Essays about: "hydrolysis"
Showing result 6 - 10 of 134 essays containing the word hydrolysis.
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6. Investigation of acidic chemical recycling of poly(acetal-ester)s
University essay from Lunds universitet/Centrum för analys och syntesAbstract : Plastic recycling is a very relevant topic from both environmental and economic viewpoints. Chemical plastic recycling is a logical solution to the plastic problems, which shows the potential to reduce plastic waste and carbon emissions from burning the plastics. READ MORE
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7. Sustainable Polymer Production: Investigating Synthesis and Copolymerization of Cyclic Ketene Acetals
University essay from KTH/KemiteknikAbstract : The large amount of non-degradable plastic waste has become a significant environmental concern, leading to an increased need for degradable plastics. Here in, to create degradable polymers, polyesters were produced through radical ring opening polymerization using cyclic ketene acetals. READ MORE
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8. Swedish “tofu” from faba beans : a textural and structural analysis
University essay from SLU/Department of Molecular SciencesAbstract : Tofu, a traditional soybean product, is a popular plant-based alternative which could potentially be produced from Swedish-grown faba beans (Vicia faba L.). The aim of this project was to asses the viability of producing a tofu-like faba bean product using food grade gypsum (calcium sulphate) as coagulant. READ MORE
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9. Development and Evaluation of an Enzyme-Based Sunscreen
University essay from Lunds universitet/Bioteknik; Lunds universitet/Bioteknik (master)Abstract : Ultraviolet radiation (UVR), specifically of UVA and UVB, has been associated with the development of both photoaging and photo-carcinogenesis, potentially leading to cancer. The use of sun protection in the form of UV filters is known to minimize these damages. READ MORE
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10. Improving the sensorial properties of pea protein through fermentation
University essay from Lunds universitet/FörpackningslogistikAbstract : Lactic acid fermentation has been a widely used process for many years, offering nutritional and sensory benefits to plant proteins. In this study, the objective was to produce a fermented pea powder with enhanced sensory properties by combining previous research from FrieslandCampina. READ MORE