An-Najah Staff

The effect of temperature (30°C, 37°C, uncontrolled) and initial pH adjustment at pH 7 in the anaerobic digestion process was investigated to enhance the production of organic acids from restaurant waste. The highest organic acid level obtained was 39.6 g/L on the fifth day of fermentation conducted at 30°C and initial pH 7. The acids produced corresponded to 39.4% of the yield based on the initial concentration of substrate. The main organic acids produced were lactic and acetic acids. Using organic acids from fermented restaurant waste, recombinant Escherichia coli pnDTM2 gave PHB concentration, PHB content and PHB productivity of 9.2 g/L, 44% w/w and 0.54 g/L/h, respectively, in a pH stat fed-batch culture.

Solid waste management (SWM) is one of the most challenging issues faced by developing countries that suffer from serious pollution problems caused by the generation of large waste quantities. This paper presents the case study of SWM in the Nablus district – Palestine. Surveys for household residents' and SWM program operators, field investigations, on-site waste measurements and characterizations were conducted. Per capita waste generation rates varied between different localities although trends were similar. Overall, the majority of waste was organic (65.1% by weight), suggesting a strong resource recovery potential in terms of animal feed or compost. Recyclable waste (plastic, paper and card) made up 16.7% by weight the waste composition suggesting an incentive to introduce source separation. Household attitudes complemented the waste characterization study, revealing the main problems faced. SWM operators quoted on the current status, highlighting problems with disposing in unsanitary landfills, ineffective solid waste fees system, increasing solid waste quantities and lacking equipment and experienced personnel. To enhance sustainable SWM, public awareness, funding, expertise, equipment and facilities and other provisions currently lacking or inappropriate must be provided.