Glucose VOLUME

Among the various types of sugars marketed, the mass consumption of sucrose far outweighs by volume the consumption of other products. Sucrose, also called table sugar, is a disaccharide which, upon hydrolysis, yields two monosaccharides glucose and fmctose. Various types of sugar vary in sweetness (1). 

This was inoculated with a spore suspension of P. patu/um (1 liter containing 3-5 x 10 spores/ml) and grown at 25°C in 100 gallon tank. The inoculum is transferred at 40 hours or when the mycelial volume (after spinning 10 minutes at 3,000 rpm) exceeds 25%. The fermentation is conducted as near to the ideal pH curve as possible by addition of crude glucose, according to U.S. Patent 3,069,328. 

At the end of this period, this 600-ml volume was used as an inoculum for ten liters of the same glucose-corn steep liquor medium which in addition contained 10 ml of an antifoam (a mixture of lard oil and octadecanol). The fermentor was placed into the water bath, adjusted to 28°C, and the contents stirred (300 rpm) and aerated (0.5 liter air/10 liters beer). After 17 hours of incubation, when a good growth developed and the acidity rose to pH 6.7, 2 g of 6a-methylhydrocortisone plus 1 g of 3-ketobisnor-4-cholen-22-al, dissolved in 115 ml of dimethylformamide, was added and the incubation (conversion) carried out at the same temperature and aeration for 24 hours (final pH 7.9). 

The fermenters are inoculated with 7.5% by volume of a 24-hour old culture of Aspergillus sderotiorum Huber grown at 28°C in 50 ml aliquots of the above described soybean-glucose medium contained in 300 ml Erlenmeyer flasks, placed on a shaker rotating at approximately 230 rpm. The inoculated fermenters are agitated at 1,380 rpm and each aerated with 1 liter of air per minute and at a temperature of 28°C for 47 hours. A silicone antifoam is added when required. At the end of the 47-hour period, the pH of the fermentation broth rose to 6.8 to 6.9. Sulfuric acid is then added with sterile precautions to restore the pH to 6.5. 

A small fermentation tank (5,000 parts by volume capacity) was charged with 3,000 parts by volume of a culture medium (pH 6.0) comprising 3% glucose, 1 % polypepton, 0.5% yeast extract and 0.5% malt extract. The medium was sterilized by heating in a conventional manner and cooled. This medium was inoculated with 150 parts by volume of a pre[Pg.1565]

How many grams of glucose should there be in grape juice to produce 725 mL of wine that is 11.0% ethyl alcohol, C2H5OH (d = 0.789 g/cm3), by volume ... 

Glucose, C6Hi206(s), (AH = —1275.2 kj/mol) is converted to ethyl alcohol, CjHsOHt/), and carbon dioxide in die fermentation of grape juice. What quantity of heat is liberated when 750.0 mL of wine containing 12.0% ethyl alcohol by volume (d = 0.789 g/cm3) is produced by the fermentation of grape juice ... 

Microbial over-growth was controlled with carbon dioxide passed through the bed. There was a maximum 30% increase in the beads diameter at the lower part of column, where the glucose concentration was maximum. The void volume was measured by passing sterilised water. In addition to the carbon source, the feeding media consisted of 1 g l 1 yeast extract pumped from the bottom of the reactor, while the flow rate was constant for a minimum duration of 24 hours. 

A seed culture of S. cerevisiae ATCC 24860 (American Type Culture Collection, Manassas, VA, USA) was grown in a media of 5g glucose, and 0.5 g yeast extract, respectively, 1.5 g KH2P04 and 2.25 g Na2P04 phosphate buffer up to a total volume of distilled water, 500 ml. The media was sterilised at 121 °C for 15 min. The stock culture of the microorganisms was transferred to the broth media for preparation of seed culture. 

The volume of reactor without beads was 1.4 1. The column was loaded with the solidified uniform beads of S. cerevisiae. The void volume of the reactor was 660 ml when it was packed with immobilised beads. The growth of beads with different proportions of column packing is shown in Figure 8.9. A fresh feed of 10 g l 1 glucose solution was pumped from the bottom of the reactor. The optimum amount of packing obtained was 65-70% of the reactor volume. The trend of the collected data resembles the growth curve of yeast in... 

Given that the partial pressure of carbon dioxide in the troposphere is 0.26 Torr and that the temperature is 25°C, calculate the volume of air needed to produce 10.0 g of glucose. 

We have seen that a constant-pressure calorimeter and a constant-volume bomb calorimeter measure changes in different state functions at constant volume, the heat transfer is interpreted as A U at constant pressure, it is interpreted as AH. However, it is sometimes necessary to convert the measured value of AU into AH. For example, it is easy to measure the heat released by the combustion of glucose in a bomb calorimeter, but to use that information in assessing energy changes in metabolism, which take place at constant pressure, we need the enthalpy of reaction. 

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