EXPERIMENT :UTILIZATION OF SOLID WASTE FOR PRODUCTION OF VALUE-ADDED PRODUCTS OBJECTIVES : To apply techniques/ technologies in waste management system for production of value-added products PROCEDURES: Separate the peels of different fruits were separated and oven dried at 50°C, ground and sieved through mesh screen. 50 ml of 10% (w/v) HCl was added to each waste (40 gm) in conical flask respectively. The mixture in water bath was placed at 100° C for one hour. The mixture was cooled down and the mixture was filtered through Whatman filter paper. The filtrate was diluted with sterile distilled water at varying concentration. The fruit hydrolysate was autoclaved at 121°C for 15 minutes. Saccharomyces cerevisiae was maintained on the YDPA at 28 °C. In 250 mL conical flasks, each of 100 mL of various fruit hydrolysate growth media supplemented was added with (NH4)2SO4 (2 gm), KH2PO4 (1gm), MgSO4.7H2O (0.5 gm), NaCl (0.1 gm), CaCl2 (0.1 gm). The initial pH of all the culture media was adjusted using H2SO4 and/or NaOH. Each of the medium (100 ml) was transferred into 250 ml Erlenmeyer flask and autoclaved 121°C for 15 minutes. 1 ml of Saccharomyces cerevisiae suspension was inoculated into each of the medium under sterile condition. The fermentation was carried at 28 °C under static condition for 6 days of incubation. After the 6th day of incubation, fermentation biomass was separated from the culture using vacuum filtration and washed with sterile water. The fermentation biomass was transferred into an aluminium disk and oven dried at 105 °C for one hour followed by cooling process in desiccators. The dry weight was measured and the moisture content of the SCP. Question: From this, what is the statement (in the paragraph) that can you make from this experiment and please explain why 50 ml of 10% (w/v) HCl was added to each waste (40 gm).

Biology: The Unity and Diversity of Life (MindTap Course List)

14th Edition

ISBN:9781305073951

Author:Cecie Starr, Ralph Taggart, Christine Evers, Lisa Starr

Publisher:Cecie Starr, Ralph Taggart, Christine Evers, Lisa Starr

Chapter46: Ecosystems

Section: Chapter Questions

Problem 12SQ

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Question

EXPERIMENT :UTILIZATION OF SOLID WASTE FOR PRODUCTION OF VALUE-ADDED PRODUCTS

OBJECTIVES :

To apply techniques/ technologies in waste management system for production of value-added products

PROCEDURES:

Separate the peels of different fruits were separated and oven dried at 50°C, ground and sieved through mesh screen.
50 ml of 10% (w/v) HCl was added to each waste (40 gm) in conical flask respectively.
The mixture in water bath was placed at 100° C for one hour. The mixture was cooled down and the mixture was filtered through Whatman filter paper. The filtrate was diluted with sterile distilled water at varying concentration. The fruit hydrolysate was autoclaved at 121°C for 15 minutes.
Saccharomyces cerevisiae was maintained on the YDPA at 28 °C.
In 250 mL conical flasks, each of 100 mL of various fruit hydrolysate growth media supplemented was added with (NH4)2SO4 (2 gm), KH2PO4 (1gm), MgSO4.7H2O (0.5 gm), NaCl (0.1 gm), CaCl2 (0.1 gm). The initial pH of all the culture media was adjusted using H2SO4 and/or NaOH.
Each of the medium (100 ml) was transferred into 250 ml Erlenmeyer flask and autoclaved 121°C for 15 minutes.
1 ml of Saccharomyces cerevisiae suspension was inoculated into each of the medium under sterile condition. The fermentation was carried at 28 °C under static condition for 6 days of incubation.
After the 6th day of incubation, fermentation biomass was separated from the culture using vacuum filtration and washed with sterile water. The fermentation biomass was transferred into an aluminium disk and oven dried at 105 °C for one hour followed by cooling process in desiccators.
The dry weight was measured and the moisture content of the SCP.

Question: From this, what is the statement (in the paragraph) that can you make from this experiment and please explain why 50 ml of 10% (w/v) HCl was added to each waste (40 gm).

The production of single-cell protein
produced by various type of fruit waste
70
60
50
40
30
1 Biomass produced
20
Moisture content
10
Apple
Banana Pineapple
рel
peel
Orange
peel
peel
Percentage (% w/w)

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