Enzymatic Saccharification and Ethanol Fermentation of Reed Pretreated with Liquid Hot Water

Figure 6

Enzymatic hydrolysis of WIS from reed pretreated at 180°C and 210°C with respect to different solid-to-liquid ratios in enzymatic hydrolysis.

(a) Glucose release of WIS from reed pretreated at 180°C

(b) Cnversion of WIS from reed pretreated at 180°C

(c) Glucose release of WIS from reed pretreated at 210°C

(d) Conversion of WIS from reed pretreated at 210°C