Chlorine Dioxide Treatment Compositions and Processes
a technology of chlorine dioxide and compositions, applied in the direction of biological water/sewage treatment, cellulose treatment using microorganisms/enzymes, microorganism/enzyme addition, etc., can solve the problem of reducing the efficiency of chlorine dioxide treatment, and achieve the effect of improving delignification and/or brightening
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example 1
[0020]160 mg of NaCIO2 was dissolved in 100 mL of DI water. 10 mL aliquots of the NaClO2 solution were added to different test tubes. 20 uL of acetic acid were added to each tube and the pH was adjusted to about 3.5. Then 100 uL of enzyme was added to the solution. After 30 min of incubation at ambient temperature, the solution was diluted 3 times by DI water. ClO2 formation was detected by UV absorbency at 360 nm. It is evident that all of the enzymes can generate ClO2 to some extent under the conditions used in this experiment.
TABLE 1Enzymatic Chlorine Dioxide GenerationAbsorbencyNo.Sampleat 360 nm1Control0.1552Peroxidase from Coprinus cinereus0.764(Novozymes)3Haloperoxidase from Curvularia verruculosa0.168(Novozymes)4Laccase from Trametes villosa0.802(Novozymes)5Laccase from Coprinus cinereus0.190(Novozymes)6Laccase from Myceliophthora thermophila0.197(Novozymes)7Chloroperoxidase from Caldariomyces fumago0.393(Sigma, C-0278)
example 2
[0021]5 g (o.d. dry) of unbleached kraft pulp was added to each beaker and diluted to about 5% consistency. The pulp was adjusted to various pH by 2N H2SO4. 10 mL of 11.3 / L of NaClO2 was added to each beaker. 500 ul of peroxidase (Coprinus cinereus peroxidase, Novozymes) was added to the solution and the beaker was incubated at 60° C. for 1 hr. After bleaching, the pulp was rinsed with DI water and handsheets were made and tested for brightness. Brightness was tested according to Tappi standard (T452). It is clear the peroxidase improved pulp brightness in all the pH range.
pHSampleBrightness3Control50.43Peroxidase51.44Control46.84Peroxidase47.35Control43.35Peroxidase44.26Control42.86Peroxidase45.0
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