biological production process. Maximization of production can lead to great difficulties in down streaming and recently more attention is being paid to overall process optimization. E.g. maximization of product flow from downstream process. Fermentation parameter factors affecting the DSP The location of the product (intracellular or extracellular) will define the initial separation steps and purification strategy. The stability of the product defines the need & kind of pretreatment for inactivation
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1. INTRODUCTION 1.1 ENZYMES THE ENZYMES SPEAK!! “We are the catalysts of the living world! Protein in nature and in action specific; rapid and accurate; huge in size but with small active centres; highly exploited for disease diagnosis in lab centres”. DEFINITION Enzymes may be defined as biocatalysts synthesised by living cells. They are protein in nature (exception RNA acting as ribozyme) colloidal and thermo-labile in character and specific in their action. HISTORICAL BACKGROUND In
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LACTOSE – C12H22O11 Chemical and Biochemical Properties Lactose is very stable and inert from a chemical point of view. It has no significant tendency to react with the drug or other components of a formulation. Some remarks on the chemical properties of lactose are useful however‚ the low hygroscopicity of crystalline lactose supports its virtual chemical inertness. Most chemical reactions of lactose occur noticeably only in aqueous environment. Because lactose has a very low tendency to attract
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With the advances in technology‚ aging of the population and the steady progress in the field of biological sciences‚ treatment of diseases and protection against pathogens have become more complex than ever. Technology sheds light on how to treat diseases‚ thus different quantitative experimental techniques and mathematical analyses for improving biological research are available‚ yet healthcare costs are skyrocketing‚ and the knowledge on how macromolecules work and how cells regulate gene expression
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DRIED MALUNGGAY (Moringa oleifera) LEAVES IN ETHANOL PRODUCTION A Research Proposal Presented to Carmona National High School Special Science Curriculum In Partial Fulfillment of the Requirements for Research I Proponents: Catangay‚ Jhantal A. Gicana‚ Emchie Elaine R. Marasigan‚ Jan Ian B. Natividad‚ Abigail Jacinthe B. Viaje‚ Kyrinne Kate M. Zara‚ Hazel Jane Muriel C. March 2012 CHAPTER 1 THE PROBLEM AND ITS BACKGROUND We all know that ethanol or ethyl alcohol has a very
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determine the Gram reaction of the bacterium | Crystal violet‚ Iodine‚ Alcohol‚ Sarasin | Pink rod | Gram-negative rods | Carbohydrate (Glucose) fermentation | To determine the ability of a bacterium to fremnet a carbohydrate‚ make acid or gas | Durham tube | Color change from red to yellow‚ bubble in Durham tube | Positive carbohydrate fermentation‚ acid production and gas production | Tryptophan digestion | To determine the ability of an organism to split indole from tryptophan | Kovac’s drop
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(ATP). There are two types of respiration: aerobic and anaerobic. In aerobic respiration there are 3 main steps: Glycolysis‚ Krebs Cycle (Citric Acid Cycle)‚ and Oxidative Phosphorylation. In anaerobic respiration you can have alcohol fermentation or lactic acid fermentation. Overall‚ cellular respiration can be used in rigor mortis‚ which helps investigators determine the time of someone’s death. Aerobic respiration is used in the present of oxygen‚ and the first step in it is glycolysis. Glycolysis
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Chapter 1 INTRODUCTION Wine is an alcoholic beverage produced through the partial or total fermentation of grapes‚ other fruits and plants such as berries‚ apples‚ cherries‚ dandelions elder berries ‚ palm and rice can also be fermented. Grapes belong to the botanical family vitaceae of which there are many species. The species that are most widely used in wine production are Vitislabrusca and specially Vitisvinefara‚ which has long been the most widely used wine grape throughout the world
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examine the rate of alcoholic fermentation using various carbohydrates. Hypothesis: If the yeast is placed in 5% glucose or sucrose solutions‚ then carbon dioxide production will increase over time. If boiled yeast is placed in a 5% sucrose solution‚ then carbon dioxide production will remain constant. Variables Independent variable: Carbohydrate solutions (5% solutions of glucose and sucrose) and boiled yeast Dependent variable: Rate of reaction of alcoholic fermentation as calculated by size of
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Production of Bioethanol from Tomato (Solanum lycopersicum) INTRODUCTION Background of the Study Bioethanol is the most widely used among the liquid biofuels. Ethanol is produced by fermentation of sugars from sugarcane or sugar beet‚ and indirectly from more complex carbohydrates such as starch from corn‚ wheat‚ potatoes or cassava. Ethanol thus produced is expensive as it dips into food and feed material. Bioethanol refers to ethanol produced from complex carbohydrates such as lignocellulose
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