Skip to main content

Table 1 Main characteristics of the protein used in this experiment

From: Protein hydrolysis and fermentation under methanogenic and acidifying conditions

Characteristics g TS g VS g COD g TN
Protein (gelatine) 0.953 ± 0.004 0.952 ± 0.004 1.150 ± 0.013 0.139 ± 0.001
  1. Data are measured per gram gelatine and expressed in mean ± standard (n = 10)