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Microbial Oil
Single cell oil, also known as Microbial oil consists of the intracellular storage lipids, triacyglycerols. It is similar to vegetable oil, another biologically produced oil. They are produced by oleaginous microorganisms, which is the term for those bacteria, molds, algae and yeast, which can accumulate 20% to 80% lipids of their biomass. The accumulation of lipids take place by the end of logarithmic phase and continues during station phase until carbon source begins to reduce with nutrition limitation. The most important source is some species of yeast, that are able to convert food into triglycerides and accumulate the produced lipids when fed carbohydrates. Production of microbial oil has been researched for production of biodiesel, because impure carbohydrates such as agricultural residues, e.g. waste molasses can be used as a feedstock for production of oil. Production of SCO The microbial production of SCO can be conducted by submerged (SmF) or solid state fermentatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Triacylglycerols
A triglyceride (TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids (from ''tri-'' and ''glyceride''). Triglycerides are the main constituents of body fat in humans and other vertebrates, as well as vegetable fat. They are also present in the blood to enable the bidirectional transference of adipose fat and blood glucose from the liver, and are a major component of human skin oils. Many types of triglycerides exist. One specific classification focuses on saturated and unsaturated types. Saturated fats have ''no'' C=C groups; unsaturated fats feature one or more C=C groups. Unsaturated fats tend to have a lower melting point than saturated analogues; as a result, they are often liquid at room temperature. Chemical structure Triglycerides are tri-esters consisting of a glycerol bound to three fatty acid molecules. Alcohols have a hydroxyl (HO–) group. Organic acids have a carboxyl (–COOH) group. Alcohols and organic ac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable Oil
Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of fruits. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of fruits. In common usage, vegetable ''oil'' may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are usually edible. Uses In antiquity Oils extracted from plants have been used since ancient times and in many cultures. Archaeological evidence shows that olives were turned into olive oil by 6000 BCE and 4500 BCE in present-day Israel and Palestine. In addition to use as food, fats and oils (both vegetable and mineral) have long been used as fuel, typically in lamps which were a principal source of illumination in ancient times. Oils may have been used for lubrication, but there is no evidence for this. Veg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biodiesel
Biodiesel is a form of diesel fuel derived from plants or animals and consisting of long-chain fatty acid esters. It is typically made by chemically reacting lipids such as animal fat (tallow), soybean oil, or some other vegetable oil with an alcohol, producing a methyl, ethyl or propyl ester by the process of transesterification. Unlike the vegetable and waste oils used to fuel converted diesel engines, biodiesel is a drop-in biofuel, meaning it is compatible with existing diesel engines and distribution infrastructure. However, it is usually blended with petrodiesel (typically to less than 10%) since most engines cannot run on pure Biodiesel without modification. Biodiesel blends can also be used as heating oil. The US National Biodiesel Board defines "biodiesel" as a mono-alkyl ester. Blends Blends of biodiesel and conventional hydrocarbon-based diesel are most commonly distributed for use in the retail diesel fuel marketplace. Much of the world uses a system know ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agricultural Residues
Crop residues are materials left in an agricultural field after the crop has been harvested. These residues include stalks and stubble (stems), leaves and seed pods. Good management of field residues can increase efficiency of irrigation and control of erosion. The two types of agricultural crop residues are: 1. Field Residues :Field residues are materials left in an agricultural field or orchard after the crop has been harvested. These residues include stalks and stubble ( stems), leaves, and seed pods. The residue can be ploughed directly into the ground, or burned first. In contrast, no-till, strip-till or reduced-till agriculture practices are carried out to maximize crop residue cover. Good management of field residues can increase efficiency of irrigation and control of erosion. Simple line-transect measurements can be used to estimate residue coverage. 2. Process Residues :Process residues are materials left after the crop is processed into a usable resource. These res ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molasses
Molasses () is a viscous substance resulting from refining sugarcane or sugar beets into sugar. Molasses varies in the amount of sugar, method of extraction and age of the plant. Sugarcane molasses is primarily used to sweeten and flavour foods. Molasses is a major constituent of fine commercial brown sugar. It is also one of the primary ingredients used to distill rum. Sweet sorghum syrup is colloquially called ''sorghum molasses'' in the southern United States. Molasses has a stronger flavour than most alternative syrups. Name The word molasses comes from ''melaço'' in Portuguese, a derivative (intensifier) of ''mel'' (honey) with Latinate roots. Cognates include Ancient Greek μέλι (''méli'') (honey), Latin ''mel'', Spanish ''melaza'' (molasses), Romanian ''miere'' or ''melasă'', and French ''miel'' (honey). Cane molasses Cane molasses is an ingredient used in baking and cooking. It was popular in the Americas before the twentieth century, when it was plentiful and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soxhlet Extractor
A Soxhlet extractor is a piece of laboratory apparatus invented in 1879 by Franz von Soxhlet. It was originally designed for the extraction of a lipid from a solid material. Typically, Soxhlet extraction is used when the desired compound has a ''limited'' solubility in a solvent, and the impurity is insoluble in that solvent. It allows for unmonitored and unmanaged operation while efficiently recycling a small amount of solvent to dissolve a larger amount of material. Description A Soxhlet extractor has three main sections: a percolator (boiler and reflux) which circulates the solvent, a thimble (usually made of thick filter paper) which retains the solid to be extracted, and a siphon mechanism, which periodically empties the thimble. Assembly # The source material containing the compound to be extracted is placed inside the thimble. # The thimble is loaded into the main chamber of the Soxhlet extractor. # The extraction solvent to be used is placed in a distillation flask. # The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Triglycerides
A triglyceride (TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids (from ''tri-'' and ''glyceride''). Triglycerides are the main constituents of body fat in humans and other vertebrates, as well as vegetable fat. They are also present in the blood to enable the bidirectional transference of adipose fat and blood glucose from the liver, and are a major component of human skin oils. Many types of triglycerides exist. One specific classification focuses on saturated and unsaturated types. Saturated fats have ''no'' C=C groups; unsaturated fats feature one or more C=C groups. Unsaturated fats tend to have a lower melting point than saturated analogues; as a result, they are often liquid at room temperature. Chemical structure Triglycerides are tri-esters consisting of a glycerol bound to three fatty acid molecules. Alcohols have a hydroxyl (HO–) group. Organic acids have a carboxyl (–COOH) group. Alcohols and organic a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
