Ethanol Yield
Mostrando 1-12 de 334 artigos, teses e dissertações.
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1. SUPERCRITICAL EXTRACTION OF LYOPHILIZED STRAWBERRY ANTHOCYANINS WITH PULSED ELECTRIC FIELDS PRETREATMENT
The lyophilized strawberry anthocyanins were extracted using a supercritical extraction (SE) process. The effect of pulsed electric fields (PEF) as pretreatment and the influence of the addition of ethanol as a cosolvent on the percentage of extraction yield (EY) and the total anthocyanin concentration (TAC) were analyzed. The effect of PEF was evaluated at
Química Nova. Publicado em: 2022
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2. Fundamental bioflotation aspects of hematite using an extracted Rhodococcus opacus by-product
Abstract The aim of this study is to assess the floatability of hematite using a crude biosurfactant (BS) extracted from Rhodococcus opacus. Throughout high-pressure ethanol extraction, unrefined surfactant was extracted from the bacteria with a yield of 0.3 g/L. An FTIR analysis on this extract, shows the presence of alcohol (–OH) and ketone (C=O) groups,
REM, Int. Eng. J.. Publicado em: 2021-09
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3. Alcoholmeter as a Simple and Accessible Way for Ethanol Determination in Alcohol-Based Hand Sanitizers
Expensive and complex methodologies are available to determine the ethanol concentration in alcohol gel samples. The aim of this article was to demonstrate that alcoholmeter could be used as an alternative method to determine ethanol in gel formulations. Alcohol gel samples were produced using: hydroxypropylmethylcellulose (HPMC), hydroxyethylcellulose (HEC)
J. Braz. Chem. Soc.. Publicado em: 2021-06
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4. Chemoenzymatic Synthesis of Apremilast: A Study Using Ketoreductases and Lipases
The key step in the chemoenzymatic synthesis of apremilast was to produce the chiral alcohol (R)-1-(3-ethoxy-4-methoxyphenyl)-2-(methylsulfonyl)ethanol, (R)-3. Two enzymatic approaches were evaluated to obtain (R)-3, one using ketoreductases and the other lipases. Bioreduction of 1-(3-ethoxy-4-methoxyphenyl)-2-(methylsulfonyl)ethanone (2), using ketoreductas
J. Braz. Chem. Soc.. Publicado em: 2021-05
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5. Optimization and characterization of vinegar produced from rice bran
Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemica
Food Sci. Technol. Publicado em: 2020-09
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6. INFLUENCE OF AGITATION AND AERATION ON XYLITOL PRODUCTION BY THE YEAST Starmerella meliponinorum
The production of xylitol from pentose-fermenting yeast is closely related to the amount of oxygen present in the culture medium. This study evaluated the effects of agitation and aeration in xylitol production using the yeast Starmerella meliponinorum FRP.09, previously isolated and selected due to its capacity to produce ethanol and xylitol from xylose. Fe
Quím. Nova. Publicado em: 2020-06
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7. Systemic Treatment and Surgery versus Systemic Treatment Alone for Metastatic Breast Cancer
The production of xylitol from pentose-fermenting yeast is closely related to the amount of oxygen present in the culture medium. This study evaluated the effects of agitation and aeration in xylitol production using the yeast Starmerella meliponinorum FRP.09, previously isolated and selected due to its capacity to produce ethanol and xylitol from xylose. Fe
Rev. Assoc. Med. Bras.. Publicado em: 2020-06
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8. VALORIZATION OF Solanum viarum DUNAL BY EXTRACTING BIOACTIVE COMPOUNDS FROM ROOTS AND FRUITS USING ULTRASOUND AND SUPERCRITICAL CO2
Abstract Solanum viarum Dunal belongs to the Solanaceae family and it is considered to be a grazing weed toxic to cattle. In this study, ultrasound-assisted extraction (UAE) and supercritical CO2 extraction (SFE-CO2) were applied to evaluate the extraction yield and chemical composition of fruits and roots matrices of Solanum viarum Dunal. A hydroalcoholic s
Braz. J. Chem. Eng.. Publicado em: 13/01/2020
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9. Optimization and characterization of vinegar produced from rice bran
Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemica
Food Sci. Technol. Publicado em: 20/12/2019
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10. Genotype by environment interaction and adaptability of photoperiod-sensitive biomass sorghum hybrids
ABSTRACT Biomass sorghum is an alternative feedstock to cogenerate energy and produce second-generation ethanol. The aim of this study was to evaluate the Genotype by Environment Interaction (GEI) in biomass sorghum and to identify the hybrids that associate high adaptability and stability using the Toler nonlinear regression, the Genotypes plus Genotype by
Bragantia. Publicado em: 13/12/2019
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11. Optimal condition of cannabis maceration to obtain the high cannabidiol and Δ9-tetrahydrocannabinol content
Abstract: The aim of this work was to optimize a maceration condition of cannabis (Cannabis sativa L.). A circumscribed central composite experimental design was applied in this work. Temperature and time were varied from 40-80 °C and 30-90 min, respectively. The three responses (i.e., extraction yield, cannabidiol content, and Δ9- tetrahydrocannabinol con
An. Acad. Bras. Ciênc.. Publicado em: 14/10/2019
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12. Variation of the milling conditions in the obtaining of nanocellulose from the paper sludge
ABSTRACT This work aimed to evaluate three different milling conditions, seeking the optimization of CNS isolation process. The paper sludge was chemically treated with detergent and H2O2, by two steps, to remove the noncellulosic contents (hemicellulose and lignin). After these treatments, the sample was milled with the variation of a liquid medium. The thr
Matéria (Rio J.). Publicado em: 16/09/2019