Table 6 Statistical analysis of degree of deacetylation of chitin extracted after fermentation on various carbon sources
From: Microbial extraction of chitin from seafood waste using sugars derived from fruit waste-stream
| Carbon source for fermentation | Degree of de-acetylation (%) | Repeat 2 | Mean | Variance | Standard deviation |
|---|---|---|---|---|---|
| Commercial chitin | 70.46 | 70.77 | 70.62 | 0.05 | 0.22 |
| 20 mL glucose in 80 mL water | 72.57 | 72.18 | 72.38 | 0.08 | 0.28 |
| 20 mL molasses in 80 mL water | 73.98 | 72.65 | 73.32 | 0.88 | 0.94 |
| 20 mL corn syrup in 80 mL water | 65.21 | 65.59 | 65.40 | 0.07 | 0.27 |
| 15 g red grape waste in 100 mL water | 72.90 | 72.65 | 72.78 | 0.03 | 0.17 |
| 15 g white grape waste in 100 mL water | 65.92 | 65.64 | 65.78 | 0.04 | 0.20 |
| 15 g apple pomace in 100 mL water | 53.39 | 54.68 | 54.04 | 0.83 | 0.91 |
| 15 g pineapple peel and core in 100 mL water | 53.51 | 54.14 | 53.82 | 0.20 | 0.44 |
| 15 g POTATO PEEL in 100 mL water | 54.75 | 53.98 | 54.37 | 0.30 | 0.54 |
| 15 g mango peel in 100 mL water | 60.50 | 61.00 | 60.75 | 0.13 | 0.35 |
| 15 g banana peel in 100 mL water | 75.19 | 73.28 | 74.23 | 1.83 | 1.35 |
| 15 g sweet potato peel in 100 mL water | 65.46 | 65.03 | 65.24 | 0.09 | 0.31 |