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Production of ethanol from wheat straw

Smuga-Kogut M., Wnuk A. D., Zgórska K., Kubiak M. S., Wojdalski J., Kupczyk A., Szlachta J, Luberański A.

Polish Journal of Chemical Technology

2015

Vol. 17, nr 3

89--94

This study proposes a method for the production of ethanol from wheat straw lignocellulose where the raw material is chemically processed before hydrolysis and fermentation. The usefulness of wheat straw delignification was evaluated with the use of a 4:1 mixture of 95% ethanol and 65% HNO3 (V). Chemically processed lignocellulose was subjected to enzymatic hydrolysis to produce reducing sugars, which were converted to ethanol in the process of alcoholic fermentation. Chemical processing damages the molecular structure of wheat straw, thus improving ethanol yield. The removal of lignin from straw improves fermentation by eliminating lignin’s negative influence on the growth and viability of yeast cells. Straw pretreatment facilitates enzymatic hydrolysis by increasing the content of reducing sugars and ethanol per g in comparison with untreated wheat straw.

Chemical composition of edible potato tubers in retail outlets in east-central Poland

Zarzecka K., Gugała M., Mystkowska I., Zarzecka M.

Journal of Ecological Engineering

2015

Vol. 16, nr 1

57--61

The work was an attempt to determine and describe certain quality characteristics of edible potato on sale in Siedlce and Międzyrzec Podlaski. Potato tubers for examination were purchased in 3 kinds of retail outlets (ten shops of each kind) in east-central Poland. A total of 90 samples were collected to determine tuber size, protein and vitamin C content, reducing sugars and sucrose content. Potatoes purchased in all kinds of outlets met the standards set for tuber size. Potatoes bought in supermarkets had a better chemical composition than tubers purchased in groceries or fruit and vegetable shops. All the potato tubers were a good staple.

Platinum(IV) Inhibition during Hexacyanoferrate(III) Oxidation of Reducing Sugars

Pandey E., Kambo N., Upadhyay S.

Polish Journal of Chemistry

2005

Vol. 79 / nr 10

1689-1698

The kinetics of oxidation of reducing sugars viz glucose, fructose, lactose and maltose by alkaline hexacyanoferrate(III) in the presence of platinum(IV) has been studied. The kinetic data support the formation of {platinum(IV)-sugar} complexes and their resistance to react with hexacynoferrate(III). A spectrophotometric evidence for the formation of 1:1 and 1:2 complexes between platinum(IV) and reducing sugar has also been obtained