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Item

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The production of alcohol by cellulase enzymes using cellulose material as a substrate

http://hdl.handle.net/20.500.12678/0000002123
65d9a107-dd47-41c1-b55b-a84ed87fac94
24f37538-3224-4203-a85a-b1ccdfc6954a
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The The production of alcohol by cellulase enzymes using cellulose material .pdf (487 Kb)
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Journal article
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Publication
Title
Title The production of alcohol by cellulase enzymes using cellulose material as a substrate
Language en
Publication date 2001
Authors
Thi Thi Than Myint
Bay Dar
Description
β-D Glucose can be produced from cellulose materials by cellulase enzymes. The cellulase enzyme breakdown β-1,4 glucosidic linkage and formed β-D Glucose. The conversion rate of cellulose to β-D glucose depends on the enzyme activity. In this study, two kinds of commercial cellulase namely Food Grade (FG) and Technical Grade (TG) enzymes were used for the saccharification of celluolosic materials such as rice straw, grass, water hyacinth, bagasse and corn cob and then studied on the determination of reducing sugar by Filter Paper Assay or Filter Paper Degrading (FPD) Method. In this study, the optimal parameters of enzyme concentration, weight of substrate, reaction time, temperature and pH of TG were found to be enzyme 0.6 ml (range from 0.2-1.0 ml), 0.4 g of substrates (range from 0.1-1.0 g), for 4 hours reaction time (range from 1-24 hr), at 50°C (range from 30-70°C) and pH 4 (range from 3.0-5.5) for rice straw, grass, water hyacinth, bagasse and corn cob, respectively. Similarly, enzyme 0.4 ml, 0.4 g of substrates, 4 hours reaction time, at 50°C and pH 4.5 were the optimal parameters of FG on rice straw, grass, water hyacinth, bagasse and corn cob, respectively. The effect of fermentation period of enzymes TG on the production of alcohol was studied using rice straw and water hyacinth and using rice straw and bagasse for FG, respectively. According to the results 48 hr fermentation period was the most suitable reaction time for both TG and FG. Lab scale alcohol fermentation production was conducted using rice straw with optimal parameters. The result showed that 48 hours fermentation period, temperature at 30°C and pH-5 and 5.5 by TG and FG, respectively, gave the best alcohol concentration.
Keywords
Alcohol
Identifier http://uyr.uy.edu.mm/handle/123456789/223
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