Modelling of chemical systems in Polysulfide pulping process Delignification process and selectivity during kraft pulping The two famous processes for wood pulping are Kraft and Sulphite. Kraft pulping removes the lignin from the wood by the action of Hydroxide ions while sulphite pulping removes lignin from wood by bisulphate ions. However, after the invention recovery boiler in Kraft process, it has out run the Sulphite process. In Kraft pulping lignin is removed in three stages; initial, bulk and residual phase. In the initial stage rate of lignin removal is almost equal to the carbohydrate dissolution , however as the process reaches the bulk stage lignin removal rate increases significantly and carbohydrate dissolution rate decreases and …show more content…
These polysaccharides include cellulose, glucomannans, and xylans. During peeling reactions there exists equilibrium between the open aldehydic form and hemiacetal form of these polysaccharides groups. If alkali is present then there exist a further equilibrium between open aldehydic form and keto form. ß elimination reaction can take place from both of these aldehydic and keto forms. However, ß elimination from aldehydic forms results in the stabilization of the polysaccharides whereas keto form ß elimination results in the removal of one sugar unit from the polysaccharides chain. Stabilization reactions during Kraft ulping are called stopping reaction. After removal of the sugar unit, new reducing end group is produced and it again goes through the same cycle. Liberated sugar unit is further converted to stable Isosaccharininc acid through Benzilic acid rearrangement reaction. Peeling and stopping reactions are depicted in Figure 2, 3, 4 and Figure 5, 6
Other biological organisms use this same process such as cows that break down cellulose through an SN1
There are events and forces that might prevent reliance on auditing through the computer for Kudler Fine Foods. The auditor needs to review the internal controls of the organization to ensure that they are working correctly. If the internal controls in place are not working efficiently then the reliance on auditing through computer will decrease. The physical and environmental security of computer is also important. Many computer systems require strict environmental controls to function properly (Hunton, Bryant, &Bagranoff, 2004, p.220).
The Meatpacking District became a very dangerous area once the automobile was invented because it interfered with the elevated freight trains. Because the trains carried merchandises essential to the lives of most New Yorkers, freight trains were given the right of way to stop wherever they please just to make a delivery. Thus, a ten-car train would be blocking traffic just to deliver the goods. It most likely took longer than 30 minutes to unload the train of the goods to whichever business it delivered to, so the traffic gets overbearingly crowded. Besides the terrible congestion, regular New Yorkers would be in this area because most markets would be located there, so that they could get fresh produce from the local slaughterhouses.
2. In the contest of these two reactions, which is the better nucleophile, chloride ion or bromide ion? Try to explain this. Bromine is a better nucleophile.
Once buried the dead plant material collect and become “peat,” a type of organic matter. Sediment than forms, which compresses the peat into a soft and brown coal, called “lignite.” The sediment collects on top over time and creates more heat and pressure. As heat and pressure build up on the lignite it transforms into black coal or anthracite coal. These types of coal take millions of years to form.
The Jungle Analysis: Meat Packing Plants Several problems are revealed in the Industrialization Period through Upton Sinclair’s The Jungle. One of them is the the things that go on behind the walls of the food industry. The conditions here during this time were particularly awful in several ways and for many reasons.
In this experiment, the sodium bicarbonate increases the rate of photosynthesis. Which trial resulted in all the leaf disks floating the fastest? Explain why you think this happened? Lettuce.
This is the second step. During fermentation, from a rough dense mass lacking extensibility and with poor gas holding properties, the dough slowly changes into a smooth, extensible dough with good gas holding properties. As the yeast cells grow, the gluten protein pieces clump together to form networks. Hence, the alcohol and carbon dioxide are formed from the breakdown of carbohydrates that are found naturally in the flour. Enzymes present in yeast and flour also help to speed up this reaction.
Sucrase activity increases with increasing sucrose concentration Materials and Methods Effect of pH on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2. Independent Variable pH 3. Controlled Variables temperature, amount of substrate (sucrose) present, sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity 1.
This is due to the side chains of dissociable and polar groups attached to the amino acids in the gelatin (2). Heat can also plays a factor in how quickly these side chains can be separated from the structure and dissolved. Certain functional groups that resided on the amino acid chains of the gelatin
Reducing sugars are a carbohydrate that can either be straight chains with an aldehyde group at the end or as ring forms with a ketone group (Hill, 1982). Monosaccharides and most disaccharides will reduce copper (II) sulfate. The Benedict’s solution contains cupric ions and the aldehyde groups at the end of the sugars will reduce the cupric ions to cuprous ions (Cu+). There will be a precipitate of copper (I) oxide when the cuprous ions combine with oxygen (Hill,
The whole process was then repeated again with the fungal amylase. Then the results were obtained by observing the spot plates that had the hydrolyzed starch and iodine. Using a color chart with a scale from 1-5 the data was translated into quantitative data, with a 1 meaning that the starch was completely hydrolyzed and a 5 meaning that no hydrolization had
B-galactosidase breaks down the disaccharide lactose into simple sugars glucose and galactose. However, glucose is a colorless compound hence it has to be substituted with a compound that is detectable by a visible color change. Hence,
Introduction The main objective of this particular case study is to assist Victor Dubinski, the current CEO of Blaine Kitchenware, decide whether or not repurchasing shares and changing the firm’s capital structure in favor of more debt could actually be benefit the company and its shareholders. Blaine Kitchenware is a small cap, public company who focuses on selling various different residential kitchen appliances. Up until this point, the company has only used cash and equity financing to acquire independent kitchen appliance manufacturers, and expand into foreign markets abroad. Given their excess cash and lack of debt, Blaine Kitchenware is considered to be “over-liquid and under-leveraged” (Luehrman & Heilprin, 2009).