Sökning: "hydrolysis conditions"
Visar resultat 26 - 30 av 155 avhandlingar innehållade orden hydrolysis conditions.
26. Enzymatic hydrolysis coupled to hot water extraction for determination of flavonoids in plants
Sammanfattning : The word sustainability is more and more frequently used within the field of chemistry and in many other fields. Green or sustainable chemistry was introduced during the 90 ́s as a field of chemistry where the environmental and health impacts of processes and products are evaluated and improved. LÄS MER
27. Hydrolysis and photolysis of brominated flame retardants and some traditional persistent organic pollutants : Reactivity as a tool in fate assessement of chemicals
Sammanfattning : An organic compound that remains in the environment for a long time is regarded as a persistent organic pollutant (POP). Still, persistency is not a well defined property with a firm definition. Instead it is a conceptual property of chemicals for which DDT and PCB are typical representatives. LÄS MER
28. Rational engineering of esterases for improved amidase specificity in amide synthesis and hydrolysis
Sammanfattning : Biocatalysis is an ever evolving field that uses enzymes or microorganisms for chemical synthesis. By utilizing enzymes that generally have evolved for specific reactions under mild conditions and temperatures, biocatalysis can be a more environmentally friendly option compared to traditional chemistry. LÄS MER
29. Secondary Emissions from Concrete Floors with Bonded Flooring Materials - Effects of Alkaline Hydrolysis and Stored Decomposition Products
Sammanfattning : It has been demonstrated before that the presence of VOC lowers the quality of indoor air. There are also several indications that certain organic compounds in indoor air (OCIA) can give rise to sick building syndrome (SBS). LÄS MER
30. Nutritional properties of tempe fermented whole-grain barley and oats. Influence of processing conditions on the retention and availability of iron, starch and folates
Sammanfattning : This thesis aimed at evaluating the tempe fermentation process as a means to develop nutritionally improved vegetarian products from barley and oats. The work was designed to assess relationships between selection of raw material and processing conditions in correlation to nutrient content and availability. LÄS MER