CINXE.COM

<!DOCTYPE html> <html lang="en" dir="ltr"> <head>  <script async src="https://www.googletagmanager.com/gtag/js?id=G-P63WKM1TM1"></script> <script> window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'G-P63WKM1TM1'); </script>  <script type="text/javascript" > (function(m,e,t,r,i,k,a){m[i]=m[i]||function(){(m[i].a=m[i].a||[]).push(arguments)}; m[i].l=1*new Date(); for (var j = 0; j < document.scripts.length; j++) {if (document.scripts[j].src === r) { return; }} k=e.createElement(t),a=e.getElementsByTagName(t)[0],k.async=1,k.src=r,a.parentNode.insertBefore(k,a)}) (window, document, "script", "https://mc.yandex.ru/metrika/tag.js", "ym"); ym(55165297, "init", { clickmap:false, trackLinks:true, accurateTrackBounce:true, webvisor:false }); </script> <noscript><div><img src="https://mc.yandex.ru/watch/55165297" style="position:absolute; left:-9999px;" alt="" /></div></noscript>    <title>Search results for: hemicellulosic sugars</title> <meta name="description" content="Search results for: hemicellulosic sugars"> <meta name="keywords" content="hemicellulosic sugars"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" type="button" data-toggle="collapse" data-target="#navbarMenu" aria-controls="navbarMenu" aria-expanded="false" aria-label="Toggle navigation"> <span class="navbar-toggler-icon"></span> </button> <div class="w-100"> <div class="d-none d-lg-flex flex-row-reverse"> <form method="get" action="https://waset.org/search" class="form-inline my-2 my-lg-0"> <input class="form-control mr-sm-2" type="search" placeholder="Search Conferences" value="hemicellulosic sugars" name="q" aria-label="Search"> <button class="btn btn-light my-2 my-sm-0" type="submit"><i class="fas fa-search"></i></button> </form> </div> <div class="collapse navbar-collapse mt-1" id="navbarMenu"> <ul class="navbar-nav ml-auto align-items-center" id="mainNavMenu"> <li class="nav-item"> <a class="nav-link" href="https://waset.org/conferences" title="Conferences in 2024/2025/2026">Conferences</a> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/disciplines" title="Disciplines">Disciplines</a> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/committees" rel="nofollow">Committees</a> </li> <li class="nav-item dropdown"> <a class="nav-link dropdown-toggle" href="#" id="navbarDropdownPublications" role="button" data-toggle="dropdown" aria-haspopup="true" aria-expanded="false"> Publications </a> <div class="dropdown-menu" aria-labelledby="navbarDropdownPublications"> <a class="dropdown-item" href="https://publications.waset.org/abstracts">Abstracts</a> <a class="dropdown-item" href="https://publications.waset.org">Periodicals</a> <a class="dropdown-item" href="https://publications.waset.org/archive">Archive</a> </div> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/page/support" title="Support">Support</a> </li> </ul> </div> </div> </nav> </div> </header> <main> <div class="container mt-4"> <div class="row"> <div class="col-md-9 mx-auto"> <form method="get" action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="hemicellulosic sugars"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 187</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: hemicellulosic sugars</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">187</span> Using Hemicellulosic Liquor from Sugarcane Bagasse to Produce Second Generation Lactic Acid</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Regiane%20A.%20Oliveira">Regiane A. Oliveira</a>, <a href="https://publications.waset.org/abstracts/search?q=Carlos%20E.%20Vaz%20Rossell"> Carlos E. Vaz Rossell</a>, <a href="https://publications.waset.org/abstracts/search?q=Rubens%20Maciel%20Filho"> Rubens Maciel Filho</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lactic acid, besides a valuable chemical may be considered a platform for other chemicals. In fact, the feasibility of hemicellulosic sugars as feedstock for lactic acid production process, may represent the drop of some of the barriers for the second generation bioproducts, especially bearing in mind the 5-carbon sugars from the pre-treatment of sugarcane bagasse. Bearing this in mind, the purpose of this study was to use the hemicellulosic liquor from sugarcane bagasse as a substrate to produce lactic acid by fermentation. To release of sugars from hemicellulose it was made a pre-treatment with a diluted sulfuric acid in order to obtain a xylose's rich liquor with low concentration of inhibiting compounds for fermentation (≈ 67% of xylose, ≈ 21% of glucose, ≈ 10% of cellobiose and arabinose, and around 1% of inhibiting compounds as furfural, hydroxymethilfurfural and acetic acid). The hemicellulosic sugars associated with 20 g/L of yeast extract were used in a fermentation process with Lactobacillus plantarum to produce lactic acid. The fermentation process pH was controlled with automatic injection of Ca(OH)2 to keep pH at 6.00. The lactic acid concentration remained stable from the time when the glucose was depleted (48 hours of fermentation), with no further production. While lactic acid is produced occurs the concomitant consumption of xylose and glucose. The yield of fermentation was 0.933 g lactic acid /g sugars. Besides, it was not detected the presence of by-products, what allows considering that the microorganism uses a homolactic fermentation to produce its own energy using pentose-phosphate pathway. Through facultative heterofermentative metabolism the bacteria consume pentose, as is the case of L. plantarum, but the energy efficiency for the cell is lower than during the hexose consumption. This implies both in a slower cell growth, as in a reduction in lactic acid productivity compared with the use of hexose. Also, L. plantarum had shown to have a capacity for lactic acid production from hemicellulosic hydrolysate without detoxification, which is very attractive in terms of robustness for an industrial process. Xylose from hydrolyzed bagasse and without detoxification is consumed, although the hydrolyzed bagasse inhibitors (especially aromatic inhibitors) affect productivity and yield of lactic acid. The use of sugars and the lack of need for detoxification of the C5 liquor from sugarcane bagasse hydrolyzed is a crucial factor for the economic viability of second generation processes. Taking this information into account, the production of second generation lactic acid using sugars from hemicellulose appears to be a good alternative to the complete utilization of sugarcane plant, directing molasses and cellulosic carbohydrates to produce 2G-ethanol, and hemicellulosic carbohydrates to produce 2G-lactic acid. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermentation" title="fermentation">fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid" title=" lactic acid"> lactic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=hemicellulosic%20sugars" title=" hemicellulosic sugars"> hemicellulosic sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=sugarcane" title=" sugarcane"> sugarcane</a> </p> <a href="https://publications.waset.org/abstracts/63319/using-hemicellulosic-liquor-from-sugarcane-bagasse-to-produce-second-generation-lactic-acid" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/63319.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">373</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">186</span> Pretreatment of Aquatic Weed Typha latifolia with Sodium Bisulphate for Enhanced Acid and Enzyme Hydrolysis for Production of Xylitol and Bioethanol</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jyosthna%20Khanna%20Goli">Jyosthna Khanna Goli</a>, <a href="https://publications.waset.org/abstracts/search?q=Shaik%20Naseeruddin"> Shaik Naseeruddin</a>, <a href="https://publications.waset.org/abstracts/search?q=Hameeda%20Bee"> Hameeda Bee</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Employing lignocellulosic biomass in fermentative production of xylitol and bioethanol is gaining interest as it is renewable, cheap, and abundantly available. Xylitol is a polyol, gaining its importance in the food and pharmacological industry due to its low calorific value and anti-cariogenic nature. Bioethanol from lignocellulosic biomass is widely accepted as an alternative fuel for transportation with reduced CO₂ emissions, thus reducing the greenhouse effect. Typha latifolia, an aquatic weed, was found to be promising lignocellulosic substrate as it posses a high amount of sugars and does not compete with arable lands and interfere with food and feed competition. In the present study, xylose from hemicellulosic fraction of typha is converted to xylitol by isolate Jfh5 (Candida. tropicalis) and cellulose part to ethanol using Saccharomyces cerevisiaeVS3. Initially, alkali pretreatment of typha using sodium hydroxide, potassium hydroxide, ammonium hydroxide, calcium hydroxide, sodium bisulphate and sodium dithionate for overnight (18h) at room temperature (28 ± 2°C), resulted in maximum delignification of 75% with 2% (v/v) sodium bisulphate. Later, pretreated biomass was subjected to acid hydrolysis with 1%, 1.5%, 2%, and 3% H₂SO₄ at 110 °C and 121°C for 30 and 60 min, respectively. 2% H₂SO₄ at 121°C for 60 min was found to release 13.5 g /l sugars, which on detoxification and fermentation produced 8.1g/l xylitol with yield and productivity of 0.65g/g and 0.112g/l/h respectively. Further enzymatic hydrolysis of the residual substrate obtained after acid hydrolysis released 11g/l sugar, which on fermentation with VS3 produced 4.9g/l ethanol with yield and productivity of 0.22g/g and 0.136g/l/h respectively. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=delignification" title="delignification">delignification</a>, <a href="https://publications.waset.org/abstracts/search?q=xylitol" title=" xylitol"> xylitol</a>, <a href="https://publications.waset.org/abstracts/search?q=bioethanol" title=" bioethanol"> bioethanol</a>, <a href="https://publications.waset.org/abstracts/search?q=acid%20hydrolysis" title=" acid hydrolysis"> acid hydrolysis</a>, <a href="https://publications.waset.org/abstracts/search?q=enzyme%20hydrolysis" title=" enzyme hydrolysis"> enzyme hydrolysis</a> </p> <a href="https://publications.waset.org/abstracts/121313/pretreatment-of-aquatic-weed-typha-latifolia-with-sodium-bisulphate-for-enhanced-acid-and-enzyme-hydrolysis-for-production-of-xylitol-and-bioethanol" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/121313.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">150</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">185</span> Kinetics of Sugar Losses in Hot Water Blanching of Water Yam (Dioscorea alata)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ayobami%20Solomon%20Popoola">Ayobami Solomon Popoola</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Yam is majorly a carbohydrate food grown in most parts of the world. It could be boiled, fried or roasted for consumption in a variety of ways. Blanching is an established heat pre-treatment given to fruits and vegetables prior to further processing such as dehydration, canning, freezing etc. Losses of soluble solids during blanching has been a great problem because a reasonable quantity of the water-soluble nutrients are inevitably leached into the blanching water. Without blanching, the high residual levels of reducing sugars after extended storage produce a dark, bitter-tasting product because of the Maillard reactions of reducing sugars at frying temperature. Measurement and prediction of such losses are necessary for economic efficiency in production and to establish the level of effluent treatment of the blanching water. This paper aims at resolving this problem by investigating the effects of cube size and temperature on the rate of diffusional losses of reducing sugars and total sugars during hot water blanching of water-yam. The study was carried out using four temperature levels (65, 70, 80 and 90 °C) and two cubes sizes (0.02 m³ and 0.03 m³) at 4 times intervals (5, 10, 15 and 20 mins) respectively. Obtained data were fitted into Fick’s non-steady equation from which diffusion coefficients (Da) were obtained. The Da values were subsequently fitted into Arrhenius plot to obtain activation energies (Ea-values) for diffusional losses. The diffusion co-efficient were independent of cube size and time but highly temperature dependent. The diffusion coefficients were ≥ 1.0 ×10⁻⁹ m²s⁻¹ for reducing sugars and ≥ 5.0 × 10⁻⁹ m²s⁻¹ for total sugars. The Ea values ranged between 68.2 to 73.9 KJmol⁻¹ and 7.2 to 14.30 KJmol⁻¹ for reducing sugars and total sugars losses respectively. Predictive equations for estimating amount of reducing sugars and total sugars with blanching time of water-yam at various temperatures were also presented. The equation could be valuable in process design and optimization. However, amount of other soluble solids that might have leached into the water along with reducing and total sugars during blanching was not investigated in the study. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=blanching" title="blanching">blanching</a>, <a href="https://publications.waset.org/abstracts/search?q=kinetics" title=" kinetics"> kinetics</a>, <a href="https://publications.waset.org/abstracts/search?q=sugar%20losses" title=" sugar losses"> sugar losses</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20yam" title=" water yam"> water yam</a> </p> <a href="https://publications.waset.org/abstracts/96512/kinetics-of-sugar-losses-in-hot-water-blanching-of-water-yam-dioscorea-alata" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/96512.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">165</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">184</span> Production of High-Content Fructo-Oligosaccharides</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=C.%20Nobre">C. Nobre</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20C.%20Castro"> C. C. Castro</a>, <a href="https://publications.waset.org/abstracts/search?q=A.-L.%20Hantson"> A.-L. Hantson</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20A.%20Teixeira"> J. A. Teixeira</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20R.%20Rodrigues"> L. R. Rodrigues</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20De%20Weireld"> G. De Weireld</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fructo-oligosaccharides (FOS) are produced from sucrose by Aureobasidium pullulans in yields between 40-60% (w/w). To increase the amount of FOS it is necessary to remove the small, non-prebiotic sugars, present. Two methods for producing high-purity FOS have been developed: the use of microorganisms able to consume small saccharides; and the use of continuous chromatography to separate sugars: simulated moving bed (SMB). It is herein proposed the combination of both methods. The aim of this study is to optimize the composition of the fermentative broth (in terms of salts and sugars) that will be further purified by SMB. A yield of 0.63 gFOS.g Sucrose-1 was obtained with A. pullulans using low amounts of salts in the initial fermentative broth. By removing the small sugars, Saccharomyces cerevisiae and Zymomonas mobilis increased the percentage of FOS from around 56.0% to 83% (w/w) in average, losing only 10% (w/w) of FOS during the recovery process. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fructo-oligosaccharides" title="fructo-oligosaccharides">fructo-oligosaccharides</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20treatment" title=" microbial treatment"> microbial treatment</a>, <a href="https://publications.waset.org/abstracts/search?q=Saccharomyces%20cerevisiae" title=" Saccharomyces cerevisiae"> Saccharomyces cerevisiae</a>, <a href="https://publications.waset.org/abstracts/search?q=Zymomonas%20mobilis" title=" Zymomonas mobilis"> Zymomonas mobilis</a> </p> <a href="https://publications.waset.org/abstracts/16472/production-of-high-content-fructo-oligosaccharides" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16472.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">308</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">183</span> Fermentable Sugars from Palm Empty Fruit Bunch Biomass for Bioethanol Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=U.%20A.%20Asli">U. A. Asli</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Hamid"> H. Hamid</a>, <a href="https://publications.waset.org/abstracts/search?q=Z.%20A.%20Zakaria"> Z. A. Zakaria</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20N.%20Sadikin"> A. N. Sadikin</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Rasit"> R. Rasit</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study investigated the effect of a dilute acid, lime and ammonia aqueous pretreatment on the fermentable sugars conversion from empty fruit bunch (EFB) biomass. The dilute acid treatment was carried out in an autoclave, at 121ºC with 4 % of sulphuric acid. In the lime pretreatment, 3 wt % of calcium hydroxide was used, whereas the third method was done by soaking EFB with 28 % ammonia solution. Then the EFB biomass was subjected to a two-stage-acid hydrolysis process. Subsequently, the hydrolysate was fermented by using instant baker’s yeast to produce bioethanol. The highest glucose yield was 890 mg/g of biomass, obtained from the sample which underwent lime pretreatment. The highest bioethanol yield of 6.1mg/g of glucose was achieved from acid pretreatment. This showed that the acid pretreatment gave the most fermentable sugars compared to the other two pretreatments. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bioethanol" title="bioethanol">bioethanol</a>, <a href="https://publications.waset.org/abstracts/search?q=biomass" title=" biomass"> biomass</a>, <a href="https://publications.waset.org/abstracts/search?q=empty%20fruit%20bunch%20%28EFB%29" title=" empty fruit bunch (EFB)"> empty fruit bunch (EFB)</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentable%20sugars" title=" fermentable sugars"> fermentable sugars</a> </p> <a href="https://publications.waset.org/abstracts/3408/fermentable-sugars-from-palm-empty-fruit-bunch-biomass-for-bioethanol-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/3408.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">616</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">182</span> Neutral Sugars in Two-Step Hydrolysis of Laurel-Leaved and Cryptomeria japonica Forests</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ayuko%20Itsuki">Ayuko Itsuki</a>, <a href="https://publications.waset.org/abstracts/search?q=Sachiyo%20Aburatani"> Sachiyo Aburatani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Soil neutral sugar contents in Kasuga-yama Hill Primeval Forest, which is a World Heritage Site in Nara, Japan consisting of lowland laurel-leaved forest where natural conditions have been preserved for more than 1,000 years, were examined using the two-step hydrolysis to clarify the source of the neutral sugar and relations with the neutral sugar constituted the soil organic matter and the microbial biomass. Samples were selected from the soil (L, F, H and A horizons) surrounding laurel-leaved (BB-1) and Carpinus japonica (BB-2 and PW) trees for analysis. The neutral sugars were one factor of increasing the fungal and bacterial biomass in the laurel-leaved forest soil (BB-1). The more neutral sugar contents in the Cryptomeria japonica forest soil (PW) contributed to the growth of the bacteria and fungi than those of in the Cryptomeria japonica forest soil (BB-2). The neutral sugars had higher correlation with the numbers of bacteria and fungi counted by the dilution plate count method than by the direct microscopic count method. The numbers of fungi had higher correlation with those of bacteria by the dilution plate method. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=forest%20soil" title="forest soil">forest soil</a>, <a href="https://publications.waset.org/abstracts/search?q=neutral%20sugars" title=" neutral sugars"> neutral sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=soil%20organic%20matter" title=" soil organic matter"> soil organic matter</a>, <a href="https://publications.waset.org/abstracts/search?q=two-step%20hydrolysis" title=" two-step hydrolysis"> two-step hydrolysis</a> </p> <a href="https://publications.waset.org/abstracts/61994/neutral-sugars-in-two-step-hydrolysis-of-laurel-leaved-and-cryptomeria-japonica-forests" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61994.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">271</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">181</span> Storage Influence on Physico-Chemical Composition and Antioxidant Activity of Jamun Drink Prepared From Two Types of Pulp</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Atif%20Randhawa">Muhammad Atif Randhawa</a>, <a href="https://publications.waset.org/abstracts/search?q=Mahreen%20Akhtar"> Mahreen Akhtar</a>, <a href="https://publications.waset.org/abstracts/search?q=Sidrah"> Sidrah</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this paper, Jamun (Syzygium cumini; Myrtaceae) drink enriched with jamun pulp and seed was assessed for different physicochemical parameters (titratable acidity, pH, TSS, ascorbic acid, and total sugars and reducing sugars) and phytochemical aspects at every 15 days interval till 60 days storage period. Jamun pulp both with seed and without seed were used at levels of 7, 10 and 13 percent to prepare jamun drink in six combinations; T1 (7% pulp without seed), T2 (10% pulp without seed), T3 (13% pulp without seed), T4 (7% pulp with seed), T5 (10% pulp with seed), T6 (13% pulp with seed). Storage period resulted decrease in pH (4.18 to 4.08) and ascorbic acid (21.92%) significantly along with phenolic contents (6.13 to 4.85g of GAE/kg) and antioxidant activity (70.68 to 48.62 percent) within treatments. All treatments showed significant increases in total sugars (11.59 to 11.80%), reducing sugars (2.30 to 2.50%), TSS (12.2 to 13.32 °B) and acidity (0.23% to 0.31%) during storage. Treatments T3, T5 and T6 showed best results in terms of all physicochemical parameters during storage. Statistically significant differences were obtained among sensory parameters as a function of pulp type and concentration, while treatment T5 (10% pulp with seed) obtained highest score (7.16) in terms of all sensory parameters. It can be concluded that nutrient rich jamun drink can be prepared as an attempt to add value to the underutilized jamun fruit of Pakistan. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=Jamun%20beverage" title=" Jamun beverage"> Jamun beverage</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical" title=" physicochemical"> physicochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=storage" title=" storage"> storage</a> </p> <a href="https://publications.waset.org/abstracts/41444/storage-influence-on-physico-chemical-composition-and-antioxidant-activity-of-jamun-drink-prepared-from-two-types-of-pulp" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41444.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">310</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">180</span> Kinetics Study for the Recombinant Cellulosome to the Degradation of Chlorella Cell Residuals</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=C.%20C.%20Lin">C. C. Lin</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20C.%20Kan"> S. C. Kan</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20W.%20Yeh"> C. W. Yeh</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20I%20Chen"> C. I Chen</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20J.%20Shieh"> C. J. Shieh</a>, <a href="https://publications.waset.org/abstracts/search?q=Y.%20C.%20Liu"> Y. C. Liu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, lipid-deprived residuals of microalgae were hydrolyzed for the production of reducing sugars by using the recombinant Bacillus cellulosome, carrying eight genes from the Clostridium thermocellum ATCC27405. The obtained cellulosome was found to exist mostly in the broth supernatant with a cellulosome activity of 2.4 U/mL. Furthermore, the Michaelis-Menten constant (Km) and Vmax of cellulosome were found to be 14.832 g/L and 3.522 U/mL. The activation energy of the cellulosome to hydrolyze microalgae LDRs was calculated as 32.804 kJ/mol. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=lipid-deprived%20residuals%20of%20microalgae" title="lipid-deprived residuals of microalgae">lipid-deprived residuals of microalgae</a>, <a href="https://publications.waset.org/abstracts/search?q=cellulosome" title=" cellulosome"> cellulosome</a>, <a href="https://publications.waset.org/abstracts/search?q=cellulose" title=" cellulose"> cellulose</a>, <a href="https://publications.waset.org/abstracts/search?q=reducing%20sugars" title=" reducing sugars"> reducing sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=kinetics" title=" kinetics"> kinetics</a> </p> <a href="https://publications.waset.org/abstracts/30811/kinetics-study-for-the-recombinant-cellulosome-to-the-degradation-of-chlorella-cell-residuals" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/30811.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">402</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">179</span> Fermentation of Xylose and Glucose Mixture in Intensified Reactors by Scheffersomyces stipitis to Produce Ethanol</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20C.%20Santos">S. C. Santos</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20R.%20Dion%C3%ADsio"> S. R. Dionísio</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20L.%20D.%20De%20Andrade"> A. L. D. De Andrade</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20R.%20Roque"> L. R. Roque</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20C.%20Da%20Costa"> A. C. Da Costa</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20L.%20Ienczak"> J. L. Ienczak</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this work, two fermentations at different temperatures (25 and 30 ºC), with cell recycling, were accomplished to produce ethanol, using a mix of commercial substrates, xylose (70%) and glucose (30%), as organic source for Scheffersomyces stipitis. Five consecutive fermentations of 80 g L-1 (1º, 2º and 3º recycles), 96 g L-1 (4º recycle) and 120 g L-1 (5º recycle)reduced sugars led to a final maximum ethanol concentration of 17.2 and 34.5 g L-1, at 25 and 30 ºC, respectively. Glucose was the preferred substrate; moreover xylose startup degradation was initiated after a remaining glucose presence in the medium. Results showed that yeast acid treatment, performed before each cycle, provided improvements on cell viability, accompanied by ethanol productivity of 2.16 g L-1 h-1 at 30 ºC. A maximum 36% of xylose was retained in the fermentation medium and after five-cycle fermentation an ethanol yield of 0.43 g ethanol/g sugars was observed. S. stipitis fermentation capacity and tolerance showed better results at 30 ºC with 83.4% of theoretical yield referenced on initial biomass. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=5-carbon%20sugar" title="5-carbon sugar">5-carbon sugar</a>, <a href="https://publications.waset.org/abstracts/search?q=cell%20recycling%20fermenter" title=" cell recycling fermenter"> cell recycling fermenter</a>, <a href="https://publications.waset.org/abstracts/search?q=mixed%20sugars" title=" mixed sugars"> mixed sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=xylose-fermenting%20yeast" title=" xylose-fermenting yeast"> xylose-fermenting yeast</a> </p> <a href="https://publications.waset.org/abstracts/20681/fermentation-of-xylose-and-glucose-mixture-in-intensified-reactors-by-scheffersomyces-stipitis-to-produce-ethanol" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/20681.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">417</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">178</span> Ethanol and Biomass Production from Spent Sulfite Liquor by Filamentous Fungi</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20T.%20Asadollahzadeh">M. T. Asadollahzadeh</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Ghasemian"> A. Ghasemian</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20R.%20Saraeian"> A. R. Saraeian</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Resalati"> H. Resalati</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20R.%20Lennartsson"> P. R. Lennartsson</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20J.%20Taherzadeh"> M. J. Taherzadeh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Since filamentous fungi are capable of assimilating several types of sugars (hexoses and pentoses), they are potential candidates for bioconversion of spent sulfite liquor (SSL). Three filamentous fungi such as <em>Aspergillus oryzae</em>, <em>Mucor indicus</em>, and <em>Rhizopus oryzae</em> were investigated in this work. The SSL was diluted in order to obtain concentrations of 50, 60, 70, 80, and 90% and supplemented with two types of nutrients. The results from cultivations in shake flask showed that <em>A. oryzae</em> and <em>M. indicus</em> were not able to grow in pure SSL and SSL90% while <em>R. oryzae</em> could grow only in SSL50% and SSL60%. Cultivation with <em>A. oryzae</em> resulted in the highest yield of produced fungal biomass, while <em>R. oryzae</em> cultivation resulted in the lowest fungal biomass yield. Although, the mediums containing yeast extract, (NH<sub>4</sub>)<sub>2</sub>SO<sub>4</sub>, KH<sub>2</sub>PO<sub>4</sub>, CaCl<sub>2</sub>∙2H<sub>2</sub>O, and MgSO<sub>4</sub>∙7H<sub>2</sub>O as nutrients supplementations produced higher fungal biomass compared to the mediums containing NH<sub>4</sub>H<sub>2</sub>PO<sub>4</sub> and ammonia, but there was no significant difference between two types of nutrients in terms of sugars and acetic acid consumption rate. The sugars consumption in <em>M. indicus</em> cultivation was faster than <em>A. oryzae</em> and <em>R. oryzae</em> cultivation. Acetic acid present in SSL was completely consumed during cultivation of all fungi. <em>M. indicus</em> was the best and fastest ethanol producer from SSL among the fungi examined, when yeast extract and salts were used as nutrients supplementations. Furthermore, no further improvement in ethanol concentration and rate of sugars consumption was obtained in medium supplemented with NH<sub>4</sub>H<sub>2</sub>PO<sub>4</sub> and ammonia compared to medium containing yeast extract, (NH<sub>4</sub>)<sub>2</sub>SO<sub>4</sub>, KH<sub>2</sub>PO<sub>4</sub>, CaCl<sub>2</sub>∙2H<sub>2</sub>O, and MgSO<sub>4</sub>∙7H<sub>2</sub>O. On the other hand, the higher dilution of SSL resulted in a better fermentability, and better consumption of sugars and acetic acid. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ethanol" title="ethanol">ethanol</a>, <a href="https://publications.waset.org/abstracts/search?q=filamentous%20fungi" title=" filamentous fungi"> filamentous fungi</a>, <a href="https://publications.waset.org/abstracts/search?q=fungal%20biomass" title=" fungal biomass"> fungal biomass</a>, <a href="https://publications.waset.org/abstracts/search?q=spent%20sulfite%20liquor" title=" spent sulfite liquor"> spent sulfite liquor</a> </p> <a href="https://publications.waset.org/abstracts/53168/ethanol-and-biomass-production-from-spent-sulfite-liquor-by-filamentous-fungi" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53168.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">254</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">177</span> Quality Assessment of Some Selected Locally Produced and Marketed Soft Drinks </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gerardette%20Darkwah">Gerardette Darkwah</a>, <a href="https://publications.waset.org/abstracts/search?q=Gloria%20Ankar%20Brewoo"> Gloria Ankar Brewoo</a>, <a href="https://publications.waset.org/abstracts/search?q=John%20%20Barimah"> John Barimah</a>, <a href="https://publications.waset.org/abstracts/search?q=Gilbert%20Owiah%20Sampson"> Gilbert Owiah Sampson</a>, <a href="https://publications.waset.org/abstracts/search?q=Vincent%20Abe-Inge"> Vincent Abe-Inge</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Soft drinks which are widely consumed in Ghana have been reported in other countries to contain toxic heavy metals beyond the acceptable limits in other countries. Therefore, the objective of this study was to assess the quality characteristics of selected locally produced and marketed soft drinks. Three (3) different batches of 23 soft drinks were sampled from the Takoradi markets. The samples were prescreened for the presence of reducing sugars, phosphates, alcohol and carbon dioxide. The heavy metal contents and physicochemical properties were also determined with AOAC methods. The results indicated the presence of reducing sugars, carbon dioxide and the absence of alcohol in all the selected soft drink samples. The pH, total sugars, moisture, total soluble solids (TSS) and titratable acidity ranged from 2.42 – 3.44, 3.30 – 10.44%, 85.63 – 94.85%, 5.00 – 13.33°Brix, and 0.21 – 1.99% respectively. The concentration of heavy metals were also below detection limits in all samples. The quality of the selected were within specifications prescribed by regulatory bodies. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=heavy%20metal%20contamination" title="heavy metal contamination">heavy metal contamination</a>, <a href="https://publications.waset.org/abstracts/search?q=locally%20manufactured" title=" locally manufactured"> locally manufactured</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a>, <a href="https://publications.waset.org/abstracts/search?q=soft%20drinks" title=" soft drinks"> soft drinks</a> </p> <a href="https://publications.waset.org/abstracts/124288/quality-assessment-of-some-selected-locally-produced-and-marketed-soft-drinks" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/124288.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">147</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">176</span> Microwave-Assisted Synthesis of a Class of Pyridine and Purine Thioglycoside Analogs</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mamdouh%20Abu-Zaied">Mamdouh Abu-Zaied</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Mohamed"> K. Mohamed</a>, <a href="https://publications.waset.org/abstracts/search?q=Galal%20A.%20Nawwar"> Galal A. Nawwar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Microwave-assisted synthesis of a new class of pyridine or purine thioglycoside analogs from readily available starting materials has been described. The key step of this protocol is the formation of sodium pyridine 4-thiolate 4 and pyrazolo[1,5-a]pyrimidine-7-thiolate 5 derivatives via condensation of 1 with cyanoacetanilide derivative 2 or 5-aminopyrazole derivative 3 respectively under microwave irradiation, followed by coupling with halo sugars to give the corresponding pyridine and purine thioglycoside analogs. The obtained compounds were evaluated in vitro against lung (A549), colon (HCT116), liver (HEPG2), and MCF-7(breast) cancer cell lines. Some of them recorded promising activities. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antitumor" title="antitumor">antitumor</a>, <a href="https://publications.waset.org/abstracts/search?q=cyclic%20sugars" title=" cyclic sugars"> cyclic sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=pyrazoles" title=" pyrazoles"> pyrazoles</a>, <a href="https://publications.waset.org/abstracts/search?q=pyridines" title=" pyridines"> pyridines</a>, <a href="https://publications.waset.org/abstracts/search?q=pyrimidines" title=" pyrimidines"> pyrimidines</a>, <a href="https://publications.waset.org/abstracts/search?q=purines" title=" purines"> purines</a>, <a href="https://publications.waset.org/abstracts/search?q=thioglycosides" title=" thioglycosides"> thioglycosides</a> </p> <a href="https://publications.waset.org/abstracts/61036/microwave-assisted-synthesis-of-a-class-of-pyridine-and-purine-thioglycoside-analogs" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61036.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">241</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">175</span> Exploring the Physicochemical and Quality Attributes of Potato Cultivars during Subsequent Storage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Atif%20Randhawa">Muhammad Atif Randhawa</a>, <a href="https://publications.waset.org/abstracts/search?q=Adnan%20Amjad"> Adnan Amjad</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Nadeem"> Muhammad Nadeem </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Potato (Solanum tuberosum) popularly known as ‘the king of vegetables’, has emerged as fourth most important food crop after rice, wheat and maize. Potato contains carbohydrates, minerals, vitamins and antioxidants. The antioxidants of potatoes especially vitamin C helps in reducing cancer, cardiovascular diseases and high blood pressure by binding free radicals. Physical characteristics and some major chemical properties of potato tubers at fresh and stored stages were investigated. Two varieties of potatoes, Sante (V1) having white colour and Lal moti (V2) with red colour were stored for 3 months and analysis were performed after each month interval. Physical and chemical attributes including weight loss, sprouting, specific gravity, pH, total sugars (reducing and non-reducing sugars) and vitamin C were analyzed before and after storage. Value of weight loss at zero day was null but it increased to 6.45% after 90 days on average in both cultivars and sprouting increased gradually at the end of 90 days. Moreover total sugars were 3.10% at zero day but increased to 9.30% after 90 days. Ascorbic acid was decreased during storage from 17.49(mg/100g) to 3.79. Both varieties of potato were stored at 60C and 120C temperatures with 85% relative humidity in order to prolong their acceptability in the market. The storage conditions influence the potatoes quality and consequently their acceptability to consumer. The data was analyzed statistically and clarifies that total sugars, weight loss, sprouting and specific gravity increase during the storage period while ascorbic acid (Vit-C) and pH decreased. Among both varieties that were stored at 60C and 120C, Sante (V1) was better than Lal moti (V2) due to less physicochemical and quality changes at 60C as compared to store at 120C. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=physicochemical" title="physicochemical">physicochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=potato" title=" potato"> potato</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20attributes" title=" quality attributes"> quality attributes</a>, <a href="https://publications.waset.org/abstracts/search?q=storage" title=" storage"> storage</a> </p> <a href="https://publications.waset.org/abstracts/41487/exploring-the-physicochemical-and-quality-attributes-of-potato-cultivars-during-subsequent-storage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41487.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">442</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">174</span> Techno-Economic Analysis of 1,3-Butadiene and ε-Caprolactam Production from C6 Sugars</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Iris%20Vural%20Gursel">Iris Vural Gursel</a>, <a href="https://publications.waset.org/abstracts/search?q=Jonathan%20Moncada"> Jonathan Moncada</a>, <a href="https://publications.waset.org/abstracts/search?q=Ernst%20Worrell"> Ernst Worrell</a>, <a href="https://publications.waset.org/abstracts/search?q=Andrea%20Ramirez"> Andrea Ramirez</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In order to achieve the transition from a fossil to bio-based economy, biomass needs to replace fossil resources in meeting the world’s energy and chemical needs. This calls for development of biorefinery systems allowing cost-efficient conversion of biomass to chemicals. In biorefinery systems, feedstock is converted to key intermediates called platforms which are converted to wide range of marketable products. The C6 sugars platform stands out due to its unique versatility as precursor for multiple valuable products. Among the different potential routes from C6 sugars to bio-based chemicals, 1,3-butadiene and ε-caprolactam appear to be of great interest. Butadiene is an important chemical for the production of synthetic rubbers, while caprolactam is used in production of nylon-6. In this study, ex-ante techno-economic performance of 1,3-butadiene and ε-caprolactam routes from C6 sugars were assessed. The aim is to provide insight from an early stage of development into the potential of these new technologies, and the bottlenecks and key cost-drivers. Two cases for each product line were analyzed to take into consideration the effect of possible changes on the overall performance of both butadiene and caprolactam production. Conceptual process design for the processes was developed using Aspen Plus based on currently available data from laboratory experiments. Then, operating and capital costs were estimated and an economic assessment was carried out using Net Present Value (NPV) as indicator. Finally, sensitivity analyses on processing capacity and prices was done to take into account possible variations. Results indicate that both processes perform similarly from an energy intensity point of view ranging between 34-50 MJ per kg of main product. However, in terms of processing yield (kg of product per kg of C6 sugar), caprolactam shows higher yield by a factor 1.6-3.6 compared to butadiene. For butadiene production, with the economic parameters used in this study, for both cases studied, a negative NPV (-642 and -647 M€) was attained indicating economic infeasibility. For the caprolactam production, one of the cases also showed economic infeasibility (-229 M€), but the case with the higher caprolactam yield resulted in a positive NPV (67 M€). Sensitivity analysis indicated that the economic performance of caprolactam production can be improved with the increase in capacity (higher C6 sugars intake) reflecting benefits of the economies of scale. Furthermore, humins valorization for heat and power production was considered and found to have a positive effect. Butadiene production was found sensitive to the price of feedstock C6 sugars and product butadiene. However, even at 100% variation of the two parameters, butadiene production remained economically infeasible. Overall, the caprolactam production line shows higher economic potential in comparison to that of butadiene. The results are useful in guiding experimental research and providing direction for further development of bio-based chemicals. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bio-based%20chemicals" title="bio-based chemicals">bio-based chemicals</a>, <a href="https://publications.waset.org/abstracts/search?q=biorefinery" title=" biorefinery"> biorefinery</a>, <a href="https://publications.waset.org/abstracts/search?q=C6%20sugars" title=" C6 sugars"> C6 sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=economic%20analysis" title=" economic analysis"> economic analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=process%20modelling" title=" process modelling"> process modelling</a> </p> <a href="https://publications.waset.org/abstracts/85295/techno-economic-analysis-of-13-butadiene-and-e-caprolactam-production-from-c6-sugars" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/85295.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">152</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">173</span> Comparative Growth Kinetic Studies of Two Strains Saccharomyces cerevisiae Isolated from Dates and a Commercial Strain</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nizar%20Chaira">Nizar Chaira</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Dates, main products of the oases, due to their therapeutic interests, are considered highly nutritious fruit. Several studies on the valuation biotechnology and technology of dates are made, and several products are already prepared. Isolation of the yeast Saccharomyces cerevisiae, naturally presents in a scrap of date, optimization of growth in the medium based on date syrup and production biomass can potentially expand the range of secondary products of dates. To this end, this paper tries to study the suitability for processing dates technology and biotechnology to use the date pulp as a carbon source for biological transformation. Two strains of Saccharomyces cerevisiae isolated from date syrup (S1, S2) and a commercial strain have used for this study. After optimization of culture conditions, production in a fermenter on two different media (date syrup and beet molasses) was performed. This is followed by studying the kinetics of growth, protein production and consumption of sugars in crops strain 1, 2 and the commercial strain and on both media. The results obtained showed that a concentration of 2% sugar, 2.5 g/l yeast extract, pH 4.5 and a temperature between 25 and 35°C are the optimal conditions for cultivation in a bioreactor. The exponential phase of the specific growth rate of a strain on both media showed that it is about 0.3625 h-1 for the production of a medium based on date syrup and 0.3521 h-1 on beet molasses with a generation time equal to 1.912 h and on the medium based on date syrup, yeast consumes preferentially the reducing sugars. For the production of protein, we showed that this latter presents an exponential phase when the medium starts to run out of reducing sugars. For strain 2, the specific growth rate is about 0.261h-1 for the production on a medium based on date syrup and 0207 h-1 on beet molasses and the base medium syrup date of the yeast consumes preferentially reducing sugars. For the invertase and other metabolits, these increases rapidly after exhaustion of reducing sugars. The comparison of productivity between the three strains on the medium based on date syrup showed that the maximum value is obtained with the second strain: p = 1072 g/l/h as it is about of 0923 g/l/h for strain 1 and 0644 g/l/h for the commercial strain. Thus, isolates of date syrup are more competitive than the commercial strain and can give the same performance in a shorter time with energy gain. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=date%20palm" title="date palm">date palm</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=molasses" title=" molasses"> molasses</a>, <a href="https://publications.waset.org/abstracts/search?q=Saccharomyces" title=" Saccharomyces"> Saccharomyces</a>, <a href="https://publications.waset.org/abstracts/search?q=syrup" title=" syrup"> syrup</a> </p> <a href="https://publications.waset.org/abstracts/57047/comparative-growth-kinetic-studies-of-two-strains-saccharomyces-cerevisiae-isolated-from-dates-and-a-commercial-strain" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/57047.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">321</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">172</span> Production of Novel Antibiotics by Importing eryK and eryG Genes in Streptomyces fradiae</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Neda%20Gegar%20Goshe">Neda Gegar Goshe</a>, <a href="https://publications.waset.org/abstracts/search?q=Hossein%20Rassi"> Hossein Rassi </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The antibacterial properties of macrolide antibiotics (such as erythromycin and tylosin) depend ultimately on the glycosylation of otherwise inactive polyketide lactones. Among the sugars commonly found in such macrolides are various 6-deoxyhexoses including the 3-dimethylamino sugars mycaminose and desosamine (4-deoxymycaminose). Some macrolides (such as tylosin) possess multiple sugar moieties, whereas others (such as erythromycin) have two sugar substituents. Streptomyces fradiae is an ideal host for development of generic polyketide-overproducing strains because it contains three of the most common precursors-malonyl-CoA, methylmalonyl-CoA and ethylmalonyl-CoA-used by modular PKS, and is a host that is amenable to genetic manipulation. As patterns of glycosylation markedly influence a macrolide's drug activity, there is considerable interest in the possibility of using combinatorial biosynthesis to generate new pairings of polyketide lactones with sugars, especially 6-deoxyhexoses. Here, we report a successful attempt to alter the aminodeoxyhexose-biosynthetic capacity of Streptomyces fradiae (a producer of tylosin) by importing genes from the erythromycin producer Saccharopolyspora erythraea. The biotransformation of erythromycin-D into the desired major component erythromycin-A involves two final enzymatic reactions, EryK-catalyzed hydroxylation at the C-12 position of the aglycone and EryG-catalyzed O methylation at the C-3 position of macrose .This engineered S. fradiae produced substantial amounts of two potentially useful macrolides that had not previously been obtained by fermentation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Streptomyces%20fradiae" title="Streptomyces fradiae">Streptomyces fradiae</a>, <a href="https://publications.waset.org/abstracts/search?q=eryK%20and%20eryG%20genes" title=" eryK and eryG genes"> eryK and eryG genes</a>, <a href="https://publications.waset.org/abstracts/search?q=tylosin" title=" tylosin"> tylosin</a>, <a href="https://publications.waset.org/abstracts/search?q=antibiotics" title=" antibiotics"> antibiotics</a> </p> <a href="https://publications.waset.org/abstracts/28452/production-of-novel-antibiotics-by-importing-eryk-and-eryg-genes-in-streptomyces-fradiae" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28452.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">325</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">171</span> Production of Novel Antibiotics of Tylosin by Importing eryK and eryG Genes in Streptomyces fradiae</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Neda%20Gegar%20Goshe">Neda Gegar Goshe</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Moradi"> M. Moradi</a>, <a href="https://publications.waset.org/abstracts/search?q=Hossein%20Rassi"> Hossein Rassi </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The antibacterial properties of macrolide antibiotics (such as erythromycin and tylosin) depend ultimately on the glycosylation of otherwise inactive polyketide lactones. Among the sugars commonly found in such macrolides are various 6-deoxyhexoses including the 3-dimethylamino sugars mycaminose and desosamine (4-deoxymycaminose). Some macrolides (such as tylosin) possess multiple sugar moieties, whereas others (such as erythromycin) have two sugar substituents. Streptomyces fradiae is an ideal host for development of generic polyketide-overproducing strains because it contains three of the most common precursors-malonyl-CoA, methylmalonyl-CoA and ethylmalonyl-CoA-used by modular PKS, and is a host that is amenable to genetic manipulation. As patterns of glycosylation markedly influence a macrolide's drug activity, there is considerable interest in the possibility of using combinatorial biosynthesis to generate new pairings of polyketide lactones with sugars, especially 6-deoxyhexoses. Here, we report a successful attempt to alter the aminodeoxyhexose-biosynthetic capacity of Streptomyces fradiae (a producer of tylosin) by importing genes from the erythromycin producer Saccharopolyspora erythraea. The bio transformation of erythromycin-D into the desired major component erythromycin-A involves two final enzymatic reactions, EryK-catalyzed hydroxylation at the C-12 position of the aglycone and EryG-catalyzed O methylation at the C-3 position of macrose. This engineered S. fradiae produced substantial amounts of two potentially useful macrolides that had not previously been obtained by fermentation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=tylosin" title="tylosin">tylosin</a>, <a href="https://publications.waset.org/abstracts/search?q=eryK%20and%20eryG%20genes" title=" eryK and eryG genes"> eryK and eryG genes</a>, <a href="https://publications.waset.org/abstracts/search?q=streptomyces%20fradiae" title=" streptomyces fradiae"> streptomyces fradiae</a> </p> <a href="https://publications.waset.org/abstracts/28550/production-of-novel-antibiotics-of-tylosin-by-importing-eryk-and-eryg-genes-in-streptomyces-fradiae" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28550.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">352</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">170</span> Response Surface Methodology for the Optimization of Sugar Extraction from Phoenix dactylifera L.</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lila%20Boulekbache-Makhlouf">Lila Boulekbache-Makhlouf</a>, <a href="https://publications.waset.org/abstracts/search?q=Kahina%20Djaoud"> Kahina Djaoud</a>, <a href="https://publications.waset.org/abstracts/search?q=Myriam%20Tazarourte"> Myriam Tazarourte</a>, <a href="https://publications.waset.org/abstracts/search?q=Samir%20Hadjal"> Samir Hadjal</a>, <a href="https://publications.waset.org/abstracts/search?q=Khodir%20Madani"> Khodir Madani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In Algeria, important quantities of secondary date variety (Phoenix dactylifera L.) are generated in each campaign; their chemical composition is similar to that of commercial dates. The present work aims to valorize this common date variety (Degla-Beida) which is often poorly exploited. In this context, we tried to prepare syrup from the secondary date variety and to evaluate the effect of conventional extraction (CE) or water bath extraction (WBE) and alternative extraction (microwaves assisted extraction (MAE), and ultrasounds assisted extraction (UAE)) on its total sugar content (TSC), using response surface methodology (RSM). Then, the analysis of individual sugars was performed by high-performance liquid chromatography (HPLC). Maximum predicted TSC recoveries under the optimized conditions for MAE, UAE and CE were 233.248 ± 3.594 g/l, 202.889 ± 5.797 g/l, and 233.535 ± 5.412 g/l, respectively, which were close to the experimental values: 233.796 ± 1.898 g/l; 202.037 ± 3.401 g/l and 234.380 ± 2.425 g/l. HPLC analysis revealed high similarity in the sugar composition of date juices obtained by MAE (60.11% sucrose, 16.64% glucose and 23.25% fructose) and CE (50.78% sucrose, 20.67% glucose and 28.55% fructose), although a large difference was detected for that obtained by UAE (0.00% sucrose, 46.94% glucose and 53.06% fructose). Microwave-assisted extraction was the best method for the preparation of date syrup with an optimal recovery of total sugar content. However, ultrasound-assisted extraction was the best one for the preparation of date syrup with high content of reducing sugars. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dates" title="dates">dates</a>, <a href="https://publications.waset.org/abstracts/search?q=extraction" title=" extraction"> extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=RSM" title=" RSM"> RSM</a>, <a href="https://publications.waset.org/abstracts/search?q=sugars" title=" sugars"> sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=syrup" title=" syrup"> syrup</a> </p> <a href="https://publications.waset.org/abstracts/104783/response-surface-methodology-for-the-optimization-of-sugar-extraction-from-phoenix-dactylifera-l" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/104783.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">158</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">169</span> Neutral Sugar Contents of Laurel-leaved and Cryptomeria japonica Forests</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ayuko%20Itsuki">Ayuko Itsuki</a>, <a href="https://publications.waset.org/abstracts/search?q=Sachiyo%20Aburatani"> Sachiyo Aburatani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Soil neutral sugar contents in Kasuga-yama Hill Primeval Forest (Nara, Japan) were examined using the Waksman’s approximation analysis to clarify relations with the neutral sugar constituted the soil organic matter and the microbial biomass. Samples were selected from the soil surrounding laurel-leaved (BB-1) and Carpinus japonica (BB-2) trees for analysis. The water and HCl soluble neutral sugars increased microbial biomass of the laurel-leaved forest soil. Arabinose, xylose, and galactose of the HCl soluble fraction were used immediately in comparison with other neutral sugars. Rhamnose, glucose, and fructose of the HCl soluble fraction were re-composed by the microbes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=forest%20soil" title="forest soil">forest soil</a>, <a href="https://publications.waset.org/abstracts/search?q=neutral%20sugaras" title=" neutral sugaras"> neutral sugaras</a>, <a href="https://publications.waset.org/abstracts/search?q=soil%20organic%20matter" title=" soil organic matter"> soil organic matter</a>, <a href="https://publications.waset.org/abstracts/search?q=Waksman%E2%80%99s%20approximation%20analysis" title=" Waksman’s approximation analysis"> Waksman’s approximation analysis</a> </p> <a href="https://publications.waset.org/abstracts/41490/neutral-sugar-contents-of-laurel-leaved-and-cryptomeria-japonica-forests" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41490.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">309</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">168</span> Effects from Maillard Reactions on the Alleginicity of Peanuts</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Khadija%20Radhi">Khadija Radhi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Food allergy is a serious public health problem, especially in developed countries. As one of the most significant allergies, peanut allergy was investigated in this research. Peanut was mixed with treacle under different heating conditions. The results of glycation analyses revealed that proteins from peanuts interacted with the carbohydrates. Further studies also indicated that Millard reactions were determined by different heating treatment. It is noted that denatured peanut proteins accelerated the first stage of Millard reactions but prevented the third one. From the ELISA results, it was found that Millard reactions between proteins with sugars had no effects on the allergenicity of peanuts. Besides, there was no significant difference in allergenicity between digested and non-digested peanut proteins. However, pre-boiled peanut with denatured proteins displayed lower allergenicity after mixing with sugars. Such results indicated that denaturation is the key factor to reduce the allergenicity of the peanut proteins and it seemed that the second-staged Maillard products had less allergenicity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=allergenicity" title="allergenicity">allergenicity</a>, <a href="https://publications.waset.org/abstracts/search?q=heating%20treatment" title=" heating treatment"> heating treatment</a>, <a href="https://publications.waset.org/abstracts/search?q=peanut" title=" peanut"> peanut</a>, <a href="https://publications.waset.org/abstracts/search?q=Maillard%20reaction" title=" Maillard reaction"> Maillard reaction</a> </p> <a href="https://publications.waset.org/abstracts/18275/effects-from-maillard-reactions-on-the-alleginicity-of-peanuts" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/18275.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">333</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">167</span> Production and Purification of Monosaccharides by Hydrolysis of Sugar Cane Bagasse in an Ionic Liquid Medium</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=T.%20R.%20Bandara">T. R. Bandara</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Jaelani"> H. Jaelani</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20J.%20Griffin"> G. J. Griffin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The conversion of lignocellulosic waste materials, such as sugar cane bagasse, to biofuels such as ethanol has attracted significant interest as a potential element for transforming transport fuel supplies to totally renewable sources. However, the refractory nature of the cellulosic structure of lignocellulosic materials has impeded progress on developing an economic process, whereby the cellulose component may be effectively broken down to glucose monosaccharides and then purified to allow downstream fermentation. Ionic liquid (IL) treatment of lignocellulosic biomass has been shown to disrupt the crystalline structure of cellulose thus potentially enabling the cellulose to be more readily hydrolysed to monosaccharides. Furthermore, conventional hydrolysis of lignocellulosic materials yields byproducts that are inhibitors for efficient fermentation of the monosaccharides. However, selective extraction of monosaccharides from an aqueous/IL phase into an organic phase utilizing a combination of boronic acids and quaternary amines has shown promise as a purification process. Hydrolysis of sugar cane bagasse immersed in an aqueous solution with IL (1-ethyl-3-methylimidazolium acetate) was conducted at different pH and temperature below 100 ºC. It was found that the use of a high concentration of hydrochloric acid to acidify the solution inhibited the hydrolysis of bagasse. At high pH (i.e. basic conditions), using sodium hydroxide, catalyst yields were reduced for total reducing sugars (TRS) due to the rapid degradation of the sugars formed. For purification trials, a supported liquid membrane (SLM) apparatus was constructed, whereby a synthetic solution containing xylose and glucose in an aqueous IL phase was transported across a membrane impregnated with phenyl boronic acid/Aliquat 336 to an aqueous phase. The transport rate of xylose was generally higher than that of glucose indicating that a SLM scheme may not only be useful for purifying sugars from undesirable toxic compounds, but also for fractionating sugars to improve fermentation efficiency. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biomass" title="biomass">biomass</a>, <a href="https://publications.waset.org/abstracts/search?q=bagasse" title=" bagasse"> bagasse</a>, <a href="https://publications.waset.org/abstracts/search?q=hydrolysis" title=" hydrolysis"> hydrolysis</a>, <a href="https://publications.waset.org/abstracts/search?q=monosaccharide" title=" monosaccharide"> monosaccharide</a>, <a href="https://publications.waset.org/abstracts/search?q=supported%20liquid%20membrane" title=" supported liquid membrane"> supported liquid membrane</a>, <a href="https://publications.waset.org/abstracts/search?q=purification" title=" purification"> purification</a> </p> <a href="https://publications.waset.org/abstracts/53430/production-and-purification-of-monosaccharides-by-hydrolysis-of-sugar-cane-bagasse-in-an-ionic-liquid-medium" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53430.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">254</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">166</span> Study of the Influence of the Region, the Depth and the Drying Process on the Chemical Composition of Gelidium sesquipedale</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20Cherki">M. Cherki</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20Taouam"> I. Taouam</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Amiri"> A. Amiri</a>, <a href="https://publications.waset.org/abstracts/search?q=F.%20Hmimid"> F. Hmimid</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20Ould%20Bellahcen"> T. Ould Bellahcen</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The Moroccan coasts represent an important wealth of red algae which have an economic interest. Among these algae, the Gelidium sesquipedale, which is exploited industrially for its richness in agar. The aim of this study is to establish a general overview of the macronutrient composition of Gelidium sesquipedale and to compare this composition according to three factors: the harvest site (El Jadida, Casablanca and Mohammadia), the harvest depth (coast and depth) and the drying process (open air and oven). Proteins, lipids, and carbohydrates are measured by different methods. The analysis of results show that the protein concentrations of the El Jadida and Mohammadia samples are significantly higher than that of Casablanca (0.026 ± 0.0007 µg/µg DW 0.024 ± 0.001 µg/µg DW and 0.006 ± 0.0007 µg/µg DW, p < 0.05 respectively). However, Casablanca samples are significantly richer in total sugars (0.023 ± 0.002 µg/µg DW, p < 0.05) and less rich in reducing sugars (0.0001 ± 0.00001 µg/µg DW, p < 0.05) compared to other samples. The lipid concentrations of the samples from the three harvest sites do not show any significant difference. With respect to depth, only total protein and total sugar concentrations were significantly higher in the coast versus depth samples (0.035 ± 0.004 µg/µg DW vs. 0.026 ± 0.0007 µg/µg DW and 0.035 ± 0.006 µg/µg DW vs. 0.012 ± 0.005 µg/µg DW p < 0.05 respectively). For the drying process, protein, total sugars and lipid concentrations were significantly higher in open air samples compared to oven samples (0.006 ± 0.0007 µg/µg DW). vs 0.004 ± 0.0003 µg/µg DW, 0.023 ± 0.002 µg/µg DW vs 0.007 ± 0.002 µg/µg DW and 8% vs 4% p < 0.05 respectively). Our results demonstrate that the chemical composition of Gelidium sesquipedale varies according to the harvest region. In addition, samples harvested on the coast and dried in the open air are the richest in macronutrients. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biochemical%20composition" title="biochemical composition">biochemical composition</a>, <a href="https://publications.waset.org/abstracts/search?q=drying" title=" drying"> drying</a>, <a href="https://publications.waset.org/abstracts/search?q=depth" title=" depth"> depth</a>, <a href="https://publications.waset.org/abstracts/search?q=Gelidium%20sesquipedale" title=" Gelidium sesquipedale"> Gelidium sesquipedale</a>, <a href="https://publications.waset.org/abstracts/search?q=red%20algae" title=" red algae"> red algae</a>, <a href="https://publications.waset.org/abstracts/search?q=region" title=" region"> region</a> </p> <a href="https://publications.waset.org/abstracts/95755/study-of-the-influence-of-the-region-the-depth-and-the-drying-process-on-the-chemical-composition-of-gelidium-sesquipedale" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/95755.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">149</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">165</span> Physical-Chemical Parameters of Latvian Apple Juices and Their Suitability for Cider Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rita%20Riekstina-Dolge">Rita Riekstina-Dolge</a>, <a href="https://publications.waset.org/abstracts/search?q=Zanda%20Kruma"> Zanda Kruma</a>, <a href="https://publications.waset.org/abstracts/search?q=Daina%20Karklina"> Daina Karklina</a>, <a href="https://publications.waset.org/abstracts/search?q=Fredijs%20Dimins"> Fredijs Dimins</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Apple juice is the main raw material for cider production. In this study apple juices obtained from 14 dessert and crab variety apples grown in Latvia were investigated. For all samples soluble solids, titratable acidity, pH and sugar content were determined. Crab apples produce more dry matter, total sugar and acid content compared to the dessert apples but it depends on the apple variety. Total sugar content of crab apple juices was 1.3 to 1.8 times larger than in dessert apple juices. Titratable acidity of dessert apple juices is in the range of 4.1g L-1 to 10.83g L-1 and in crab apple juices titratable acidity is from 7.87g L-1 to 19.6g L-1. Fructose was detected as the main sugar whereas glucose level varied depending on the variety. The highest titratable acidity and content of sugars was detected in ‘Cornelia’ apples juice. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=apple%20juice" title="apple juice">apple juice</a>, <a href="https://publications.waset.org/abstracts/search?q=hierarchical%20cluster%20analysis" title=" hierarchical cluster analysis"> hierarchical cluster analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=sugars" title=" sugars"> sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=titratable%20acidity" title=" titratable acidity"> titratable acidity</a> </p> <a href="https://publications.waset.org/abstracts/6524/physical-chemical-parameters-of-latvian-apple-juices-and-their-suitability-for-cider-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/6524.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">242</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">164</span> Investigation of the Variables Affecting the Use of Charcoal to Delay Fermentation in Wet Beans Slurry Using Chemical and Physical Analysis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Anuoluwapo%20O.%20Adewole">Anuoluwapo O. Adewole</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fermentation is the conversion of monomeric sugars into ethanol and carbondioxide in the presence of microorganisms under anaerobic conditions. In line with the aim and objective of this research project, which is to investigate into the variables affecting the use of charcoal to delay fermentation in wet beans slurry, some physical and chemical analysis were carried out on the wet beans slurry using a PH meter in which a thermometer is incorporated in it, and a measuring cylinder was used for the foam level test. About 250 grams of the ground beans slurry was divided into two portions for testing. The sample with charcoal was labeled sample 'A' while the second sample without charcoal was labeled sample 'B' subsequently. The experiment lasted for a period of 41.15 hours (i.e., forty-one hours and nine minutes). During the fourth process, both samples could not be tested as the laboratory had been saturated with foul odor and both samples were packed and sealed in polythene bag for disposal in the trash can. It was generally observed that the sample with the charcoal lasted for a longer time before that without charcoal before total spoilage occurred. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermentation" title="fermentation">fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=monomeric%20sugars" title=" monomeric sugars"> monomeric sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=beans%20slurry" title=" beans slurry"> beans slurry</a>, <a href="https://publications.waset.org/abstracts/search?q=charcoal" title=" charcoal"> charcoal</a>, <a href="https://publications.waset.org/abstracts/search?q=anaerobic%20conditions" title=" anaerobic conditions"> anaerobic conditions</a> </p> <a href="https://publications.waset.org/abstracts/72057/investigation-of-the-variables-affecting-the-use-of-charcoal-to-delay-fermentation-in-wet-beans-slurry-using-chemical-and-physical-analysis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/72057.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">332</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">163</span> Statistical Analysis of the Factors that Influence the Properties of Blueberries from Cultivar Bluecrop</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Raquel%20P.%20F.%20Guin%C3%A9">Raquel P. F. Guiné</a>, <a href="https://publications.waset.org/abstracts/search?q=Susana%20R.%20Matos"> Susana R. Matos</a>, <a href="https://publications.waset.org/abstracts/search?q=Daniela%20V.%20T.%20A.%20Costa"> Daniela V. T. A. Costa</a>, <a href="https://publications.waset.org/abstracts/search?q=Fernando%20J.%20Gon%C3%A7alves"> Fernando J. Gonçalves</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Because blueberries are worldwide recognized as a good source of beneficial components, their consumption has increased in the past decades, and so have the scientific works about their properties. Hence this work was undertaken to evaluate the effect of some production and conservation factors on the properties of blueberries from cultivar Bluecrop. The physical and chemical analyses were done according to established methodologies and then all data was treated using software SPSS for assessment of the possible differences among the factors investigated and/or the correlations between the variables at study. The results showed that location of production influenced some of the berries properties (caliber, sugars, antioxidant activity, color and texture) and that the age of the bushes was correlated with moisture, sugars and acidity, as well as lightness. On the other hand, altitude of the farm only was correlated to sugar content. With regards to conservation, it influenced only anthocyanins content and DPPH antioxidant activity. Finally, the type of extract and the order of extraction had a pronounced influence on all the phnolic properties evaluated. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Antioxidant%20activity" title="Antioxidant activity">Antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=blueberry" title=" blueberry"> blueberry</a>, <a href="https://publications.waset.org/abstracts/search?q=conservation" title=" conservation"> conservation</a>, <a href="https://publications.waset.org/abstracts/search?q=geographical%20origin" title=" geographical origin"> geographical origin</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20compounds" title=" phenolic compounds"> phenolic compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=statistical%20analysis" title=" statistical analysis"> statistical analysis</a> </p> <a href="https://publications.waset.org/abstracts/30676/statistical-analysis-of-the-factors-that-influence-the-properties-of-blueberries-from-cultivar-bluecrop" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/30676.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">476</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">162</span> Conversion of Sweet Sorghum Bagasse to Sugars for Succinic Acid Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Enlin%20Lo">Enlin Lo</a>, <a href="https://publications.waset.org/abstracts/search?q=Ioannis%20Dogaris"> Ioannis Dogaris</a>, <a href="https://publications.waset.org/abstracts/search?q=George%20Philippidis"> George Philippidis</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Succinic acid is a compound used for manufacturing lacquers, resins, and other coating chemicals. It is also used in the food and beverage industry as a flavor additive. It is predominantly manufactured from petrochemicals, but it can also be produced by fermentation of sugars from renewable feedstocks, such as plant biomass. Bio-based succinic acid has great potential in becoming a platform chemical (building block) for commodity and high-value chemicals. In this study, the production of bio-based succinic acid from sweet sorghum was investigated. Sweet sorghum has high fermentable sugar content and can be cultivated in a variety of climates. In order to avoid competition with food feedstocks, its non-edible ‘bagasse’ (the fiber part after extracting the juice) was targeted. Initially, various conditions of pretreating sweet sorghum bagasse (SSB) were studied in an effort to remove most of the non-fermentable components and expose the cellulosic fiber containing the fermentable sugars (glucose). Concentrated (83%) phosphoric acid was utilized at temperatures 50-80 oC for 30-60 min at various SSB loadings (10-15%), coupled with enzymatic hydrolysis using commercial cellulase (Ctec2, Novozymes) enzyme, to identify the conditions that lead to the highest glucose yields for subsequent fermentation to succinic acid. As the pretreatment temperature and duration increased, the bagasse color changed from light brown to dark brown-black, indicating decomposition, which ranged from 15% to 72%, while the theoretical glucose yield is 91%. With Minitab software statistical analysis, a model was built to identify the optimal pretreatment condition for maximum glucose released. The projected theoretical bio-based succinic acid production is 23g per 100g of SSB, which will be confirmed with fermentation experiments using the bacterium Actinobacillus succinogenes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biomass" title="biomass">biomass</a>, <a href="https://publications.waset.org/abstracts/search?q=cellulose" title=" cellulose"> cellulose</a>, <a href="https://publications.waset.org/abstracts/search?q=enzymatic%20hydrolysis" title=" enzymatic hydrolysis"> enzymatic hydrolysis</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=pretreatment" title=" pretreatment"> pretreatment</a>, <a href="https://publications.waset.org/abstracts/search?q=succinic%20acid" title=" succinic acid"> succinic acid</a> </p> <a href="https://publications.waset.org/abstracts/72626/conversion-of-sweet-sorghum-bagasse-to-sugars-for-succinic-acid-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/72626.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">219</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">161</span> Analysis of the Content of Sugars, Vitamin C, Preservatives, Synthetic Dyes, Sweeteners, Sodium and Potassium and Microbiological Purity in Selected Products Made From Fruit and Vegetables in Small Regional Factories and in Large Food Corporations</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Katarzyna%20Mi%C5%9Bkiewicz">Katarzyna Miśkiewicz</a>, <a href="https://publications.waset.org/abstracts/search?q=Magdalena%20Laso%C5%84-Rydel"> Magdalena Lasoń-Rydel</a>, <a href="https://publications.waset.org/abstracts/search?q=Ma%C5%82gorzata%20Kr%C4%99pska"> Małgorzata Krępska</a>, <a href="https://publications.waset.org/abstracts/search?q=Katarzyna%20Sieczy%C5%84ska"> Katarzyna Sieczyńska</a>, <a href="https://publications.waset.org/abstracts/search?q=Iwona%20Mas%C5%82owska-Lipowicz"> Iwona Masłowska-Lipowicz</a>, <a href="https://publications.waset.org/abstracts/search?q=Katarzyna%20%C5%81awi%C5%84ska"> Katarzyna Ławińska</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of the study was to analyse a selection of 12 pasteurised products made from fruit and vegetables, such as fruit juices, fruit drinks, jams, marmalades and jam produced by small regional factories as well as large food corporations. The research was carried out as part of the project "Innovative system of healthy and regional food distribution", funded by the Ministry of Education and Science (Poland), which aims to create an economically and organisationally strong agri-food industry in Poland through effective cooperation between scientific and socio-economic actors. The main activities of the project include support for the creation of new distribution channels for regional food products and their easy access to a wide group of potential customers while maintaining the highest quality standards. One of the key areas of the project is food quality analyses conducted to indicate the competitive advantage of regional products. Presented here are studies on the content of sugars, vitamin C, preservatives, synthetic colours, sweeteners, sodium and potassium, as well as studies on the microbiological purity of selected products made from fruit and vegetables. The composition of products made from fruit and vegetables varies greatly and depends on both the type of raw material and the way it is processed. Of the samples tested, fruit drinks contained the least amount of sugars, and jam and marmalade made by large producers and bought in large chain stores contained the most. However, the low sugar content of some fruit drinks is due to the presence of the sweetener sucralose in their composition. The vitamin C content of the samples varied, being higher in products where it was added during production. All products made in small local factories were free of food additives such as preservatives, sweeteners and synthetic colours, indicating their superiority over products made by large producers. Products made in small local factories were characterised by a relatively high potassium content. The microbiological purity of commercial products was confirmed - no Salmonella spp. were detected, and the number of mesophilic bacteria, moulds, yeasts, and β-glucuronidase-positive E. coli was below the limit of quantification. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fruit%20and%20vegetable%20products" title="fruit and vegetable products">fruit and vegetable products</a>, <a href="https://publications.waset.org/abstracts/search?q=sugars" title=" sugars"> sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20additives" title=" food additives"> food additives</a>, <a href="https://publications.waset.org/abstracts/search?q=HPLC" title=" HPLC"> HPLC</a>, <a href="https://publications.waset.org/abstracts/search?q=ICP-OES" title=" ICP-OES"> ICP-OES</a> </p> <a href="https://publications.waset.org/abstracts/176082/analysis-of-the-content-of-sugars-vitamin-c-preservatives-synthetic-dyes-sweeteners-sodium-and-potassium-and-microbiological-purity-in-selected-products-made-from-fruit-and-vegetables-in-small-regional-factories-and-in-large-food-corporations" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/176082.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">94</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">160</span> Enzymatic Hydrolysis of Sugar Cane Bagasse Using Recombinant Hemicellulases</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lorena%20C.%20Cintra">Lorena C. Cintra</a>, <a href="https://publications.waset.org/abstracts/search?q=Izadora%20M.%20De%20Oliveira"> Izadora M. De Oliveira</a>, <a href="https://publications.waset.org/abstracts/search?q=Amanda%20G.%20Fernandes"> Amanda G. Fernandes</a>, <a href="https://publications.waset.org/abstracts/search?q=Francieli%20Colussi"> Francieli Colussi</a>, <a href="https://publications.waset.org/abstracts/search?q=Ros%C3%A1lia%20S.%20A.%20Jesu%C3%ADno"> Rosália S. A. Jesuíno</a>, <a href="https://publications.waset.org/abstracts/search?q=Fabr%C3%ADcia%20P.%20Faria"> Fabrícia P. Faria</a>, <a href="https://publications.waset.org/abstracts/search?q=Cirano%20J.%20Ulhoa"> Cirano J. Ulhoa</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Xylan is the main component of hemicellulose and for its complete degradation is required cooperative action of a system consisting of several enzymes including endo-xylanases (XYN), β-xylosidases (XYL) and α-L-arabinofuranosidases (ABF). The recombinant hemicellulolytic enzymes an endoxylanase (HXYN2), β-xylosidase (HXYLA), and an α-L-arabinofuranosidase (ABF3) were used in hydrolysis tests. These three enzymes are produced by filamentous fungi and were expressed heterologously and produced in Pichia pastoris previously. The aim of this work was to evaluate the effect of recombinant hemicellulolytic enzymes on the enzymatic hydrolysis of sugarcane bagasse (SCB). The interaction between the three recombinant enzymes during SCB pre-treated by steam explosion hydrolysis was performed with different concentrations of HXYN2, HXYLA and ABF3 in different ratios in according to a central composite rotational design (CCRD) 23, including six axial points and six central points, totaling 20 assays. The influence of the factors was assessed by analyzing the main effects and interaction between the factors, calculated using Statistica 8.0 software (StatSoft Inc. Tulsa, OK, USA). The Pareto chart was constructed with this software and showed the values of the Student’s t test for each recombinant enzyme. It was considered as response variable the quantification of reducing sugars by DNS (mg/mL). The Pareto chart showed that the recombinant enzyme ABF3 exerted more significant effect during SCB hydrolysis, with higher concentrations and with the lowest concentration of this enzyme. It was performed analysis of variance according to Fisher method (ANOVA). In ANOVA for the release of reducing sugars (mg/ml) as the variable response, the concentration of ABF3 showed significance during hydrolysis SCB. The result obtained by ANOVA, is in accordance with those presented in the analysis method based on the statistical Student's t (Pareto chart). The degradation of the central chain of xylan by HXYN2 and HXYLA was more strongly influenced by ABF3 action. A model was obtained, and it describes the performance of the interaction of all three enzymes for the release of reducing sugars, and can be used to better explain the results of the statistical analysis. The formulation capable of releasing the higher levels of reducing sugars had the following concentrations: HXYN2 with 600 U/g of substrate, HXYLA with 11.5 U.g-1 and ABF3 with 0.32 U.g-1. In conclusion, the recombinant enzyme that has a more significant effect during SCB hydrolysis was ABF3. It is noteworthy that the xylan present in the SCB is arabinoglucoronoxylan, due to this fact debranching enzymes are important to allow access of enzymes that act on the central chain. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=experimental%20design" title="experimental design">experimental design</a>, <a href="https://publications.waset.org/abstracts/search?q=hydrolysis" title=" hydrolysis"> hydrolysis</a>, <a href="https://publications.waset.org/abstracts/search?q=recombinant%20enzymes" title=" recombinant enzymes"> recombinant enzymes</a>, <a href="https://publications.waset.org/abstracts/search?q=sugar%20cane%20bagasse" title=" sugar cane bagasse"> sugar cane bagasse</a> </p> <a href="https://publications.waset.org/abstracts/60314/enzymatic-hydrolysis-of-sugar-cane-bagasse-using-recombinant-hemicellulases" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/60314.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">229</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">159</span> Optimization of Alkali Assisted Microwave Pretreatments of Sorghum Straw for Efficient Bioethanol Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bahiru%20Tsegaye">Bahiru Tsegaye</a>, <a href="https://publications.waset.org/abstracts/search?q=Chandrajit%20Balomajumder"> Chandrajit Balomajumder</a>, <a href="https://publications.waset.org/abstracts/search?q=Partha%20Roy"> Partha Roy</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The limited supply and related negative environmental consequence of fossil fuels are driving researcher for finding sustainable sources of energy. Lignocellulose biomass like sorghum straw is considered as among cheap, renewable and abundantly available sources of energy. However, lignocellulose biomass conversion to bioenergy like bioethanol is hindered due to the reluctant nature of lignin in the biomass. Therefore, removal of lignin is a vital step for lignocellulose conversion to renewable energy. The aim of this study is to optimize microwave pretreatment conditions using design expert software to remove lignin and to release maximum possible polysaccharides from sorghum straw for efficient hydrolysis and fermentation process. Sodium hydroxide concentration between 0.5-1.5%, v/v, pretreatment time from 5-25 minutes and pretreatment temperature from 120-2000C were considered to depolymerize sorghum straw. The effect of pretreatment was studied by analyzing the compositional changes before and after pretreatments following renewable energy laboratory procedure. Analysis of variance (ANOVA) was used to test the significance of the model used for optimization. About 32.8%-48.27% of hemicellulose solubilization, 53% -82.62% of cellulose release, and 49.25% to 78.29% lignin solubilization were observed during microwave pretreatment. Pretreatment for 10 minutes with alkali concentration of 1.5% and temperature of 1400C released maximum cellulose and lignin. At this optimal condition, maximum of 82.62% of cellulose release and 78.29% of lignin removal was achieved. Sorghum straw at optimal pretreatment condition was subjected to enzymatic hydrolysis and fermentation. The efficiency of hydrolysis was measured by analyzing reducing sugars by 3, 5 dinitrisylicylic acid method. Reducing sugars of about 619 mg/g of sorghum straw were obtained after enzymatic hydrolysis. This study showed a significant amount of lignin removal and cellulose release at optimal condition. This enhances the yield of reducing sugars as well as ethanol yield. The study demonstrates the potential of microwave pretreatments for enhancing bioethanol yield from sorghum straw. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cellulose" title="cellulose">cellulose</a>, <a href="https://publications.waset.org/abstracts/search?q=hydrolysis" title=" hydrolysis"> hydrolysis</a>, <a href="https://publications.waset.org/abstracts/search?q=lignocellulose" title=" lignocellulose"> lignocellulose</a>, <a href="https://publications.waset.org/abstracts/search?q=optimization" title=" optimization"> optimization</a> </p> <a href="https://publications.waset.org/abstracts/101882/optimization-of-alkali-assisted-microwave-pretreatments-of-sorghum-straw-for-efficient-bioethanol-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/101882.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">271</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">158</span> Yield, Biochemical Responses and Evaluation of Drought Tolerance of Two Barley Accessions 'Ardhaoui' under Deficit Drip Irrigation Using Saline Water in Southern Tunisia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Bagues">Mohamed Bagues</a>, <a href="https://publications.waset.org/abstracts/search?q=Ikbel%20Souli"> Ikbel Souli</a>, <a href="https://publications.waset.org/abstracts/search?q=Feiza%20Boussora"> Feiza Boussora</a>, <a href="https://publications.waset.org/abstracts/search?q=Kamel%20Nagaz"> Kamel Nagaz</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In southern Tunisia, two local barley accessions CV. Ardhaoui; 'Bengardeni' and 'Karkeni' were cultivated in the field under deficit drip irrigation with saline water. Three treatments were used: control or full irrigation T0 (100%ETc) and stressed T1 (75%ETc), T2 (50%ETc). Proline and soluble sugars contents increase significantly under drought between accessions compared to control and varies between growth stages. Moreover, the increasing of Ca2+ concentration enhances the absorption of Na+ ion, consequently K+/Na+ decrease significantly between accessions, these results suggest that a high tolerance of Bengardeni accession to drought stress. Therefore, drought tolerance indices (STI, SSI, MP, GMP, YSI and TOL) were used to identify high yielding and drought tolerant between accessions. MP explained the variation of GYi. GMP and STI explained the variation of GYs. The high values of MP, STI and GMP were associated with higher yielding accession. Higher TOL value is associated with significant grain yield reduction in stressed environment suggesting higher stress responses of accessions. Significant positive correlations between MP, STI and GMP and negative between YSI and SSI. MP, STI, GMP and YSI, TOL, SSI are not correlated with each other. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=drought" title="drought">drought</a>, <a href="https://publications.waset.org/abstracts/search?q=proline" title=" proline"> proline</a>, <a href="https://publications.waset.org/abstracts/search?q=soluble%20sugars" title=" soluble sugars"> soluble sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=minerals" title=" minerals"> minerals</a>, <a href="https://publications.waset.org/abstracts/search?q=yield" title=" yield"> yield</a>, <a href="https://publications.waset.org/abstracts/search?q=drought%20tolerance%20indices" title=" drought tolerance indices"> drought tolerance indices</a>, <a href="https://publications.waset.org/abstracts/search?q=barley" title=" barley"> barley</a> </p> <a href="https://publications.waset.org/abstracts/53059/yield-biochemical-responses-and-evaluation-of-drought-tolerance-of-two-barley-accessions-ardhaoui-under-deficit-drip-irrigation-using-saline-water-in-southern-tunisia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53059.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">242</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=hemicellulosic%20sugars&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=hemicellulosic%20sugars&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=hemicellulosic%20sugars&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=hemicellulosic%20sugars&page=5">5</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=hemicellulosic%20sugars&page=6">6</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=hemicellulosic%20sugars&page=7">7</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=hemicellulosic%20sugars&page=2" rel="next">&rsaquo;</a></li> </ul> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div style="background-color:#f5f5f5;" class="p-3"> <div class="row"> <div class="col-md-2"> <ul class="list-unstyled"> About <li><a href="https://waset.org/page/support">About Us</a></li> <li><a href="https://waset.org/page/support#legal-information">Legal</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/WASET-16th-foundational-anniversary.pdf">WASET celebrates its 16th foundational anniversary</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Account <li><a href="https://waset.org/profile">My Account</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Explore <li><a href="https://waset.org/disciplines">Disciplines</a></li> <li><a href="https://waset.org/conferences">Conferences</a></li> <li><a href="https://waset.org/conference-programs">Conference Program</a></li> <li><a href="https://waset.org/committees">Committees</a></li> <li><a href="https://publications.waset.org">Publications</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Research <li><a href="https://publications.waset.org/abstracts">Abstracts</a></li> <li><a href="https://publications.waset.org">Periodicals</a></li> <li><a href="https://publications.waset.org/archive">Archive</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Open Science <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Philosophy.pdf">Open Science Philosophy</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Award.pdf">Open Science Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Society-Open-Science-and-Open-Innovation.pdf">Open Innovation</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Postdoctoral-Fellowship-Award.pdf">Postdoctoral Fellowship Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Scholarly-Research-Review.pdf">Scholarly Research Review</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Support <li><a href="https://waset.org/page/support">Support</a></li> <li><a href="https://waset.org/profile/messages/create">Contact Us</a></li> <li><a href="https://waset.org/profile/messages/create">Report Abuse</a></li> </ul> </div> </div> </div> </div> </div> <div class="container text-center"> <hr style="margin-top:0;margin-bottom:.3rem;"> <a href="https://creativecommons.org/licenses/by/4.0/" target="_blank" class="text-muted small">Creative Commons Attribution 4.0 International License</a> <div id="copy" class="mt-2">© 2024 World Academy of Science, Engineering and Technology</div> </div> </footer> <a href="javascript:" id="return-to-top"><i class="fas fa-arrow-up"></i></a> <div class="modal" id="modal-template"> <div class="modal-dialog"> <div class="modal-content"> <div class="row m-0 mt-1"> <div class="col-md-12"> <button type="button" class="close" data-dismiss="modal" aria-label="Close"><span aria-hidden="true">×</span></button> </div> </div> <div class="modal-body"></div> </div> </div> </div> <script src="https://cdn.waset.org/static/plugins/jquery-3.3.1.min.js"></script> <script src="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/js/bootstrap.bundle.min.js"></script> <script src="https://cdn.waset.org/static/js/site.js?v=150220211556"></script> <script> jQuery(document).ready(function() { /*jQuery.get("https://publications.waset.org/xhr/user-menu", function (response) { jQuery('#mainNavMenu').append(response); });*/ jQuery.get({ url: "https://publications.waset.org/xhr/user-menu", cache: false }).then(function(response){ jQuery('#mainNavMenu').append(response); }); }); </script> </body> </html>