scholarly journals A strategy to speed up formation and strengthen activity of biofilms at low temperature

RSC Advances ◽  
2017 ◽  
Vol 7 (37) ◽  
pp. 22788-22796 ◽  
Author(s):  
Huizhi Hu ◽  
Junguo He ◽  
Huarong Yu ◽  
Jian Liu ◽  
Jie Zhang
Keyword(s):  
Low Temperature ◽  
Biofilm Reactors ◽  
Start Up ◽  
Long Time ◽  
Speed Up

The start-up period of biofilm reactors often takes a long time to obtain a mature and stable biofilm, especially at low temperature.

scholarly journals Start-up Strategies for Anaerobic Ammonia Oxidation (Anammox) in In-Situ Nitrogen Removal from Polluted Groundwater in Rare Earth Mining Areas

2021 ◽  
Vol 13 (8) ◽  
pp. 4591
Author(s):  
Shuanglei Huang ◽  
Daishe Wu
Keyword(s):  
Rare Earth ◽  
Low Temperature ◽  
Removal Efficiency ◽  
Nitrogen Removal ◽  
Ex Situ ◽  
High Concentration ◽  
Low Concentration ◽  
Start Up ◽  
Anammox Activity

The tremendous input of ammonium and rare earth element (REE) ions released by the enormous consumption of (NH4)2SO4 in in situ leaching for ion-adsorption RE mining caused serious ground and surface water contamination. Anaerobic ammonium oxidation (anammox) was a sustainable in situ technology that can reduce this nitrogen pollution. In this research, in situ, semi in situ, and ex situ method of inoculation that included low-concentration (0.02 mg·L−1) and high-concentration (0.10 mg·L−1) lanthanum (La)(III) were adopted to explore effective start-up strategies for starting up anammox reactors seeded with activated sludge and anammox sludge. The reactors were refrigerated for 30 days at 4 °C to investigate the effects of La(III) during a period of low-temperature. The results showed that the in situ and semi in situ enrichment strategies with the addition of La(III) at a low-concentration La(III) addition (0.02 mg·L−1) reduced the length of time required to reactivate the sludge until it reached a state of stable anammox activity and high nitrogen removal efficiency by 60–71 days. The addition of La(III) promoted the formation of sludge floc with a compact structure that enabled it to resist the adverse effects of low temperature and so to maintain a high abundance of AnAOB and microbacterial community diversity of sludge during refrigeration period. The addition of La(III) at a high concentration caused the cellular percentage of AnAOB to decrease from 54.60 ± 6.19% to 17.35 ± 6.69% during the enrichment and reduced nitrogen removal efficiency to an unrecoverable level to post-refrigeration.

Effect of Low-Temperature Long-Time Thermal Processing of Beef-Cuts on the Survival of Foot-and-Mouth Disease Virus

1995 ◽  
Vol 58 (2) ◽  
pp. 165-169 ◽  
Author(s):  
MARCELO O. MASANA ◽  
NORBERTO A. FONDEVILA ◽  
MARIA M. GALLINGER ◽  
JORGE A. LASTA ◽  
H. RICARDO RODRIGUEZ ◽  
...  
Keyword(s):  
Low Temperature ◽  
Disease Virus ◽  
Foot And Mouth Disease ◽  
Mouth Disease ◽  
Semitendinosus Muscle ◽  
Overall Acceptability ◽  
Mouth Disease Virus ◽  
Foot And Mouth ◽  
Long Time ◽  
Commercial Process

We determined the virucidal effectiveness against foot-and-mouth disease virus of the low-temperature long-time cooking of virus-contaminated semitendinosus muscle (ST). Of the 11 time and temperature combinations examined, over a range of 63°C to 75°C for extended periods, the respective processing conditions of 71°C for 10.66 h and 75°C for 5.75 h were virucidal. Samples cooked under these temperature-time combinations were more tender (P<0.01) and had better overall acceptability (P<0.05) than beef cuts cooked by conventional commercial processes currently used in Argentina for meat to be exported. Product yields were increased from 60% for the commercial process to 67.8% or 68.6%, respectively, for the two virucidal thermal processes.

Combined effects of aging and low temperature, long time heating on pork toughness

Meat Science ◽  
2019 ◽  
Vol 150 ◽  
pp. 33-39 ◽  
Author(s):  
Shengjie Li ◽  
Renchao Ma ◽  
Jinfeng Pan ◽  
Xinping Lin ◽  
Xiuping Dong ◽  
...  
Keyword(s):  
Low Temperature ◽  
Combined Effects ◽  
Long Time ◽  
Effects Of Aging

Competition between planktonic and fixed microorganisms during the start-up of methanogenic biofilm reactors

2008 ◽  
Vol 42 (3) ◽  
pp. 792-800 ◽  
Author(s):  
Romain Cresson ◽  
Renaud Escudié ◽  
Jean-Philippe Steyer ◽  
Jean-Philippe Delgenès ◽  
Nicolas Bernet
Keyword(s):  
Biofilm Reactors ◽  
Start Up

scholarly journals Role of technopreneurs in indain context

2019 ◽  
Vol 9 (4) ◽  
pp. 249-252
Author(s):  
ARUNKUMAR B ◽  
GURUNATHAN A
Keyword(s):  
Developed Countries ◽  
Achievement Level ◽  
Indian Government ◽  
Indian Context ◽  
Start Up ◽  
Long Time ◽  
Technology Parks ◽  
Current Scenario ◽  
The Developed Countries

Start-up is a basic thing that a person trying to do something real and new, it has high rates of failure, but the minority of successes includes companies that have evolved as giant and market setters. People who use technology for being entrepreneurs are called as technopreneurs, being born the risk in business in addition to being accomplished the achievement level in innovative and initiative a new kind of product and service to the community. India is enjoying with the fruitful result on the progress of start-up environment which it has been focusing for a long time, the best time for promoting the techno start-up to be apillar of strength in the forthcoming trends. The boom of technopreneurs of our nation had been targeted by the developed countries since 2010. A new benchmark may be set in heavily offering number of opportunities to extent the business, which is also a next level of the start-up environmentin the current scenario and the efforts are taken by the Indian Government. The Technopreneurship's growth and contribution to the start-up technopreneurs in Indian context are catered in this paper and in addition new schemes and well equipped technology parks will be effectuated for the goodness of the new start-up.

scholarly journals Design and Implementation of Android Applications as Mobile Payment Gateway Services in the Sistem Online Payment Point (SOPP) of PDAM Malang Regency

2015 ◽  
Vol 1 (1) ◽  
pp. 26-33
Author(s):  
Grifito yuan Maulidina
Keyword(s):  
User Satisfaction ◽  
Survey Methods ◽  
Survey Method ◽  
Point System ◽  
Payment Systems ◽  
Online Payment ◽  
Transaction Process ◽  
Inkjet Printers ◽  
Long Time ◽  
Speed Up

The development of online payment systems such as the online payment point system has greatly assisted the public in processing monthly transactions such as water bills. However, in its application, this system still uses large devices such as computers and inkjet printers so that the operation takes a long time and is less efficient. Therefore, in this study, a mobile application is designed to replace the role of computers in making water bill payment transactions in the online payment point system (SOPP) of PDAM Malang Regency. The application that is connected to a database server via the internet is also integrated with a compact wireless thermal printer that can be carried anywhere and does not require ink refills so that it can speed up the transaction process and be more efficient in time, paper and space. The research method used was experimental and survey methods. The experimental method is used to test the running of the application, test the application's compatibility with the device and measure the time it takes for the application to exchange data. The survey method is used to test user satisfaction with the application.

scholarly journals The influence of difference temperature against the rate of embryonic development and larval abnormality of Cantik Grouper (Epinephelus sp.)

2019 ◽  
Vol 2 (1) ◽  
pp. 16
Author(s):  
Aprisianus Julkarman Simbolon ◽  
Ganjar Adhywirawan Sutarjo ◽  
Hariyadi Hariyadi
Keyword(s):  
Low Temperature ◽  
Embryonic Development ◽  
Incubation Temperature ◽  
Temperature Treatment ◽  
Optimum Temperature ◽  
Long Time ◽  
Epinephelus Fuscoguttatus ◽  
Low Levels ◽  
Difference Temperature ◽  
F 31

Cantikgrouper is the hybridization results grouper or cross-breeding between Epinephelus fuscoguttatus as a female and Epinephelus microdon as a male. The main barriers faced in the development of this commodity is still low levels of spawning up to seeding grouper. Based on the background, this study aimed to investigate optimum temperature observations against the rate of embryonic development Epinephelus sp.larvae. This study used the results of artificial spawning eggs.The fertilized eggs were incubated on six pieces of the container temperature treatment;each treatment there was repeated three times.The incubation temperature was kept on (A) 21-22°C; (B) 23-24°C; (C) 25-26°C; (D) 27-28°C; (E) 29-30°C; (F) 31-32°C. Results showed that eggswere incubated at a temperature of 21-22 ℃ embryonic development to a halt in the blastula, and temperature 23-24°C stalled on phasemyomere embryos. The low-temperature incubation period lasts a long time. Temperature 25-26°C needed 18 hours 6 minutes by 8.33% abnormality rate. Temperature 27-28°C needed 16 hours to hatch witha degree of abnormality of 7.6%. Temperature 29-30°C needed 15 hours 1 minute for the hatch tothe degree of abnormality of 5.33%. The 31-32°C temperature needed 14 hours 6 minutes to hatch witha degree of abnormality of 17.3%. The limits of tolerance for the incubation of the eggs ofcantik grouper (Epinephelusspp.) were 26-32°C.The best temperature of each treatment were obtained at a temperature of 29-30°C. Based on our results, it concluded that the changing temperature affected how long eggs could hatch.

scholarly journals THE INFLUENCE OF YEAST RACES ON THE AROMA-FORMING SUBSTANCES OF TABLE WINES

2021 ◽  
Vol 447 (3) ◽  
pp. 13-18
Author(s):  
Z.А. Anarbekova ◽  
G.I. Baigazieva
Keyword(s):  
Direct Contact ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Grape Juice ◽  
Yeast Cells ◽  
Higher Alcohols ◽  
Long Time ◽  
Speed Up ◽  
Biotechnological Processes

Wine is a product of biochemical transformations, compounds present in grape juice, by controlled alcoholic fermentation, that is, effervescence. Grape and yeast enzymes play a key role in the processing of grapes and the preparation of wine, influencing all biotechnological processes of winemaking. Adding liquid or dry active yeast to the wort allows better control of the fermentation process. Under the influence of these yeasts, sugar is converted mainly into alcohol or carbon dioxide, but the yeast itself during fermentation produces many molecules (higher alcohols, esters) that affect the aroma and taste of wine. These transformations take about two weeks and lead to a significant increase in temperature, which must be regulated, not allowing it to rise above 18-20°C: otherwise, some of the aromatic substances may evaporate and the fermentation process itself will stop. The amount of yeast that determines the correct and complete fermentation depends both on the quality of the wort itself, and on the more or less prolonged access of air, the ambient temperature. The air, or rather the oxygen of the air, has a beneficial effect on fermentation as long as there are still many nutrients (sugars) in the wort; as the latter are consumed, extremely small yeast cells are formed, which persist for a long time in the form of turbidity. The rapid course of fermentation can be greatly facilitated by the periodic stirring of yeast, which, settling to the bottom, lose direct contact with nutrients — the lower layers almost do not function. You can mix the wort mechanically or by adding healthy whole grapes to it; in this case, the wort is constantly and automatically mixed: the berries, rising up in the fermenting liquid, carry the yeast with them. In order to speed up the fermentation, the wort is sometimes ventilated, that is, air is introduced into it, by mixing. This article shows the influence of the yeast race on the fermentation dynamics of white grape must, the composition of organic acids and aroma-forming components. The races that ensure the production of highquality wine materials are identified.

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