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Potential of bioethanol production from Nypa fruticans sap by a newly isolated yeast Lachancea fermentati
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10.1063/1.3699621
/content/aip/journal/jrse/4/3/10.1063/1.3699621
http://aip.metastore.ingenta.com/content/aip/journal/jrse/4/3/10.1063/1.3699621

Figures

Image of FIG. 1.
FIG. 1.

Response surface plots showing the effects of pH, temperature, substrate concentration, fermentation time, and their combination effects on ethanol production. (a) Fermentation time and temperature, (b) substrate concentration and temperature, (c) substrate concentration and pH, and (d) fermentation time and pH.

Image of FIG. 2.
FIG. 2.

Time course of sugar consumption and ethanol production in fermentation carried out under optimum condition.

Tables

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Table I.

Levels of real and coded values of independent variables.

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Table II.

Experimental design and comparison of experimental and predicted ethanol production.

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Table III.

Characteristics of nypa sap.

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Table IV.

Comparison of ethanol production and ethanol conversion by isolated yeast strains.

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Table V.

Estimated coefficients and significance probability.

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Table VI.

Analysis of variance in coded value.

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Table VII.

Comparative results from published literature on ethanol production by yeast utilizing high sugar concentration substrate.

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/content/aip/journal/jrse/4/3/10.1063/1.3699621
2012-05-23
2014-04-24
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752b84549af89a08dbdd7fdb8b9568b5 journal.articlezxybnytfddd
Scitation: Potential of bioethanol production from Nypa fruticans sap by a newly isolated yeast Lachancea fermentati
http://aip.metastore.ingenta.com/content/aip/journal/jrse/4/3/10.1063/1.3699621
10.1063/1.3699621
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