1. What is sludge stabilization?

 Processing of treating solid to make them stable - i.e not subjected to further
degradation, not putrescible.

2. What is anaerobic digestion?

 Anaerobic digestion is a series of biological processes in which microorganisms break down

biodegradable material in the absence of oxygen. One of the end products is biogas,
which is combusted to generate electricity and heat, or can be processed into renewable natural
gas and transportation fuels.

Source:https://americanbiogascouncil.org/resources/what-is-anaerobic-
digestion/

3. Breakdown the processes of anaerobic digestion and explain each stage.

 Hydrolysis breakdown complex organics

 Acidogenesis (fermentation) forms volatile fatty acids
 Acetogenesis breakdown complex fatty acids to acetic acid (Ch 3COOH)
 Methogensis converts acetic acid to CO 2 CH4

Overall process stabilize (i.e destroy) about 40% to 65%of VSS depending
on character of sludge lower percentage when organic are complex and more
difficult to degrade.

4. Provide a schematic diagram of the microbiological pathway of anaerobic

digestion. Describe the process.
The digestion process begins with bacterial hydrolysis of the input materials in order to break down
insoluble organic polymers such as carbohydrates and make them available for other bacteria.
Acidogenic bacteria then convert the sugars and amino acids into carbon dioxide, hydrogen, ammonia,
and organic acids. Acetogenic bacteria then convert these resulting organic acids into acetic acid,
along with additional ammonia, hydrogen, and carbon dioxide. Finally, methanogens convert these
products to methane and carbon dioxide.

Source:https://americanbiogascouncil.org/resources/what-is-anaerobic-
digestion/

5. What are the stages in the methane fermentation of complex waste.

 Stage 1 (Hydrolysis and acidogenesis

 Stage 2 (Acetogenesis and Dehydrogenation

 Stage 3 (methanogenesis

Source: http://www.fao.org/3/w7241e/w7241e0s.gif

6. What are volatile acids?

 Volatile acidity refers to the steam distillable acids present in wine, primarily acetic acid but also
lactic, formic, butyric, and propionic acids. Commonly, these acids are measured by Cash Still,
though now they can be measured by gas chromatography, HPLC or enzymatic methods.

Source: https://waterhouse.ucdavis.edu/whats-in-wine/volatile-acidity

7.