Sökning: "Thin layer chromatography TLC"
Visar resultat 1 - 5 av 6 uppsatser innehållade orden Thin layer chromatography TLC.
1. DURABILITY STUDY OF REJUVENATED RAP BINDERS
Master-uppsats, KTH/KemiteknikSammanfattning : 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). LÄS MER
2. Lipid content and profile of Rhodotorula toruloides during fermentation
Master-uppsats, SLU/Department of Molecular SciencesSammanfattning : 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. LÄS MER
3. SYNTHESIS OF β-D-RIBOPYRANOSIDES DERIVATIVES FROM β-D-XYLOPYRANOSIDE
Master-uppsats, Lunds universitet/Kemiska institutionenSammanfattning : 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. LÄS MER
4. Enzyme-aided production of lipid emulsifiers from side-streams of the food industry: rapeseed press cake and oat oil
Master-uppsats, Lunds universitet/Bioteknik (master)Sammanfattning : 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. LÄS MER
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.
M1-uppsats, Högskolan i Gävle/MiljöteknikSammanfattning : 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. LÄS MER