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Summary Surface modification of anode using surfactant has great influence on the electrical performance of a microbial fuel cell (MFC). In this study, the effect of surface‐modified exfoliated graphite used for anode fabrication on a cube‐type MFC batch reactor was examined. The surface exfoliated graphite was modified with 5‐mM anionic surfactant, sodium dodecyl sulfate. Anaerobic sludge used as inoculum containing 70% (v/v) of artificial wastewater and 30% (v/v) of seed sludge in an anode chamber and air cathode was used in cathode side. Anode modification was explored as an approach to enhance the start‐up and improve the performance of the reactor. Scanning electron microscopy was used to evaluate the morphology and activity of electrochemically active bacteria. In the study, the start‐up time of MFC required to approach stable voltage was substantially reduced, and the maximum stable voltage was higher than the control. In addition, the activation resistance of the MFC was considerably reduced, and the maximum power density (1640 mW/m2) was 20% higher than control. However, when the surface of exfoliated graphite was modified with over 10‐mM anionic surfactant, some negative effects on start‐up time, activation resistance and maximum power density were observed. This modification also enhanced the bacterial attachment and biofilm formation on the modified anode surface. The result suggested that surface modification anode with surfactant is effective for electrical responses achieved in the MFC. Copyright © 2015 John Wiley & Sons, Ltd.

Strong flavor developed during fermentation can affect foreign consumer's liking of kimchi (fermented vegetables with seasonings). This study was conducted to compare the cross-cultural preference of American versus Korean consumers for kimchi fermented to different degrees. Kimchi samples fermented to different degrees (pH 5.9, LFK; pH 4.2, MFK; and pH 3.9, HFK) were presented to American (n 5 111) and Korean consumers (n 5 101). The degree of liking and attribute intensities were assessed using the 9-point hedonic scale and Just-aboutRight scale. Consumer demographics and kimchi consumption habits were also collected. American consumers significantly preferred MFK and HFK to LFK, whereas Korean consumers did not show any significant preference among the samples. American consumers reported that the sourness and spiciness of LFK were not intense enough. The frequency of kimchi consumption by American consumers was positively associated with their preference for more fermented kimchi, while the level of fermentation of the daily consumed kimchi was well associated with Korean consumers' preference for kimchi. PRACTICAL APPLICATIONSIt is challenging for food industries to launch fermented ethnic food products, such as fermented soy products and vegetables, in foreign markets because acceptability for products with different degree of fermentation may differ across culture and also based on previous experience. The present study investigated how foreign consumers accept one such food, kimchi, at different fermentation levels, particularly in relation to their previous experiences. Results of the present study can help researchers and marketers to establish more effective strategies for developing ethnic foods targeting foreign markets by providing the optimal level of fermentation accepted by foreign consumers and consumer profile. In addition, our findings on the relationship between previous exposures and liking aid in understanding potential mechanisms underlying acquisition of liking for ethnic food by foreign consumers.

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An investigation into the diurnal characteristics of vertical formaldehyde (HCHO) profiles was conducted based on multi-axis differential optical absorption spectroscopy (MAX-DOAS) measurements in Beijing during the CAREBEIJING campaign, covering a month-long period through August and September 2006. Vertical HCHO profiles were retrieved based on a combined differential optical absorption spectroscopy (DOAS) technique and an optimal estimation method (OEM). The HCHO volume-mixing ratio (VMR) was found to be highest in the layer from the surface up to an altitude of 1 km and to decrease with altitude above this layer. In all retrieved profiles, HCHO was not detected in the layer from 3-4 km. Over the diurnal cycle, the HCHO VMR values were generally highest at 15:00 local time (LT) and were lower in the morning and late afternoon. The mean HCHO VMRs were 6.17, 1.82, and 0.80 ppbv for the 0-1, 1-2, and 2-3-km layers, respectively, at 15:00 LT, whereas they were 3.54 (4.79), OPEN ACCESSAtmosphere 2015, 6 1817 1.06 (1.43), and 0.46 (0.63) ppbv for the 0-1, 1-2, and 2-3-km layers, respectively, at 09:00 (17:00) LT. The HCHO VMRs reached their highest values at 15:00 LT on August 19, which were 17.71, 5.20, and 2.31 ppbv for the 0-1, 1-2, and 2-3-km layers, respectively. This diurnal pattern implies that the photo-oxidation of volatile organic compounds (VOCs) was most active at 15:00 LT for several days during the campaign period. In a comparison of the derived HCHO VCDs with those obtained from the Ozone Monitoring Instrument (OMI) measurements, the HCHO vertical column density (VCD) values obtained from the OMI measurements tend to be smaller than those from the MAX-DOAS.