## 3.6 Learning

3.6.1 Multiple choice questions

1. The conversion of starch from maize (corn) to ethanol by micro-organisms is a typical example of a:

A. Mechanical/physical conversion technique

B. Biochemical conversion technique

C. Chemical conversion technique

D. Thermochemical conversion technique

2. What is the purpose of mechanically seperating manure?

A. To produce a product with a similar composition as an artificial fertiliser

B. To improve the environment

C. To facilitate the export of manure

D. To kill pathogens

3. A characteristic of a thermo-chemical conversion is:

A. High temperature and/or use of micro-organisms

B. Low temperature and/or pressure

C. Low temperature and use of micro-organisms

D. High temperature and/or pressure

4. Which process conversion technique does not affect the chemical strucure of the biomass molecules?

A. Mechanical/physical conversion technique

B. Biochemical conversion technique

C. Chemical conversion technique

D. Thermochemical conversion technique

3.6.2 Assignment

Assignment 1 - Techniques

Read the articles in the following links below.

1. Describe the applied technique.

2. Mention which type(s) of technique is used (separation, biochemical, chemical, thermochemical)

3. What are the end products?

4. Is this biobased technique in research phase or in full scale implementation phase?

5. Which hurdles are still to take?

Proeffabriek voor bioplastic uit gft in Venlo

Torrefactie: biomassa omzetten in groene steenkool

Assignment 2

In this assignment we will have a closer look at microalgae. Use the Internet for information.

The end product is presented on 1 A4 max.

Describe:

1. Minimal 5 products that can be derived from microalgae.

2. Minimal 2 techniques to extract compounds from microalgae.

3. Minimal 3 production methods to grow microalgae.

4. Give your own opinion about the future for microalgae.

Mention that sources (Internet links or book references) you have used to write your assignment.

Answers MC questions described above

1. B

2. A

3. D

4. A