- 作者: 黃世佑; 靳均克
- 作者服務機構: 國立臺灣大學
- 中文摘要: 本實驗係研究(l)確立一種測熱技術,而在微生物培養中,予以實際利用,測定其反應熱。(2)尋求反應熱與氧氣消耗量間之相互關係“(3)討論利用氧化還原電位做為微生物增殖時發熱量變化之指標的可行性“ 測熱之方式採用一靈敏的thermistor,在醱酵槽的溫度控制切除時,記錄醱酵槽的溫度上升情形,進而求出其發熱速率。 實驗結果顯示,酵母培養系之比發熱速率約在1.4至l.6Kcal∕g一hr之間,而與他人之數據甚為接近。又反應熱與氧氣消耗量問有一線性關係,此種關係可做為醱酵槽冷卻裝置之設計及規模擴大(Scalc up)之參考“
- 英文摘要: The aim of this work is to develope a convenient and reliable techni-que to measure the heat evolution rate of fermentation systems and usingth三s technique to investigate the possibility of a correlation between theheat evolution rate and some quantities involved in a batch fermentationprocess, e. g.,oxygen consumption rate, microbial growth rate, redox po-tential change etc. A thermistor (2000 at 25oC) was incorporated in a Wheatstonebridge to respond the temperature change of the yeast (Candida utilis andHansenula sp.) cultivation system. A small jar fermentor(1000m1, workingvolume 600ml) whose temperature, pH and agitation rate were. kept at 30.00C, 5.0 士 0.2 and 600rpm respectively was devised to carry out this ex-periment. During the cultivation,the accumulation of fermentation heatwas measured by turning off intermittently the temperature control. The experimental results showed that the heat evolution rate duringthe growth of cells was proportional to oxygen consumption rate and thespecific rate of heat evolution was ranged 1.4--1.6 kcal/g. hr. which agreeswith the result of other investigator [34).The redox potential change in abatch cultivation responded the heat evolution pattern in yeast cultivationsystems.
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