Effect of pH shock on single-stage biohythane production using gel-entrapped anaerobic microorganisms

the effect of pH shock on the magnetic micro-aerobic activated sludge system used to deal with low load glucose wastewater was studied. After pH shocking under the condition of pH=6.0 and 9.0 for 15 days, CODCr removal efficiency of the reactor with magnetic powder was higher than that of the reactor without magnetic powder, and remained above 80% in the 5 days recovery experiment at pH=7.5, while about 50% of the reactor without magnetic powder. SVI in the reactor with magnetic powder was lower than that of the reactor without magnetic powder after pH shocking, and after the 5 days' recovery experiments, SVI of the sludge with magnetic powder could recovered to the original value, but the indicators of the sludge without magnetic powder could not recovered to the original value.

Download Full-text

Biohythane production via single-stage fermentation using gel-entrapped anaerobic microorganisms: Effect of hydraulic retention time

Bioresource Technology ◽

10.1016/j.biortech.2020.123986 ◽

2020 ◽

Vol 317 ◽

pp. 123986 ◽

Cited By ~ 1

Author(s):

Doan-Thanh Ta ◽

Chiu-Yue Lin ◽

Thi-Minh-Ngoc Ta ◽

Chen-Yeon Chu

Keyword(s):

Retention Time ◽

Hydraulic Retention Time ◽

Single Stage ◽

Anaerobic Microorganisms

Download Full-text

Effect of pH Shock and H2S Inhibition on the Competition between Methane Production and Sulfate Reduction in a UASB Reactor

Journal of Japan Society on Water Environment ◽

10.2965/jswe.38.1 ◽

2015 ◽

Vol 38 (1) ◽

pp. 1-8

Author(s):

Yong HU ◽

Yuta SUDO ◽

Qigui NIU ◽

Toshimasa HOJO ◽

Yu-You LI

Keyword(s):

Sulfate Reduction ◽

Methane Production ◽

Uasb Reactor ◽

Effect Of Ph ◽

Ph Shock

Download Full-text

655. The effect of pH on the extent of splitting or clumping of fat globules caused by agitation of hot cream

Journal of Dairy Research ◽

10.1017/s0022029900008542 ◽

1957 ◽

Vol 24 (1) ◽

pp. 77-84 ◽

Cited By ~ 4

Author(s):

R. M. Dolby

Keyword(s):

Size Distribution ◽

Rapid Method ◽

Single Stage ◽

Microscopic Method ◽

Effect Of Ph ◽

Practical Applications ◽

Mechanical Stirring ◽

Fat Globules ◽

Analytical Work ◽

Before And After

The effect of pH on the extent of splitting and clumping of globules in hot cream agitated by treatment in a Vacreator, by vigorous mechanical stirring or by simple aeration has been investigated. The size distribution of globules was determined in cream before and after treatment either by the microscopic method or by a rapid method involving separation of small and large globules by centrifuging and gravity creaming respectively.It was found that at pH 8 splitting of globules was at a maximum and clumping at a minimum. As the pH of the cream to be treated was lowered towards pH 6, the amount of splitting decreased and clumping increased. The ‘clumping’ of globules in cream during single-stage homogenization was also increased as the pH was lowered.Practical applications of the observations are suggested.The thanks of the author are due to Mr J. A. Singleton, superintendent and Mr B. Le Heron, buttermaker of The Dairy Research Institute (N.Z.) experimental factory, for arranging and carrying out the Vacreator treatment of cream; to Dr F. H. McDowall for helpful advice and criticism, and to Miss R. P. Johnson for assistance with microscopic and analytical work.

Download Full-text