Essays about: "aldehydes"
Showing result 1 - 5 of 24 essays containing the word aldehydes.
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1. Cloning and expressing the genes encoding Glycerol dehydratase (GDHt) and 1,3-Propanediol dehydrogenase (1,3-PDDH) in E. coli
University essay from Lunds universitet/Bioteknik (master); Lunds universitet/Bioteknik (CI)Abstract : The biodiesel sector has witnessed tremendous growth in recent years, leading to a significant increase in glycerol production as a by-product. Addressing the challenge of glycerol valorization is crucial for the sustainability of the biodiesel industry. READ MORE
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2. Synthesis and Investigation of Nitrile-Containing Polymers Inspired by Lignin
University essay from Lunds universitet/Centrum för analys och syntesAbstract : The lignin-inspired derivatives coniferyl aldehyde and sinapyl aldehyde were used to prepare nitrile-containing methacrylate monomers with the aim to synthesize bio-based polymers exhibiting high glass transition temperatures (Tgs). The aldehydes were initially transformed to the corresponding nitriles and then underwent methacrylation before being polymerised by free-radical polymerisation. READ MORE
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3. Ozone oxidation of fatty acid thin films: a TIR Raman study
University essay from KTH/Yt- och korrosionsvetenskapAbstract : Detta examensarbete initierades och handledes av Mellifiq, ett företag som arbetar med rening av luft och vatten, där en applikation är rening av köksfrånluft med ozon. Ozon förhindrar att fettpartiklar i frånluften ansamlas på väggarna i kanalen och värmeväxlaren, vilket leder till högre brandsäkerhet och mer effektiv användning av värmeväxlaren. READ MORE
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4. Evaluation of the stability of immobilized lipases from Rhizomucor miehei and Rhizopus oryzae in high oleic sunflower oil
University essay from Lunds universitet/Bioteknik (master); Lunds universitet/Bioteknik (CI)Abstract : Lipase is one of the most useful enzymes in food industry, which can catalyze the hydrolysis and the synthesis of esters. However, the high cost due to the poor operation stability of lipase hinders the wide use of it. READ MORE
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5. Aroma components of long ripened cheese and their origin, variation and contribution to flavour : with focus on propionic acid
University essay from SLU/Department of Molecular SciencesAbstract : Flavour compounds in cheese are formed by metabolism of residual lactose, lactate and citrate, proteolysis and lipolysis through the activity of e.g., starter bacteria. Generally identified aroma components in cheese are fatty acids, esters, alcohols, ketones, lactones, aldehydes, and sulphur compounds. READ MORE