Effects Of Pretreatment And Enzymatic Hydrolysis On Oil Palm Frond For Use As Yeast Cultivation Medium

The advantage of acid hydrolysis is time consumed is much lower (10 minutes to 6 hours), as compared to enzymatic hydrolysis time is counted in days (Goldstein, 1983 and Wenzl, 1970). However, acid hydrolysis is hampered by non-selectivity and by-products formation from sugar decomposition (Fan et a...

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Main Author:	Eng, Kean Tiek
Format:	Thesis
Language:	English
Published:	2012
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/44796/1/ENG%20KEAN%20TIEK.pdf
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id	my-usm-ep.44796
record_format	uketd_dc
spelling	my-usm-ep.447962019-07-01T07:54:20Z Effects Of Pretreatment And Enzymatic Hydrolysis On Oil Palm Frond For Use As Yeast Cultivation Medium 2012 Eng, Kean Tiek T1-995 Technology(General) The advantage of acid hydrolysis is time consumed is much lower (10 minutes to 6 hours), as compared to enzymatic hydrolysis time is counted in days (Goldstein, 1983 and Wenzl, 1970). However, acid hydrolysis is hampered by non-selectivity and by-products formation from sugar decomposition (Fan et al., 1982). During acid hydrolysis, hemicelluloses are degraded to xylose, mannose, acetic acid, galactose and glucose; cellulose is hydrolyzed to glucose. At high temperature and pressure xylose is further degraded to furfural (Dunlop, 1948). Similarly, 5-hydroxymethyl furfural (HMF) is formed from hexose degradation, and HMF may be further degraded to form levulinic acid (Ulbricht et al., 1984). 2012 Thesis http://eprints.usm.my/44796/ http://eprints.usm.my/44796/1/ENG%20KEAN%20TIEK.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T1-995 Technology(General)
spellingShingle	T1-995 Technology(General) Eng, Kean Tiek Effects Of Pretreatment And Enzymatic Hydrolysis On Oil Palm Frond For Use As Yeast Cultivation Medium
description	The advantage of acid hydrolysis is time consumed is much lower (10 minutes to 6 hours), as compared to enzymatic hydrolysis time is counted in days (Goldstein, 1983 and Wenzl, 1970). However, acid hydrolysis is hampered by non-selectivity and by-products formation from sugar decomposition (Fan et al., 1982). During acid hydrolysis, hemicelluloses are degraded to xylose, mannose, acetic acid, galactose and glucose; cellulose is hydrolyzed to glucose. At high temperature and pressure xylose is further degraded to furfural (Dunlop, 1948). Similarly, 5-hydroxymethyl furfural (HMF) is formed from hexose degradation, and HMF may be further degraded to form levulinic acid (Ulbricht et al., 1984).
format	Thesis
qualification_level	Master's degree
author	Eng, Kean Tiek
author_facet	Eng, Kean Tiek
author_sort	Eng, Kean Tiek
title	Effects Of Pretreatment And Enzymatic Hydrolysis On Oil Palm Frond For Use As Yeast Cultivation Medium
title_short	Effects Of Pretreatment And Enzymatic Hydrolysis On Oil Palm Frond For Use As Yeast Cultivation Medium
title_full	Effects Of Pretreatment And Enzymatic Hydrolysis On Oil Palm Frond For Use As Yeast Cultivation Medium
title_fullStr	Effects Of Pretreatment And Enzymatic Hydrolysis On Oil Palm Frond For Use As Yeast Cultivation Medium
title_full_unstemmed	Effects Of Pretreatment And Enzymatic Hydrolysis On Oil Palm Frond For Use As Yeast Cultivation Medium
title_sort	effects of pretreatment and enzymatic hydrolysis on oil palm frond for use as yeast cultivation medium
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2012
url	http://eprints.usm.my/44796/1/ENG%20KEAN%20TIEK.pdf
_version_	1747821400995921920

Effects Of Pretreatment And Enzymatic Hydrolysis On Oil Palm Frond For Use As Yeast Cultivation Medium

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