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jaydenh24 · 3 years

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Mold Inhibitors Market Analysis by Current Industry Status and Growth Opportunities, Top Key Players, Target Audience and Forecast to 2028

However, fluctuations in the prices of raw materials have come forward as a big time challenge to the growth of the market. Inadequate storage facilities in low and middle class economies coupled with lack of sophisticated level of technology will further derail the mold inhibitors market growth rate. Lack of resources that culminate into a strong infrastructure in low and middle class economies will further hammer down the mold inhibitors market growth rate.

Rising food related health concerns and rising veganism are the two biggest reasons attributable to the growth of mold inhibitors market. This means that the mold inhibitors market would witness a CAGR of 5.5% for the forecast period of 2021-2028.

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Mold inhibitors are the compounds that are used to tackle the fungal growth in food items, beverages, medicines, cosmetics and other products. These are the additives that minimize the mold contamination and restrict the mold growth. Mold inhibitors also add to the shelf life of products. These products are both natural and synthetic in nature and these need not be added in large quantities to the products.

Rising food related health concerns and awareness about the ill effects of mold development on the health have induced growth in the demand for mold inhibitors globally. Rising demand for extended shelf life of food items and pharmaceutical drugs have also created lucrative growth opportunities for the mold inhibitors market. Growth and expansion of various end user verticals would directly impact the growth in demand for mold inhibitors especially in the developing countries. Rising research and development proficiencies on both natural and synthetic mold inhibitors will in turn induce growth of mold inhibitors market. Rising disease outbreak have particularly induced technological advancements in the mold inhibitors production process.

Global Mold Inhibitors Market, By Source (Animals, Plants and Micro-organisms), Type (Propionates, Benzoates, Sorbates, Natamycin and Others), Application (Pharmaceuticals, Paints, Food and Beverages, Cosmetics and Personal Care, Animal Feed and Others), Country (U.S., Canada, Mexico, Germany, Sweden, Poland, Denmark, Italy, U.K., France, Spain, Netherland, Belgium, Switzerland, Turkey, Russia, Rest of Europe, Japan, China, India, South Korea, New Zealand, Vietnam, Australia, Singapore, Malaysia, Thailand, Indonesia, Philippines, Rest of Asia-Pacific, Brazil, Argentina, Rest of South America, UAE, Saudi Arabia, Oman, Qatar, Kuwait, South Africa, Rest of Middle East and Africa) Industry Trends and Forecast to 2028.

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This mold inhibitors market report provides details of new recent developments, trade regulations, import export analysis, production analysis, value chain optimization, market share, impact of domestic and localised market players, analyses opportunities in terms of emerging revenue pockets, changes in market regulations, strategic market growth analysis, market size, category market growths, application niches and dominance, product approvals, product launches, geographic expansions, technological innovations in the market. To gain more info on mold inhibitors market contact Data Bridge Market Research for an Analyst Brief, our team will help you take an informed market decision to achieve market growth.

The mold inhibitors market is segmented on the basis of source, type and application. By careful analysis of every segment, one can conduct a SWOT analysis before investing in the growth and expansion of the business.

On the basis of source, the mold inhibitors market is segmented into animals, plants and micro-organisms.

Based on type, the mold inhibitors market is segmented into propionates, benzoates, sorbates, natamycin, and others. Propionates segment is further segmented into sodium propionate and calcium propionate. Benzoates segment is further segmented into benzoic acid and sodium benzoate. Sorbates segment is further segmented into sorbic acid and potassium sorbate. Others segment is further segmented into sulphites, sodium acetate and acetic acid.

Based on application, the mold inhibitors market is segmented into pharmaceuticals, paints, food and beverages, cosmetics and personal care, animal feed, and others. Food and beverages is further segmented into baked goods.

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Global Mold inhibitors market is analyses and market size, volume information is provided by country by source, type and application as referenced above.

The countries covered in the mold inhibitors market report are U.S., Canada, Mexico in North America, Germany, Sweden, Poland, Denmark, Italy, U.K., France, Spain, Netherland, Belgium, Switzerland, Turkey, Russia, Rest of Europe in Europe, Japan, China, India, South Korea, New Zealand, Vietnam, Australia, Singapore, Malaysia, Thailand, Indonesia, Philippines, Rest of Asia-Pacific (APAC) in Asia-Pacific (APAC), Brazil, Argentina, Rest of South America as a part of South America, UAE, Saudi Arabia, Oman, Qatar, Kuwait, South Africa, Rest of Middle East and Africa(MEA) as a part of Middle East and Africa(MEA).

North America dominates the mold inhibitors market and will continue to flourish its dominance during the forecast period. This is because of the rising prevalence of food related diseases coupled with rising awareness about various ill-effects of mold-producing mycotoxins. Asia-Pacific on the other hand is set to undergo highest compound annual growth rate during the forecast period owing to the increased expenditure on food safety solutions. Increased consumption of processed and packaged food items coupled with rising demand and supply of medicines have contributed to the growth of the market. India and China have emerged to be the major contributors from this region.

The country section of the mold inhibitors market report also provides individual market impacting factors and changes in regulation in the market domestically that impacts the current and future trends of the market. Data points such as consumption volumes, production sites and volumes, import export analysis, price trend analysis, cost of raw materials, down-stream and upstream value chain analysis are some of the major pointers used to forecast the market scenario for individual countries. Also, presence and availability of global brands and their challenges faced due to large or scarce competition from local and domestic brands, impact of domestic tariffs and trade routes are considered while providing forecast analysis of the country data.

Mold inhibitors market competitive landscape provides details by competitor. Details included are company overview, company financials, revenue generated, market potential, investment in research and development, new market initiatives, global presence, production sites and facilities, production capacities, company strengths and weaknesses, product launch, product width and breadth, application dominance. The above data points provided are only related to the companies’ focus related to mold inhibitors market.

The major players covered in the mold inhibitors report are DuPont, BASF SE, ADM, Associated British Foods plc, HANDARY S.A., Hawkins Watts Limited, Kemin Industries, Inc., Niacet, Pacific Coast Chemical Co., ANGUS Chemical Company, Eastman Chemical Company, DSM, Watson Inc., Bentoli Corbion and Ravago Chemicals among other domestic and global players. Market share data is available for Global, North America, Europe, Asia Pacific (APAC), Middle East and Africa (MEA) and South America separately. DBMR analysts understand competitive strengths and provide competitive analysis for each competitor separately.

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annieboltonworld · 4 years

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Juniper Publishers- Open Access Journal of Environmental Sciences & Natural Resources

Novel Pre Treatment Techniques for Extraction of Fermentable Sugars from Natural Waste Materials for Bio Ethanol Production

Authored by Papita Das

Abstract

The demand of traditional/domestic fuel is increasing day by day. Bio ethanol, a non-conventional source of energy is a solution to this problem. India stands second in sugarcane production worldwide, so a huge amount of agriculture waste residue is produced. This study presents the extraction and analytical estimation of cellulose and hemi cellulose of sugarcane bagasse and extraction of soluble sugars from it for bio ethanol production. At first samples were prepared and analysed for bulk density moisture content, ash content, volatile matter content, fixed carbon content and calorific value. Cellulose and hemi cellulose estimated after the treatments suggested their efficient extraction from the sugarcane bagasse. Different pre treatment technique are performed to increase the amount of fermentable sugars and to decrease the lignin content present in bagasse. Then the pre-treated bagasse is placed for enzyme hydrolysis followed by fermentation to produce bio ethanol. The result suggested that waste bagasse can be used as a renewable source of energy for bio ethanol/bio fuel production in an environmentally sustainable and economically viable way.

Keywords: Sugarcane Bagasse Cellulose; Hemi Cellulose; Lignin; Bio Ethanol

Abbreviations: SEM: Scanning Electron Microscopy; TEM: Transmission Electron Microscopy; FTIR: Fourier Transform Infrared; NDF: Neutral Detergent Fibre; ADF: Acid Detergent Fibres

Introduction

Rapid industrialization increases the demand of fossil fuels. This causes fuel crises and it affects our environment. Air pollution is responsible for several major problems like global warming, acid rain, and the deterioration of the ozone layer. The list of the pollutants includes gases like carbon dioxide, carbon monoxide, nitrogen dioxide, sulphur dioxide etc. Emission of carbon monoxide is higher due to incomplete combustion of fuels. The increasing concentration of gas makes it hard for our body parts to get oxygen they need to run correctly. Air pollution can result from the burning of fossil fuels, such as coal, oil, natural gas, and gasoline to produce electricity and power our vehicles. In the similar way nitrogen dioxide which mostly comes from power plants and cars react in the atmosphere to form acid rain. Bio ethanol, a non-conventional source of energy is a solution to this problem. Ethanol when used as a fuel as it offers many advantages such as it has low price, and comparatively less emissions than gasoline.

Ethanol contains 35% oxygen that helps complete combustion of fuel and reduces particulate emissions that poses health hazard to living beings. Ethanol has a high octane number (99) than petrol (80-100). When ethanol is added in small quantities to unleaded petrol, it acts as an octane booster replacing the conventional additives for this purpose (Meta tertiary butyl ether, which can create adverse health effects). For this reasons ethanol is used widely as a fuel [1]. There are three types of bio fuels: 1st, 2nd and 3rd generation bio fuels based on their source of biomass and limitations as renewable source of energy. First Generation bio ethanols are produced directly from food crops including corn, sugarcane, barley etc. by fermentation. Second Generation bio ethanols are produced from non-food crops such as agriculture residue, wood, organic waste, food crop waste and specific biomass crops. The Third Generation of bio fuels is produced from microbial biomasses like algal bio mass [2]. Second generation ethanol production from lingo cellulosic materials Ligno cellulosic material shows a promising option in ethanol production due to their output/input energy ratio, availability, low cost and higher ethanol yields. Renewable 'plant biomass' refers particularly to cheap and abundant non-food lingo cellulose-rich materials which comes from the plants.

In countries like India, a huge amount of waste generated from agricultural production of various crops like cotton, mustard, chilli, sugarcane, sorghum, sweet sorghum, pulses, oilseeds, etc. that do not find any alternative use and are either left in the fields or are burned. Hence, these could be used in bio ethanol production which is a good alternative to use it in an environmentally friendly manner. Use of agricultural residues helps in reduction of deforestation as our reliance on forest woody biomass decreases. Short harvest period of crop residues preferred them more consistently available to bio ethanol production [3,4]. Production of bio ethanol from lingo cellulosic biomass is still a challenge because of its very complex structure where cellulose and hemicelluloses are formed a complex matrix with lignin. In grain ethanol processes, the fermentable monomeric sugars are liberated from the grain starch and in cellulosic processes, the fermentable sugars are the cellulose and hemicelluloses [5]. Ligno cellulosic materials consist mainly of three polymers which are cellulose, hemi cellulose, and lignin.

These polymers are associated with each other in a heteromatrix to different degrees and varying relative composition depending on species, type and source of the biomass. The main objectives of the pre-treatment process are to speed up the rates of hydrolysis and increase the yields of fermentable sugars. In all pre- treatment processes, these goals are accomplished by modifying the structure of the polymer matrix in the biomass, thus making the carbohydrate fractions more susceptible to acid attack or more accessible to enzyme action reported that the main processing challenge in the ethanol production from lingo cellulosic biomass is the feedstock pre-treatment. Pre treatment is done to reduce the crystallinity of cellulose and increase the fraction of amorphous cellulose, and to break the matrix of cellulose and lignin bound by hemi cellulose should be broken to reduce the, the most suitable form for enzymatic attack [6].

Suggested that though the combination of grinding with other pre treatment method reduces the crystallinity of the biomass superfine grinding of biomass with steam treatment showed better than ground residue when hydrolyzed [7,8]. Chemical pre treatment involving dilute acid and alkali are also sought after pre treatment technologies Sugar cane bagasse is a waste of the sugar industry and a cheap source of lingo cellulosic material for extraction of fermentable sugars for bio ethanol production. Suggested that sodium hydroxide (NaOH) presents the greatest degradation and subsequent fermentation yields with compared to other alkalis, such as sodium carbonate, ammonium hydroxide, calcium hydroxide and hydrogen peroxide [9] used NaOH solution to treat the pith component of sugarcane bagasse (0.2 g of NaOH per pith gram) and obtaining a maximum digestibility of 71% at 92°C. Described that acids hydrolyze hemicelluloses thus produce a liquid phase rich in xylose, with minor amounts of lignin derivatives so it is an outstanding method for hemi cellulose recovery and it has been successfully applied to sugarcane bagasse [10].

Again, found that different pre treatment methods have singular action mechanisms. They either decrease cellulose crystallinity or the degree of polymerization. They increase accessible surface areas or selectively remove hemi cellulose and lignin from the lingo cellulosic matrix. So an effective pre treatment strategy is needed to minimize carbohydrate degradation and the production of enzyme inhibitors and toxic products for fermenting microorganisms [11]. Thus in this study novel techniques have been applied to extract fermentable sugars from sugarcane bagasse. Different acid and alkali pre treatments were done to remove the lignin and hemi cellulose fractions and the most effective technique was obtained based on the characterization analysis of fourier transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) and estimation of the cellulose, lignin and hemi cellulose fractions of the pre treated samples. Fermentable sugars were then extracted from the pre treated samples by enzymatic degradation by micro organisms. A marine fungus (Aspergillus sp) was used for the first time in this study. The sugars were then fermented further to obtain bio ethanol.

Materials and Methods

Materials

Sugarcane bagasse was obtained from Midnapore, West Bengal. Sodium sulphite (Merck, India), Decarbohydro naphthalene (Merck, India), Tween 80 (Himedia, India), Disodium ethylene-diamine-tetraacetate (Himedia, India), Sodium borate decarbohydrate (Himedia, India), Sodium lauryl sulphate (Merck, India) , ethoxy ethanol (Merck, India), Acetone(Merck, India), Cetyltrimethyl ammonium bromide (Himedia, India), Acetic acid (Merck, India), Nitric acid (Merck, India), Dextrose (Merck, India), Cellulose powder(Merck, India), Sodium hydroxide (Merck, India), Hydrochloric acid (Merck, India), Iodine solution (Merck, India), Potassium iodide (Merck, India), Potassium dichromate (Merck, India), Sodium chlorite (Merck, India), Decaline (Merck, India) , Carboxy Methyl Cellulose, CMC (Merck, India), Peptone (Merck, India), Sodium nitrate (Merck, India), Potassium Chlorite (Merck, India), Magnesium Sulphate (Merck, India) , Ferrous Sulphate (Merck, India), Dipotassium hydrogen phosphate (Merck, India), Ammonium Sulphate (Merck, India), Agar, yeast extract (Merck, India), Dinitrosalicylic acid, DNS (Merck, India). Aspergillus sp. Strain was isolated from marine waters of west bengal and Saccharomyces cerevisiae strain (MTCC 170) was procured from MTCC, pune.

Preparation of Raw Material: The raw bagasse was received at about 30% moisture content. It was sun-dried for 4-5 days and finely ground by hammer milled .The sugarcane bagasse was chopped in small pieces and was placed in sterilized petriplates and dried in a hot air oven at 80 degree celcius temperatures till constant weight. It was immediately grounded in a mixer and stored in polypropylene bags for subsequent uses.

Physicochemical Analysis of Raw Sugarcane Bagasse:Samples of sugarcane bagasse dry were taken for its characterization which was to analyse for moisture, density, ash content, volatile matter, fixed carbon and calorific value in accordance with ASTM D 1037 (1991), ASTM D 2017 (1998) and ISO 562/1974.

Pre treatment Techniques

Milling treatment: Chipped and grinded bagasse was put into 250 ml Erlenmeyer flask. It was then moistened with distilled water. The flasks were incubated for 2 h at room temperature.

Alkaline Treatment: The bagasse sample was pre treated with different alkaline concentration ranging from 0.5% to 5% NaOH solution. The alkaline pre treatment was done in two different methods. In first method the bagasse was pre treated with NaOH solutions of different concentrations at 121oC and 15 psi pressure for 1 hour at the ratio of 1:10 (1 gram of substrate with 10ml of NaOH solution). The pre treated bagasse was washed with tap water until the pH of the filter reached 7. The washed bagasse was dried at 6000C overnight to constant weight and stored at room temperature in air tight container for further use. In second method, the bagasse was treated in the same process except auto clave; it was kept in room temperature for 15 minutes.

Steam Treatment of Milled Alkaline Sugarcane BagasseTen gram of chipped and grinded bagasse were put into 250 ml Erlenmeyer flask then moistened with distilled water. The flasks were steam treated by autoclaving at 121oC and 1.5 bars for 20 min. then extraction, filtration and determination of (TRS) were performed as previously mentioned.

Acid Treatment: The bagasse sample was pre treated with different acid concentration ranging from 0.5% to 4% H2SO4 solution. In this method the bagasse was pre treated with H2SO4 solutions of different concentrations at room temperature for 1 hour at the ratio of 1:10 (1 gram of substrate with 10ml of H2SO4 solution) as per method of the pre treated bagasse was washed with tap water until the pH of the filter reached 7. The washed bagasse was dried at 600C overnight to constant weight and stored at room temperature in air tight container for further use [12].

Alkali and Acid Treatment: Different alkali pre treated bagasse samples were again treated with 1% H2SO4 solutions of different concentrations at room temperature for 1 hour at the ratio of 1:10 (1 gram of substrate with 10ml of H2SO4 solution) as per method of. The pre treated bagasse was washed with tap water until the pH of the filter reached 7. The washed bagasse was dried at 600C overnight to constant weight and stored at room temperature in air tight container for further use.

Characterizations of The Pre treated Samples

Fourier Transform Infrared (FTIR) Spectroscopy: The infrared spectra (wave numbers in cm-1) were obtained on a Magma - IR 560 E.S.P -Perkin Elmer spectrophotometer, by means of a KBr disk containing 3% finely ground samples.

Scanning Electron Microscopy (SEM): Scanning electron microscopy (SEM - FEI / Inspect S50 model) was used to observe modifications on bagasse fibres. Samples were adhered to carbon tape and sputter coated with gold (sputter Emitech / K550 model) and observed in the SEM through the use of an acceleration voltage of 20 KV and working distance of around 38 mm. Hundreds of SEM images were obtained on different areas of the samples to guarantee the reproducibility of the results.

Transmission Electron Microscopy (TEM): TEM (JEM 2100 HR, JEOL, Japan) with energy-dispersive X-ray spectroscopy (EDS) was used with a field emission gun; this provided high resolution operation at 200 kV and 1.05 A.

Estimation of Pre treated Sugarcane Bagasse

Cellulose, Hemi cellulose and Lignin content determination: In a refluxing flask, powdered sample was mixed with cold neutral detergent solution. The neutal detergent solution is prepared as follows. Disodium-ethylene di amine-tetra acetate and sodium borate de carbohydrate were dissolved in distilled water by heating and to this added sodium lauryl sulphate and ethoxy ethanol. A solution 4.5% Na2HPO4 was then added to the mixture. De carbo hydro napthalene and sodium sulphite was then added to mixture of sugarcane bagasse sample and cold neutral detergent solution, which was then heated to boiling and refluxed for 1 hour. The contents were filtered through sintered glass crucible (G-2) and washed with hot water. The contents were finally washed with acetone twice and the residue transferred to a crucible. The sample was dried at 100oC for 8 hour, cooled in a decicator and weighed. The residue was designated as neutral detergent fibre (NDF). To calculate hemi cellulose content, the amount of acid detergent fibres (ADF) was subtracted from the amount of NDF.

Cellulose Estimation By Anthrone Method: Cellulose of the sugarcane bagasse samples undergoes acetolysis with acetic acid/nitric reagent forming acetylated cello dextrine which gets dissolved and hydrolysed to form glucose molecules on treatment with 67% H2SO4. This glucose molecule is dehydrated to form hydroxyl methyl furfural which forms green coloured product with anthrone and the colour intensity is measured at 630 nm in spectrophotometer (Perkin Elmer, Germany).

Extraction Of Fermentable Sugars Using Aspergillus sp.

Inoculum preparation: The isolated and identified fungi culture was sub cultured on Czapek modified medium (CMM) with agar containing 2% CMC, 0.2% peptone, 0.2% NaNO3, 0.05% KCl, 0.05% MgSO4, 0.001% FeSO4, 0.1% K2HPO4 and 1.7% agar and incubated at 30oC. Fully sporulated plates were obtained after 6 days. The sporulated plated were flooded with 20ml of distilled water containing 0.1% Tween 80. Spores were dislodged by gentle pipetting. The resulting spore suspension was used as inoculum.

Extraction of fermentable sugars: Five grams of sugarcane bagasse (pre treated samples) was weight into 250ml Erlenmeyer flasks and moistened with basal medium containing 0.2% NaNO3, 0.05% KCl, 0.05% MgSO4, 0.001% FeSO4, 0.1% K2HPO4. Pepton3e was added to the above media as nitrogen source. The flasks were inoculated with 5ml spore suspension per gram dry weight of substrate. The inoculated substrate was mixed thoroughly and incubated statically at 300C.

Estimation of fermentable sugars: The solid material was then mixed vigorously with 100 ml distilled water for extraction of soluble reducing sugar, then filtered with cloth sheets to separate the content into solid and liquid parts. The liquid filtrate was centrifuge at 10,000 rpm for 10 min, and then, the content of total reducing sugars (TRS) was determined in clear supernatant by DNS (dinitro salicylic acid) method.

Bio ethanol Production

The production medium was formulated according to where fermentation media was added to the hydrolysate obtained from fungal isolate through solid state fermentation process and then sterilized by autoclaving at 121oC for 20 min [13]. the medium was inoculated with pre-selected yeast isolates. The inoculated cultures were incubated at 30oC for 48 h at 150 rpm. The fermentation media was prepared by adding 0.1% MgSO4, 0.2% KH2PO4, 0.3% (NH4)2SO4, 0.3% peptone and 0.4% yeast extract to the enzymatic hydrolysate and filter sterilized. Initial pH was adjusted to 5. A 12 h old seed culture of Saccharomyces cerevisiae (MTCC 170) was inoculated into the fermentation medium at 5% (v/v) ratio. Fermentation was carried out at 30o C in static condition. Samples were collected at regular intervals and centrifuge for 10min at 4oC and 12000 rpm and supernatant were taken for estimation of ethanol. Ethanol was extracted from the fermentation medium by a rotator evaporator (Buchi, India). The ethanol-water extract was used for further estimation of ethanol content according to a method by [14].

Estimation of Ethanol Content

Spectro photometric method: Alcoholic sample was added directly to the distillation flask, diluted then distilled. Distillation was carried out at 70+ 2 0C and the distillate was collected in volumetric flask containing potassium dichromate solution. The contents in the volumetric flask were heated at 600C in a water bath for 20 minutes. After mixing and cooling the contents of the flask, the absorbance was recorded at 600 nm. The amount of ethanol in each sample was determined by using the standard curve of ethanol.

Results and Discussions

Characterization of Sugarcane Bagasse: The characterization of the raw bagasse was carried out to determine its physical and chemical properties. The physical properties are given in (Table 1).

Estimation of Raw Bagasse and Pre treated Samples

Cellulose estimation of Pre-treated sample: percentages of alkali and acid treatment and acid alkali treatment which showed the best optimized results by spectroscopic analysis using anthrone estimation were presented in (Figure 1). The better extraction of cellulose was observed using both the treatment of acid followed by alkali treatment.

Estimation of Cellulose, Hemi cellulose and lignin Estimation of Raw Bagasse and Pretreaed Samples by ADF and NDF Method: The ADF and NDF method was applied on the pre treated and after treatment sugarcane bagasse to estimate the cellulose, hemi cellulose and lignin content (Figure 2). The results revealed that efficient hemi cellulose and lignin removal along with increased in cellulose content was observed in case where both acid and alkali treatment was done. Cellulose extracted about 35-43 % through pre treatment method and in case of acid- alkali treatment, 43% cellulose can be extracted from sugarcane bagasse. Thus from the cellulose estimation study, it could be inferred acid and alkali treated samples showed effective lignin fraction removal and increased in cellulose content which can be the best source for extraction of fermentable sugars from waste materials.

Fourier Transform Infra Red (FTIR) spectroscopy

The FTIR analysis of the raw bagasse and acid alkali treated bagasse is given in (Figure 3). The best treatment method observed from the previous analyses was chosen for FTIR analysis. The FTIR figure revealed characteristic feature of a lingo cellulosic material [15]. On treatment with acid alkali, a characteristic peak of (P)- glycosidic bond corresponding to that of cellulose at about 900 cm'1 was found. This bond is attributed to b-glycosidic linkages between the sugar units. When the raw bagasse is examined, the band of 895 cm-1 is not notable, mainly due to the coverage of cellulose by hemi cellulose and lignin matrix. Thus the treatment resulted in disruption of hemicelluloses and lignin and revealed this characteristic peak of cellulose.

Scanning Electron Microscopy (SEM) Analysis

Scanning electron microscope (SEM) images of the raw bagasse and the pre treated bagasse are demonstrated in (Figure 4). In the SEM micrograph of raw bagasse, a complete and compact lingo cellulosic structure is clearly observed in (Figure 4A). After undergoing pre treatment by acid and alkali (The treatment which gave best result), the structure of bagasse has been damaged to a certain extent. It is mainly observed in the case of acid with alkali treatment where major cracks are seen on the bagasse surface (Figure 4B). The disruption of the lingo cellulosic structure becomes more pronounced and some tiny holes are exhibited on the surface of pre treated sample. So with this pre treatment method, the lingo cellulosic structure of bagasse has been destroyed in a significant way and smaller cellulosic structures were revealed.

Transmission Electron Microscopy (TEM) Analysis

In Figure 5, the TEM micrograph ofacid alkali treated sugarcane bagasse revealed reduction of size in the treated samples and also showed characteristic cellulose fibre like structures. Thus, from all the above analysis and observations it could be inferred that effective pre-treatment is required for extraction of fermentable sugars from sugarcane bagasse. Milling of raw bagasse followed by acid plus alkali treatment gave the best results. This treatment reduced the lignin and hemi cellulose content considerably and increased the extraction of the cellulosic fractions along with reduction in cellulose size. This pre treated sugarcane bagasse samples with steam treated alkali, acid and acid plus alkali were further evaluated for production of fermentable sugars.

Enzyme Hydrolysis

Enzyme Hydrolysiss

The efficiency of pre treated samples to produce fermentable sugars was evaluated by measuring the total amount of glucose (TRS) released from the samples after 48 hours of enzymatic hydrolysis using Aspergullus sp. strain. The applied pre treatment showed different effects on the total reducing sugar yield for the bagasse. Data of different pre treated samples were calculated from standard curve of glucose concentration (mg/ml) showed the maximum yield of TRS in the case of acid plus alkali treated bagasse sample (figure not shown). The hydrolysis yield (or percentage of cellulose conversion) was calculated for the total process (total hydrolysis yield).Considering the concentration of glucose, total hydrolysis yields reach maximum values between 8 to 9 mg/ml for acid alkali treated samples ,due to the large increase in cellulose accessibility in this sample. In the case of 2% acid treatment the glucose yield reached up to 7-7.5 mg/ml which also can be used for fermentation process for bio ethanol production.

Bio-Ethanol Production

Bio-ethanol production was carried out with the fermentable sugars extracted from pre-treated sugarcane bagasse. The extracted fermentable sugars was fermented in anaerobic condition using S. Cerevisae stain (MTCC 170) (Figure 6) represented the concentration of ethanol obtained from different pre-treated bagasse reducing sugars. Different pre treatment procedure such as milling, alkali and acid treatment was performed to produce ethanol from reducing sugars extracted from sugarcane bagasse best results was obtained from a combination of pre treatment method where milling, acid and alkali treatment had been applied on the raw sugarcane bagasse. The maximum bio ethanol production using the technology was obtained as 25.33% after fermentation of the reducing sugars whereas from dextrose, the bio ethanol production was 33%.

Conclusion

This experiment leads us to the conclusion that bio ethanol can be produced from waste materials like sugarcane bagasse and using the pre treatment method, hemi cellulose and lignin fraction can be removed from the raw materials. It can also be concluded that Raw bagasse with milling and acid alkali pre treatment leads to better extraction of cellulose from which higher amount of reducing sugars could be extracted. The reducing sugars extracted from these pre treated samples results production of ethanol. The highest ethanol percentage in ethanol water mix was obtained about 26 % in this study.

For more articles in Open Access Journal of Environmental Sciences & Natural Resources please click on: https://juniperpublishers.com/ijesnr/index.php

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megabrocklesner1world-blog · 5 years

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Preserved and Dried Good fresh fruit Vs Fresh Good fresh fruit Nutrition

In talking to countless people over time, it's evident that folks generally want to consume a healthier diet. Typically, but, this is easier claimed than done. It requires a lot of planning to consume right every day, and many people sense overwhelmed by the high volume of information regarding nourishment coming from magazines, papers, television and medical professionals. One of the most common issues I hear from people is the difficulty of having enough servings of new produce. To make it easier, persons often turn to dry fresh fruit out of convenience. My wife often acquisitions these kinds of goodies everytime we are in the airport. I wish to examine most of these possibilities and tell you whether it is a truly healthy option.

The Importance of Good fresh fruit

Everyone else wants fresh fruit and veggies to keep healthy. These organic miracles are chock high in vitamins, minerals and anti-oxidants, the ingredients that defend our cells from free radical damage. Several fruits frequently distributed equally new and dry, such as for instance blueberries, cherries, cranberries and figs, are especially rich in nutrients that defend our health.

Based on age, weight Noix p cajou and task level, most adults should eat 5 to 9 fresh fruit and plant servings each day. The problem is that choosing new produce is not always easy. May very well not have usage of an icebox at the office all day, and delicate fruits like pears and raspberries do not vacation really well. More over, getting fresh fruit at junk food eateries, delis, or convenience shops is possibly impossible or costly, and the selection is very limited. Despite these challenges, consuming your day-to-day produce servings is an all-natural, very efficient way to help keep the human body at their best.

Dry Good fresh fruit Pros and Drawbacks

For many people, dry fresh fruit has become the go-to solution to the produce dilemma. The question, but, remains: Is dry fresh fruit truly healthy? The clear answer is not as clear as you could think. To make dry fresh fruit, producers eliminate the water. It is the water in fresh fruit that plays a role in spoilage and microorganisms development, so dehydrating the fresh fruit helps it be shelf secure for 6 months to a year. If dry fresh fruit is just fresh fruit with the water extracted, how can it be bad for you?

In order to dehydrate fresh fruit like plums, apricots, figs, grapes and all the others, the fresh fruit should come in contact with dry heat from possibly the sun or commercial grade ovens. That heat has a negative effect on fruit's vitamin content. Particularly, supplement D, potassium and calcium are three essential ingredients that drastically weaken throughout the drying process.

Like, a dry apricot drops around 1 / 2 of their potassium material, and fruits high in supplement D lose nearly all nutritional price because of drying. On the upside, but, dry fresh fruit does not lose their fibre and iron content.

Still another problem to take into account with dry fresh fruit is substance content. For several fruits, such as for instance, wonderful raisins and apricots, sulphur dioxide is used to fix along with throughout the drying process. That substance might irritate or provoke asthma attacks in a few individuals. In order to avoid unwelcome additives, you can purchase organic and natural dry fresh fruit at health food stores.

Whenever a fresh fruit is dry and dry below a series of process before being loaded, for longterm sustenance, it benefits in the synthesis of a dry fruit. These fruits are pre-treated to help keep their color and dropped in a variety of ingredients such as for instance ascorbic acid, pectin or juices. Next, the fresh fruit is sliced, pitted and blanched before drying.

It is vital for one to realize how, why and in what amounts these fruits should really be taken to have the very best nourishment out of them without harming our body. Though dry fruits are a intelligent choice you ought to know a couple of things before consuming them regularly.

Dry fruits are high in fibre material, potassium and iron that really help in sustaining a healthier digestive system. Additionally they assist in minimizing constipation, decrease blood pressure and maintaining stomach full when on a diet or between meals. While consuming some dry fresh fruit instead of munching biscuits, candies and other fatty goodies are a great option, it is definitely simpler to stay glued to a fresh fruit as much as possible. Alternatively dry fruits can be carried to perform or school in our pockets easily. They do not decline nor smell. Therefore are really reliable.

But it should also be kept in mind that lots of drying process involves additives like sulphites. Therefore you ought to be very careful before getting their package of dry fruits. Through the pre-treatment and contamination process there will be a lot of loss in nutritional value. Dry fruits will also be calorically dense. One cup of a dry fresh fruit has about three times the nutrient material of about ¼ cup of their original fruit. Therefore if they're perhaps not taken limitedly, they could simply improve body weight. But if utilized in correct amounts it may also support to manage weight. Two servings of fruits a day will help one have decrease weights and dry fruits can be an simple way to fill this gap.

Dry fruits generally have a display living from six months to of a year. But if you learn that the fresh fruit is losing their color, consistency, liquid, then wash and cut the fresh fruit and dip them in a remedy of fruit liquid and water for approximately 30 seconds to see their color, taste and nourishment price retained.

Dry fruits can also be sliced and stuffed at the centre of oranges before cooking, utilized in fresh fruit cakes, and added to your break fast oatmeal to create it a healthier snack.

It is important to check the articles of the dry fresh fruit when bought. Search for dry or frozen dry versions with no sugar or preservatives. There can also be a little bit of oil material in your dry fruits which supports to avoid the fresh fruit from clumping. Frozen dry fruits are frozen then placed in a machine step to steadily remove their water material without changing their nutritional material, flavor along using its crispy and dry texture.

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shaktichemicals83 · 3 years

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Shakti Chemicals is energetically involved as a Manufacturer and Exporter and supplier in a wide range of Potassium Sulphite Solution. Get affordable Prices and Quotations for Potassium Sulphite Solution. Contact Us: 9825043369

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ciathyzareposts · 5 years

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Shadow of the Comet – Development Hell

Written by limbeck

So, the last session finished with me recovering from last night’s events and Dr COBBLE prescribing me some pills to stop a heart attack. As I get off bed and put on my clothes, I have two goals for the day: get these pills from the pharmacy; and develop the plates from last night, again at the pharmacy. So, without much delay, I gather the prescription from the desk and head out. Oh, I also have a look at the parchment from the ritual, but I cannot read it. Maybe JUGG will be able to help later. Just to be on the safe side, I try to use it very near the desk, but it doesn’t work.

Maybe I won’t come across Miss PICOTT this time

At the pharmacy, I give the prescription to Mr MATHEWS, the pharmacist, who says it will take some time and goes to the back to prepare my medication. Before that, he pointed me to the door at the back, where his dark chamber is, so I can develop my plates. He also mentioned that I will need to mix the four chemicals to develop the plates.

So, I go to the back to collect the four chemicals. Only there are eight of them. Fortunately, I have a good chemistry education and have the internet at my disposal to find the solution. As you can imagine, neither was really helpful.

…develop those plates. Well, I definitely won’t work for them.

The scene in the screenshot played several times, because the chemicals I had in my possession did not really correspond to what instructions I could find online. I spent the better part of an hour reading everything I could about photographic film development and what chemicals are used. I am quite confident that I can pick up analog photography as a hobby again.

However, all this knowledge did not really help me much. My online research suggested that I need to use metol and / or hydroquinone first, then add something to raise the pH (benzene chlorate?) and finally sodium sulphite. This is the process for B&W photo development. I suppose I could add the ‘chromogenous’, whatever that is, in the end. Black and white works better with astrophotography, as there is not really much colour in space and requires less light on your plate / chip to produce an image. And it can be equally spectacular.

My first try failed, but I could try as many times as I wanted, fortunately. I was convinced that I had to use sodium sulphite at the end, so I tried various combinations, without success. Some more googling suggested that sometimes it helps to add a weak acid to control the development. I tried some combinations using the acids at my disposal (weak and strong). In vain.

In the end I resolved to brute force it. I was pretty sure that the Metol – Hydroquinone were correct, since I had tried several combinations with only one of them to zero success. After a few more tries, I found the correct combination. I will leave it here to spare others of this madness: metol – hydroquinone – benzene chlorate (which is actually sodium hyposulphite) – chromogenous (potassium metabisulphite).

I would disagree

Here, I must say that my first choice was very close to the solution, but honestly, I have no idea how I would have solved that puzzle if I did not have internet access. Maybe if I had an encyclopaedia at home, but again, I don’t think I would get the exact combination of chemicals, because some of these were not mentioned in any of the sources I found online. Maybe the art is forgotten, what can I say? On top of that though, the names of the chemicals were different in my inventory and when I used them, adding to the confusion. A hint in the game would have been much appreciated here.

But I digress. After I successfully develop the plates, I am treated to a cutscene in which I slowly go through the developed plates, only to look at a horrid image in the third one, a set of eyes formed by stars looking at me with malice.

Game over. Or not

I naturally faint and I am saved in the last moment by the pharmacist, for just $10. My life is so cheap. Unfortunately, the plate shattered when I dropped it, so I have no evidence to defend my sanity. I collect myself and go out.

Outside of the pharmacy I met some Mr COLDSTONE who warned me not to go to the forest, because “it doesn’t agree with some people”. I don’t know where I’ve seen him, but PARKER apparently knew him. Oh well.

I want to head to JUGG’s house, but I wander around town a bit first. At the tavern, I buy JED a beer and watch him complain to ZEKE, the bartender, about the quality of his beer. About time I say. Now JED owes me one. In the town square, I see miss PICOTT again, all alone, so I try some small talk. She seems concerned about my pallor but then goes on with her Bible reading.

Technically, I was up to voyeurism.

In order of increasing unfriendliness, I also meet:

Miss PICOTT’s niece, GLORIA, who is hiding from her aunt and pleads to me not to rat her out. Naturally, I promise her.

CURTIS HAMBLETON says that I made a mess and that ‘they’ know everything. Who are ‘they’ and what is ‘everything’? Fine mess indeed.

Outside of the dilapidated mansion, I meet the HAMBLETON boys, who suggest I leave and then go away.

I also notice a bug. When I entered the hardware store from the north, I could not move at all. All the other commands worked normally.

Anyway, I finally collect myself and head to JUGG’s place. Outside it I meet WILBUR. Was he at JUGG’s? The door was locked, so I don’t really know. Maybe he killed JUGG? There is nobody at the Archives, so the murder scenario seems very likely. Maybe I need to find WILBUR and have a chat. He didn’t respond to the Talk command when I confronted him in front of JUGG’s house.

Staring contest

I return in front of JUGG’s house and I exit to the right, following WILBUR’s path. Indeed, I can follow him as he enters MYER’s store, stops in front of the counter for a bit and then heads out. I try to follow, but he has already disappeared. Clearly I need to look at the store. I do, and find a key at the counter, which I quickly pocket. I suspect that this is the key to JUGG’s door, but why would WILBUR drop it here? Is MYER an accomplice? The plot thickens or I am becoming increasingly paranoid.

As predicted, the key opens JUGG’s front door, after an unnecessarily long cutscene of trying to turn the key in the lock. When inside, the first thing I notice is blood on the floor. I am a bit disappointed there is no mention of it when I Look around.

As I head to JUGG’s bedroom, I feel that I am being set up for a puzzle, because I find and pick up a statue of a baby (on the desk), a statue of a young man (in a cabinet) and a statue of an old man (inside one of the butterfly displays).

There is more blood in JUGG’s bedroom, but what is more important, I can now pick up a number of books from his shelf and bookcase. The books are called: Youth, Beyond Chaos, The Old Man and the Sea, The Invisible Man and the Mystery of the Pyramids.

This time the puzzle made sense. I put the statues in the place of the books most relevant to them: Baby for Youth, Young Man for Invisible Man and Old Man for Old Man and the Sea. Not that the game let me put them anywhere else. Once I replaced the other books in their places, I got the satisfaction of a secret passage being revealed.

Honestly, I thought I was trying to open the door hidden behind the curtain

Going through the passage takes me to JUGG’s secret library. The library is full of occult books, the likes of which I have probably not heard before, unless I was deep into the study of ancient and forgotten cults.

Oh! There is also a dying JUGG. I try to call for help, but he stops me, saying that he still has enough life in him to help me. I give him the parchment from the ritual and he translates it. It is the most common unpronounceable quote about Cthulhu.

Fortunately, there is a translation

He then goes on into a Cthulhu Mythos exposition about the GOOs who ruled Earth before man and the deluded cultists who try to bring them back. Apparently the Stars Are Right and the passing of the comet in 2 days the guardian of the portal that could bring these GOOs back will materialise in a stone circle. He throws in some names, Cthulhu, Nyarlathotep, Yog Sothoth and Dagon. These should be the ones to worry us.

He also gives me some hints. I should read the NECRONOMICON, a book so horrible that drives people mad just by its words, so that I can find the formula to stop the guardian. I must read it here. On his desk there is also a note about someone who can help me. I must read it only in the safety of my room.

Finally, he speaks about the dead sorcerer NARACKAMOUS. This was the name that the Native American used.

This guy, in case you did not remember

After the exposition is over, I pick up the Necronomicon and the message. And I am stuck as I cannot do anything with them. Again. Apparently I need a key for the Necronomicon. I try to find some hints in the other books of the library, but nothing works with anything. Of course, I cannot read the message before I go to my room and I cannot leave JUGG’s place before reading the book.

Another 20-30 minutes and 2 rage-quits later, I find out that it was a pixel-hunting solution again. The key was under the carpet in the next room. In retrospect it makes sense, but again I must remember to press L with every step I take.

I mean, why wouldn’t I lift everything not nailed down. It’s an adventure game

I use the key on the Necronomicon and get some more knowledge. The book speaks about Yog Sothoth being the portal and the key and provides guidance on how I should stop him from coming to Earth. Then I try to get out and I burn to death, because I stupidly forgot to put the book back on the desk.

Before I go on, I must say something positive about the tools at my disposal, and that is the Notebook I carry. I have omitted it in previous posts, but it is very helpful for people like me who rarely take notes when playing. It keeps track of important goals or gives subtle warnings. For example, it warns me that, now that JUGG is dead, I will probably be the prime suspect for his death. More on that in a bit.

Having learned the secrets about how to stop Yog-Sothoth from returning, I now need to get back to my room and read the message from poor JUGG. Only one route seems to be open though. In the others, there are cultists waiting for me and the policeman takes me to JUGG’s home and arrests me for murder. I suppose I am summarily led to the chair or the noose or whatever they used these days. Maybe the plank.

After reloading, I head back to my room through the city square. Apparently safe, I read the message from JUGG. I cannot understand much, other than that I need to look at a map of the area and that the person that can help me lives “where the three colours float and 100 messages leave”. Both of these clues lead me to the post office, where I have previously seen the map and sacks of undelivered mail.

But first: the obligatory Miss PICOTT scolding

When I arrive at the post office, the map is not in its place. I ask the lady behind the counter, which is more helpful this time. She says that David UNDERHOUSE borrowed it. He lives above the post office and has a keen interest in Native American history.

She also gives me some of her personal views on the matter

I go upstairs and meet Mr UNDERHOUSE, who is confined on a wheelchair. Considering that the only way to his room is via the stairs, he is practically at the mercy of whomever brings him food. Nevertheless, he is well versed in local myths, the Natives’ culture and the Cthulhu Mythos.

Considering that his lookalike was a big racist, this is a big awkward

After a short discussion, he lets me look at the map and explains to me that the Stone Circle I point out is at an old Indian cemetary, which he was really keen to see before some locals broke his legs. I also learn that the NARACKAMOUS I met is supposed to have died 70 years ago, but it’s possible that he is still alive because he belonged to a branch of the Mic Mac tribe that worshipped He Who Howls in the Darkness, Nyarlathotep. But of course this is just a story. Right?

UNDERHOUSE gives me another task, and that is to bring him a diary from the Mayor’s safe. The combination has to do with the Bible and Evil. I would assume 666 but that would be too easy, right? Or I can ask the Bible expert in the town: Miss PICOTT.

I conveniently meet her outside, but I receive a royal scolding about getting into fights (to save WEBSTER) and spending time drinking alcohol in pubs (ZEKE’s watery beer barely qualifies as such). She is also unwilling to lend me her Bible to mend my delinquent ways.

I will stop this session here. Next time I will try to get into Miss PICOTT’s good books and stop Yog-Sothoth. I feel that the second task is easier than the first.

Session time: 2:30 Total time: 6:00

Sanity lost: 5 from looking at the plate / 3 from reading the Necronomicon Total sanity lost: 12 (there’s definitely something hiding in that corner. MORE LIGHT)

PS. Bonus death scene: If I tried to visit the lighthouse before I develop the plates, I see WILBUR passing through the fence and the two gorillas warn me not to come closer. If I do, I get shot.

Not the fastest draw west of Pecos

Note Regarding Spoilers and Companion Assist Points: There’s a set of rules regarding spoilers and companion assist points. Please read it here before making any comments that could be considered a spoiler in any way. The short of it is that no points will be given for hints or spoilers given in advance of me requiring one. Please…try not to spoil any part of the game for me…unless I really obviously need the help…or I specifically request assistance. In this instance, I’ve not made any requests for assistance. Thanks!

source http://reposts.ciathyza.com/shadow-of-the-comet-development-hell/

#retro games #dos games #retro #crpg #adventure #amiga #oldcomputers #8bit #16bit #blog #repost

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dailyfruitwine-blog · 5 years

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ALL ABOUT INCREDIBLE HASKAP WINE HONEYBERRY

Haskap, also called honeyberry, is a super fruit now emerging in the marketplace and is starting to get known for its ability to make truly amazing fruit wines! Haskap fruit wine is an exciting development and wonderful for us fruit wine lovers.

Many home winemakers are discovering this fruit and some forward thinking and innovative commercial producers already have been selling haskap wines to discerning wine clientele.

Let’s learn a bit about this amazing fruit and why we should be thinking about making wines from it (or at least buying a few bottles from some producers).

What are haskaps?

Haskap (also called Honeyberry) is a member of the Honeysuckle family. It has a recent history of being commercially grown and was first introduced in Canada in the mid 1960’s. Originally, the berry comes from the Japanese island of Hokkaido and used to be named “hasukappu” by the local natives from that island.

The fruit itself is a small oval berry, sometimes described as being in the shape to an elongated Blueberry and can be about 2.5cm long. The skin usually is a very dark blue, and its flesh is of a deep crimson colour and its seeds are tiny, very much like the seeds of blueberries.

Haskap juice is very sweet, almost as sweet as the brix level of a ripe wine grape (20-22’ brix) and the colour is so concentrated that it will stain almost anything it touches!

Haskaps have a wonderful unique flavour. The best way I can describe the taste would be like a cross between blueberry, raspberry and elderberry. In my books, that’s a winning combination! An explosive amount of flavour is combined in this small super fruit.

Haskap Wine Health properties

The fruit itself is one of the healthiest fruits available. It stands out when compared to other fruits and by a long shot!

Haskap is very high in anthocyanins, vitamin C, phenolic compounds and other important antioxidants. Traditionally, they have been used in Japan to reduce blood pressure and relieve digestion issues. Haskaps contain traces of Selenium.

This is an element that Japanese people have used in traditional remedies to restore youth. People from that island have some of the longest longevity known on earth. Perhaps there is some truth to this!

We all know that berries such as the blueberry are high in antioxidants and phenols, however, recent research has put haskap at having five times the amount of of phenols in blueberries and certainly even more than in red wine grapes.

To explain this a little clearer, phenolic content in fruit is directly associated with color and flavour intensity. The phenolic content of red wine, for example, comes during the Fruit Winemaking process. This is because most varieties of red grapes have white flesh.

The juice of most grapes is actually white, even in red grapes. The redness and phenol content comes when wine is allowed to ferment in contact with the skin. Its colour and phenols actually comes from the skin, not the juice.

As for haskap, the phenols are present in both the skin as well as its deeply coloured flesh and juice.

Lots of antioxidants!

Antioxidants are capable of counteracting the damaging effects of the natural process of oxidation in human or animal tissue. They comprise of vitamins, minerals and enzymes which are proteins that assist in chemical reactions in the body.

Antioxidants have shown that they play a role in preventing the development of diseases like cancer, heart disease, stroke, Alzheimer’s disease, Rheumatoid arthritis, and cataracts plus other ailments.

Haskaps are not just high in polyphenols and antioxidants but also other flavonoids such as: Rutin, Ferulic acid, Epicatechin, Genistic acid, Protocatechuic acid, Caffeic Acid, Ellagitannins, Quercetin and others which can help fight cancer and other diseases.

The traditional way that antioxidant levels are measured is by using the ORAC (Oxygen Radical Absorbance Capacity) method. I while ago, I have written on ORAC levels of fruit wines and more can be found through this LINK.

Research by Dr Rupasinghe is known for his research on haskap and has confirmed that they contain some of the highest antioxidant values of all the berries tested.

In his own words “The results indicated that haskap berries possessed the highest antioxidant capacities and total phenolic contents, specifically total flavonoid among the tested fruits and could be used as a promising fruit source of natural dietary antioxidants”

Why is haskap wine so good?

Now, we know that haskap berries are very healthy. But do they taste good?

On their own, although certainly very edible, I find that they are not as tasty as eating fresh blueberries or raspberries. But once processed into juice or wine…wow!

The fruit is a natural for quality winemaking. Once the juice has had the chance to ferment and age a little, it quickly develops similar flavour complexities and characters of well-made red grape wines.

Wine Making Process with haskap a real pleasure because of its high brix (sugar) content and concentration. Because of this, the fruit is very versatile and can be processed into a very wide range of wine styles. The dilution ratio of the juice used in winemaking will determine the style of wine it can create.

Juice from haskap can be processed into cider (blending it with apple for instance), a light off-dry wine if diluted enough, hearty oak aged table wine, fortified dessert wine, liqueur and sparkling wine. It can be made in the entire spectrum of wine styles.

In my opinion, I feel that the fruit really can shine if made in a less diluted, intense dry table wine, especially in aged for 6+ months in American oak barrels. With this style of wine, you can expect an age worthy wine that will improve with cellaring for many years to come and get better with age.

It can also be blended with other berries such as raspberry or elderberry to create an even more complex and interesting wine.

So why do haskaps make good wine and why are they great to work with? Obviously, the health component is a big plus but for me, the main attraction is its flavour and complexity and its wonderful versatility.

How is it made?

There are so many ways to make haskap wine and again, it all depends of the style of wine you are going for but here is a sample general recipe formulation to make a 5-imperial gallon (23L) batch of a dry table haskap wine.

You will need to adjust this depending on the wine ingredients that are available to you but this will serve as a template to follow. If you need more specific information or to scale this up to commercial quantities, contact me:

Ingredients needed:

* 7.5kg haskap

* 0.16kg sugar (or what is needed to get to a specific gravity of 1.090)

* standard amount of pectic enzymes

* standard amount of Diamonium Phosphate or Fermaid

* standard amount of yeast solution nutrient (Go-Ferm)

* 5g wine yeast (experiment with different strains but I have been successful with Lalvin W15 and 71B)

Will also need for processing:

* 20-30g bentonite (amount will vary depending of fining trials)

* rough, medium and sterile filter pads if you intend on filtering

* Potassium metabisulphite

* either malic acid or potassium carbonate to adjust acid

Basic Method of Production:

Crush, add enzymes, let macerate for 6-12 hours and press the fruit, put juice into primary fermentor

Add sugar, top up to 23-24L. Adjust specific gravity to S.G. 1.090-92

Measure acids and adjust to a pH of 3.0 to 3.5 and T.A. of around 6-7 g/L.

Add nutrient to must.

Pitch in rehydrated yeast.

Maintain a fermentation temperature of 16-19’C throughout the initial Fermentation process (1.090-1.025)

Rack wine at S.G. 1.005

Once wine has finished its fermentation (< SG 0.996), stabilize with sulphite (add 50-60 PPM depending on the pH level)

Rack the following day and fine with Bentonite (20-30 g/HL)

Chill the wine to 0’C

Rack after 15 days and filter to 0.8 micron

Add oak chips (4g/L for 15 days) or place into a small barrel for aging

Measure FSO2 and adjust to 50PPM.

Adjust acid to a TA of 7g/L (with potassium carbonate if needed to lower or addition of malic to increase)

When wine is properly aged and developed (4 months), do final adjustments (blending, SO2, TA, pH, SG, RS, etc)

Adjust Residual Sugar of wine to 25g/L or to taste

Pad filter to 0.45 micron.

Conduct all stability tests and adjust if needed

Bottle the wine and age for a few months before drinking

To make haskap rose wine, or a fortified version, or perhaps a sparkling version, different general formulations would be needed. If you are not able to get enough haskaps, try blending it with other berries such as blueberry or raspberry and use a similar formulation.

Blending with apple or pear would also make nice wine, perhaps add less water and substitute with apple juice for a wine that is even more complex. The possibilities are endless.

Where to get haskap wine now?

BIZyukonbooze2

Haskap Liqueur by Yukon Spirits

Tasting haskap wine is a real treat. There are several wine producers in Canada that make and distribute high quality examples.

These are a few of the wineries are worth contacting and buying their version of haskap wine:

Boreal Winery

Broken Tine Orchards

Grand Pre Winery

Wolf Willow Wine

To try other haskap products such as the juice, jellies and a whole other array of products that this super fruit can be made into, you may also want to check out Haskapa, located in Nova Scotia.

Other excellent haskap wines and liqueurs are found in the other parts of Canada, USA, Japan and even in Scandinavia. A bit of a search online will help find them.

If you are intrigued in actually growing haskaps and get some plants, check out the listing of the many nurseries that are selling plants and recommended by the University of Saskatchewan who has done a lot of research on the fruit.

As always, have fun with your fruit winemaking and perhaps this post will encourage you to try your hand at making some haskap wine in 2016 or at the very least, try some and see for yourself what this fruit can do.

Cheers and here is to haskap!

Fruit Winemaking

Contact Dominic for any Wine, Cider or Mead consultation you need!

WinePlanet Consulting is a full service wine/cider/mead consultancy, ready and able to assist with your project anywhere.

#food

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shaktichemicals83 · 3 years

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#Potassium Hydroxide Solution #Potassium Sulphite Solution #Oxygen Scavenger

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shaktichemicals83 · 3 years

Link

#Potassium Sulphite Solution #Potassium Bisulphite solution #Potassium Hydroxide Solution

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jaydenh24 · 3 years

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