Hydrogen production and end-product synthesis patterns by Clostridium termitidis strain CT1112 in batch fermentation cultures with cellobiose or α-cellulose

2008 ◽  
Vol 33 (23) ◽  
pp. 7006-7012 ◽  
Author(s):  
U RAMACHANDRAN ◽  
N WRANA ◽  
N CICEK ◽  
R SPARLING ◽  
D LEVIN
Keyword(s):  
Hydrogen Production ◽  
Batch Fermentation ◽  
Clostridium Termitidis

Cheese whey as substrate of batch hydrogen production: Effect of temperature and addition of buffer

2014 ◽  
Vol 32 (5) ◽  
pp. 434-440 ◽  
Author(s):  
KM Muñoz-Páez ◽  
HM Poggi-Varaldo ◽  
J García-Mena ◽  
MT Ponce-Noyola ◽  
AC Ramos-Valdivia ◽  
...  
Keyword(s):  
Hydrogen Production ◽  
Ambient Temperature ◽  
Phosphate Buffer ◽  
Acid Production ◽  
Batch Fermentation ◽  
Cheese Whey ◽  
Low Ph ◽  
Effect Of Temperature ◽  
Organic Acid Production ◽  
Significant Difference

The aim of this work was to evaluate the effect of buffer addition and process temperature (ambient and 35°C) on H2 production in batch fermentation of cheese whey (CW). When the H2 production reached a plateau, the headspace of the reactors were flushed with N2 and reactors were re-incubated. Afterwards, only the reactors with phosphate buffer showed a second cycle of H2 production and 48% more H2 was obtained. The absence of a second cycle in non-buffered reactors could be related to a lower final pH than in the buffered reactors; the low pH could drive the fermentation to solvents production. Indeed a high solvent production was observed in non-buffered bioreactors as given by low ρ ratios (defined as the ratio between sum of organic acid production and sum of solvents production). Regarding the process temperatures, no significant difference between the H2 production of reactors incubated at ambient temperature and at 35°C was described. After flushing the headspace of bioreactors with N2 at the end of the second cycle, the H2 production did not resume (in all reactors).

Utilization of electrical charges in the pores of tofu waste for hydrogen production in water

2020 ◽  
pp. 124-135
Author(s):  
I. N. G. Wardana ◽  
N. Willy Satrio
Keyword(s):  
Magnetic Field ◽  
Hydrogen Production ◽  
Sodium Bicarbonate ◽  
Positive Charge ◽  
Electrical Energy ◽  
Hydrogen Sensor ◽  
Water Molecules ◽  
Partial Charge ◽  
Delocalized Electron ◽  
Water Hydrogen

Tofu is main food in Indonesia and its waste generally pollutes the waters. This study aims to change the waste into energy by utilizing the electric charge in the pores of tofu waste to produce hydrogen in water. The tofu pore is negatively charged and the surface surrounding the pore has a positive charge. The positive and negative electric charges stretch water molecules that have a partial charge. With the addition of a 12V electrical energy during electrolysis, water breaks down into hydrogen. The test was conducted on pre-treated tofu waste suspension using oxalic acid. The hydrogen concentration was measured by a MQ-8 hydrogen sensor. The result shows that the addition of turmeric together with sodium bicarbonate to tofu waste in water, hydrogen production increased more than four times. This is due to the fact that magnetic field generated by delocalized electron in aromatic ring in turmeric energizes all electrons in the pores of tofu waste, in the sodium bicarbonate, and in water that boosts hydrogen production. At the same time the stronger partial charge in natrium bicarbonate shields the hydrogen proton from strong attraction of tofu pores. These two combined effect are very powerful for larger hydrogen production in water by tofu waste.

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