Ensiling and thermic treatment effects on nutrient content, protein solubility, and in vitro fermentation of partial crop faba beans was written by Bachmann, M.;Okon, P.;Blunk, C.;Kuhnitzsch, C.;Martens, S. D.;Steinhoefel, O.;Zeyner, A.. And the article was included in Animal Feed Science and Technology in 2022.Computed Properties of C3H8O2 This article mentions the following:
Legumes such as faba beans have a great potential to create local, independent, and high-quality protein resources for ruminant nutrition. Suitable methods for cost- and energy-effective preservation and protein stabilization against rapid fermentation in the rumen play an important role. Partial crop faba beans harvested with 500 or 708 g dry matter (DM)/kg were ensiled, toasted (160°C, 60 min), or ensiled and toasted and it was investigated how this affects nutrient composition, protein solubility, carbohydrate fermentation, and in vitro organic matter digestibility (IVOMD). Non-protein nitrogen (NPN) concentrations increased and true protein (TP) concentrations decreased after ensiling, depending strongly on DM concentration of the plant (i.e., on maturity) – in NPN, from 15% to 35% (P < 0.001) and from 16% to 21% of crude protein (CP) (P > 0.05), and in TP, from 85% to 65% and from 83% to 79% of CP with 500 and 708 g DM/kg, resp. (P > 0.05) – whereas concentrations of soluble protein did not increase as much as expected. Toasting reduced soluble protein concentration in native faba beans from 56% to 29% and from 54% to 40% of CP with 500 and 708 g DM/kg, resp. (P < 0.001) and in ensiled faba beans from 58% to 38% and from 60% to 34% of CP with 500 and 708 g DM/kg, resp., compared to the native material (P < 0.001). Ensiling and toasting slightly affected other crude nutrient or metabolizable energy concentrations, carbohydrate fermentation, and IVOMD. In the experiment, the researchers used many compounds, for example, 1,2-Propanediol (cas: 57-55-6Computed Properties of C3H8O2).
1,2-Propanediol (cas: 57-55-6) belongs to alcohols. Under appropriate conditions, inorganic acids also react with alcohols to form esters. To form these esters, a wide variety of specialized reagents and conditions can be used. Converting an alcohol to an alkene requires removal of the hydroxyl group and a hydrogen atom on the neighbouring carbon atom. Dehydrations are most commonly carried out by warming the alcohol in the presence of a strong dehydrating acid, such as concentrated sulfuric acid.Computed Properties of C3H8O2
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts