# Enhanced Enzymatic Degradability of Livestock Blood Pretreated with Ultrasonic Technique
## 3 Results and Discussion
### Enzymatic Degradation of Untreated Livestock Blood
#### 3.2.2 Analysis of the Torque of Reaction Stirrer According to Enzyme Reaction  
The Livestock blood underwent a gradual reduction in viscosity as it was enzymatically hydrolyzed into amino acids. Our objective in this study was to analyze the correlation between torque (a mechanical factor) and the changes in viscosity, protein content, and amino acid content of the target substance during enzymatic hydrolysis and to determine whether torque, as a mechanical factor, can be used to control the biological process of enzymatic reactions. The changes in torque, viscosity, and protein and amino acid concentrations over time are depicted in Figure 5. Over the 4 h reaction period, torque decreased from 52 to 44 Ncm, and viscosity dropped from 17.17 to 6.57 cP. Upon introducing the enzymes to the blood samples, the viscosity of the blood samples initially increased for approximately 10 min, then decreased as protein hydrolysis continued; after 130 min, both the torque and viscosity remained relatively constant, indicating near completion of enzymatic reactions. Considering the inherently Low viscosity of blood, the comparison of protein and amino acid \begin{table}
\begin{tabular}{l l c c} \hline \hline  & & \multicolumn{3}{c}{**Enzymatic Degradation**} \\ \cline{3-4}  & **Properties** & **Before** & **After** \\ \hline pH & & 7.20 & 7.08 \\ Salinity (\%) & & 0.91 & 0.91 \\ Particle size (m) & & 48.24 & 8.84 \\  & Moisture content (\%) & 79.22 & 79.41 \\
3-component & Organic content (\%) & 19.49 & 19.37 \\  & Inorganic content (\%) & 1.29 & 1.22 \\  & Carbon (\%) & 46.45 & 47.20 \\  & Hydrogen (\%) & 6.39 & 6.52 \\ Chemical component & Oxygen (\%) & 17.96 & 19.01 \\  & Nitrogen (\%) & 12.89 & 13.41 \\  & Sulfur (\%) & 0.12 & 0.11 \\  & Chlorine (\%) & 1.11 & 1.20 \\ Substrate & Protein (mg/mL) & 319.2 & 27.8 \\ concentration & Amino acid (mg/mL) & 1.5 & 54.6 \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Change in the blood property by enzymatic degradation treatment of Livestock blood. concentrations revealed that the protein concentration decreased from 239.85 to 56.31 g/L after 4 h. The protein concentration rapidly declined for up to 2 h, then gradually decreased. In contrast, the initial amino acid concentration (2.07 g/L) significantly increased over time, peaking at 107.89 g/L around 140 min into the enzyme reaction, after which it plateaued. This distinct pattern compared to protein reduction suggests that amino acid conversion might have reached a plateau due to enzyme activity inhibition after a certain reaction time. These findings Lead to the assumption that the conversion of proteins into amino acids under the given experimental conditions is completed in around 140 min. The correlation between torque and each of the analyzed parameters is shown in Figure 6. The correlation equation y = 22.418x \(-\) 952.83 (R\({}^{2}\) = 0.7213) revealed a significant correlation between torque and protein concentration changes. Torque and amino acid concentration exhibited a similar Level of correlation, with an equation of y = 14.489x + 781.09 (R\({}^{2}\) = 0.7205). This suggests that there is a significant relationship between biological factors, such as protein and amino acid concentrations, and the mechanical factor, torque. However, torque did not exhibit a strong correlation with protein and amino acid concentrations, Likely due to the naturally Low viscosity of Livestock blood. Typically, the correlation between torque and viscosity is more prominent in high-viscosity conditions. Furthermore, the correlation coefficient between protein and amino acid concentrations was calculated at an R\({}^{2}\) value of 0.949, indicating a very high correlation. Consequently, the torque value was calculated at 44 Ncm, which corresponds to around 140 min, when the amino acid content peaked. This result confirms that the torque value measured during enzymatic reactions can be employed to assess the progress of enzymatic reactions and serve as an indicator of reaction efficiency.