Low frequency ultrasonic-assisted hydrolysis of starch in the presence of α-amylase.

Hydrolysis of starch is an important process in the food industry and in the production of bioethanol or smaller carbohydrate molecules that can be used as starting blocks for chemical synthesis. Such hydrolysis can be enhanced by lowering the pH, heating the reaction mixture or catalyzing the reaction with enzymes. This study reports the effect of sonication on the reaction rate of starch hydrolysis at different temperatures, in the presence or absence of alpha-amylase.

Temperature effect on an ultrasound-assisted paper de-inking process.

The influence of temperature on an ultrasound-assisted ink removal process has been investigated. White copy paper was evenly soaked in black writing ink. After drying the paper to constant weight at 75 degrees C, ink removal was attempted under varying conditions.