Papierchromatographische Untersuchung von Thyroxin und anderen Jodthyroninen

The Science of Nature -     

Effect of Cross-Linking Waste Protein with Dialdehydes on Its Biodegradation Under Anaerobic Conditions

Most native polymers used in processing and application technologies are admittedly disposable from the environment in a biologic manner, but products possess low mechanical strength. One of the paths to increasing this attribute (if feasible) is their cross-linking, which may, however, affect their readiness to biodegradation. In the presented work this condition was observed on the example of waste protein (Hykol B) cross-linking by means of glutardialdehyde and glyoxal. Degree and course of cross-linking were determined through impedance spectroscopy. The objective of this work also was to obtain data for constructing a sensor capable of following the cross-linking course in real time, for potential industrial application of Hykol in continuous production. Impedance spectroscopy proved to be applicable even to this kind of material marked by considerable water content and exhibiting relatively high electric conductivity; so far it had been used only for materials of low conductivity. An aqueous environment inoculated with digested anaerobic sludge from a municipal wastewater treatment plant was selected for modeling anaerobic conditions. The relation was studied between cross-linking degree given by content of cross-linking agent (determined by impedance spectroscopy) and biodegradation degree under anaerobic conditions. It was confirmed that network density as given by quantity of added agent not only reduced breakdown degree but also slowed the course of the process. This fact is particularly obvious with cross-linking by means of glyoxal; network density is thus dependent on type of employed substance, which affect type and structure of created network. That not merely forms an obstacle during polymer swelling and dissolution but also prevents access of bacteria to source of metabolized organic carbon.