Sökning: "Short-term adaptation"
Visar resultat 1 - 5 av 59 avhandlingar innehållade orden Short-term adaptation.
1. Short-term adaptation of S. cerevisiae to lignocellulosic inhibitors: Underlying metabolic and physiological changes
Sammanfattning : The limited tolerance of Saccharomyces cerevisiae (budding yeast) to inhibitors present in lignocellulosic hydrolysates is a major challenge in second-generation bioethanol production. Short-term adaptation of the yeast to lignocellulosic hydrolysates during cell propagation has been shown to improve its tolerance, and thus its performance in lignocellulose fermentation. LÄS MER
2. Highway Traffic State Estimation and Short-term Prediction
Sammanfattning : Traffic congestion is increasing in almost all large cities, leading to a number of negative effects such as pollution and delays. However, building new roads is not a feasible solution. Instead, the use of the existing road network has to be optimized, together with a shift towards more sustainable transport modes. LÄS MER
3. Thoughts in Motion : The Role of Long-Term L1 and Short-Term L2 Experience when Talking and Thinking of Caused Motion
Sammanfattning : This thesis is about whether language affects thinking. It deals with the linguistic relativity hypothesis, which proposes that the language we speak influences the way we think. This hypothesis is investigated in the domain of caused motion (e.g. LÄS MER
4. Adaptation and learning in postural control
Sammanfattning : The importance of the ability to use bipedal stance and gait in everyday life cannot be underestimated. Bipedal stance is learned during childhood and constantly adapted to changing circumstances throughout life. Failure to attain and maintain the control of upright posture can have catastrophic consequences. LÄS MER
5. Industrial challenges in the use of Saccharomyces cerevisiae for ethanolic fermentation of lignocellulosic biomass
Sammanfattning : The sustainable production of ethanol from lignocellulosic biomass requires the combination of efficient hydrolysis and complete fermentation of all the monomeric sugars present in the raw material. The present work was aimed at tackling some of the major challenges that will be encountered in commercial-scale ethanol production using Baker’s yeast, Saccharomyces cerevisiae, the preferred microorganism for the fermentation step. LÄS MER