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"Biodiesel is an excellent potential replacement for petroleum diesel fuels because of its comparable physical properties in addition to its improved environmental benefits, such as low pollutant gas emissions, nontoxicity, renewability, and biodegradability. However, biodiesel and petroleum diesel differ greatly with respect to their chemical properties. Therefore, the compatibility of the materials that are commonly employed in contact with diesel must also be assured for biodiesel that has been obtained from different sources. Although nitrile rubber (NBR) has previously not been recommended for biodiesel applications, up to now no effort has been made to better understand the interaction between nitrile rubber and biodiesel or to propose improvements to the production of NBR articles. This book evaluates the resistance of different types of NBR and NBR formulations to biodiesel. It is shown how increasing acrylonitrile content and carboxylation increase the rubber resistance to biodiesel, and a new method employing accelerators to prepare novel biodiesel-resistant formulations is described. The choice of accelerator has a significant effect on the biodiesel resistance, and compositions prepared from an efficient vulcanization system are shown to be most resistant to chemical degradation. The effects on physical properties such as tensile strength, hardness, and elongation at break are also analyzed and evaluated. The potential for these materials to be used in applications in which they will be in contact with biodiesel is thus demonstrated."--

Nitrile rubber. --- Biodiesel fuels. --- Diesel motor --- Rubber, Artificial --- Alternative fuels

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Hydrogenated Nitrile Butadiene Rubber (HNBR) is a synthetic polymer that results from the hydrogenation of Nitrile Rubber (NBR). It is widely known for its physical strength and retention of properties after long-term exposure to heat, oil, and chemicals. The unique properties attributed to it have resulted in wide adoption of HNBR in automotive, industrial, and assorted, performance-demanding applications. This practical guide covers everything from the manufacture of HNBR to processing in the finished part production facility. This book forms a complete guide for the practicing rubber formul

Nitrile rubber. --- Butadiene. --- Rubber, Artificial. --- Neoprene --- Oppanol --- Rubber, Synthetic --- Synthetic rubber --- Thiokol --- Plastics --- Rubber industry and trade --- Synthetic products --- Bivinyl --- Diolefins --- Rubber, Artificial

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In the first two months of 2021, the production of COVID-19 vaccines has suffered setbacks delaying the implementation of national inoculation strategies. These delays have revealed the concentration of vaccine manufacture in a small club of producer nations, which in turn has implications for the degree to which cross-border value chains can deter more aggressive forms of Vaccine Nationalism, such as export curbs. This paper documents the existence of this club, taking account of not just the production of final vaccines but also the ingredients of and items needed to manufacture and distribute COVID-19 vaccines. During 2017-19, vaccine producing nations sourced 88 percent of their key vaccine ingredients from other vaccine producing trading partners. Combined with the growing number of mutations of COVID-19 and the realization that this coronavirus is likely to become a permanent endemic global health threat, this finding calls for a rethink of the policy calculus towards ramping up the production and distribution of COVID-19 vaccines, its ingredients, and the various items needed to deliver them. The more approved vaccines that are safely produced, the smaller will be the temptation to succumb to zero-sum Vaccine Nationalism.

Coronavirus --- COVID-19 Vaccination --- Disease Control and Prevention --- Export Ban --- Export Control --- Health Care Services Industry --- Health, Nutrition and Population --- Immunizations --- Industry --- International Economics and Trade --- Lipids --- MRNA --- Nitrile Glove --- Pharmaceuticals and Pharmacoeconomics --- Rules of Origin --- Syringe --- Trade Policy --- Vaccine Nationalism --- Vaccine Production --- Value Chain --- Vial

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Glucosinolate-containing foods, such as vegetables from the plant order Brassicales and its derivative products, are valued for their health-beneficial properties. The latter are linked to glucosinolate hydrolysis products, such as isothiocyanates.The book “Advanced Research on Glucosinolates in Food Products” collects the latest research on the impact of the whole food supply chain, including production, as well as domestic food preparation, on glucosinolates and the formation and chemistry of their breakdown products in vegetables and further foods. In this context, the consequences for human health are important, too. The book contains articles that cover research on the effect of pre-harvest factors on glucosinolates, their hydrolyzing enzymes, and the formation of volatile hydrolysis products. Further topics include the linkage between glucosinolates and sensory aspects, and the effects of food preparation and follow-up reactivity. Finally, research on the bioavailability and functional effects of isothiocyanates for human health is included.

Research & information: general --- Biology, life sciences --- Food & society --- pickled vegetables --- yellowing salted radish root --- glucosinolate–myrosinase system --- tryptophan biosynthesis --- isothiocyanates --- glucosinolate --- cabbage --- isothiocyanate --- epithionitrile --- nitrile --- Brassica --- seasonal variation --- food retailer --- glucosinolates --- turnip --- bitter taste --- Brassicaceae --- vegetable --- rucola --- arugula --- Diplotaxis --- Eruca --- flavour --- postharvest --- volatile compounds --- odorants --- ‘salad’ rocket --- wasabi --- horseradish --- watercress --- benzyl isothiocyanate --- protein conjugates --- functional foods --- nasturtium --- garden cress --- thiourea --- plant growth --- protected horticulture --- environmental conditions --- cruciferous vegetables --- gluconasturtiin --- anti-inflammatory --- pro-inflammatory --- physiological-based model --- sulforaphane --- glucoraphanin --- compartmental model --- broccoli --- bioavailability --- myrosinase --- parameter estimation --- Brassica oleracea --- growing condition --- myrosinase activity --- glucosinolate hydrolysis products --- nitriles --- epithionitriles --- myrosinase stability: glucosinolates --- steaming --- microwaving --- stir-frying --- n/a --- glucosinolate-myrosinase system --- 'salad' rocket

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Glucosinolate-containing foods, such as vegetables from the plant order Brassicales and its derivative products, are valued for their health-beneficial properties. The latter are linked to glucosinolate hydrolysis products, such as isothiocyanates.The book “Advanced Research on Glucosinolates in Food Products” collects the latest research on the impact of the whole food supply chain, including production, as well as domestic food preparation, on glucosinolates and the formation and chemistry of their breakdown products in vegetables and further foods. In this context, the consequences for human health are important, too. The book contains articles that cover research on the effect of pre-harvest factors on glucosinolates, their hydrolyzing enzymes, and the formation of volatile hydrolysis products. Further topics include the linkage between glucosinolates and sensory aspects, and the effects of food preparation and follow-up reactivity. Finally, research on the bioavailability and functional effects of isothiocyanates for human health is included.

pickled vegetables --- yellowing salted radish root --- glucosinolate–myrosinase system --- tryptophan biosynthesis --- isothiocyanates --- glucosinolate --- cabbage --- isothiocyanate --- epithionitrile --- nitrile --- Brassica --- seasonal variation --- food retailer --- glucosinolates --- turnip --- bitter taste --- Brassicaceae --- vegetable --- rucola --- arugula --- Diplotaxis --- Eruca --- flavour --- postharvest --- volatile compounds --- odorants --- ‘salad’ rocket --- wasabi --- horseradish --- watercress --- benzyl isothiocyanate --- protein conjugates --- functional foods --- nasturtium --- garden cress --- thiourea --- plant growth --- protected horticulture --- environmental conditions --- cruciferous vegetables --- gluconasturtiin --- anti-inflammatory --- pro-inflammatory --- physiological-based model --- sulforaphane --- glucoraphanin --- compartmental model --- broccoli --- bioavailability --- myrosinase --- parameter estimation --- Brassica oleracea --- growing condition --- myrosinase activity --- glucosinolate hydrolysis products --- nitriles --- epithionitriles --- myrosinase stability: glucosinolates --- steaming --- microwaving --- stir-frying --- n/a --- glucosinolate-myrosinase system --- 'salad' rocket