The influence of phosphate deficiency on nitrification
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Dietary Nitrate
Dietary Nitrate
Sodium nitrite
White meat
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Dietary Nitrate
White meat
Sodium nitrite
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Autotroph
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Abstract High nitrite is a known operation parameter to inhibit the biological oxidation of nitrite to nitrate. The phenomenon is traditionally expressed using a Monod-type equation with non-competitive inhibition, in which the reaction associated with the biomass growth is reduced when high nitrite is present. On the other hand, very high nitrite is also known to slay nitrifiers. To clarify the difference between the growth inhibition and the poisoning, cell counting for living microorganisms in the nitrite oxidiser-enriched activated sludge was conducted in batch conditions under various nitrite concentrations together with measurements of biomass chemical oxygen demand (COD) concentration and oxygen uptake rate. The experiments demonstrated that these measureable parameters were all decayed when nitrite concentration exceeded 100–500 mgN/L at pH 7.0 in the system, indicating that nitrite poisoning took place. Biomass growth was recognised in lower range of nitrite which was expressed with growth inhibition only. Based on the response, a kinetic model for the biological nitrite oxidation was developed with a modification of IWA ASM1. The model was further utilised to calculate a possibility to wash out nitrite oxidiser in the aeration tank where a part of the return activated sludge was exposed to high nitrite liquor in a side-stream partial nitritation reactor.
Dietary Nitrate
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Dietary Nitrate
Bacterial growth
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Volatilisation
Ammonium nitrate
Nitrogen Cycle
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Bicarbonate
Dietary Nitrate
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Nitrous acid
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ニトロソアミンの食品衛生上の問題に関連して, 各種の原料生肉のNO2-およびNO3-塩類の含有量と, 畜肉加工品製造工程中におけるNO2-およびNO3脚の消長について検討を行った。その結果, 各豚肉試料中のNO2-量は0.07-0.09PPm, NO3-量は約1.60-2.30PPmの範囲であり, いずれも微量で部位間にも大きな差は認められなかった。また, 鶏肉中のNO2- (0.07PPm) およびNO3- (1.92PPm) も豚肉と同様, その含有量はきわめて少なかった。しかし, 凍結ウサギ肉ではNO2- (0.29ppm) が豚肉の約4倍, NO3- (5.54ppm) で約3倍とその含有量は豚肉, 鶏肉に比べてかなり多くなっていた。一方, 塩漬工程中では, 香辛料の添加などにより, NO2-およびNO3-ともにその含有量は増加していた。また, 乾燥, くん煙, スチームクッキングなどの工程中に発色剤無添加製品でも, NO2-およびNO3-の双方が増加することが明らかになり, その含有量はくん煙条件などの違いによりかなり変動していた。次に, ロースハム中のNO2-の分布を調べたところ, 中心部のNO2-濃度は0.28PPmであり, 外部の0.62PPmに比べ, 明らかに低くなっていた。また, ピックル液中のNO2-塩濃度 (0-500ppm) を変えた場合, その添加量が増すにしたがって, ロースハム中のNO2-の残存量も増加していったが, 製品の肉色は, NO2-濃度が50ppm以上のであれば, 良好な色調が得られることが明らかになった。
Dietary Nitrate
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