Factors in digesting oil in synthesis wastewater by enzyme and microorganisms

Kiatnarong Kruba. Faculty of Agricultural Engineering and Technology.  Dept. of Environmental Engineering; Jedsda Gnaognamdee. Faculty of Agricultural Engineering and Technology.  Dept. of Environmental Engineering; Somporn Jenkunawat. Faculty of Agricultural Engineering and Technology.  Dept. of Environmental Engineering

Factors in digesting oil in synthesis wastewater by enzyme and microorganisms

2003

Kiatnarong Kruba(Rajamangala Institute of Technology, Pathum Thani (Thailand). Faculty of Agricultural Engineering and Technology. Dept. of Environmental Engineering) | Jedsda Gnaognamdee(Rajamangala Institute of Technology, Pathum Thani (Thailand). Faculty of Agricultural Engineering and Technology. Dept. of Environmental Engineering) | Somporn Jenkunawat(Rajamangala Institute of Technology, Pathum Thani (Thailand). Faculty of Agricultural Engineering and Technology. Dept. of Environmental Engineering)

Laboratory experiment was made to digest soybean oil using lipase enzyme and microorganisms. It was found that lipase enzyme digested soybean oil well at pH between 6.0-6.66. Besides this, stirring the mixture at 200 rpm 2 hours to blend and to increase oxygen in water helped give the best digestion efficency for lipase enzyme, but when sodium lauryl sulphate was added to lower the surface tension, the digestion decreased. Moreover, lipase enzyme powder could be directly used without the need to dissolve it in water first. The quantity of the enzyme would effect the digestion efficiency as well. The amount that best digested the 5 percent oil in synthesis wastewater was 2.5 percent : in other words, the ratio of enzyme to oil was 1:2. In the experiment, after the oil had been digested by lipase enzyme by stirring it for 2 hours, microorganisms should be added for further digestion. As a result, the oil was better digested than when just only enzyme or microorganisms were added. The digestion efficiency was significantly different from 12 hours on, and the amount of free fatty acid reached its maximum at the 36th hour after microorganisms had been added.

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