Effects of five types of nonionic surfactant having a polyoxyethylene glycol (POG) group on enzymatic hydrolysis of used newspaper were studied. The surfactants examined in this work always enhanced the saccharification. The optimum surfactant concentration was 0.05% (wtbubstrate wt) in the case of POG(21) sorbitane oleic ester. Among the surfactants, POG phenyl ether types showed the highest enhancement effect, for example, with two times higher conversion at 80 h than that without surfactant. Using POG nonylphenyl ether series, the effects of surfactant were considered from the point of the HLB (hydrophile-lypophile balance) value. The GFC (gel filtration chromatography) analysis of free enzyme quantity were also done to study the effect of surfactant on enzyme adsorption onto substrate. As the HLB value increased, the free enzyme quantity and the conversion both increased. It appears that surfactants help the enzyme to desorb from the binding site on the substrate surface after the completion of saccharification at that site.

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The mixing performance in a vessel agitated by an impeller that inclined itself, which is considered one of the typical ways to promote mixing performance by the spatial chaotic mixing, has been investigated experimentally and numerically. The mixing time was measured by the decolorization method and it was found that the inclined impeller could reduce mixing time compared to that obtained by the vertically located impeller in laminar flow region. The effect of eccentric position of inclined impeller on mixing time was also studied and a significant reduction of mixing time was observed. To confirm the experimental results, the velocity profiles were calculated numerically and two novel numerical simulation methods were proposed.

PatternIn a helical ribbon agitator, mixing patterns and mixing times for two miscible, highly viscous Newtonian liquids with different viscosities are investigated. From the observed mixing patterns, empirical correlations for mixing time are obtained as functions of the Reynolds number and a dimensionless number defined by the ratio of gravitational to viscous force. The optimumoperational conditions for the mixing process are predicted from these correlations.

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