Monthly Trend Investıgatıon of the Dıscharge of a Stream in Cache County. Utah.

Discharge values of streams are critical for planning the water resources of basins. Discharge values of streams may change due to many reasons such as climatological effects or human-related issues. It is essential to make estimations about the discharge values’ trends for more feasible constructions on streams. In this study, discharge monitoring station records of USGS were used to determine the trends over 50 years. The data set is belonging to the Logan River Above State Dam, Near Logan. UT station and it starts in 1971 and ends in 2020. Traditional Mann Kendall Spearman’s Rho and Sen’s slope statistical tests were used to determine the monthly trends. Additionally, a yearly investigation was performed by using the same statistical approaches. According to the obtained results, any significant trends were not detected in the yearly evaluation. However, in the monthly evaluation trends were detected for August and September

Development of near-infrared region luminescent N-acetyl-L-cysteine-coated Ag2S quantum dots with differential therapeutic effect

Aim: N-acetyl-L-cysteine (NAC) is a free radical scavenger. We developed NAC-coated Ag2S (NAC-Ag2S) quantum dot (QD) as an optical imaging and therapeutic agent. Materials & methods: QDs were synthesized in water. Their optical imaging potential and toxicity were studied in vitro. Results: NAC-Ag2S QDs have strong emission, that is tunable between 748 and 840 nm, and are stable in biologically relevant media. QDs showed significant differences both in cell internalization and toxicity in vitro. QDs were quite toxic to breast and cervical cancer cells but not to lung derived cells despite the higher uptake. NAC-Ag2S reduces reactive oxygen species (ROS) but causes cell death via DNA damage and apoptosis. Conclusion: NAC-Ag2S QDs are stable and strong signal-generating theranostic agents offering selective therapeutic effects

Enhanced Aspergillus ficuum phytase production in fed-batch and continuous fermentations in the presence of talcum microparticles

This study aimed to enhance Aspergillus ficuum phytase production in fed-batch and continuous fermentations with addition of talcum microparticles. Phytase activity almost doubled in fed-batch and continuous fermentations by addition of 15 g/l of talcum compared to the control. Effect of talcum on fungal morphology was also shown that addition of talcum provided smaller fungal pellets and more homogenized fermentation broth compared to the control. Average fungal pellet radius decreased from 500 to 100 A mu m by addition of 15 g/l of talcum in the bioreactors. Also, 15 g/l talcum addition increased phytase productivity and optimum dilution rate in the continuous fermentations from 0.293 to 0.621 U/ml/h and from 0.09 to 0.1/h, respectively, compared to control

Microparticle-enhanced Aspergillus ficuum phytase production and evaluation of fungal morphology in submerged fermentation

Phytase can be used in animal's diets to increase the absorption of several divalent ions, amino acids and proteins and to decrease the excessive phosphorus release in manure to prevent negative effects on the environment. This study aimed to enhance the current submerged fungal phytase productions with a novel fermentation technique by evaluating the effect of the various microparticles on Aspergillus ficuum phytase production. It was observed that microparticles prevented bulk fungal pellet growth, decreased average fungal pellet size and significantly increased phytase activity in the submerged fermentation. Microbial structure imaging results showed that the average fungal pellet radius decreased from 800 to 500 and 200 A mu m by addition of 15 g/L aluminum oxide and talcum, respectively, in shake-flask fermentation. Also, addition of 15 g/L of talcum and aluminum oxide increased phytase activity to 2.01 and 2.93 U/ml, respectively, compared to control (1.02 U/ml) in shake-flask fermentation. Additionally, phytase activity reached 6.49 U/ml within 96 h of fermentation with the addition of 15 g/L of talcum, whereas the maximum phytase activity was only 3.45 U/ml at 120 h of fermentation for the control in the 1-L working volume bioreactors. In conclusion, microparticles significantly increased fungal phytase activity and production yield compared to control fermentation

Kinetic Modeling and Techno-economic Feasibility of Ethanol Production From Carob Extract Based Medium in Biofilm Reactor

In this study, different carob extract-based media containing Medium A (included all ingredients), Medium B (included yeast extract and salts), Medium C (included (NH4)2SO4 and salts), Medium D (included only salts) and Medium E (included no ingredients) were evaluated for ethanol fermentation by Saccharomyces cerevisiae in a biofilm reactor and their results were used for kinetic modeling. The logistic model for cell growth, Luedeking-Piret model for ethanol production and Modified Luedeking-Piret model for substrate consumption were studied. Kinetic parameters were determined by fitting the observed values of the models. The findings indicated that the predicted data with the suggested kinetic model for each medium fitted very well the experimental data. Estimated kinetics were also in good agreement with experimental kinetics. The techno-economic analysis was performed with the unit costs of the components used in the medium and ethanol. Medium-based process economic feasibility proved carob extract-based Medium E and subsequently Medium D as most economical for ethanol production. The present study verified the potential of carob extract-based medium for increased economical production of ethanol. In conclusion, the ethanol production in a biofilm reactor is growth-associated since α (gP/gX) was greater than β (gP/gX.h) and Media D and E increased the economic production of carob extract-based ethanol

Production of Value-Added Products as Food Ingredients via Microbial Fermentation

Humankind has been unknowingly utilizing food fermentations since the first creation of bread, cheese, and other basic foods. Since the beginning of the last century, microbial fermentation has been extensively utilized for production of commodity chemicals. It has also gained substantial interest in recent decades due to its underlying applications in the preparation of natural and safe food ingredients including enzymes, antimicrobial agents, vitamins, organic acids, sweeteners, stabilizers, emulsifiers, oligosaccharides, amino acids, and thickening agents. In addition, some novel food ingredients that were conventionally made from some other sources such as plant tissue cultures or animals are now being introduced in the industry as ‘fermentation products.’ Some examples of such novel fermentation food ingredients include flavonoids, cultured meat products, food colorants, antioxidants, lipids, and fatty acids. This review summarizes some of the most prominent food ingredients and novel fermentation food products currently being produced via microbial fermentation as well as the strategies to enhance such fermentation processes. Additionally, economical feedstocks are discussed with their potential to be converted into value-added products with the help of microbial fermentations