Skip to main content

Table 2 Sample set-up and concentrations of organic materials before fermentation

From: Novel insight into the relationship between organic substrate composition and volatile fatty acids distribution in acidogenic co-fermentation

Fermentation groups OS OP OF SP1 SP2 SP3 SF1 SF2 SF3
Total VS (g/L) 30.25 ± 0.54 32.03 ± 1.02 30.33 ± 0.72 28.01 ± 0.20 29.63 ± 0.57 30.43 ± 0.89 31.46 ± 1.06 29.45 ± 0.93 30.48 ± 0.23
C/N 10.23 ± 0.53 44.43 ± 0.92 80.44 ± 1.23 17.37 ± 0.45 24.75 ± 0.67 45.02 ± 0.66 14.34 ± 0.26 21.21 ± 0.43 30.43 ± 1.02
Total protein concentration (mg/L) 9799.79 ± 80.34 22,36.01 ± 31.57 3731.50 ± 33.24 7494.43 ± 60.83 5833.70 ± 60.23 3857.76 ± 49.22 8011.47 ± 75.56 6081.93 ± 54.88 4581.04 ± 39.27
Total starch concentration (mg/L) 8666.32 ± 129.34 21,570.28 ± 306.44 6505.78 ± 89.35 9734.20 ± 150.73 13,221.36 ± 219.33 17,549.05 ± 283.76 7314.37 ± 113.55 7389.61 ± 102.34 7006.52 ± 104.31
Total lipid concentration (mg/L) 2835.33 ± 30.43 0.00 17,113.10 ± 291.34 1470.62 ± 20.34 1288.61 ± 18.20 703.05 ± 7.46 6249.22 ± 149.39 9688.46 ± 172.34 13,912.52 ± 281.44