Clarification of a wheat straw‐derived medium with ion‐exchange resins for xylitol crystallization

BACKGROUND: Xylitol bioproduction from lignocellulosic residues comprises hydrolysis of the hemicellulose, detoxification of the hydrolysate, bioconversion of the xylose, and recovery of xylitol from the fermented hydrolysate. There are relatively few reports on xylitol recovery from fermented media. In the present study, ion‐exchange resins were used to clarify a fermented wheat straw hemicellulosic hydrolysate, which was then vacuum‐concentrated and submitted to cooling in the presence of ethanol for xylitol crystallization. RESULTS: Sequential adsorption into two anion‐exchange resins (A‐860S and A‐500PS) promoted considerable reductions in the content of soluble by‐products (up to 97.5%) and in medium coloration (99.5%). Vacuum concentration led to a dark‐colored viscous solution that inhibited xylitol crystallization. This inhibition could be overcome by mixing the concentrated medium with a commercial xylitol solution. Such a strategy led to xylitol crystals with up to 95.9% purity. The crystallization yield (43.5%) was close to that observed when using commercial xylitol solution (51.4%). CONCLUSION: The experimental data demonstrate the feasibility of using ion‐exchange resins followed by cooling in the presence of ethanol as a strategy to promote the fast recovery and purification of xylitol from hemicellulose‐derived fermentation media. Copyright © 2008 Society of Chemical Industry     

,,Rich Internet Applications“ – Eine perfekte Kombination benutzerfreundlicher Schnittstellen mit Webtechnologie

Zusammenfassung  ,,Rich Internet Applications“ (RIA) sind Webapplikationen, die mit einer wesentlich interaktiveren Benutzerschnittstelle ausgestattet sind, als wir das bisher von den auf HTML basierten ,,poor ugly web applications“ (PUWA) gewohnt waren.     

Performance of a non‐load‐bearing steel stud gypsum board wall assembly: Experiments and modelling

A gypsum wall assembly was exposed to an intense real‐scale compartment fire. For the wall assembly, temperatures were measured at the exposed face, within the stud cavity, and at the unexposed face during the fire exposure. Total heat flux gauges were used to measure the temporal variation of the energy incident on the walls, and cameras, both visual and infrared, were used to image the unexposed face of the wall assembly during the fire exposure. The behaviour of the wall assembly under the fire load is discussed as are current model results for a simulation of the fire test. Copyright © 2006 John Wiley & Sons, Ltd.     

A tractable large-signal dynamic model-application to stronglycoupled distributed feedback lasers

The modulation characteristics of DFB semiconductor lasers have been studied using a transfer matrix method combined with an appropriate rate equation analysis. The model takes into account longitudinal mode spatial hole burning, as well as the nonuniform current injection resulting from the axially varying Fermi voltage, and can be used for the efficient simulation of static, small-signal, and large-signal dynamic properties. The program is applied to the interpretation of experimental data from a strongly coupled InGaAsP/InP DFB laser. The experimental high-frequency properties of this device are well described by the simulations     

Effect of storage temperature on phenolics stability in hawthorn (Crataegus pinnatifida var. major) fruits and a hawthorn drink

The stability of five major phenolics, namely (−)-epicatechin (EC), procyanidin B₂ (PC-B₂), chlorogenic acid (ChA), hyperoside (HP) and isoquercitrin (IQ), in hawthorn fruits and a canned hawthorn drink were evaluated during 6 months of storage in the dark at three different temperatures (4, 23 and 40 °C). HPLC with a diode-array detector was used to determine the contents of the individual compounds. The results showed that the studied phenolics in the hawthorn fruits and the drink were both stable at 4 °C and relatively unstable at 23 and 40 °C with varied extents of degradation. At room temperature (23 °C), marked degradations of EC and PC-B₂ were observed in both the fruits and the drink with around 50% and 30% decrease after a 6-month storage, respectively. A more significant decrease of the phenolics was observed at 40 °C, especially for EC and PC-B₂, which were almost completely degraded after a 6-month storage. HP, IQ and ChA were relatively stable at 23 °C, but unstable at 40 °C. Therefore, low-temperature storage is recommended for maintaining the quality and efficacy of hawthorn fruits and its preparations.