A METHOD OF MEASURING THE DEGREE OF ORGANIC MATTER DEGRADABILITY

A method has been proposed to determine the degree of degradability of any organic material based on the kinetics of its hydrolysis in H2SO4 of the concentration 11.5 mol.l-1 at a temperature of 108 °C. The result and the measure of degradability degree are the rate constant of hydrolytic reaction and the carbon percentage of unhydrolyzable residue in total carbon of the sample

BioDiVinE: A Framework for Parallel Analysis of Biological Models

In this paper a novel tool BioDiVinEfor parallel analysis of biological models is presented. The tool allows analysis of biological models specified in terms of a set of chemical reactions. Chemical reactions are transformed into a system of multi-affine differential equations. BioDiVinE employs techniques for finite discrete abstraction of the continuous state space. At that level, parallel analysis algorithms based on model checking are provided. In the paper, the key tool features are described and their application is demonstrated by means of a case study

Advances in nutrient management make it possible to accelerate biogas production and thus improve the economy of food waste processing

Foodwaste (hereinafter, FW) is the most voluminous solid waste and its amount is growing rapidly all over the world. The turning of FW into biogas via anaerobic fermentation is widely recognized as an environmentally responsible and economically reasonable option. Based on the knowledge obtained from agricultural biogas stations, the current methods of FW fermentation management are based on balancing the ratio of total carbon and nitrogen. However, it was repeatedly and independently reported that the stability of this process is low, resulting in many concessions in terms of prolonged hydraulic retention time or reduced biogas yield. Hence, biochemical as well as economic performance of the process is balanced by mixing of FW with agricultural residues. FW samples of various origin were collected and biochemically analyzed. The data indicate that FW originating from homes and luxury restaurants tends to be lignocellulose-based, whereas the levels of crude fiber (25% up to 27%) are higher than those from agricultural feedstock (18%). In contrast, FW from school canteens and inexpensive restaurants tends to be starch-based with high levels of amyloids (21% up to 23%) and fat (5% up to 7%). A novel method better reflecting the bioavailability of carbon and nitrogen to anaerobic consortia is proposed. It is demonstrated that the previous optimization methods could somehow reflect the availability of nutrients in agricultural feedstock, as carbonaceous and nitrogen sources are relatively equally biodegradable. Nevertheless, the biodegradability of FW is considerably different, which is why higher amounts of proteins and lipids lead to increased levels of ammonia and sulfide, resulting in an inhibitory effect on the metabolism of anaerobic consortia. Optimizing the anaerobic fermentation of FW by the new method outperforms the previous technique and makes it possible to process FW more intensively, or, more precisely, with higher profitability and lower proportion of ballast agricultural feedstock. © 2020, © 2020 Taylor & Francis Group, LLC