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Table 8 Statistical analysis of degree of crystallinity 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 crystallinity (%) Repeat 2 Mean Variance Standard deviation
Commercial chitin 87.56 86.86 87.21 0.25 0.49
20 mL Glucose in 80 mL water 98.16 97.53 97.85 0.20 0.45
20 mL molasses in 80 mL water 90.33 90.71 90.52 0.07 0.27
20 mL corn syrup in 80 mL water 97.99 96.73 97.36 0.79 0.89
15 g red grape waste in 100 mL water 95.54 94.64 95.09 0.41 0.64
15 g white grape waste in 100 mL water 88.53 89.69 89.11 0.67 0.82
15 g apple pomace in 100 mL water 97.6 96.48 97.04 0.63 0.79
15 g pineapple peel and core in 100 mL water 94.28 94.07 94.18 0.02 0.15
15 g potato peel in 100 mL water 79.89 82.11 81.00 2.46 1.57
15 g mango peel in 100 mL water 97.34 95.57 96.46 1.57 1.25
15 g banana peel in 100 mL water 93.51 92.86 93.19 0.21 0.46
15 g sweet potato peel in 100 mL water 96.08 95.29 95.69 0.31 0.56