Statistic expectations reveal that over 1000 million people living in arid regions can be definitely challenged with unpolluted water scarcity in 2025 due to accepted solvent assets of water and urbanization, industrialization. Metal-organic frameworks (MOFs) based composite are the splendid materials used for the purification of water. In this study highly water stable Mn-PBA/GO (Manganese Prussian Blue Analoge/Graphene Oxide) was successfully synthesized by using simple hydrothermal technique in excellent yield and characterized via the use of FTIR, SEM, BET, XPS, UV and XRD. From the characterization it was showed that this composite contains noticeably porous structure and can be castoff for the confiscation of heavy metals arsenic and lead from water by means of adsorptive method. The adsorption behavior of arsenic and lead was studied by using Mn-PBA/GO in water medium. The adsorption kinetics of arsenic and lead metals followed by kinetic model (pseudo second order). Mn-PBA and Mn-PBA/GO exhibits excellent adsorption capability 188.39 mg/g and 1162.52 mg/g for Pb(II), 56.28 mg/g and 262.36 mg/g for dimethyl arsenate (DMA), 66.65 mg/g and 383.52 mg/g for As(III), 82.19 mg/g and 497.49 mg/g for As(V) respectively. The adsorption mechanism, Langmuir was well fitted and having maximum R² values for both metals. This selective adsorption is mostly due to existence of electrostatics, hydrogen bonding and π-π stacking interaction between composite and heavy metals present in the water. Recycling of composite (five times) also represent good results as much as 95%. From these results it was revealed that Mn-PBA/GO composite can be used for the removal of arsenic and lead as well as organic arsenic from waste water. From this study it was established that an upsurge in the number of active sites can dramatically improve the adsorption capacity of adsorbent for the removal of pollutants from water.

Camembert is a surface mold-ripened soft cheese, as the raw milk cheeses, typically is subjected to spoilage bacteria and for thus it has a short shelf-life. Among the non-thermal technologies to inactivate and destroy pathogenic and spoilage microorganisms, there is the ionizing radiation [1-2]. This technology is able to preserve organoleptic characteristics and health benefits of treated foodstuffs, if it carried out in the range established by the legislation from a dose level of 1 up to 10 kGy [3]. In this study, X-rays irradiation was applied to Camembert cheese and a lipidomic approach was used to evaluate the possible modifications on lipid composition, induced by this treatment. The Camembert samples were irradiated with increased doses of 1.0, 2.0 and 3.0 kGy at a dose rate of approximately 2 kGy h^-1. The lipid extraction procedure was based on slightly modified Folch method. Ultra-High liquid chromatography coupled to Q-Exactive Orbitrap mass spectrometry (UHPLC-ESI-Orbitrap-MS) equipped with a heated electrospray ionization (HESI) probe was employed to analyse the lipidomic profiles [4-5]. Lipids are identified by both accurate precursor ion mass and fragmentation features and quantified using LipidSearchTM software. Furthermore, chemometric analyses were used to establish possible differences among irradiated and non-irradiated samples. A total of 16 classes of lipids, including ceramides (Cer), monoacylglycerol (MG), diacylglycerols (DG), triacylglycerols (TG), cholesterol ester (ChE), zymosteryl esters (ZyE), hexosylceramides (Hex1CER), dihexosylceramides (Hex2Cer), lysophosphatidylcholine (LPC), phosphatidylcholines (PC), phosphatidylethanols (PEt), lysophosphatidylethanolamines (LPE), phosphatidylethanolamines (PE), phosphatidylinositols (PI), phosphatidylserines (PS), sphingomyelins (SM) were identified. In particular, in cheese irradiated samples, MG, Pet, PI and PS increased, while TG, DG and PC decreased. This behavior has been observed at a dose level of 3.0 kGy. These results confirm that the lipidomic approach is a powerful means to provide more information on the changes induced by X-ray radiation treatment

Introduction: According to Western medicine headache is not a symptom but a disease in its own right. There are four types of primary headache: migraine, tension headache, trigeminal autonomic cephalalgia, and other primary headache disorders. In traditional Chinese medicine (TCM) theory classifies migraine as an external invasion or an internal disruption. Depending on the area where the headache is occurring, the doctor will be able to identify which energy meridian is affected. Frontal headache means involvement of the Stomach meridian. Temporal headache (Gallbladder); parietal (Liver); occiput (Bladder). Weight pain means moisture retention. Purpose: The aim of this study is to demonstrate that there is a correlation between eating certain types of food and headache. Methods: Through an extensive literature review by PubMed and NCBI on headache in Western medicine and traditional Chinese medicine and the report of a clinical case demonstrating the importance of dietary counseling in the adequately treatment of headache symptoms. Foods that imbalance the Liver and Gallbladder are: fried foods, chocolate, honey, alcoholic beverages, coconut, eggs. foods that imbalance the bladder are: coffee, soda and matte tea. And foods that impair the balance of Spleen- pancreas meridian could cause the sensation of weight pain are; dairy products, cold water, sweets, raw food.  Results: The patient had a significant improvement of her headaches symptoms changing completely her dietary habits and rarely had headaches like in the beginning of her treatment Conclusion: The conclusion of this study is that the ingestion of some kind of foods is correlating with the headaches symptoms .To prevent the headache symptoms, it is important to understand which energy  meridian is affected by the patient and which kind of food should be inducing or maintaining the patients symptoms.