منابع مشابه
Effects of Influence Parameters on Color Formation in Glucose Syrups during Storage
Effects of pH, temperature, and syrup concentration on color formation in glucose syrups were studied and the shelf life of syrups under various conditions was estimated. Temperatures of 5, 25, and 45 ºC, pH values of 4, 5, and 6 as well as concentrations of 30, 40, 50, 60, 70, and 80 ºBrix were examined. After 26 weeks no significant color changes were observed at 5 ºC. At 45 ºC, color formati...
متن کاملFermentation of glucose by Sarcina maxima.
Sarcina maxima ferments glucose mainly to CO2, H2, butyric acid, and acetic acid (J. Smit, J. Pathol. Bacteriol. 36:455, 1933). Kupfer and Canale-Parola (J. Bacteriol. 94:984, 1967) reported the presence of a clostridial-type pyruvate clastic system in S. maxima and suggested that a coli-type cleavage of pyruvate may also occur in this bacterium. The present report describes studies on other as...
متن کاملChromatographic Desugarization of Syrups in Cane Mills
In this paper the term “new separation technologies” will be applied to the concepts being proposed for significant improvement of either recovery or sugar quality in the cane industry. Most new technologies comprise the unit operations using ion exchange and chromatographic resins and/or membrane filtration processes. These processes have been attracting the attention of sugar researchers for ...
متن کاملGlucose Fermentation under Carbon Dioxide Pressure
The effect of CO2 pressure on commercial S.cerevisiae cells viability and on the rate of ethanol production in yeast, has been studied in batch cultures under 1,10 and 18 bar of CO2 pressures. The results show that the effect of CO2 pressure on ethanol productivity strongly depends on the temperature, glucose and starting biomass concentration and pressure itself. Under atmospheric CO2 pressure...
متن کاملDynamic Analysis of Ethanol, Glucose, and Saccharomyces for Batch Fermentation
In this paper, a dynamic model is presented to describe the behavior of glucose concentration, Saccharomyces, and ethanol concentration during batch fermentation process. The desired product of batch alcohol fermentation is ethanol. The form of this mathematical model is nonlinear differential equation systems. The equilibrium point stability of the dynamic model is discussed. Further, simulati...
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ژورنال
عنوان ژورنال: Journal of the American Chemical Society
سال: 1894
ISSN: 0002-7863,1520-5126
DOI: 10.1021/ja02110a004