Mechanism of flue gas simultaneous desulfurization and denitrification using the highly reactive absorbent

Fly ash,industry-grade lime and a few oxidizing manganese compound additive were used to prepare the“Oxygen-riched”highly reactive absorbent for simultaneous desulfurization and denitrification.Experiments of simultaneous desulfurization and denitrification were carried out using the highly reactive absorbent in the flue gas circulating fluidized bed(CFB)system.Removal efficiencies of 94.5%for SO_(2)and 64.2%for NO were obtained respectively.The scanning electron microscope(SEM)and accessory X-ray energy spectrometer were used to observe micro-properties of the samples,including fly ash,common highly reactive absorbent,“Oxygen-riched”highly reactive absorbent and spent absorbent.The white flake layers were observed in the SEM images about surfaces of the common highly reactive absorbent and“Oxygen-riched”one,and the particle surfaces of the spent absorbent were porous.The content of calcium on surface was higher than that of the average in the highly reactive absorbent.The manganese compound additive dispersed uniformly on the surfaces of the“Oxygen-riched”highly reactive absorbent.There was a sulfur peak in the energy spectra pictures of the spent absorbent.The component of the spent absorbent was analyzed with chemical analysis methods,and the results indicated that more nitrogen species appeared in the absorbent except sulfur species,and SO_(2)and NO were removed by chemical absorption according to the experimental results of X-ray energy spectrometer and the chemical analysis.Sulfate being the main desulfurization products,nitrite was the main denitrification ones during the process,in which NO was oxidized rapidly to NO_(2)and absorbed by the chemical reaction.

Preparation of rice fermented food using root of Asparagus racemosus as herbal starter and assessment of its nutrient profle

The popularity of traditional fermented food products is based on their healthiness.The addition of a starter brings consistent,desirable,and predictable food changes with improved nutritive,functional,and sensory qualities.The addition of a mixture of plant residues as a starter or source of microbes is an age-old practice to prepare traditional fermented food and beverages,and most of the reported data on traditional foods were based on the analysis of the fnal product.The contribution of an individual starter component(plant residue)is not experimentally substantiated for any traditional fermented food,but this data are very essential for the formulation of an efective starter.In this study,Asparagus racemosus,which used as a common ingredient of starter for preparation of rice fermented food in the Indian sub-continent,was used as a starter for the preparation of rice fermented food under laboratory scale,and its microbial and nutrient profle was evaluated.The fermented product was a good source of lactic acid bacteria,Bifdobacterium sp.,yeast,etc.The food product was acidic and enriched with lactic acid and acetic acid with titratable acidity of 0.65%.The content of protein,fat,minerals,and vitamins(water-soluble)was considerably improved.Most notably,oligosaccharide(G3-matotriose),unsaturated fatty acids(ω3,ω6,ω7,andω9),and a pool of essential and non-essential amino acids were enriched in the newly formulated food.Thus,the herbal starter-based rice fermented food would provide important macro-and micronutrients.They could also deliver large numbers of active microorganisms for the sustainability of health.Therefore,the selected plant part conferred its suitability as an efective starter for the preparation of healthier rice-based food products.