Heat recovery and water reuse in micro-distilleries improves eco-efficiency of alcohol production.

The number of micro-scale spirit distilleries worldwide has grown considerably over the past decade. With an onus on the distillery sector to reduce its environmental impact, such as carbon emissions, opportunities for increasing energy efficiency need to be implemented. This study explores the potential environmental benefits and financial gains achievable through heat recovery from different process and by-product streams, exemplified for a Scotch whisky distillery, but transferrable to micro-distilleries worldwide. The eco-efficiency methodology is applied, taking into account both climate change and water scarcity impacts as well as economic performance of alcohol production with and without heat recovery. A Life Cycle Assessment, focusing on climate change and water scarcity, is combined with a financial assessment considering investment costs and the present value of the savings over the 20-year service life of the heat recovery system. The proposed heat recovery systems allow carbon emission reductions of 8-23% and water scarcity savings of 13-55% for energy and water provision for 1 L of pure alcohol (LPA). Financial savings are comparatively smaller, at 5-13%, due to discounting of the future savings - but offer a simple payback of the investment costs in under two years. The eco-efficiency of the distillery operations can be improved through all proposed heat recovery configurations, but best results are obtained when heat is recovered from mashing, distillations and by-products altogether. A sensitivity analysis confirmed that the methodology applied here delivers robust results and can help guide other micro-distilleries on whether to invest in heat recovery systems, and/or the heat recovery configuration. Uptake should be enhanced through increased information and planning support, and in cases where the distillery offers insufficient heat and water sinks to use all pre-warmed water, opportunities to link with a heat sink outside the distillery are encouraged. A 10% reduction in heating fuel use through heat recovery has the potential to save 47 kt of CO2 eq. or £7.4 M per annum in United Kingdom malt whisky production alone, based on current fuel types used and current prices (2021).

Emissions down the drain: Balancing life cycle energy and greenhouse gas savings with resource use for heat recovery from kitchen drains.

Although the food service sector is a major user of water, the potential for heat recovery from commercial kitchens' drain water remains largely unexplored. For the first time, we compare the life cycle environmental burdens of producing and installing a heat recovery system with the environmental credits arising from energy savings for a restaurant case study, and for the entire UK food service sector. Life Cycle Assessment was applied to determine the impacts of heat recovery systems made from different materials and comprising a heat exchanger in the shape of a concentric double-walled pipe, pipework and fittings. The design option with the smallest environmental footprint combined a heat exchanger made out of polypropylene-graphite (PP-GR) with polyethylene pipework, exhibiting 80-99% less environmental impact compared with components made out of (35% recycled) copper. Contrasting the environmental impacts of two heat recovery set-ups with energy savings shows that a PP-GR based system pays back all burdens of the seven assessed environmental impact categories, within two years, while payback times for the copper-based system vary depending on the replaced energy source, and can exceed the 10 year operational lifetime of the system. When looking at typical flow-rates in UK food outlets, net environmental savings can be realised across all analysed impact categories above a threshold water consumption of 555 L/day, using current technology. Extrapolation to the UK food service sector indicates annual greenhouse gas emission mitigation potential of about 500 Gg CO2 equivalent.

A stabilized headless measles virus attachment protein stalk efficiently triggers membrane fusion.

Paramyxovirus attachment and fusion (F) envelope glycoprotein complexes mediate membrane fusion required for viral entry. The measles virus (MeV) attachment (H) protein stalk domain is thought to directly engage F for fusion promotion. However, past attempts to generate truncated, fusion-triggering-competent H-stem constructs remained fruitless. In this study, we addressed the problem by testing the hypothesis that truncated MeV H stalks may require stabilizing oligomerization tags to maintain intracellular transport competence and F-triggering activity. We engineered H-stems of different lengths with added 4-helix bundle tetramerization domains and demonstrate restored cell surface expression, efficient interaction with F, and fusion promotion activity of these constructs. The stability of the 4-helix bundle tags and the relative orientations of the helical wheels of H-stems and oligomerization tags govern the kinetics of fusion promotion, revealing a balance between H stalk conformational stability and F-triggering activity. Recombinant MeV particles expressing a bioactive H-stem construct in the place of full-length H are viable, albeit severely growth impaired. Overall, we demonstrate that the MeV H stalk represents the effector domain for MeV F triggering. Fusion promotion appears linked to the conformational flexibility of the stalk, which must be tightly regulated in viral particles to ensure efficient virus entry. While the pathways toward assembly of functional fusion complexes may differ among diverse members of the paramyxovirus family, central elements of the triggering machinery emerge as highly conserved.