scholarly journals Production and effect of aldonic acids during enzymatic hydrolysis of lignocellulose at high dry matter content

2012 ◽  
Vol 5 (1) ◽  
pp. 26 ◽  
Author(s):  
David Cannella ◽  
Chia-wen C Hsieh ◽  
Claus Felby ◽  
Henning Jørgensen
Keyword(s):  
Enzymatic Hydrolysis ◽  
Dry Matter ◽  
Matter Content ◽  
Dry Matter Content ◽  
High Dry Matter ◽  
Hydrolysis Of

scholarly journals Enzymatic hydrolysis at high dry matter content: The influence of the substrates’ physical properties and of loading strategies on mixing and energetic consumption

2018 ◽  
Vol 250 ◽  
pp. 191-196 ◽  
Author(s):  
Federico Battista ◽  
Mélanie Gomez Almendros ◽  
Romain Rousset ◽  
Serge Boivineau ◽  
Pierre-Antoine Bouillon
Keyword(s):  
Enzymatic Hydrolysis ◽  
Physical Properties ◽  
Dry Matter ◽  
Matter Content ◽  
Dry Matter Content ◽  
High Dry Matter

The effect of harvest time, dry matter content and mechanical pretreatments on anaerobic digestion and enzymatic hydrolysis of miscanthus

2016 ◽  
Vol 218 ◽  
pp. 1008-1015 ◽  
Author(s):  
Susanne Frydendal-Nielsen ◽  
Maibritt Hjorth ◽  
Sanmohan Baby ◽  
Claus Felby ◽  
Uffe Jørgensen ◽  
...  
Keyword(s):  
Anaerobic Digestion ◽  
Enzymatic Hydrolysis ◽  
Dry Matter ◽  
Matter Content ◽  
Dry Matter Content ◽  
Harvest Time ◽  
Hydrolysis Of

Studies on the aerobic deterioration of whole-crop cereal silages

1982 ◽  
Vol 98 (3) ◽  
pp. 529-535 ◽  
Author(s):  
M. K. Woolford ◽  
K. K. Bolsen ◽  
Lesley A. Peartt
Keyword(s):  
Filamentous Fungi ◽  
Butyric Acid ◽  
Dry Matter ◽  
Antimicrobial Agents ◽  
Matter Content ◽  
Dry Matter Content ◽  
Antimicrobial Effects ◽  
High Dry Matter ◽  
Proteolytic Bacteria ◽  
Barley Silage

SUMMARYAs a result of the treatment of made whole-crop barley silage with antimicrobial agents which are specifically inhibitory to fungi or bacteria, it was shown that the subsequent aerobic deterioration was essentially caused by yeasts. These microorganisms were instrumental in the rise in pH, the increase in temperature and the loss of dry matter observed. The filamentous fungi, like one group of bacteria (the streptomycetes), apparently had no part in the process. Bacteria, such as the lactobacilli and particularly proteolytic bacteria, may have had a role in the terminal stages of deterioration, although it was considered more likely that the yeasts again were involved.The whole-crop wheat silage employed in this work was stable in air, a factor attributed to the combined antimicrobial effects of butyric acid present and the relatively high dry-matter content.

scholarly journals Polyethylene glycol as marker in piglet diets with a high dry-matter content

1968 ◽  
Vol 22 (3) ◽  
pp. 515-526 ◽  
Author(s):  
M. J. Manners ◽  
D. E. Kidder
Keyword(s):  
Molecular Weight ◽  
Small Intestine ◽  
Polyethylene Glycol ◽  
Dry Matter ◽  
Matter Content ◽  
Low Molecular Weight ◽  
Dry Matter Content ◽  
Casein Diet ◽  
High Dry Matter ◽  
Weight Substance

1. Polyethylene glycol (PEG) of high molecular weight, used as a dietary marker, did not distribute uniformly in the water present in a high-casein diet as did glucose, a low-molecular-weight substance.2. This distribution effect also occurred with the contents of the stomach and, to a smaller extent, with the contents of the first quarter of the small intestine of piglets given such a diet.

Biomass processing into ethanol: pretreatment, enzymatic hydrolysis, fermentation, rheology, and mixing

2017 ◽  
Vol 6 (1) ◽  
pp. 1-22 ◽  
Author(s):  
Bohdan Volynets ◽  
Farhad Ein-Mozaffari ◽  
Yaser Dahman
Keyword(s):  
Enzymatic Hydrolysis ◽  
Fermentation Broth ◽  
Matter Content ◽  
Dry Matter Content ◽  
Stirred Tanks ◽  
High Dry Matter ◽  
Biomass Processing ◽  
Renewable Feedstock ◽  
Ethanol Pretreatment ◽  
Key Steps

AbstractAlternate energy resources need to be developed to amend for depleting fossil fuel reserves. Lignocellulosic biomass is a globally available renewable feedstock that contains a rich sugar platform that can be converted into bioethanol through appropriate processing. The key steps of the process, pretreatment, enzymatic hydrolysis, and fermentation, have undergone considerable amount of research and development over the past decades nearing the process to commercialization. In order for the commercialization to be successful, the process needs to be operated at high dry matter content of biomass, especially in the enzymatic hydrolysis stage that influences ethanol concentration in the final fermentation broth. Biomass becomes a thick paste with challenging rheology for mixing to be effective. As the biomass consistency increases, yield stress increases which limits efficiency of mixing with conventional stirred tanks. The purpose of this review is to provide features and perspectives on processing of biomass into ethanol. Emphasis is placed on rheology and mixing of biomass in the enzymatic hydrolysis step as one of the forefront issues in the field.

Experiments on the use of home-grown foods for milk production: I. The effect of war-time changes in the food supply on the nutrient intake and milk production of dairy cows

1944 ◽  
Vol 34 (1) ◽  
pp. 22-26 ◽  
Author(s):  
K. L. Blaxter
Keyword(s):  
Dairy Cows ◽  
Milk Production ◽  
Dry Matter ◽  
Matter Content ◽  
Dry Matter Content ◽  
High Dry Matter ◽  
Time Changes ◽  
The Individual ◽  
Sufficient Food ◽  
Adequate Method

1. An experiment has been conducted with dairy cows to find the effect on milk production of feeding rations with a high dry-matter content—typical war-time rations.2. It was found that where a ration high in dry matter is fed, the cow tends to refuse food, and a statistically significant fall in milk production results. The correlation between the refusal of food, calculated in terms of starch equivalent, and the fall in milk production was 0·959.3. The factors causing this inability of the cow to consume sufficient food to meet her total nutrient requirements have been considered. It has been concluded that dry-matter consumption is not an adequate method of expressing the amount of food a cow will consume, and that the major factor influencing food consumption is the palatability of the individual foods making up the ration.My thanks are due to Dr S. J. Rowland for chemical analysis of the individual foods used in the experiments.

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