Selective Pyrolysis Behaviors of Willow Catalyzed via Phosphoric Acid

2013 ◽  
Vol 724-725 ◽  
pp. 413-418
Author(s):  
Jun Li Liu ◽  
Jian Chun Jiang ◽  
Hai Tao Huang
Keyword(s):  
Acetic Acid ◽  
Phenolic Compounds ◽  
Phosphoric Acid ◽  
Raw Material ◽  
Acid Formation ◽  
Pyrolysis Products ◽  
Acetic Acid Formation ◽  
The World ◽  
Wood Resource

Willow is an abundant plant in many countries all over the world. It has an extremely rapid growing rate, and it can be considered as a sustainable raw material wood resource. In this study, H3PO4of catalyzed willow pyrolysis was investigated by means of CP-GC-MS. Moreover pyrolysis products such as furfural, levoglucosenone,levoglucosan and phenolic compounds was ananlyzed. The results indicate that H3PO4shows increased selectivity towards sugar and furan compounds at the expense of acetic acid and phenolic compounds. The biomass treatment with H3PO4enhances dehydration and decarbonylation of levoglucosan resulting in more furfural and levoglucosenone, promoting the lignin to form carbon rather than phenolic compounds. and inhibit acetic acid formation.. The content of the major sugar compounds reached 50% in the prensence of catalyst. The content of the major furan compounds enhanced, mainly furfural.

scholarly journals The catalytic and radical mechanism for ethanol oxidation to acetic acid

2019 ◽  
Vol 55 (79) ◽  
pp. 11833-11836 ◽  
Author(s):  
Sotiria Mostrou ◽  
Andreas Nagl ◽  
Marco Ranocchiari ◽  
Karin Föttinger ◽  
Jeroen A. van Bokhoven
Keyword(s):  
Acetic Acid ◽  
Liquid Phase ◽  
Ethanol Oxidation ◽  
Acid Formation ◽  
Radical Mechanism ◽  
Acid Proceeds ◽  
Acetic Acid Formation

Liquid-phase ethanol oxidation to acetic acid proceeds in two steps: catalytic ethanol oxidation and non-catalytic acetaldehyde autoxidation. The balance between the two-steps coincides in the acetic acid formation and provides information for designing selective catalysts.

Stereochemistry of acetic acid formation from 5-methyltetrahydrofolate by Clostridium thermoaceticum

1987 ◽  
Vol 109 (10) ◽  
pp. 3173-3174 ◽  
Author(s):  
H. Lebertz ◽  
H. Simon ◽  
L. F. Courtney ◽  
S. J. Benkovic ◽  
L. D. Zydowsky ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Acid Formation ◽  
Clostridium Thermoaceticum ◽  
Acetic Acid Formation

Acetic Acid Formation by Selective Aerobic Oxidation of Aqueous Ethanol over Heterogeneous Ruthenium Catalysts

ACS Catalysis ◽  
2012 ◽  
Vol 2 (4) ◽  
pp. 604-612 ◽  
Author(s):  
Yury Y. Gorbanev ◽  
Søren Kegnæs ◽  
Christopher W. Hanning ◽  
Thomas W. Hansen ◽  
Anders Riisager
Keyword(s):  
Acetic Acid ◽  
Aqueous Ethanol ◽  
Aerobic Oxidation ◽  
Ruthenium Catalysts ◽  
Acid Formation ◽  
Acetic Acid Formation ◽  
Selective Aerobic Oxidation

Indolyl-3-acetic acid formation byAzotobacter chroococcum

1970 ◽  
Vol 32 (1-3) ◽  
pp. 250-253 ◽  
Author(s):  
Margaret E. Brown ◽  
N. Walker
Keyword(s):  
Acetic Acid ◽  
Acid Formation ◽  
Acetic Acid Formation

scholarly journals ASPECTS OF VINEGARS PRODUCTION AND MARKETING IN MOLDOVA

2021 ◽  
Vol IV (2) ◽  
pp. 128-138
Author(s):  
Alina Boistean ◽  
Keyword(s):  
Acetic Acid ◽  
Raw Materials ◽  
Production Method ◽  
Raw Material ◽  
Local Market ◽  
Tropical Fruit ◽  
Current Trends ◽  
The World ◽  
Different Types ◽  
Balsamic Vinegar

Vinegar is one of the oldest fermented products in the world and its production dates back to around 2000 BC. It is a liquid fermentation product that consists from 4% to 9% acetic acid, which is commonly used and consumed globally, either directly or as a condiment in food. It is produced by two-stage fermentation systems, i.e., the alcoholic fermentation of sugary substrates and subsequently, the acetous fermentation (oxidation) of the ethanol into acetic acid. There are numerous different types of vinegars produced worldwide based on the raw material and the production method used. Among all the vinegars available, the most common types of vinegar, produced in different parts of the world, and including some top-quality famous products, are “cider vinegar,” “balsamic vinegar,” “wine vinegar,” “rice vinegar,” and “malt vinegar.” Tropical fruit vinegars and vinegars made from any kind of agricultural surpluses are also available. The different raw materials and the methods used for the production of the different types of vinegars lead to a variety of products with distinctive characteristics. In this paper, definitions, local market and legislation and current trends in vinegar production are briefly highlighted and discussed.

Unique Temperature Dependence of Acetic Acid Formation in CO2Hydrogenation on Ag-promoted Rh/SiO2Catalyst

1994 ◽  
Vol 23 (2) ◽  
pp. 263-264 ◽  
Author(s):  
Noriyuki Ikehara ◽  
Kouji Hara ◽  
Atsushi Satsuma ◽  
Tadashi Hattori ◽  
Yuichi Murakami
Keyword(s):  
Acetic Acid ◽  
Temperature Dependence ◽  
Acid Formation ◽  
Acetic Acid Formation

Relationship among lipoperoxides, jasmonates and indole-3-acetic acid formation in potato tuber after wounding

2005 ◽  
Vol 39 (6) ◽  
pp. 637-647 ◽  
Author(s):  
Massimo Reverberi ◽  
Corrado Fanelli ◽  
Slaven Zjalic ◽  
Stefania Briganti ◽  
Mauro Picardo ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Potato Tuber ◽  
Acid Formation ◽  
Acetic Acid Formation ◽  
Indole 3 Acetic Acid
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