Sharif Digital Repository

The ability of Paraconiothyrium variabile, a soil isolated ascomycete, was investigated to remove para chlorophenol in submerged culture media. Among the tested para chlorophenol concentrations, concentration of 40 and 100 mg l-1were found to have minimum and maximum toxic effects, respectively, on the growth of the microorganism and at the same time high and low bioelimination percentages. The fungal strain was able to remove 86% of ρ-CP (with initial concentration of 40 mg l-1) but no significance removal observed at 100 mg l-1 concentration. Monitoring of laccase production level in the fermentation broth together with pollutant removal confirmed the key role of this copper containing... 

The pollution of water resources with heavy metals as a result of industrial activities threatens the lives of all living organisms. Therefore, separation of heavy metals from wastewater before entering our invironment is very important. Various chemical and physical methods such as absorption, chemical precipitation, extraction by solvent and ion exchange can be used to separate heavy metals but each of these methods have their own problems such as imperfect separation of heavy metals, need for expensive facilities and refining systems, high energy consumption and leaving pollutant residuals that need to be separated. On the other hand, the methods mentioned above can not separate heavy... 

In recent year's acrylamide as a suspected substance for tumor growth has been studied. In some researches this topic is mentioned that acrylamide is produced by the reaction of asparagine and natural sugars. This reaction takes place only at very high temperatures during the heating process. The maximum amount of this substance is determined in fried potato products. In this study, a response surface methodology (RSM) 5-level-3-factor face centre central-composite design (FCCCD) was applied to envestigate the effects of asparaginase (300-900 U/kg of flour), baking temperature (230-280 °c) and baking time (13-16 min) on acrylamide (AA) formation in yeast-leavened wheat bread and...