The pyrolysis can be an attractive way to reduce the plastic waste and, in the same time, to obtain alternative conventional fuels. In this respect, four polymers (low-density polyethylene, high-density polyethylene, propylene and polystyrene) were used in the pyrolysis process. The experiments were carried out by using an in-house plant, which allowed a maximum test temperature of 450 �C. The product oil and the derived gas from the pyrolysis process were evaluated using different techniques, such as elemental analysis (EA), calorimetry, gas chromatography (GC), gas chromatography coupled with mass spectrometry (GC-MS). Furthermore, for a comparative study two catalysts, zeolite and lignite, were also used for the pyrolysis process, in order to observe their influences on the final products. The higher heating value obtained for the oil was in the 40.17-45.35 MJ/kg range, acceptable for the use of these oil as an alternative fuel for diesel engine. Also, the sulphur content from the obtained oil does not cause environment problems, being lower than the allowed limits (10 mg/L). In addition, the pyrolysis derived gas was rich in hydrocarbons, conducting to a high calorific value, in the 73.42 - 121.18 MJ/kg range.

Highly ordered-pore SBA-15 was synthesized by co-condensation of tetraethylorthosilicate (TEOS) and 3-aminopropyltriethoxysilane (APTES) using an amphiphilic block copolymer as structure-directing agent. The BET, EDX, TGA-DSC and SEM analysis have been used for sorbent characterization. The adsorption properties of the calcined mesoporous silica SBA-15 material appears to be a consequence of the silanol groups presence that are active sites for adsorption, were evaluated in the clarification process of two types of red wines. The purpose of this study was the investigation of the total polyphenols content (reduction), the selectivity and stabilization for some compounds (phenolic acids, epicatechin, and catechin) and the chromatic characteristics of wine. HPLC chromatograms exhibit the retention of quercetin and trans-resveratrol, catechin, epicatechin, rutin, and phenolic acids. The decrease in the polyphenolic compounds content in red wines avoids the oxidative browning process without modification of wine color. Due to their beneficial to human health thanks to antioxidative, antiinflamatory, antiviral, cardioprotective, anticarcinogenic and antimutagenic properties the polyphenolic extract might prove interesting as pharmaconutrients or as dietary sources.