Browsing Final Year Project Papers & Reports by Subject "Kinetic study"
Now showing items 1-5 of 5
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Comparative and kinetic study of fresh and dried Pleurotus sajor – caju (oyster mushroom) mycelium grown on solid media and in liquid media
(Universiti Malaysia Perlis (UniMAP)School of Bioprocess Engineering, 2013-06)An investigation was conducted to determine the effective media condition whether in solid or liquid form for the growth of oyster mushroom mycelium. The mycelium condition in fresh and freeze – dried form also investigated. ... -
Growth kinetic of Pleurotus Sajor Caju Mycelium from multiple subculture by using tissue culture technique
(Universiti Malaysia Perlis (UniMAP)School of Bioprocess Engineering, 2013-06)This study was conducted to evaluate the effect of P.sajor-caju mycelium growth of multiple subculture. P.sajor-caju is the favorite food of Asia, this is due to the appearance of it in the form of oysters. Additionally, ... -
Kinetic study of copper removal by rambutan seed
(Universiti Malaysia Perlis (UniMAP)School of Bioprocess Engineering, 2017-06)Rambutan seed, a fruit waste were used to produce biosorbent through environment friendly process. It were washed, dried, blended into powder and used for copper removal. Copper adsorption onto rambutan seed was depended ... -
Purification and kinetic study of protease enzyme from kesinai (streblus asper) leave
(Universiti Malaysia Perlis (UniMAP)School of Bioprocess Engineering, 2013-06)A study was carried out to purify protease enzyme from kesinai leaves extract. The protease enzyme was extracted by using phosphate buffer at pH 7.5. The crude enzyme extract was further with the purification technique by ... -
The study of viability and growth kinetic of mycelium from various part and age of Oyster Mushroom ( Pleurotus Sajor-Caju) using tissue culture technique
(Universiti Malaysia Perlis (UniMAP)School of Bioprocess Engineering, 2013-06)Oyster mushroom ( Pleurotus sajor-caju) is one of the species of mushroom in the world. Oyster mushroom contain a lot of nutrients such as at about 85–95 % of water, 3 % of protein, 4 % of carbohydrates, 0.1 % of fats, 1 ...