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Enhanced Oil Recovery (EOR) and the Uses of Guar in Oil Drilling
It is increasingly important to thoroughly assess, test, and scale-up profitable secondary and enhanced oil recovery (EOR) projects as the oil is produced from older and more complex reservoirs. By injecting elements that are not typically found in petroleum...
What is Pectinase? Uses of Pectinase in the Food Industry
In layman's terms, a pectinase enzyme is a group of enzymes that are further used to break down the plant cell walls made of pectin. Now, pectin is found in the middle lamella of the cell walls of a plant. It is an acidic heteropolysaccharide. Pectin is found in other...
Role Of Enzymes In Fruit Juice Extraction For Wine
The winemaking process involves the use of many enzymes. This is the most natural way of making an alcoholic beverage. Wine gets its taste because of the breakdown process completed by the enzymes. Broadly, these enzymes used to make wine belong to the Enological...
Alpha Amylase Enzyme an Overview
Alpha Amylase, also written as α-amylase, is a natural enzyme that is used to hydrolyze (a chemical reaction when a molecule breaks into one or more bonds) alpha-linked poly carbohydrates, such as dextrins and starch. This yields shorter chains of glucose and...
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Enzymes In Fruit Juice Production
Enzymes In Fruit Juice Production The demand for fruit juices is increasing day by day as a result of increasing health awareness among the people. Most of the juice extraction processes are not producing satisfactory quantity and quality of juices. Enzymatic...
Bio-Technological Applications of Enzymes
Bio-Technological Applications of Enzymes Enzymes are biological catalysts (also known as biocatalysts) that speed up biochemical reactions in living organisms, and which can be extracted from cells and then used to catalyse a wide range of commercially important...
Enzymes in Animal Feed: Benefits And Future Uses
Enzymes in Animal Feed The first enzymes developed by the biotech industry were the arabinoxylans and beta glucanases. Their function was to degrade non-starch polysaccharides, which are the fibrous portions of the grain. These enzymes reduced the viscosity of the...
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