Download or read book The Chemical Production of Lactic Acid from Sugars by Rex Montgomery written by Rex Montgomery and published by . This book was released on 1949 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Chemical Production of Lactic Acid from Sugars written by Rex Montgomery and published by . This book was released on 1949 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A History of Lactic Acid Making written by H. Benninga and published by Springer Science & Business Media. This book was released on 1990-06-30 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: A thorough history. Lactic acid's chemistry has posed problems that required the large-scale preparation of the acid for study; its manufacture is a complicated process involving many subdisciplines of the science of chemistry; its use encompasses many fields of industrial activity and important asp
Download or read book The Chemical Production of Lactic Acids from Sugars written by Rex Montgomery and published by . This book was released on 2013-03 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Application of Hydrothermal Reactions to Biomass Conversion written by Fangming Jin and published by Springer Science & Business Media. This book was released on 2014-04-11 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book reviews the recent advances in hydrothermal conversion of biomass into chemicals and fuels, and consists of 15 chapters. It introduces the properties of high-temperature water, the merits of hydrothermal conversion of biomass, and some novel hydrothermal conversion processes, mainly including hydrothermal production of value-added products, hydrothermal gasification, hydrothermal liquefaction and hydrothermal carbonization. This book introduces a new concept for counteracting the imbalance in the carbon cycle, which is caused by the rapid consumption of fossil fuels in anthropogenic activities in combination with the slow formation of fossil fuels. Accordingly, the book is useful in conveying a fundamental understanding of hydrothermal conversion of biomass in the carbon cycle so that a contribution can be made to achieving sustainable energy and environment. It is also interesting to a wide readership in various fields including chemical, geologic and environmental science and engineering. Fangming Jin is a Distinguished Professor at the School of Environmental Science & Engineering, Shanghai Jiao Tong University, China
Download or read book Applications of Biotechnology in Traditional Fermented Foods written by National Research Council and published by National Academies Press. This book was released on 1992-02-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
Download or read book Lactic Acid in the Food Industry written by Sara M. Ameen and published by Springer. This book was released on 2017-05-23 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables. In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus cultures, and they also emphasise its important role as pH regulator and preservative, helping to the inhibition of microbial growth in fermented foods. The Brief discusses a wide range of lactic acid’s applications as a natural additive, curing or gelling agent, flavour, food carrier, solvent, and discoloration inhibitor, among others. Readers will also find a brief overview of the current analytical methods for the quantitative and qualitative determination of lactic acid in foods.
Download or read book Lactic Acid Production from Raw Sugar Cost Analysis LA E24B written by Intratec and published by Intratec. This book was released on 2019-09-17 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report presents a cost analysis of Lactic Acid production from raw sugar using a low pH fermentation process. The process examined is similar to Cargill process. In this process, raw sugar (sucrose) is diluted and sucrose is hydrolyzed into glucose and fructose (invert sugars). The invert sugars are then fermented to produce lactic acid. The process generates an 88 wt% lactic acid solution in water as final product. This report was developed based essentially on the following reference(s): (1) US Patent 20060094093, issued to Cargill in 2006 (2) US Patent 7736514, issued to BASF in 2010 Keywords: Dextrose, 2-Hydroxypropanoic Acid, Anaerobic Fermentation, Cell Recycle, Acid Tolerant Bacteria
Download or read book Current Developments in Biotechnology and Bioengineering written by Ashok Pandey and published by Elsevier. This book was released on 2016-09-17 with total page 888 pages. Available in PDF, EPUB and Kindle. Book excerpt: Current Developments in Biotechnology and Bioengineering: Production, Isolation and Purification of Industrial Products provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends, focusing on industrial biotechnology and bioengineering practices for the production of industrial products, such as enzymes, organic acids, biopolymers, and biosurfactants, and the processes for isolating and purifying them from a production medium. During the last few years, the tools of molecular biology and genetic and metabolic engineering have rendered tremendous improvements in the production of industrial products by fermentation. Structured by industrial product classifications, this book provides an overview of the current practice, status, and future potential for the production of these agents, along with reviews of the industrial scenario relating to their production. Provides information on industrial bioprocesses for the production of microbial products by fermentation Includes separation and purification processes of fermentation products Presents economic and feasibility assessments of the various processes and their scaling up Links biotechnology and bioengineering for industrial process development
Download or read book Blood Gases and Critical Care Testing written by John G. Toffaletti and published by Academic Press. This book was released on 2021-10-08 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: Blood gas tests are a group of tests that are widely used and essential for the evaluation and management of a patient’s ventilation, oxygenation, and acid-base balance, often in emergent situations, and along with blood gases are other critical care analytes measured on blood: calcium, magnesium, phosphate, and lactate. Blood Gases and Critical Care Testing: Clinical Interpretations and Laboratory Applications, Third Edition, serves as your single most important reference for understanding blood gases and critical care testing and interpretation. The third edition of this classic book is a complete revision and provides the fundamentals of blood gas (pH, pCO2, pO2) and other critical care tests (calcium, magnesium, phosphate, and lactate), including the history, the definitions, the physiology, and practical information on sample handling, quality control and reference intervals. Case examples with clear clinical interpretations of critical care tests have been included to all chapters. This book will serve as a valuable and convenient resource for clinical laboratory scientists in understanding the physiology and clinical use of these critical care tests and for providing practical guidelines for successful routine testing and quality monitoring of these tests. Provides a step-by-step approach for organizing and evaluating clinical blood gas and critical care test results Describes several calculated parameters that are used by clinicians for evaluating a patient’s pulmonary function and oxygenation status and discusses clinical examples of their use This new edition includes more detailed information about reference intervals, not only for arterial blood, but for venous blood and umbilical cord blood, and for pH in body fluids Covers practical information on sample handling and quality control issues for blood gas testing
Download or read book The Chemical Produktion of Lactic Acid from Sugars written by Rex Montgomery and published by . This book was released on 1949 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lignocellulosic Biorefining Technologies written by Avinash P. Ingle and published by John Wiley & Sons. This book was released on 2020-04-13 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: A text to the advances and development of novel technologies in the production of high-value products from economically viable raw materials Lignocellulosic Biorefining Technologiesis an essential guide to the most recent advances and developments of novel technologies in the production of various high-value products from economically viable raw materials. Written by a team of experts on the topic, the book covers important topics specifically on production of economical and sustainable products such as various biofuels, organic acids, enzymes, biopigments, biosurfactants, etc. The book highlights the important aspects of lignocellulosic biorefining including structure, function, and chemical composition of the plant cell wall and reviews the details about the various components present in the lignocellulosic biomass and their characterizations. The authors explore the various approaches available for processing lignocellulosic biomass into second generation sugars and focus on the possibilities of utilization of lignocellulosic feedstocks for the production of biofuels and biochemicals. Each chapter includes a range of clear, informative tables and figures, and contains relevant references of published articles. This important text: Provides cutting-edge information on the recent developments in lignocellulose biorefinery Reviews production of various economically important and sustainable products, such as biofuels, organic acids, biopigments, and biosurfactants Highlights several broad-ranging areas of recent advances in the utilization of a variety of lignocellulosic feedstocks Provides a valuable, authoritative reference for anyone interested in the topic Written for post-graduate students and researchers in disciplines such as biotechnology, bioengineering, forestry, agriculture, and chemical industry, Lignocellulosic Biorefining Technologies is an authoritative and updated guide to the knowledge about various biorefining technologies.
Download or read book Lactic Acid Production from Raw Sugar Cost Analysis LA E25B written by Intratec and published by Intratec. This book was released on 2019-09-17 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report presents a cost analysis of Lactic Acid production from raw sugar using a speculative, continuous, low pH, fermentation process. In this process, Lactic Acid is recovered from the fermentation broth through microfiltration and nanofiltration steps. An 80 wt% Technical Grade Lactic Acid, with 95 wt% purity is generated as final product. This report was developed based essentially on the following reference(s): (1) Pal, P., et al., “Process Intensification in Lactic Acid Production: A Review of Membrane Based Processes” (2) Kwon, S., et al., “High-Rate Continuous Production of Lactic Acid by Lactobacillus rhamnosus in a Two-Stage Membrane Cell-Recycle Bioreactor” Keywords: Dextrose, 2-Hydroxypropanoic Acid, Anaerobic Fermentation, Cell Recycle
Download or read book Molecular Biology of The Cell written by Bruce Alberts and published by . This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lactic Acid Bacteria written by T.Faruk Bozoglu and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: For a long time, lactic acid bacteria have played an indispensable role in food production. This book provides an overview and recent findings on their genetics and biochemistry as well as possible applications. The development and use of non-pathogenic lactic acid bacteria in vaccine delivery systems for mucosal immunizations are discussed. Their role in food fermentation, their use in carbohydrate modification and key systems for proteolysis and lantibiotic production are treated in detail. Further, the transformation of organic wastes into food and fertilizers is covered. The volume contains a wealth of useful information and can serve both as an introduction to the field for beginners and as a reference book.
Download or read book Enological Chemistry written by Juan Moreno and published by Academic Press. This book was released on 2012-05-30 with total page 443 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production. The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process. Organized according to the winemaking process, guiding reader clearly to application of knowledge Describes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with them Provides both theoretical knowledge and practical application providing a strong starting point for further research and development
Download or read book Lactic Acid Production from Raw Sugar Cost Analysis LA E23B written by Intratec and published by Intratec. This book was released on 2019-09-17 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report presents a cost analysis of Lactic Acid production from raw sugar using a fermentation process. The process examined is similar to Cargill process. In this process, Lactic Acid recovery from the fermentation broth is realized by trialkylamine solvent extraction in the presence of carbon dioxide. The final product is Food Grade Lactic Acid solution containing 88 wt% of Lactic Acid. This report was developed based essentially on the following reference(s): (1) US Patent 6472559, issued to Cargill in 2002 (2) "Hydrocarboxylic Acids", Kirk-Othmer Encyclopedia of Chemical Technology, 5th edition Keywords: Dextrose, 2-Hydroxypropanoic Acid, Anaerobic Fermentation, Trialkyl Amine, Sodium Carbonate
