scholarly journals Removal of Suspended Substances by Coagulation and Foam Separation Using Ferric Coagulant and Milk Casein: The Role of Casein.

2001 ◽  
Vol 24 (5) ◽  
pp. 317-324 ◽  
Author(s):  
Yoshihiro SUZUKI ◽  
Toshiroh MARUYAMA
Keyword(s):  
Foam Separation ◽  
Suspended Substances ◽  
Milk Casein

Removal of suspended substances by coagulation and foam separation from municipal wastewater

2002 ◽  
Vol 46 (11-12) ◽  
pp. 183-188 ◽  
Author(s):  
Y. Suzuki ◽  
T. Maruyama ◽  
H. Tegane ◽  
T. Goto
Keyword(s):  
Suspended Solids ◽  
Municipal Wastewater ◽  
Treatment Time ◽  
Separation Process ◽  
Foam Separation ◽  
Suspended Substances ◽  
Milk Casein ◽  
Short Time ◽  
Solid Liquid ◽  
Solid Liquid Separation

A new method for solid-liquid separation for wastewater incorporating simple operation and shortened treatment time is necessary for improvement of sewage systems. In this study, removal of suspended solids from municipal wastewater by coagulation and foam separation using coagulant and milk casein was examined. By adding casein before the foam separation process, the removal of suspended substances was dramatically improved. The optimum condition for treating sewage was 20 mg-Fe/L of FeCl3, 3 mg/L of casein, and pH 5.5, which resulted in a removal rates of over 98% for turbidity and SS. A removal of 96-98% was also possible for phosphate and anionic surfactant. When PAC was used, the floc was also efficiently recovered in foam by the addition of casein. It became clear that coagulation and foam separation using casein as the collector is an effective method for removing suspended solids in municipal wastewater in a short time (within 10 min).

A new role of phosphopeptides as bioactive peptides released during milk casein digestion in the young mammal: Regulation of gastric secretion

Peptides ◽  
2009 ◽  
Vol 30 (12) ◽  
pp. 2221-2227 ◽  
Author(s):  
Paul Guilloteau ◽  
Véronique Romé ◽  
Luc Delaby ◽  
François Mendy ◽  
Loic Roger ◽  
...  
Keyword(s):  
Gastric Secretion ◽  
Bioactive Peptides ◽  
Milk Casein

Surface composition and role of hydrophilic diamonds in foam separation

2015 ◽  
Vol 51 (6) ◽  
pp. 1235-1241 ◽  
Author(s):  
V. A. Chanturia ◽  
G. P. Dvoichenkova ◽  
O. E. Koval’chuk ◽  
A. S. Timofeev
Keyword(s):  
Surface Composition ◽  
Foam Separation

Humic substances migration in the surface water of Ukraine

2020 ◽  
Author(s):  
Nataliia Osadcha ◽  
Volodymyr Osadchyi ◽  
Yurii Nabyvanets ◽  
Olha Ukhan ◽  
Valeriy Osypov ◽  
...  
Keyword(s):  
Surface Water ◽  
Humic Substances ◽  
Conformational Changes ◽  
Bottom Sediments ◽  
Material Balance ◽  
Temporal Distribution ◽  
Humus Formation ◽  
Maximum Sorption Capacity ◽  
Suspended Substances

<p>A comprehensive study of humic substances (HS) in the surface water of Ukraine have been carried out. It reveals the nature of the basic laws of humic substances intake, the spatial-temporal distribution, and the physicochemical processes of the intra-water transformation. The spatial differentiation of the studied parameters largely depends on the zonal-genetic conditions of humus formation. The HS content in the azonal system of cascade of the Dnipro reservoirs, decreases from the upper - the Kyiv - to the lower - the Kakhovka - reservoirs. Based on the coefficient of the HS water migration, which is characterizes their ratio in the water and catchment soils, the zoning of the Ukrainian territory is carried out.</p><p>The basic properties of the surface water HS - polydispersity, solubility, and the effect on the water blooming formation - are studied. It is shown that humic acids (HA) dissolved in water are more highly-molecular and polydisperse in comparison with fulvic acids (FA). Their most fine particle fractions, which content is 50–65% for HA and about 50% for FA, dominate in the surface water HS. The quantitative characteristics and features of the interphase distribution of HA and FA and the change in their molecular weight in the system “soil catchment complex - river water – suspended matter - bottom sediments” are established.</p><p>It is shown that sorption by suspended substances play a major role in the processes of self-purification of water from humus, while the oxides and hydroxides of Fe, Al, and Mn have the maximum sorption capacity for the HS. Conducting the laboratory experiments, sorption isotherms of the HS are obtained by Fe hydroxides and clay minerals of suspended substances of the Dnipro reservoirs. Also, the study states that among the various natural water factors, the conformational changes of HS are predominantly due to a change in pH.</p><p>Moreover, the quantitative indicators of the HS wash-off from the Prypiat catchment surface, the marshiest river basin in Ukraine, are calculated. The role of different pathways of water flow in the formation of the HS runoff is shown. Based on the data gathered, the material balance of HS within the cascade of the Dnipro reservoirs is calculated, and the role of the Prypiat river as the main source of HS is explained.</p><p>The results of the study indicate that the cascade of the Dnipro reservoirs is a powerful biogeochemical barrier that facilitates the transition of HS and associated with them pollutants from solution phase into bottom sediments, and in the reservoirs with delayed water exchange, FA are characterized not only by the transporting but also accumulating function.</p><p>Finally, the thermodynamic calculations of coexisting forms of HS in water were conducted. It is concluded that in the physicochemical conditions typical for the surface water of Ukraine, water contains 13–15% of free fulvate ions capable of binding heavy metals, which is an important characteristic for assessing the buffer capacity of water.</p>

Protective role of ascorbic acid in the decontamination of cow milk casein by gamma-irradiation

2013 ◽  
Vol 89 (6) ◽  
pp. 411-415
Author(s):  
Saloua Kouass Sahbani ◽  
Klaus Klarskov ◽  
Amine Aloui ◽  
Salah Kouass ◽  
Ahmed Landoulsi
Keyword(s):  
Ascorbic Acid ◽  
Gamma Irradiation ◽  
Protective Role ◽  
Cow Milk ◽  
Milk Casein

Effects of dairy factory, milk casein content and titratable acidity on coagulation properties in Trentingrana dairy industry

2016 ◽  
Vol 83 (2) ◽  
pp. 242-248 ◽  
Author(s):  
Mauro Penasa ◽  
Valentina Toffanin ◽  
Nicola Cologna ◽  
Martino Cassandro ◽  
Massimo De Marchi
Keyword(s):  
Fixed Effects ◽  
Titratable Acidity ◽  
Testing Time ◽  
Technological Properties ◽  
Coagulation Time ◽  
Milk Samples ◽  
Rennet Coagulation ◽  
Milk Coagulation ◽  
Milk Casein

The objective of the present study was to investigate the effect of environmental factors, milk casein content and titratable acidity on milk coagulation properties (MCP) of samples routinely collected in the Trento province (northeast Italy) under field conditions. Rennet coagulation time (RCT, min), curd-firming time (k20, min) and curd firmness (a30, mm) were determined by Formagraph on 14 971 samples from 635 herds associated to 17 dairy factories. Besides MCP, fat, protein, and casein percentages, titratable acidity (TA), and somatic cell and bacterial counts were available. A standardised index of milk aptitude to coagulate (IAC) was derived using information of RCT and a30. An analysis of variance was conducted on MCP and IAC using a fixed effects linear model. Approximately 3% of milk samples did not form a curd within the testing time (30 min) and k20 was missing for 26% of milks. The percentage of samples without information on k20 largely differed among dairy factories (1·7–20·9%). Significant differences were estimated between the best and the worst dairy factory for RCT (−2 min), k20 (−1·2 min), a30 (+3·4 mm) and IAC (+2·6 points). Milk casein content and TA were important factors in explaining the variation of MCP and IAC, supporting the central role of these two traits on technological properties. The Trento province is heterogeneous in terms of dairy systems and this could explain the differences among dairy factories.

scholarly journals Removal of Algae by Coagulation and Foam Separation using Polyaluminum Chloride and Milk Casein.

2002 ◽  
Vol 25 (5) ◽  
pp. 297-302 ◽  
Author(s):  
Yoshihiro SUZUKI ◽  
Toshiroh MARUYAMA ◽  
Satoshi KAWAZOE
Keyword(s):  
Polyaluminum Chloride ◽  
Foam Separation ◽  
Milk Casein

scholarly journals Removal of Suspended Clays by Coagulation and Foam Separation Using Poly Aluminum Chloride and Milk Casein.

2001 ◽  
Vol 24 (3) ◽  
pp. 159-167 ◽  
Author(s):  
Toshiroh MARUYAMA ◽  
Yoshihiro SUZUKI ◽  
Satoshi KAWAZOE ◽  
Nobuaki CHUGANJI ◽  
Yutaka DOTE
Keyword(s):  
Aluminum Chloride ◽  
Foam Separation ◽  
Milk Casein

Primary structure of κ-casein isolated from mares' milk

2001 ◽  
Vol 68 (1) ◽  
pp. 53-61 ◽  
Author(s):  
STEFANIA IAMETTI ◽  
GABRIELLA TEDESCHI ◽  
EMANUELA OUNGRE ◽  
FRANCESCO BONOMI
Keyword(s):  
Primary Structure ◽  
High Similarity ◽  
Terminal Portion ◽  
Post Translational Modifications ◽  
Rp Hplc ◽  
Main Components ◽  
Equine Milk ◽  
Milk Casein ◽  
First Time

In this work the purification and the complete primary structure of κ-casein from equine milk are reported for the first time. Mares' milk casein was separated by RP-HPLC into four fractions. Complete primary sequence was obtained by sequence analysis of the protein in the fastest eluting peak isolated by chromatography. This sequence was 95% identical to that reported for the C-terminal portion of the zebras' κ-casein and showed high similarity with κ-caseins from sources other than Equidae, confirming that this protein was indeed κ-casein in equine milk. The presence of post-translational modifications in equine κ-casein was investigated by mass spectroscopy, after enzymic dephosphorylation. Two main components were found, the smaller component being more abundant. Equine κ-casein was recognized by a lectin specific for one of the glucosidic bonds in the saccharide moiety of bovine κ-casein. Sequence comparison with prevision studies showed that the distribution of charged and hydrophobic regions in equine κ-casein was similar, but not identical, to that found in the bovine protein; these regions are associated with the role of κ-casein in the formation and stabilization of the micellar structure of casein in milk.

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