Releases of hydrocarbons from oil spills have large environmental impacts in both the ocean and atmosphere. Oil evaporation is not simply a mechanism of mass loss from the ocean, as it also causes production of atmospheric pollutants. Monitoring atmospheric emissions from oil spills must include a broad range of volatile organic compounds (VOC), including intermediate-volatile and semivolatile ...

ONCE AGAIN THE debate has intensified over whether energy as a commodity is running out. Just six or seven years ago the world seemed awash in oil, yet today many pundits predict the end of oil and indeed the end of the fossil-fuel era. With its recent merger with the California-based oil company Unocal, Chevron has placed a bet on ever-increasing oil prices. Two other oil giants, BP and ExxonM...

the composition of the volatile oils obtained from the aerial parts of artemisia deserti krasch. and a. oliveriana j. gayex dc. was analyzed by gc and gc/ms. while the oil of a. deserti contained camphor (45.5%), 1,8-cineole (16.7%), piperitone (8.6%), ?-pinene (5.7%) and isoborneol (3.2%), the oil of a. oliveriana contained ?-thujone (65.4%), camphor (11.5%), 1,8-cineole (9.2%) and pinocavone ...

background & aim: the world production and consumption of essential oils and perfumes are increasing very fast. lippia citriodora h.b.k. is an herbal species mainly used as a spice and medicinal plant. endogenous levels as well exogenous application of plant growth regulators (pgr) could affect essential oil production and chemical compositions. experimental: to study the effect of exogenou...

Volatile components of three parts of Pimpinella tragium Vill. (Umbelliferae family) from Iran were investigated qualitatively and quantitatively for the first time. Essential oils were isolated by hydro-distillation from stems plus leaves, inflorescence and seeds of P. tragium individually. The plant materials were collected from Polour (Northeast of Tehran Province). The yields of the ...

Monovarietal virgin olive oils (VOOs) are very effective to study relationships among sensory attributes, the compounds responsible for flavour, and factors affecting them. The stimulation of the human sensory receptors by volatile and non-volatile compounds present in monovarietal virgin olive oils gives rise to the sensory attributes that describe their peculiar delicate and fragrant flavours...