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Abstract
Research subject: The combustion of fossil fuels to supply energy produces large amounts of carbon dioxide. Carbon dioxide emissions have led to rising global temperature and many natural disasters, including floods, hurricanes, rising sea levels, and widespread droughts, that threaten ecological systems and human life. Therefore, the uptake and removal of carbon dioxide from sources or the environment play a key role in countering the threat of global warming.
Research approach: In this study, a venturi scrubber was utilized to eliminate CO2 from the air stream on a semi-industrial scale. The effects of different parameters including inlet air flow rate to the venturi scrubber, solvent flow rate, and solvent loss during the scrubbing process were investigated on CO2 absorption by a nanofluid solvent containing iron oxide/water at the presence of tetramethylammonium hydroxide (TMAH) as a surface-active material.
Main results: The surface-active material of TMAH prevents the agglomeration of nanoparticles in the base fluid and stabilizes the fluid. The maximum efficiency of absorption and the highest molar flux of CO2 were achieved when iron oxide nanoparticles were used along with graphene nanosheets with the ratios of iron oxide nanoparticles (25%) and graphene nanosheets (75%) at the presence of TMAH surface-active material due to their nature. The reason is the better agitation (of the solution) by iron oxide nanoparticles that results in an increased displacement of graphene nanosheets. The random Brownian movements of nanoparticles create micron size eddies that increase mass transfer at the gas-liquid interface. In addition, molar flux and CO2 gas absorption efficiency decreased by increasing the concentration of nanoparticles.
Keywords: Hybrid nanofluid; Venturi scrubber; Gas absorption; Iron oxide nanoparticles; Graphene nanosheets

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Tests were done to determine high-yielding and stable durum wheat genotypes. An experiment was set up as a RCBD (Randomized Complete Block Design) with three replications on 17 advanced durum wheat genotypes under rainfed and supplementary irrigation conditions in the cropping seasons of 2011-13. Combined analysis of variance indicated that environment main effect accounted for 70.09% of total yield variation; and effects of genotype and Genotype×Environment Interaction (GEI) accounted for 2.95 and 10.71%, respectively. Results indicated remarkable difference in genotypes response across environments. G×E interaction was analyzed following Additive Main effects and Multiplicative Interaction (AMMI) model. The first two interaction Principal Component Axes (IPCA1 and IPCA2) explained 53.75 and 36.99% of total interaction effects, respectively. Based on the AMMI model, AMMI Stability Value (ASV) and Genotype Selection Index (GSI), genotypes G11, G8, and G14 were selected for all environments. According to the AMMI2 biplot, the G15, G16 and G17 exhibited specific adaptation with rainfed (E1) and irrigation (E2) environments. G3 and G4 displayed specific adaptation with rainfed (E3) environment and G10, G9, G1, and G12 indicated specific adaptability with irrigation (E4) environment. The E3 had high discrimination ability, so, this environment was considered sufficient for making genotypes recommendation. Results of this investigation illustrate that the AMMI stability parameters are suitable for characterizing stable genotypes and that the GSI parameter can detect genotypes with high grain yield and good stability for plant breeding research in durum wheat.

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Due to the importance of bread in the diet of the worldchr('39')s people, it is vital to pay attention to increasing the nutritional properties of this product. In order to reduce the content of phytic acid and increase the shelf life, in this study, an attempt was made to investigate the effect of microencapsulation of amylase and phytase enzymes in bread. Chemical, physical, microbial, and sensory properties of whole-grain toast containing microencapsulated enzymes and free enzymes toasts were compared with the control sample (whole-grain toast and no enzyme). The results showed that samples containing free and encapsulated enzymes had less Phytic acid than the control sample (p≤0.05). The specific volume and porosity of the samples containing free and microencapsulated enzymes were higher, and their viscosity was lower than the control sample (p≤0.05). Samples containing enzymes had the lowest brightness, redness, and yellowness parameters than the control (p≤0.05). Control samples had lower numbers of mesophilic bacteria, mold, and yeast, and the samples containing the microencapsulated enzyme showed the highest sensory score by the fifth day of the test (p≤0.05). The results showed that encapsulated enzyme had a higher amount of phytic acid than the sample containing free enzyme. However, in other results, there was no difference between the microencapsulated and free samples, and the use of microencapsulated enzymes during storage led to Increasing the score of sensory properties, and it can be used to increase the quality of toast containing bran.

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Milk fat, one of the expensive fatty matters, might be sometimes adulterated with other edible fats, particularly palm oil or its fractions, which can be a major problem for the dairy industry, especially in Iran. The aim of this study was to investigate the adulteration of milk fat based on some minor components present in unsaponifiable matters, namely, sterols and squalene. Different concentrations of palm oil and its fractions (0, 1, 2, 5, 10, 20, 50, and 100%) were added to pure milk fat. Sterol and squalene contents were determined by the application of GC and HPLC, respectively. The experimental data showed that β-sitosterol was the main phytosterol in palm oils and it could be a good indicator for detection of adulteration by palm oil as low as 5%. The result also indicated that squalene was not identified in milk fat, so, it can be considered as a good indicator to show the presence of palm oil as low as 1%. According to the results, it might be concluded that sterols and squalene could be used as important indicators to find the presence of palm oil and its fractions in milk fat.