National Taiwan Ocean University Department of Food Science Production of Fermentables Sugars and Biofuel from Sago Pith Residue (Sago Hampas) Professors: Student: Student ID: Guo-Jane‚ Tsai Yeuk-Chuen‚ Liu Norhayati Othman 10132067 May 22‚ 2013 1 Outline 1. Introduction 2. Glucose Recovery from Sago Hampas by Three Cycles Hydrolysis for Bioethanol Production. of 3. Conversion of Sago Hampas into Fermentable Sugars Performed Using Cellulolytic Enzymes. 4. Conversion of Fermentable
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three major functions of the digestive system the secretion‚ digestion‚ and absorption. Accessory organs such as salivary glands‚ liver‚ gallbladder and pancreas have duct that lead into the digestive tract and thus support digestive function. Digestion is defined as the mechanical and chemical breaking down of food into smaller components‚ to a form that can be absorbed and utilized by the cells of the body. The two phase of digestion are mechanical and chemical or enzymatic. The former involves
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The material of this wrapper is corn-plastic‚ or by it’s scientific name‚ polylactic acid. Polylactic acid or polylactide (PLA) is a thermoplastic aliphatic polyester derived from renewable resources‚ such as cornstarch‚ tapioca roots‚ chips or starch‚ or sugarcane. This is an environmentally practical material for an assortment of reasons; It is biodegradable‚ non-harmful to people or the environment and it comes from natural‚ renewable resources. “The United States uses 20.8 million barrels
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lycopersicum) INTRODUCTION Background of the Study Bioethanol is the most widely used among the liquid biofuels. Ethanol is produced by fermentation of sugars from sugarcane or sugar beet‚ and indirectly from more complex carbohydrates such as starch from corn‚ wheat‚ potatoes or cassava. Ethanol thus produced is expensive as it dips into food and feed material. Bioethanol refers to ethanol produced from complex carbohydrates such as lignocellulose which is not used as food or feed. It has
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thick‚ rough and brown on the outside. Commercial varieties can be 5 to 10 cm in diameter at the top‚ and around 15 cm to 30 cm long. A woody cordon runs along the root’s axis. The flesh can be chalk-white or yellowish. Cassava roots are very rich in starch and contain significant amounts of calcium (50 mg/100g)‚ phosphorus (40 mg/100g) and vitamin C (25 mg/100g). Around the world‚ cassava is a vital staple for about 500 million people. Cassava starchy roots produce more food energy
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Assignment #1 Potatoes BPGM 244 Shawn Doucette Chris Tipoff January 28‚ 2009 Table of Contents Introduction 1 History of the Potato 2 The Potato Selection 3 Cooking the Potatoes 4 Conclusion 5 Bibliography 6 1. Introduction Potatoes are considered one of the most popular vegetables in Canada and the United States. The United States grows about 35 billion pounds of potatoes every year‚ which averages
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that Mio and other flavor drops perform diffusion when put in water as an example. For the lab part we put a mixture of starch and water into a plastic Ziploc bag and submerging it into a solution of water and iodine. The bag was semi-permeable and so some of the iodine leaked through into the bag showing osmosis. The iodine‚ being the indicator‚ changed the color of the starch mixture to have streaks of light gray with a purple tint almost. We also learned that molecules tend to move from areas
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Authentic & Traditional Korean Kimchi Ingredients 1 fresh Chinese cabbage‚ dark green outer leaves removed 1 1/2 cup cooking salt 1L water 1 heaped tbsp glutinous rice starch (sticky rice powder‚ not regular rice powder) 1 cup Korean chilli powder – aka gochugaru (not flakes‚ look for it at your local Korean grocery store) 1/2 cup fish sauce 2 tbsp white sugar 6 spring onions‚ washed and sliced on an angle into slices about 1-2″ long 5 cloves of garlic‚ crushed 1 knob of ginger‚ grated
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of 5mh of the crystals and 5ml of 95% ethanol was created and tested on a slice of potato to analyse the iodine content. After‚ with sodium thiosulphate in the buret‚ the iodide solution was titrated until it turned orangey-yellow‚ then had 2ml of starch added to it and titrated again until it turned colourless. Data and Results Figure 1. Amount of Reagents | Measurement | Weight of Tetramethylammonium
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should show a red/brick color after being placed in boiling water for three minutes‚ but if a negative reaction occurs we will get blue color or no change at all. Another test that we were introduced to was the iodine test‚ which is used to detect starch. A positive reaction would result in a blue/black color‚ where as a negative reaction would be an amber color. Then in order to find the remaining agents (peptide bonds) we used Biuret’s solution‚ a violet color is produced when there is a positive
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