scholarly journals Forensic Identification of Air Freshener Components from the Toxicological Samples by GC-MS : a case report

2020 ◽  
Vol 2 (2) ◽  
pp. 197-202
Author(s):  
Puja Mukharjee ◽  
Bhuvnesh Yadav ◽  
Prem P. Singh
Keyword(s):  
Indoor Air ◽  
Aromatic Compounds ◽  
Phenol Formaldehyde ◽  
Forensic Identification ◽  
Confirmatory Test ◽  
Toxic Substances ◽  
Oral Ingestion ◽  
Dimethyl Phosphate ◽  
Carbolic Acid ◽  
Gas Chromatography Mass Spectroscopy

Indoor air fresheners are commonly used to deodorize rooms and cars. A case of air freshener intoxication by oral ingestion was forwarded to the forensic laboratory to determine the components and cause of death. The presumptive tests were conducted for organo-phosphorus and organo-chloro compounds, formaldehyde, carbolic acid, drugs and aromatic compounds. Gas Chromatography–Mass Spectroscopy (GC-MS) was used as a confirmatory test for all these compounds. Presence of toxic substances like dichlorvos (2,2 di-chlorovinyl dimethyl phosphate), phenol, formaldehyde, naphthalene was confirmed in the air freshener that led to the person’s death. Laboratory analysis also confirmed the presence of alprazolam in the viscera as per case history. The methodology used can be utilized as a reference for TLC and GC-MS based analysis of such cases

scholarly journals EFFECTS OF GROUNDNUT (ARACHIS HYPOGEA L) VARIETIES ON THE FLAVOUR PROFILE AND CONSUMER ACCEPTABILITY OF DAKUWA (A CEREAL-GROUNDNUT BASED SNACK)

2020 ◽  
Vol 4 (3) ◽  
pp. 86-92
Author(s):  
Adekanmi Kamar Oladele ◽  
Kazeem A. Sogunle
Keyword(s):  
Sensory Evaluation ◽  
Aromatic Compounds ◽  
Raw Materials ◽  
Consumer Acceptability ◽  
Arachis Hypogea ◽  
Browning Reaction ◽  
Sensory Qualities ◽  
Flavour Profile ◽  
Gas Chromatography Mass Spectroscopy

The quality of Dakuwa can be affected by raw materials and processing methods. This work studied the effects of groundnut (Arachis hypogea L.) varieties (Campala, white and Sere) on the colour, flavour profile and sensory properties of Dakuwa. The flavour profile of the Dakuwa samples was analysed with gas chromatography – mass spectroscopy (GC – MS), colour by chroma meter and proximate composition using standard methods while sensory evaluation was done by 25 untrained panelists. The results were analysed using one way analysis of variance. Dakuwa sample with Campala groundnut (DKWC) had the highest concentration of alcohols (20 μg /100 g), aldehydes (86 μg /100 g), ketones (1.9 μg /100 g),  heterocyclic aromatic compounds (11.2 μg /100 g), and total flavour compounds (151 μg /100 g) suggesting higher lipid oxidation and Maillard reaction compared to Dakuwa with Sere and White groundnuts.  DKWC had significantly lower L* (lightness) value and significantly higher browning index (84.75) suggesting a higher browning reaction compared to other samples. Sensory evaluation results indicated no significant (p > 0.05) difference in the samples. It can be concluded that any of the three groundnut varieties can be used to produce Dakuwa without altering its sensory qualities.

scholarly journals Effects of Electronic Cigarettes on Indoor Air Quality and Health

2020 ◽  
Vol 41 (1) ◽  
pp. 363-380 ◽  
Author(s):  
Liqiao Li ◽  
Yan Lin ◽  
Tian Xia ◽  
Yifang Zhu
Keyword(s):  
Air Quality ◽  
Indoor Air Quality ◽  
Indoor Air ◽  
Ultrafine Particles ◽  
Electronic Cigarettes ◽  
Cardiovascular Effects ◽  
Health Concern ◽  
Chemical Compositions ◽  
Indoor Environments ◽  
Toxic Substances

With the rapid increase in electronic cigarette (e-cig) users worldwide, secondhand exposure to e-cig aerosols has become a serious public health concern. We summarize the evidence on the effects of e-cigs on indoor air quality, chemical compositions of mainstream and secondhand e-cig aerosols, and associated respiratory and cardiovascular effects. The use of e-cigs in indoor environments leads to high levels of fine and ultrafine particles similar to tobacco cigarettes (t-cigs). Concentrations of chemical compounds in e-cig aerosols are generally lower than those in t-cig smoke, but a substantial amount of vaporized propylene glycol, vegetable glycerin, nicotine, and toxic substances, such as aldehydes and heavy metals, has been reported. Exposures to mainstream e-cig aerosols have biologic effects but only limited evidence shows adverse respiratory and cardiovascular effects in humans. Long-term studies are needed to better understand the dosimetry and health effects of exposures to secondhand e-cig aerosols.

Volatile Compounds Produced in Cheese by Enterobacteriaceae Strains of Dairy Origin

2004 ◽  
Vol 67 (3) ◽  
pp. 567-573 ◽  
Author(s):  
PILAR MORALES ◽  
ISABEL FELIU ◽  
ESTRELLA FERNÁNDEZ-GARCÍA ◽  
MANUEL NUÑEZ
Keyword(s):  
Volatile Compounds ◽  
Aromatic Compounds ◽  
Ph Value ◽  
Hierarchical Cluster ◽  
Enterobacter Cloacae ◽  
Enterobacter Sakazakii ◽  
Dynamic Headspace ◽  
Serratia Liquefaciens ◽  
Fresh Cheese ◽  
Gas Chromatography Mass Spectroscopy

The formation of volatile compounds in fresh cheese by 10 Enterobacteriaceae strains of dairy origin (4 Hafnia alvei, 2 Serratia liquefaciens, 1 Enterobacter cloacae, 1 Enterobacter sakazakii, and 2 Escherichia coli strains) was investigated. Small cheeses were made from pasteurized cow's milk separately inoculated with 1–3 × 103 CFU/ml of each of the Enterobacteriaceae strains, with glucono-δ-lactone added to achieve a pH value of 5.2 in the curds. All strains reached counts close to 108 CFU/g in 1-day-old cheeses and survived well from day 1 to day 8. Cheeses were analyzed for volatile compounds by gas chromatography–mass spectroscopy, after extraction by dynamic headspace using a purge and trap apparatus. Sixty-one volatile compounds were determined in cheeses, 31 of which were further investigated. Significant increases of aldehydes, sulfur compounds, and aromatic compounds were recorded from 2-h curd to 1-day-old cheese, and of ketones, alcohols, and acids from 2-h curd to 8-day-old cheese. Acetaldehyde, 2-methyl propanal, and 3-methyl butanal predominated among aldehydes; 2,3-butanedione,2,3-pentanedione,and 3-hydroxy 2-butanone among ketones; ethanol, 2-methyl propanol, and 3-methyl butanol among alcohols; and ethyl acetate among esters. Hierarchical cluster analysis of strains using the data of 31 volatile compounds separated clearly the strain of E. sakazakii, which produced high amounts of volatile compounds, from the other Enterobacteriaceae strains.

Environmental microbiology

2017 ◽  
Vol 2 (11) ◽  
Author(s):  
Felicita Briški ◽  
Marija Vuković Domanovac
Keyword(s):  
Indoor Air ◽  
Hot Springs ◽  
Microbiological Quality ◽  
Environmental Microbiology ◽  
Toxic Substances ◽  
Biological Degradation ◽  
Dominant Form ◽  
Form Of Life ◽  
Complex Organic

Abstract For most people, microorganisms are out of sight and therefore out of mind but they are large, extremely diverse group of organisms, they are everywhere and are the dominant form of life on planet Earth. Almost every surface is colonized by microorganisms, including our skin; however most of them are harmless to humans. Some microorganisms can live in boiling hot springs, whereas others form microbial communities in frozen sea ice. Among their many roles, microorganisms are necessary for biogeochemical cycling, soil fertility, decomposition of dead plants and animals and biodegradation of many complex organic compounds present in the environment. Environmental microbiology is concerned with the study of microorganisms in the soil, water and air and their application in bioremediation to reduce environmental pollution through the biological degradation of pollutants into non-toxic or less toxic substances. Field of environmental microbiology also covers the topics such as microbially induced biocorrosion, biodeterioration of constructing materials and microbiological quality of outdoor and indoor air.

Development of an Indoor Air Sampler for Polycyclic Aromatic Compounds

Indoor Air ◽  
1991 ◽  
Vol 1 (2) ◽  
pp. 191-210 ◽  
Author(s):  
S.A. Loiselle ◽  
F.J. Offemann ◽  
A.T. Hodgson
Keyword(s):  
Indoor Air ◽  
Aromatic Compounds ◽  
Polycyclic Aromatic Compounds ◽  
Air Sampler ◽  
Polycyclic Aromatic

Alkylation of Aromatic Compounds in the Presence of Catalysts Based on Mesoporous Phenol–Formaldehyde Polymers

2018 ◽  
Vol 58 (5) ◽  
pp. 412-417 ◽  
Author(s):  
M. P. Boronoev ◽  
Ma Gotszyun ◽  
M. Yu. Talanova ◽  
E. A. Karakhanov
Keyword(s):  
Aromatic Compounds ◽  
Phenol Formaldehyde

scholarly journals Erratum to: Alkylation of Aromatic Compounds in the Presence of Catalysts Based on Mesoporous Phenol–Formaldehyde Polymers

2020 ◽  
Vol 60 (11) ◽  
pp. 1329-1329
Author(s):  
M. P. Boronoev ◽  
Ma Guojun ◽  
M. Yu. Talanova ◽  
E. A. Karakhanov
Keyword(s):  
Aromatic Compounds ◽  
Phenol Formaldehyde
Sign in / Sign up

Export Citation Format

Share Document