In water scarce countries such as Eritrea, maintaining brewery industry remain ever challenging task. Currently, Asmara breweries is the only beer producing factory consuming 8.46 L of per every produced which notably higher than Brewer’s Association (BA) benchmark and consequently generates 7.53 wastewater/L beer. Bottle cleaning activities ascertain ample effluent bases. Wastewater from bottl...

Two coagulants, aluminum sulfate and ferric chloride, were tested to reduce natural organic matter (NOM) as a pretreatment prior to polyvinylidene fluoride (PVDF) microfiltration (MF) membranes for potable water treatment. The results showed that the two coagulants exhibited different treatment performance in NOM removal. Molecular weight (MW) distributions of NOM in the tested surface raw wate...

The use of synthetic coagulants is not regarded as suitable due to health and economic considerations. Studies were carried out in laboratory scale on deionised water containing synthetic turbidity of kaolinite. Experiments were carried out in four turbidity ranges: 10, 50, 500, 1000 (NTU) and the pH range 5-8. The efficiency of moringa oleifera seed extract and polyaluminum chloride was examin...

In this work, different treatment methods for wastewater from textile washing operations in the Palestinian territories were studied. The goal of the treatment process was to enable the textile industry to reuse the wastewater in textile washing through simple, efficient, and cost-effective methodologies. Actual textile wastewater samples from local textile factories were used and were found to...

The innate immune system of insects responds to wounding and pathogens by mobilizing multiple pathways that provide both systemic and localized protection. Key localized responses in hemolymph include melanization, coagulation, and hemocyte encapsulation, which synergistically seal wounds and envelop and destroy pathogens. To be effective, these pathways require a targeted deposition of their c...

The objective of this research was to compare the effect of 2 fungal proteases, one that is already commercially established as a milk-clotting agent and another produced at the laboratory scale, on Prato cheese composition, protein and fat recovery, yield, and sensory characteristics. Cheeses were produced according to the traditional protocol, using protease from the fungus Thermomucor indica...

This experiment was conducted to explore the effect of various types coagulants on chemical and microbiological quality cheese made from fresh milk. Fresh manufactured using four different coagulants; microbial rennet (0.7%), lactic acid (1.5%), papaya latex (5 drops in 100 mL water) calf (100 g abomasum soaked overnight 1000 mixture water milk 3:1 ratio then filtrate) under laboratory conditio...