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A new bubble-generating glass chamber with an extensive set of aerosol production experiments is presented. Compared to the experiments described in the literature since the ground-setting works of Edward C.​​​​​​​ Monahan et al. in 1980s, the current setup is among the medium-sized installations allowing for accurate control of the air discharge, water temperature, and salinity. The size and material of the chamber offer a variety of applications due to its portability, measurement setup adjustability, and sterilization option. The experiments have been conducted in a cylindrical bubbling tank of 10 L volume that was filled by ∼ 30 %–40 % with water of controlled salt content and temperature and covered with a hermetic lid. The chamber was used to study the characteristics of aerosols produced by bursting bubbles under different conditions. In line with previous findings, the sea spray aerosol production was shown to depend linearly on the surface area covered by the bubbles, which in turn is a near-linear function of the air discharge through the water. Observed dependencies of the aerosol size spectra and particle fluxes on water salinity and temperature, being qualitatively comparable with the previous experiments, substantially refined the existing parameterizations. In particular, the bubble size was practically independent from the air discharge through the water body, except in the case of very small flows. Also, the dependence of aerosol spectrum and amount on salinity was much weaker than suggested in some previous experiments. The temperature dependence, to the contrary, was significant and consistent, with a transition in the spectrum shape at ∼ 10 ∘C. Theoretical analysis based on the basic conservation laws supported the main results of the experiments but also highlighted the need for a better understanding of the aerosol production from a cold water surface.

The global need to expand the design of energy-storage devices led to the investigation of alkali metal - Ionic Liquid (IL) mixtures as a possible class of electrolytes. In this study, 1D and 2D Nuclear Magnetic Resonance (NMR) and Electrochemical Impedance Spectroscopy (EIS) as well as Molecular Dynamics (MD) simulations were used to study the intermolecular interactions in imidazolium-based IL - water - alkali halide ternary mixtures. The 1H and 23Na 1D and 1H DOSY NMR spectra revealed that the presence of small quantities of NaCl does not influence the aggregation of water molecules in the IL nano-domains. The order of adding ionic compounds to water, as well as the certain water and NaCl molecular ratios, lead to the formation of isolated water clusters. Two ternary solutions representing different orders of compounds mixing (H2O+ IL + NaCl or H2O+ NaCl + IL) showed a strong dependence of the initial solvation shell of Na+ and the self-clustering of water. Furthermore, the behaviour of water was found to be independent from the conditions applied during the solution preparation, such as temperature and/or duration of stirring and aging. These findings could be confirmed by large differences in the amount of ionic species, observed in the ternary solutions and depending on the order of mixing/solute preparation.

In the study, the effects of the degree of NaCl substitution by KCl (NaCl-KCl combinations of 100:0, 75:25, 50:50, 25 : 75, 0:100) on microbiological and physico-chemical properties of heat-treated sucuk were investigated during production stages. In addition, the final product was analysed for sensory properties. NaCl-KCl combination, production stage and interactions of these two factors showed very important effects (P < 0.01) on water activity, pH and thiobarbituric acid reactive substances, as well as lactic acid bacteria and Micrococcus or Staphylococcus. The production stage had very significant (P < 0.01) effect on L*, a* and b* values, while NaCl-KCl combination had no effect on colour values. By sensory analysis, it was determined that odour and taste scores decreased considerably in the case of using only KCl (100 %; P < 0.01). The combinations of 25 : 75 and 0:100 showed lower values than the control group (100:0) in terms of texture and general acceptability scores. Principal component analysis was also applied to determine relation the between NaCl-KCl combination and sensory properties. The results of the study showed that 50 % of NaCl could be replaced with KCl in the production of heat-treated sucuk.