Sökning: "Polysaccharides"
Visar resultat 1 - 5 av 199 avhandlingar innehållade ordet Polysaccharides.
1. Spruce Bark Polysaccharides : Extraction, Characterization and Valorization
Sammanfattning : .... LÄS MER
2. Studies on Polysaccharides from some Gram-Negative Bacteria
Sammanfattning : In this survey structural studies on some polysaccharides isolated from the families of Enterobachteriaceae (Klebsiella and Salmonella) and Parvobacteriaceae (Yersinia) will be discussed. The occurence of some rare or not earlier reported deoxysugars is demonstrated, namely, 6-deoxy-D-manno-heptose, 3-deoxy-L-glycero-pentulosonic acid and five of the isomers of 3,6-dideoxy-hexoses. LÄS MER
3. Structural and Conformational Studies of Oligo- and Polysaccharides
Sammanfattning : The focus of this thesis is to examine the structural properties of polysaccharides produced by bacteria, as well as the dynamic and conformational behavior of a synthetically derived oligosaccharide.The primary structures of the O-polysaccharide repeating units of four different Escherichia coli (E. LÄS MER
4. Marine biogenic polysaccharides as a potential source of aerosol in the high Arctic : Towards a link between marine biology and cloud formation
Sammanfattning : Primary marine aerosol particles containing biogenic polymer microgels play a potential role for cloud formation in the pristine high Arctic summer. One of the major sources of the polymer gels in Arctic aerosol was suggested to be the surface water and more specifically, the surface microlayer (SML) of the open leads within the perennial sea ice as a result of bubble bursting at the air-sea interface. LÄS MER
5. Degradation of wood polysaccharides by fungal glycoside hydrolases
Sammanfattning : The enzymatic degradation of wood polysaccharides such as cellulose and hemicellulose is an important process in nature. In addition, cellulases and hemicellulases can be used in industrial applications. Fuel ethanol can potentially be produced from wood by enzymatic hydrolysis of cellulose followed by yeast fermentation of the formed sugars. LÄS MER
