carbon dioxide. Other methods that not only help to preserve food, but also add flavor, include pickling, salting, smoking, preserving in syrup or alcohol, sugar crystallization and curing.
As the preceding paragraphs say, many kinds of food preservation technologies are around for preventing foods from the undesirable results. Specifically this report deals with the methods that inhibiting the
2. Direct combustion
3. Catalytic oxidation
4. Ozone oxidation
1. Inconsistent efficiency
Efficiency sharply drops when it works for long time.
It happens as nutrients for microorganisms are insufficient.
2. Unequal growth of microorganisms
Efficiency decreases, hard to handle when factors change suddenly
3. Biomass Clogging
Inhibition of flow of air and loss of pressure
:
Maximum 200°C/min
*Separate Electric furnace and other system like Electronic scale
-Because Electric furnace temperature is very high
so we need to protect other system.
instrument composition
-Electric furnace
Temperature range:
25°C~1500°C
Heat speed :
Maximum 200°C/min
*Nitrogen or Argon in Electric furnace
-Because the inhibition of oxidization of sample
and do not occurred any conflicts. Algae are one of the biomass for solving the problem of biofuel production, and it can be used not only for biodiesel production but also for bioethanol production. Bioethanol can be produced by starch from algae through hydrolyze, pre-treatment and fermentation process, After algae produce sugar or starch from carbon dioxide, sunlight and water, those free comp
control the ketogenesis
The same reaction that inhibits fatty acid synthesis promotes fatty acid oxidation and consequently ketogenesis.
Long-chain fatty acid molecules that reach the liver can be either oxidized or esterified and exported to adipose tissue as the triglyceride.
To be esterified, fatty acids must remain in the cytosol, and to be oxidized they must enter the mitochondria.