📄 Abstract
Green chemical reduction of selected aromatic nitro compounds like o-nitrobenzoic acid, m-nitrobenzoic acid and p-nitrobenzoic acid will be done by involving microbial transformation. In microbial transformation Bakerâ??s Yeast (Saccharomyces cerevisiae) is used in immobilized form. Utilisation of bakerâ??s yeast for reduction of nitro compounds is cost effective and environmental friendly .The reduction products will be isolated and purified by chromatographic techniques and characterized on the basis of spectral analysis viz. IR, NMR spectral data.
🏷️ Keywords
📚 How to Cite:
Sharma S.K. , Sharma A. , GREEN REDUCTION OF SOME AROMATIC NITRO COMPOUNDS BY IMMOBILIZED BAKER'S YEAST , Volume 7 , Issue 4, april 2021, EPRA International Journal of Multidisciplinary Research (IJMR) , DOI: https://doi.org/10.36713/epra6766