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Hydrogen peroxide as a biodegradation stimulator in remediation processes of soils heavily contaminated with petrochemicals

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Rosik-Dulewska C., Krzyśko-Łupicka T., Ciesielczuk T., Kręcidło Ł.
Polish Journal of Chemical Technology
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2015
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vol. 17
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issue 2
17-22
EN
The soil contaminated with petroleum products must be excluded from the crops and treated to reclamation processes. Natural processes of decomposition of hydrocarbon compounds go very slow, so it is necessary to use bioaugumentation or stimulation in order to accelerate the return of the soil to high culture. In this study the effect of hydrogen peroxide on the process of cleaning soil strongly contaminated with pertochemicals was investigated. For this purpose, a pot experiment lasting 60 days was carried. The dynamics of changes in the population of filamentous fungi, yeasts and bacteria were examined and also content of aliphatic hydrocarbons (n-alkanes), monoaromatic and polycyclic aromatic hydrocarbons (PAHs). Experimental use of hydrogen peroxide in the process of biodegradation of petroleum compounds assisted in the analyzed soil led to an increase of the number of grampositive bacteria during the test. Stimulation of oil products biodegradation by hydrogen peroxide also increased by 35% decomposition efficiency of aliphatic hydrocarbons (C8-C40) and about 50% PAH’s in comparison to control samples without hydrogen peroxide. There was no influence of hydrogen peroxide on the content of monoaromatic hydrocarbons (BTEX) with respect to controls, although in the end of experiment, the total concentration decreased by about 50% compared to the initial content.
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Barwniki w żywności a zdrowie konsumentów

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Krzyśko-Łupicka T., Kręcidło M., Kręcidło Ł.
Kosmos
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2016
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vol. 65
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issue 4
543-552
PL
Barwa jest jednym z najważniejszych wskaźników, którym kierują się konsumenci przy wyborze produktów żywnościowych. W celu przywrócenia bądź nadania barwy żywności powszechnie stosowane są substancje barwiące: naturalne, identyczne z naturalnymi oraz syntetyczne. Celem pracy był przegląd informacji i badań naukowych oraz regulacji prawnych dotyczących najczęściej stosowanych barwników spożywczych w aspekcie oddziaływania na zdrowie konsumenta. Omówiono aspekty prawne związane z bezpieczeństwem stosowania barwników spożywczych, główne grupy substancji barwiących z uwzględnieniem wskaźnika maksymalnego dopuszczalnego dziennego pobrania (ADI) oraz wskazano zarówno pozytywny jak i negatywny wpływ barwników na zdrowie konsumentów.
EN
Colour is one of the most important factors the consumers are guided with during the selection of food products. In order to restore or give colour to foods there are commonly used colorants in the form of food additives. The use for this purpose of both natural and synthetic dyes may affect the health of consumers. The aim of the work was to review the information, research results and regulations regarding the most commonly used food dyes in terms of their impact on the consumers health.
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