Use of Reverse Osmosis to Increase the Brix Content of Sweet Sorghum Sugar Solution

Persistent Link:
http://hdl.handle.net/10150/318815
Title:
Use of Reverse Osmosis to Increase the Brix Content of Sweet Sorghum Sugar Solution
Author:
Ahrensdorf, Taylor Jay; Hodeaux, Jacob Michael; Hottenstein, John David
Issue Date:
2014
Publisher:
The University of Arizona.
Rights:
Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.
Type:
text; Electronic Thesis
Degree Name:
B.S.E
Degree Level:
bachelors
Degree Program:
Honors College; Biosystems Engineering
Degree Grantor:
University of Arizona
Advisor:
Livingston, Peter; Slack, Donald

Full metadata record

DC FieldValue Language
dc.language.isoenen
dc.titleUse of Reverse Osmosis to Increase the Brix Content of Sweet Sorghum Sugar Solutionen
dc.creatorAhrensdorf, Taylor Jayen_US
dc.creatorHodeaux, Jacob Michaelen_US
dc.creatorHottenstein, John Daviden_US
dc.contributor.authorAhrensdorf, Taylor Jayen_US
dc.contributor.authorHodeaux, Jacob Michaelen_US
dc.contributor.authorHottenstein, John Daviden_US
dc.date.issued2014-
dc.publisherThe University of Arizona.en_US
dc.rightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.en_US
dc.typetexten
dc.typeElectronic Thesisen
thesis.degree.nameB.S.Een_US
thesis.degree.levelbachelorsen_US
thesis.degree.disciplineHonors Collegeen_US
thesis.degree.disciplineBiosystems Engineeringen_US
thesis.degree.grantorUniversity of Arizonaen_US
dc.contributor.advisorLivingston, Peteren_US
dc.contributor.advisorSlack, Donalden_US
All Items in UA Campus Repository are protected by copyright, with all rights reserved, unless otherwise indicated.