Bibliothek

feed icon rss

Ihre E-Mail wurde erfolgreich gesendet. Bitte prüfen Sie Ihren Maileingang.

Leider ist ein Fehler beim E-Mail-Versand aufgetreten. Bitte versuchen Sie es erneut.

Vorgang fortführen?

Exportieren
  • 1
    Digitale Medien
    Digitale Medien
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 41 (1993), S. 354-360 
    ISSN: 0006-3592
    Schlagwort(e): glucose transport ; packed bed reactor ; stimulus-response tracer methods ; wood chips ; Chemistry ; Biochemistry and Biotechnology
    Quelle: Wiley InterScience Backfile Collection 1832-2000
    Thema: Biologie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A stimulus-response tracer technique has been used to characterize packed beds of untreated, as well as acid prehydrolyzed, and enzymatically hydrolyzed aspen wood chips. Glucose was used as the tracer. Bulk liquid phase dispersion, interphase mass transfer, and intraparticle diffusion coefficients were determined for these materials as well as effective porosities and tortuosities. The untreated and prehydrolyzed aspen wood chips were found to have effective coid fractions of ca. 0.8, while the enzymatically hydrolyzed wood chips exhibited a void fraction of 0.37. Intraparticle diffusion was approximately twice as rapid in the prehydrolyzed and enzymatically hydrolyzed wood chips as in the untreated wood chips. Also, under the current experimental conditions, intraparticle diffusional transport resistance accounted for roughly half of the total tracer pulse dispersion. It is demonstrated that stimulus-response tracer techniques can be useful and convenient probes for beds of lignocellulosic, or other conversion and/or treatment. © 1993 John Wiley & Sons, Inc.
    Zusätzliches Material: 4 Ill.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
Schließen ⊗
Diese Webseite nutzt Cookies und das Analyse-Tool Matomo. Weitere Informationen finden Sie hier...