Spent coffee grounds (SCG) represent solid waste generated in millions of tonnes by coffee-processing industries. Their disposal represents a serious environmental problem; however, SCG could be valorized within a biorefinery concept yielding various valuable products. Herein, we suggest that SCG can be used as a complex carbon source for the lactic acid production.
Finding of optimal hydrolysis conditions is important for increasing the yield of saccharides. The higher yield of saccharides is usable for increase of the following fermentation effectivity. In this study optimal conditions (pH and temperature) for amylolytic enzymes were searched. As raw material was used waste bread. Two analytical methods for analysis were used. Efficiency and process of hydrolysis was analysed spectrophotometrically by Somogyi-Nelson method. Final yields of glucose were analysed by HPLC. As raw material was used waste bread from local cafe. Waste bread was pretreated by grinding into small particles. Hydrolysis was performed in 100 mL of 15 % (w/v) waste bread particles in the form of water suspension. Waste bread was hydrolysed by two commercial enzymes. For the liquefaction was used α-amylase (BAN 240 L). The saccharification was performed by glucoamylase (AMG 300 L). Optimal conditions for α-amylase (pH 6; 80 °C) were found. The yield of total sugars was 67.08 g•L -1 (calculated to maltose). As optimal conditions for glucoamylase (pH 4.2; 60 °C) were found. Amount of glucose was 70.28 g•L 1 . The time of waste bread liquefaction was 180 minutes. The time of saccharification was 90 minutes. The results were presented at the conference CECE Junior 2014.
A b s t r a c tThe authors studied a group of healthy men of an average age 24.4±2.1 yrs (x ± SEM) before the oral intake of ethanol and 1 and 2 hours after its ingestion. The volunteers, n= 10, of an average weight 79.1 kg ± 2.7 kg (± SEM) consumed within one minute 0.42 g ethanol/kg of individual body weight diluted in water (ratio 1:3). Concentrations of alcohol in venous blood were determined using Widmark method. One hour after the peroral intake the ethanol concentration reached 0.39±0.02 g/kg, 2 hours after peroral intake it was 0.33±0.03 g/kg.Parameters of acid-base balance (ABB) from venous blood samples were monitored in probands. Compared with baseline values, the pH of blood did not change significantly. The values of pCO 2 in blood were significantly decreased, even the values of actual HCO 3 -and standard HCO 3 -. The decrease of base excess continued 2 hours after intake of ethanol. There were significant variations in ABB (paired t -test), however in tolerable range. The values of glycaemia, AST, ALT, GGT, and AMS before ethanol intake and 1 and 2 hours after intake of ethanol were in the reference range and they did not change significantly.The authors find important to document even "small" intake of alcohol which may be the cause of ABB shift to a pathological range. The doctors should always keep this in mind when doing the diagnostic statement. The changes of ABB due to alcohol consumption must be expected, especially if they are associated with other pathological conditions affecting the ABB.
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