Conversion of green house CO2 into fuel gas in the presence of reducing agent sources that are Fe and Zn powder, as well as hydrogen ions supplier such as nitric and acetic acids by photo catalytic reduction with wate...Conversion of green house CO2 into fuel gas in the presence of reducing agent sources that are Fe and Zn powder, as well as hydrogen ions supplier such as nitric and acetic acids by photo catalytic reduction with water vapor on TiO2 has been studied. The photo reduction was carried out by batch technique, using a UV lamp with a wave length of 290-400 nm, as a photon source. The gasses produced from the photo reduction were determined by gas chromatography. The research results indicate that the photo reduction of CO2 has successfully produced methane as a dominant product. The presence of the metals in addition to be able to improve the methane yield, it is also able to induce ethylene formation. Meanwhile the acids can considerably enhance the methane yield without formation of ethylene. Furthermore, the enhancement is observed to be controlled by mass of the metals, and the acid concentrations. It is also found that Zn and HNO3 show stronger effect in the increasing CO2 photo reduction.展开更多
Bioconversion of lignocellulosic wastes to higher value products through fungal fermentation has economic and ecological benefits. In this study, to develop an effective strategy for production of manganese peroxidase...Bioconversion of lignocellulosic wastes to higher value products through fungal fermentation has economic and ecological benefits. In this study, to develop an effective strategy for production of manganese peroxidase(Mn P)from cassava residue by Phanerochaete chrysosporium in solid state fermentation, the stimulators of Mn P production were screened and their concentrations were optimized by one-at-a-time experiment and Box–Behnken design. The maximum Mn P activity of 186.38 nkat·g-1dry mass of the sample was achieved after 6 days of fermentation with the supplement of 79.5 mmol·L-1·kg-1acetic acid, 3.21 ml·kg-1soybean oil, and 28.5 g·kg-1alkaline lignin, indicating that cassava residue is a promising substrate for Mn P production in solid state fermentation. Meanwhile, in vitro decolorization of indigo carmine by the crude Mn P was also carried out, attaining the ratio of 90.18% after 6 h of incubation. An oxidative mechanism of indigo carmine decolorization by Mn P was proposed based on the analysis of intermediate metabolites with ultra-high performance liquid chromatography and gas chromatography tandem mass spectrometry. Using the crude Mn P produced from cassava residue for indigo carmine decolorization gives an effective approach to treat dyeing effluents.展开更多
Fructo-oligosaccharide （FOS） is a type of dietary fiber. It can not be digested by enzymes in the body. It also helps to improve a digestion in the intestine, an excretion system and prevent the cancer. Jerusalem ar...Fructo-oligosaccharide （FOS） is a type of dietary fiber. It can not be digested by enzymes in the body. It also helps to improve a digestion in the intestine, an excretion system and prevent the cancer. Jerusalem artichoke is scanned and analyzed by High Performance Liquid Chromatography （HPLC） for quantity of FOS. They are selected for extraction and drying process. Studies on the extraction for a powder making, the conditions are optimum for maximum yield. Experiments manage using a factorial real 2 × 4 × 6 in 2 blocks of Randomized Complete Block Design （RCBD） models. The first factor studies on two types of solvent. The second factor is the four levels of temperature in the extraction with water at 25 ℃, 35 ℃, 50℃ and 60℃ for 30 min. The third factor is the ratio of sample per solvent as 5, 6, 10, 15, 20 and 30 times. The data and comparison of average is analyzed by Duncan＇s New Mutiple Range Test at the significant level 0.05. The concentrated extracts are processed to powder by freeze drying, a hot air and vacuum drying. Optimal conditions control the temperature and time by heating in both vacuum and conventional oven. The results of temperature on the extraction are significantly different at a = 0.05. In drying process with high temperature, the color of product is more yellow （b） and less white （L）. The difference of color value is statistically significant at level a = 0.05. The sensory evaluation of food products are added the extracted powder and attribute by panelist. High level acceptance of product is aspectual about texture and flavor. FOS is the trend of functional foods for health. It is focus on low energy and on obesity including increasing the absorption of calcium.展开更多
文摘Conversion of green house CO2 into fuel gas in the presence of reducing agent sources that are Fe and Zn powder, as well as hydrogen ions supplier such as nitric and acetic acids by photo catalytic reduction with water vapor on TiO2 has been studied. The photo reduction was carried out by batch technique, using a UV lamp with a wave length of 290-400 nm, as a photon source. The gasses produced from the photo reduction were determined by gas chromatography. The research results indicate that the photo reduction of CO2 has successfully produced methane as a dominant product. The presence of the metals in addition to be able to improve the methane yield, it is also able to induce ethylene formation. Meanwhile the acids can considerably enhance the methane yield without formation of ethylene. Furthermore, the enhancement is observed to be controlled by mass of the metals, and the acid concentrations. It is also found that Zn and HNO3 show stronger effect in the increasing CO2 photo reduction.
基金Supported by the Science&Technology Program of Jiangsu Province(BE2011623)the Scientific Research Project of Provincial Environmental Protection Bureau of Jiangsu Province(2012047)
文摘Bioconversion of lignocellulosic wastes to higher value products through fungal fermentation has economic and ecological benefits. In this study, to develop an effective strategy for production of manganese peroxidase(Mn P)from cassava residue by Phanerochaete chrysosporium in solid state fermentation, the stimulators of Mn P production were screened and their concentrations were optimized by one-at-a-time experiment and Box–Behnken design. The maximum Mn P activity of 186.38 nkat·g-1dry mass of the sample was achieved after 6 days of fermentation with the supplement of 79.5 mmol·L-1·kg-1acetic acid, 3.21 ml·kg-1soybean oil, and 28.5 g·kg-1alkaline lignin, indicating that cassava residue is a promising substrate for Mn P production in solid state fermentation. Meanwhile, in vitro decolorization of indigo carmine by the crude Mn P was also carried out, attaining the ratio of 90.18% after 6 h of incubation. An oxidative mechanism of indigo carmine decolorization by Mn P was proposed based on the analysis of intermediate metabolites with ultra-high performance liquid chromatography and gas chromatography tandem mass spectrometry. Using the crude Mn P produced from cassava residue for indigo carmine decolorization gives an effective approach to treat dyeing effluents.
文摘Fructo-oligosaccharide （FOS） is a type of dietary fiber. It can not be digested by enzymes in the body. It also helps to improve a digestion in the intestine, an excretion system and prevent the cancer. Jerusalem artichoke is scanned and analyzed by High Performance Liquid Chromatography （HPLC） for quantity of FOS. They are selected for extraction and drying process. Studies on the extraction for a powder making, the conditions are optimum for maximum yield. Experiments manage using a factorial real 2 × 4 × 6 in 2 blocks of Randomized Complete Block Design （RCBD） models. The first factor studies on two types of solvent. The second factor is the four levels of temperature in the extraction with water at 25 ℃, 35 ℃, 50℃ and 60℃ for 30 min. The third factor is the ratio of sample per solvent as 5, 6, 10, 15, 20 and 30 times. The data and comparison of average is analyzed by Duncan＇s New Mutiple Range Test at the significant level 0.05. The concentrated extracts are processed to powder by freeze drying, a hot air and vacuum drying. Optimal conditions control the temperature and time by heating in both vacuum and conventional oven. The results of temperature on the extraction are significantly different at a = 0.05. In drying process with high temperature, the color of product is more yellow （b） and less white （L）. The difference of color value is statistically significant at level a = 0.05. The sensory evaluation of food products are added the extracted powder and attribute by panelist. High level acceptance of product is aspectual about texture and flavor. FOS is the trend of functional foods for health. It is focus on low energy and on obesity including increasing the absorption of calcium.
