SOUTHERN JOURNAL OF SCIENCES

Background: Antibiotic resistance is currently one of the biggest problems in public health. Infectious diseases are the second human death cause, and the emergence of antimicrobial-resistant bacteria increases mortality and morbidity rates. There is a growing clinical need for the development of new antibiotics. In this line, WHO issued an alert about 12 bacteria with an urgent need to develop new antibiotics. Aims: This review aims to analyze the current knowledge of their antibacterial activity against the gram-positive pathogens listed by WHO and their extraction techniques. Methods: We systematically reviewed the literature in PubMed, searching publications describing the use of natural extracts as antibiotics over bacteria. The exclusion criteria consisted of limiting papers on natural extracts tested over the bacteria culture related to eleven selected bacteria, according to an alert issued by WHO in 2017, and seven plant extracts. Results: All the gram-positive bacteria present in the WHO alert have been treated, with different degrees of advance, with some of the plant extracts and plant-based compounds reviewed. Currently, they are in the preclinical stage. Edible herbs are more often used, as well as artemisia and wine byproducts. Discussion: Natural products based on plants have shown to be efficient in inhibiting bacterial growth, even in antibiotic-resistant strains. The classical extraction methods are still in use and have been improved with the available technology to improve efficiency and yield. Conclusions: Ongoing evidence shows that plant extracts and plant-based compounds are effective as antibacterial, with minimal effects on the host cell, a promising antibiotic source. Furthermore, they are sustainable, environmentally friendly, and renewable.

Background: MQ-series gas sensors belong to the metal oxide semiconductor (MOS) family of sensors that can sense the presence of many gases. These sensors find their application in gas alarm systems as key components. While necessary sensor circuit output voltage value for alarm point in a stand-alone gas alarm system is desirable, but what exact combination of the sensor circuit parameters is required? Hitherto, the determination of these circuit parameters has not been given much attention in the research community. Aim: the purpose of this work is to explore a structured graphical approach of determination of MQ series gas sensor circuit parameters for a stand-alone gas alarm system that yields desired sensor circuit output voltage value for the alarm point; the main objective of the study was to develop mathematical model equations that relate the: (i) sensor resistance (RS) with the gas concentration (x) and the sensor resistance at standard calibration concentration of the sensor base gas in the clean air (Ro) and (ii) sensor circuit output voltage (VRL), load resistance (RL) and sensor resistance (RS). It is expected from the model equations developed that graphical correlations of the sensor circuits parameters will be generated. Using these graphs for a particular case of an MQ-4 gas sensor under the influence of LPG, the parameters that yield desired sensor circuit output voltage of 2V for 1000 ppm of LPG alarm point will be determined. Methods: Model equations were developed for the sensor dynamics, and based on these model equations, graphs for the determination of required sensor parameters were plotted for a case of MQ-4 gas sensor response to LPG. Results and Discussion: The results yielded optimal values for R_O,R_S and R_L of 20 kΩ, 30 kΩ and 20 kΩ respectively, for alarm settings of 1000 ppm and a desired sensor circuit output voltage of 2 V. Based on determined parameters, the calibration equation for determination of best concentration value for a given value of emulated LPG concentration was developed. Using the method proposed in this study makes the process of determining the MQ-series gas sensor circuit parameters less cumbersome as their value can easily be obtained from the resulting graphs. Conclusions: a structured graphical approach for determination of MQ-series gas sensor circuit parameters for alarm points in a stand-alone gas alarm system showed that using MQ-4 gas sensor and LPG as the target gas, and for a sensor circuit output voltage of 2 V for alarm point at 1000 ppm of LPG, the corresponding value of R_O, R_S and R_L obtained were 20 kΩ, 30 kΩ, and 20 kΩ respectively. Hence, a structured graphical approach is suitable for determining MQ series gas sensor circuit parameters for a stand-alone gas alarm system under the influence of its associated gases.

Background: Heat treatment is one of the most used methods to preserve food, such as orange juices, which are an excellent source of ascorbic acid. To avoid vitamin C degradation and reduce loss, fast heating is recommended. However, little is known about heat transfer during juice pasteurization. Aim: Therefore, this work aimed to determine the vitamin C content and the convective heat transfer coefficient in the pasteurization of orange juice. Methods: To perform the experiment, in the juice container, two regions were analyzed: the central region and near the wall. For the time-temperature control, thermometers were installed in the two regions mentioned. Every 120 seconds, the temperature was measured. The vitamin C content in the juice was evaluated before and after pasteurization using the iodometric method. The convective coefficient was evaluated using the method of dimensionless numbers and the experimental method. Results and Discussion: In pasteurization, the solution was heated to 80 °C, where heating lasted 3000 seconds and cooling for 2520 seconds. The graph showing the relationship of the convective heat transfer coefficient and temperature follows the same trend of the literature. The convective coefficient is higher in the region near the wall. As time passes and temperature decreases, the central region tends to equilibrium, and the coefficient becomes more constant. The vitamin C content remained constant before and after pasteurization. The values of the dimensionless numbers used in the calculations are in the same order of magnitude as the literature. Conclusions: The pasteurization did not cause ascorbic acid degradation since the heating step was fast in the heat treatment. The graphic showed that there is a dependence of the dimensionless of temperature with the dimensionless Biot and Fourier. It was noted that studying the thermal behavior in the cooling of orange juice is extremely important to ensure its quality.