The inadequate final disposal of hazardous industrial waste, such as bentonite used in the refining processes of contaminated automotive lubricants, generates a series of negative environmental impacts on water, air and soil resources. To contribute to the minimization of these impacts, the purpose of the present investigation was to evaluate the biodegradation capacity of a sample of automotive lubricating oil trapped in bentonite clay, using the bacterial consortium Oil Eating Microbes (Rodhococus pyridinivorans, Pseudomonas montielli and Bacillus sp.). To obtain the maximum performance of the biodegradation of the oil (reduction of total hydrocarbons of oil in the clay), by the bacterial consortium, two experimental tests were carried out, in a five liter capacity bioreactor, where the concentration of biodegradation of total petroleum hydrocarbons was measured, the first was performe...

Oils used as lubricants in machinery, vehicles, or industrial equipment deteriorate with use; that is, they lose their properties due to the effect of environmental conditions; and acids and oxidation compounds, that can be corrosive and are considered hazardous waste, are formed. This research seeks to determine the biodegradation performance of used automotive lubricating oil by the Oil Eating Microbes (Rhodococcus, Pseudomonas, and Bacillus) bacterial consortium quantifying the total petroleum hydro[1]carbons (TPH) retained in bentonite in four experimental tests. A 57 % TPH decrease was obtained in the following conditions: T = 35 ºC, pH = 7,0, mechanical agitation = 120 rpm, and dilution of the contaminated clay in water in a ratio of 1 (clay): 3 (water).

Determina las mejores condiciones de operación para realizar el proceso de biorremediación de la arcilla tipo bentonita contaminada con aceite multigrado usado produciendo CO2, agua y biomasa, utilizando el consorcio bacteriano Oil Eating Microbes (Rhodococcus, Pseudomonas y Bacillus). Se empleó una investigación como referencia para el estudio de la biodegradación de hidrocarburos en un biorreactor heterogéneo. Este estudio está basado en la difusiónsorción-biodegradación (DSB) que fue capaz de predecir y describir la biodegradación de hidrocarburos totales del petróleo en el biorreactor de lodos de hidrocarburos, para la arcilla bentonita contaminada con aceite lubricante usado. A nivel de laboratorio, en el presente estudio se realizaron diversas pruebas experimentales y se obtuvieron los mejores resultados en las siguientes condiciones de operación del proceso: T = 35 º...

Oils used as lubricants in machinery, vehicles, or industrial equipment deteriorate with use; that is, they lose their properties due to the effect of environmental conditions; and acids and oxidation compounds, that can be corrosive and are considered hazardous waste, are formed. This research seeks to determine the biodegradation performance of used automotive lubricating oil by the Oil Eating Microbes (Rhodococcus, Pseudomonas, and Bacillus) bacterial consortium quantifying the total petroleum hydro[1]carbons (TPH) retained in bentonite in four experimental tests. A 57 % TPH decrease was obtained in the following conditions: T = 35 ºC, pH = 7,0, mechanical agitation = 120 rpm, and dilution of the contaminated clay in water in a ratio of 1 (clay): 3 (water).

This research aims to determine the time of anaerobic fermentation by reducing sugar intake, inoculating the wort with 4 g/L of Saccharomyces Cerevisiae yeast strains (Lalvin D 47), keeping the fermentation to the following conditions: Acidity 6.5 g/L, temperature 16 °C and Ammonium phosphate 0,2 g/L (nutrient). It was used as raw material grape Italy, from the Province of Cañete. The initial conditions must have been: Brix, 22; acid, 5.7 g / L. The fermentation process was performed in a glass container of 10 L, to which a gas trap adapted to output the CO2 formed during fermentation. To maintain the fermentation temperature, cooling equipment was used. The fermentation time to the above conditions has been 21 days, yielding a wine with residual sugar 1%, aromatic and of good quality.

This research aims to determine the time of anaerobic fermentation by reducing sugar intake, inoculating the wort with 4 g/L of Saccharomyces Cerevisiae yeast strains (Lalvin D 47), keeping the fermentation to the following conditions: Acidity 6.5 g/L, temperature 16 °C and Ammonium phosphate 0,2 g/L (nutrient). It was used as raw material grape Italy, from the Province of Cañete. The initial conditions must have been: Brix, 22; acid, 5.7 g / L. The fermentation process was performed in a glass container of 10 L, to which a gas trap adapted to output the CO2 formed during fermentation. To maintain the fermentation temperature, cooling equipment was used. The fermentation time to the above conditions has been 21 days, yielding a wine with residual sugar 1%, aromatic and of good quality.

The current trend is to consume natural products with functional properties that reduce the risk of developing several types of diseases. One of the foods that meets these characteristics is mashua (Tropaeolum tuberosum), since it is an important source of bioactive compounds such as anthocyanins, glucosinolates and phenols. This feature is especially distinctive in purple and black mashuas compared to the yellow ones, because they have higher antioxidant capacity and are rich in phenolic compounds. The purpose of this research is to identify the active principles of black mashua, as well as to elaborate a mixed drink of mashua and pineapple (Golden variety) and to study the effect of the production process on the conservation of these active principles in the mixed drink.

The current trend is to consume natural products with functional properties that reduce the risk of developing several types of diseases. One of the foods that meets these characteristics is mashua (Tropaeolum tuberosum), since it is an important source of bioactive compounds such as anthocyanins, glucosinolates and phenols. This feature is especially distinctive in purple and black mashuas compared to the yellow ones, because they have higher antioxidant capacity and are rich in phenolic compounds. The purpose of this research is to identify the active principles of black mashua, as well as to elaborate a mixed drink of mashua and pineapple (Golden variety) and to study the effect of the production process on the conservation of these active principles in the mixed drink.