MARC details
| 000 -LEADER |
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| fixed length control field |
02448nam a2200241 a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
vtls000045103 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
KUKTEM |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20251114204422.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
100205t2009 my a f 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
THE0004762(Local) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
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| Level of rules in bibliographic description |
201905151058 |
| Level of effort used to assign nonsubject heading access points |
smfh |
| Level of effort used to assign subject headings |
201107132306 |
| Level of effort used to assign classification |
VLOAD |
| Level of effort used to assign subject headings |
201002081443 |
| Level of effort used to assign classification |
kam |
| -- |
201002051711 |
| -- |
kam |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
UMP |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
TP414 .S66 2009 rs Bc. |
| 100 0# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Siti Nor Shadila Alias |
| 245 10 - TITLE STATEMENT |
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| Title |
Effects of pH and temperature on glucose production from tapioca starch using enzymatic hydrolysis : |
| Remainder of title |
a statistical approach / |
| Statement of responsibility, etc. |
Siti Nor Shadila Binti Alias |
| 246 3# - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Effects of pH and temperature on glucose production from tapioca starch using enzymatic hydrolysis |
| Medium |
[electronic resource] : a statistical approach |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Kuantan : |
| Name of publisher, distributor, etc. |
UMP, |
| Date of publication, distribution, etc. |
2009 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
41 p. : |
| Other physical details |
ill. ; |
| Dimensions |
30 cm. + |
| Accompanying material |
1 computer disc |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
Project paper (Bachelor of Chemical Engineering (Biotechnology)) -- Universiti Malaysia Pahang - 2009 |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
The aim of this study was to maximize the glucose concentration produced from enzymatic hydrolysis of tapioca starch. The tapioca starch was enzymatically hydrolyzed using α-amylase from Bacillus lichenformis followed by amyloglucosidase action from Aspergillus niger. Effects of liquefaction temperature (X1), saccharification temperature (X2), liquefaction pH (X3) and saccharification pH (X4¬) were evaluated. 24 full factorial design with 1 replicate and 3 centered point was applied to determine the significant parameters affecting the production of glucose concentration. The range of the factors employed were 60 -90˚C (liquefaction temperature), 40-60˚C (saccharification temperature), 5-7 (liquefaction pH) and 4-6 (saccharification pH). The maximum glucose concentration obtained experimentally was 329.10 g/L. The ANOVA shows that the effects of liquefaction temperature and saccharification pH on glucose production were very significant. The saccharification temperature and liquefaction pH, on the other hand did not influence the glucose production. The optimum liquefaction temperature, saccharification temperature, liquefaction pH and saccharification pH suggested by the design of experiment were 90˚C, 60˚C, 7 and 6 respectively. From that optimum condition, the maximum glucose concentration of 331.8 g/L was estimated. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Glucose |