation of Fe(2+), and the inhibition by Mg(2+) are fully demonstrated experimentally.