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No transparency on the label: chaos, confusing news and our modest opinion.

We were almost there. The legislative initiative was the important ones, which allows consumers to significantly make a conscious decision to buy. It seems, unfortunately, time is not ripe and the Parliament has rejected a number of measures are very interesting. Many talented bloggers

( Dr. Gianna , Gunther ) wrote about this legislative initiative much more clearly than most renowned news agencies .

then I refer you to them to inform themselves fully on the EU legislation.

However, the most significant points of the proposed legislation are:

• indication, via a "traffic light" values \u200b\u200bsuch as "energy", "fat" and "sugar";
• indication, fat trans if any, and whether natural or artificial nutrition info
• always and only the 100 mg dose levels, not specified by the in modo che il consumatore possa fare una più semplice comparazione fra prodotti;
• specificare eventuali presenze di nanotecnologie.

Ci tengo ad evidenziare ulteriormente una cosa: non sarà fuorilegge nessun prodotto . Piuttosto, grazie ad una maggior chiarezza fin dalle informazioni nutrizionali, non ci sarà più possibilità di fare comunicazione di marketing ingannevole , o giù di lì. Ovvero n on possiamo dire che un prodotto è "genuino" e "non dovrebbe mai mancare in una sana e corretta alimentazione" se poi trionfa in grassi idrogenati ed è ipercalorico .

La rigidità e le forti pressioni delle grandi industrie sui MEPs and do not leave a clear aversion to imagine a transparent system: something to hide?

Those who make a quality product, in my opinion should not shake the contrary.

Greater transparency in the label can only be beneficial for these companies making it immediately obvious to consumers, the policies of product differentiation (in terms of higher quality). In other words, the buyer can more easily see who cares about his health and who, in the name of profit, the health of the people we think very little.

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Food Education: This unknown.


I am facing, in front of the screen of my PC, the latest research Datamonitor says that a European child in 3 is obese. The age range is observed from 5 to 13 years and the thing that alarms me most is that these stories are doing almost the habit without actually make us realize how serious it may be a child of 12 years, for example, contracting type 2 diabetes caused by high-calorie foods knowing that this disease is typically found only in adults.
I wonder where we want to but to understand that nutrition education should necessarily be a good thing going and not at all or only a select few people in the industry?
Nutrition Education mandatory for parents and schools.

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Introduction to Microbiology

http://www.unicam.it/discimo/morfologia/Didattica/Microlab/on% 20line/1introduzione.pps

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Activated carbon filtration

CARBON
most common adsorption systems exploit the properties of carbon, materials of vegetable or mineral characterized by an extremely high porosity. They are activated by high temperatures in a controlled atmosphere and in the presence of gaseous substances likely to yield oxygen or dehydrating minerals and fireproof. The large number of microscopic pores develop in depth decreasing as their section and provide a surface, but also development of 1700 square meters per gram of materiale.
I carboni attivi sono costituiti per la gran parte da atomi di carbonio e si presentano sempre di colore nero sia che si trovino in polvere,in granuli,o in forme sagomate.
Le loro capacità adsorbenti sono particolarmente indicate per l'abbattimento dei composti organici con un peso molecolare che varia da 50 a circa 200. In genere i composti che presentano un peso molecolare minore non vengono adsorbiti sufficientemente a causa delle piccole dimensioni; al contrario i composti organici che presentano alti pesi molecolari vengono adsorbiti così fortemente che risulta poi estremamente difficile rimuoverli durante la fase di rigenerazione.
L'ammontare di materiale che può essere adsorbito dal carbone attivo viene chiamato retentività or adsorption capacity and is expressed as a percentage or weight in kg of organic contaminants adsorbed to 100kg of coal used, usually in operational applications for every 100kg of charcoal can be adsorbed from 10 to 30 kg of contaminant.

NOTE
adsorption Adsorption is to fix the molecules on the surface of the pores by chemical bonds and / or physical, that a substance (adsorbate) is absorbed by another (absorbent) should be operate under conditions of chemical and physical environment to facilitate the adsorption. To divide the substance adsorbed dall'adsorbente (desorption) is acting in the opposite direction, ie take in conditions under which adsorption can not take place if not a little.

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Intake works and lifting the aqueduct

The water coming from a river have certainly suspended solids, which must be removed before treatment of drinking water. The size of suspended solids can vary from very large quantities, such as tree branches, and very small.
The grilling is almost always the first operation performed in wastewater treatment plants where the water has access to rivers otorrenti. Water with suspended solids, as mentioned above, is passed through a grid that can be of various types: a mesh, a perforated plate or bar-shaped flat o convessa, o a tamburo. La maggiore apertura della griglia è di 0,5 cm mentre le più piccole sono a maglie o a piatto forato. Dopo la filtrazione le griglie che intrecciano il solido lo accumolano su delle tazze che lo depositano su dei carrelli di scaricamento; mentre le acque depurate vanno agli impianti di presa e di prima ossidazione. La presa dell'acqua è effettuata da tre pompe ad elica con una potenza di 500 CV. Quest' ultime hanno l'importante compito di immettere nelle tubazioni dell'acqueddotto le acque da trattare, che verranno poi introdotte nella camera di contatto per subire la prima ossidazione.

Note importanti sulle pompe centrifughe:
La potenza di queste macchine è assai notevole: in media infatti sprigionano 500 CV per svolgere il loro compito di sollevamento. Immerse per 8 metri in una vasca di raccolta queste pompe utilizzano un girante ad elica con un numero variabile di pale; poiché più in alto deve essere mandato il licquido più alta sarà anche la prevalenza della pompa, mentre il numero delle pale minore. Infine è preferibile l'utilizzo di eliche giranti aperte per evitare eventuali blocchi causati da corpi in sospensione.

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Clariflocculation

La chiariflocculazione è usata negli acquedotti per sedimentari i solidi finissimi e colloidali.
É composto da tre processi diversi: la coagulazione/ la flocculazione/ sedimentation.
The suspended solids are too small to precipitate and usually have a negative charge (hence reject): this is not possible to remove the suspension. As for the negative charges in the game, thanks to the elimination of coagulation is electronic repulsion, forming larger particles that may fall: it achieves this by using agents, coagulants, including the polyvinyl basic aluminum, one of most used. To obtain a good dispersion of these agents in the liquid, you use special tanks with agitator. Then due to flocculation, the flakes formed become larger: here we use specific agents, called flocculants, which are among the polyelectrolytes. These flakes are then precipitated in the tank to settle for 3-4 hours.
A very important element in all these processes is the pH, which is adjusted according to the needs of the various agents used. Today, using equipment capable of performing all three phases: an example is the Pulsator, dell'Anconella into the water used in Florence (there are 4).

coagulant
1. Aluminium sulphate
acts with a pH between 5 and 7 and allows us to obtain a white precipitate that may have different compositions depending on the pH used.
2. Basic aluminum chloride
detto anche policluro di alluminio, permette di avere una migliore coagulazione, usando un pH compreso tra 5 e 10: viene usato principalmente negli acquedotti in quanto particolarmente funzionante nel caso di sostante organiche.
3. Alluminato di sodio
mai usato in italia e non ha mai trovato impiego in europa
4. Cloruro ferrico
venduto sia in soluzione concentrata sia in cristalli, ha un basso costo e agisce con un pH compreso tra 4 e 10: purtroppo però, è colorante e molto corrosivo, se usato in eccesso.
5. Solfato ferroso
Venduto sotto forma di cristalli a basso costo
6. Clorosolfato ferrico
miscela di: solfato di ferro, cloruro and dissolved ferric chloride, ferrous sulphate obtained by reacting with chlorine.

flocculating agents
These agents may also be used as coagulants, but because of their high cost, are used in low concentrations with the normal clotting agents.
Polymere
are some organic water soluble polymers, whose chains are present in the ionizable functional groups. There are two groups: the first has the highest ionic charge and one with which it can neutralize the repulsion between particles and allows the grouping into flakes, the second includes those polymers that can absorb particles creating flakes. These polymers may be cationic (positively charged) or anionic (Negative charge). The majority has a negative charge and therefore are used in the nature of cationic polyelectrolytes and polyelectrolytes which have chain functional groups such as amino groups which increase the absorption capacity. To facilitate absorption, you can put on the chain functional groups with alternating charge that keep the chain straight into the solution. Driven by the wide variety of groups that can be inserted in the chains has been able to get the Polymere be able to get the charge neutralization or absorption. The Polymere are added to the solution in very small quantities while stirring and when the flakes are formed, the agitation is decreased.

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The particular structure of water

La particolare struttura dell’acqua

L’acqua una molecola essenziale per la vita di ogni essere umano è formata da due atomi di idrogeno e uno di ossigeno inoltre presenta una forte elettronegatività dell'atomo di ossigeno che attrae verso di sé gli elettroni impegnati nei legami covalenti, producendo uno sbilanciamento di cariche tra le parti della molecola che risulta quindi un dipolo: un'estremità ha carica negativa, l'altra positiva.

Questo semplice fatto produce interazioni between the same water molecules, between water and ions between water and macromolecules, such as to trigger chains of consequences that occur in the most diverse and important phenomena, to what happens in the macroscopic world in which we live.

The surface tension

actions attractions between molecules of a liquid (the forces of cohesion ) mean that the
molecules of the surface layer are not subjected to the force resulting
nothing that tends to move them inwards, therefore, they tend to escape from
limit surface of the liquid and therefore, this tends to have the extension
minimum possible.
molecules on the surface have a potential energy
higher than that of molecules in the liquid, so if you want to increase the extent of
free surface of a liquid should be proportional to the increase
spend energy surface.

If the liquid undergoes a transformation that alters only its
surface S, there is a variation of internal energy, ΔU, which is practically equal
the variation of potential energy of the surface layer, and therefore proportional to the increase ΔS
surface. This change in internal energy is in part (Q) provided by
' kinetic energy of the molecules of the environment and in part (L) corresponding to a
mechanical work that must be supplied from outside.
is defined as surface tension (or surface free energy) of a liquid
amount of work required to increase the extent of its surface of a
units maintaining a constant temperature of system, ie the increase in energy
freedom (Df = ΔU-Q) per unit area. The widespread

The capillary is the set of phenomena due to interactions between molecules a
liquid and a solid on their surface of separation.
It occurs on the surface of the liquid in contact with solid raised
that can occur (in the case of 'water ), since the adhesion forces between the water and the container that contains
are greater than the cohesive forces between the water molecules, or
depressed (eg mercury ) than the rest of the surface, because in this case are the
cohesive forces prevail over the forces of adhesion. The forces that occur are
cohesion, the ' adesione e la tensione superficiale .

Calore specifico
Il calore specifico di una sostanza è la quantità di calore che permette di far variare
la sua temperatura di 1°C. Nel caso dell'acqua il calore specifico è molto elevato 4,19
KJ/Kg. Occorre quindi molta energia per far variare di un grado centigrado la
temperatura dell'acqua e questo rallenta le variazioni di temperatura. Le correnti
oceaniche trasportano grandi quantità di calore.

L’acqua come solvente
Quando un composto ionico o polare viene messo
in acqua, viene circondato dalle molecole
of water which, because of their small size,
fit between an ion and another or between one molecule and the other
solute
targeted especially to be presented to each ion (or polar end) of
solute the part of himself bearing the opposite charge, and this weakens the attraction between the ions
(or between the polar molecules) and breaks the crystal structure. Each ion (or any
polar molecule) is found then solvated,
that is completely surrounded by water molecules. An example of a solute ion is the common salt (sodium chloride
), an example of molecular polar solute is sugar. In general, polar substances
ion, such as acids, alcohols and salts are quite soluble in water, while not
are non-polar substances such as fats and oils. The non-polar molecules do not mix
water because it is energetically favored the formation of hydrogen bonds
inside, rather than forming ties with Van der Waals
nonpolar molecules.

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tank and final chlorination

Basins di accumulo sono serbatoi, di 20000 m³ di volume, nelle quali l’acqua proveniente dai filtri a carbone attivi viene accumulata e nuovamente sterilizzata, pronta per essere immessa nelle reti idriche: le sostanze sterilizzanti finali sono le stesse usate inizialmente durante il processo di chiariflocculazione; questo trattamento è utilizzato con lo scopo di assicurare condizioni igeniche e di potabilità adeguate ad un uso domestico. Inoltre questa vasca rappresenta un “polmone” si sicurezza, può infatti fornire acqua per circa 5 ore, in caso di arresto dell’impianto. Il contatto dell’acqua con sostanze cloranti, è di circa 30’.Le vasche di accumulo sono in stretta relazione con la centrale di spinta.

Centrale di spinta
La centrale di spinta assicura un servizio continuo di immissione di acqua potabile nelle reti idriche. La pressione esercitata da queste centrali è pari a 5-6 atm. La centrale è costituita da un bacino, collegato alla rete civica, questo contiene sei pompe sommerse di una portata di 4m³/s, le quali immettono l’acqua nella rete idrica, alla pressione e in quantità adeguate.

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Treatment of potassium permanganate

Generalità e definizioni

L'ossidibilità al permanganato è definita come la quantità di ossigeno, espressa in mg/l, equivalente alla quantità permanganate consumed when a water sample is treated with a solution of potassium permanganate in acidic conditions and well defined.


Determination of organic substances by oxidation with potassium permanganate, hot

's analysis is based on the ability of the permanganate ion oxidation of organic matter to carbon dioxide and water. The reaction is taken place in acidic media.
Since the reaction occurs between an oxidant and most organic compounds in different 'reaction equation is not possible to identify any organic compound.
However, we can describe the situation with reference to the reaction:

2KmnO4 3H2SO4 → 2MnSO4 + + K2SO4 + 3H2O + 5O

The reaction should be interpreted as follows: permanganate, in acid for the presence of sulfuric acid, is reduced to manganous ion and provides the 'elemental oxygen used to 's oxidation of organic substances, so we put in direct correlation to the consumption of permanganate and oxygen consumption.
Reaction 1) is a redox because the manganese is reduced (the No. oxidation changed from +7 to +2) and the oxygen oxidizes (the No. oxidation changed from -2 to 0).
stoichiometric equation we learn that when consumed 31.6 grams of permanganate (1 eq permanganate) il consumo di ossigeno è pari a 8 g (1 eq di ossigeno); in altri termini il rapporto tra equivalenti di permanganato ed equivalenti di ossigeno è del tipo 1/1. Possiamo pertanto affermare che se, in una determinazione, il consumo di permanganato è pari al consumo di ossigeno.

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chromatography

Cromatografia:

è oggi uno dei procedimenti più validi in numerosi campi della ricerca scientifica soprattutto in chimica organica, si basa sulla diversa velocità con cui si muovono i componenti di un miscuglio su una struttura porosa (Paper, silica gel or aluminum, etc..) Driving through the action of a solvent that moves on the porous structure.

The term "chromatography" refers to several different methods for each application and theoretical foundations .

chromatography column: is the oldest method, was tested by the botanist M. Tsewett that introduced an extract of green leaves in a glass column full scale (porous structure) and observed that the pigments' extract were retained at the top of the column in the form of a colored band. then introduce a suitable solvent, pigments down to the bottom of the column at different speeds, creating a series of colored bands each typical of a pigment. present method is mainly used for separating substances which are not colored.

Paper Chromatography: in this method, the porous structure consists of a strip of filter paper. The mixture of substances to be separated is dissolved in a solvent appropriate, then takes a few drops of this on the strip of paper and when dry the strip is immersed in the solvent by capillary back through the paper showing several bands of different colors.

Thin layer chromatography: differs from paper chromatography only for other media, which in this case consists of a plate of glass or metal covered with a thin layer of porous material.

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In the process of water purification is essential l'utilizzo di un apparecchio a letto di fango chiamato Pulsator, che l'Anconella sfrutta in 4 unità. Esso permette al fango di avere una massa in continua espansione attraversata in modo regolare, dall'alto verso il basso, dall'acqua.

Grazie alle caratteristiche di questo apparecchio, che viene usato in presenza di precipitati fragili che, altrimenti, a causa di un'agitazione più violenta, verrebbero rotti, l'acqua può avere una maggiore velocità ascensionale.

STRUTTURA DEL PULSATOR

the base of the basin has a flat bottom, in which raw water is fed through a series of tubes. The water must be treated uniformly across the surface of the implant. There are also, higher up, other tubes, which have the function of collecting water uniformly praised, not only avoids the formation of rate of climb in distinct areas of the unit. At the center is instead present a bell when you enter the turbidity currents to be treated. Through a compressor the air is sucked into it, and when the water is three feet above the water level of the decanter, it opens a valve that restoring the atmospheric pressure, allowing water to pass into the area of \u200b\u200bthe decanter. The drum empties and fills in 5 seconds in 15/20. Thus is formed a compact and homogeneous mud bed in the lower part of the decanter.

As the sludge accumulates in the water, the mass of the bed of mud increases regularly, until it is discharged into specific areas of the decanter in the shape of a sloping pit, where the sludge is concentrated . It is here that, through automatic valves shall be made on the drains, which, by concentrating only on excess mud, do not lower the concentration of the sludge from the decanter .

TREATMENT OF SLUDGE

in this process are treated by drinking the water discarded, namely those from chiarifelocculazione and that of washing facilities. These are pollutants and can not be eliminated because too: this is why you need a crucial but expensive system.

It is the filter-pressing.

FILTER-PRESSING

is a process of 1.5 to 6 hours , which takes place through a system consisting of wiping cloths, on which the mud is forced to be treated, after being pressured by two plates, so that pass only liquid substances, while still solid on the cloths and are then expelled with the plates.

Later, they are cleared for the procedure next.

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aroma, no flavor


This is another delicate point of our pastry tradition. use or not use the spices? Natural identical natural or artificial?

Questions sacrosanct.

Since I believe there is a bakery, the aroma is intended to provide a specific sensory characteristics to the product. It can sometimes be used to characterize a product (think of a cookie with cinnamon or vanilla), but many times it only serves to give a roundness to smell or taste level.

This, in my opinion, should be the role of the aroma that carries out these functions in very small quantities (we're talking 0.002% of the total mass of a body and therefore not a natural flavor enhanced by chemical synthesis).

Over the past 20 years we have seen in all colors, though. And what's more upsetting is this: biscuits with hazelnuts? Less nuts, nutty flavor more. With butter? Less butter, more artificial butter flavor. And so on.

Here in this case we see a real deception to the consumer. I'm an example of yogurt:

If I buy a strawberry yogurt, I want a strawberry chunks and strawberry flavor + color .

also with artificial flavors we never know exactly what we are eating: If the same naturale infatti mantiene almeno la struttura molecolare di quello naturale, quello artificiale è un prodotto a sé stante usato dall'industria soprattutto per abbattere quei mostri chiamati "costi di produzione": invece di mettere 50 grammi di cannella, ad esempio, metto 2 grammi di aroma cannella artificiale che costa di meno con buona pace della genuinità e la naturalezza. E sì perchè ad un palato anche solo un po' sensibile, non sfugge "l'artificialità" di quei gusti, ma al profitto non si comanda e vai di "essenze magiche". Ed è così che il pasticcere, a tratti, diventa quasi un chimico. Ed è così che nell'industria il chimico sostituisce il vecchio impastatore o il pasticcere.

Ricapitolando: flavorings are to be used in small quantities and, where possible, natural.