English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Bioliquid generated from the leaves of banana (Musa sapintum) through anaerobic fungal degradation was obtained by soxhlet extraction using absolute methanol as solvent at 600C for 72 hours. The bioliquid extracted was recovered from the extracting solvent by evaporation using rotary evaporator. The extract obtained was concentrated to a constant weight using hot plate at 370C. The concentrated bioliquid was dissolved in a solution mixture of methanol and hexane and the maltenes content of the bioliquid was separated from the asphaltenes by precipitation. The maltenes obtained was further separated into fractions (saturates, monoaromatics, diaromatics, polyaromatics and organic polars) by column chromatography. The analysis revealed that the amounts of saturates, monoaromatics, diaromatics, polyaromatics and organic polars in 72.50mg maltenes analysed were 38.00mg, 9.20mg, 6.70mg, 11.30mg and 3.80mg respectively. Keywords : Bioliquid; maltenes; asphaltenes; saturates; aromatics; oganic polars.

bayero journal of pure and applied sciences

Extraction of bioliquid and quantitative determination of saturates, aromatics and organic polars from fermented banana (&lt;i&gt;Musa sapintum&lt;/i&gt;) leaves