Acid reducing leaching of cathodic powder from spent lithium ion batteries: Glucose oxidative pathways and particle area evolution

Co and Li recovery by acid-reducing leaching of lithium ion battery powder was investigated evidencing that glucose efficiency changes depending on leaching procedure. Postponing glucose addition metal extractive yields were higher (88% for Co and 92% for Li) than adding glucose at the beginning (60% for both). Chromatographic analyses evidenced that glucose degradation occurred preferentially via glucaric acid when its addition is postponed, while gluconic via is favored if glucose is added initially. Dynamic evolution of particle area showed particle fragmentation occurring during acid preleaching determining an increase of specific surface area available for further reaction when glucose is added.     

Size and morphology controlled synthesis of gold nanoparticles in green solvent: Effect of reducing agents

The effect of reducing agents on the synthesis of Au(0) metallic nanoparticles (Au NPs) prepared in green solvent medium of β-d-glucose-water dispersions has been reported first. The different equivalent amounts of NaBH₄ and pH values adjusted by NaOH were tested for the reduction of Au salt (HAuCl₄·3H₂O (hydrogen tetrachloroaurate (III) trihydrate) to obtain Au NPs. The type and the amount of reducing agent and the pH of the solution affected the size and morphology of the NPs. Addition of 4 equivalents of NaBH₄ produced homogeneously dispersed 5.3 nm (σ = 0.7) diameter particles. Excess addition of NaBH₄ caused the NPs to settle down as the precipitate forming mesh or wire structure. When salt was reduced by the addition of NaOH (pH = 8.0) the particles were larger (14.2 nm) and less homogeneous (σ = 2.8). At pH = 12.2 the NPs settled at the bottom of the vial when preparation was left overnight. The wire and mesh like structures were obtained at higher pH = 12.2.     

黄芪对嗜酸乳杆菌生长及其产酶活的影响

研究添加不同浓度的黄芪提取液对嗜酸乳杆菌生长及产酶能力的影响,对比在改良的MRS培养基中添加与未添加黄芪提取液对嗜酸乳杆菌的生物量和生长周期的影响,同时测定了嗜酸乳杆菌产β-半乳糖苷酶、葡萄糖氧化酶和淀粉酶的酶活,确定黄芪提取液的最佳添加浓度。结果表明:当添加黄芪提取液浓度为0.032mg/mL时对嗜酸乳杆菌生长有明显的促进作用,且在此浓度下pH达最低值3.88;当添加黄芪提取液浓度为0.016g/mL时,嗜酸乳杆菌产β-半乳糖苷酶、葡萄糖氧化酶和淀粉酶的酶活达到最高值,分别为387.56、14.42、4.4U。      

Thermomechanical study of the phase behaviour of agarose/gelatin mixtures in the presence of glucose syrup as co-solute

In an effort to draw attention to the subject of structure/function relationships in high-solid biopolymer mixtures, this investigation produces binary composites of agarose with gelatin and systematically increases the amount of glucose syrup, which is the co-solute in this system. Experimental work was carried out using small-deformation dynamic oscillation on shear and modulated differential scanning calorimetry. Agarose/gelatin mixtures in an aqueous low-solid environment form non-interactive bicontinuous networks. Addition of glucose syrup to the polymeric blend prevents the formation of stable double helices in the environment. Gelatin, on the other hand, better withstands the co-solute-induced change in solvent quality. At subzero temperatures, materials go through the rubber-to-glass transition whose DSC glass transition temperature (T_g) is governed by the total level of solids in the system. Estimation of the mechanical T_g acquires physical significance by utilising the theory of free volume, as modelled by the Williams, Landel and Ferry (WLF) equation. The single value of T_g estimated by this approach argues in accordance with experimental observations for the predominance of the gelatin network in the high-solid mixture.     

THE EFFECTS OF GLUCOSE ADJUNCT IN HIGH GRAVITY FERMENTATION BY SACCHAROMYCES CEREVISIAE 2036

Laboratory fermentations of 16°Plato glucose adjunct worts by Saccharomyces cerevisiae 2036 demonstrated the absence of “glucose repression” of maltose and maltotriose uptake. However, when compared to worts in which maltose syrup was employed as an adjunct, residual glucose was present at the end of fermentation, maltose and maltotriose uptake rates were enhanced, fructose uptake was blocked and the sequence of sugar uptake was changed. These findings partially explain residual glucose and fructose that sporadically appear in commercial beers. Further research suggests that the physiological quality of the yeast is of prime importance in carbohydrate metabolism, and that critical concentrations of glucose vary with different physiological conditions for this brewing strain in 16°P wort .     

Multiplicity of mechanisms of carbon catabolite repression involved in the synthesis of alcohol oxidase in the methylotrophic yeast Pichia pinus

The effect of various carbon compounds on the synthesis of alcohol oxidase in a medium with methanol was studied in the wild type strain of Pichia pinus as well as in gcr1 and ecr1 mutants defective in glucose and ethanol repression of methanol metabolic enzymes, respectively. Compounds repressing the synthesis of alcohol oxidase in the wild type strain were divided into four groups. Repression of alcohol oxidase by compounds of the first group (glucose, fructose, mannose, galactose, L -sorbose and xylose) was impaired only in the gcr1 mutant and that by compounds of the second group (ethanol, acetate, 2-oxoglutarate and erythritol) only in the ecr1 mutant. Repression by compounds of the third group (malate, dihydroxyacetone) was not impaired in both these regulatory mutants and that by compounds of the fourth group (succinate, fumarate, L -arabinose, sorbitol, salicin, xylitol and cellobiose) was partially reduced in both gcr1 and ecr1 strains. Mutation gcr1 causes a significant decrease in phosphofructokinase activity. It also led to a six- to seven-fold increase in intracellular pools of glucose-6-phosphate and fructose-6-phosphate and to a two-fold decrase in the intracellular pool of fructose-1,6-bisphosphate. In ecr1 strains, a decrese in 2-oxoglutarate dehydrogenase activity accompanied by an increae in activities of NAD- and NADP-dependent isocitrate dehydrogenases and NAD- and NADP-dependent glutamate dehydrogenases was demonstrated. The intracellular pool of 2-oxoglutarate was increased 2·5-fold in ecr1 strains. Genes GCR1 and ECR1 are not linked. The mechanisms of catabolite repression of alcohol oxidase in methylotrophic yeasts are discussed.     

钨系延期药燃速的影响因素分析

采用试验和数学回归分析的方法探讨了组分配比，钨粉粒度，附加物化钙等主要因素对钨系延期药燃速的影响。     

Statistical Modeling of β-galactosidase Inhibition During Lactose Hydrolysis

A statistical model approach called response surface methodology was used to describe the product and substrate inhibition effect on β-galactosidase enzyme during lactose hydrolysis. The effect of independent variables, namely the initial concentrations of lactose (73 - 146 mM), galactose (44 - 122 mM) and glucose (83 - 167 mM) on the reaction rate of β-galactosidase was evaluated. The enzymatic reaction rate was influenced by both combined and individual effects of all the substrate and products. Although, glucose acted as an activator at low lactose and low galactose concentrations, glucose caused the inhibition of β-galactosidase at higher concentrations of lactose and galactose. The effect of galactose concentration on β-galactosidase enzyme was in the direction of inhibition. At low lactose concentrations and high glucose concentrations, galactose concentration became more effective on the reaction rate.     

CONTINUOUS FERMENTATION OF GLUCOSE SOLUTIONS

Use of a continuous-flow plug fermentor to ferment glucose solutions was found to be possible only with unrefined commercial glucose and not with pure glucose. Even when the former was used problems were encountered due to a gradual increase in back pressure across the yeast bed. With the commencement of glucose metabolism in the yeast bed, ‘shock’ excretion of potassium and magnesium ions as well as of low molecular weight nitrogenous material was observed. The product from the fermentor contained an abnormally high level of α-diketones viz., 1–3 mg/litre.     

NASICON-based solid-electrolyte cell as transducer for enzyme sensors

Enzyme sensors for glucose and uric acid have been developed based on a solid-electrolyte cell using NASICON (Na₃Zr₂Si₂PO₁₂). These potentiometric devices respond reversibly to glucose and uric acid over a concentration range of two orders of magnitude with sensitivities of −54 and −52 mV/decade, respectively. The sensors can be used for a batch-type as well as a flow-through-type measuring system. Primarily the sensors respond to the H₂O₂ that is produced by the enzymatic reactions. The role of the three-phase region, electrolyte solution, sensing electrode metal and NASICON has been investigated. The liquid electrolyte/sensing electrode metal interface is found to work as a potential-determining as well as a rate-determining interface for the enzyme sensor.