Modeling of anaerobic treatment of wastewater in ponds.

A mathematical model to simulate the performance of anaerobic ponds was developed incorporating both settling of particulate components and the biological anaerobic digestion process. The biological activity includes solubilization of particulate organic matter; methanogenesis and the sulphate reduction process. The model considers that an anaerobic pond comprises a series of equal size columns. Each column has three compartments viz. liquid layer, active sediment layer and inert sediment layer. The existence of organic matter and sulphate removal mechanisms both in the bulk as well as sediment layer of the ponds and the exchange of the soluble components between the layers has been included in the model. The model was transferred to a computer program using VisSim Basic software. The model was verified by comparing simulated results with full-scale as well as with laboratory-scale anaerobic pond performance data. A good agreement between the simulated and the observed pond performance was achieved.     

A generic classification and object-oriented simulation toolkit forSMT assembly equipment

Applications of computer simulation for surface mount technology (SMT) assembly lines have addressed many aspects of supply chain management, e.g., estimating cycle times, evaluating production equipment and line configurations, optimizing throughput and assessing product design for manufacturability. The implementation of an SMT machine simulator typically requires specialized code based on cycle time characterization experiments for the given machine type. This paper describes a generic simulation toolkit based on a classification of current SMT equipment. A detailed survey of machines has led to the definition of machine families and a generic machine model. A simulation toolkit consisting of object classes written in C++ has been developed to represent the generic machine model. Object-oriented design has enabled the construction of an object hierarchy that models the physical structure of a machine and its operation. A machine definition language has been specified to let the user configure the toolkit for a particular machine. The concept of a "snapshot" object is introduced, as a way to capture simulated operations for both parallel and sequential processes. Finally, this paper presents an application of the toolkit in the optimization of SMT machines. Results are presented for the Universal GSM2, a gantry-type machine     

Modeling response of nitrifying biofilm to inhibitory shock loads.

To study the response of nitrifying biofilm to inhibitory shock loads, a lab-scale nitrifying biofilm reactor was operated in ambient conditions. Shock loads of various concentrations of inhibitory compound were applied to the biofilm. Aniline was used as an inhibitory compound. The experimental results were utilized to develop a model for predicting the variation of effluent nitrate concentration from the biofilm reactor for given shock loads of aniline concentration and exposure time both in exposure as well as in recovery phase. Close agreement between model and experimental observation of bulk aniline concentration and effluent nitrate concentration was obtained which indicates the usefulness of the model to estimate bulk aniline concentration and to predict the response of inhibitory shock loads on nitrifying biofilm.     

Compositional factors associated with calcium lactate crystallization in smoked Cheddar cheese

Previous researchers have observed that surface crystals of calcium lactate sometimes develop on some Cheddar cheese samples but not on other samples produced from the same vat of milk. The causes of within-vat variation in crystallization behavior have not been identified. This study compared the compositions of naturally smoked Cheddar cheese samples that contained surface crystals with those of samples originating from the same vat that were crystal-free. Six pairs of retail samples (crystallized and noncrystallized) produced at the same cheese plant on different days were obtained from a commercial source. Cheese samples were 5 to 6 mo old at the time of collection. They were then stored for an additional 5 to 13 mo at 4°C to ensure that the noncrystallized samples remained crystal-free. Then, the crystalline material was removed and collected from the surfaces of crystallized samples, weighed, and analyzed for total lactic acid, l(+) and d(−) lactic acid, Ca, P, NaCl, moisture, and crude protein. Crystallized and noncrystallized samples were then sectioned into 3 concentric subsamples (0 to 5 mm, 6 to 10 mm, and greater than 10 mm depth from the surface) and analyzed for moisture, NaCl, titratable acidity, l(+) and d(−) lactic acid, pH, and total and water-soluble calcium. The data were analyzed by ANOVA according to a repeated measures design with 2 within-subjects variables. The crystalline material contained 52.1% lactate, 8.1% Ca, 0.17% P, 28.5% water, and 8.9% crude protein on average. Both crystallized and noncrystallized cheese samples contained significant gradients of decreasing moisture from center to surface. Compared with noncrystallized samples, crystallized samples possessed significantly higher moisture, titratable acidity, l(+) lactate, and water soluble calcium, and significantly lower pH and NaCl content. The data suggest that formation of calcium lactate crystals may have been influenced by within-vat variation in salting efficacy in the following manner. Lower salt uptake by some of the cheese curd during salting may have created pockets of higher moisture and thus higher lactose within the final cheese. When cut into retail-sized chunks, the lower salt, higher moisture samples contained more lactic acid and thus lower cheese pH, which shifted calcium from the insoluble to the soluble state. Lactate and soluble calcium contents in these samples became further elevated at the cheese surface because of dehydration during smoking, possibly triggering the formation of calcium lactate crystals.     

Anaerobic pond treatment of wastewater containing sulphate.

Anaerobic ponds are usually used for treatment of industrial and agricultural wastes which contain high organic matter and sulphate. Competition for substrate between sulphate reducing bacteria and methane producing archaea, and the inhibitory effects of sulphide produced from microbial sulphate reduction reported in the literature varied considerably. In this research, a laboratory scale column-in-series anaerobic pond reactor, consisting of five cylindrical columns of acrylic tubes, was operated to evaluate the effect of COD and sulphate ratio on pond performance treating wastewater containing high organic matter and sulphate from a tapioca starch industry. The result depicted that no adverse effect of COD:SO4 ratios between 5 and 20 on overall COD removal performance of anaerobic pond operated with organic loading rate (OLR) of 150 to 600 g COD/m3d. Sulphate reducing bacteria could out-compete methane producing archaea for the same substrate at COD:SO4 ratio equal to or lower than 5 and OLR greater than 300 g COD/m3d. Sulphide inhibition was not observed on overall performance of pond up to an influent sulphate concentration of 650 mg/L.     

A novel solution of enhanced loss function using deep learning in sleep stage classification: predict and diagnose patients with sleep disorders

Multimedia Tools and Applications - Sleep stage classification is important to accurately predict and diagnose patients with sleep disorders. Though various deep learning approaches have been...     

Surface roughness and packaging tightness affect calcium lactate crystallization on Cheddar cheese

Calcium lactate crystals that sometimes form on Cheddar cheese surfaces are a significant expense to manufacturers. Researchers have identified several postmanufacture conditions such as storage temperature and packaging tightness that contribute to crystal formation. Anecdotal reports suggest that physical characteristics at the cheese surface, such as roughness, cracks, and irregularities, may also affect crystallization. The aim of this study was to evaluate the combined effects of surface roughness and packaging tightness on crystal formation in smoked Cheddar cheese. Four 20-mm-thick cross-section slices were cut perpendicular to the long axis of a retail block (~300 g) of smoked Cheddar cheese using a wire cutting device. One cut surface of each slice was lightly etched with a cheese grater to create a rough, grooved surface; the opposite cut surface was left undisturbed (smooth). The 4 slices were vacuum packaged at 1, 10, 50, and 90 kPa (very tight, moderately tight, loose, very loose, respectively) and stored at 1°C. Digital images were taken at 1, 4, and 8 wk following the first appearance of crystals. The area occupied by crystals and number of discrete crystal regions (DCR) were quantified by image analysis. The experiment was conducted in triplicate. Effects of storage time, packaging tightness, surface roughness, and their interactions were evaluated by repeated-measures ANOVA. Surface roughness, packaging tightness, storage time, and their 2-way interactions significantly affected crystal area and DCR number. Extremely heavy crystallization occurred on both rough and smooth surfaces when slices were packaged loosely or very loosely and on rough surfaces with moderately tight packaging. In contrast, the combination of rough surface plus very tight packaging resulted in dramatic decreases in crystal area and DCR number. The combination of smooth surface plus very tight packaging virtually eliminated crystal formation, presumably by eliminating available sites for nucleation. Cut-and-wrap operations may significantly influence the crystallization behavior of Cheddar cheeses that are saturated with respect to calcium lactate and thus predisposed to form crystals.     

Nanoarchitectonics of Nanoporous Carbon Materials from Natural Resource for Supercapacitor Application

Nanoarchitectonics of nanoporous carbon materials (NCMs) derived from natural resource; Areca Catechu Nut (ACN) with enhanced electrochemical supercapacitance properties is reported. ACN powder is chemically activated in a tubular furnace at 400?°C and the effect of activating agent sodium hydroxide (NaOH), zinc chloride (ZnCl₂) and phosphoric acid (H₃PO₄) on the textural properties, surface functional groups and electrochemical supercapacitance properties was thoroughly examined. We found that ACN derived NCMs are amorphous in nature comprising of macropores, micropores and hierarchical micro- and mesopore architecture depending on the activating agent. Surface area and pore volume are found in the range 25–1985 m² g^?1 and 0.12–3.42 cm³ g^?1, respectively giving the best textural properties for H₃PO₄ activated NCM. Nevertheless, despite the different chemical activating agent used, all the prepared NCMs showed similar oxygen-containing surface functional groups (carboxyl, carboxylate, carbonyl and phenolic groups). The H₃PO₄ activated NCM showed excellent supercapacitance properties giving a high specific capacitance of ca. 342 F g^?1 at a scan rate of 5 mV s^?1 together with the high cyclic stability sustaining capacitance retention of about 97% after 5000 charging/discharging cycles. Electrochemical supercapacitance properties have demonstrated that the ACN derived novel nanoporous carbon material would be a potential material in energy storage application.     

Chemical changes that predispose smoked Cheddar cheese to calcium lactate crystallization

We have observed a high incidence of calcium lactate surface crystals on naturally smoked Cheddar cheese in the retail marketplace. The objective of this study was to identify chemical changes that may occur during natural smoking that render Cheddar cheese more susceptible to calcium lactate crystal formation. Nine random-weight (approximately 300 g) retail-packaged samples of smoked Cheddar cheese were obtained from a commercial manufacturer immediately after the samples were smoked for about 6 h at 20°C in a commercial smokehouse. Three similarly sized samples that originated from the same 19.1-kg block of cheese and that were not smoked were also obtained. Within 2 d after smoking, 3 smoked and 3 control (not smoked) samples were sectioned into 5 subsamples at different depths representing 0 to 2, 2 to 4, 4 to 6, 6 to 8, and 8 to 10 mm from the cheese surface. Six additional smoked cheese samples were similarly sectioned at 4 wk and again at 10 wk of storage at 5°C. Sample sections were analyzed for moisture, l(+) and d(−) lactate, pH, and water-soluble calcium. The effects of treatment (smoked, control), depth from cheese surface, and their interactions were analyzed by ANOVA according to a repeated measures design with 2 within-subject variables. Smoked samples contained signficantly lower moisture and lower pH, and higher total lactate-in-moisture (TLIM) and water-soluble calcium-in-moisture (WSCIM) than control cheeses. Smoked samples also contained significant gradients of moisture, pH, TLIM, and WSCIM, with lower moisture and pH, and higher TLIM and WSCIM, occurring at the cheese surface. Gradients of moisture were still present in smoked samples at 4 and 10 wk of storage. In contrast, the pH, TLIM, and WSCIM equilibrated and showed no gradients at 4 and 10 wk. The results indicate that calcium and lactate in the serum phase of the cheese were elevated because of smoking, especially at the cheese surface immediately after smoking treatment, which presumably predisposes the smoked cheeses to increased susceptibility to calcium lactate surface crystallization.