Essays about: "Thin layer chromatography TLC"
Showing result 1 - 5 of 6 essays containing the words Thin layer chromatography TLC.
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1. DURABILITY STUDY OF REJUVENATED RAP BINDERS
University essay from KTH/KemiteknikAbstract : När priset på naturtillgångar ökar samt att industrier måste ställa om till en mer hållbar verksamhet innebär detta även en omställning för asfaltsindustrin. Ett sätt för att använda mer återvunnet material i asfaltsindustri är att använda bindemedlet från gammal asfaltsmassa (eng.: reclaimed asphalt pavement, RAP). READ MORE
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2. Lipid content and profile of Rhodotorula toruloides during fermentation
University essay from SLU/Department of Molecular SciencesAbstract : Oleaginous yeast such as Rhodotorula toruloides is a promising organism for production of lipids from lignocellulosic substrates. Microbial lipids have potential applications in energy, food, feed and pharmaceutical industry, because most of the lipids are triglycerides with long chain fatty acids that are comparable to typical vegetable oils and can be obtained without arable land requirement. READ MORE
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3. SYNTHESIS OF β-D-RIBOPYRANOSIDES DERIVATIVES FROM β-D-XYLOPYRANOSIDE
University essay from Lunds universitet/Kemiska institutionenAbstract : The aim of this thesis was to synthesize various β-D-ribopyranoside derivatives with different C-4 functional groups, using D-xylose as the starting material. The desired modifications were deoxygenation, fluorination, methylation and epimerization of the C-4 hydroxyl group. READ MORE
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4. Enzyme-aided production of lipid emulsifiers from side-streams of the food industry: rapeseed press cake and oat oil
University essay from Lunds universitet/Bioteknik (master)Abstract : The goal of this thesis project was to utilize side-streams of the food industry, namely rapeseed cake and oat oil, by enzyme-aided production of lipid emulsifiers. The first objective was to extract lipids from the rapeseed press cake and increase protein yield, by adding an enzymatic step to the already existing protein extraction procedure developed by the food department of Lund University. READ MORE
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5. Characterization of microbial growth in lignin-based residues and biodegradation of vanillin: : Optimizing factors for maximizing the extraction of a biodegradation compound of vanillin and investigating the potential for lipid accumulation.
University essay from Högskolan i Gävle/MiljöteknikAbstract : Vanillin (4-hydroxy-3methoxybenzaldehyde) is one of the most employed aromatic and flavoring additives in food and cosmetic industry. The industrial interest in vanillin could also apply to its biodegradation products. READ MORE