EFFECT OF ENZYMES ON GLUCOSE ISOMERIZATION NONLINEAR REACTION CHROMATOGRAPHY

2014 ◽  
Vol 37 (17) ◽  
pp. 2389-2402
Author(s):  
Xiuhong Wu ◽  
Bingchang Lin ◽  
Yanling Quan ◽  
PeiXun Zhu ◽  
Hong Gao ◽  
...  
Keyword(s):  
Nonlinear Reaction ◽  
Glucose Isomerization ◽  
Reaction Chromatography

Pattern Formation in the Methylene Blue-Fructose-Oxygen System in Aqueous Solution and in Gel Systems

2000 ◽  
Vol 65 (9) ◽  
pp. 1394-1402 ◽  
Author(s):  
Ľubica Adamčíková ◽  
Mária Hupková ◽  
Peter Ševčík
Keyword(s):  
Aqueous Solution ◽  
Methylene Blue ◽  
Pattern Formation ◽  
Alkaline Ph ◽  
Initial Reactant ◽  
Nonlinear Reaction ◽  
Oxygen System ◽  
Hydrodynamic Processes ◽  
Liquid Layer Thickness ◽  
Catalyzed Oxidation

Spatial patterns in methylene blue-catalyzed oxidation of fructose at alkaline pH were found in aqueous solution and in gel systems. In a thin liquid layer (thickness >2.4 mm) a mixture of spots and stripes was formed by interaction of a nonlinear reaction and the Rayleigh or Maragoni instabilities. The pattern formation was affected by initial reactant concentrations and by the thickness of the reaction mixture layer. Long-lasting structures were formed in gel systems (polyacrylamide, agar, gelatin). These patterns also arise primarily from hydrodynamic processes.

CaCl2 molten salt hydrate-promoted conversion of carbohydrates to 5-hydroxymethylfurfural: an experimental and theoretical study

2021 ◽  
Vol 23 (5) ◽  
pp. 2058-2068
Author(s):  
Changqu Lin ◽  
Chaoqun Chai ◽  
Yuanzhang Li ◽  
Jiao Chen ◽  
Yanyu Lu ◽  
...  
Keyword(s):  
Molten Salt ◽  
Theoretical Study ◽  
Salt Hydrate ◽  
Fructose Dehydration ◽  
Glucose Isomerization

33.6% fructose and 52.1% HMF were achieved from glucose isomerization and dehydration in CaCl2 salt hydrate. Interactions existing in β-glucopyranose-CaCl2 and β-d-fructofuranose-Ca2+ promoted the glucose isomerization and fructose dehydration.

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