Optimization Of Glycerol Recovery From Pre Treatment Process

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The purpose of this experiment was to synthesize isopentyl acetate via an esterification reaction between acetic acid and isopentyl alcohol, using concentrated sulfuric acid as a catalyst. The product was washed with sodium hydrogen carbonate, as well as with water, then dried with anhydrous sodium sulfate. The product was then distilled using a Hickman still and characterized using infrared spectroscopy. The percent yield of isopentyl acetate was 61.52%. This may have been low due to not all of the condensed product being removed from the Hickman still, some product being lost during transfer of the product from the reaction tube into the Hickman still, or the loss of some product due to evaporation during distillation.

Treated glycerol and commercial glycerol were analyzed using the Fourier Transform Infrared Spectrometry (FTIR) to determine the functional group. The functional group is a group of atoms that replace the hydrogen in the organic compound. The structure of organic family compounds and their properties are defined by organic compounds. Table 4.3 shows the comparison data for the glycerol residue, recovered glycerol and commercial glycerol.

After the transesterification process was complete the LEA was separated from the biofuel, and water/methanol mixture using an Erlenmeyer filtering funnel utilizing both course and fine filters (Whatman 1541-125 and 1542-125). A 1:1 solvent to water ratio (300 mL) and a 3:1 solvent to chloroform ratio (100 mL) were added to induce a phase separation. Phase separation was allowed to occur overnight. Biofuel and chloroform were separated from the methanol/water mixture using a separation funnel. The chloroform and biofuel were separated by evaporating and recovering the chloroform by heating the mixture to 62°C and then running the chloroform gas through a condenser. Samples were taken of each product and byproduct excluding chloroform so that

Clostridium acetobutylicum is a bacterial species that ferments sugar to a mixture of organic solvents (acetone, butanol and ethanol). This protocol delineates a methodology to combine solventogenic clostridial fermentation and chemical catalysis via extractive fermentation for the production of biofuel blendstocks. Extractive fermentation of C. acetobutylicum is operated in fed-batch mode with a concentrated feed solution (500 grams per liter glucose and 50 grams per liter yeast extract) for 60 h, producing in excess of 40 g of solvents (acetone, butanol and ethanol) between the completely immiscible extractant and aqueous phases of the bioreactor. After distillation of the extractant phase, the acetone, butanol and ethanol mixture is upgraded

All living things require energy to function. Two main strategies pursued by organisms include the oxygen-requiring cellular respiration, which relies on glycolysis, citric acid cycle, and oxidative phosphorylation to produce 36-38 ATP per glucose molecule consumed, and oxygen-free fermentation, which relies on glycolysis and the generation of an organic molecule and CO2 to generate 2 ATP per glucose molecule. These metabolic processes are nuanced and can behave differently when subjected to varying environmental constraints and reaction conditions. Here, the effects of temperature and carbohydrate source and yeast’s fermentative ability is examined. Furthermore, the effect of varying succinate concentration on cellular respiration is also examined in lima bean mitochondrial extracts. For fermentation, the results show that increased temperature increases fermentation rate, while glucose and sucrose are far more optimal for fermentation relative to saturated starch solutions. For cellular respiration, the results show that increased succinate levels enable cellular respiration to proceed more efficiently.

I - Introduction - In chemistry, the use of a scientific method to solving problems and collecting data is crucial to a successful conclusion. Observation, Investigation and Interpretation are the scientific tools that are used to help construct this conclusion. Observation is used to gather both quantitative and qualitative properties of matter in order to set a basis upon which every other part of the experiment is built. Then, the observations are investigated and records are kept of the results. Interpretation is the final step of the process.

Food and drink such as alcohol and bread rely on the process of alcoholic fermentation, so the most efficient substrate is an important factor for quick production of these products (Aidoo et al., 2006). For example, bread uses alcoholic fermentation to make the dough of the bread rise and alcohol is the main product of alcoholic fermentation. Based on the findings of this experiment, I would suggest using glucose before fructose as substrate for this process and sucrose before maltose based purely on their rates of fermentation. However, further testing should be done to test the rate of fermentation over a longer period of time as this experiment was completed after only twenty minutes of fermentation. It would also be interesting to test other effects of the substrates such as their effect on the taste of the products in the food industry which utilize alcoholic

Alcohol fermentation is the process of glucose being broken down by yeast (and some bacteria) to produce ethyl alcohol, CO2 and 2 ATP molecules. In lab, we first studied the effect that various concentrations of sucrose, the substrate, and temperature has on the rate of fermentation.

Sucrose is made up of two simple sugars, glucose and fructose. While commonly used as table sugar, sucrose is important to all living organisms, including yeast. When yeast is introduced to sucrose, and does not have oxygen available to assist in respiration, it will resort to anaerobic respiration. This will involve the enzyme invertase to catalyze the hydrolysis of sucrose, as well as zymase to convert the hydrolyzed sugars to alcohol and carbon dioxide. When this happens in a sealed container, the carbon dioxide will become trapped gas. The ethanol actually inhibits the fermentation process, and results in the maximum concentration of ethanol solution of 10-15%.In this particular experiment, the density of the third fraction removed came

Re-Submitted To: Prof. Parag Shah Submitted By: Varun Khimani Application No. – 61279 Date of Submission – 09/02/2011

The reference work chosen is the article “Glycerol production by yeasts under osmotic and sulfite stress” by Blagica Petrovska, Eleonora Winkelhausen, and Slobodanka Kuzmanova. The article discusses a method of glycerol production through osmotolerant yeast in addition to sulfite-steering agents. In this study, we will discuss how the author was able to move into CARS move 2. The CARS system refers to the proper method of writing an introduction, so in this article we shall be examining the introduction for the steps involved in CARS move 1 which lead to CARS move 2. We will then discuss the presence and legitimacy of the hypothesis.

The experimental design of this research can be divided into five main stages. The first stage is development of yeast cell colony on nutrient agar and inoculum preparation of Candida rugosa ATCC 14830. The microorganism used in this research is isolated from natural soil. Second stage is extraction of lipase enzyme from the growth medium that contain olive oil that act as a substrate. Third stage of this project is preparation of immobilized and free enzyme culture system. The immobilized enzyme culture system is prepared with Ramsay medium as fermentation medium and calcium alginate gel beads as immobilized support. The next stage is data analysis on lipase activity on both culture systems. Finally the fifth stage is the comparison on efficiency between immobilized and free lipase culture system. The flow chart of experimental design is shown in Figure 4.1.

To investigate the effect of concentration of table salt (sodium chloride) on the rate of fermentation of sucrose using yeast, measured in the volume of carbon dioxide gas collected over a period of 10 minutes.

The pectin yield and galacturonic acid content for the optimized condition was projected to be 5.08% and 69.40% with the actual extracted pectin content of 9.41% w/w dry matter basis(Zhang and Mu 2011a). To increase pectin yield enzyme α-amylase from Bacillus subtilis is used to breakdown residual starch in order to prevent starch gelatinization which lead to reduced pectin extraction efficiency (Noda et al. 1994).