Filtyp
Brevmall Konstnärliga fakulteten Box 8084, 20041 Malmö / Bergsgatan 31B Malmö /Tfn 040-325472 / Karin.goransson@kanslik.lu.se /www.lu.se/konstnarliga fakulteten UNDERLAG TILL INRIKTNINGSBESLUT I KONSTNÄRLIGA FAKULTETEN 20 april 2016 SAMLOKALISERING AV KONSTNÄRLIGA FAKULTETEN Konstnärliga fakulteten vid Lunds universitet består av tre starka konstnärliga högskolor med distinkta profiler och mycket
Background: To make lignocellulosic fuel ethanol economically competitive with fossil fuels, it is necessary to reduce the production cost. One way to achieve this is by increasing the substrate concentration in the production process, and thus reduce the energy demand in the final distillation of the fermentation broth. However, increased substrate concentration in simultaneous saccharification a
ABSTRACT: BACKGROUND: Simultaneous saccharification and co-fermentation (SSCF) has been recognized as a feasible option for ethanol production from xylose-rich lignocellulosic materials. To reach high ethanol concentration in the broth, a high content of water-insoluble solids (WIS) is needed, which creates mixing problems and, furthermore, may decrease xylose uptake. Feeding of substrate has alre
ABSTRACT: BACKGROUND: Two-step dilute acid hydrolysis of softwood, either as a stand-alone process or as pretreatment before enzymatic hydrolysis, is considered to result in higher sugar yields than one-step acid hydrolysis. However, this requires removal of the liquid between the two steps. In an industrial process, filtration and washing of the material between the two steps is difficult, as it
Background: When scaling up lignocellulose-based ethanol production, the desire to increase the final ethanol titer after fermentation can introduce problems. A high concentration of water-insoluble solids (WIS) is needed in the enzymatic hydrolysis step, resulting in increased viscosity, which can cause mass and heat transfer problems because of poor mixing of the material. In the present study,
This article is a way to try to concretize the so-called new economy based on a couple of concrete expressions. The concepts of cultural heritage and consumption are used to describe and analyse some specific service operations in a couple of Swedish retailers. In both are the products manufactured, in one case, stone-baked sourdough bread and in the other handmade chocolates with reference to tra
