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. 2014 Apr 12;7:60. doi: 10.1186/1754-6834-7-60

Figure 3.

Figure 3

Contour plots for glucose yield after enzymatic hydrolysis as the function of pretreatment temperature and time. The acid concentration was kept constant at 0.5% (w/w). The yields are expressed as grams per 100 grams of dry bagasse for (A) variety 55, (B) variety 70, (C) variety 74, and (D) industrial 120.