This parameter is used to estimate the component of gel layer in membrane.
MOS = 4(TOC-COD)/TOC
COD in mol O2/Liter --> Is analyzed using available standard method.
TOC in Mol C/Liter -> Is analyzed using TOC analyzer
To distinguish the composition of gel layer and EPS can be done by comparing the MOS of them.
The interpretation of MOS value is based on estimation protocol proposed by Stumm and Morgan [1981]
(2) PCR analysis
(3) DCGE Analysis
(4) FISH
(5) Particle size distribution analysis
(6) Fourier Transform Infrared (FT-IR) spectroscopy
This method is used in order to obtain the in organic foulant information in the gel layer. The extracted EPS can also e analyzed using this method.
Sample preparation:
(7) Gel Filtration Chromatography Analysis
Eluent: Pure water
Standard: Different molecular weigh of polyethylene glicol
(8) Particle size distribution (PSD) analysis
(9) Scanning electron microscopy (SEM)
(10) Energy-difussive X-ray Measurement
(3) DCGE Analysis
(4) FISH
(5) Particle size distribution analysis
(6) Fourier Transform Infrared (FT-IR) spectroscopy
This method is used in order to obtain the in organic foulant information in the gel layer. The extracted EPS can also e analyzed using this method.
Sample preparation:
Example of FT-IR Spectra
How to analyze the FT-IR Spectra?
Figure a showed spectra for cake layer.
- Peak at 3421cm−1 is attributed to stretching of O-H bond in hydroxyl functional groups
- Peak at 2932cm−1,which is due to stretching of C-H bonds
- Peak at 1653cm−1 is unique to the protein secondary structure amida 1
- Peak at 1558cm−1 is unique to the protein secondary structure amida 2
- Peaks at 1378 cm−1 may be due to presence of methyl bond.
- Peaks at 1247 cm−1 may be due to presence of C=O (ester) bond.
- a broad peak at 1045cm−1 exhibits the character of polysaccharides or polysaccharides-like
substances which indicates that polysaccharideswere presented in the gel layer.
- Another broad peak appears at 600 cm−1 in the finger print region of the spectrum
The similar reference can be used to analyze the spectra b for EPS.
Figure a showed spectra for cake layer.
- Peak at 3421cm−1 is attributed to stretching of O-H bond in hydroxyl functional groups
- Peak at 2932cm−1,which is due to stretching of C-H bonds
- Peak at 1653cm−1 is unique to the protein secondary structure amida 1
- Peak at 1558cm−1 is unique to the protein secondary structure amida 2
- Peaks at 1378 cm−1 may be due to presence of methyl bond.
- Peaks at 1247 cm−1 may be due to presence of C=O (ester) bond.
- a broad peak at 1045cm−1 exhibits the character of polysaccharides or polysaccharides-like
substances which indicates that polysaccharideswere presented in the gel layer.
- Another broad peak appears at 600 cm−1 in the finger print region of the spectrum
The similar reference can be used to analyze the spectra b for EPS.
(7) Gel Filtration Chromatography Analysis
Eluent: Pure water
Standard: Different molecular weigh of polyethylene glicol
(8) Particle size distribution (PSD) analysis
(9) Scanning electron microscopy (SEM)
(10) Energy-difussive X-ray Measurement
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