Formation of monomer residues in PS, PC, PA-6 and PVC upon γ-irradiation

Park, Gun Young; Cho, Seung Yong; Jeon, Dae Hoon; Kwak, In Shin; Park, H.J.

doi:10.1016/j.radphyschem.2005.12.039

Cited by 26 publications

(2 citation statements)

References 15 publications

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“…N, N-dimethylformamide (DMF) was selected as solvent. Other solvents such as acetone [8] and N,Ndimethylacetamide [9] were reported as VCM analysis solvents. Usually ordinary solvents with low boiling points often induce disturbance on GC capillary column.…”

Section: Methodsmentioning

confidence: 99%

Determination of Vinyl Chloride Monomer in Wastewater Using Purge and Trap Gas-Chromatograph Method

Sun

Shang²

2013

AMR

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The analytical conditions of a purge and trap (PT) instrument have been optimized for determination of vinyl chloride monomer (VCM) in wastewater. The optimal purging pressure to purge VCM from wastewater was 10 kPa for a constant time of 10 minute at 30 °C purging temperature. The detection limit of VCM in wastewater is 0.5 μg/L. The reproducibility of replicate samples lies within 6.5%. The prominent feature of this method is the cheap cost of VCM standards and samples preparation. The fast and convenient system has been successfully employed for the determination of VCM in wastewater with good resolution and high recoveries.

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Section: Methodsmentioning

confidence: 99%

Determination of Vinyl Chloride Monomer in Wastewater Using Purge and Trap Gas-Chromatograph Method

Sun

Shang²

2013

AMR

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“…By increasing the irradiation from 10 to 30-200 kGy, the cleavage in weak carbonyl bonds in phenyl rings would happen. The chain scission and cross-linking caused the BPA formation from the polymers (Park et al, 2006). On the other hand, microwave heating was not the necessary procedure for BPA release.…”

Section: Irradiationmentioning

confidence: 99%

Bisphenol A release from food and beverage containers – A review

Sadrabad

Hashemi

Nadjarzadeh

et al. 2023

Food Science & Nutrition

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Dietary exposure was introduced as the primary way Bisphenol A (BPA) enters the human body. Although significant efforts have been made to analyze BPA's presence in different foodstuffs, less attention has been given to introducing the conditions that facilitate BPA release. This review aimed to mention possible factors affecting BPA release into foods and beverages. According to the results, the critical factors in BPA release are temperature, manufacturing process, food and packaging type, pH, mineral elements, repeated use, irradiation, washing, contact time, and using detergents. It showed that using PC containers, high temperature and pH, storage under solar irradiation, alkaline detergents, water hardness, and repeated use could increase the BPA release from containers into foodstuff. During various conditions, hydrolysis of the carbonate linkage and d-spacing will increase. Considering these parameters and limiting the use of PC containers, the potential risk of BPA exposure could be eliminated.

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