Impact of hydrothermal process on the nutrient ingredients of restaurant garbage

In order to recover the nutrient resource from restaurant garbage, a complete trial with 2 factors on 5 levels of experiments was carried out. The temperature and heating time are the main factors influencing on hydrothermal process （HP） by which improves the degradability and digestibility of the restaurant garbage favorably to make animal feeds or fertilizer. The results showed the variation of protein, saccharide, and oil in the garbage. It showed that protein dissolved and liquefied during hydrothermal process, which made organic nitrogen in solid phase transfer to liquid phase. After heating at 180℃ for 60min, organic nitrogen in liquid phase began to transform into ammonia. It also showed that hydrothermal process could promote the dextrinization, dissolution of the starch and its hydrolysis to reducing sugar, due to that starch in the restaurant garbage decreases and reducing sugar increases. When the temperature reached 140℃, the reducing sugar started to decrease due to chemical reactions. The cellulose was stable at 100-180℃. The floatable oil increased markedly in the hydrothermal process. The suitable condition for de-oil was observed at 160℃ heating for 80 min. Furthermore, the extraction of grease from the solid phase accords with first-order reaction dynamic model.     

固氮蓝藻Nostoc commune和Anabaena azotica Ley耐盐性及机理研究

文章考察了两种固氮蓝藻Nostoc commune（地木耳）和Anabaena azotica Ley（固氮鱼腥藻）在不同浓度Na2CO3（0.2×10^-4～1.8×10^-4g/m l）的BG110培养基中的耐盐性。分别测定了两种固氮蓝藻在不同培养阶段的叶绿素a含量、胞外多糖含量、氨基酸含量和固氮酶活性的变化。研究结果表明两种固氮蓝藻都能在Na2CO3盐胁迫条件下生长,且随着Na2CO3盐胁迫性增加,两种蓝藻的叶绿素a含量、胞外多糖含量、氨基酸含量和固氮酶活性都呈现先增加后减少的趋势;而随着培养天数的增加,两种藻类叶绿素a的变化曲线与微生物的生长曲线很相似,胞外多糖和氨基酸的增长和叶绿素a的增长是同步的,其中,Anabaena azotica Ley的固氮酶活性在培养到21天时达到最大值,Nostoc commune的固氮酶活性在培养到28天时达到最大值;比较而言Anabaena azotica Ley的耐盐性好于Nostoc commune的耐盐性,固氮能力也高于Nostoc commune。