Elimination Of Odors Research Articles

腐敗した海産物の不快臭の除去

腐敗した海産物の不快臭の除去

Sequential Anaerobic and Aerobic Treatment of Kraft Pulping Wastes

A study of sequential anaerobic and aerobic treatment was conducted with combinations of kraft evaporator condensate (KEC) and caustic extraction (CE) stage bleaching effluent. In addition to conventional measures of treatment efficiency, the transformations and removal of sulfur compounds from the KEC and changes in molecular size fraction of organic carbon and organic chlorine were measured. A large fraction of the BOD in the combined waste could be removed in the anaerobic stage at loadings of up to at least 15 kg COD/m3-d. The overall process produced an effluent with <30 mg/l BOD and SS and with varying amounts of COD, depending on the CE fraction being treated. Fractional removals of organic carbon and COD were approximately equal and were significantly greater than that of organic chlorine. Removal efficiencies were higher for the low molecular weight fraction. One third of the influent sulfur was removed as H2S gas in the anaerobic stage. The remaining sulfur was largely oxidized to sulfate in the aerobic stage, with nearly complete elimination of odors.

A Product Report: Osto-Zyme as an Odor Eliminator

A product, Osto-Zyme, was clinically tested at our Institute for the elimination of odor. Thirteen clients were chosen by enterostomal therapists to be tested. The product was sprayed directly into pouch, peristomal skin, and into night drainage units. This product proved very effective in the elimination of odor. The manufacturer of Osto-Zyme is the Richard C. Shelton Co., Wright Brothers Branch, Dayton, Ohio.

A product report: Osto-Zyme as an odor eliminator.

A product, Osto-Zyme, was clinically tested at our Institute for the elimination of odor. Thirteen clients were chosen by enterostomal therapists to be tested. The product was sprayed directly into pouch, peristomal skin, and into night drainage units. This product proved very effective in the elimination of odor. The manufacturer of Osto-Zyme is the Richard C. Shelton Co., Wright Brothers Branch, Dayton, Ohio.

Cyclodextrins in Food, Cosmetics and Toiletries

AbstractStabilization of food flavours and fragrances seems to be the biggest market for cyclodextrins in the 80′‐es. Possible or already realized applications of CDs are reported in:– Stabilization of flavours for food products,– Elimination of undesirable tastes and odours,– Preparation of antifungal complexes for foods and toiletries,– Stabilization of fragrances, dyes and reduction of foaming in foods, cosmetics and toiletries,– Improvement of quality, stability and storability of foods,etc.

CHLORINATION OF ODORANTS FROM ALGAL BLOOMS

Chlorination can be used to depress odors in lake and reservoir waters. In some cases, as with odors generated by Peridinium blooms, the odor elimination is complete; in other cases odor can only be reduced to some asymptotic level, regardless of chlorine concentration.

The Effect of Estrogen in the Elimination of Sexual Odor And on Growth and Carcass Characteristics in Boars

An experiment to determine the feasibility of using DES or ECP for the elimination of sexual odor and flavor in pork from boars was conducted at Lajas Agricultural Experiment Substation. Implantation of 96 mg. of DES, or injection of an equivalent dosage of ECP eliminates sexual odor and flavor from boars, enabling the hog farmer to slaughter treated boars without previous castration at weaning time. Analyses of variance of the loin-eye area, depth of backfat, rate of gain and feed efficiency showed no significant differences when compared to pork from castrated animals. Results also demonstrated no significant differences in the organoleptic tests. The amount of residual estrogen per gram of treated pork determined by this experiment does not represent a public health hazard; it would be necessary to consume over 275 pounds of treated pork to ingest the therapeutic dose of 1 mg. of DES per day.

Mice reared with rats: elimination of odors, vision, and audition as significant stimulus sources.

AbstractPrior research has found that mice reared and nursed by a lactating rat mother, or reared in the presence of a nonlactating adult female rat, give a significantly smaller adrenocortical response to a novel stimulus than do control mice. The purpose of this paper was to determine whether this phenomenon could be mediated through stimuli that do not require physical contact between the adult rat and the young mouse. Experimental mice were born and reared in a cage that separated them from an adult nonlactating female rat by means of a double mesh wall. Thus, they could see, hear, and smell the rat, but no physical contact was possible. Control mice were reared similarly in the presence of an adult nonlactating female mouse. At the time of weaning the corticosterone response of both groups to a novel stimulus was virtually identical. The data support the hypothesis that direct physical contact between the mouse and rat is necessary to cause physiological and behavioral changes in the mouse.

Studies on the New Applications of Amino Acids in Food Industries

Rice is deteriorated with storage at high temperature for long period by the oxidation of fat resulting in the production of volatile carbonyl compounds and volatile carboxylic acids such as npropanal, n-hexanal, n-valeric acid and so on. Therefore, it was tried to eliminate the rancid odor in boiling rice by the addition of cystein, cystine, DL-alanine, L-leucine, L-histidine, L-lysine hydrochloride, L-glutamic acid and mono-sodium glutamate. Only L-lysine hydrochloride was effective for this purpose. Hence, the mechanisms of this phenomenon were investigted by gas chromatographic procedure as follows; the dilute aqueous solutions of n-propanal were heated with free Llysine, L-lysine hydrochloride, DL-alanine, L-ornitine, L-arginine and L-lysine hydrochloride containing calcium carbonate, and then, each 10μl of thus heated solutions were injected directly to gas chromatography. The original peak of n-propanal disappeared by the heating with free L-lysine, L-lysine, L-ornitine, L-arginine and L-lysine hydrochloride containing calcium carbonate. On these results, it was able to presume that the elimination of rancid odor in rice was caused by the reaction of e-amino residue in L-lysine with volatile carbonyl compounds. Volatile carboxylic acids in rancid odor were also changed into non-volatile one with the same mechanisms.

The Comparison of Odor Elimination Treatments

The Comparison of Odor Elimination Treatments

A Review of Recent Progress in the Elimination of Tastes and Odors from Water Supplies

Journal AWWAVolume 28, Issue 12 p. 1855-1867 Article A Review of Recent Progress in the Elimination of Tastes and Odors from Water Supplies Charles R. Cox, Charles R. Cox Chief Bureau of Water Supply, Division of Sanitation, State Department of Health, Albany, N. Y.Search for more papers by this author Charles R. Cox, Charles R. Cox Chief Bureau of Water Supply, Division of Sanitation, State Department of Health, Albany, N. Y.Search for more papers by this author First published: 01 December 1936 https://doi.org/10.1002/j.1551-8833.1936.tb13826.xCitations: 5AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume28, Issue12December 1936Pages 1855-1867 RelatedInformation

Sanitary Engineering: Elimination of Taste and Odor in Water . By John R. Bayms. pp. x + 392, 85 figs. in text, 88 tables, chapter bibliographies, index; 9 by 6 inches. McGraw-Hill Book Company, Inc., New York and London. 1935. $5.00.

Sanitary Engineering: <i>Elimination of Taste and Odor in Water</i> . By John R. Bayms. pp. x + 392, 85 figs. in text, 88 tables, chapter bibliographies, index; 9 by 6 inches. McGraw-Hill Book Company, Inc., New York and London. 1935. $5.00.

At Hackensack Water Company, New Jersey

causes such as decaying organic matter, in the manifold forms in which this occurs, and those odors and tastes that enter the supply through pollution. In the second class we find odor troubles arising from decomposing sludge in settling and coagulation basins and from stagnation in dead ends or other parts of distributing systems where circulation is poor and excessive oxygen depletion takes place. Recent work seems to indicate that electrolysis from stray currents may constitute another source of odors and tastes developing in distributing mains, service pipes and meters. In any discussion of odor troubles it is well to point out that such difficulties are likely to be more pronounced in hot water systems employing storage tanks than in the cold water directly from the mains. This is particularly true where the odor producing substance is one of the volatile hydrocarbons of the benzene ring series. Furthermore, there must be a high degree of removal of such substances from water as small amounts, hardly detectable in the cold supply, become concentrated in the upper portions of hot water boilers. As the hot water is drawn off intermittently the first portions contain a high concentration of the contaminating substance. The diversity in character and treatment of water supplies throughout the country is so great that odor and taste control becomes, in considerable degree, a matter for local solution. In that large group of water systems comprising the surface supplies, with treatment plants, there are common problems however which are being successfully overcome by one or more of the several agents now available for odor elimination. Introduction of the latest of these substances activated carbon several years ago focussed attention upon the whole subject of odor control in water supplies as a matter not to be side-stepped but to be attacked vigorously. Successful application of this material in preventing odors from decomposing sludge in coagulating basins has made it possible to eliminate one of the most

Elimination of Tastes and Odors of Industrial Origin from Public Water Supplies

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTElimination of Tastes and Odors of Industrial Origin from Public Water SuppliesMortimer M. GibbonsCite this: Ind. Eng. Chem. 1932, 24, 9, 977–982Publication Date (Print):September 1, 1932Publication History Published online1 May 2002Published inissue 1 September 1932https://doi.org/10.1021/ie50273a003RIGHTS & PERMISSIONSArticle Views25Altmetric-Citations1LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (1 MB) Get e-Alerts

Taste and Odor Elimination

Journal AWWAVolume 24, Issue 5 p. 635-656 Article Taste and Odor Elimination† John R. Baylis, John R. BaylisFiltration Engineer, Bureau of Water Supply, Chicago, Ill.Search for more papers by this author John R. Baylis, John R. BaylisFiltration Engineer, Bureau of Water Supply, Chicago, Ill.Search for more papers by this author First published: 01 May 1932 https://doi.org/10.1002/j.1551-8833.1932.tb14666.xCitations: 2 †Presented before the Minnesota Section Meeting, October 30, 1931. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume24, Issue5May 1932Pages 635-656 RelatedInformation

The Elimination of Taste and Odor in the Water Supply of Lancaster, Pennsylvania

Journal AWWAVolume 23, Issue 3 p. 396-399 Article The Elimination of Taste and Odor in the Water Supply of Lancaster, Pennsylvania† Edward D. Ruth, Edward D. RuthConsulting Engineer, Lancaster, Pa.Search for more papers by this author Edward D. Ruth, Edward D. RuthConsulting Engineer, Lancaster, Pa.Search for more papers by this author First published: 01 March 1931 https://doi.org/10.1002/j.1551-8833.1931.tb17837.xCitations: 6 †Presented before the Water Purification Division, the St. Louis Convention, June 5, 1930. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume23, Issue3March 1931Pages 396-399 RelatedInformation

Detection and Elimination of Odors: A Symposium

Detection and Elimination of Odors: A Symposium

Control of Odors from Oil Refineries: The Detection and Elimination of Odors From Oil Refineries

In a commercial or practical sense, the word, petroleum, applies to natural, liquid hydro-carbons which, from a scientific standpoint, are not strictly liquid, but are mixtures of gases, liquids, and colloidally suspended solids. Shortly after its discovery, the chief use of petroleum was in the preparation of illuminating oil. Following this occurred the development of petroleum lubricants which were found to be superior to the animal and vegetable fats and oils previously used. However, it is chiefly because of the development of the internal combustion engine and the increased use of oil as fuel that the petroleum industry has become so extensive.

Discussion on the Detection and Elimination of Odors from Oil Refineries

Discussion on the Detection and Elimination of Odors from Oil Refineries

Odor Elimination from Garbage Disposal Works: Elimination of Odors From Garbage Disposal Works

The disposal of garbage is an operation in which an odor hazard must be fairly recognized. Unless garbage disposal works are designed, built, and operated with care, odors may result. In fact, with some methods of disposal, odors are likely to result unless the design and operation are good. In this regard, garbage disposal is somewhat akin to the odor-producing industries such as tanneries, packing houses, glue works, oil refineries, rendering plants, etc. Measures for odor elimination thus become pertinent. A number of factors influence the general problem of the elimination of odors from garbage disposal works, one of which centers about the environment.