健康有道——居家实用小窍门(连载)

(续上期)36、速解冻虾:1)按1:2的比例把烧酒和水混合在一起;2)将鲜虾放入酒水混合物中浸泡30分钟;3)将浸泡好的鲜虾放入冷柜中冰冻,以后食用时,就可以快速解冻了。原理揭秘:鲜虾冷冻前,在水中加入烧酒,可保持虾的鲜味,并起到冷而不硬的作用。     

爱的保证书

晓晴在买菜回来的路上,碰到了矿工会女工部主任小张。小张笑着对晓晴说:"晓晴,我有点事想找你。""什么事啊?"晓晴有点紧张。"是这么回事,你老公大黑经常在井口的小吃店喝酒下井,被安监科的人抓到过好几次,到‘三违’学习班也学习了,钱也罚了,可他就是屡教不改。我们是不是这样……"小张对晓晴诡秘地说。     

Digestion performance and microbial community in full-scale methane fermentation of stillage from sweet potato-shochu production

Sweet potato shochu is a traditional Japanese spirit produced mainly in the South Kyushu area in Japan. The amount of stillage reaches approximately 8 × 105tons per year. Wastewater mainly containing stillage from the production of sweet potato-shochu was treated thermophilically in a fullscale treatment plant using fixed-bed reactors(8 reactors × 283 m3). Following the addition of Ni2+ and Co2+, the reactors have been stably operated for six years at a high chemical oxygen demand(COD) loading rate of 14 kg/(m3·day). Analysis of coenzyme content and microbial communities indicated that similar microbial communities were present in the liquid phase and on the fiber carriers installed in reactors. Bacteria in the phyla Firmicutes as well as Bacteroidetes were dominant bacteria, and Methanosarcina thermophila as well as Methanothermobacter crinale were dominant methanogens in the reactors. This study reveals that stillage from sweet potato-shochu production can be treated effectively in a full-scale fixed-bed reactor under thermophilic conditions with the help of Ni2+and Co2+. The high diversity of bacterial community and the coexistence of both aceticlastic and hydrogenotrophic methanogens contributed to the excellent fermentation performance.     

健康有道-生活实用小窍门（连载）

（续上期） 36 速解冻虾：1）按1：2的比例把烧酒和水混合在一起;2）将鲜虾放入酒水混合物中浸泡30分钟;3）将浸泡好的鲜虾放入冷柜中冰冻,以后食用时,就可以快速解冻了。原理揭秘：鲜虾冷冻前,在水中加入烧酒,可保持虾的鲜昧,并起到冷而不硬的作用。