Storage Tank Design - Final Draft-13-18

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Neurotoxicity:​ No information found

Other Studies:

Section 12 - Ecological Information

Ecotoxicity:​ Fish: Pseudomonas putida:

Section 13 - Disposal Considerations

Chemical waste generators must determine whether a discarded chemical is classified as a hazardous waste. US
EPA guidelines for the classification determination are listed in 40 CFR Parts 261.3. Additionally, waste
generators must consult state and local hazardous waste regulations to ensure complete and accurate
classification.

RCRA P-Series:​ None listed.

RCRA U-Series:​ None listed.

Section 14 - Transport Information

US DOT Canada TDG

Shipping Name: CORROSIVE LIQUID, ACIDIC, CORROSIVE LIQUID, ACIDIC,


ORGANIC, N.O.S. ORGANIC,

Hazard Class: 8 8

UN Number: UN3265 UN3265

Packing Group: III II

Additional Info: N.O.S.


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Section 15 - Regulatory Information

US FEDERAL

TSCA

CAS# 50-21-5 is listed on the TSCA inventory.

CAS# 97-73-4 is listed on the TSCA inventory.

Health & Safety Reporting List

None of the chemicals are on the Health & Safety Reporting List.

Chemical Test Rules

None of the chemicals in this product are under a Chemical Test Rule.

Section 12b

None of the chemicals are listed under TSCA Section 12b.

TSCA Significant New Use Rule

None of the chemicals in this material have a SNUR under TSCA.

CERCLA Hazardous Substances and corresponding RQs

None of the chemicals in this material have an RQ.

SARA Section 302 Extremely Hazardous Substances

None of the chemicals in this product have a TPQ.

SARA Codes

CAS # 50-21-5: immediate.

Section 313​ No chemicals are reportable under Section 313.

Clean Air Act:

● This material does not contain any hazardous air pollutants.


● This material does not contain any Class 1 Ozone depletors.
● This material does not contain any Class 2 Ozone depletors.
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Clean Water Act:

● None of the chemicals in this product are listed as Hazardous Substances under the CWA.
● None of the chemicals in this product are listed as Priority Pollutants under the CWA.
● None of the chemicals in this product are listed as Toxic Pollutants under the CWA.

OSHA:

None of the chemicals in this product are considered highly hazardous by OSHA.

STATE

CAS# 50-21-5 is not present on state lists from CA, PA, MN, MA, FL, or NJ.

CAS# 97-73-4 is not present on state lists from CA, PA, MN, MA, FL, or NJ.

California Prop 65

California No Significant Risk Level: None of the chemicals in this product are listed.

European/International Regulations

European Labeling in Accordance with EC Directives

Hazard Symbols: ​C

Risk Phrases:​ R 34 Causes burns.

Safety Phrases:

● S 26 In case of contact with eyes, rinse immediately with plenty of


● water and seek medical advice.
● S 36/37/39 Wear suitable protective clothing, gloves and eye/face pr
● otection.
● S 45 In case of accident or if you feel unwell, seek medical advice
● immediately (show the label where possible).

WGK (Water Danger/Protection)

CAS# 50-21-5: 0
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CAS# 97-73-4: No information available.

Whey

Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of
cheese or casein and has several commercial uses.
Spray-dried, microparticulate WP (MWP) powders were produced from 7% (wt/wt) WP dispersions at pH 3,
acidified with citric or lactic acid, and micro fluidized with or without heat denaturation. Non -
Microparticulate, spray-dried powders produced at neutral pH or pH 3 served as controls. The powders were
examined for their functional and physicochemical properties. Denatured MWP had an approximately 2 orders
of magnitude reduction in particle size compared with those produced at neutral pH, with high colloidal stability
indicated by substantially improved solubility. The detection of monomeric forms of WP in PAGE also
confirmed the particle size reduction. Microparticulate WP exhibited enhanced heat stability, as indicated by
thermograms, along with better emulsifying properties compared with those produced at neutral pH. However,
MWP powders created weaker heat-induced gels at neutral pH compared with controls. However, they created
comparatively strong cold acid-set gels. At low pH, a combination of heat and high hydrodynamic pressure
produces WP micro-aggregates with improved colloidal stability that affects other functionalities.

LactoBacillus:
Lactobacillus are generally non-motile and can survive in both aerobic and anaerobic ​environments​. ​L.
delbrueckii,​ the type species of the ​genus​, is 0.5 to 0.8 micrometre (μm; 1 μm = 10​−6 metre) across by 2 to 9 μm
long and occurs singly or in small chains. Examples of other well-characterized ​Lactobacillus Species include
L. acidophilus,​ ​L. brevis,​ ​L. casei​, and ​L. sanfranciscensis.​

The amount of lactic acid produced by different ​Lactobacillus organisms varies. In several species, including ​L.
acidophilus,​ ​L. casei​, and ​L. plantarum,​ glucose metabolism is described as homofermentative, since lactic acid
is the primary byproduct, representing at least 85 percent of end metabolic products. However, in other species,
such as ​L. brevis and ​L. fermentum​, glucose metabolism is heterofermentative, with lactic acid making up about
50 percent of metabolic byproducts and ​ethanol​, ​acetic acid​, and ​carbon dioxide making up most of the other 50
percent. Certain other heterofermentative ​Lactobacillus organisms are relatively inefficient in their metabolism
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of glucose and must derive energy from other types of organic ​compounds​, such as ​galactose​, malate, or
fructose​.
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THE PROCESS FLOW

Part A: Upstream Processing- Batch process

Step 1: Inoculum Development


The Starter Culture for ​Lactobacillus Casei is prepared. ​The bacterial culture was grown in 50 mL of MRS
medium in 250 mL Erlenmeyer flask. After sterilization, the medium was inoculated with a loopful of cells
from agar slant and incubated at 37°C for 20- 24 h under stationary conditions.

Step 2: Medium Preparation


Whey permeate was procured from an outside source, having the following specifications: Whey powder is
reconstituted (6%, w/v) with water to prepare liquid whey having lactose concentration of 4% (w/v). Whey
clarification was carried through protein precipitation induced by heating the whey at 90°C for 20 min.
Precipitated proteins were removed by centrifugation at 4,000 rpm for 15 min. The treated whey permeate
obtained was supplemented with yeast extract (0.75%, w/v), manganese sulphate (20 mg/L), and calcium
carbonate (1.5%, w/v). The whey medium was sterilized at 121°C for 20 min. This medium was allowed to
stand for 36h at stationary conditions.

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