 Many atmospheric chemicals occur in the gas phase as well as in liquid cloud droplets and aerosol particles Therefore, it is necessary to understand the distribution between the phases According to Henry's law, the equilibrium ratio between the abundances in the gas phase and in the aqueous phase is constant for a dilute solution Henry's law constants of trace gases of potential importance in environmental chemistry have been collected and converted into a uniform format The compilation contains 17 350 values of Henry's law constants for 4632 species, collected from 689 references It is also available at http://wwwhenrys-laworg 

/pdf/compilation-of-henry-s-law-constants-version-4-0-for-water-58il9q0ogv.pdf

Compilation of Henry's law constants (version 4.0) for water as solvent

The food industry expects increasingly complex properties (such as delayed release, stability, thermal protection, and suitable sensorial profile) from food ingredients, which often would not be able to be achieved without microencapsulation. This paper presents the state of the art in encapsulation technology for delivery of bioactive compounds to food. It reviews common encapsulation technologies (emphasizing their advantages and limitations) versus novel, interesting approaches in emerging technologies. This review includes a presentation of benefits resulting from the use of microencapsulated ingredients in the food industry; these benefits are going to be illustrated via few case studies bringing innovative processing. Spray drying has been used for more than 60 years to protect flavor oils against degradation/oxidation/evaporation, but melt dispersion technique has been used lately to effectively stabilize an aroma compound. Microgels produced by extrusion and emulsification techniques are considered for delivering synergistic antioxidant effects of plant extract polyphenols, their off-taste masking, and improved handling. Apart from microgels, microemulsions (produced by microfluidization or micelle formation techniques) are taken into account for entrapment of extracts containing polyphenols and essential oils. Innovative and interesting coacervation processes are depicted here as they facilitate the commercialization of coacervated food ingredients. Liposomes are gaining increasing attention in the food sector as they can provide good stability even in a water surrounding and also targeted delivery. The new scalable manufacturing protocols for the production of liposomes evolved in recent years (e.g., proliposome method) are presented here. Fluidized bed technology has been offering a versatile possibility to produce encapsulates which should release ingredients at the right place and the right time. Complex systems such as lipids in hydrogels are newly developed structures for controlled release of bioactive compounds. Finally, the effect encapsulates have when incorporated into real food products will be discussed, in particular with regard to the production of innovative functional food products. As an example, textural, sensorial, and physical quality assessment of chocolates enriched with encapsulated polyphenolic antioxidants from yarrow (Achillea millefolium L.) will be reviewed.

Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds

Encapsulation of oil in powder using spray drying and fluidised bed agglomeration

An increasing number of different types of nanoparticles are being developed for utilization within the food industry in which these are used to encapsulate, protect, and release active food ingredients. They can also be used to overcome undesirable effects on food quality due to fat, sugar, or salt reduction, or to act as sensors to detect contaminants or microbial spoilage in food products. Several techniques have been developed to fabricate food-grade nanoparticles, which vary in their ease of use, cost, and robustness. In this review, we focus on the utilization of liquid anti-solvent precipitation as a means of producing food-grade nanoparticles.

Production of nanoparticles by anti- solvent precipitation for use in food systems

The preparation of water repellent textiles by coating with different modified silica sols has been investigated. For this, pure and with 3-glycidoxypropyl triethoxysilane co-condensed silica sols were modified by three types of additives: alkyltrialkoxysilanes, polysiloxane derivatives and a fluorine containing silane. Hydrophobic properties of the coated fabrics of polyamide and of polyester mixed with cotton were determined using contact angle measurements. The hydrophobicity increases with increasing concentration of the alkylsilane additive in the silica sol and the length of the alkyl chain but with high additive concentrations plateau values in hydrophobicity were reached. Analogously textile coatings with high hydrophobicity were gained using hydrophobic polysiloxane or fluorine containing silicon compounds. The comparison of the different variants reveals that high wash-out stabilities were reached only by silica sols containing fluorine compoundsand hexadecylsilane additives. Therefore long-chain alkyltrialkoxysilane compounds could be used as substitutes for fluorine compounds for the surface modification of textiles in some practical applications.

Modified Silica Sol Coatings for Water-Repellent Textiles

A coated catalyst comprising (a) an inert carrier having a particle diameter of not less than 100 μm and a surface area of up to 20 m2 /g and (b) a coating which firmly adheres to the outer surface and in the edge zone, near the surface, of the carrier particles, and which contains the catalytic material, can be prepared by applying the catalytic material in the form of a powder of particle size not more than 300 μm, in the presence of water, to the vigorously agitated carrier by a process wherein catalytically active material in an amount of from 1 to 40 g/minute/liter of carrier, and water in a weight ratio of catalytic material to water of from 1:1 to 30:1, are applied continuously and spatially separate from one another, each at a constant speed, onto the carrier particles, which may or may not have been pre-moistened with water in an amount of up to 95% of the particle absorbency, in such a way that the water content of the coating which forms is less than the maximum degree of saturation of the coating of catalytic material.

Preparation of coated catalysts

High hydrostatic pressure (HHP) becomes more and more interesting for life science research, since it can be employed to inactivate various cells. To directly monitor “cells under pressure,” the development of an optical high-pressure chamber is required. Therefore, an optical pressure chamber that can be used for up to 300 MPa was constructed. This chamber has already been described as a tool for in situ observation of dynamic changes of microscopic structures in bright field as well as phase contrast. In combination with an inverted microscope, we obtained brilliant microscopic color pictures with an optical resolution more than 0.56 μm. Here, we demonstrate the capabilities of the HHP cell, in combination with epifluorescence microscopy. Using a nonadherent human B-cell line (Raji, ATCC CCL 86), stained with the fluorescent dyes propidium iodide, Hoechst 33342, or dihexyloxacarbocyanine iodide, we were able to show that the system is suitable to perform fluorescence microscopic analyses, with pressures up to 300 MPa, with viable mammalian cells. Microsc. Res. Tech. 69:65–72, 2006. © 2006 Wiley-Liss, Inc.

Microscopy under pressure--an optical chamber system for fluorescence microscopic analysis of living cells under high hydrostatic pressure.

Einfluss der Rauhigkeit einer Feststoffoberfläche auf den Kontaktwinkel

A thin film dryer approach for the determination of water diffusion coefficients in viscous products

http://www.comphys.ethz.ch/hans/p/349.pdf

Karl Sommer

Papers

Preparation of coated catalysts

Microscopy under pressure--an optical chamber system for fluorescence microscopic analysis of living cells under high hydrostatic pressure.

Einfluss der Rauhigkeit einer Feststoffoberfläche auf den Kontaktwinkel

A thin film dryer approach for the determination of water diffusion coefficients in viscous products

Plug conveying in a vertical tube