Biological treatability of a corn wet mill effluent

2002 ◽  
Vol 45 (12) ◽  
pp. 339-346 ◽  
Author(s):  
G. Eremektar ◽  
O. Karahan-Gul ◽  
F. Germirli-Babuna ◽  
S. Ovez ◽  
H. Uner ◽  
...  
Keyword(s):  
Biological Treatment ◽  
Rate Coefficient ◽  
Activated Sludge Process ◽  
Rate Limiting Step ◽  
Limiting Step ◽  
Metabolic Products ◽  
High Level ◽  
Biological Treatability ◽  
Rate Limiting ◽  
Hydrolysis Of

Corn wet mill effluents are studied in terms of their characteristics relevant for biological treatment. They have a high COD of mainly soluble and biodegradable nature, with practically no soluble inert components. They generate a relatively high level of soluble residual metabolic products, which affects the choice of the appropriate biological treatment and favors aerobic activated sludge process. Experimental assessment of process kinetics yields typical values. Hydrolysis of the slowly biodegradable COD, the rate limiting step for the utilization of substrate, is characterized by an overall rate coefficient, which is within the range commonly associated for the hydrolysis of starch.

DFT study of phenol alkylation with propylene on H-BEA in the absence and presence of water

2021 ◽  
Author(s):  
Sajal Kanti Dutta ◽  
Vishal Agarwal
Keyword(s):  
Transition State ◽  
Transition State Theory ◽  
Rate Coefficient ◽  
Activation Barrier ◽  
State Theory ◽  
Dft Study ◽  
Phenol Alkylation ◽  
Rate Limiting Step ◽  
Limiting Step ◽  
Rate Limiting

Water reduces the activation barrier of the rate-limiting step of phenol alkylation with propylene in H-BEA. This, in turn, increases the transition-state theory rate coefficient by two orders-of-magnitude, suggesting much faster alkylation.

scholarly journals Role of Asp104 in the SHV β-Lactamase

2006 ◽  
Vol 50 (12) ◽  
pp. 4124-4131 ◽  
Author(s):  
Christopher R. Bethel ◽  
Andrea M. Hujer ◽  
Kristine M. Hujer ◽  
Jodi M. Thomson ◽  
Mark W. Ruszczycky ◽  
...  
Keyword(s):  
Amino Acid ◽  
Catalytic Efficiency ◽  
Saturation Mutagenesis ◽  
Amino Acid Residues ◽  
Rate Limiting Step ◽  
Limiting Step ◽  
Threefold Increase ◽  
Rate Limiting ◽  
Hydrolysis Of

ABSTRACT Among the TEM-type extended-spectrum β-lactamases (ESBLs), an amino acid change at Ambler position 104 (Glu to Lys) results in increased resistance to ceftazidime and cefotaxime when found with other substitutions (e.g., Gly238Ser and Arg164Ser). To examine the role of Asp104 in SHV β-lactamases, site saturation mutagenesis was performed. Our goal was to investigate the properties of amino acid residues at this position that affect resistance to penicillins and oxyimino-cephalosporins. Unexpectedly, 58% of amino acid variants at position 104 in SHV expressed in Escherichia coli DH10B resulted in β-lactamases with lowered resistance to ampicillin. In contrast, increased resistance to cefotaxime was demonstrated only for the Asp104Arg and Asp104Lys β-lactamases. When all 19 substitutions were introduced into the SHV-2 (Gly238Ser) ESBL, the most significant increases in cefotaxime and ceftazidime resistance were noted for both the doubly substituted Asp104Lys Gly238Ser and the doubly substituted Asp104Arg Gly238Ser β-lactamases. Correspondingly, the overall catalytic efficiency (k cat/Km ) of hydrolysis for cefotaxime was increased from 0.60 ± 0.07 μM−1 s−1 (mean ± standard deviation) for Gly238Ser to 1.70 ± 0.01 μM−1 s−1 for the Asp104Lys and Gly238Ser β-lactamase (threefold increase). We also showed that (i) k 3 was the rate-limiting step for the hydrolysis of cefotaxime by Asp104Lys, (ii) the Km for cefotaxime of the doubly substituted Asp104Lys Gly238Ser variant approached that of the Gly238Ser β-lactamase as pH increased, and (iii) Lys at position 104 functions in an energetically additive manner with the Gly238Ser substitution to enhance catalysis of cephalothin. Based on this analysis, we propose that the amino acid at Ambler position 104 in SHV-1 β-lactamase plays a major role in substrate binding and recognition of oxyimino-cephalosporins and influences the interactions of Tyr105 with penicillins.

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