Anaerobic co-digestion of sludge with other organic wastes in small wastewater treatment plants: an economic considerations evaluation.

This paper deals with an economic comparison between costs and incomes in small wastewater treatment plants where the anaerobic co-digestion process of sludge and biowaste with energy recovery is operated. Plants in the size range 1,000-30,000 persons equivalent (pe) were considered in the study: typical costs, comprehensive of capital and operating costs, were in the range euro69-105 per person per year depending on the plant size: the smaller the size the higher the specific cost. The incomes deriving from taxes and fees for wastewater treatment are generally in the range euro36-54 per person per year and can only partially cover costs in small wastewater treatment plants. However, the co-treatment of biowaste and the use of produced energy for extra credits (green certificates) determine a clear improvement in the possible revenues from the plant. These were calculated to be euro23-25 per person per year; as a consequence the costs and incomes can be considered comparable for wastewater treatment plants (WWTPs) with size larger than 10,000 pe. Therefore, anaerobic co-digestion of biowaste and sludge can also be considered a sustainable solution for small wastewater treatment plants in rural areas where several different kinds of biowaste are available to enhance biogas production in anaerobic reactors.     

Recombination lifetime profiling in very thin Si epitaxial layersused for bipolar VLSI

A recently proposed measurement technique (P. Spirito and G. Cocorullo, IEEE Trans. Electron Devices, vol.ED-32, no.9, p.1708-13, 1985) to evaluate the recombination lifetime along epitaxial layers is used to characterize the quality of very thin Si epitaxial layers used for bipolar technology. The experimental results show the ability of the technique to give accurate and detailed information on the quality of epilayers that could be useful in monitoring and improving the growth process. The experimental results show that the lifetime values in thin epilayers are not correlated with doping profiles in the same layers; moreover, they are only slightly dependent on different processes used to make the test devices     

Improvement of soft ground bearing capacity using synthetic meshes

This paper describes the primary ground improvement of hydraulic fill used in Japan prior to conventional deep ground treatment such as vertical drains. Use is made of a high density polyethylene mesh to form a sand mat over soft silty clay hydraulic fill dredged from the sea bed. Establishment of the sand mat is necessary to allow trafficking of the soft fill by construction plant. In this method the mesh is laid on the hydraulic fill either directly below or above the water level, following which sand is placed to the required thickness using sand pumps. Using this method of construction any pumping action in the hydraulic fill does not arise during trafficking by construction plant. Consideration is given to the principles involved and construction and testing techniques employed are reviewed.     

Undesirable sensory properties of the dried pea (Pisum sativum). The rôle of saponins

The rôle of saponins in the undesirable sensory properties of the dried pea P sativum is reported. The sensory properties of isolated soyasaponin I are defined and described as bitter, astringent and metallic. The distribution of saponin in various air-classified pea flour fractions shows that the protein-rich fraction may contain sufficient saponin to cause undesirable tastes.     

U(Ⅳ)-U(Ⅵ)同位素交换反应动力学研究 Ⅰ.Fe~(2+)对U(Ⅳ)-U(Ⅵ)同位素交换反应的催化作用

一、前言由于U(IV)-U(VI)同位素交换体系具有相当大的同位素效应和很好的稳定性,并且容易实现两相回流,这对于分离U同位素的工业应用都是十分有利的。但是,U(IV)-U(VI)同位素交换反应速度非常慢,常温下H~+浓度为1.0—4.0 mol/l时,速度常数为1.0×10~(-4)l~2/mol·s。因此要用U(IV)-U(VI)交换体系浓缩铀同位素,必须研究U(IV)-U(VI)交换反应动力学,找到加快交换反应的方法。     

Utilization of Defatted Sesame Flour in Fermented Salami

Fermented salami was prepared containing 0, 9, 18 and 27% defatted sesame flour (DSF). Chemical and sensory analyses were performed on the products. Results indicated that DSF could be used at either the 9 or 18% level without detrimental effect upon sensory attributes but salami containing 27% DSF will have less desirable flavor.