{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/33734"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/33734","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Modeling contaminant transport in polyethylene and metal speciation in saliva","abstract":"Properties of both chemical contaminants and polymers can impact contaminant diffusivity and solubility in new and aged polyethylene materials for pipes and geomembranes. Diffusivity, solubility, polymer and chemical properties were measured for thirteen contaminants and six polyethylene materials that were new and/or aged in chlorinated water. Tree regression was used to select variables, and linear regression was used to develop predictive equations for contaminant diffusivity and solubility in polyethylene. Organic contaminant properties had greater predictive capability than polyethylene properties. Model coefficients significantly changed between new materials to chlorine-aged materials, indicating changes of polyethylene properties impact the interaction between contaminants and polymers. The metallic flavor of copper in drinking water influences the taste of water and can cause the taste problems for water utilities. The mechanism of metallic flavor caused by these metals is related to free or soluble ions. Free copper concentrations were measured at different pH in diluted artificial saliva using a cupric ion selective electrode. Three major proteins in human saliva: α-amylase, mucin and lactoferrin, were added in the artificial saliva and the impacts on the chemical speciation of copper were analyzed. Inorganic saliva components, typically phosphate, carbonate and hydroxide combined with copper and greatly influenced the levels of free copper in the oral cavity. Proteins such as α-amylase, mucin and lactoferrin also impacted the chemical speciation of copper, with different affinity to copper. Mucin had the greatest affinity with copper than α-amylase.","abstract_html":"Properties of both chemical contaminants and polymers can impact contaminant diffusivity and solubility in new and aged polyethylene materials for pipes and geomembranes. Diffusivity, solubility, polymer and chemical properties were measured for thirteen contaminants and six polyethylene materials that were new and/or aged in chlorinated water. Tree regression was used to select variables, and linear regression was used to develop predictive equations for contaminant diffusivity and solubility in polyethylene. Organic contaminant properties had greater predictive capability than polyethylene properties. Model coefficients significantly changed between new materials to chlorine-aged materials, indicating changes of polyethylene properties impact the interaction between contaminants and polymers. The metallic flavor of copper in drinking water influences the taste of water and can cause the taste problems for water utilities. The mechanism of metallic flavor caused by these metals is related to free or soluble ions. Free copper concentrations were measured at different pH in diluted artificial saliva using a cupric ion selective electrode. Three major proteins in human saliva: α-amylase, mucin and lactoferrin, were added in the artificial saliva and the impacts on the chemical speciation of copper were analyzed. Inorganic saliva components, typically phosphate, carbonate and hydroxide combined with copper and greatly influenced the levels of free copper in the oral cavity. Proteins such as α-amylase, mucin and lactoferrin also impacted the chemical speciation of copper, with different affinity to copper. Mucin had the greatest affinity with copper than α-amylase.","abstract_has_math":false,"creators":["Tang, Jia"],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Environmental Planning","degree_department":"Environmental Engineering","school":null,"contributors":[],"advisors":[],"committee_chairs":["Dietrich, Andrea M."],"committee_members":["Edwards, Marc A.","Gallagher, Daniel L."],"year":2010,"date_issued":"2010-06-17","date_published":"2010-06-17","updated_at":"2026-07-22T22:18:44Z","subjects":["zinc","iron","flavor","chemical speciation","artificial saliva","Modeling","polyethylene pipe","geomembrane","diffusivity","solubility","polymer","copper"],"languages":[],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-06242010-155132"],"render_values":[{"text":"etd-06242010-155132","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/33734","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Dietrich, Andrea M."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Edwards, Marc A.","Gallagher, Daniel L."]},{"key":"dc:contributor.department","label":"Department","values":["Environmental Engineering"]},{"key":"dc:creator","label":"Author","values":["Tang, Jia"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T20:40:29Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T20:40:29Z","2013-05-21"]},{"key":"dc:date.issued","label":"Date","values":["2010-06-17"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Environmental Planning"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["zinc","iron","flavor","chemical speciation","artificial saliva","Modeling","polyethylene pipe","geomembrane","diffusivity","solubility","polymer","copper"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-06242010-155132"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/33734"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Properties of both chemical contaminants and polymers can impact contaminant diffusivity and solubility in new and aged polyethylene materials for pipes and geomembranes. Diffusivity, solubility, polymer and chemical properties were measured for thirteen contaminants and six polyethylene materials that were new and/or aged in chlorinated water. Tree regression was used to select variables, and linear regression was used to develop predictive equations for contaminant diffusivity and solubility in polyethylene. Organic contaminant properties had greater predictive capability than polyethylene properties. Model coefficients significantly changed between new materials to chlorine-aged materials, indicating changes of polyethylene properties impact the interaction between contaminants and polymers. The metallic flavor of copper in drinking water influences the taste of water and can cause the taste problems for water utilities. The mechanism of metallic flavor caused by these metals is related to free or soluble ions. Free copper concentrations were measured at different pH in diluted artificial saliva using a cupric ion selective electrode. Three major proteins in human saliva: α-amylase, mucin and lactoferrin, were added in the artificial saliva and the impacts on the chemical speciation of copper were analyzed. Inorganic saliva components, typically phosphate, carbonate and hydroxide combined with copper and greatly influenced the levels of free copper in the oral cavity. Proteins such as α-amylase, mucin and lactoferrin also impacted the chemical speciation of copper, with different affinity to copper. Mucin had the greatest affinity with copper than α-amylase."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:title","label":"Title","values":["Modeling contaminant transport in polyethylene and metal speciation in saliva"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Dietrich, Andrea M."],"dc:contributor.committeemember":["Edwards, Marc A.","Gallagher, Daniel L."],"dc:contributor.department":["Environmental Engineering"],"dc:creator":["Tang, Jia"],"dc:date.accessioned":["2014-03-14T20:40:29Z"],"dc:date.available":["2014-03-14T20:40:29Z","2013-05-21"],"dc:date.issued":["2010-06-17"],"dc:description.abstract":["Properties of both chemical contaminants and polymers can impact contaminant diffusivity and solubility in new and aged polyethylene materials for pipes and geomembranes. Diffusivity, solubility, polymer and chemical properties were measured for thirteen contaminants and six polyethylene materials that were new and/or aged in chlorinated water. Tree regression was used to select variables, and linear regression was used to develop predictive equations for contaminant diffusivity and solubility in polyethylene. Organic contaminant properties had greater predictive capability than polyethylene properties. Model coefficients significantly changed between new materials to chlorine-aged materials, indicating changes of polyethylene properties impact the interaction between contaminants and polymers. The metallic flavor of copper in drinking water influences the taste of water and can cause the taste problems for water utilities. The mechanism of metallic flavor caused by these metals is related to free or soluble ions. Free copper concentrations were measured at different pH in diluted artificial saliva using a cupric ion selective electrode. Three major proteins in human saliva: α-amylase, mucin and lactoferrin, were added in the artificial saliva and the impacts on the chemical speciation of copper were analyzed. Inorganic saliva components, typically phosphate, carbonate and hydroxide combined with copper and greatly influenced the levels of free copper in the oral cavity. Proteins such as α-amylase, mucin and lactoferrin also impacted the chemical speciation of copper, with different affinity to copper. Mucin had the greatest affinity with copper than α-amylase."],"dc:description.degree":["Master of Science"],"dc:identifier.other":["etd-06242010-155132"],"dc:identifier.uri":["http://hdl.handle.net/10919/33734"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["zinc","iron","flavor","chemical speciation","artificial saliva","Modeling","polyethylene pipe","geomembrane","diffusivity","solubility","polymer","copper"],"dc:title":["Modeling contaminant transport in polyethylene and metal speciation in saliva"],"dc:type":["Thesis"],"thesis:degree_discipline":["Environmental Planning"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:18:44Z"}