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Biodegradation of Gallic Acid in Chinese Nutgall Processing Wastewater with a Sequencing Batch Reactor

机译:序批式反应器对中国坚果加工废水中没食子酸的生物降解

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The degradation of gallic acid in the Chinese nutgall processing wastewater was carried out in a sequencing batch reactor (SBR). The biodegradability of gallic acid was monitored, and the effect of initial concentration, temperature, pH, and salinity on the degradation of gallic acid was studied. The result showed that the biodegradability of gallic acid was poor, but enough to meet the requirement of SBR process by further pre-treatment which would improve the biodegradability. A first-order Monod kinetic model was used to describe the degradation process of gallic acid. The removal efficiency decreased with the increase of the initial gallic acid concentration. The raise of temperature and pH were not conducive for the removal of gallic acid. When the salinity was 2 g·L-1 or less, the increase of the salinity content would improve the gallic acid removal efficiency, and the removal efficiency was higher than 75% when the salinity content was less than 10 g·L-1.
机译:五味子加工废水中没食子酸的降解是在顺序分批反应器(SBR)中进行的。监测了没食子酸的生物降解性,研究了初始浓度,温度,pH和盐度对没食子酸降解的影响。结果表明,没食子酸的生物降解性较差,但通过进一步的预处理足以满足SBR工艺的要求,从而提高了生物降解性。一阶Monod动力学模型用于描述没食子酸的降解过程。去除效率随初始没食子酸浓度的增加而降低。温度和pH的升高不利于去除没食子酸。当盐度为2 g·L -1 以下时,盐度含量的增加会提高没食子酸的去除效率,盐度含量小于2%时,去除效率高于75%。 10 g·L -1

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