Table 8.
Pearson’s product–moment correlation coefficients (≥ .70) between composition components and products generated by enzyme saccharification and fermentation following each pretreatment
| Cell composition and ratios | Pretreatment | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Cell: Lig | Cell: Hem | Lig | Cell | Hemi | Mild water | Severe water | Acid | Alkali | ||||||||||
| PrE Glu | PoE Glu | PoE Xyl | Eth | PrE Glu | PoE Glu | Arab | PrE Glu | PoE Glu | PrE Xyl | Eth | PoE Glu | PoE Xyl | ||||||
| H:L ratio | .974 | − .856 | − .986 | − .761 | .720 | .843 | .708 | .759 | .943 | .807 | ||||||||
| Cell: Lig | − .730 | − .939 | .727 | .864 | .736 | |||||||||||||
| Cell: Hem | .882 | .889 | − .792 | − .875 | − .732 | − .745 | − .775 | − .783 | − .730 | − .917 | − .781 | |||||||
| Lig | .828 | − .710 | − .875 | − .725 | − .827 | − .712 | − .724 | − .944 | − .754 | |||||||||
| Cell | − .893 | − .929 | − .823 | − .928 | − .856 | − .840 | − .948 | − .847 | − .708 | |||||||||
| Holo | .873 | − .926 | − .752 | − .957 | − .728 | − .946 | .805 | |||||||||||
| Hem | .719 | |||||||||||||||||
| PrE Glu | .841 | .769 | .776 | .710 | .715 | |||||||||||||
| PoE Glu | .851 | .727 | .861 | |||||||||||||||
| PoE Xyl | .932 | |||||||||||||||||
| Arab | .805 | .759 | ||||||||||||||||
| Eth | .768 | .802 | ||||||||||||||||
n = 18 for all, two-tailed significance ≤ 0.001 for all values below
Cell cellulose, Lig lignin, Hem hemicellulose, Holo holocellulose; H:L = holocellulose to lignin ratio, Cell: Lig cellulose to lignin ratio, Cell: Hem cellulose to hemicellulose ratio, PrE pre-enzyme addition, PoE post-enzyme addition, Glu glucose, Xyl xylose, Arab arabinose, Eth ethanol