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A Solgi, R Nabizadeh, K Guodini,
Volume 2, Issue 2 (16 2009)
Abstract

Backgrounds and Objectives:Today the crisis rising from over consumption energy and materialand environmental pollution pose serious problems that challenges present resources of man.Sustainable development is probably an inevitable strategy for human being in such a way that theleast possible damage be inflicted to the environment.In this way, the role played by universities in reaching the objectives of sustainable development is crucial. In this paper, we examine the present state of consumption energy resources (Electricity and natural gas) in the central main campus of Tehran University and so we calculate the extent of environmental pollutants resulted of these energy consumptions.
Materials and Methods: For surveying of our objectives the first step is a survey of the current state of campus by way of reexamination of Gas and Electricity bills and distribution of a questionnaire. Second is an estimate of the entering pollutants to the environment with online software in site of http://www.abraxasenergy.com/emissions.
Results:annual consumption of 16.5 million KWHS of electricity along with 4312392 m3 of naturalgas leads to 0.0218 million tones Co2, 778 kg VOCS, 374.6 tones NOX, 2.41 tones CO, 65.341 tones So2, 93 kg Mercury compounds and 868 kg particles.
Conclusion: It is shown that there is no objective effort and green management in this part ofuniversity officials. This project suggests that the implementation of green management in the framework of programs such as green university can be crucial in reaching the objectives.


M. Nemati Varnosfaderany, A. Riyahi Bbakhtiari, Z. Gu, G. Chu,
Volume 7, Issue 3 (5-2014)
Abstract

Background and Objectives: Few investigations on polycyclic aromatic hydrocarbons (PAHs) in surface sediments have reported medium to high petrogenic contamination at the southwest coasts of the Caspian Sea. The aim of this study was to investigate distribution and potential sources of 16 PAH compounds in surface sediments of the southwest coasts of the Caspian Sea (Gillan province). Materials and methods: A total of 45 sediment samples from 15 stations at coasts of the Gillan province (from Astara to Lahijan) were collected from 10, 20, and 50 meters depths. Each sample was analyzed using Gas chromatography – Mass spectrometry. Diagnostic ratios were used for source identification. Results: The main PAH compounds in the study area were phenanthrene (87.6±74.6 ng/g), pyrene (43.1±23.5 ng/g), and naphthalene (34.4±40.4 ng/g) respectively. According to the calculated diagnostic ratios such as LMW/HMW (0.25-7.75), Ant/178 (0.02-0.11), Flu/202 (0.20-0.49), and B(a)Ant/228 (0.09-0.54) the main source of PAHs is petrogenic in this study area. Conclusion: According to PAH diagnostic ratios and similarity of dominant PAH compounds in study area with dominant PAH compounds of Azerbaijan oil field, main probable source of PAH compounds in Gillan province coasts is Azerbaijan oil pollution.


Gr Jahed Khaniki, P Safaei, R Barik Gugjlu, A Mohajer,
Volume 10, Issue 4 (3-2018)
Abstract

Background and Objective: Hydrogen peroxide is one of the compounds that is primarily produced by the oxidation of oil and fat and causes various diseases, including atherosclerosis and coronary artery disease .The aim of this study was to survey the peroxide value of edible oils used in sandwich and falafel shops in Tehran in 2016.
 
Materials and Methods: In this study, sampling from a number of fast food centers was done randomly. After the transfer of samples to the chemistry laboratory of environmental health engineering department, the peroxide number was determined based on the national standard procedure 4179. The data was analyzed by SPSS software for descriptive statistical parameters and t-test.   
 
Results: According to the National Iranian Standards, from total of 50 samples of the sandwiches taken, 20 samples (40 %) were consumable and 30 samples (60 %) were inedible. Also, from 40 samples of falafel taken, 14 samples (35 %) were consumable and 26 samples (65 %) were inedible. The maximum peroxide values of sandwiches and falafel were 29.79 and 31.22 meq/kg, respectively.
 
Conclusion: The findings show that Peroxide value in the sandwich and falafel shops were higher than the standard, and thus it seems that having an educational plan for staff regarding the correct methods of frying food is necessary.
 


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