Table 2.
Added acetic acid | Xylose | Total effective xylose release | Glucose | Total effective glucose release | ||||
---|---|---|---|---|---|---|---|---|
Monomeric | Oligomeric | Furfural | Monomeric | Oligomeric | HMF | |||
0.0 | 4.01 ± 1.42a | 59.1 ± 7.62a | 3.61 ± 1.60a | 84.4 ± 19.1a | 1.40 ± 0.16a | 10.2 ± 1.67a | 0.41 ± 0.08a | 13.0 ± 0.97a |
3.2 | 7.93 ± 1.05b | 56.3 ± 8.60a | 10.8 ± 4.84a | 97.4 ± 18.9a | 2.52 ± 0.77a,b | 14.9 ± 2.81a | 1.16 ± 0.53a | 19.1 ± 3.95a,b |
6.3 | 11.2 ± 2.28c | 72.1 ± 19.4a | 21.4 ± 9.12a | 148 ± 25.9b | 3.36 ± 0.76b,c | 19.1 ± 3.85b | 1.61 ± 0.91a | 27.7 ± 3.90b,c |
9.4 | 9.90 ± 3.60a | 74.0 ± 22.9a | 31.0 ± 16.3a | 153 ± 44.2b | 2.24 ± 0.87c | 22.7 ± 2.72b | 3.14 ± 1.74a | 29.4 ± 4.23c |
All values are in milligrams per gram ± standard error of the mean. Total effective sugar release is the sum of all three fractions, with degradation products converted on a molar ratio to xylose. Pretreatments were at 180 °C for 70 min. Superscripts indicate statistical significance at p value <0.05