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

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).

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

scholarly journals Rasgulla—the ethnic Indian sweetmeat delicacy and its evolutionary journey through contemporary research

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Tanmay Sarkar ◽  
Molla Salauddin ◽  
Runu Chakraborty
Keyword(s):  
West Bengal ◽  
Indian Subcontinent ◽  
Dairy Product ◽  
Spherical Shape ◽  
Overall Acceptability ◽  
Humid Condition ◽  
Sensory Qualities ◽  
Functional Features ◽  
Milk Casein ◽  
Animal Resources

AbstractWest Bengal and Odisha, two distinguished provinces of India, are consecrated with prosperous animal resources. Both territories have substantially affluent traditional dairy-based products. Rasgulla is one of such kind of traditional Indian dessert made from milk casein with attractive white colour having a spongy, porous structure and spherical shape, popular all over the world for its taste, flavour and unique texture. It is mainly originated in the West Bengal and Odisha, through a cascade of ethnic gastronomic phenomena. Both the traditional and cutting-edge practice of rasgulla preparation has its own impact on the sensory attributes of the product. Researchers’ approach to improve textural, colour and sensory qualities of this astonishing dairy product has an appulse on overall acceptability of the product. Different types of milk and coagulant have a tremendous effect on the final quality of the product in terms of nutritional, textural and palatability characteristics of rasgulla. To make this traditional sweetmeat more nutritious, fortification and enrichment of functional features have been studied. Anti-diabetic rasgulla has been prepared to conquer the diabetes mellitus through re-modulation in the extent of sugar used to process this sweetmeat. Shelf-life of casein based products is one of the main concerns for researchers, due to abundance of ample amount of nutrients for optimum growth of microorganisms, along with the warm and humid condition of Indian subcontinent which accelerates the microbial propagation. Though the product has immense nutritional and sensory idiosyncrasy as well as folk medicinal importance, it is yet to be explored in coetaneous medical sciences.

scholarly journals Studies on the Changes of the Milk Casein by Various Treatment Part VI

1969 ◽  
Vol 43 (5) ◽  
pp. 306-310 ◽  
Author(s):  
Takeo NAKANISHI ◽  
Takatoshi ITOH
Keyword(s):  
Milk Casein

scholarly journals Indirect and Direct Determination of the Casein Content of Milk by Kjeldahl Nitrogen Analysis: Collaborative Study

1998 ◽  
Vol 81 (4) ◽  
pp. 763-774 ◽  
Author(s):  
Joanna M Lynch ◽  
David M Barbano ◽  
J Richard Fleming
Keyword(s):  
Standard Deviation ◽  
Nitrogen Content ◽  
Relative Standard Deviation ◽  
Collaborative Study ◽  
Direct Determination ◽  
Raw Milk ◽  
Method Performance ◽  
Relative Standard ◽  
Milk Casein

Abstract The classic method for determination of milk casein is based on precipitation of casein at pH 4.6. Precipitated milk casein is removed by filtration and the nitrogen content of either the precipitate (direct casein method) or filtrate (noncasein nitrogen; NCN) is determined by Kjeldahl analysis. For the indirect casein method, milk total nitrogen (TN; Method 991.20) is also determined and casein is calculated as TN minus NCN. Ten laboratories tested 9 pairs of blind duplicate raw milk materials with a casein range of 2.42- 3.05℅ by both the direct and indirect casein methods. Statistical performance expressed in protein equivalents (nitrogen ⨯ 6.38) with invalid and outlier data removed was as follows: NCN method (wt%), mean = 0.762, sr = 0.010, SR = 0.016, repeatability relative standard deviation (RSDr) = 1.287℅, reproducibility relative standard deviation (RSDR) = 2.146%; indirect casein method (wt℅), mean = 2.585, repeatability = 0.015, reproducibility = 0.022, RSDr = 0.560℅, RSDR = 0.841; direct casein method (wt℅), mean = 2.575, sr = 0.015, sR = 0.025, RSDr = 0.597℅, RSDR = 0.988℅. Method performance was acceptable and comparable to similar Kjeldahl methods for determining nitrogen content of milk (Methods 991.20, 991.21,991.22, 991.23). The direct casein, indirect casein, and noncasein nitrogen methods have been adopted by AOAC INTERNATIONAL.

scholarly journals Composition of Milk and Electrophoretic Analysis of Milk Casein in Herbivorous Voles (Microtus montebelli)

1990 ◽  
Vol 39 (2) ◽  
pp. 281-284 ◽  
Author(s):  
Moriyuki SUGAWARA ◽  
Takayuki NAKAMURA ◽  
Tomoko OHIZUMI ◽  
Yoshio OKI
Keyword(s):  
Electrophoretic Analysis ◽  
Milk Casein

scholarly journals Removing Iron and Organic Substances from Water over the Course of Its Treatment with the Application of Average and Highly Alkaline Polyaluminium Chlorides

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1367
Author(s):  
Izabela Krupińska
Keyword(s):  
Water Treatment ◽  
Human Consumption ◽  
Iron Ions ◽  
Organic Substances ◽  
Iron Compounds ◽  
Polyaluminum Chloride ◽  
Coagulation Process ◽  
Lack Of Information ◽  
Organic Complexes ◽  
Polyaluminium Chloride

In topic-related literature pertaining to the treatment of water, there is a lack of information on the influence of iron ions in highly basic polyaluminum chlorides on the efficiency of purifying water with increased contents of organic substance. The aim of this work was to determine the changes in the content of organic substances as well as iron compounds in water intended for human consumption following unit treatment processes with particular attention paid to the coagulation process. As coagulants, polyaluminium chloride PAXXL10 with an alkalinity of 70%, as well as polyaluminium chloride PAXXL1911 with an alkalinity of 85% the composition of which also contained iron, were tested. The analysis of the obtained results showed that iron compounds and organic substances were removed to the greatest extent by the coagulation process, which also had a significant influence on the final efficiency of water treatment. The effectiveness of water treatment was determined by the type of tested polyaluminum chloride, which influenced the formation of iron-organic complexes. The reason behind the formation of colored iron-organic complexes during coagulation using PAXXL1911 coagulant was the high pH (approx. 8), at which the functional groups of organic substances, due to their dissociation, are more reactive in relation to iron, and possibly the fact of introducing additional iron ions along with the coagulant.

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