The significant rise in the number of micro-breweries in North America has increased the need for efficient on-site industrial wastewater facilities. Brewery wastewater is considered to be a high strength food industry wastewater with high variability in terms of both organic and hydraulic loading. Small breweries require cost-effective, reliable, and simple to operate treatment technologies to properly manage their brewery wastewaters. Moving bed biofilm reactor (MBBR) technology has shown promise at the lab-scale and full-scale with respect to brewery effluent treatment. MBBR systems have the capability for short hydraulic retention times (HRT), high organic loading rates, as well as increased treatment capacity and stability due to biofilm retention, all within a compact reactor size when compared to other aerobic and attached growth treatment options. Two MBBR systems utilizing two different carrier types (Kaldnes K5 and Kontakt), and a suspended growth (SG) control reactor, were used in this study to investigate the impacts of surface area loading rate (SALR) and HRT on attached growth (AG) and SG kinetics and carrier type for brewery wastewater at 2000 mg-sCOD/L. An increase in SALR from 10-55 g-sCOD/m2/d while at an HRT of 12 hr resulted in no significant impact in total volumetric removal rates between the MBBR systems and the SG control reactor; however, MLSS concentrations were lower for the MBBR systems at SALRs below 55 g-sCOD/m2/d, which indicated AG contribution. Over 92% soluble chemical oxygen demand (sCOD) removal was achieved at each SALR in each of the three reactors. These results indicated that the reactors were substrate limited and SG controlled. Due to the SG dependency, the difference between the two types of carriers was indeterminate. A decrease in HRT from 12-3 hr while maintaining an SALR of 40 g-sCOD/m2/d resulted in a shift from SG to AG dependency in the MBBR systems. The total volumetric removal rates for the MBBR systems were significantly higher at HRTs of 3 and 4 hr as compared to the SG control reactor. The AG volumetric removal rates from both MBBR systems were highest at an HRT of 3 and 4 hr. At an HRT of 12 hr all three reactors maintained over 92% sCOD removal; however, at an HRT of 4 hr the SG control reactor dropped to 88% and at 3 hr to 61%, whereas the MBBR systems maintained 95% removal at an HRT of 4 hr and only decreased to 73% at 3 hr. These results indicated that the MBBR systems were more effective at lower HRT than the SG control reactor, with no significant difference observed between the two carrier types tested. Biofilm morphology and viability from each of the two carriers utilized in the study of moving bed biofilm reactor (MBBR) treatment of brewery wastewater were investigated using stereoscopy and confocal laser scanning microscopy (CLSM) in combination with live/dead cell staining. Both carriers demonstrated thicker and more viable biofilms at high SALR and denser and less viable biofilms at low SALR. At lower HRT, the carriers reacted differently resulting in thicker, but less dense biofilms on the Kontakt carriers and thinner, but more dense biofilms on the K5 carriers. However, no trend in cell viability was observed with change in HRT. Although the systems were suspended growth (SG) dominated, based on the MBBR kinetics and carrier biofilm morphology and cell viability, either carrier would be a viable choice for an MBBR treating brewery wastewater at HRTs between 4 to 12 hr and SALRs between 10-55 g-sCOD/m2/d.

No description available.

No description available.

No description available.

No description available.

The mannoprotein of Saccharomyces cerevisiae, baker's yeast, is an emulsifying agent which could be used in foods and cosmetics. This glycoprotein emulsifier can be extracted simply with very good yield by autoclaving yeast cells in neutral buffer. The spent yeast from the beer and wine industries is a suitable raw material for its production. Protein detected by binding of Coomassie blue dye was essential for emulsifying activity. Components of the heat extracted material with greatest emulsifying activity included a high molecular weight fraction ($>$200 kDa) which provided viscous and durable emulsions, and a low molecular weight fraction ($<$14 kDA) which was very surface active and readily generated nonviscous emulsions. Mannoprotein and the small molecule surfactants lecithin and cetyltrimethylammonium bromide interacted synergistically to increase emulsifying activity at a weight ratio of 100:1 mannoprotein to surfactant. A correction was made to the formula for the Emulsifying Activity Index (Pearce, K. N. and J. E. Kinsella. 1978. J. Agric. Food Chem. 26:716-723), a measure commonly used for comparing protein emulsifiers.

M.Sc. (Chemistry) / Please refer to full text to view abstract

Multi-brew is a beer brewing facility consisting of multiple parts. The major focus will be a micro brewery, alternatively defined as a small craft brewery that seeks unique quality in beer. The brewery will be such that several brewers will be able to use the facilities with multiple production lines. The beer produced at the brewery will not be of any one or pre-decided type and will encourage the freedom of creativity of all the brewers. They will be able to hire one of several production lines and be supplied with the communal facilities to brew their beer. The brewery will further include research and marketing facilities for the users. In addition, in an attempt to expand the facilities nationally, there will be a brewing school at which students can learn the art and science of brewing beer. The school will consist of classrooms and research facilities similar to those of the actual brewery. It will also have facilities to educate the public in a diverse spectrum of beer and beer brewing. A restaurant and brew pub will be included. These will sell the beer produced in the brewery and also in the school. A large variety of beers will be sold. The types will differ depending on the specific times of unique production. The restaurant will open towards a shared public space with a covered activity platform used predominantly as a market. The brewery will form part of a public green strip that runs around the edge of the Pretoria Central Business District (CBD). The brewery investigates the possibility of a light industry in an urban context. It is aimed at informing the public about how it functions and its operational processes through its architecture. Problems such as visual comfort and public acceptance arising from this type of controversial integration must be addressed. The architecture applied to this new industry should be in character with its surrounding urban fabric. This integration also offers the opportunity for public education through architectural language. The operations of an industry can be demonstrated to the public by architecture that physically separates functions while retaining visual connections. The task of integrating the visual connections with those functions required in an urban environment will be explored and appropriately applied. / Dissertation (MArch(Prof))--University of Pretoria, 2008. / Architecture / unrestricted

This thesis is an examination of the significance of time and temporal phenomena in the conception and construction of the built environment. It began as a question regarding the aging and life-span of contemporary buildings, in contrast with those that have at present survived long enough to earn designation as 'historic' buildings. The term'temporal phenomena' is defined here as sensory experiences which make the passage of time accessible and meaningful to those interacting with the built environment. Le Corbusier wrote that an original intent of painting was to record, to create permanent evidence of events and things that passed away with time and were forgotten, or couldn't be seen later. He suggests that the camera is a much better tool for this, and so painting has lost part of its purpose. Buildings and cities have always had the effect of retaining memory and creating cultural meanings. Cultural reliance on continuous improvements in environmental and building technologies have obviated the building's ancient place as a datum through which human beings understand the passage of time. And perhaps it is the loss of that sacred duty that leads to short-lived, disposable buildings, and the proliferation of placeless-ness in contemporary environments. A design for a brewery on the banks of the Potomac River in Alexandria, Virginia became the vehicle to explore strategies for making time meaningful and present through the physical reality of the building, the brewing process, and the interrelated lives of the brewer and the city. / Master of Architecture

No description available.