Valorisation of bio-oil resulting from fast pyrolysis of wood

2014 ◽  
Vol 68 (9) ◽  
Author(s):  
Paul Vanderauwera ◽  
Dorine Wambeke
Keyword(s):  
Molecular Mass ◽  
Soluble Fraction ◽  
Complex Mixture ◽  
Diesel Oil ◽  
Water Soluble ◽  
Water Soluble Fraction ◽  
Noble Metal Catalysts ◽  
Hydrophilic Lipophilic Balance ◽  
Bio Oil ◽  
Oil Emulsions

AbstractBio-oil resulting from the pyrolysis of lignocellulose is a complex mixture of polar low molecular mass oxygenated compounds of various functionalities and non-polar high molecular mass lignin derivatives. Several approaches to the upgrading of bio-oil are currently in progress. This study investigates the valorisation of crude bio-oil using physical and chemical methods. The effects of methanol addition on some properties of the bio-oil are investigated. Stable bio-oil/diesel oil emulsions are produced by the addition of surfactants with a hydrophilic-lipophilic balance value of 5–6. An alternative approach towards the upgrading of bio-oil is the hydrotreatment of the water-soluble fraction of bio-oil. Two-stage hydroprocessing with noble-metal catalysts Ru/C and Pt/C increases the intrinsic hydrogen content of the water-soluble fraction. The results show that the thermally unstable components including sugars, ketones and aldehydes are readily converted to diols and alcohols at pressures of 5 MPa. These observations can be explained by a set of reaction pathways for the compounds identified.

Production, isolation and identification of low molecular mass peptides from blue cheese by high performance liquid chromatography

1991 ◽  
Vol 58 (3) ◽  
pp. 363-372 ◽  
Author(s):  
Dolores Gonzalez de Llano ◽  
M. Carmen Polo ◽  
Mercedes Ramos
Keyword(s):  
Amino Acids ◽  
Molecular Mass ◽  
High Performance ◽  
Phosphotungstic Acid ◽  
Soluble Fraction ◽  
Water Soluble ◽  
Isolation And Identification ◽  
Blue Cheese ◽  
Water Soluble Fraction ◽  
Gel Permeation

SummaryThe blue cheese nitrogenous fractions soluble in water and in 5% phosphotungstic acid (PTA) were analysed by HPLC after 3–180 d ripening. In the water-soluble fraction, in addition to four or five major peaks corresponding to amino acids, there were many minor peaks, which increased during ripening. The low molecular mass peptides, soluble in 5% PTA, showed ripening-induced increments. A method combining precipitation with 5% PTA, gel permeation and subsequent HPLC was used to isolate some peptides of cheese. Four peptides containing between seven and ten residues were isolated and their amino acid composition and N-terminal residues determined.

Upgrading the Water-Soluble Fraction of Bio-oil by Simultaneous Esterification and Acetalation with Online Extraction

2014 ◽  
Vol 28 (4) ◽  
pp. 2544-2553 ◽  
Author(s):  
Fei Qin ◽  
Hongyou Cui ◽  
Weiming Yi ◽  
Chuanbo Wang
Keyword(s):  
Soluble Fraction ◽  
Water Soluble ◽  
Water Soluble Fraction ◽  
Bio Oil ◽  
Online Extraction
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