Inorganic and organic sulphur compounds such as hydrogen sulphide (H2S) and thiols (RSH) are unwanted components in sour gas streams (e.g. biogas and refinery gases) because of their toxicity, corrosivity and bad smell. Biological treatment processes are often used to remove H2S at small and medium scales (<50 tons per day of H2S). Preliminarily research by our group focused on achieving maximum sulphur production from biological H2S oxidation in the presence of methanethiol. In this paper the underlying principles have been further studied by assessing the effect of methanethiol on the biological conversion of H2S under a wide range of redox conditions covering not only sulphur but also sulphate-producing conditions. Furthermore, our experiments were performed in an integrated system consisting of a gas absorber and a bioreactor in order to assess the effect of methanethiol on the overall gas treatment efficiency. This study shows that methanethiol inhibits the biological oxidation of H2S to sulphate by way of direct suppression of the cytochrome c oxidase activity in biomass, whereas the oxidation of H2S to sulphur was hardly affected. We estimated the kinetic parameters of biological H2S oxidation that can be used to develop a mathematical model to quantitatively describe the biodesulphurization process. Finally, it was found that methanethiol acts as a competitive inhibitor; therefore, its negative effect can be minimized by increasing the enzyme (biomass) concentration and the substrate (sulphide) concentration, which in practice means operating the biodesulphurization systems under low redox conditions.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1080/09593330.2015.1128001 | DOI Listing |
Molecules
January 2025
Research and Innovation Centre, Fondazione Edmund Mach, 38098 San Michele all'Adige, TN, Italy.
This study explores the impact of geographical origin, harvest time, and cooking on the volatile organic compound (VOC) profiles of wild and reared seabream from the Adriatic and Tyrrhenian Seas. A Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) allowed for VOC profiling with high sensitivity and high throughput. A total of 227 mass peaks were identified.
View Article and Find Full Text PDFFood Chem
January 2025
Departamento de Horticultura, Facultad de Ciencias Agrarias, Universidad de Talca, 2 Norte 685, Talca, Chile.
Hydrogen sulfide (HS), methanethiol (MeSH) and ethanethiol (EtSH) are volatile sulfur compounds (VSCs) produced during winemaking and are associated with negative 'reductive' aromas in wine. Anecdotal evidence suggests that oenological tannins may be used to remediate the 'reductive' character of wines, yet little scientific evidence or explanation supporting this observation has been published. In this study, it was found that the addition of oenological tannins significantly decreased HS, MeSH, and EtSH in model wine by up to 92 %, 90 % and 86 %, respectively, after two weeks of storage.
View Article and Find Full Text PDFJ Hazard Mater
December 2024
Faculty of Environmental Science and Engineering, Kunming University of Science and Technology, Kunming 650050, PR China; Faculty of Chemical Engineering, Kunming University of Science and Technology, Kunming 650500, PR China; Key Laboratory of Yunnan Province for Synthesizing Sulfur-containing Fine Chemicals, The Innovation Team for Volatile Organic Compounds Pollutants Control and Resource Utilization of Yunnan Province, The Higher Educational Key Laboratory for Odorous Volatile Organic Compounds Pollutants Control of Yunnan Province, Kunming 650500, PR China. Electronic address:
The catalytic degradation of malodorous sulfur-containing volatile organic compounds (S-VOCs), especially methanethiol (CHSH), faces an enormous challenge in striking a balance between activity and stability. Herein, we develop the time-tandem and spatial-extended strategy for synthesizing t-MoO/meso-SiO nano-reactor-type catalysts and reveal the migration and transformation behaviors of both carbon and sulfur species at the mesoscopic scale to break the catalytic CHSH activity and stability trade-off. The dynamic evolution of active centers from initial oxygen sites and acid sites to sulfur vacancies in MoS during the reaction process as well as the formation of a new dimethyl disulfide (CHSSCH) reaction pathway are identified as the main reason for the catalysts' superior activity and sulfur resistance.
View Article and Find Full Text PDFFood Chem
March 2025
China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China,. Electronic address:
The aroma changes of stir-fried shredded potatoes (SFSP) were investigated using thermal desorption combined with sensory evaluation and chemometrix analysis. The intensity of the sauce aroma, savory, fatty, and roasty attributes were significantly increased, while the intensity of beany and green attributes were significantly (p < 0.001) inhibited after soy sauce added.
View Article and Find Full Text PDFHeliyon
November 2024
Division of Product Development Technology, Agro-Industry, Chiang Mai University, Chiang Mai, Thailand.
Lingzhi mushroom () is known as a medicinal mushroom that can be utilized in various functional foods available in the market, including powders, dietary supplements, and tea. However, its use is limited due to factors such as bitterness, flavour, and astringency. The objective of this study is to characterize and quantify the sensory profile of Lingzhi mushroom samples (fresh, dried and Lingzhi extracts) using quantitative descriptive analysis and investigate the physicochemical and sensory properties of encapsulated Lingzhi extracts using different ratios of wall material (maltodextrin, gum Arabic and modified starch from rice flour).
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!