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Compositions of fuels derived from the microalgae and their differences with those from the biodiesel
No full textExploration du potentiel insecticide des huiles essentielles de 2 espèces végétales de Côte d'Ivoire Melaleuca leucadendron L. et Lippia multiflora L. dans la lutte contre Bemisia tabaci G.
No full textFree and bound flavour components of Amazonia fruits. 1: Bacuri
No full textThe free and bound flavour components of bacuri fruits were analysed by capillary GC and GC-MS following XAD-2 separation. Seventy-five components were identified in the free volatile fraction; the most abundant were terpene alcohols, among them, linalol and related compounds, linalol furanoxides and pyranoxides, hotrienol and several dimethyl-octadiendiols. Abundant amounts of 4-methoxy-2,5-dimethyl-3(2H)-furanone were also found. Seven glucosides and three rutinosides were identified by GC-MS of their TFA derivatives for El-MS and NCI-MS, in agreement with quantitative data obtained for enzymatically released aglycones and saccharidic moieties structure; the most important glycosides were benzyl, 2-phenylethyl, (E)-linalol furanoxide and (S)-linalol glucosides and benzyl, 2-phenylethyl, and (S)-linalol rutinosides. Glycosides possessing 'unusual' saccharidic moieties remained unidentified
Cost and efficiency of large mammal census techniques : comparison of methods for a participatory approach in a communal area, Zimbabwe
No full textLes enjeux de l'eau et la production agricole à Mayotte : volet agronomie CIRAD Mayotte département des cultures annuelles
No full textL'explosion démographique (4.2% l'an) liée à la volonté du rattrapage économique et social de l'île de Mayotte, affecte considérablement les comportements des usagers et en particulier, la consommation d'eau domestique, affichage de réussite sociale. Malgré une pluviométrie très excédentaire, les facteurs géo morphologiques ne permettent pas de disposer de grandes masses d'eau toute l'année. La Collectivité, pour sécuriser l'approvisionnement en eau domestique contraint le monde agricole à des restrictions d'eau. Malgré des efforts pour regrouper les utilisateurs de l'eau agricole en réseaux d'irrigants, ces expériences se sont soldées par des échecs. Après une présentation du cadre contextuel lié à la ressource, notre étude vise à cerner les attitudes des utilisateurs à l'égard des réseaux d'irrigation aussi bien individuels que collectifs et comprendre leurs attentes en prenant en compte la composante traditionnelle qui caractérise encore la société mahoraise
Why on earth can people need continuous recycle membrane reactors for starch hydrolisis?
No full textClassically enzymatic hydrolysis of starch is conducted in batch reactor in a two-step process including liquefaction and saccharification. This paper presents some ideas to simplify this process and decrease its cost. Because today, either saccharifying enzymes able to attack native starch or strong liquefying catalysts leading to sufficient low-molecular weight hydrolysates may be easily found on the market, one can imagine to develop a one-step process just involving a unique species of enzymes. The process can also be improved by operating in a continuous way and reusing enzymes. Among the various reactors, the continuous recycle membrane reactor, briefly CRMR, seems to be the most attractive since it allows to perform hydrolysis while separating at the same time syrups from enzymes and non-hydrolyzed starch
Rheological properties of acidified and UV-irradiated starches
No full textThis study evaluated the effect of added lactic acid and/or UV irradiation on the polymerization and rheological properties of cassava and corn starches. combination of lactic acid addition and UV irradiation decreased the intrinsic viscosity of corn and cassava starches. Lactic acid addition alone also decreased paste viscosity in both starches. The paste viscosity of cassava (but not corn) starch was also reduced after UV irradiation. Acidification and UV irradiation increased expansion volume during the baking of cassava (but no corn) starch dough. The baking expansion of cassava starch may be due to its high swelling capacity and solubility resulting from molecular degradation after acidification and irradiation. For corn starch, its high gelatinization temperature and internal lipids content could interfere in starch leaching and thus delay the decrease in viscosity and inhibit dough expansion
