Levels of Polychlorinated Biphenyls and Pesticides in Bluefish Before and After Cooking

1989 ◽  
Vol 72 (3) ◽  
pp. 501-503
Author(s):  
William J Trotter ◽  
Paul E Corneliussen ◽  
Ronald R Laski ◽  
Joseph J Vannelli
Keyword(s):  
Polychlorinated Biphenyls ◽  
Moisture Loss ◽  
Aroclor 1254 ◽  
Weight Losses ◽  
Before And After

Abstract Similar levels of polychlorinated biphenyls (PCBs), pesticides, and fat were found in 20 correlated uncooked and cooked (baked) bluefish fillets. Fillets averaged 2.5 ppm PCBs as Aroclor 1254 (whole basis) before cooking; after cooking, with the oil drippings and skin discarded, the average PCB level was 2.7 ppm. Although PCBs, lipophilic pesticides, and fat were lost along with oil drippings and skin that were discarded after cooking, the moisture loss in the fillets during cooking compensated for these weight losses almost completely. After the fillets were cooked and the oil drippings and skin were discarded, the PCB content of the fillets was 27% lower on the average.

scholarly journals Leaching Rate of Polychlorinated Biphenyls (PCBs) from Marine Paint Chips

2021 ◽  
Author(s):  
Allen D. Uhler ◽  
Jeffery H. Hardenstine ◽  
Deborah A. Edwards ◽  
Guilherme R. Lotufo
Keyword(s):  
Polychlorinated Biphenyls ◽  
Surface Waters ◽  
Leaching Rate ◽  
Short Term ◽  
Aroclor 1254 ◽  
Maintenance And Repair ◽  
Potential Source ◽  
Vessel Bottom ◽  
Dissolved Phase ◽  
Over Time

AbstractPolychlorinated biphenyls (PCBs) were added to certain marine vessel bottom paints as a plasticizer to improve the adhesion and durability of the paint. The most common PCB formulation used to amend such paints was Aroclor 1254. Fugitive Aroclor-containing paint chips generated from vessel maintenance and repair operations represent a potential source of PCB contamination to sediments. Limited published studies indicate that Aroclor-containing paint is largely inert and exhibits low PCB leaching into water; however, the rate and degree of leaching of PCBs from paint chips have not been directly studied. This laboratory-based study evaluated the rate and extent of leaching of PCBs from paint chips into freshwater. The results of this investigation demonstrate that the rate of PCB dissolution from paint chips decreased rapidly and exponentially over time. Based on this study, it is estimated that the rate of leaching of PCBs from paint chips would cease after approximately 3 years of exposure to water. When all leachable PCBs were exhausted, it is estimated that less than 1% of the mass of PCBs in the paint chips was amenable to dissolution. The results of this experiment suggest that Aroclor-containing paint chips found in sediments are likely short-term sources of dissolved-phase PCB to pore or surface waters and that the majority of the PCBs in paint chips remain in the paint matrix and unavailable for partitioning into water. Graphic Abstract

Biological activity associated with noncoplanar polychlorinated biphenyls after microbial dechlorination of aroclor 1242® and aroclor 1254®

2000 ◽  
Vol 19 (5) ◽  
pp. 1311-1316 ◽  
Author(s):  
Patricia E. Ganey ◽  
John F. Quensen ◽  
Mahmoud A. Mousa ◽  
Stephen A. Boyd ◽  
Margaret A. Wagner ◽  
...  
Keyword(s):  
Biological Activity ◽  
Polychlorinated Biphenyls ◽  
Aroclor 1254 ◽  
Aroclor 1242 ◽  
Microbial Dechlorination

scholarly journals MOISTURE CHANGES IN LODGEPOLE PINE BEFORE AND AFTER ATTACK BY THE MOUNTAIN PINE BEETLE

1961 ◽  
Vol 37 (4) ◽  
pp. 368-375 ◽  
Author(s):  
R. W. Reid
Keyword(s):  
Moisture Content ◽  
Mountain Pine Beetle ◽  
Lodgepole Pine ◽  
Dry Weight ◽  
Moisture Loss ◽  
Mountain Pine ◽  
Pine Beetle ◽  
Before And After ◽  
Blue Stain ◽  
One Year

The moisture content of the outer sapwood of non-infested lodgepole pine is normally about 85 to 165 per cent of oven dry weight. In trees that have been infested by the mountain pine beetle for one year, the sapwood moisture content can be as low as 16 per cent. There is a steep moisture gradient from about 160 per cent in the outer sapwood to about 30 per cent in the heart-wood. The moisture content in the centre is slightly higher than in the adjacent wood. In infested trees the sapwood moisture is greatly reduced within a year after the attack but moisture in the heartwood is not altered appreciably. Trees infested early in the season drop to a lower moisture content by fall than trees infested later in the season. In non-infested trees there is a diurnal and a seasonal moisture march; these do not occur in infested trees. The rapid moisture loss in the sapwood of infested trees is associated with blue-stain infection and successful establishment of bark-beetle broods

Kinetics of Polychlorinated Biphenyls (Aroclor 1254) in Lactating Bovines and Their Distribution in Dairy Products

1977 ◽  
Vol 40 (5) ◽  
pp. 296-299 ◽  
Author(s):  
D. R. ARNOTT ◽  
D. H. BULLOCK ◽  
N. S. PLATONOW
Keyword(s):  
Polychlorinated Biphenyls ◽  
Tissue Distribution ◽  
Lipid Content ◽  
Dairy Products ◽  
High Fat ◽  
Aroclor 1254 ◽  
Lactating Cows ◽  
High Lipid ◽  
Dose Levels ◽  
Kinetics Of

Lactating cows were given orally, single or multiple graded doses of polychlorinated biphenyls (PCB) as Aroclor 1254 and the tissue distribution and excretion were measured. Persistence of PCB in milk was determined at all dose levels of PCB administered. A distinct predilection of PCB for tissues with high lipid content was noted. Similarly, PCB appeared in higher concentration in dairy products with high fat content.

Influence of roasting temperature on physicochemical properties of different coffees

1998 ◽  
Vol 4 (1) ◽  
pp. 59-66 ◽  
Author(s):  
M.D. Ortolá ◽  
L. Londoño ◽  
C.L. Gutiérrez ◽  
A. Chiralt
Keyword(s):  
Quality Parameters ◽  
Soluble Solids ◽  
Volume Increase ◽  
Weight Losses ◽  
Before And After ◽  
Different Temperatures ◽  
Roasting Temperature ◽  
The Mean ◽  
Colour Development ◽  
Different Origins

Arabica and robusta coffees from different origins were characterized before and after roasting at different temperatures (between 220 and 295°C). Samples were roasted (dark roast) until they attained the same colour. Colour development of the ground samples was measured throughout using CIE L*a*b* co-ordinates. The roasting temperature did not affect final weight loss and moisture content of the different coffees significantly, but slight differences were detected in the mean weight losses for the different coffees. Roasting temperature affected bulk and bean densities, grain volume increase, and soluble solids and acidity of coffee extracts. Robusta coffees were less sensitive to the bean volume increase, but showed a stronger temperature effect on the content of soluble solids and in the acidity of the aqueous extract, which can benefit its quality parameters.

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