The effect of pre-treatment of corn stover with liquid hot water on its chemical composition and enzymatic hydrolysis

The shredded corn stover (chip size 0.43-1.0 mm) was treated with liq. hot H2O at 160-205 degrees C and then treated with a com. enzyme in an aq. environment. The glucose and xylose contents in the hydrolyzates were detd. with high performance liq. chromatog. An increase of temp. in the thermal treatment resulted in an increase in glucose and decrease in xylose contents.