Temperature regulations impose positive influence on the biomethane potential versus digesting modes treating agricultural residues

Gamma distribution function to understand anaerobic digestion kinetics: Kinetic constants are not constant

The Gamma model is a novel approach to characterise the complex degradation dynamics taking place during anaerobic digestion. This three parameters model results from combining the first-order kinetic model and the Gamma distribution function. In contrast to conventional models, where the kinetic constant is considered invariant, the Gamma model allows analysing the variability of the kinetic constant using a probability density function. The kinetic constant of mono-digestion and co-digestion batch tests of different wastes were modelled using the Gamma model and two common first-order models: one-step one-fraction model and one-step two-fraction model. The Gamma distribution function approximates three distinct probability density functions, i.e. exponential, log-normal, and delta Dirac. Specifically, (i) cattle paunch and pig manure approximated a log-normal distribution; (ii) cattle manure and microalgae approximated an exponential distribution, and (iii) primary sludge and cellulose approximated a delta Dirac distribution. The Gamma model was able to characterise two distinct waste activated sludge, one approximated to a log-normal distribution and the other to an exponential distribution. The same cellulose was tested with two different inocula; in both tests, the Gamma distribution function approximated a delta Dirac function but with a different kinetic value. The potential and consistency of Gamma model were also evident when analysing pig manure and microalgae co-digestion batch tests since (i) the mean k of the co-digestion tests were within the values of the mono-digestion tests, and (ii) the profile of the density function transitioned from log-normal to exponential distribution as the percentage of microalgae in the mixture increased.

Seafood Allergy in Asia: Geographical Specificity and Beyond

Asian countries have unique ways of food processing and dietary habits that may explain the observed differences in the prevalence, natural history, epidemiology and sensitization pattern of food allergic diseases when compared to western countries. Per capita consumption of seafood, including fish and shellfish, is well above the global average for many Asian countries because of their coastal geographical location and rich seafood supply. The wide availability and high abundance of seafood in Asian countries have shaped a diverse way of processing and eating this major food group. Such unique features have significant impact on the sensitization profile and allergenicity of Asians to fish and shellfish. For example, fish and shellfish are eaten raw in some countries that may promote sensitization to heat-labile allergens not otherwise seen in other regions. Fermented fish sauce is commonly used as a condiment in some countries which may promote fish sensitization. Shrimp head and shrimp roe are regarded as delicacies in some countries, but their allergen profiles are yet to be characterized. Freshwater fish and shellfish are a common food source in many Asian countries but the allergenicity of many such species remains unknown. In this review, we discuss factors that may contribute to differences in molecular profile and sensitization pattern for fish and shellfish that are observed in Asian populations and revisit the current status of seafood allergy in this part of the world. Acknowledging the similarities and differences of seafood allergy patterns between Asian and western populations can help us refine a better strategy for diagnosing and managing seafood allergy.