Tatlısu Mikroalgi ile Ekmek Mayası Atıksuyunun Arıtılması ve Yeşil Kimya Değerlendirmesi

Ekmek mayası prosesi çok yüksek kalitede ve miktarda su kullanımına gereksinim duyar. Bunun sonucunda dirençli KOİ (Kimyasal Oksijen İhtiyacı) gibi farklı organik kirleticileri içeren yüksek oranda kirlenmiş atık sular ortaya çıkar. Bu çalışmada Chlorella variabilis mikroalgi uygulandı ve sonuçları değerlendirildi. Deneyin amacı melastan kaynaklı besinlerle mikroalgi büyütmektir. Bunun sonucunda mikroalg büyürken atık su da temizlenecektir. Atık su numunesi 1- askıda katı madde giderimi için santrifüjlendi, 2- farklı oranlarda seyreltildi, 3- mikroalg büyümesi için inkübe edildi ve 4- büyüyen mikroalgi ayırmak için santrifüjlendi. Sonuç analizlerinde KOİ gideriminde en yüksek %93,33 oranında verim elde edildi. Bu yöntemin yeşil metot olduğu yeşil kimya prensiplerine göre yapılan değerlendirmeyle incelendi. Değerlendirme sonucunda önerilen biyoteknolojik prosesin yeşil kimyanın 8 prensibini karşıladığı görüldü.

Treatment of Baker’s Yeast Wastewater with Freshwater Microalga and Its Green Chemistry Evaluation

Baker’s yeast production processes require great amounts of high quality water, where it yields in formation of molasses wastewater and resistant COD (Chemical Oxygen Demand). The Chlorella variabilis microalgae application is studied and evaluated in this paper. The aim was to feed microalgae with the nutrients sustained by molasses; therefore, it was expected an observable growth of them and cleaning of the wastewater. Sample wastewater was 1- centrifuged to remove suspended solids, 2- diluted to various ratios, 3- incubated to grow microalgae, and 4- centrifuged to remove grown microalgae. Final analysis showed the efficiency of COD removal had been maximum 93.33%. The greenness of the method was evaluated by examining the process with respect to principles of green chemistry. It is concluded that the proposed biotechnological approach satisfies 8 principles of green chemistry.

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