Sentence examples for analysis of the corn from inspiring English sources
Moisture content and compositional analysis of the corn stover solids and model compounds were determined according to the NREL LAP [ 58].
Compositional analysis of the corn stover pretreated under the 9 different test conditions was performed; delignification of the pretreated corn stover is shown in Figure 2. The extent of delignification was closely correlated with biomass alkali loading.
Analysis of the corn stover sample according to the procedures of the National Renewable Energy Laboratory revealed a composition (dry weight basis) of 37.9% glucan, 20.1% xylan, 2.3% arabinan, and 20.8% lignin.
Two batches of pretreatment at the same conditions were carried out, and the analysis of the pretreated corn stover was averaged from the two batches of pretreated corn stover.
We wish to thank our colleagues at NREL in the Biomass Analysis Team for compositional analysis of the pretreated corn stover and Jessica Olstad for the particle size measurements.
Compositional analysis of the raw corn stover shows that it contains 40.21% glucan, 22.28% xylan, and 19.54% acid insoluble lignin on a dry basis.
Chemical and physical substrate analysis of the AFEX-pretreated corn stover was reported previously [ 36].
Chemical and physical substrate analysis of the DA/SE pretreated corn stover was reported previously [ 36].
The regression analysis of dietary corn leaf inclusion level versus SGR revealed that the optimal corn leaf inclusion level was 11.2% for the best growth rate of sea cucumber.
The present study was designed to detect the genetic modifications and investigate the compositional analysis of GM corn containing traits of multiple genes (NK603, MON88017 × MON810 and MON89034 × MON88017) compared with non-GM corn.
12– 14 Some of the PA studies previously performed on flours included: (1) the analysis of a blue corn pigment in nixtamalized flours, 15 (2) monitoring the processing conditions in cooked tortillas, 16 (3) determination of iron in corn meals, 17 (4) the quantification of phenolics in red sorghum flours, 18 etc.
