Binary Isotherm Modeling for Simultaneous Desulfurization and Denitrogenation of Model Fuel by Zinc Loaded Activated Carbon

In the present study, simultaneous removal of the dibenzothiophene (an aromatic refractory sulfur compound) and quinoline (an aromatic refractory nitrogenous compound) from model fuel was performed using the zinc impregnated granular activated carbon (Zn-GAC). Textual properties of the adsorbent were determined by liquid nitrogen adsorption technique. Binary isotherm study revealed that the quinoline adsorption onto Zn-GAC was more favored in comparison to dibenzothiophene. Various multi-component isotherm models were used for representing the isotherm data from binary solution. Modified Redlich-Peterson model best represented the isotherm data.

Non-protein nitrogen compound poisoning in cattle

The study was carried out in Chittagong Veterinary and Animal Sciences University (CVASU), Chittagong to find out the causes of sudden death of cattle in the Military Dairy Farm, Chittagong. To explore the cause of death, clinical history, clinical signs were recorded. Finally, postmortem was done and samples were collected for laboratory diagnosis. The ruminal pH was 9.0 and the clinical history along with signs suggests possible non-protein nitrogenous compound poisoning. The laboratory diagnosis coincides with nitrate poisoning which focuses possible relationship between non-protein nitrogenous compound and nitrate poisoning. The study recommends maintaining proper cautions to use urea in concentrate feed.DOI: http://dx.doi.org/10.3329/ujzru.v31i0.15403Univ. j. zool. Rajshahi Univ. Vol. 31, 2012 pp. 65-68

Proteolysis and consistency changes of Gouda and Eidamský blok cheeses during ripening

Composition and rheological and sensory properties of Gouda cheese with different time of ripening (4 weeks, 4, 10, and 14 months) was evaluated. The level of proteolysis was measured by both the determination of nitrogenous compound fractions and the electrophoretic determination of casein proteolysis products. These properties were compared to those determined in Eidamský blok cheese with ripening time of 4 weeks. According to rheological evaluation, cheese hardness increased with ripening time. Sensory evaluation showed that hardness between fingers and in mouth increased and, on the other hand, the elasticity between fingers and in mouth as well as cohesiveness decreased with ripening time because of proteolysis. Based on the intensity sensory evaluations, the salt taste appears more intensive whereas the sour and bitter tastes were less intensive in Gouda cheese. Gouda cheese was evaluated as more pleasant in all three tastes in the hedonic sensory evaluation. The width and depth of ripening increased quite fast in Gouda cheese up to 10 months of maturation. In a four-week old Eidamský blok cheese the slightly lower values of ripening width and depth were obtained. The electrophoretic evaluation showed that the number of identifiable zones rose with ripening time. The growing content of g1-casein, proteose peptone fraction 5, and g2/g3-caseins, which are the products of b-caseins hydrolysis, can be observed as the increase of their zone intensity.