Hasil untuk "Chemical industries"

Angelika Tkaczyk, K. Mitrowska, A. Posyniak

In recent years interest in the fate of chemical compounds in the aquatic environment has increased. There are many reports of the presence of chemical compounds such as pesticides, steroid hormones or antibiotics in the aquatic environment. At present, little is known about synthetic organic dyes as contaminants of water bodies. These dyes are omnipresent in many application areas from the textile, tannery, cosmetic and food industries to human and veterinary medicine. Their large-scale production and widespread applications have caused synthetic organic dyes to permeate into different compartments of water and soil environment. So far, dyes have been determined in environmental samples such as water, suspended particulate matters, sediment and wild fish. For this reason, they are considered micropollutants of aquatic ecosystems. Due to the toxicological properties and pharmacological activity of some synthetic organic dyes their occurrence in water bodies should be monitored. The hazard potential of synthetic organic dyes should be assessed, especially their influence on aquatic biota, not least because dyes in water ecosystems may pose a threat to animal or human health as higher-order consumers. This review collects scientific data considering application areas, toxicity, sources, environmental occurrence and the fate of synthetic organic dyes and the ecological implications of synthetic organic dyes presence in the total environment. Moreover, analytical methods for dye determination and methods for dye removal from wastewater are described.

V. Katheresan, Jibrail Kansedo, S. Y. Lau

Abstract Dye effluents released from numerous dye-utilizing industries are harmful towards the environment and living things. Consequently, existence of dye effluent in environmental water bodies is becoming a growing concern to environmentalists and civilians. A long term sustainable and efficient dye effluent treatment method should be established to eliminate this issue. Dye wastewater should be treated first before release to minimize its negative impacts towards the environment and living things. However, due to lack of information on efficient dye removal methods, it is difficult to decide on a single technique that resolves the prevailing dye effluent issue. Therefore, this paper reviews existing research papers on various biological, chemical and physical dye removal methods to find its efficiency through percentage of dye removal. Although there are numerous existing tried and tested methods to accomplish dye removal, most of them have a common disadvantage which is the generation of secondary pollution to the environment. This paper highlights enzyme degradation (biological) and adsorption (physical) dye removal as these are known as one of the most efficient dye removal techniques these days. This paper also suggests the usage of a combined adsorbent as it is envisioned that this technique has better efficiency and is able to remove dyes at a faster rate.

J. Artz, T. E. Müller, Katharina Thenert et al.

C. Turek, F. Stintzing

J. Callow, M. Callow

B. Tiwari

R. Sheldon

P. Murthy, M. Naidu

Tarekul Islam, M. Repon, T. Islam et al.

Rajendra Singh, M. Kumar, A. Mittal et al.

Biocatalytic potential of microorganisms have been employed for centuries to produce bread, wine, vinegar and other common products without understanding the biochemical basis of their ingredients. Microbial enzymes have gained interest for their widespread uses in industries and medicine owing to their stability, catalytic activity, and ease of production and optimization than plant and animal enzymes. The use of enzymes in various industries (e.g., food, agriculture, chemicals, and pharmaceuticals) is increasing rapidly due to reduced processing time, low energy input, cost effectiveness, nontoxic and eco-friendly characteristics. Microbial enzymes are capable of degrading toxic chemical compounds of industrial and domestic wastes (phenolic compounds, nitriles, amines etc.) either via degradation or conversion. Here in this review, we highlight and discuss current technical and scientific involvement of microorganisms in enzyme production and their present status in worldwide enzyme market.Graphical abstract

D. Tholl

M. Pagliaro, R. Ciriminna, H. Kimura et al.

S. S. Ahluwalia, D. Goyal

A. Pettigrew

I. Banat, P. Nigam, Datel Singh et al.

R. Kaplan

Ashok Pandey, P. Nigam, C. Soccol et al.

I. Banat, R. Makkar, S. Cameotra

Maider Lago, Ane Bordagaray, Ane Olañeta-Jainaga et al.

The cider industry generates substantial amounts of apple pomace (AP), a by-product rich in fermentable sugars, organic acids, and bioactive compounds. This study aimed to optimize the extraction of fermentable must from AP using a central composite design (CCD) and to evaluate its potential for producing non- or low-alcohol (NoLo) beverages through fermentation. The extraction process was optimized using a desirability function targeting maximum sugar (26.69 g/L), malic acid (1.30 g/L), and nitrogen content (29.60 mg/L). The model revealed that extraction time and agitation had significant effects on sugar and malic acid, while an enzyme was less influential. The selected optimal condition was 4.6 h of maceration without enzyme addition providing an efficient must composition. Must was then fermented using combinations of <i>Saccharomyces cerevisiae</i>, <i>Lactobacillus plantarum</i>, and <i>Pichia kluyveri</i>. Physicochemical, microbiological, and volatile compound analyses were conducted throughout fermentation. Results showed that fermentation time and microbial composition significantly influenced sugar degradation, ethanol and lactic acid production and malic acid conversion, while mixed fermentation <i>S. cerevisiae</i> + <i>L. plantarum</i> and <i>L. plantarum</i> + <i>P. kluyveri</i> demonstrated the most promising aromatic profiles. Principal component analysis (PCA) confirmed distinct fermentation trajectories based on microbial consortia, highlighting the potential of AP as a sustainable substrate for developing innovative NoLo beverages.

E. Baldwin, J. Bai, A. Plotto et al.

The electronic nose (e-nose) is designed to crudely mimic the mammalian nose in that most contain sensors that non-selectively interact with odor molecules to produce some sort of signal that is then sent to a computer that uses multivariate statistics to determine patterns in the data. This pattern recognition is used to determine that one sample is similar or different from another based on headspace volatiles. There are different types of e-nose sensors including organic polymers, metal oxides, quartz crystal microbalance and even gas-chromatography (GC) or combined with mass spectroscopy (MS) can be used in a non-selective manner using chemical mass or patterns from a short GC column as an e-nose or “Z” nose. The electronic tongue reacts similarly to non-volatile compounds in a liquid. This review will concentrate on applications of e-nose and e-tongue technology for edible products and pharmaceutical uses.