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  • Life Sciences (general)  (23)
  • 42.40  (1)
  • 1
    Digitale Medien
    Digitale Medien
    UV-holographic gratings in TS-diacetylene single crystals (1983)
    Springer
    Applied physics 32 (1983), S. 1-11 
    Details
    ISSN: 1432-0630
    Schlagwort(e): 42.40 ; 82.50 ; 82.35
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Maschinenbau , Physik
    Notizen: Abstract Holographic gratings with grating periods between 0.37 μm and 4.4 μm, respectively, were recorded on the surface of TS-diacetylene single crystals by two interfering 257 nm laser beams. Diffraction efficiencies of up to 35 % were obtained for readout with red light of λ = 633 nm. The main modulation mechanism was phase modulation. The spatial resolution was better than 1600 lines/mm. The upper limit of the polymer chain length was 0.6 μm. The holographic sensitivity was 4.5 cm2/J for immediate read-out at 633 nm without processing after exposure. — A weakly exposed latent hologram may be developed simply by gentle annealing the crystal which increases the sensitivity by one order of magnitude.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1007/BF00626127
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  • 2
    Digitale Medien
    Digitale Medien
    Inhibitory effects of ethanol in alcoholic fermentation (1986)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 6 (1986), S. 239-243 
    Details
    ISSN: 0138-4988
    Schlagwort(e): Life Sciences ; Life Sciences (general)
    Quelle: Wiley InterScience Backfile Collection 1832-2000
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The ethanol tolerance behaviour of the strain Saccharomyces cerevisiae Sc 5 regarding the growth is characterized by a threshold ethanol inhibitory concentration (P1' = 42.5 g/l) and a linear relationship between the specific growth rate and the ethanol concentration within the limits P1' 〈 P 〈 P′. The maximum ethanol concentration for growth amounts to P′ = 84 g/l.A general model for the inhibition of growth and alcohol production, respectively, caused by ethanol, is deduced from experimental and bibliographical data: \documentclass{article}\pagestyle{empty}\begin{document}$$\begin{array}{l} \mu = \mu_0 - {\rm a}'(P - {P_{1}}^{\prime})^{{\rm b}'}, \\ \nu = \nu_0 - {\rm a}(P - P_1 )^{\rm b}.\end{array}$$\end{document}If the inhibitory effects are linear, the exponents b, b' become 1.
    Zusätzliches Material: 3 Ill.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1002/abio.370060308
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  • 3
    Digitale Medien
    Digitale Medien
    Effects of temperature on microbial ethanol production I. The temperature profile curve of ethanol production of the yeast strain saccharomyces cerevisiae Sc 5 (1987)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 7 (1987), S. 87-92 
    Details
    ISSN: 0138-4988
    Schlagwort(e): Life Sciences ; Life Sciences (general)
    Quelle: Wiley InterScience Backfile Collection 1832-2000
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The temperature-profile curve of ethanol production of the yeast Saccharomyces cerevisiae Sc 5 is shown. Accordingly the biokinetic sphere of ethanol formation consists of 5 ranges. The maximum specific ethanol formation rate v0 is reached within the temperature limits of 32°C ≦ T ≦ 36°C, and the maximum temperature for ethanol formation amounts to T″max = 57°C. Within the first suboptimum temperature range ethanol formation is not retarded thermally. Using a modified ARRHENIUS equation the activation energy of ethanol formation was calculated to be ΔHÊtOH = (78.5 ± 2.2) kJ/mol.
    Zusätzliches Material: 2 Ill.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1002/abio.370070118
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  • 4
    Digitale Medien
    Digitale Medien
    A comparison between the fermentative activities of free and Ca-alginate-entrapped cells of saccharomyces cerevisiae (1989)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 9 (1989), S. 123-129 
    Details
    ISSN: 0138-4988
    Schlagwort(e): Life Sciences ; Life Sciences (general)
    Quelle: Wiley InterScience Backfile Collection 1832-2000
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The continuous ethanol production by free and Ca-alginate-entrapped cells of the yeast Saccharomyces cer. IBT H 191 was investigated in a membrane reactor and in a CSTR, respectively. An empiric productivity model for free-cell fermentation was found to be valid for immobilized cells if no external diffusion resistance existed within the reactor. In such a case the fermentative power of the immobilized cells was identical with this one of the free cells. A change of the ethanol-tolerance behaviour of the cells as a result of the cell-immobilization did not occur.
    Zusätzliches Material: 3 Tab.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1002/abio.370090206
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  • 5
    Digitale Medien
    Digitale Medien
    Der Einfluß der Prozeßparameter auf die Ethanolausbeute in Batchprozessen bei Verwendung von Saccharomyces cerevisiae (1986)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 6 (1986), S. 55-62 
    Details
    ISSN: 0138-4988
    Schlagwort(e): Life Sciences ; Life Sciences (general)
    Quelle: Wiley InterScience Backfile Collection 1832-2000
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The production costs of ethanol are dependent on the efficiency of the substrate-ethanol conversion to a high degree. The more the substrate used during the fermentation is converted into alcohol the better is the economy of the process.Therefore the ethanol yield Y SP is an important object of the process optimization.In batch fermentation processes the most essential influence factors are the initial biomass concentration X0, the initial substrate concentration S0, the temperature T, and the pH-value.A model reflecting the complex relationships between these influence factors and the ethanol yield could be obtained by regression. It allows an exact valuation of these optimum process parameters which are necessary for realizing high ethanol yields in the batch fermentation.For the strain Saccharomyces cerevisiae Sc 5 used in this research was found an ethanol yield maximum YSP = 0·5384 at the parameters X0 = 64.61 g/l S0 = 82.91 g/l T = 36.45°C pH = 6.54.
    Zusätzliches Material: 10 Ill.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1002/abio.370060131
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  • 6
    Digitale Medien
    Digitale Medien
    Inhibierungserscheinungen bei der alkoholischen Gärung, I. Einfluß der Ethanolkonzentration auf die spezifische Ethanolbildungsgeschwindigkeit von Saccharomyces cerevisiae (1985)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 5 (1985), S. 9-17 
    Details
    ISSN: 0138-4988
    Schlagwort(e): Life Sciences ; Life Sciences (general)
    Quelle: Wiley InterScience Backfile Collection 1832-2000
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Differential values of the specific ethanol production rate \documentclass{article}\pagestyle{empty}\begin{document}$$ v_{(t)} = \frac{1}{{x_{(t)} }} \cdot \frac{{dP}}{{dt}} $$ \end{document} can be calculated exactly from experimental batch fermentation process data by use of a nonlinear regression programme. The method used is based on the fact, that the function P = f(t) can be approximated by an exponential equation. The specific ethanol production rate is calculated then from the first differential derivation of this equation using the appropriated values of actual biomass concentration. For two strains of Saccharomyces cerevisiae a linear and nonlinear kinetic pattern, respectively, was found for product formation. This result can be explained by a simple mathematical relation according to ν=ν0 - a . Pb,in which the exponent becomes 1 in the case of linear kinetic pattern.
    Zusätzliches Material: 5 Ill.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1002/abio.370050104
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  • 7
    Digitale Medien
    Digitale Medien
    Inhibierungserscheinungen bei der alkoholischen Gärung, II. Einfluß der Substratkonzentration auf die spezifische Ethanolbildungsgeschwindigkeit von Saccharomyees cerevisiae (1985)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 5 (1985), S. 145-152 
    Details
    ISSN: 0138-4988
    Schlagwort(e): Life Sciences ; Life Sciences (general)
    Quelle: Wiley InterScience Backfile Collection 1832-2000
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The influence of sucrose concentration on the specific ethanol production rate was studied during batch processes using the yeast strain Saccharomyces cerevisiae Hansen Sc 5. From experimental data a model could be derived for the simulataneous effect of substrate and product inhibition. It was found that both the decreases of fermentation activity of the cells caused by sucrose and ethanol have an additional relation to each other. This model also takes into consideration the fact that the maximum ethanol concentration P′ can't be realized at high substrate concentrations in a batch process. Compared to it sucrose concentrations below 100 g/l did not inhibit the ethanol production by the strain used in this investigation.
    Zusätzliches Material: 5 Ill.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1002/abio.370050209
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  • 8
    Digitale Medien
    Digitale Medien
    Inhibierungserscheinungen bei der alkoholishchen Gärung III. Der Einfluß des osmotischen Druckes auf die Lebensfähigkeit von Saccharomyces cerevisiae (1985)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 5 (1985), S. 153-161 
    Details
    ISSN: 0138-4988
    Schlagwort(e): Life Sciences ; Life Sciences (general)
    Quelle: Wiley InterScience Backfile Collection 1832-2000
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The influence of the osmotic pressure on the viability of yeast cells was studied in batch processes. It could be found, that the viability is a function of the total osmotic pressure obtained by adding the partial osmotic values of the principal ingredients saccharose, ethanol and salts dissolved in the medium. At optimum process conditions (pH, T, etc.) the cells can tolerate the osmotic pressure up to fixed value π1. Above π1 the viability decreases linearly and upward of a second threshold value π2 nonlinearly. In the case of the used strain Saccharomyces cerevisiae Hansen Sc 5 the values of the both points are π1 = 25 atm and π2 = 47 atm.
    Zusätzliches Material: 7 Ill.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1002/abio.370050210
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  • 9
    Digitale Medien
    Digitale Medien
    A reduced specific ethanol-forming performance of yeast at high biomass concentrations as a result of a changed ethanol-tolerance behaviour of the cells under condition of limitation. II. Proving the effect in high-flow rate fermentations with saccharomyces cerevisiae Sc 5 (1989)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 9 (1989), S. 25-33 
    Details
    ISSN: 0138-4988
    Schlagwort(e): Life Sciences ; Life Sciences (general)
    Quelle: Wiley InterScience Backfile Collection 1832-2000
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: In growth-factor limited fermentations carried out in continuous high-flow rate fermenters the relationship existing between the specific ethanol formation rate and the ethanol concentration was found to change its characteristics from a linear function into a nonlinear one at high biomass concentrations. The deviation from the linear inhibitory behaviour of the cells was the greater the more the biomass concentration increased.A very good correspondence between the experimentally found productivities of ethanol formation and its adequate values obtained by calculation could be attained by using an improved steady-state productivity model, in which the variability of the function v = f(P) had been considered.
    Zusätzliches Material: 6 Ill.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1002/abio.370090105
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  • 10
    Digitale Medien
    Digitale Medien
    High-performance fermentation with lactic acid bacteria entrapped in pectate gel. Immobilizates with enhanced lactate formation activity (1992)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 12 (1992), S. 229-241 
    Details
    ISSN: 0138-4988
    Schlagwort(e): Life Sciences ; Life Sciences (general)
    Quelle: Wiley InterScience Backfile Collection 1832-2000
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: High-loaded pectate gels containing more than 1014 cells/l of gel (viability 〉 60%) were obtained. Immobbilizates of Lactobacillus sp. IMET 11466 showed a maximum mean gel activity of 120 g of lactate/l of gel * h. With the strain Streptococcus thermophilus Č 129 a value of 139 g of lactate/l of gel * h was attained. Using these immobilizates the conversion of 100 g of glucose/l with a yield of 90-95% can be realized in only 6-8 h. On the basis of a detailed analysis of the time course of the lactate-forming activity of the immobilizates during batch fermentations evidence is given of an analogy in the lactate-inhibitory behaviour of immobilized and free cells.
    Zusätzliches Material: 12 Ill.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1002/abio.370120313
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