Patent includes guidelines of preparation protocols for bitumen modification with waste PMMA/ATH powder, describes proper amounts of additives in bitumen and application methods of modified binders in asphalt mixtures. “Wet” and “dry” protocols of asphalt preparation are also described.
F.33 Slovenian patent
COBISS.SI-ID: 5121818Acta chimica slovenica. Pavko, Aleksander (editor in chief 2006-, guest editor 2010). [Tiskana izd.]. Ljubljana: Slovensko kemijsko društvo: =Slovenian Chemical Society, 1993-. ISSN 1318-0207. http://acta.chem-soc.si/. [COBISS.SI-ID 14086149]
C.04 Editorial board of an international magazine
Developed process for application of the temperature shock on Saccharomyces cerevisiae wine yeast inoculum for increasing the glycerol in grape must alcohol fermentation was patented. Temperature shock on the inoculum of wine yeast suspension cells at 45 ° C enables selection that the survived cells posses the ability for balancing their redox potential state producing up to 100% higher ammount of glycerol - redox protective substance that significantly contributes to higher quality wines.
F.33 Slovenian patent
COBISS.SI-ID: 33557509Organization of International Thematic Conference Implementation of Microreactor Technology into Biotechnology, Ljubljana, September 29-30, 2010 (Conference Coordinator: Polona Žnidaršič Plazl)
B.01 Organiser of a scientific meeting
COBISS.SI-ID: 252678656A novel method for the rapid magnetic separation of Saccharomyces bayanus yeast cells from sparkling wine was developed. The wine yeast cells were made responsive to a magnetic field by the absorption of superparamagnetic nanoparticles of iron oxide maghemite (γ-Fe2O3) coated with a thin layer of silica and grafted with (aminoethylamino) propylmethyldimethoxy silane (APMS). The terminal amino groups of the APMS molecules provide a positive charge on the nanoparticles’ surfaces and promote their electrostatic absorption onto the negatively charged surfaces of the yeast cells. The influence of the magnetic nanoparticles on the yeast metabolism, as well as the separation of the magnetized yeast cells’ biomass in the magnetic field was studied. The optimal mass ratio between the magnetic nanoparticles and the wine yeast was determined to be 1:10. Scanning and transmission electron microscopy showed that the magnetic nanoparticles remained fixed at the microbial cell surfaces, even after fermentation. The results of the chemical analysis showed that besides the faster microbial kinetics there were no other influences on the cell metabolism. The same results were confirmed in sensorial analyses of the sparkling wine. The separation of the magnetized waste yeast biomass into the neck of the bottle using a relatively weak magnetic-field gradient can be successfully completed in approximately 15 minutes.
F.33 Slovenian patent
COBISS.SI-ID: 24285223