Table 4.

Elemental analysis of commercial chitin and chitin extracted after fermentation on various carbon sources

Carbon source for fermentation	Carbon (%)	Nitrogen (%)	Carbon/nitrogen ratio
Commercial chitin	46.12	6.65	6.94
20 mL glucose in 80 mL water	40.21	5.69	7.06
20 mL molasses in 80 mL water	45.50	7.29	6.24
20 mL corn syrup in 80 mL water	41.72	6.17	6.76
15 g red grape pomace in 100 mL water	41.63	6.08	6.85
15 g white grape pomace in 100 mL water	40.97	6.00	6.83
15 g apple peel in 100 mL water	41.62	4.93	8.44
15 g pineapple peel and core in 100 mL Water	34.27	5.03	6.81
15 g potato peel in 100 mL water	33.50	4.83	6.94
15 g mango peel in 100 mL water	46.89	6.78	6.92
15 g banana peel in 100 mL water	51.69	7.90	6.54
15 g sweet potato peel in 100 mL water	44.51	7.71	5.78