Table 1.
The liquor pH and the degraded products of polysaccharides from sweet sorghum stem during the hydrothermal pretreatment process
| Temperature (°C)-time (h) | Degraded products (g/L) | pH | |||||
|---|---|---|---|---|---|---|---|
| Formic acid | Acetic acid | Levulinic acid | Lactic acid | HMF | Furfural | ||
| 110-1.0 | ND | ND | ND | ND | ND | ND | 5.18 |
| 130-1.0 | ND | ND | ND | ND | ND | ND | 4.50 |
| 150-1.0 | 1.10 | 0.38 | 0.52 | ND | 0.06 | ND | 3.78 |
| 170-0.5 | 0.85 | 0.48 | 0.74 | 0.28 | 0.12 | 0.18 | 3.65 |
| 170-1.0 | 1.96 | 0.63 | 1.39 | 0.37 | 0.21 | 0.85 | 3.48 |
| 170-2.0 | 2.26 | 1.01 | 2.26 | 0.73 | 0.32 | 2.11 | 3.30 |
| 190-0.5 | 2.56 | 1.26 | 2.43 | 1.65 | 0.38 | 3.32 | 3.22 |
| 210-0.5 | 3.16 | 1.64 | 2.95 | 2.20 | 1.23 | 3.50 | 3.18 |
| 230-0.5 | 3.76 | 4.03 | 3.65 | 2.41 | 2.27 | 4.53 | 3.13 |
ND, not detectable. Data represented are the averages of the results obtained from the duplicated experiments.