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Aspergillus fumigatus was grown on chopped wheat straw in a solid state fermentation (SSF) process carried out in constant presence of isolated free water inside the fermentation chamber. The system allowed maintaining a constant vapor pressure inside the fermentor throughout the fermentation process. Crude endoglucanase produced by A. fumigatus under such conditions was more thermostable than previously reported enzymes of the same fungal strain which were produced under different conditions and was also more thermostable than a number of other previously reported endoglucanases as well. Various thermostability parameters were calculated for the crude endoglucanase. Half lives (T 1/2) of the enzyme were 6930, 866, and 36 min at 60°C, 70°C, and 80°C, respectively. Enthalpies of activation of denaturation (ΔH D*) were 254.04, 253.96, and 253.88 K J mole−1, at 60°C, 70°C and 80°C, respectively, whereas entropies of activation of denaturation (ΔS D*) and free energy changes of activation of denaturation (ΔG D*) were 406.45, 401.01, and 406.07 J mole−1 K−1 and 118.69, 116.41, and 110.53 K J mole−1 at 60°C, 70°C and 80°C, respectively.

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The surface compositions of various polymeric films, grown electrochemically on platinum foils, have been investigated by energy‐dispersive x‐ray analysis in conjunction with scanning electron microscopy (SEM/EDS). Comparison of the relative area ratios of peaks for the C and N Kemission lines show that the EDS may be used to study the surface composition of polymers. The evidence presented strongly suggests that there is limited structural degradation and the elemental composition is not changed under the electron beam at relatively low accelerating voltages. This technique statistically samples the repeat units of the polymer. For samples grown in both aqueous and nonaqueous solutions. SEM/EDS provides evidence for extensive contamination with oxygen.

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