Thesis (Ph. D.)--University of Missouri--Columbia, 1998. / Typescript. Vita. Includes bibliographical references (leaves: 152-155). Also available on the Internet.

Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Química / Made available in DSpace on 2018-08-16T10:09:19Z (GMT). No. of bitstreams: 1 RodolfoJunior_Antonio_D.pdf: 6966645 bytes, checksum: 4b063523c75c2d8c912fc38efa499563 (MD5) Previous issue date: 2010 / Resumo: Nanocompósitos de poli(cloreto de vinila) (PVC) flexível, com óxidos de cobre (II), molibdênio e zinco, e argila organicamente modificada (O-MMT), foram preparados utilizando-se o processo de pré-esfoliação da argila em uma mistura de plastificantes a quente, seguido da intercalação no estado fundido. Nanocompósitos de microestrutura híbrida intercalada/parcialmente esfoliada foram obtidos em todas as situações avaliadas, o que foi demonstrado diretamente pelos resultados de difratometria de raios X (DRX) e microscopia eletrônica de transmissão (MET), bem como indiretamente pelo incremento significativo do módulo de elasticidade das composições estudadas. A modelagem dos resultados de módulo de elasticidade mostrou que o processo de preparação utilizado permitiu o efetivo desenvolvimento da razão de aspecto da argila, que atingiu valores comparáveis com os obtidos por outros pesquisadores, em diferentes matrizes poliméricas e processos de preparação de seus nanocompósitos. As propriedades de combustão e emissão de fumaça, quando estudadas por calorimetria de cone em fluxo radiante de 50 kW m-2, mostraram que os óxidos metálicos possuem efeito bastante significativo, notadamente naquelas propriedades mais importantes quanto aos requisitos de segurança em situação de incêndio, retardando a liberação de calor e a emissão de fumaça das amostras estudadas, além de reduzir suas quantidades absolutas. A presença da O-MMT afeta somente de maneira discreta estas propriedades, e pouca interação foi observada na utilização conjunta destes dois aditivos. Os resultados fornecem ainda indicativos de que a combinação entre CuO e MoO3 é a que apresenta o melhor balanço de propriedades de combustão, uma vez que reduz o calor liberado e promove a supressão da fumaça de maneira mais eficiente. As formulações contendo ZnO, por conta de seu forte caráter de ácido de Lewis, indicam uma redução menos pronunciada da fumaça emitida durante o processo de combustão, quando em comparação com os óxidos de cobre (II) e molibdênio / Abstract: Poly(vinyl chloride) (PVC), copper (II), molybdenum and zinc oxides, and organically modified montmorillonite nanocomposites were prepared in a melt blending intercalation process. The morphology of the nanocomposites was evaluated using X-ray diffractometry (XRD) and transmission electron microscopy (TEM), and indirectly by the increment of the Young modulus of the formulations studied. The modeling of the Young modulus showed that the process of nanocomposite preparation allowed the increase of the aspect ratio of the clay particles, whose values were comparable to those nanocomposites obtained by other researchers, using different polymeric matrices and methodologies. Combustion and smoke emission properties, when studied using cone calorimetry at a radiant flux of 50 kW m-2, revealed that the metallic oxides have a significant effect on both combustion and smoke suppression properties, mainly those closely linked with safety in fire situations, retarding heat and smoke release, and lowering their absolute values. The presence of O-MMT only affects these properties discretely, and little interaction was observed in the joint use of these additives. Results also provide indications that the combination of the CuO and MoO3 present the best balance of combustion properties, as it reduced the heat released and promoted the suppression of smoke more efficiently. The formulations containing ZnO, because of their strong Lewis acid character, indicated a less pronounced reduction of smoke released during the combustion process, when compared with copper (II) and molybdenum oxides / Doutorado / Ciencia e Tecnologia de Materiais / Doutor em Engenharia Química

Orientador: Maria Aparecida Azevedo Pereira da Silva / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-17T09:28:53Z (GMT). No. of bitstreams: 1 Rocha_IzabelaFurtadodeOliveira_M.pdf: 1193628 bytes, checksum: 20d21ae151dfe0c2c77f75eb515025cd (MD5) Previous issue date: 2010 / Resumo: Substitutos do cloreto de sódio (NaCl) têm sido utilizados como opção terapêutica para a redução do consumo de sódio entre hipertensos. No entanto, substitutos de NaCl, incluindo o KCl, apresentam sabores indesejáveis, como gosto amargo e adstringência. Assim, os principais objetivos desta pesquisa foram: 1) estudar o poder de salga e o perfil sensorial de alguns substitutos de NaCl, 2 ) estudar a capacidade dos aminoácidos Lornitina e L-arginina em reduzir o gosto amargo provocado pelo KCl em formulações de sais hipossódicos e, 3) desenvolver formulações de sais hipossódicos com perfil sensorial e aceitação similar ao cloreto de sódio, por meio da otimização dos seus componentes através de Metodologia e Superfície de Resposta. Inicialmente, utilizando o Método de Estimativa de Magnitude, desenvolveu-se a função de potência do NaCl e KCl em solução aquosa. Em seguida, uma equipe de 12 julgadores treinados gerou o perfil sensorial do: i) NaCl em solução aquosa a 0,14M, ii) KCl preparado em soluções aquosas às concentrações de 0,06M, 0,20M e 0,68M e, iii) lactato de cálcio (CaLact) preparado em soluções aquosas às concentrações de 0,032M, 0,14M e 0,23M. Na seqüência, a equipe sensorial treinada avaliou o impacto dos aminoácidos L-arginina e L-ornitina sobre o perfil sensorial de várias formulações de sais hipossódicos contendo KCl. Esses resultados foram analisados através de Metodologia de Superfície de Resposta, obtendo-se assim modelos preditivos que possibilitaram o desenvolvimento de três formulações de sal hipossódico, contendo diferentes proporções de NaCl, KCl e L-ornitina. Finalmente, a Função de Potência e a aceitação dessas três formulações de sais hipossódicos foram avaliadas utilizando-se equipe treinada e equipe de consumidores (n= 60 indivíduos). Dos sais pesquisados, o KCl foi o melhor substituto para o NaCl. A L-ornitina mostrou-se eficiente na redução do gosto amargo presente em formulações hipossódicas contendo NaCl e KCl. Uma das formulações de sal hipossódico desenvolvida (composta por NaCl, KCl e L-ornitina) apresentou o perfil sensorial estatisticamente similar (p=0,05) ao do NaCl, com exceção do gosto amargo (0,75+0,85) que foi ligeiramente superior ao do NaCl (0,24+0,45). A aceitação de um preparado à base de carne, e salgado com essa formulação não diferiu significativamente (p<0,05) da aceitação do mesmo preparado à base de carne, porém salgado apenas com NaCl. A utilização desse sal hipossódico mostrou-se vantajosa, pois sua ingestão em preparado à base de carne reduz em aproximadamente 57% o teor de sódio ingerido, comparativamente ao caldo temperado apenas com NaCl, à mesma intensidade de gosto salgado. Assim, pode-se concluir que esta formulação apresenta alta viabilidade de comercialização como um importante substituto do NaCl no combate e controle da HAS, em razão do seu alto poder de salga e boa aceitação junto aos consumidores / Abstract: Systemic Hypertension is a major public health problem that can be controlled by decreasing sodium intake, and increasing the intake of potassium. However, NaCl substitutes, including KCl, usually have undesirable flavor notes, such as bitter taste and astringency. Thus, the objectives of this research were: 1) to study the salting potency and sensory profile of some low-sodium salts, 2) to study the efficiency of the amino acids L-ornithine and L-arginine in reducing the bitter taste present in some low- sodium salts, and 3) to develop formulations of low-sodium salts showing sensory profile and acceptability similar to sodium chloride. Initially, using the Magnitude Estimation Method the Power Function of the NaCl and KCl in aqueous solution was determined. Then, 12 trained judges developed the sensory profile of: i)the NaCl prepared in aqueous solution at 0.14M, iii) the KCl prepared in aqueous solution concentrations at 0.06M, 0.20M and 0.68M and, iii) the calcium lactate (CaLact) prepared in aqueous solutions at concentrations of 0.032M, 0.14M and 0.23M. Then, the trained sensory panel evaluated the ability of the amino acids Larginine (0.0086 M and 0.1M) and L-ornithine (0.01 M and 0.1M) to suppress the bitter taste of several low-sodium formulations. These results were evaluated using Surface Response Methodology, obtaining predictive linear models that allowed the development of three formulations of low-sodium salt containing different proportions of NaCl, KCl and L-ornithine. Finally, the Power Function and consumer acceptance of these three formulations of low sodium salts were evaluated using a panel of trained judges and a panel of consumers (n= 60 subjects). From all the salts studied, KCl was the best substitute NaCl. The L-ornithine was effective in reducing the bitter taste present in the lowsodium formulation containing NaCl and KCl. One of the low-sodium formulatins developed (composed of NaCl, KCl and L-ornithine) showed the sensory profile statistically similar (p=0.05) to that of NaCl, with the exception of its bitter taste (0.75+0.85), which was slightly higher than that of NaCl (0.24+0.45). Acceptance of a meat broth prepared with this low-sodium salt formulation did not differ significantly (p<0.05) from the acceptance of meat broth prepared with NaCl. The use of this formulation of low-sodium salt showed to be advantageous because it represented a reduction of approximately 57% of the sodium present in the meat broth prepared with NaCl, at the same salty intensity. Thus, this formulation of low-sodium salt has a high marketing viability to combat and control systemic hypertension, due to its high salting potency and good acceptance among consumers / Mestrado / Consumo e Qualidade de Alimentos / Mestre em Alimentos e Nutrição

O presente trabalho avalia o método de extração eletroquímica de íons cloreto na reabilitação de estruturas de concreto com problemas de corrosão de armaduras. Essa metodologia pode ser utilizada para evitar as desvantagens da recuperação tradicional do reparo localizado. No procedimento experimental foram realizados ensaios de laboratório em corpos-de-prova de forma prismática com dimensões reduzidas, moldados com diferentes relações água/cimento. A penetração de cloretos nos corpos-de-prova foi realizada de maneiras distintas: câmara de névoa salina e semiciclos de secagem e imersão parcial. Entre outros aspectos, foi avaliada a influência da espessura de cobrimento e da relação água/cimento na resposta do método através da determinação do teor inicial e final dos íons cloreto.Nas conclusões observa-se que a eficiência desse método foi até superior à encontrada em outros trabalhos da literatura. Nas séries cuja penetração de cloretos se deu através da câmara de névoa salina em média foram removidos 78% dos íons cloreto inicialmente presentes no concreto, nas séries onde a penetração de cloretos foi por semiciclos de secagem e imersão parcial obteve-se 91% de eficiência de remoção. / This present project evaluates the method of electrochemical extraction of chloride ions for the rehabilitation of concrete structures with reinforcement corrosion problems. This methodology can be used to prevent the disadvantages of traditional repair strategies in the patch repair. In the experimental procedure, tests performed in laboratory with specimens of prismatic form with reduced dimensions had been carried through, molded with different water/cement ratio. The chloride penetration in the specimens was carried through in distinct ways: salt spray chamber and semi cycles of drying and partial immersion. Among others aspects, the influence of the concrete cover and the water/cement ratio has been evaluated in the efficiency of method by determining the initial and the final chloride content. In the conclusions it is noticed that not only the test results did verify that this method successfully extracted chloride ions but it was much more efficient than previously reported in the literature. In the series where chloride penetration comes through the salt spray chamber, on average, this method removed 78% of the content of initial chloride ions in the concrete, in the series where the chloride penetration was done by semi cycles of drying and partial immersion, 91% of removal efficiency was obtained.

M.Sc. / Carbon nanotubes (CNTs) have been of utmost scientific interest since their discovery in 1991 by a Japanese physicist - Sumio Iijima. This is due to their extraordinary properties which make them one of the most promising options for the design of novel ultrahigh strength polymer nanocomposites. It is believed that the high aspect ratio, mechanical strength, and high electrical and thermal conductivity of these CNTs will enhance the performance of many polymer / CNT nanocomposites and open up new applications. However, poor dispersibility and lack of interfacial adhesion of the CNTs in the polymer matrix have remained a challenge towards fabrication of these nanocomposites. This has been due to the atomically smooth surface of the nanotubes and their intrinsic van der Waals forces which make them chemically inert. This study was aimed at exploring this concept by using novel phosphorylated multiwalled carbon nanotubes (p-MWCNTs) and polyvinyl chloride (PVC) polymer. Phosphorylation of MWCNTs has been successfully achieved in our laboratories, with the p-MWCNTs showing improvement in thermal stability. PVC on the other hand, is the world’s second largest thermoplastic material and has physical properties that are key technical advantages for its use in various and diverse fields such as building and construction, electronics, food packaging and in medical applications. A novel solvent-free method was used to synthesize p-MWCNTs / PVC nanocomposites. MWCNTs were synthesized by nebulized spray pyrolysis, a modification of catalytic vapour deposition and purified by soxhlet extraction using toluene. This method proved to be convenient and economical, producing a high yield of carbon nanotubes. The MWCNTs were phosphorylated with alkylazido phosphonate compounds through a 1,3-dipolar cycloaddition reaction between the phosphonate azides and the C=C bonds of the MWCNTs, with nitrogen loss occurring upon thermolysis. These p-MWCNTs were then melt compounded with PVC to form the p-MWCNTs / PVC nanocomposites. vii The phosphorylation of the MWCNTs and their dispersion in the PVC matrix were characterized by FTIR, SEM, TEM and Raman spectroscopy. Thermal analysis of the nanocomposites by TGA and DSC showed an enhanced thermal stability when comparing the nanocomposites with neat PVC. The modulus of the MWCNTs / PVC nanocomposites increased whilst there was a reduction in their tensile strength, indicating a decrease in polymer toughness.

A harsh, cold, and icy environment is of no surprise to the conditions of a winter climate, where the wide use of de-icing salts on roads and highways allows for the initiation of chloride-induced corrosion of the reinforcement of concrete structures; a reduced service life, loss of structural integrity, visible damages, and ultimately structural failure are among the many unwanted effects of rebar corrosion. Chloride ingress into concrete has been extensively studied for the last four decades; however, most of the relevant research to date does not take into account the effects of sustained loading on chloride transport properties. Therefore, the objectives of this study were to investigate the influence of sustained compressive and tensile stresses on chloride ingress into concrete, and ultimately to understand what the effect of sustained stress is on chloride penetration depth, on chloride concentration by % weight of concrete, and on apparent diffusion coefficients by comparing results to those of unloaded control specimens. To achieve these objectives, six post-tensioned and four non-reinforced control concrete beams were constructed with different water-to-cement (w/c) ratios and completely submerged in a 4-5% de-icing salt (NaCl) solution for 12 weeks, allowing chloride transfer to be completely governed by continuous diffusion. The effects of supplementary cementing material on chloride ingress are also studied. Concrete beams were post-tensioned to induce variable sustained compressive and tensile stresses along the beam. After 12 weeks of exposure, beams were fractured at specific locations and sprayed with a 0.1N silver nitrate (AgNO3) solution to determine average penetration depths; chloride concentration profiles were obtained from potentiometric titration of grinded powder samples. Apparent chloride diffusion coefficients were then obtained from the results of spraying AgNO3 and titration, the latter by non-linear regression curve-fitting to Fick’s second law of diffusion. A good agreement between results from both methods reveals that the use of AgNO3 in field is acceptable in predicting the rate of chloride ingress in concrete sustaining stress. The chloride diffusivity for each profile, relative to that of the unstressed section, was related to the compressive and tensile stresses in the concrete section. The experimental results indicate the dependence of chloride ingress and concentration on the type and level of sustained stress. An analysis of the results to study the effects of the w/c ratio using colourimetric (silver nitrate spray) and potentiometric titration methods was also completed.

Orientador: Marise Aparecida Rodrigues Pollonio / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-27T16:10:14Z (GMT). No. of bitstreams: 1 Vidal_VitorAndreSilva_M.pdf: 1623174 bytes, checksum: fd05ba4c61253e55cc357bf9bd34bf91 (MD5) Previous issue date: 2015 / Resumo: Com o aumento das informações científicas sobre a relação entre a quantidade e composição de alimentos consumidos na dieta e a saúde, a busca por alimentos mais saudáveis tornou-se relevante nas escolhas dos consumidores. A carne e os produtos cárneos são excelente fonte de oligoelementos, proteínas de alto valor biológico, minerais, vitaminas do grupo B e outros compostos bioativos. Porém, os elevados níveis de ácidos graxos saturados, colesterol, gordura, aditivos e, especialmente sódio tem imposto limites ao seu consumo. Neste contexto, o objetivo deste trabalho foi avaliar a redução do teor de cloreto de sódio (NaCl), principal fonte de sódio e tripolifosfato de sódio (TPFS) em emulsões cárneas de baixo custo (alto teor de carne de frango mecanicamente separada) e em formulações nobres (alto teor de matéria-prima cárnea). O estudo foi dividido em duas etapas. Na primeira, foram elaboradas emulsões cárneas populares (60% de carne de frango mecanicamente separada) contendo sais substitutos (NaCl, KCl e CaCl2) combinados ou isolados com base na força iônica correspondente a 2,5% de NaCl, e formulações com apenas redução de 50% destes sais e TPFS com objetivo de avaliar o efeito sobre as propriedades físico-químicas. Na segunda etapa, foram elaborados 5 tratamentos que apresentaram melhor desempenho na primeira etapa, contendo formulações com blend de sais (NaCl, KCl e CaCl2), e redução de 50% de NaCl e TPFS em emulsões cárneas com alto teor de matéria-prima cárnea. O objetivo da segunda etapa foi igualmente utilizar blends de sais como estratégia para reduzir parcialmente o teor de NaCl e TPFS em emulsões cárneas elaboradas com alto teor de matéria-prima cárnea e verificar o efeito destes nas características físico-químicas a fim de que as matrizes cárneas pudessem ser comparadas. Na primeira e segunda etapa foram determinados: teores de Na, K e Ca, estabilidade de emulsão, pH, avaliação da cor instrumental, Aw, microestrutura e perfil de textura. O KCl foi reportado como o melhor sal substituto ao NaCl, não tendo diferença ou resultando somente em pequenas diferenças em relação aos tratamentos contendo apenas NaCl. O sal substituto CaCl2 causou efeito negativo nas características da matriz cárnea, principalmente na porcentagem de extração das proteínas miofibrilares, ainda que com a mesma força iônica que NaCl. O uso de blend de sais (50% NaCl, 25% KCl e 25% CaCl2) mostrou-se ser uma boa alternativa para redução de sódio. Desta forma, a combinação de sais substitutos (50% NaCl, 25% KCl e 25% CaCl2) e utilização do KCl como sal substituto ao NaCl apresentou-se como uma alternativa para redução de sódio tanto em emulsões cárneas com alto teor de matéria-prima cárnea quanto em emulsão cárnea com alto teor de CMS. No entanto, a redução de fosfato em formulações populares com redução de sódio e adicionada de sais substitutos deve ser melhor investigada para ser implementada / Abstract: The scientific and technological development on food composition and its relationship with food intake and health has led consumer to make healthier food choices. Meat and meat products are excellent source of trace elements, protein with high biological value, minerals, B vitamins and other bioactive compounds. However, their high levels of saturated fatty acids, cholesterol, fat, additives and especially sodium have imposed limits on consumption. In this context, the aim of this study was to evaluate the reduction of sodium chloride (NaCl), the main source of sodium, and sodium tripolyphosphate (STPP) in low-cost meat emulsions (high content of mechanically separated poultry meat) and noble formulations (high content of meat raw material). The study was divided into two stages. First, popular meat emulsions were prepared (60% of mechanically deboned poultry meat) containing salts substitutes (NaCl, KCl and CaCl2) alone or in combination, corresponding to ionic strength of 2.5% NaCl. Then, formulations containing 50% of these salts and STPP were also prepared to evaluate the effect of salt reduction on the physicochemical properties of the processed products. In the second stage, the five treatments with the best performance were prepared, containing blend of salts (NaCl, KCl and CaCl2), and 50% reduction of NaCl and STPP in meat emulsions with high content of meat raw material. The second stage aimed to utilize blends of salts as a strategy to partially reduce NaCl and STPP in meat emulsions containing high content of meat raw material, and to verify its effect on the physicochemical characteristics and compare the meat matrices. In both stages, Na, K and Ca, emulsion stability, pH, instrumental color, aw, microstructure and texture profile were determined. The KCl was reported as the best substitute to NaCl, once little differences were observed in the treatments containing only NaCl. The salt substitute CaCl2 caused a negative effect on the characteristics of the meat matrix especially in the percentage of myofibrillar proteins extracted, despite the similar NaCl ionic strength of all formulations. The use of salt blend (50% NaCl, 25% KCl, and CaCl2 25%) proved to be a good alternative to sodium reduction. Thus, the combination of salt substitutes (50% NaCl, 25% KCl, and 25% CaCl2) and the use of KCl as NaCl substitute may be an alternative to sodium reduction in both emulsions with a high content of meat raw material as with high content of mechanically deboned poultry meat. However, further studies are required on the phosphate reduction in the popular formulations containing low sodium and salt substitutes / Mestrado / Tecnologia de Alimentos / Mestre em Tecnologia de Alimentos

The rate and extent of syneresis (whey expulsion) strongly affects cheese composition and quality. During salting, curd syneresis is influenced by the combined effect of both osmotic pressure and protein hydration. Our objective is to examine how cheese composition and whey expulsion are influenced by dry salting curd at various intervals, levels, applications, and potassium chloride (KCl) substitution, or change in calcium or sodium level in test solution (i.e., whey-brine). Four sets of unsalted fresh Cheddar curds were salted with different methods, with at least 3 replicates of each set on separate days. Set A was salted with 30 g/kg NaCl over 3 applications, either 5 or 10 min apart. Set B was salted with 30, 25, and 20 g/kg NaCl over 3 applications 5 min apart. Set C was salted with 20 g/kg NaCl using 1, 2, or 3 applications. Set D received salt consisting of a 2:1 molar ratio of NaCl and KCl over 3 applications 5 min apart. Whey was collected every 5 or 10 min until 30 or 40 min after the start of salting and subsequently pressed for 3 h. Using 10-min intervals delayed whey syneresis but after pressing there was no significant influence on final cheese composition. Decreasing salt levels significantly reduced the amount of whey expelled prior to pressing and resulted in cheeses with higher moisture and slightly lower pH. Adding salt over different applications did not significantly affect cheese composition. Partial substitution with KCl did not affect the amount of whey expelled or cheese moisture composition. Salted milled Cheddar cheese curd was immersed at 22°C for 6 or 18 h in test solution, with the addition of 1, 5, 10, or 20 g/L calcium, and 15 g/L salt. After immersion, curd weight change, moisture, pH, sodium, serum calcium and total calcium levels were measured. When calcium levels in solution increased, curd moisture, pH, and weight gain decreased while serum and total calcium levels increased significantly. Similarly, unsalted milled Cheddar cheese curds were immersed at 22°C for 6 h in test solution with 30, 60, 90, or 120 g/L salt in addition to 6 g/L calcium. The salt level in solution was inversely proportional with weight change, moisture, and salt level of curd.

Organic methods development has long dictated the molecular scaffolds available to the pharmaceutical and fine chemical synthesis industries. Photoredox catalysis has emerged as a powerful platform to enable novel reactivity with visible light irradiation through triplet sensitization and single-electron transfer. New methods involving radical intermediates are now readily accessible from countless starting materials through the application of these catalysts. Much of my work has utilized established photoredox platforms to enable both nickel catalyzed remote cross-coupling of primary amines via 1,5 hydrogen-atom transfer (HAT) and formal [3+2] synthesis of γ-lactams through triplet sensitization. My further work focuses on the application of ligand-to-metal charge transfer catalysis with cupric chloride and ferric chloride salts towards the alkylation of alkanes through the catalytic generation of chlorine radical to enable HAT. These studies expand photoredox catalysis to inner sphere mechanisms with abundant base-metal salts to enable redox chemistry at reduced electrochemical potentials.

The report formulates the experiments conducted to remove phosphorus from the return sludge wastewater subjected to side-stream hydrolysis. The experiments are conducted using the wastewater from the outlet of side-stream hydrolysis and is tested in a laboratory at the Duvbackens wastewater treatment plant in Gävle. Chemical precipitation is used in the experiments and displays remarkable results using magnesium chloride and calcium chloride as the precipitants. A successful removal rate of 79-99% is achieved through this method. The phosphate phosphorus content is chosen to be the criterion for estimating the phosphorus removal rate. Possible parametric variations are also reviewed in the report. The decline in ammonium nitrogen is also studied alongside. Struvite and calcium phosphate are the possible precipitates and are recovered with the prospect of recycling. Both the precipitates are known as slow fertilizers and are used in the agricultural industry. If recovered by proper means, these precipitates can reduce the pressure on phosphate industry and on naturally occurring phosphate rocks. Calcium phosphate is selected among the precipitation methods for its rapid reaction and its minimum response to parametric variations. It also expresses a faster settling property with a clear solution after precipitation. The removal and recovery of phosphorus from the side-stream hydrolysis is evaluated with a notion to operate in a pilot scale.