MFC is a bio-electrochemical system driving an electric current by using high-energy bacteria and oxidants. This research aimed to investigate the effect of electrolyte and buffer on electrical production using Pseudomonas sp. In Molasses substrate. The method in this research was the double compartment that consist of anode and cathode chambers. Both were related by salt bridge. This study showed that the addition of a combination of KMnO4 electrolyte solution with sodium phosphate buffer solution obtained a maximum potential difference of 0.67 V. The result also revealed that the combination of KMnO4 electrolyte solution with Potassium Phosphate Buffer solution produced a 1.44 mA maximum current with power density of 660.82 mW/m2.
Oil palm empty bunches is lignocellulose that can be processed into liquid smoke with the content of acid compounds and phenol compounds that function as a natural preservative. The purpose of this study to find out the characteristics of liquid smoke, see the effect of encapsulan on the liquid smoke encapsulation process, and see the antifungal activity of A. flavus and A. niger. The method used is pyrolysis process at a temperature of 400 oC to produce liquid smoke and encapsulation process by using variation of coating material using spray dryer with micro sized result. The result showed that the liquid smoke characteristics can be seen from its chemical content that is the dominant phenol compound and has the highest phenol content among the parts found in oil palm that is 68,15%. Based on analysis it can be seen that the best encapsulation process is by the addition of chitosan on maltodextrin with water content 5.78%, phenol content of 43.03 ppm and has a high rate of encapsulation efficiency of 45.87%. The liquid smoke microcapsules could inhibit the growth of fungi with the highest value of liquid smoke concentration, that is 3% with inhibitory value of 8.30 mm.
A characterization of the sarcoplasmic protein in the meat had been investigated. The method that was utilized in this study was SDS-PAGE (sodium dodecyl sulfate-polyacrylamide gel electrophoresis) which played a role in analyzing the molecular weight of the meat protein. The characterization of the molecular weight depended on the concentration of acrylamide gel that has been used. The result reported that using of 10% acrylamide gel showed difference of the molecular weight characterization from the sarcoplasmic protein. The difference of protein in the meat is on sarcoplasmic proteins. Protein with molecular weights of 50.8 kDa was not found in pork. Therefore, this molecular weight of the protein can potentially serve as a key for differentiating pork and other meats.
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