Nitrogen content reduction number

The formation of NOx oxygen partial pressure, temperature and coal properties such as nitrogen content and volatile content. Measures can be taken to modify the combustion conditions so that they are less favourable for NOx formation. There are a number of options for combustion modification measures such as reduction of combustion temperature, reduction of residence time in high temperature zones and reduction of excess air. 

The maxima of organic phosphorus and urea content typically observed in summer at the onset of hydrogen sulfide vicinity were absent in the winter. The concentrations of organic nitrogen were lower in winter than in summer. These observations may be related to the decrease in the number of bacteria and a reduction of the rates described by Sorokin [23]. 

The characteristic essential flavour-active components of fish and other aquatic animals are amines and other nitrogenous compounds. Trimethylamine arises by reduction of sensorially indifferent trimethylamine oxide (acting in the regulation of osmotic pressure in cells) in the tissue post mortem. The amount of trimethylamine oxide, as well as the amount of a number of simultaneously produced biogenic amines, depends primarily on the species, type and time of storage. Its content in fresh water fish is about 5 mg/kg, and in seafood is 40-120 mg/kg. Other important compounds are dimethylamine and ammonia. 

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