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Titolo:
CHEMICAL AND BIOLOGICAL OXIDATION OF PINUS-PINASTER LIGNIN FOR THE PRODUCTION OF VANILLIN
Autore:
MATHIAS AL; LOPRETTI MI; RODRIGUES AE;
Indirizzi:
UNIV OPORTO,SCH ENGN,SEPARAT & REACT ENGN LAB P-4099 OPORTO PORTUGAL UNIV OPORTO,SCH ENGN,SEPARAT & REACT ENGN LAB P-4099 OPORTO PORTUGAL
Titolo Testata:
Journal of chemical technology and biotechnology
fascicolo: 3, volume: 64, anno: 1995,
pagine: 225 - 234
SICI:
0268-2575(1995)64:3<225:CABOOP>2.0.ZU;2-B
Fonte:
ISI
Lingua:
ENG
Keywords:
LIGNIN; CHEMICAL OXIDATION; ENZYMATIC OXIDATION; VANILLIN;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
19
Recensione:
Indirizzi per estratti:
Citazione:
A.L. Mathias et al., "CHEMICAL AND BIOLOGICAL OXIDATION OF PINUS-PINASTER LIGNIN FOR THE PRODUCTION OF VANILLIN", Journal of chemical technology and biotechnology, 64(3), 1995, pp. 225-234

Abstract

Oxidation of kraft black liquor with 14.39% solids content, obtained by cooking of Pinus pinaster wood, was studied by three different processes; chemical oxidation with molecular oxygen at 120-138 degrees C (oxygen partial pressure approximate to 0.15 MPa); biological (enzymatic) oxidation; and combined oxidation (in the sequence: chemical + enzymatic). Lignin degradation was followed by high pressure liquid chromatography (HPLC). Production of low molecular weight compounds, e.g. vanillin, was monitored by gas chromatography (GC). Chemical oxidation produced about 1.2 g of vanillin per dm(3) of liquor (0.904 g per 100 gof solids). Biodegradation products had molecular weights near to that of vanillin and mainly around 100 daltons, but vanillin was not detected. In the combined oxidation process, vanillin was consumed with a concomitant reduction of the HPLC peak.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 04/12/20 alle ore 15:45:32