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G. Gaikwad Bhaskar ¹, R. Dwivedy Kritika ²

Affiliations
1 C.E. Division, National Chemical Laboratory, Pune-411008, IN
2 Y.M. College, Bharati Vidyapeeth Deemed University, Kothrud, IN

Abstract

Glycogen synthesis was studied using yeast. Yeast was grown at 30°C. 4% Yeast cells and 0.1% glucose were used for glycogen synthesis. Different additives were attempted for enhancing glycogen synthesis. Some plant extracts, ayurvedic preparation and allopathic medicines were used as additives. Amla, jamun seed powder, karela, okra, neem, garlic, onion, ginger, coriander, cinnamon, jeera, insulin, ibuprofen, crocin and action 500 were used for enhancing glycogen synthesis. Insulin, neem extract and karela (bitter guard) have shown better glycogen synthesis. We have got 8.65, 17.05 and 7.94% glycogen synthesis respectively. Neem has shown maximum 17.05% synthesis. There is little increase in glycogen synthesis by cinnamon, jeera, crocin, action-500 and coriander. Amino peptidase was extracted from various plant sources. Onion (red), onion (white), soya bean, potato, etc. were used for extraction of amino peptidase. Hydrolysis of aspartame (ASTM) was carried out. Onion (red) has shown 5.94% hydrolysis when 0.0084% ASTM and enzyme from 0.8g source were used. Soya bean, potato and white onion (0.0084% ASTM and enzyme correspond to 0.4g source) have shown 17.08, 17.52 and 19.6% hydrolysis respectively. Potato and white onion have shown 26.36 and 31.63% hydrolysis respectively when 0.0084% ASTM and enzyme from 0.8g source were used. Maximum 31.63% hydrolysis is observed for white onion.

Keywords

Yeast, Insulin, Glycogen Synthesis, Amino Peptidase, Aspartame, Neem etc.

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G. Gaikwad Bhaskar ¹, G. Magdum Anagha ²

Affiliations
1 C.E. Division, National Chemical Laboratory, Pune-411008, IN
2 Y.M.College, Bharati Vidyapeeth Deemed University, Kothrud, IN

Abstract

Effluent from pulp and paper industry called as black liquor (BL). Black liquor contains salts and organic material. It is dark coloured and hazardous in nature. Precipitation of black liquor (BL) was studied. Different concentrations of hydrochloric acid attempted. 0.73, 1.46, 1.82, 2.19, 2.55, 2.92 % HCl was used. Precipitation observed. pH, residue amount and decolorization were studied. 2.55, 2.92% HCl were able to precipitate the black liquor (BL) to a maximum level. pH of the supernatant was 6.0 and 5.0 respectively. We have studied biodegradation of this undiluted black liquor at different pH 5 and 6. Different bacterial and yeast cultures were used for screening. 18 cultures used for biodegradation of black liquor at pH 6.0. Cell concentration was 2.5% (wet weight basis). 80% black liquor used. Biodegradation was carried out at 280C for 24h under shaking condition. Candida utilis NCIM 3055 has shown 9.81% decolorization. We have used pH 5.0 for screening at 280C for 24h under shaking condition. 21 cultures were used for screening. Among the 21 cultures, Pseudomonas putida NCIM 2205, Pseudomonas testosteronii NCIM 5099 and Saccharomyces carlsbergensis NCIM 3455 have shown 27.74, 37.74 and 24.57% decolorization. Pseudomonas testosteronii NCIM 5099 has shown maximum decolorization. It has produced clear liquid after treatment.

Keywords

Pollution, Black Liquor, Growth, Decolorization, Yeast, Bacteria Etc.

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