Comprehensive study on the effects of process parameters of alkaline thermal pretreatment followed by thermomechanical extrusion in sugar liberation from Eucalyptus grandis wood

Holzforschung ◽  
2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Pablo Doménech ◽  
Paloma Manzanares ◽  
Cristina Álvarez ◽  
Mercedes Ballesteros ◽  
Aleta Duque
Keyword(s):  
Eucalyptus Grandis ◽  
Total Sugar ◽  
Thermal Pretreatment ◽  
Solid Ratio ◽  
Solids Loading ◽  
Two Factors ◽  
Total Sugar Concentration ◽  
Two Parameters ◽  
Xylose Production ◽  
Comprehensive Study

AbstractA combination of alkaline thermal pretreatment followed by thermomechanical extrusion was studied as a novel sequential pretreatment process for an effective breakdown of the lignocellulosic structure of Eucalyptus grandis wood (EW). The first step was studied by analysing the influence of two factors: the NaOH-to-dry biomass ratio or NaOH loading (NaOH/DM) and the liquid-to-solid ratio (L/S). Optimization of these two parameters provided good results in terms of enzymatic hydrolysis at 5% (w w−1) solids loading, obtaining a total sugar concentration of 24.9 g L−1 and a total sugar production of 36.9 g 100 g−1 raw EW after pretreating the biomass at 20% NaOH/DM and L/S = 1/1. The second step of extrusion, when followed by a final washing step, provided a significant increase in glucose and xylose production when working at 10% NaOH/DM. For a soda loading of 20%, there was a clear improvement in sugars conversion yield after extrusion and washing: 71% for glucan conversion and 89% for xylan.

scholarly journals Optimization of Two-Step Acid-Catalyzed Hydrolysis of Oil Palm Empty Fruit Bunch for High Sugar Concentration in Hydrolysate

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Dongxu Zhang ◽  
Yee Ling Ong ◽  
Zhi Li ◽  
Jin Chuan Wu
Keyword(s):  
Oil Palm ◽  
Total Sugar ◽  
Sugar Concentration ◽  
Empty Fruit Bunch ◽  
Solid Ratio ◽  
High Sugar ◽  
Total Sugar Concentration ◽  
Acid Catalyzed ◽  
Hydrolysis Of ◽  
Xylose Concentration

Getting high sugar concentrations in lignocellulosic biomass hydrolysate with reasonable yields of sugars is commercially attractive but very challenging. Two-step acid-catalyzed hydrolysis of oil palm empty fruit bunch (EFB) was conducted to get high sugar concentrations in the hydrolysate. The biphasic kinetic model was used to guide the optimization of the first step dilute acid-catalyzed hydrolysis of EFB. A total sugar concentration of 83.0 g/L with a xylose concentration of 69.5 g/L and a xylose yield of 84.0% was experimentally achieved, which is in well agreement with the model predictions under optimal conditions (3% H2SO4and 1.2% H3PO4, w/v, liquid to solid ratio 3 mL/g, 130°C, and 36 min). To further increase total sugar and xylose concentrations in hydrolysate, a second step hydrolysis was performed by adding fresh EFB to the hydrolysate at 130°C for 30 min, giving a total sugar concentration of 114.4 g/L with a xylose concentration of 93.5 g/L and a xylose yield of 56.5%. To the best of our knowledge, the total sugar and xylose concentrations are the highest among those ever reported for acid-catalyzed hydrolysis of lignocellulose.

PENGARUH KONSENTRASI RAGI Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP KUALITAS CUKA TOMI-TOMI (Flacourtia inermis)

2015 ◽  
Vol 4 (2) ◽  
pp. 50-55
Author(s):  
Sandra J Nendissa ◽  
Rachel Breemer ◽  
Nikholaus Melamas
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Experimental Design ◽  
Total Dissolved Solids ◽  
Total Sugar ◽  
Dissolved Solids ◽  
Randomized Experimental Design ◽  
Two Factors ◽  
Four Levels

This objectives of this research were both to study and determine the best level of concentration of yeast Saccharomyces cereviseae and period of fermentation on the quality of tomi-tomi vinegar (Flacourtia inermis). A completely randomized experimental design with two factors of treatment was applied in this research. The first factor was concentration of yeast S. cereviseae having four levels of tretament, i.e.: without the addition of yeast 0.5, 1 and 1.5 g yeast. The second factor was period fermentation with 1, 2, 3, 4, and 5 weeks. The result indicated that the concentration of yeast S. cereviseae 1.5 g and period fermentation 5 week produced a good tomi-tomi vinegar with total acids 51.22%, total dissolved solids 8.35, total sugar 8.07% and pH 5.40.

scholarly journals PENGARUH KONSENTRASI GULA DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK SARI KACANG HIJAU (Phaseolus radiatus L.) PROBIOTIK DENGAN PENAMBAHAN Lactobacillus rhamnosus SKG 34

2018 ◽  
Vol 7 (3) ◽  
pp. 93
Author(s):  
Yemima Dwi Gita Sembiring ◽  
Komang Ayu Nocianitri ◽  
Agus Selamet Duniaji
Keyword(s):  
Lactic Acid ◽  
Mung Bean ◽  
Block Design ◽  
Lactobacillus Rhamnosus ◽  
Total Sugar ◽  
Sugar Concentration ◽  
Fermentation Time ◽  
Randomized Complete Block Design ◽  
Two Factors ◽  
Concentration Levels

This research was conducted to determine the effect of sugar contentration and fermentation time to the charateristics of mung bean probiotic drink with the addition of Lactobacillus rhamnosus SKG 34. The Randomized Complete Block Design (RCBD) with two factors was used in this research. First factor was the sugar concentration which consists of three levels 2.5%, 5%, 7.5%. Second factor was the fermentation time which consists of five levels 8 hours, 10 hours, 12 hours, 14 hours and 16 hours. The parameters observed in this research were sugar level, total lactic acid, pH, total lactic acid bacteria (LAB), and sensory acceptances such as colour, flavor, taste and overall acceptance. The result of this research showed that the sugar concentration had significant effect to the total sugar but had no significant effect to the total lactic acid and pH. The fermentation time had significant effect to the pH, total lactic acid and total sugar. The interaction of sugar concentration and fermentation time had no significant effect to the characteristic of pH, total lactic acid, total sugar, color, flavor, taste and overall acceptance. Mung bean probiotic drink with the best characteristic was obtained at 5% of sugar concentration and 8 hours fermentation time with criteria sugar concentration levels at 8.06 %, total lactic acid 0.27 %, pH at 5.29, and 1.6 x 108 CFU/ml total LAB with sensory results state that the colour was slightly liked, the flavor was slightly liked, the taste was preferred and slightly sweet, and overall acceptance was preferred.

scholarly journals Effects of Sand/Fly Ash and the Water/Solid Ratio on the Mechanical Properties of Engineered Geopolymer Composite and Mix Design Optimization

Minerals ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 333
Author(s):  
Muhammad Zahid ◽  
Nasir Shafiq
Keyword(s):  
Experimental Study ◽  
Fly Ash ◽  
Response Surface ◽  
Drying Shrinkage ◽  
Sand Fly ◽  
Significance Level ◽  
Solid Ratio ◽  
Geopolymer Matrix ◽  
Two Parameters ◽  
Rsm Technique

This paper presents the results of an experimental study that investigated the effects of two parameters: sand/fly ash (S/FA) ratio and water to geopolymer-solid (W/GS) ratio on the engineered geopolymer composite. The trial mix designs were optimized using the response surface method. These parameters influence the properties of the fresh and hardened geopolymer matrix, such as slump flow, compressive strength, flexural strength, elastic modulus, flexural toughness, ductility index and drying shrinkage. The optimizing process was conducted by developing statistical models using the response surface methodology (RSM) technique. The developed models were statistically validated and could be used to determine the desired response of engineered geopolymer composite (EGC) with a significance level of more than 95%. In this study, the optimized values of the S/FA ratio and W/GS ratio were obtained as 0.341701 and 0.225184, respectively. To validate the optimized S/FA ratio and W/GS ratio, an experimental study was performed, and a difference of less than 5% was found between predicted and experimental results.

Nectar collected with microcapillary tubes is less concentrated than total nectar in flowers with small nectar volumes

2011 ◽  
Vol 59 (6) ◽  
pp. 593 ◽  
Author(s):  
Sophie Petit ◽  
Nadia Rubbo ◽  
Russell Schumann
Keyword(s):  
Regression Analysis ◽  
Large Volume ◽  
Standing Crop ◽  
Total Sugar ◽  
Sugar Concentration ◽  
Nectar Volume ◽  
Nectar Sugar ◽  
Total Sugar Concentration ◽  
Pollination Systems ◽  
Feeding Behaviours

Previous research indicated that microcapillary tubes greatly underestimated sugar present in flowers with low nectar volumes, but it was unclear whether tubes missed liquid nectar or whether sugar concentration in nectar they collected did not represent total sugar concentration in a flower. We determined the suitability of microcapillary tubes to estimate the energetic value of Acrotriche patula R.Br. (Ericaceae) nectar from total sugar mass. We collected a standing crop of nectar from individual flowers with microcapillary tubes and subsequently washed the flowers to recover putatively any residual sucrose, glucose, and fructose. We assessed microcapillary nectar volume as a predictor for total sugar mass in a flower by regression analysis, identified the percentage of sugar missed by microcapillary tubes, and compared sugar ratios between microcapillary samples and total nectar. Nectar volume collected with microcapillary tubes cannot be used to predict total nectar sugar contents in a flower. Microcapillary tubes missed 71% of the floral sugar on average, but not a large volume, indicating that sugar is not evenly distributed in a flower’s nectar. Proportions of different sugars did not differ significantly between microcapillary samples and total samples. Animals with different tongue morphologies and feeding behaviours may obtain different energetic rewards from the same flower with low nectar volume. Variation in a flower’s nectar at one point in time is likely to favour the generalisation of pollination systems.

scholarly journals COMPOSITIONAL CHANGES IN SWEETPOTATO ROOTS DURING DEVELOPMENT

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 591a-591 ◽  
Author(s):  
Don R. LaBonte ◽  
David H. Picha
Keyword(s):  
Dry Matter ◽  
Sucrose Concentration ◽  
Dry Weight ◽  
Total Sugar ◽  
Sugar Concentration ◽  
Stages Of Development ◽  
Total Sugars ◽  
High Dry Matter ◽  
Total Sugar Concentration ◽  
Compositional Changes

Six sweetpotato cultivars were evaluated for changes in individual sugar concentration, dry weight, and alcohol insoluble solids (AIS) during growth and development. Measurements were taken at weekly intervals from 7 to 21 weeks after transplanting. Sucrose, the major sugar during all stages of development, generally increased in concentration throughout development for `Heart-o-gold', `Travis', and `Jewel', but peaked at 17 weeks for `Beauregard' and `Whitestar'. The high-dry matter white flesh cultivars of `Rojo Blanco' and `Whitestar' contained the lowest sucrose concentration. The monosaccharides glucose and fructose generally decreased in concentration up to 17 weeks in 4 of 6 cultivars, followed by an increase from 17 to 21 weeks in all cultivars. Glucose concentration was marginally greater than fructose at all stages of development in each cultivar. Little or no increase in total sugar concentration occurred during development in `Whitestar' and `Rojo Blanco'. A substantial increase in total sugars occurred during development with `Jewel', `Beauregard', `Heart-o-gold' and `Travis'. Cultivars differed widely in their individual sugar concentrations during development. Percent dry matter increased in all cultivars from 7 to 14 weeks. Dry matter and AIS decreased during the later stages of development.

scholarly journals Taste Panel Perception of Sweetness as it Correlates to Refractometer Measurements and HPLC Analysis of Sugar Content

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 879A-879
Author(s):  
Teri Hale* ◽  
Richard Hassell ◽  
Tyron Phillips
Keyword(s):  
Hplc Analysis ◽  
Sweet Corn ◽  
Sugar Content ◽  
Total Sugar ◽  
Taste Panel ◽  
Soluble Solids ◽  
Early Maturity ◽  
Total Sugars ◽  
Total Sugar Content ◽  
Total Sugar Concentration

Taste panel perception and preference of sweetness in three phenotypes (su, se and sh2) of sweet corn harvested at three maturities (early, mature and late) were compared to refractometer measurements and HPLC analysis of fructose, sucrose, and glucose. Panelist rating of sweetness and acceptability significantly correlated with HPLC analysis. These correlations were found for sucrose and total sugars present (for sweetness, r2 = 0.70 and 0.61; acceptability, r2 = 0.64 and 0.55). Sucrose significantly correlated with the total sugars present (r2 = 0.95). The panelists' perception of flavor also correlated significantly with the amount of sucrose present and total sugars (r2 = 0.66 and 0.59, respectively). Sucrose content was significantly different between se, sh2 and su, with sh2 having the highest level. Taste panels indicated this difference but showed not significant differnece between se and sh2 acceptablity. Su was only acceptable to panelists at early maturity. °Brix did not reflect the taste panels scores and HPLC measurements postively. Soluble solids and taste panel scores were negatively correlated in both the panel's perception of sweetness and acceptability (r2 = -0.66 and -0.66, respectively) which indicates that as panel scores decreased °Brix increased. Comparison of soluble solids to HPLC analysis, indicate that °Brix was negatively correlated to sucrose and total sugar content, and that as soluble solids increased, the sucrose or total sugar concentration remained constant or decreased. Soluble solids measurements have been positively correlated with sucrose levels in other crops; but this was not the case with sweet corn.

scholarly journals Effects of Brace Configuration and Structure Height on Seismic Performance of BRBFs Based on the Collapse Fragility Analysis

2020 ◽  
Author(s):  
Jong Wan Hu ◽  
Hamed Rahman Shokrgozar ◽  
Edris Salehi Golsefidi ◽  
Iman Mansouri
Keyword(s):  
Seismic Analysis ◽  
Fragility Curves ◽  
Braced Frame ◽  
Two Factors ◽  
Immediate Occupancy ◽  
Nonlinear Dynamic Analyses ◽  
Mean Annual Frequency ◽  
Probabilistic Seismic Assessment ◽  
Structure Height ◽  
Two Parameters

The brace configuration and structure height are two factors that have a significant effect on the seismic behavior of braced frame buildings. In the present study, the buckling-restrained braced (BRB) frames were considered to estimate the effect of these two parameters using probabilistic seismic assessment methods. The uncertainty in the different parameters involved in the seismic design of the structural system was also considered. Four, six, and ten-story buildings with the Chevron and inverted Chevron bracing configurations were designed, and their responses due to various ground motions were estimated using incremental nonlinear dynamic analyses. Fragility curves, mean annual frequency of exceeding immediate occupancy (IO), and collapse prevention (CP) states were generated using probabilistic seismic analysis, fragility curves concept, and drift hazard curves. The results demonstrate that the inverted Chevron type BRBFs has better structural performance than Chevron bracing types. Furthermore, an increase of the height of structures, despite lower drift’s hazards, increases the fragility probability.

scholarly journals OPTIMALISASI JENIS OLAHAN KERING DAN CARA PENGOLAHAN AKHIR KETELA

2012 ◽  
Vol 12 (1) ◽  
pp. 76
Author(s):  
BAMBANG ADMADI HARSOJUWONO ◽  
I GUSTI NGURAH AGUNG ◽  
M. SURYA PRAMANA MAHARDIKA
Keyword(s):  
Blood Glucose ◽  
Sweet Potato ◽  
Resistant Starch ◽  
Food Products ◽  
Total Sugar ◽  
Random Design ◽  
Combination Treatments ◽  
Potato Product ◽  
Two Factors ◽  
Dry Food

The research was aimed to determine the effect of the form of dry food products, and final processing of sweet potatoand their interaction, on the nutrition content, resistant starch of the products, and the increasing level of blood glucoseof mice after consuming the products. The method of the research was based on the completed random design with thefactorial experiment two factors were experimented, the first factor was the form of dry food products with four kinds of theproduct from namely: crispy, chip, cracker and snack. The second factor was final processing with two kinds of methodswere experiment was done using so nice which divided into eight blocks of combination treatments of the experiments. The crispy form of dry sweet potato product and final processed by oven roasting was the best product which could suppress the increasing level of blood glucose of mice to 8 mg/L and has resistant starch of about 39.29%. This product also had the best nutrition content such as content of protein, lipid, total sugar and starch of about 3.42%, 1.79%, 7.98%, and 50.02%.

Atmospheric Acid Leaching of a Ferruginous Nickel Laterite

2013 ◽  
Vol 634-638 ◽  
pp. 3196-3200
Author(s):  
Kui Liu ◽  
Xue Mei Su
Keyword(s):  
Sulfuric Acid ◽  
Acid Concentration ◽  
Atmospheric Pressure ◽  
Sulfuric Acid Concentration ◽  
Acid Leaching ◽  
Nickel Laterite ◽  
Nickel Extraction ◽  
Solid Ratio ◽  
Acid Consumption ◽  
Two Factors

A ferruginous nickel laterite was leached by sulfuric acid at atmospheric pressure. Nickel extraction was largely dependent on sulfuric acid concentration and leaching temperature. Besides these two factors, leaching time and liquid/solid ratio also influenced cobalt extraction significantly. Nickel was easier to be extracted than cobalt. About 95% nickel and cobalt could be extracted when leaching with 5mol/L sulfuric acid for 2h at 100°C, and the acid consumption was 1.417kg H2SO4/kg dry ore.

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