SewageSewage (or domestic sewage, domestic wastewater, municipal wastewater) is a type of wastewater that is produced by a community of people. It is typically transported through a sewer system. Sewage consists of wastewater discharged from residences and from commercial, institutional and public facilities that exist in the locality. Sub-types of sewage are greywater (from sinks, bathtubs, showers, dishwashers, and clothes washers) and blackwater (the water used to flush toilets, combined with the human waste that it flushes away).
Nutrient managementNutrient management is the science and practice directed to link soil, crop, weather, and hydrologic factors with cultural, irrigation, and soil and water conservation practices to achieve optimal nutrient use efficiency, crop yields, crop quality, and economic returns, while reducing off-site transport of nutrients (fertilizer) that may impact the environment. It involves matching a specific field soil, climate, and crop management conditions to rate, source, timing, and place (commonly known as the 4R nutrient stewardship) of nutrient application.
Aerated lagoonAn aerated lagoon (or aerated pond) is a simple wastewater treatment system consisting of a pond with artificial aeration to promote the biological oxidation of wastewaters. There are many other aerobic biological processes for treatment of wastewaters, for example activated sludge, trickling filters, rotating biological contactors and biofilters. They all have in common the use of oxygen (or air) and microbial action to reduce the pollutants in wastewaters.
Extracellular polymeric substanceExtracellular polymeric substances (EPSs) are natural polymers of high molecular weight secreted by microorganisms into their environment. EPSs establish the functional and structural integrity of biofilms, and are considered the fundamental component that determines the physicochemical properties of a biofilm. EPS in the matrix of biofilms provides compositional support and protection of microbial communities from the harsh environments. Components of EPS can be of different classes of polysaccharides, lipids, nucleic acids, proteins, lipopolysaccharides, and minerals.
BiopolymerBiopolymers are natural polymers produced by the cells of living organisms. Like other polymers, biopolymers consist of monomeric units that are covalently bonded in chains to form larger molecules. There are three main classes of biopolymers, classified according to the monomers used and the structure of the biopolymer formed: polynucleotides, polypeptides, and polysaccharides. The Polynucleotides, RNA and DNA, are long polymers of nucleotides. Polypeptides include proteins and shorter polymers of amino acids; some major examples include collagen, actin, and fibrin.
BrewingBrewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt, China, and Mesopotamia, brewed beer. Since the nineteenth century the brewing industry has been part of most western economies.
Sedimentation (water treatment)Sedimentation is a physical water treatment process using gravity to remove suspended solids from water. Solid particles entrained by the turbulence of moving water may be removed naturally by sedimentation in the still water of lakes and oceans. Settling basins are ponds constructed for the purpose of removing entrained solids by sedimentation. Clarifiers are tanks built with mechanical means for continuous removal of solids being deposited by sedimentation. Clarification does not remove dissolved species.
Yeast in winemakingThe role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts the sugars of the fruit into alcohol and carbon dioxide through the process of fermentation. The more sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are allowed to carry out fermentation to dryness. Sometimes winemakers will stop fermentation early in order to leave some residual sugars and sweetness in the wine such as with dessert wines.
Fermentation in winemakingThe process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14 days for primary fermentation and potentially another 5 to 10 days for a secondary fermentation.
Amino acidAmino acids are organic compounds that contain both amino and carboxylic acid functional groups. Although over 500 amino acids exist in nature, by far the most important are the α-amino acids, from which proteins are composed. Only 22 α-amino acids appear in the genetic code of all life. Amino acids can be classified according to the locations of the core structural functional groups, as alpha- (α-), beta- (β-), gamma- (γ-) or delta- (δ-) amino acids; other categories relate to polarity, ionization, and side chain group type (aliphatic, acyclic, aromatic, containing hydroxyl or sulfur, etc.
