Journal of the Japan Institute of Energy
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ONLINE ISSN: 1882-6121
PRINT ISSN: 0916-8753

Journal of the Japan Institute of Energy Vol. 97 (2018), No. 9

  • Napa Cabbage (Brassica rapa subsp. pekinensis) Wastes as Sources of Potential Ethanol-Fermenting Indigenous Yeasts with Stress Tolerance Ability

    pp. 261-265

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    DOI:10.3775/jie.97.261

    The research objective was to determine the occurrence of indigenous yeasts from napa cabbage (Brassica rapa subsp. pekinensis) wastes that potential in ethanol fermenting activity at stress condition such high concentration of glucose and ethanol. Indigenous yeasts were isolated from 1 g napa cabbage wastes and identified with RapID Yeasts Plus System. Glucose and ethanol tolerance was assessed by growing yeasts in modified Nutrient Broth/NB (Oxoid Ltd.) added with 10%, 20%, and 30% of glucose monohydrates or 10%, 15%, and 20% of ethanol concentration and measuring the optical density (OD) every 24 h until 72 h. The best isolates tested to ferment napa cabbage wastes were mixed with water (1:1.5) then the ethanol contents analyzed by dichromate oxidation method. Results showed that there are two potential ethanol-fermenting indigenous yeasts isolated from napa cabbage wastes which identified as Hanseniaspora guilliermondii and Candida krusei. Both yeasts have the ability to survive at 30% of glucose concentration until 72 h incubation, though the highest growth was reached at 10% of glucose concentrations for 24 h incubation. The yeasts growth in high ethanol concentration tends to decrease after 48 h for C. krusei and 24 h for H. guilliermondii. The highest ethanol production from napa cabbage fermentation showed that mixed culture (1:1) of C. krusei and H. guilliermondii with 1.43% ethanol contents for 24 h incubation.
  • The Combination of Mozzarella Cheese Whey and Sugarcane Molasses in the Production of Bioethanol with the Inoculation of Indigenous Yeasts

    pp. 266-269

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    DOI:10.3775/jie.97.266

    Objectives of the research were to determine the best combination of mozzarella cheese whey and sugarcane molasses as agro-industrial wastes in producing bioethanol with the inoculation of indigenous yeasts. The research has been done experimentally by Completely Randomized Design (CRD) 3 × 3 factorial pattern, and the data was analyzed with ANOVA then continued with Tukey test. Treatments consisted of two factors, i.e. addition of sugarcane molasses (10%, 15%, 20%) and indigenous yeasts combination [C. tropicalis 1 + Blast. capitatus + C. tropicalis 2 (1:1:1), C. tropicalis 1 + Blast. capitatus (1:1), C. tropicalis 1 + C. tropicalis 2 (1:1)] that were replicated three times. Substrates fermented at ambient (25-27 °C) for 24 hours, then the bioethanol contents tested with chromium dichromate oxidation. Results show that the treatment combination of sugarcane molasses concentration and indigenous yeasts combination and single treatments of indigenous yeasts combination have shown significant effects towards the bioethanol contents, meanwhile the treatments of molasses concentration has shown nonsignificant effects. The best bioethanol contents (8.49%) was gained by the treatment combination of 15% sugar cane molasses concentration with the inoculation of C. tropicalis 1 + Blast. capitatus (1:1).
  • Dilution Ratio of Tacca leontopetaloides in the Production of Bioethanol with the Inoculation of Indigenous Yeasts Consortium

    pp. 270-273

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    DOI:10.3775/jie.97.270

    Aims of the research was to determine the best dilution ratio of Tacca leontopetaloides with the combination of indigenous yeasts in producing bioethanol. The research methodology was experimental with Completely Randomized Design (CRD) 3 × 3 factorial pattern, ANOVA used to analyze the data then the significant treatment continued with Tukey test. The treatments was two factors i.e. Tacca leontopetaloides dilution ratio with water (1:2, 1:3, 1:4) with indigenous yeasts combination C. natalensis + C. krusei + H. guilliermondii (1:1:1), C. natalensis + C. krusei (1:1), C. natalensis + H. guilliermondii (1:1) with three times replication. The diluted Tacca leontopetaloides was ferment at room temperatures (25-27 °C) for 48 hours and then tested with chromium dichromate oxidation method to determine the bioethanol contents. The results showed that mixed treatments of dilution ratio with indigenous yeasts combination and single treatments of dilution ratio gave significant effects towards bioethanol contents, while the combination of indigenous yeasts gave non-significant effects. The best treatments showed by the dilution ratio of 1:2 with the combination of C. natalensis and H. guilliermondii (1:1) that resulting in 3.46% of bioethanol.
  • Effect of Arsenic and Selenium on Nickel in SOFC Anode Materials

    pp. 274-283

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    DOI:10.3775/jie.97.274

    The effect of arsenic and selenium in coal gasification gas on nickel in SOFC anode materials was investigated using a commercial thermodynamic equilibrium calculation software, batch reactor, and digital microscope. The thermodynamic equilibrium simulations of 0.5CO, 0.2H2, 0.04CO2, 0.26N2, 0.2H2O, 10Ni, and arsenic and/or selenium were carried out to result in forming NiAs as solid-phase species under the conditions more than 10 ppm arsenic, the equivalent amount of NiAs as solid-phase species and AsSe as gas-phase species under the conditions of 10-1000 ppm arsenic and selenium, and Ni7Se8 as solid-phase species under the conditions more than 1% selenium. The impedance of nickel wire with arsenic and selenium from 500 to 900 °C in the batch reactor was measured under simulated coal gasification gas (H2/N2 = 30/70 vol%) by a digital multi-meter to result in increasing the impedance with > 0.05 g arsenic and > 0.05 g selenium due to nickel corrosion. The reaction of nickel plate with arsenic and/or selenium to 900 °C in the batch reactor and digital microscope was performed under simulated coal gasification gas (CO/CO2/N2/H2 = 50.0/4.00/26.0/20.0 vol%) to result in the corrosion on the surface of nickel plate due to forming Ni5As2 and pumping nickel by arsenic.
  • Table of Contents (in English)

    p. 9709tce_1

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    DOI:10.3775/jie.97.9709tce_1

  • Table of Contents (in Japanese)

    p. 9709tcj_1

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    DOI:10.3775/jie.97.9709tcj_1

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