Sökning: "Vanillyl alcohol"
Visar resultat 1 - 5 av 6 uppsatser innehållade orden Vanillyl alcohol.
1. Microbial production of chemical building blocks from lignin
Master-uppsats, Lunds universitet/Teknisk mikrobiologiSammanfattning : Plastics, derived from fossil fuels, have raised considerable environmental concerns. This has prompted the search for sustainable and safer plastic precursors alternatives. One alternative explored in the present study is vanillin, a phenolic compound derived from lignin, an abundant and renewable natural polymer. LÄS MER
2. Catalytic synthesis of benign bisphenols
Kandidat-uppsats, KTH/KemiSammanfattning : This study analyzes the reactivity and selectivity of Friedel-Crafts alkylations using benzylic alcohols and phenols in the presence of a Lewis acid, to synthesize methoxylated bisphenols as a benign alternative to BPA. The degree of methoxylation on the electrophile appears to affect the yield of the reaction while the degree of methoxylation on the nucleophile appears to affect the selectivity. LÄS MER
3. A study of microbial biodegradation of a lignin monomer
Master-uppsats, KTH/Skolan för bioteknologi (BIO)Sammanfattning : .... LÄS MER
4. 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
5. Growth and biodegradation by Sporidiobolales yeasts in vanillin-supplemented medium
Kandidat-uppsats, Högskolan i Gävle/Avdelningen för arbets- och folkhälsovetenskapSammanfattning : Studies of biodegradation in lignins by basidiomycetes yeasts show the conversion of lignin in various degradation products among which vanillin, a valuable substance, suggested to be a strong inhibitor of both fermentation and growth of yeasts, stands. Sporidiobolales yeasts used in these experiments were aimed to be identified by their highly conserved ITS region as well as studied in vanillinsupplemented medium through, vanillin-supplemented plates, TLC and Neubauer’s chamber to find out which, among the several isolates tested, were the most resistant ones, understand how they take up vanillin and how their growth is affected by the presence of the phenolic compound. LÄS MER