Search for dissertations about: "HPAEC-PAD"
Showing result 1 - 5 of 8 swedish dissertations containing the word HPAEC-PAD.
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1. Investigation of Modified Cellulose and Starch via Hydrolysis and Mass Spectrometry
Abstract : Starches and celluloses can be chemically modified in order to affect their physiochemical properties. Modification of these carbohydrate polymers entails derivatising their free hydroxyl groups with functional groups. READ MORE
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2. Characterisation of starch: development of analytical methods
Abstract : Starch, comprised of amylose and amylopectin, is a very complex biopolymer. Different methods are therefore needed for the investigation of the molecular structures of amylose and amylopectin. In this thesis analytical methods have been developed and various techniques were combined for the characterisation of starch. READ MORE
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3. Characterisation of the Substituent Distribution in Starch and Cellulose Derivatives
Abstract : Starch and cellulose can be chemically modified to produce derivatives with specific properties. Knowledge of correlations between the modification reaction, substituent distribution and properties is important in order to design modification processes so as to produce derivatives with the desired properties. READ MORE
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4. Investigation of Carbohydrate Hydrolysing Enzymes in Applications for Characterisation and Synthesis of Carbohydrates
Abstract : Cellulose and starch are non-toxic, biodegradable and modifiable polymers. These properties have made them increasingly important in industrial products e. g. in pharmaceutical applications and in technical dispersions. READ MORE
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5. New Methods for Enzyme Hydrolysis, Analysis, and Characterization of Modified Cellulose
Abstract : Cellulose can be chemically modified to produce derivatives with specific properties. Knowledge of correlations between the modification reaction, substituent distribution, origin of cellulose and properties are importaint in order to design processess so as to produce derivatives with the desired properties. READ MORE