THE EFFECT ON THE THERMAL EFFICIENCY OF LIME ADDED TO THE COMBUSTION CHAMBER FOR RETENTION ON SULPHUR

ABSTRACT

In order to prevent the emission of SO_x, with the flue gas, certain amount of the sulphur of the coal can be retained by adding an adequate amount of lime in the combustion chamber. In this study, two series of experiments were conducted by adding lime at the molar ratios of CaO/S = 0·5 to 2·0 using Ankara-Beypazan lignites, which have around 5 % sulphur content as received form. In one of the series lime was added directly in to the lump coal, and in the other, coal was briquetted together with lime using molasses as binder. It was observed from the experimental results that the increase in the lime ratio leads to an increase in the retained sulphur percentage while it leads to a considerable decrease in thermal efficiency. In order to retain 50 % of sulphur, it was necessary to add lime into lump coal at a CaO/S molar ratio of at least 1,1. This minimum ratio was 0·70 for briquetted coal. When lime was added at these ratios, the thermal efficiencies in the first case dropped to as low as 82 % and to 92 % in the second.     

A survey of the occurrence and properties of methicillin‐resistant Staphylococcus aureus and methicillin‐resistant Staphylococcus intermedius in water buffalo milk and dairy products in Turkey

Antimicrobial resistance, β‐lactamase activity and mecA gene of Staphylococcus aureus and Staphylococcus intermedius isolated from raw water buffalo milk and dairy products in Turkey were determined. All strains showed resistance to at least one antibiotic but none was resistant to vancomycin. Of the 97 S. aureus and 35 S. intermedius strains, 9 (9.2%) and 2 (5.7%) were resistant to oxacillin and harboured mecA gene. β‐lactamase activity of 13.4% and 5.7% of S. aureus and S. intermedius strains was positive, respectively. Overall, 2.5% and 0.55% of the samples were contaminated with methicillin‐resistant S. aureus and S. intermedius, respectively.     

KINETICS FOR FAST PYROLYSIS OF HAZEL NUT SHELL

Abstract

In this article, the potential utilization of hazel nut shell as a combustible residue was studied. To obtain liquid and gaseous products, the hazel nut shell was subjected to pyrolysis and it was converted to 49.3 % (w) gaseous and 20.0 % (w) liquid products at 475 °C for 7.5 minutes in a simple pyrolysis device The kinetic model used in the present study was based on fractional weight loss for each pyrolysis step. The simple fast pyrolysis was compared with TGA technique.     

DISSOLUTION OF COALS NEAR CRITICAL CONDITIONS

ABSTRACT

Two lignites and one bituminous coal were extracted with benzene, toluene and pyridine at both sub and overcritical conditions in a specially designed experimental system which enabled easy solid-liquid separation. Extract yields increased somewhat at overcritical conditions due to more thermal decomposition. The differences between the power of the solvents were not apparent for the lignites, whereas the solubility in pyridine of the bituminous coal was very much higher than those in benzene and toluene. The amounts of oils, asphaltenes and preasphaltenes in the extracts depended on the type of coal and the solvent.     

EXTRACTION KINETICS OF COALS AT SUBCRITICAL AND SUPERCRITICAL CONDITIONS

ABSTRACT

The extraction kinetics of two lignites and one bituminous coal with benzene, toluene and pyridine were studied at both sub and supercritical conditions in a batch reactor equipped with a coal basket. The time-extract yield data of lignites at supercritical conditions could'nt be treated due to severe thermal decomposition and heating-up effects. The data for Zonguidak coal and those for subcritical extraction of Cizre lignite could be fitted into a first order rate equation with the rate constants changing 0·02-0·05 min^?1 range.     

KINETICS FOR FAST PYROLYSIS OF HAZEL NUT SHELL

In this article, the potential utilization of hazel nut shell as a combustible residue was studied. To obtain liquid and gaseous products, the hazel nut shell was subjected to pyrolysis and it was converted to 49.3 % (w) gaseous and 20.0 % (w) liquid products at 475 °C for 7.5 minutes in a simple pyrolysis device The kinetic model used in the present study was based on fractional weight loss for each pyrolysis step. The simple fast pyrolysis was compared with TGA technique.     

Effects of vitamin E supplementation on fattening performance, non-carcass components and retail cut percentages, and meat quality traits of Awassi lambs

This experiment was carried out to evaluate the effects of vitamin E supplementation on growth, non-carcass components and retail cut percentages, and meat quality traits of Awassi male lambs at approximately 8 months of age. The lambs were divided into two groups as control (CG, n=12) and experimental (VG, n=12) at the beginning of the fattening period. The CG and VG lambs were fed with a concentrate and grass hay close to ad-libitum by biweekly adjustment of the amount offered. In addition, the VG received a supplement of 45 mg vitamin E per lamb per day during a 75-day fattening period. Inital weight, final weight, daily weight gain and feed conversion efficiency were 31.8±1.40 kg, 45.5±1.37 kg, 183±13 g and 7.6 for CG, 32.5±1.45 kg, 46.7±1.42 kg, 189±15 g and 7.0 for VG, respectively. Vitamin E supplementation did not have a statistically significant effect on animal performance traits, non-carcass components and retail cut percentages, but produced an 8.1% improvement in feed conversion efficiency. After slaughter, carcasses were chilled at 4?°C for 24 h. Then, the carcasses were dissected into wholesale cuts, and m. longissimus dorsi (LD) muscles excised. The samples of muscle were subjected to moisture, protein, ether extract and ash analyses. Samples were cooked for shear test and cooking yield measurements. There were no significant differences between CG and VG lamb groups in chemical composition of meat samples from the LD muscles. Though the influence of vitamin E supplementation on color parameters (L*, a*, b*) was not statistically significant, the mean a* (redness) values decreased on days 2 and 4 and increased on days 7 and 12 of the storage period. However, the a* values of muscles from the VG were higher than those grouping CG. L* and a* values in LD muscle from vitamin E-treated lamb groups were also preserved for a period of 12 days of maturation. In this study, drip loss was relatively preserved by vitamin E supplementation to the diet of animals. The results showed that vitamin E supplementation to the diet of Awassi male lambs at an inclusion rate over the amount of nutritional recommendations relatively reduced lipid oxidation, drip loss and tended to maintain meat redness.     

Effects of vitamin E supplementation on performance and meat quality traits of Morkaraman male lambs

This research was carried out to determine the effects of vitamin E supplementation on meat quality traits of approximate 8 months of age Morkaraman male lambs. The lambs were divided into two groups-control (CG, n=7) and experimental (VG, n=6)-at the beginning of fattening period. The diet given to the CG and VG consisted of concentrate and grass hay. In addition, the VG received a supplement of 45 mg vitamin E per lamb in a day during a 75-day fattening period. At the end of the study, average daily weight gain and feed conversion efficiency values as to feed basis were found to be 208 g and 6.3 for CG and 223 g and 6.0 for VG groups, respectively. Vitamin E supplementation resulted in 8.8% improvement in feed conversion efficiency. In the same way, vitamin E supplementation resulted in 6.7% increase in daily weight gain. Slaughter and carcass characteristics of lambs were also determined, but fattening performance, slaughter and carcass characteristics were not significantly different between groups. The effects of vitamin E on meat characteristics, meat colour (L*, a* and b*), thiobarbituric acid reactive substances content (TBARS), drip loss and pH were determined using m. longissimus dorsi (LD) muscles obtained from CG and VG. Though the effect of vitamin E supplementation on most of the meat quality traits was not statistically significant (P>0.05), L* and a* values in LD muscle from VG were preserved for a period of 12 days of maturation. In addition, a* (redness) tended to increase slightly. TBARS values in samples from CG were found to be higher than those of vitamin E treatment group. In this study, it was also concluded that drip loss was relatively preserved by vitamin E supplementation. In conclusion, vitamin E supplementation of Morkaraman male lambs at an inclusion rate over the amount of nutritional recommendations, significantly reduced lipid oxidation, drip loss and tended to maintain meat redness.     

DISSOLUTION OF COALS NEAR CRITICAL CONDITIONS

Two lignites and one bituminous coal were extracted with benzene, toluene and pyridine at both sub and overcritical conditions in a specially designed experimental system which enabled easy solid-liquid separation. Extract yields increased somewhat at overcritical conditions due to more thermal decomposition. The differences between the power of the solvents were not apparent for the lignites, whereas the solubility in pyridine of the bituminous coal was very much higher than those in benzene and toluene. The amounts of oils, asphaltenes and preasphaltenes in the extracts depended on the type of coal and the solvent.     

THE EFFECT ON THE THERMAL EFFICIENCY OF LIME ADDED TO THE COMBUSTION CHAMBER FOR RETENTION ON SULPHUR

In order to prevent the emission of SO_x, with the flue gas, certain amount of the sulphur of the coal can be retained by adding an adequate amount of lime in the combustion chamber. In this study, two series of experiments were conducted by adding lime at the molar ratios of CaO/S = 0·5 to 2·0 using Ankara-Beypazan lignites, which have around 5 % sulphur content as received form. In one of the series lime was added directly in to the lump coal, and in the other, coal was briquetted together with lime using molasses as binder. It was observed from the experimental results that the increase in the lime ratio leads to an increase in the retained sulphur percentage while it leads to a considerable decrease in thermal efficiency. In order to retain 50 % of sulphur, it was necessary to add lime into lump coal at a CaO/S molar ratio of at least 1,1. This minimum ratio was 0·70 for briquetted coal. When lime was added at these ratios, the thermal efficiencies in the first case dropped to as low as 82 % and to 92 % in the second.