Chemistry is an experimental science, SDS of cas: 927-74-2, and the best way to enjoy it and learn about it is performing experiments.Introducing a new discovery about 927-74-2, Name is 3-Butyn-1-ol, molecular formula is C4H6O, belongs to alcohols-buliding-blocks compound. In a document, author is Kilmanoglu, Hilal.
Optimization of pretreatment and enzymatic hydrolysis conditions of tomato pomace for production of alcohols and esters by Kluyveromyces marxianus
Tomato pomace (TP) is generated as a natural by product in a significant amount in the tomato processing industry, and it is a good source of lignocelluloses to produce some high-value products from fermentable sugars (FS). The present study was performed to produce FS by using either ultrasound-assisted dilute acid (UADA) or heat-treated dilute acid (HTDA) pretreatments of TP followed by enzymatic hydrolysis (EH). When HTDA and UADA were compared in terms of FS (g/L) concentration, HTDA pretreatment generally produced more FS content than UADA. The optimum conditions for HTDA pretreatment were the application of 2.5% H2SO4, 10% (w/v) solution of TP, and heating at 121 degrees C for 6 min, which yielded 31 g/L FS concentration. Beside the optimized conditions for EH of HTDA, pretreated TP required 1.5% of enzyme concentration and 6 h of hydrolysis time. In conclusion, the most abundant volatile organic compounds (VOCs) produced by K. marxianus in final tomato pomace hydrolysate (TPH) were isoamyl alcohol, phenyl ethyl alcohol, ethyl acetate and phenyl ethyl acetate in a 5-L bioreactor. Nine descriptive sensory terms were developed to characterize fermented TPH. The rose and sweet floral aromas were defined as aroma characteristics for TPH fermented by K. marxianus.
Sometimes chemists are able to propose two or more mechanisms that are consistent with the available data. If a proposed mechanism predicts the wrong experimental rate law, however, the mechanism must be incorrect.Welcome to check out more blogs about 927-74-2, in my other articles. SDS of cas: 927-74-2.
Reference:
Alcohol – Wikipedia,
,Alcohols – Chemistry LibreTexts