Calcium Lactate Solution Research Articles

Impact of Calcium Lactate Pretreatment on Enamel Fluoride Uptake: A Comparative In Vitro Study of Different Fluoride Types and Concentrations.

(1) Background: This study aimed to establish the effect of calcium lactate enamel pretreatment related to different fluoride types and concentrations on the enamel uptake of alkali-soluble fluorides. (2) Materials: In a blind and randomized in vitro study, a total of 60 teeth are used. The first 30 teeth were cut and randomly allocated into one of the following treatments: (A) calcium lactate pretreatment followed by three different fluoride solutions; (B) the "Fluoride only" group, with slabs treated with three different fluoride solutions; (C) the "Calcium only" group, with slabs treated with calcium lactate solution; (D) slabs treated with deionized water (negative control group). The next 30 teeth underwent all the above described group procedures but were treated with lower fluoride concentrations. Fluoride was extracted from enamel using 1 M KOH solution and analyzed using a fluoride ion-specific electrode. (3) Results: The findings revealed that slabs treated with NaF following calcium lactate pretreatment exhibited significantly greater enamel uptake of alkali-soluble fluoride compared to other substrates. This significant effect was not observed at lower fluoride concentrations. (4) Conclusion: The study demonstrates that pretreatment with calcium lactate followed by treatment with NaF at 226 ppm F significantly enhances the uptake of alkali-soluble fluoride in enamel compared to other fluoride types.

Estimation of durability properties of self-healing concrete influenced by different bacillus species

The study was carried out with the influence of four Bacillus species, namely Bacillus subtilis (BS), Bacillus licheniformis (BL), Bacillus halodurans (BH), and Bacillus cereus (BC), in order to improve the impermeable nature of concrete. The selected bacterial agents were cultured according to the nutrient broth medium method and prepared with two variable cell concentrations of 108 and 109. In this study, bacteria were used in two different modes, i.e., as an additive to the concrete and as a curing agent. However, all the concrete specimens were cracked with a 65% stress level concentration and then cured in calcium lactate (only for bacteria-induced concrete specimens) and bacterial solution (only for normal concrete specimens) for crack healing. The durability behavior of these concrete specimens was monitored before crack, after crack, and after healing. In this regard, the following durability tests were performed: Rapid Chloride Permeability Test (RCPT), Water absorption test, Open porosity test, and Acid attack test. From the experimental observations, a decline in the passage of coulombs by 1352 C, water absorption by 3.47%, open porosity by 4.61%, and increased resistance against acid attack was found in normal concrete specimens cured under bacterial solution (especially in Bacillus halodurans with cell concentrations of 109) compared to other ones. Based on the analysis of the results, bacterial cultures have enriched the durability of the concrete by filling the voids and cracks with calcite crystals. However, Bacillus halodurans has shown better durability performance in both types of concrete, i.e., bacterial concrete cured in calcium lactate and normal concrete cured in bacterial solutions.

Influence of calcium lactate and sodium fluoride solution mouthwashes on enamel microhardness and dentin permeability during in-office bleaching

Objective: This study evaluated the influence of calcium lactate and sodium fluoride mouthwashes on enamelmicrohardness and dentin permeability during in-office bleaching. Material and Methods: For the microhardnessevaluation, enamel blocks were randomly submitted to different treatments associated with in-office bleachingagent using 40% hydrogen peroxide (Opalescence Boost PF 40%/ Ultradent; 3 sessions x 40-minute each)(n = 10): 1) Control: application of bleaching agent; 2) Calcium lactate: 1-minute immersion before bleachingtreatment; 3) Sodium fluoride: immersion for 1 minute before bleaching treatment; 4) Calcium lactate +sodium fluoride: 1 minute immersion in calcium lactate solution, followed by 1 minute immersion in sodiumfluoride before bleaching treatment. Dentin discs received the same treatment protocols (n = 10) to evaluatepermeability. Knoop microhardness and dentin permeability assessments were performed twice (at baseline and48 hours after the end of bleaching treatment). Results: The generalized linear model considering the design ofrepeated measures over time showed that there was no significant difference between treatments (p = 0.9577)and between assessments (p = 0.3267) regarding Knoop microhardness. Kruskal Wallis and Dunn tests showedthat calcium lactate immersion before bleaching treatment provided higher dentin permeability than othergroups (p = 0.0009). Conclusion: The use of sodium fluoride solution and calcium lactate in association within-office bleaching treatment did not influence the microhardness of tooth enamel, although calcium lactatemay increase dentin permeability.KEYWORDSTooth bleaching; Dentin; Sodium fluoride; Calcium lactate; Hardness tests.

Thermal stability of a functional probiotic food ingredient based on encapsulated microorganisms Lactobacillus plantarum SP-A3

Recently, there has been increased interest in the production of functional probiotic food products such as cheese, yogurt and ice cream, as well as beverages and products based on meat, fruit, chocolate, etc. However, the range of such products is extremely limited, partly due to the difficulty of maintaining the viability of probiotic microorganisms. The thermal stability of the encapsulated L. plantarum SP-A3 culture was evaluated under conditions simulating the heat treatment of fortified food products. The object of the study is nearly pure culture of L. plantarum SP-A3 from the probiotic drug Lactobacterin (Mitrogen NPO). We used deep culture method on a dense nutrient medium – MRS agar at 37°C. The test culture was encapsulated in a 2 % alginate gel by B-390 apparatus (Buchi) using a 2 % calcium lactate solution as a fixative. Two types of microcapsules were obtained and studied: 200-300 µm and 400-600 µm in size. The capsules had a rounded regular shape, matte white, uniform color and were elastic. The efficiency of encapsulation with the proposed parameters was about 89%. We studied the possibility of using a model system simulating cooling of a food product after heat treatment. Both objects pass the most critical temperature ranges from 70 to 60 °C in a similar way, the use of a model system to study the survival of microorganisms when cooling a real food product after heat treatment is adequate. The study did not identify statistically significant differences between the capsule size (200-300 µm and 400-600 µm) and the survival after heat treatment (74,7±0,7% and 68,8±1,2%, respectively). Compared to unencapsulated cells (0% in three independent experiments), microencapsulated probiotics showed higher survival rates of up to 75,4%. Thus, with the use of microencapsulated probiotics, the range of probiotic foods can be expanded.

Calcium pretreatment enhances fluoride reactivity with enamel and dentine

ObjectiveHigh fluoride concentration treatments are known to react with enamel and dentine forming calcium fluoride (CaF2)-like deposits, but strategies to improve this reactivity beyond increasing fluoride concentration/reducing pH in fluoride treatments have not been explored. Here we investigated the ability of a calcium pre-treatment to improve fluoride reactivity. DesignIn a blind and randomized in vitro study, sound and carious enamel and dentine slabs (n = 11/group) were randomly allocated into one of the following treatments: Deionized water (negative control); 0.05% sodium fluoride (F, positive control); 150 mM calcium lactate solution followed by 0.05% sodium fluoride solution (Ca→F); 150 mM calcium lactate solution premixed with 0.05% sodium fluoride solution (CaF2, active control). Alkali-soluble fluoride (representing CaF2-like deposits formed on the substrates) was extracted from the slabs using 1 M KOH for 24 h and measured by an ion-specific electrode. Carious slabs were further observed under scanning electron microscopy (SEM). Data were analyzed by two-way ANOVA followed by Tukey test. ResultsThe Ca→F treatment enhanced fluoride reactivity with all tested substrates when compared with F alone. Carious substrates had a greater reactivity with F and Ca→F than their respective sound substrates, confirming that increased porosity enhances the reactivity with fluoride. Alkali-soluble fluoride concentration after the CaF2 treatment did not differ among the different substrates, suggesting this treatment causes only contamination with preformed CaF2, which was noted under SEM. ConclusionA calcium pretreatment enhances the reactivity of fluoride with enamel and dentine.

Study of renal function indices to determine hypoxic hypoxia resistance in divers

Aim: using oral stress kidney tests to reveal changes in renal function and water-electrolyte metabolism in divers with different initial resistance to hypoxic hypoxia.Materials and methods. 44 men were studied. All subjects were evaluated for their initial resistance to hypoxic hypoxia. Oral renal stress tests were performed to determine the status of kidney function.Results and their discussion. For the selection of divers, it is necessary to carry out oral stress tests with water, 10% potassium chloride solution and 7.5% calcium lactate solution. In divers with low and medium resistance to hypoxic hypoxia, there is a deterioration in the calcium and potassium uretic function of the kidneys after oral stress renal tests. The method for determining the resistance of divers to hypoxic hypoxia should be supplemented by the regularity developed by us.

Effects of calcium lactate on postharvest quality of bitter gourd fruit during cold storage.

This study was aimed to assess the effects of calcium lactate (CL) on quality, shelf-life and storage physiology of bitter gourd. Fruits were dipped in the aqueous solution of CL (50, 75, and 100mM) and stored at 10°C and 85-95% relative humidity (RH). The changes in physical, biochemical and enzymological parameters were recorded at five days interval. The results showed that in CL@100mM treated fruit, physiological loss in weight (PLW) and decay incidence were minimized. Conversely, their firmness, total phenolics, antioxidants and total chlorophyll retained at higher side. TheCL @ 75mM was able to retain higher ascorbic acid up to 20days while CL@100mM was effective in controlling pectin methylesterase (PME) activity and increasing the inhibitory activity of α-amylase and α-glucosidase. Therefore, our observations suggested that by applying CL@100mM, 5days extra (20days) shelf-life of bitter gourd fruit can be achieved with notable retention of biochemical compounds over untreated fruit (15days with poor retention of important nutrients).

Effect of the high-pressure assisted-infusion processing on nutritional and antioxidant properties of mango cubes

The aim of this work was to evaluate the effect of the high-pressure assisted-infusion processing on the nutritional and functional properties of mango cubes immersed in a solution of sorbitol and calcium lactate. Three factors were studied: sorbitol concentration (20°Brix-40°Brix-60°Brix), calcium lactate concentration (0% w/w − 1% w/w − 2% w/w) and the pressure level (0.1 MPa–300 MPa-600 MPa). Sugar (sorbitol, glucose and sucrose), calcium and total phenols content and antioxidant capacity were determined. Results showed that the increase of sorbitol concentration from 20°Brix to 40°Brix caused higher sorbitol uptake and lixiviation of the natural compo in mango cubes. However, the increase of sorbitol concentration from 40°Brix to 60°Brix, had no significant effect on the diffusion of solutes. The high-pressure processing (HPP) favored the diffusion of solutes from solution to fruit, while the addition of the calcium counteracted this effect in most cases. Based on these results, the combined effect of 300 MPa and 60°Brix-2% calcium lactate was the most effective at preserving natural compounds of mango and conferred distinctive properties giving an added value to the final product due to its important nutritional implications. Therefore, high-pressure assisted-infusion processing could be considered as an effective method to preserve mango cubes with an acceptable nutritional value. Industrial relevanceThe present work showed that high-pressure assisted-infusion processing could be considered an alternative to develop mango-based products. Results showed that this process would allow preserving most of the natural compounds of the mango pieces, in addition to achieving distinctive characteristics, as a source of calcium. Therefore, the application of high-pressure assisted-infusion processing could open new opportunities for food industries to develop fresh and value-added products with characteristics similar to fresh fruit.

Evaluating durability parameters of concrete containing limestone powder and slag under bacterial remediation

Microbiological methods, in which bacteria serve as catalysts and contribute to urea hydrolysis by producing the urease enzyme, can be used to enhance concrete durability and repair the entrained pores and micro-cracks. The hydrolysis of urea in a calcium-rich environment leads to the formation of solid calcium carbonate that fills concrete pores and cracks. At least 7% of the total carbon dioxide available on a global scale originates from cement production. This has encouraged efforts to decrease cement consumption in concrete structures and to replace it with such cement-like materials as fly ash, blast furnace slag, micro silica, or limestone powder. Slag and fine limestone have nowadays gained wide applications as cement replacements for their technical, economic, and environmental advantages. The present study was designed and implemented to investigate concrete durability, water absorption, carbonation depth, and water penetration depth in specimens containing slag and fine limestone powder in their concrete mixes, where exposed to the bacterial treatment. For this study, 78 concrete cubes of 100 mm in size, 78 cubes of 70 mm, and 78 prisms of 120 × 200 × 200 mm3 were made using six concrete mix designs containing two limestone powder ratios of 0 and 15% and three slag ratios of 0, 20, and 40% as replacements for cement. The specimens were subsequently treated for 28 days in one of the curing media of tap water, seawater, and a solution of calcium lactate and urea. Finally, the surfaces of the specimens were treated for two weeks in one of the above media. Results showed improved durability in both concrete specimens with bacteria in their mix designs and those subjected to surface treatment with bacteria. Moreover, all the specimens with bacteria recorded lower values of water absorption, carbonation, and water penetration depths than those lacking bacteria. As regards the cement replacement materials, it was found that limestone powder served as a source of calcium for bacteria and that slag enhanced the compressive strength of concrete and reduced its permeability. Finally, the solution of calcium lactate and urea from among the curing media investigated was found to have better effects on the specimens either containing bacteria in their mix designs or subjected to surface remediation with bacteria.

Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese.

The effect of different governing liquids on qualitative parameters of lacto-fermented mozzarella cheeses were studied. 0.6% calcium lactate solution maintained the quality of mozzarella cheese for microbial, color and textural properties and prolonged its shelf life up to 18days, also improving its antioxidant activity by Trolox equivalent antioxidant capacity and Oxygen radical absorbance capacity assays.

The texture and preference of “mentsuyu (Japanese noodle soup base) caviar” prepared from sodium alginate and calcium lactate

Molecular cooking involves preparing cuisines in a home and/or restaurant kitchen. Spherification is one of the processes of molecular cooking in which sodium alginate and calcium salts are used to produce spherical gels called molecular caviars. In the present study, we used a liquid and seasoned Japanese noodle soup base (mentsuyu) and applied spherification to create mentsuyu caviar (MC). Therefore, the effects of different time course after preparation, gelation times, salt concentrations, and on rupture force and sensory scores in MC were studied. Mentsuyu containing 1% (w/w) sodium alginate was added to 5% (w/w) calcium lactate solution in a drop-by-drop manner using a plastic syringe; the solution immediately gelled to form MC. Rupture forces of MCs exhibited a time-dependent increase after preparation. MCs rupture force after 2.5 min of exposure to calcium lactate was higher than that after 1.5 min of exposure. Moreover, rupture force was higher for MCs made with low-salt (NaCl) mentsuyu than those made with normal salt mentsuyu. In sensory evaluation, MC after 30 min of preparation was stronger than that immediately after preparation. Overall, MC harden over the time after preparation, or with long exposure to calcium lactate, or with low NaCl concentration in foods. The scores for visual appearance and the impact of visual appearance on preference resulting from a combination of MC and Japanese thin wheat noodles (somen) were higher than scores for these properties when combining liquid mentsuyu and somen. Thus, the visual appearance of MC was novel and high-impact compared with liquid mentsuyu. These results suggest that MC is useful for developing novel and high-impact Japanese cuisine (Washoku).

Design and testing of microbubble-based MRI contrast agents for gastric pressure measurement.

PurposeThis work demonstrates specifically tailored microbubble‐based preparations and their suitability as MRI contrast agents for ingestion and measuring temporal and spatial pressure variation in the human stomach.MethodsEnhanced alginate spheres were prepared by incorporating gas‐filled microbubbles into sodium alginate solution followed by the polymerization of the mixture in an aqueous calcium lactate solution. The microbubbles were prepared with a phospholipid shell and perfluorocarbon gas filling, using a mechanical cavitational agitation regime. The NMR signal changes to externally applied pressure and coming from the enhanced alginate spheres were acquired and compared with that of alginate spheres without microbubbles. In vivo investigations were also carried out on healthy volunteers to measure the pressure variation in the stomach.ResultsThe MR signal changes in the contrast agent exhibits a linear sensitivity of approximately 40% per bar, as opposed to no measurable signal change seen in the control gas‐free spheres. This novel contrast agent also demonstrates an excellent stability in simulated gastric conditions, including at body temperature. In vivo studies showed that the signal change exhibited in the meal within the antrum region is between 5% and 10%, but appears to come from both pressure changes and partial volume artifacts.ConclusionThis study demonstrates that alginate spheres with microbubbles can be used as an MRI contrast agent to measure pressure changes. The peristaltic movement within the stomach is seen to substantially alter the overall signal intensity of the contrast agent meal. Future work must focus on improving the contrast agent's sensitivity to pressure changes.

Incorporation of Ca ions into anodic oxide coatings on the Ti-13Nb-13Zr alloy by plasma electrolytic oxidation

The present work concerns the surface modification of The Ti-13Nb-13Zr alloy by electropolishing and plasma electrolytic oxidation (PEO) process in Ca-containing electrolytes: calcium formate and calcium lactate solutions (0.1-1.0 mol dm-3) under voltages of 200 and 400 V. As a result of the PEO process, a porous oxide layer containing incorporated calcium compounds was formed on the Ti-13Nb-13Zr alloy surface. The morphology and chemical composition of the modified Ti-13Nb-13Zr alloy were investigated using scanning electron microscopy (SEM + EDS), X-ray diffraction (XRD) and X-ray photoelectron spectroscopy (XPS). An increase in the applied voltage caused an increase in the number of pores and an increase in the amount of calcium incorporated in the oxide layer. Analysis showed that all samples were covered by titanium oxide, which was present in the form of anatase and/or rutile. In course of the experiments, it was showed that the proposed procedure has a positive effect on the overall bioactivity of the Ti-13Nb-13Zr alloy. Bioactivity investigations using simulated body fluid (SBF) confirmed the formation of apatite on the anodized surfaces. The cell adhesion results obtained by the use of human bone marrow mesenchymal stem cells (hBMSC) demonstrated that the PEO coatings on the Ti-13Nb-13Zr alloy remarkably enhanced the cytocompatibility of the substrate, indicating a potential application in orthopedic surgeries. The incorporation of Ca into the oxide layer proceeded to a higher extent when the PEO treatment was performed in the calcium lactate bath. The oxide layers formed in the calcium lactate solution exhibited also superior biological behavior towards hBMSC. This can be ascribed to the presence of carboxylic groups onto coatings' surface (as identified by XPS), which facilitated the anchoring of cells and tissues.

Calcium absorption in asparagus during thermal processing: Different forms of calcium ion and cell integrity in relation to texture

This study aims at investigating different forms of calcium ion absorption in asparagus during thermal processing, and its correlation with the texture and tissue microstructure. Calcium ion (bound and free) absorption in asparagus and texture changes were evaluated by immersion in 1 g/100 g calcium lactate solution (with or without 0.4 g/100 g pectin methylesterase) under temperatures ranging from 50 to 90 °C. Results showed the infused calcium in the tissue existed mainly in the form of free calcium at the tested temperatures. PME addition could fasten the formation of bound calcium in asparagus tissue at the tested temperatures, but has little influence on free calcium absorption. Significantly positive correlation was only observed between the texture and bound calcium in asparagus when its cell integrity maintained (50–80 °C). The results of this study allow for a better appreciation of the role of different forms of calcium ion and tissue microstructure in improving asparagus texture.

Effects of Solution pH and Ions on Suicidal Germination ofBacillus subtilisSpores Induced by Medium High Temperature-Medium High Hydrostatic Pressure Treatment.

Spores of Bacillus subtilis suspended in water or aqueous solution of NaCl, CaCl2, sodium lactate, or calcium lactate at pH 4 - 7 was subjected to spore inactivation by simultaneous combination of medium high hydrostatic pressure (MHHP; 100 MPa) treatment for germination and medium high temperature (MHT; 65℃) treatment for pasteurization of germinated vegetative cells. The spores at pH 4 in NaCl solution and those at pH 5 and 6 in Na lactate solutions were less killed than in water by MHHP+MHT treatment. Spore inactivation was promoted by calcium ion in NaCl solution at pH 4 and in Na lactate solutions at pH 5 and pH 6, while it was more suppressed at pH 5 and pH 6 in Na lactate solutions than at pH 4 in NaCl solution. The spores treated by MHHP+MHT in NaCl or Na lactate solution at pH 4 were further killed by subsequent MHT treatment.

Effect of vacuum impregnation on quality of fresh and electron-beam irradiated highbush blueberries (Vaccinium corymbosumL.) under refrigerated storage

Highbush blueberries (Vaccinium corymbosum L.) are “super fruits” because they are a good source of antioxidants. However, they have a short shelf-life. Therefore, methods to mitigate quality degradation of blueberries throughout storage must be assessed. This study evaluated the synergistic effect of two non-thermal technologies on the quality of highbush blueberries: vacuum impregnation (VI) and electron beam irradiation. A VI process was optimized using three calcium lactate solutions (4, 5, and 6 g/mL) under different vacuum pressure/time combinations. The impregnated and untreated berries were irradiated up to 2.0 kGy using a 1.35 MeV electron-beam accelerator at room temperature and immediately stored at for 14 days. Quality measurements of moisture content, texture, color, total soluble solids, pH, total titratable acidity, and total phenols were done on Day 0, 7, and 14 of storage. The VI pre-treatment helped maintain the firmness and other quality attributes of irradiated blueberries. Practical applications Results from this study show the potential use of pre-treatments to maintain the quality of “soft” fruits such as blueberries throughout refrigerated storage. These fruits marketability is highly correlated with their textural quality (firmness) in addition to their antioxidant properties. Electron-beam irradiation treatment of fresh fruits and vegetables for shelf-life extension causes detrimental changes in their physico-chemical and sensory quality attributes. Pretreatment of blueberries with VI is suitable to maintain the quality of refrigerated highbush blueberries up to 14 days.

Bio-cementation through controlled dissolution and recrystallization of calcium carbonate

We present an approach to bio-cementation of sand where the calcium source is prepared by dissolving powdered limestone (chalk) in lactic acid. Cementation is achieved through enzyme induced carbonate precipitation (EICP) with Jack Bean urease. The real-time nucleation and growth of crystals, crystal morphology and mechanical strength of consolidated samples was studied for dissolved chalk solution as well as calcium chloride (CaCl2) and calcium lactate solutions. Solutions containing lactate were found to yield spherical calcite crystals. The compressive strengths of consolidated samples ranged from 0.06 to 2.8 MPa, increasing with the amount of precipitated CaCO3.

Effect of calcium gluconate, calcium lactate, and urea on the kinetics of self-healing in mortars

Bacteria-based healing of cracks remaining in self-healed concrete is under development to improve durability by allowing the healing of large cracks. The objective of this research was to assess the effect of several chemical compounds (called precursors) in particular calcium gluconate, calcium lactate and urea, that could first, enhance the intensity of self-healing and second, serve as nutrients at later ages for either autogenous bacteria or bacteria subsequently added by spraying the concrete surface with a bacterial suspension. Selected solutions containing precursors were used to saturate single cracks of known geometry in mortar specimens. Airflow measurements were used to monitor the healing process and to compare the kinetics of the self-healing between precursor-saturated cracks and non-precursor-saturated cracks. The 24h immersion of fresh cracks in mortars in calcium lactate or calcium gluconate solutions increased the self-healing kinetics for large cracks. This could increase the availability of calcium ions and carbonate ions, which are the main reagents for the formation of healing products. The higher initial availability of these reagents is confirmed by the rapid decrease of the apparent opening during the first month. The internal crack surfaces were covered with a thick, compact layer of healing products, mainly composed of calcite and ettringite.

Synthesis of calcium phosphate powder from calcium lactate and ammonium hydrogen phosphate for the fabrication of bioceramics

A calcium phosphate powder has been synthesized from aqueous 0.25, 0.5, and 1.0 M calcium lactate and ammonium hydrogen phosphate solutions atat a Ca/P = 1, without pH adjusting. According to X-ray diffraction data, the as-synthesized powder consisted of brushite (CaHPO4 · 2H2O) and octacalcium phosphate (Ca8(HPO4)2(PO4)4 · 5H2O). After heat treatment in the range 500–700°C, the powders were gray in color because of the destruction of the reaction by-product. The powders heat-treated in the range 500–700°C consisted largely of γ-Ca2P2O7. The ceramics prepared from the synthesized powders by firing at 1100°C consisted of β-Ca2P2O7 and β-Ca3(PO4)2.

Estimation of Melanoidin concentration in palm oil mill effluent ponding system and its treatment using Calcium Lactate

Colour removal from wastewater is among the major challenge in water and wastewater treatment. Among others, melanoidin could be the source of colour in wastewater. In this study, the estimation of melanoidin concentration in conventional palm oil mill effluent (POME) ponding system was investigated. Melanoidin was analyzed by detecting its absorption using double beam UV-Vis spectrophotometer. For melanoidin, the maximum absorption is 330nm. From the analysis, the melanoidin concentration decrease from anaerobic pond 1 to anaerobic pond 3 and slightly increase in anaerobic pond 4 and aerobic pond 1. After that, the melanoidin concentration decreased from aerobic pond 1 to final discharge. It is estimated that the anaerobic pond 1 had the highest melanoidin concentration which was 87.3 mg/L. Finally, the effectiveness of melanoidin removal using a coagulation/flocculation process was also studied. Calcium lactate was used as a coagulant and low molecular weight anionic polyacrylamide was used as a coagulant aid. The jar test experiment was carried out by using 0.3g/L calcium lactate solution and dosage of anionic polyacrylamide was altered in order to find out the best melanoidin removal. Experiments carried out by using sedimentation time of 20 minutes showed that the highest percentage removal of melanoidin was 80.93% at the dosage of 0.3g/L of calcium lactate without any anionic polyacrylamide being added. This result concluded that the addition of anionic polyacrylamide as coagulant aids is not significant when compared to the use of calcium lactate only.