Ensiling and thermic treatment effects on nutrient content, protein solubility, and in vitro fermentation of partial crop faba beans was written by Bachmann, M.;Okon, P.;Blunk, C.;Kuhnitzsch, C.;Martens, S. D.;Steinhoefel, O.;Zeyner, A.. And the article was included in Animal Feed Science and Technology in 2022.Computed Properties of C3H8O2 This article mentions the following:
Legumes such as faba beans have a great potential to create local, independent, and high-quality protein resources for ruminant nutrition. Suitable methods for cost- and energy-effective preservation and protein stabilization against rapid fermentation in the rumen play an important role. Partial crop faba beans harvested with 500 or 708 g dry matter (DM)/kg were ensiled, toasted (160掳C, 60 min), or ensiled and toasted and it was investigated how this affects nutrient composition, protein solubility, carbohydrate fermentation, and in vitro organic matter digestibility (IVOMD). Non-protein nitrogen (NPN) concentrations increased and true protein (TP) concentrations decreased after ensiling, depending strongly on DM concentration of the plant (i.e., on maturity) – in NPN, from 15% to 35% (P < 0.001) and from 16% to 21% of crude protein (CP) (P > 0.05), and in TP, from 85% to 65% and from 83% to 79% of CP with 500 and 708 g DM/kg, resp. (P > 0.05) – whereas concentrations of soluble protein did not increase as much as expected. Toasting reduced soluble protein concentration in native faba beans from 56% to 29% and from 54% to 40% of CP with 500 and 708 g DM/kg, resp. (P < 0.001) and in ensiled faba beans from 58% to 38% and from 60% to 34% of CP with 500 and 708 g DM/kg, resp., compared to the native material (P < 0.001). Ensiling and toasting slightly affected other crude nutrient or metabolizable energy concentrations, carbohydrate fermentation, and IVOMD. In the experiment, the researchers used many compounds, for example, 1,2-Propanediol (cas: 57-55-6Computed Properties of C3H8O2).
1,2-Propanediol (cas: 57-55-6) belongs to alcohols. Under appropriate conditions, inorganic acids also react with alcohols to form esters. To form these esters, a wide variety of specialized reagents and conditions can be used. Converting an alcohol to an alkene requires removal of the hydroxyl group and a hydrogen atom on the neighbouring carbon atom. Dehydrations are most commonly carried out by warming the alcohol in the presence of a strong dehydrating acid, such as concentrated sulfuric acid.Computed Properties of C3H8O2
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts