scholarly journals Results of compact facility work with anaerobic treatment of highly concentrated runoffs

2021 ◽  
Vol 937 (4) ◽  
pp. 042052
Author(s):  
Galina Ambrosova ◽  
Anastasiia Kruglikova
Keyword(s):  
Local Treatment ◽  
Ammonium Hydroxide ◽  
Scientific Work ◽  
Fermented Milk ◽  
Ph Control ◽  
Anaerobic Treatment ◽  
Biogenic Element ◽  
The Stability ◽  
Anaerobic Biomass ◽  
Main Component

Abstract This scientific work is devoted to the results of the local treatment facilities’ work for food enterprises sewerage. The complex under consideration is intended for the anaerobic processing of whey, formed during fermented milk production. Whey is one of the specific organic substances, which main component is lactose (sucrose). It is converted under anaerobic conditions into lactic acid, which is a metabolic dead end. The capacity can be used as a homogenizing tank, obtained in this way. In the future, it is proposed to increase the homogenizer volume to 100 m3. It is recommended to use ammonium hydroxide or sulfate to ensure the required ratio between COD and biogenic element (nitrogen) in the loaded whey. Possible biogenic additives can be sewage sludge or slurry. The experience of adjustment was shown that slurry from cattle farms was quite simple, inexpensive and quite effective. Slurry can be injected in 3-4 m3 every 2-3 days. The stability of pH values in the bioreactor can be ensured by the correct placement of sensors for monitoring this indicator and by changing the method of alkali introduction. It is recommended to install pH control sensors at the bottom of the bioreactor, instead of whey loading pipeline. In order to provide for fractional injection of alkali, we should introduce part of the alkali at the homogenization stage, and part directly into the bioreactor. For an unimpeded build-up of anaerobic biomass, it is recommended to replace the centrifuge thickener operating with flocculant with the classic version of thickening in a compactor without flocculant adding.

The anaerobic treatment of a ligno-cellulosic substrate offering little natural pH buffering capacity

1998 ◽  
Vol 38 (4-5) ◽  
pp. 29-35 ◽  
Author(s):  
C. J. Banks ◽  
P. N. Humphreys
Keyword(s):  
Ph Control ◽  
Anaerobic Treatment ◽  
Buffering Capacity ◽  
Single Stage ◽  
Stable Operation ◽  
Reactor Performance ◽  
Two Stage ◽  
Ph Buffering ◽  
Stage System ◽  
The Stability

The stability and operational performance of single stage digestion with and without liquor recycle and two stage digestion were assessed using a mixture of paper and wood as the digestion substrate. Attempts to maintain stable digestion in both single stage reactors were unsuccessful due to the inherently low natural buffering capacity exhibited; this resulted in a rapid souring of the reactor due to unbuffered volatile fatty acid (VFA) accumulation. The use of lime to control pH was unsatisfactory due to interference with the carbonate/bicarbonate equilibrium resulting in wide oscillations in the control parameter. The two stage system overcame the pH stability problems allowing stable operation for a period of 200 days without any requirement for pH control; this was attributed to the rapid flushing of VFA from the first stage reactor into the second stage, where efficient conversion to methane was established. Reactor performance was judged to be satisfactory with the breakdown of 53% of influent volatile solids. It was concluded that the reactor configuration of the two stage system offers the potential for the treatment of cellulosic wastes with a sub-optimal carbon to nitrogen ratio for conventional digestion.

PRODUCTION AND PROPERTIES OF 2,3-BUTANEDIOL: XXXIII. AUTOMATIC pH CONTROL IN THE DISSIMILATION OF SUCROSE BY BACILLUS POLYMYXA

1949 ◽  
Vol 27f (12) ◽  
pp. 457-469
Author(s):  
R. W. Watson ◽  
Florence Tamboline ◽  
G. W. Harmsen
Keyword(s):  
Carbon Dioxide ◽  
Organic Acids ◽  
Sucrose Concentration ◽  
Marked Change ◽  
Ammonium Hydroxide ◽  
Carbon Dioxide Production ◽  
Ph Control ◽  
Invert Sugar ◽  
Aerobic Conditions ◽  
Chemical Balance

An electronic control circuit was used to maintain pH within ±0.02 units between successive additions of soluble alkali. Carbon balances show the effects of a series of pH levels and of a range of sucrose concentrations on the proportional yields of end products. There is a marked change in the chemical balance of this fermentation at about pH 7.0, correlated with a suppression of the acetoin enzyme system. Above pH 6.8 a sharp increase in acid production is correlated with decreased formation of diol and carbon dioxide: below pH 6.8 the yield of organic acids decreases steadily. Most efficient conversion to diol occurs from pH 6.0 to 6.4. Several reasons are advanced for selecting pH 6.2 as the optimum. Under anaerobic conditions the fermentation rate is increased over that under aerobic conditions. Diol yields increase and ethanol yields decrease steadily with increasing sucrose concentrations. The increases in diol are accompanied by decreasing yields of organic acids, and not by changes in carbon dioxide production, which remains relatively uniform. The sucrose concentration most efficient for conversion to diol is about 8%, which is dissimilated anaerobically in 30 hr. at pH 6.2 to yield 65 mM. (millimoles) of diol per 100 mM. of invert sugar fermented. Under aerobic conditions the diol–ethanol ratios show a marked increase, and reach a maximum of about 11 at 10% sucrose. This is due largely to increased acetoin and decreased ethanol formation. The dissimilation of 6% sucrose reaches 98% in 71 hr. under aerobic conditions and yields 82 mM. of diol plus acetoin per 100 mM. of invert sugar fermented. The use of either sodium or potassium hydroxide in place of ammonium hydroxide increases five times the period for complete dissimilation of 5% sucrose. Advantages of controlling the reaction by addition of ammonium hydroxide are reviewed.

Parallel structures: André Leroi-Gourhan, Claude Lévi-Strauss, and the making of French structural anthropology

2020 ◽  
pp. 095269512091153
Author(s):  
Jacob Collins
Keyword(s):  
Human Life ◽  
Scientific Work ◽  
Human Mind ◽  
Human Society ◽  
Individual Object ◽  
Cultural Objects ◽  
New Humanism ◽  
Cave Paintings ◽  
Social Scientific ◽  
The Stability

This article reframes our understanding of French structural anthropology by considering the work of André Leroi-Gourhan alongside that of Claude Lévi-Strauss. These two anthropologists worked at opposite poles of the discipline, Lévi-Strauss studying cultural objects, like myths and kinship relations; Leroi-Gourhan looking at material artifacts, such as stone tools, bones, arrowheads, and cave paintings. In spite of their difference in focus, these thinkers shared a similar approach to the interpretation of their sources: Each individual object was meaningful only as part of a larger whole. For Lévi-Strauss, structuralism was designed to unlock features of the human mind; for Leroi-Gourhan, to uncover the material processes that underlay human life. Again, in spite of their difference in orientation, both structuralisms produced similar theories of human society. Whether ‘primitive’ or ‘advanced’, all societies functioned the same way: Their institutions worked harmoniously, beyond the intentions of any individual actors, to preserve the stability of the group. This eliminated the basis for thinking one society was superior to another. Finally, the article argues that both Lévi-Strauss and Leroi-Gourhan believed that structural anthropology could found a ‘new humanism’, and thereby rescue modernity from moral degeneration. This ‘new humanism’ could not only produce a universal description of human nature, but also help rethink French colonialism, broker new geopolitical alliances, and prevent the erasure of world cultures. Structural anthropology thus imagined a tight relationship between its social-scientific work and its political-moral mission.

Instability of Si3N4/, SiC/, and MoSi2/ethanol suspensions

2003 ◽  
Vol 18 (1) ◽  
pp. 45-52 ◽  
Author(s):  
Yoko Fukada ◽  
Patrick S. Nicholson
Keyword(s):  
Photoelectron Spectroscopy ◽  
Inductively Coupled Plasma ◽  
Ammonium Hydroxide ◽  
Inductively Coupled ◽  
Transmission Electron ◽  
Tetramethyl Ammonium Hydroxide ◽  
Powder Addition ◽  
The Stability ◽  
Insight Into

Time-dependent suspension behavior is reported for nonoxide ceramic powders (Si3N4, SiC, and MoSi2) in ethanol. The suspension pH (and therefore the stability) changed with time. X-ray photoelectron spectroscopy, inert gas fusion, inductively coupled plasma, and high-resolution transmission electron microscopy were used to track changes of surface chemistry. The adsorption of the base, tetramethyl ammonium hydroxide (TMAH), is examined. The pH drop on powder addition to pure EtOH was used to gain insight into the role of TMAH coverage of the powder surfaces.

Characterization of Lidocaine Transdermal Patches from Natural Rubber Latex

2013 ◽  
Vol 747 ◽  
pp. 103-106 ◽  
Author(s):  
Prapaporn Boonme ◽  
Hasleena Boontawee ◽  
Wirach Taweepreda ◽  
Wiwat Pichayakorn
Keyword(s):  
Drug Release ◽  
Natural Rubber ◽  
Physicochemical Properties ◽  
Rubber Tree ◽  
Natural Rubber Latex ◽  
Rubber Latex ◽  
Transdermal Patches ◽  
The Stability ◽  
Main Component

The mucous liquid of Hevea brasiliensis or Para rubber tree, called natural rubber latex (NRL), composes of cis-1,4-polyisoprene which can form a patch under suitable formulation. In this study, blank and 5% lidocaine-loaded NRL patches were formulated and then characterized for physicochemical properties as well as evaluated in vitro drug release and stability. The patches were observed for their appearances. Surface morphology of the patches was investigated using a SEM. XRD was employed to study the crystallinity of the drug, the patch, and the drug-loaded patch. The extractions of lidocaine-loaded patches were analyzed for drug contents by HPLC. In vitro drug release study was performed using modified Franz diffusion cells. The patches at initial preparation and after kept at 4, 25, and 45 °C for 3 months were investigated for the stability determination. The results suggested that NRL could be used as a main component in pharmaceutical transdermal patches with acceptable physicochemical properties. Lidocaine-loaded NRL patches provided desirable drug release but high storage temperatures could age the patches resulting in darken color and lower release amount.

scholarly journals Prevalence of Lactobacillus bulgaricus and Streptococcus thermophilus stability in commercially available yogurts in Sri lanka

2016 ◽  
Vol 7 (5) ◽  
pp. 97-101 ◽  
Author(s):  
JGS Ranasinghe ◽  
WTR Perera
Keyword(s):  
Sri Lanka ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Viable Count ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Medical Sciences ◽  
Ph Change ◽  
Ph Values ◽  
The Stability

Aims and Objectives: Common starter cultures found in fermented milk products are Lactobacillus bulgaricus and Streptococcus thermophilus. The viability of these bacteria is important in order to gain health benefits. It is important to investigate the stability of commercially available yogurts with respect to starter cultures and the quality.Materials and Methods: Yogurt samples were collected from highly marketed different brands designated as A, B, C, D, E, F, G and H from different areas from Sri Lanka. MRS and M17 agar were used to enumerate L. bulgaricus and S. thermophilus respectively and a pH change was measured.Results: The pH values decreased significantly and only two of these products maintained 106 cfuml-1 viable count of L. bulgaricus till the end of the shelf life. All products showed the highest number of S. thermophilus.Conclusion: The pH of the yoghurts significantly change with the storage. For optimum benefits, the yogurt products should be consumed within seventh to fourteenth day from its manufacturing date. Only two of the yoghurt products maintained 106 cfuml-1 viable count of L. bulgaricus till the end of the expiry.Asian Journal of Medical Sciences Vol.7(5) 2016 97-101

scholarly journals Ammonium Pretreatment and Addition Improve Stability of Environmental Parameters and Biogas Production under Anaerobic Co-digestion of Rice Straw and Dairy Manure

2018 ◽  
Author(s):  
Yun Tang ◽  
Shuzhen Zou ◽  
Di Kang
Keyword(s):  
Environmental Factors ◽  
Biogas Production ◽  
Environmental Parameters ◽  
Ammonium Hydroxide ◽  
Variable Coefficients ◽  
Dairy Manure ◽  
Response Relationship ◽  
Environment Factors ◽  
Pretreatment Conditions ◽  
The Stability

AbstractThis paper optimized the anaerobic digestion (AD) pretreatment process, identified the relationship between stability of environmental factors and biogas production under ammonium hydroxide (NH3·H2O) pretreatment and analyzed the reason of NH3·H2O pretreatment to increase biogas production. Variable coefficients (CVs) of environmental factors were calculated to study the stability of environmental factors during AD process. The effect of initial AD environment factors on the stability of environmental factors during AD process was analyzed by redundancy analysis. Path analysis was used to analyze the response relationship the stability of environmental factors between and total biogas production (TBP). Results showed that pretreatment at 8% for 4 days, the TBP produced the highest value (302.5mL/g TS) and significantly higher than the other values (P < 0.01). NH3·H2O pretreatment had effect on the initial AD environment factors and the environment factors during AD process. Under the NH3·H2O pretreatment conditions, the stability of environment factors during AD process was affected by initial AD environment factors, while they had direct and indirect influences on the TBP. This research concluded that NH3·H2O pretreatment improved TBP via changing the initial environment of AD and the stability of environment factors during AD process, as well as the response relationship among initial AD environment factors and the stability of environment factors during AD process and biogas production, the changes improved the stability of environmental factors and made the environment more suitable for AD.

scholarly journals RESEARCH ON FLAVOR PRECURSORS OF MILK SERUM IN AROMATED FOAM TECHNOLOGY

2020 ◽  
Vol 14 (1) ◽  
Author(s):  
T. Synenko ◽  
H. Dubova ◽  
A. Bezusov
Keyword(s):  
Proteolytic Enzymes ◽  
Fermented Milk ◽  
Volatile Components ◽  
Enzymatic Reactions ◽  
Enzymatic Cleavage ◽  
Subsequent Formation ◽  
Milk Whey ◽  
Flavor Precursors ◽  
Aroma Precursors ◽  
The Stability

The aim of this work is to study the ability of whey flavor precursors to form new volatile components under model conditions. The formation of new aromas is considered in the aspect of a two-stage process - enzymatic cleavage of the precursors and the subsequent Maillard reaction. The properties of whey components by their ability to form or modify aromatic descriptors at the stages of enzymatic cleavage of taste precursors are considered. It is proved that targeted enzymatic reactions with whey components lead to the formation of sweet, meat, cheese flavors at various stages of whey protein breakdown after interaction with carbohydrates. The influence of the depth of proteolysis on the subsequent formation of aroma from precursors is considered. It has been established that the breakdown products of milk sugar in whey do not play a significant role in the formation of aroma. Unlike proteolytic enzymes, the use of lactase (β-galactosidase) did not lead to a change in the aromatic characteristics of the modified serum. An increase in the concentration of lactulose, as a potential precursor of aroma in the sugar-amine reactions of serum, gives only a sweetish tint and does not significantly affect the change in aroma. The processes of aroma formation in modified whey have been consistently investigated, and the concept of flavored food foam based on it has been tested. It was shown that the addition of sodium chloride 5-10% to the lower residue after rectification of fermented milk whey significantly increases the stability of the aroma of the final product. It was found that the specific aroma of whey, limiting its use in food, can be modified by using new approaches to reactions with aroma precursors. We consider the fixation of the obtained aromas “soup mushroom”, “broth”, “cheese” on an oil basis for subsequent concentration and use in various products.

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