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Energy and material characteristics of different component tissues of eucalyptus urophylla × grandis

机译:尾叶桉的不同组成组织的能量和物质特征

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Ash content, calorific value and content of selected organic and mineral constituents in leaves, branches, roots, stem-wood and bark of four year old, plantation grown Eucalyptus urophylla × grandis were analyzed. Ash contents of the five component tree tissues ranged from 0.3% to 4.1%, and the order by decreasing ash content was: leaves > bark > branches > roots >stem-wood. Gross and ash free calorific values of the five component tissues ranged from 17.9 to 20.2 kJ g−1 and 18.6 to 21.1 kJ g−1 respectively. Leaves had the highest gross and ash free calorific values and bark the lowest, the order of component tissues by decreasing gross calorific value were: leaves > roots > branches > stem-wood > bark; and by decreasing ash free calorific value: leaves > branches > roots > stem-wood > bark. Gross calorific values of the five component tissues showed no significant correlations with crude protein, crude fiber, crude fat, lignin, or α-cellulose content, nor with the content of any of the elements nitrogen, phosphorous or carbon (P<0.05). In contrast, ash free calorific value did show significant (P<0.05), moderate to strong positive correlations with crude protein, nitrogen and crude fat content, as well as a significant, strongly negative correlation with crude fiber content. Interestingly though, gross and ash free calorific values were positively and strongly correlated with each other (r=0.93, P<0.01). It was concluded that relationships between both ash free and gross calorific values and constituents of the component tissues studied are quite complex and clearly influenced by many factors.
机译:分析了四年生人工种植的尾叶桉(Eucalyptus urophylla×grandis)的叶片,树枝,根,茎木和树皮中的灰分含量,热值和选定的有机和矿物成分的含量。五种成分树组织的灰分含量在0.3%至4.1%之间,降低灰分含量的顺序为:树叶>树皮>树枝>根>茎木。五种组织的总热值和无灰分值分别为17.9至20.2 kJ g -1 和18.6至21.1 kJ g -1 。叶片的总无热量和无灰热值最高,树皮最低,通过降低总热值的组成组织的顺序为:叶>根>枝>茎木>树皮;并通过降低无灰热值:树叶>树枝>根>茎木>树皮。五个组成组织的总热值与粗蛋白,粗纤维,粗脂肪,木质素或α-纤维素含量无显着相关性,与任何氮,磷或碳元素的含量也无显着相关性(P <0.05)。相比之下,无灰分的热值确实显示出与粗蛋白,氮和粗脂肪含量的显着(P <0.05),中度到强正相关,以及与粗纤维含量的显着,强烈的负相关。有趣的是,总的和无灰的热值之间呈正相关且呈极强的相关性(r = 0.93,P <0.01)。结论是,无灰和总热值与所研究的组成组织的组成之间的关系非常复杂,并且显然受许多因素影响。

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