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Table 7 Statistical analysis of elemental analysis of commercial chitin and 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 fermentationC/N ratioRepeat 2Repeat 3MeanVarianceStandard deviation
Commercial chitin6.946.916.906.910.000.02
20 mL glucose in 80 mL water7.
20 mL molasses in 80 mL water6.245.956.356.190.050.22
20 mL corn syrup in 80 mL water6.767.046.886.890.020.14
15 g red grape waste in 100 mL water6.856.756.846.810.000.05
15 g white grape waste in 100 mL Water6.836.856.776.820.000.04
15 g apple pomace in 100 mL water8.446.997.117.510.650.80
15 g pineapple peel and core in 100 mL water6.816.967.096.950.020.14
15 g potato peel in 100 mL water6.947.106.997.010.010.08
15 g Mango Peel in 100 mL Water6.926.746.536.730.040.19
15 g banana peel in 100 mL water6.546.576.556.550.000.01
15 g sweet potato peel in 100 mL water5.785.676.005.820.030.16