 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Decolorization of Reactive Dye by White-Rot Fungus Datronia sp. KAPI0039) ผู้เขียน: ดร.พิลาณี ไวถนอมสัตย์ ,  Waraporn Apiwatanapiwat, อรชีรา เพ็ชร์ช้อย, จิรเวท เจตน์จันทร์ สื่อสิ่งพิมพ์:pdf AbstractThis study focused on decolorization of two reactive dyes, Remazol Brilliant Blue R (RBBR) and Reactive Black 5 (RB5), by selected white-rot fungus Datronia sp. KAPI0039. The effects of reactive dye concentration, fungal inoculum size and pH were studied. Samples were collected periodically for the measurement of color, laccase (Lac), manganese peroxidase (MnP) and lignin peroxidase (LiP) activity. A level of 86% decolorization of 1,000 mgL-1 RBBR was achieved by 2% (w/v) Datronia sp. KAPI0039 at pH 5. The highest Lac activity (759.81 UL-1) was detected under optimal conditions. For RB5, Datronia sp. KAPI0039 efficiently performed (88.01% decolorization) at 2% (w/v) fungal inoculum size for the reduction of 600 mgL-1 RB5 under pH 5. The highest Lac activity detected was 178.57 UL-1, whereas there was no detected activity of MnP and LiP during this time. Therefore, the result indicated that Datronia sp. KAPI0039 was able clearly, to breakdown both reactive dyes and Lac was considered as a major lignin-degradation enzyme in this reaction. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effects of Grain Size, Reducing Sugar Content, Temperature and Pressure on Caking of Raw Sugar) ผู้เขียน:ภคมน จิตประเสริฐ, จิรเวท เจตน์จันทร์, ดร.เพ็ญแข วันไชยธนวงศ์, รองศาสตราจารย์ , ดร.งามทิพย์ ภู่วโรดม, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractThis work aimed to study the factors contributing to cake formation of raw sugar. They were grain size, reducing sugar content, temperature, and pressure during storage. From the water vapour adsorption isotherms, the grain size was found to have the largest influence on the hygroscopic properties of raw sugar. At 30?C, the largest (>1.000 mm) and smallest (<0.425 mm) raw sugar grain had the highest and lowest critical relative humidity (CRH) or caking point at 79.5% and 73.2%, respectively. Scanning electron micrograph (SEM) revealed that raw sugar, exposed to the 67.89% RH and 30?C, established a contact between crystals and fine particles. The fine particles also play a role as binder. With the consolidation pressure of 1.5 kg/cm2 on a sugar pile, the temperature within the pile did not significantly increase enough to stimulate the cake formation. These results indicate that key factors in preventing the caking of raw sugar is the control of grain size to be greater than 0.425 mm and RH to be less than 67.89% at 30?C during storage. |
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