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RISS 인기검색어
- 검색키워드
- 저자 : Sarat Babu Imandi (검색결과 2 건)
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Sarat Babu Imandi,Ramakrishna Chinthala,Silas Saka,Rama Rao Vechalapu,Kiran Kumar Nalla 한국화학공학회 2013 Korean Journal of Chemical Engineering Vol.30 No.5
A cadmium biosorption process was optimized by varying three independent variables pH (4.5-7.5), initial cadmium ion concentration (10-30 mg L−1), and Yarrowia lipolytica dosage (3-5 g L−1) by using a Doehlert experimental design (DD) involving response surface methodology (RSM). For the maximum biosorption of cadmium ion in an aqueous solution by Y. lipolytica, a total of fifteen experimental runs were set and the experimental data fitted to the empirical second-order polynomial model of a suitable degree. The analysis of variance of the quadratic model demonstrates that the model was highly significant. Three-dimensional plots demonstrate relationships between the cadmium ion uptake with the paired variables (when other variable was kept at its optimal level), describing the behavior of biosorption system in a batch process. The model showed that cadmium uptake in aqueous solution was affected by all the three variables studied. The optimum values of the variables were found to be 6.43, 17.56 mg L−1 and 3.63 g L−1 for pH, initial cadmium ion concentration and biomass dosage, respectively, at a contact time of 40 min. At these optimal conditions, the maximum percentage biosorption of cadmium was predicted to be 48.89. The experimental values were in good agreement with predicted values and the correlation coefficient was found to be 0.9985. It showed that both monolayer adsorption and intra-particle diffusion mechanisms were effective in the cadmium biosorption process. Therefore, it is apparent that the DD involving RSM not only gives valuable information on interactions between the variables but also leads to identification of feasible optimum values of the studied variables.
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Mutagens in commercial food processing and its microbial transformation
Narendra Kishore Merugu,Saikumar Manapuram,Tanushree Chakraborty,Sita Kumari Karanam,Sarat Babu Imandi 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.5
Mutagens are chemical molecules that have the ability to damage DNA. Mutagens can enter into our body upon consumption of improperly cooked or processed food products such as high temperature or prolonged cooking duration. Mutagens are found in the food products can be classified into N-nitroso derivatives, polycyclic aromatic hydrocarbons, and heterocyclic aromatic amines. Food products with high fat and protein content are more prone to mutagenic formation. Microorganisms were found to be a potent weapon in the fight against various mutagens through biotransformation. Therefore, searching for the microorganisms which have the ability to transform mutagens and the development of techniques for the identification as well as detection of mutagens in food products is much needed. In the future, methods for the identification and detection of these mutagens as well as the identification of new and more potent microorganisms which can transform mutagens into non-mutagens are much needed.
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