use Glucose when purified. For example, glycomacropeppa phenylalanine, and is th

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use Glucose

when purified. For example, glycomacropeppa phenylalanine, and is therefore aprotein source that cold be safely sumed by people with the disease phenylketonuria (PKU). GMP separated from other cheese whoy proteins, in particalar beta-laciog (BLGA, before it can be consumed by people with PKU be safely con actoglobui In a process under development, whey containing 1.2 g GMPL 0.8 g BLGil. is fed to a separator at a flow rate of 150 ml/min. The seu armor contains an ion exchange resin, to which some of the adsorbs. 89% of the GMP and 24% of the BLC, adsorbs to the resin the remainder of the whey passes through. After 30 minutes, the w feed is discontinued, and a buffer cootaining 0.25M NaCI is through the separator at 150 mL/min for 10 min. During this time all the protein on the resin is desorbed ("unstuck) and comes off with th buffer. The protein-containing buffer is collected and all the water b evaporated off. producing a dried pnduct, what is the final purity (wt% GMP) and quantity (grams) of dry product? and The sep protein resin while pumped Scrimmage P2.51 Choose one of the high-volume commodity chemicals listed below Find a description of the chemical in one of the reference books listed at end of this chapter. Sketch out a block flow diagram showing the major process units. Write a brief (1- to 2-page) report describing the process for making the chemical and the major uses of the chemical. Your description of the process should include: the raw materials, chemica reactions, major process units, any byproducts or wastes, size of a typ- cal facility, size of the worldwide market, and the value of the chemical. Be sure to properly reference your sources the Sodium silicate Bis-phenol A Acetone Styrene Ethylene glyool Glucose Caprolactam Xylene Vinyl chloride Methanol Ethylene Lime Ammonia Sodium hydroxide Propylene Urea Vinyl acetate Phosphoric acid Terephthalic acid Aluminum sulfate Ethylene oxide Acetic acid P2.52 Describe a commercial process for making one (your choice) of the fok lowing industrial products: sulfurie acid. Teflon, synthetic detergen lactic scid. porcelain, acrylonitrile. polyethylene. Trace the history s L Your report should be typed double-spaced and should include a process tiue the development of the technology for producing your product. low

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Laboratory scale production of glucose syrup by the enzymatic hydrolysis of starch made from maize, millet and sorghum - Biokemistri, Vol. 23, No. 1, March 31, 2011, pages 1 - 8

Materials and Methods: Maize (yellow), Millet (SOSAT-C88) and Sorghum (chakalari white) was obtained from the Lake Chad Research Institute, Maiduguri. Borno state, Nigeria.

Extraction of Starch from Maize, Millet and Sorghum Extraction and quantitative determination of maize, millet and sorghum starch was done as described by White et al., (1990) modified by Krieger et al., (1997). Five (5g) each of the cleaned yellow maize, millet and sorghum grains were steeped in 30mL of 1% sodium metabisulfite solution at ambient temperature for 24h, 48h and 72h. This was followed by manual removal of the pericarp and germ. Each of the separated endosperm was placed in a 50mL centrifuge tube with 10mL distilled water and homogenized using a vortex type tissue homogenizer (Ultra Turrax, 170W, 20000 rpm) at 5000 x g for 2 minutes. The homogenized slurry was filtered using a muslin cloth with several washes until the wash water became clear with a total volume of 500mL. The starch slurry was allowed to sediment and the supernatant drained. Each of the three starches was rinsed with 250mL of distilled water, drained twice and the sediment air dried.

Processing: The industrial processing of starch to glucose, maltose and dextrin involves gelatinization, liquefaction and saccharification processes (Hall, 2001) using amylolytic enzymes from microbial and plant sources (Robyt and Ackerman, 1955). Carbohydrate based agricultural products like starch tubers and cereal occur abundantly in most developing countries of the tropics (Okolo et al., 1995 and Anthony, 1996). Cereal grains such as maize, millet and sorghum are important staple foods found in the diet of the people within the Northeastern Nigeria. These cereals are widely cultivated within the subregion, and to a larger extent, the country with an aggregate annual production of 23.9 million tonnes in year 2003 (FAO Reviews, 2006). However, despite their importance, a large proportion of these cereals are lost yearly due to non-availability of appropriate technology and industry to harness these into various useful products such as glucose syrup, maltose syrup, high fructose corn syrup and maltodextrins.

All other things can be found on this paper.

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