Application of nano/micro-tubular cellulose of Indian origin for alcoholic fermentation and cold pasteurization of contaminated water was written by Kumar, Mrinal Nishant;Gialleli, Angelika-Ioanna;Bekatorou, Argyro;Koutinas, Athanasios A.;Kanellaki, Maria. And the article was included in LWT–Food Science and Technology in 2016.Formula: C20H40O2 The following contents are mentioned in the article:
The aim of this investigation was to study the use of nano/micro-porous cellulosic materials (tubular cellulose, TC) produced by delignification of mango (Magnifera indica L.), sal (Shorea robusta G.) sawdust and rice husk (Oryza sativa L.) in various food bioprocesses. Specifically, the porous structure of TC renders it suitable for use as filter material in continuous cold pasteurization processes as well as biocatalyst (carrier for yeast immobilization) for alc. fermentation Water contaminated with Saccharomyces cerevisiae or Lactobacillus bulgaricus cells was continuously pumped through TC filters. The effect of TC origin, type of contamination and microbial load on the operational stability of the system was assessed. The microbial load removal ranged between 99.9-88.2% and 92-77% for yeast and bacteria, resp. The system operated efficiently for up to 55 days. Filter regeneration was done with hot water. Scanning electron micrographs showed the entrapment of cells in the TC filters. The TCs were further used as S. cerevisiae immobilization carriers for alc. fermentation of grape must and glucose media at 15 掳C. Satisfactory fermentation rates, high ethanol content, ethanol productivity, and volatile byproducts formation were observed The TCs showed great potential for water pretreatment and food bioprocessing with simultaneous valorization of lignocellulosic biomass. This study involved multiple reactions and reactants, such as Methyl nonadecanoate (cas: 1731-94-8Formula: C20H40O2).
Methyl nonadecanoate (cas: 1731-94-8) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esters contain a carbonyl center, which gives rise to 120掳 C鈥揅鈥揙 and O鈥揅鈥揙 angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C鈥揙鈥揅 bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Formula: C20H40O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics