Fermentation of Hydrocarbons

Effects of Corn Steep Liquor and Thiamine on L-glutamic Acid Fermentation of Hydrocarbons.iv. Utilization of Hydrocarbons by Microorganisms.

The effect of nutrients of natural source, such as corn steep liquor, peptone, and yeast extract, on the fermentative production of L-glutamic acid from hydrocarbons by a Corynebacterium was studied. Corn steep liquor and meat extract were found to be remarkably stimulatory to L-glutamic acid production; about 5 g per liter of L-glutamic acid were accumulated in a culture broth containing 3% n-...

108: Hydrocarbons

The modern world could not exist without hydrocarbons. Virtually everything we touch is either coated with or made up primarily of hydrocarbon products. Organic chemistry originated during the Industrial Revolution, evolving largely due to advances in coal tar technology. In the coking process, bituminous (soft) coal is heated to liberate coal gas. This gas contains volatile hydrocarbons that c...

Degradation of Aromatic Hydrocarbons

Aromatic hydrocarbons are widely distributed in nature. They are found as lignin components, aromatic amino acids and xenobiotic compounds, among others. Microorganisms, mostly bacteria, degrade an impressive variety of such chemical structures. A broad range of peripheral reactions results in a restricted range of central intermediates, which are subject to ring-cleavage and funneling into the...

Eigenvalues of Saturated Hydrocarbons

A simplified Hückel-type molecular-orbital (MO) model for the valence electrons of saturated hydrocarbons is proposed and the consequent eigenvalue spectrum considered. A first foundational result is obtained, which every chemist “knows”, namely that: alkanes are stable, with half their (Hückeltype MO) eigenvalues positive and half negative.

Anaerobic Bioconversion of Heavy Hydrocarbons Using Native Consortia