Repeated batch fermentation of immobilized E. coli expressing Vitreoscilla hemoglobin for long-term use.

Science.gov (United States)

Sar, Taner; Seker, Gamze; Erman, Ayse Gokce; Stark, Benjamin C; Yesilcimen Akbas, Meltem

2017-09-03

This study describes an efficient and reusable process for ethanol production from medium containing whey powder, using alginate immobilized ethanologenic E. coli strains either expressing (TS3) or not expressing (FBR5) Vitreoscilla hemoglobin. Reuseabilities of the FBR5 and TS3 strains were investigated regarding their ethanol production capacities over the course of 15 successive 96-h batch fermentations. The ethanol production was fairly stable over the entire duration of the experiment, with strain TS3 maintaining a substantial advantage over strain FBR5. Storage of both strains in 2 different solutions for up to 60 d resulted in only a modest loss of ethanol production, with strain TS3 consistently outperforming strain FBR5 by a substantial amount. Strains stored for 15 or 30 d maintained their abilities to produce ethanol without dimunition over the course of 8 successive batch fermentations; again strain TS3 maintained a substantial advantage over strain FBR5 throughout the entire experiment. Thus, immobilization is a useful strategy to maintain the advantage in ethanol productivity afforded by expression of Vitreoscilla hemoglobin over long periods of time and large numbers of repeated batch fermentations, including, as in this case, using media with food processing wastes as the carbon source.

Repeating pulsed magnet system for axion-like particle searches and vacuum birefringence experiments

Energy Technology Data Exchange (ETDEWEB)

Yamazaki, T., E-mail: yamazaki@icepp.s.u-tokyo.ac.jp [International Center for Elementary Particle Physics, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-0033 (Japan); Inada, T.; Namba, T. [International Center for Elementary Particle Physics, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-0033 (Japan); Asai, S. [Department of Physics, Graduate School of Science, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-0033 (Japan); Kobayashi, T. [International Center for Elementary Particle Physics, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-0033 (Japan); Matsuo, A.; Kindo, K. [The Institute for Solid State Physics, The University of Tokyo, 5-1-5 Kashiwanoha, Kashiwa-shi, Chiba 277-8581 (Japan); Nojiri, H. [Institute for Materials Research, Tohoku University, 2-1-1 Katahira, Aoba-ku, Sendai 980-8577 (Japan)

2016-10-11

We have developed a repeating pulsed magnet system which generates magnetic fields of about 10 T in a direction transverse to an incident beam over a length of 0.8 m with a repetition rate of 0.2 Hz. Its repetition rate is by two orders of magnitude higher than usual pulsed magnets. It is composed of four low resistance racetrack coils and a 30 kJ transportable capacitor bank as a power supply. The system aims at axion-like particle searches with a pulsed light source and vacuum birefringence measurements. We report on the details of the system and its performances.

New alternatives for the fermentation process in the ethanol production from sugarcane: Extractive and low temperature fermentation

International Nuclear Information System (INIS)

Palacios-Bereche, Reynaldo; Ensinas, Adriano; Modesto, Marcelo; Nebra, Silvia A.

2014-01-01

Ethanol is produced in large scale from sugarcane in Brazil by fermentation of sugars and distillation. This is currently considered as an efficient biofuel technology, leading to significant reduction on greenhouse gases emissions. However, some improvements in the process can be introduced in order to improve the use of energy. In current distilleries, a significant fraction of the energy consumption occurs in the purification step – distillation and dehydration – since conventional fermentation systems employed in the industry require low substrate concentration, which must be distilled, consequently with high energy consumption. In this study, alternatives to the conventional fermentation processes are assessed, through computer simulation: low temperature fermentation and vacuum extractive fermentation. The aim of this study is to assess the incorporation of these alternative fermentation processes in ethanol production, energy consumption and electricity surplus produced in the cogeneration system. Several cases were evaluated. Thermal integration technique was applied. Results shown that the ethanol production increases between 3.3% and 4.8% and a reduction in steam consumption happens of up to 36%. About the electricity surplus, a value of 85 kWh/t of cane can be achieved when condensing – extracting steam turbines are used. - Highlights: • Increasing the wine concentration in the ethanol production from sugarcane. • Alternatives to the conventional fermentation process. • Low temperature fermentation and vacuum extractive fermentation. • Reduction of steam consumption through the thermal integration of the processes. • Different configurations of cogeneration system maximizing the electricity surplus

Ethanol production by repeated batch and continuous fermentations of blackstrap molasses using immobilized yeast cells on thin-shell silk cocoons

International Nuclear Information System (INIS)

Rattanapan, Anuchit; Limtong, Savitree; Phisalaphong, Muenduen

2011-01-01

Highlights: → Thin-shell silk cocoons for immobilization of Saccharomycescerevisiae. → Advantages: high mechanical strength, light weight, biocompatibility and high surface area. → Enhanced cell stability and ethanol productivity by the immobilization system. -- Abstract: A thin-shell silk cocoon (TSC), a residual from the silk industry, is used as a support material for the immobilization of Saccharomyces cerevisiae M30 in ethanol fermentation because of its properties such as high mechanical strength, light weight, biocompatibility and high surface area. In batch fermentation with blackstrap molasses as the main fermentation substrate, an optimal ethanol concentration of 98.6 g/L was obtained using a TSC-immobilized cell system at an initial reducing sugar concentration of 240 g/L. The ethanol concentration produced by the immobilized cells was 11.5% higher than that produced by the free cells. Ethanol production in five-cycle repeated batch fermentation demonstrated the enhanced stability of the immobilized yeast cells. Under continuous fermentation in a packed-bed reactor, a maximum ethanol productivity of 19.0 g/(L h) with an ethanol concentration of 52.8 g/L was observed at a 0.36 h -1 dilution rate.

Survival of experimentally induced Toxoplasma gondii tissue cysts in vacuum packed goat meat and dry fermented goat meat sausages.

Science.gov (United States)

Neumayerová, Helena; Juránková, Jana; Saláková, Alena; Gallas, Leo; Kovařčík, Kamil; Koudela, Břetislav

2014-05-01

Ingestion of raw or undercooked meat is a potential source of human toxoplasmosis. The aim of this study was to determine the viability of Toxoplasma gondii cysts in vacuum packed (VP) goat meat and in dry fermented sausages (DFS), and evaluate certain physical and chemical parameters, like water activity (aw), pH value, content of salt, dry matter and fat. A portion of muscle tissue from experimentally infected animals was used for production of VP meat with or without addition of 2.5% curing salt, and stored at 4 °C or at -20 °C. Results of bioassay showed that, samples of vacuum packed Toxoplasma positive meat without salt addition were alive after six weeks at 4 °C. Incubation at -20 °C supported the viability after 3 h, but not after 4 h. After 7 days in 2.5% of curing salt, samples of T. gondii VP goat meat were still viable, but not after 14 days at 4 °C. All the DFS samples were not positive for infective cysts which mean that, they do not pose a risk of T. gondii transmission. These data suggest that vacuum packaging increases the survival of T. gondii cysts. Copyright © 2013 Elsevier Ltd. All rights reserved.

Sugaring-out extraction of acetoin from fermentation broth by coupling with fermentation.

Science.gov (United States)

Dai, Jian-Ying; Ma, Lin-Hui; Wang, Zhuang-Fei; Guan, Wen-Tian; Xiu, Zhi-Long

2017-03-01

Acetoin is a natural flavor and an important bio-based chemical which could be separated from fermentation broth by solvent extraction, salting-out extraction or recovered in the form of derivatives. In this work, a novel method named as sugaring-out extraction coupled with fermentation was tried in the acetoin production by Bacillus subtilis DL01. The effects of six solvents on bacterial growth and the distribution of acetoin and glucose in different solvent-glucose systems were explored. The operation parameters such as standing time, glucose concentration, and volume ratio of ethyl acetate to fermentation broth were determined. In a system composed of fermentation broth, glucose (100%, m/v) and two-fold volume of ethyl acetate, nearly 100% glucose was distributed into bottom phase, and 61.2% acetoin into top phase without coloring matters and organic acids. The top phase was treated by vacuum distillation to remove solvent and purify acetoin, while the bottom phase was used as carbon source to produce acetoin in the next batch of fermentation.

Prospects and challenges for the recovery of 2-butanol produced by vacuum fermentation - a techno-economic analysis.

Science.gov (United States)

Pereira, Joana P C; Lopez-Gomez, Gustavo; Reyes, Noelia G; van der Wielen, Luuk A M; Straathof, Adrie J J

2017-07-01

The conceptual design of a bio-based process for 2-butanol production is presented for the first time. Considering a hypothetical efficient producing strain, a vacuum fermentation is proposed to alleviate product toxicity, but the main challenge is the energy-efficient product recovery from the vapor. Three downstream scenarios were examined for this purpose: 1) multi-stage vapor recompression; 2) temperature swing adsorption; and 3) vapor absorption. The processes were simulated using Aspen Plus, considering a production capacity of 101 kton/yr. Process optimization was performed targeting the minimum selling price of 2-butanol. The feasibility of the different configurations was analyzed based on the global energy requirements and capital expenditure. The use of integrated adsorption and absorption minimized the energy duty required for azeotrope purification, which represents 11% of the total operational expenditure in Scenario 1. The minimum selling price of 2-butanol as commodity chemical was estimated as 1.05 $/kg, 1.21 $/kg, and 1.03 $/kg regarding the fermentation integrated with downstream scenarios 1), 2), and 3), respectively. Significant savings in 2-butanol production could be achieved in the suggested integrated configurations if more efficient microbial strains were engineered, and more selective adsorption and absorption materials were found for product recovery. Copyright © 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Removing the by-products acetic acid and NH4+ from the l-tryptophan broth by vacuum thin film evaporation during l-tryptophan production

Directory of Open Access Journals (Sweden)

Qingyang Xu

2018-05-01

Full Text Available Background: During l-tryptophan production by Escherichia coli, the by-products, acetic acid and NH4+, accumulate in the fermentation broth, resulting in inhibited cell growth and activity and decreased l-tryptophan production. To improve the l-tryptophan yield and glucose conversion rate, acetic acid and NH4+ were removed under low-temperature vacuum conditions by vacuum scraper concentrator evaporation; the fermentation broth after evaporation was pressed into another fermenter to continue fermentation. To increase the volatilisation rate of acetic acid and NH4+ and reduce damage to bacteria during evaporation, different vacuum evaporation conditions were studied. Results: The optimum operating conditions were as follows: vacuum degree, 720 mm Hg; concentration ratio, 10%; temperature, 60°C; and feeding rate, 300 mL/min. The biomass yield of the control fermentation (CF and fermentation by vacuum evaporation (VEF broths was 55.1 g/L and 58.3 g/L at 38 h, respectively, (an increase of 5.8%; the living biomass yield increased from 8.9 (CF to 10.2 pF (VEF; an increase of 14.6%. l-tryptophan production increased from 50.2 g/L (CF to 60.2 g/L (VEF (an increase of 19.9%, and glucose conversion increased from 18.2% (CF to 19.5% (VEF; an increase of 7.1%. The acetic acid concentrations were 2.74 g/L and 6.70 g/L, and the NH4+ concentrations were 85.3 mmol/L and 130.9 mmol/L in VEF and CF broths, respectively. Conclusions: The acetic acid and NH4+ in the fermentation broth were quickly removed using the vacuum scraper concentrator, which reduced bacterial inhibition, enhanced bacterial activity, and improved the production of l-tryptophan and glucose conversion rate.How to cite: Xu Q, Bai F, Chen N, et al. Removing the by-products acetic acid and NH4+ from the l-tryptophan broth by vacuum thin film evaporation during l-tryptophan production. Electron J Biotechnol 2018; 33. https://doi.org/10.1016/j.ejbt.2018.04.003. Keywords: Acetic acid

High-voltage high-current triggering vacuum switch

International Nuclear Information System (INIS)

Alferov, D.F.; Bunin, R.A.; Evsin, D.V.; Sidorov, V.A.

2012-01-01

Experimental investigations of switching and breaking capacities of the new high current triggered vacuum switch (TVS) are carried out at various parameters of discharge current. It has been shown that the high current triggered vacuum switch TVS can switch repeatedly a current from units up to ten kiloampers with duration up to ten millisecond [ru

Vacuum level effects on gait characteristics for unilateral transtibial amputees with elevated vacuum suspension.

Science.gov (United States)

Xu, Hang; Greenland, Kasey; Bloswick, Donald; Zhao, Jie; Merryweather, Andrew

2017-03-01

The elevated vacuum suspension system has demonstrated unique health benefits for amputees, but the effect of vacuum pressure values on gait characteristics is still unclear. The purpose of this study was to investigate the effects of elevated vacuum levels on temporal parameters, kinematics and kinetics for unilateral transtibial amputees. Three-dimensional gait analysis was conducted in 9 unilateral transtibial amputees walking at a controlled speed with five vacuum levels ranging from 0 to 20inHg, and also in 9 able-bodied subjects walking at self-preferred speed. Repeated ANOVA and Dunnett's t-test were performed to determine the effect of vacuum level and limb for within subject and between groups. The effect of vacuum level significantly affected peak hip external rotation and external knee adduction moment. Maximum braking and propulsive ground reaction forces generally increased for the residual limb and decreased for the intact limb with increasing vacuum. Additionally, the intact limb experienced an increased loading due to gait asymmetry for several variables. There was no systematic vacuum level effect on gait. Higher vacuum levels, such as 15 and 20inHg, were more comfortable and provided some relief to the intact limb, but may also increase the risk of osteoarthritis of the residual limb due to the increased peak external hip and knee adduction moments. Very low vacuum should be avoided because of the negative effects on gait symmetry. A moderate vacuum level at 15inHg is suggested for unilateral transtibial amputees with elevated vacuum suspension. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effects of different pretreatment methods on fermentation types and dominant bacteria for hydrogen production

Energy Technology Data Exchange (ETDEWEB)

Ren, Nan-Qi; Guo, Wan-Qian; Liu, Bing-Feng; Wang, Xing-Zu; Ding, Jie; Chen, Zhao-Bo [State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin 150090, Heilongjiang (China); Wang, Xiang-Jing; Xiang, Wen-Sheng [Research Center of Life Science and Biotechnology, Northeast Agricultural University, Harbin 150030 (China)

2008-08-15

In order to enrich hydrogen producing bacteria and to establish high-efficient communities of the mixed microbial cultures, inoculum needs to be pretreated before the cultivation. Four pretreatment methods including heat-shock pretreatment, acid pretreatment, alkaline pretreatment and repeated-aeration pretreatment were performed on the seed sludge which was collected from a secondary settling tank of a municipal wastewater treatment plant. In contrast to the control test without any pretreatment, the heat-shock pretreatment, acid pretreatment and repeated-aeration pretreatment completely suppressed the methanogenic activity of the seed sludge, but the alkaline pretreatment did not. Employing different pretreatment methods resulted in the change in fermentation types as butyric-acid type fermentation was achieved by the heat-shock and alkaline pretreatments, mixed-acid type fermentation was achieved by acid pretreatment and the control, and ethanol-type fermentation was observed by repeated-aeration pretreatment. Denaturing gradient gel electrophoresis (DGGE) profiles revealed that pretreatment method substantially affected the species composition of microbial communities. The highest hydrogen yield of 1.96 mol/mol-glucose was observed with the repeated-aeration pretreatment method, while the lowest was obtained as the seed sludge was acidified. It is concluded that the pretreatment methods led to the difference in the initial microbial communities which might be directly responsible for different fermentation types and hydrogen yields. (author)

Coproduction of acetic acid and electricity by application of microbial fuel cell technology to vinegar fermentation.

Science.gov (United States)

Tanino, Takanori; Nara, Youhei; Tsujiguchi, Takuya; Ohshima, Takayuki

2013-08-01

The coproduction of a useful material and electricity via a novel application of microbial fuel cell (MFC) technology to oxidative fermentation was investigated. We focused on vinegar production, i.e., acetic acid fermentation, as an initial and model useful material that can be produced by oxidative fermentation in combination with MFC technology. The coproduction of acetic acid and electricity by applying MFC technology was successfully demonstrated by the simultaneous progress of acetic acid fermentation and electricity generation through a series of repeated batch fermentations. Although the production rate of acetic acid was very small, it increased with the number of repeated batch fermentations that were conducted. We obtained nearly identical (73.1%) or larger (89.9%) acetic acid yields than that typically achieved by aerated fermentation (75.8%). The open-cycle voltages measured before and after fermentation increased with the total fermentation time and reached a maximum value of 0.521 V prior to the third batch fermentation. The maximum current and power densities measured in this study (19.1 μA/cm² and 2.47 μW/cm², respectively) were obtained after the second batch fermentation. Copyright © 2013 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Butanol by fermentation

Energy Technology Data Exchange (ETDEWEB)

Hongo, M

1960-07-19

BuOH is produced by inoculating a carbohydrate mash with Clostridium saccharoperbutylacetonicum (ATCC 13564), fermenting the inoculated mash, and recovering the BuOH by fractional distillation. Thus, a medium containing sugar 4, (NH/sub 4/)/sub 2/SO/sub 4/ 0.2, Ca superphosphate 0.1, and CoCO/sub 3/ 0.3% is inoculated with a C. saccharoperbutylacetonicum culture and cultivated at 30/sup 0/ until the acidity begins to decrease. Then the culture is transferred to a second medium of similar composition. This transfer is repeated a third time, and then the culture is transferred to the main mash (same composition) and fermented for 60 hours at 30/sup 0/. The yield of BuOH is 11.5 g/1 or 25.5% of the sugar supplied.

Fermentation of cereals - Influence on digestibility of nutrients in growing pigs

DEFF Research Database (Denmark)

Jørgensen, Henry; Sholly, Danielle; Pedersen, Anni Øyan

2010-01-01

) at a ratio of 1:2.75 (wt/wt). Four experimental diets consisting of either dry or fermented barley or wheat, supplemented with a protein mixture (not fermented) were formulated to contain recommended levels of nutrients. Eight pigs from two litters were surgically fitted with a T-cannula anterior to the ileo......-cecal junction and fed one of the four experimental diets according to a repeated 4 × 4 Latin-square design. The fermentation process was followed by measuring the changes in the major nutrients, microbial composition and organic acid concentrations. Fermentation caused a reduced concentration of carbohydrates...

Effect of harvest time on fermentation profiles of maize ensiled in laboratory silos and determination of drying losses at 60°C

DEFF Research Database (Denmark)

Nielsen, Tina Skau; Kristensen, Niels Bastian; Weisbjerg, Martin Riis

2007-01-01

The objectives were to investigate the effect of premature ensiling of maize on alcohol fermentation in laboratory silos and the loss of fermentation products and glucose in silage following drying at 60°C for 48 h. During four consecutive weeks maize was harvested and ensiled for 60 days in vacuum-sealed...

Effect of grape pomace on fermentation quality and aerobic stability of sweet sorghum silage.

Science.gov (United States)

Li, Ping; Shen, Yixin; You, Minghong; Zhang, Yu; Yan, Jiajun; Li, Daxue; Bai, Shiqie

2017-10-01

The objective of this study was to evaluate the effect of grape pomace (GP) with different adding levels (0%, 5%, 10% and 15%, fresh matter basis), alone (GP-LAB) or in combine with an inoculant LAB (GP+LAB), on the fermentation quality and aerobic stability of sweet sorghum silage. After 90 days of ensiling in vacuumized mini-silos, silages were subject to a 7-day aerobic stability test, in which chemical, microbial and polyphenol composition were measured. In the GP-LAB group, adding GP decreased (P fermentation. During aerobic exposure, the fungi count, pH value and silage temperature increased (P fermentation products, microbial counts, chemical and polyphenol composition were considered, the use of 10% GP+LAB at ensiling could provide a valuable source for improved fermentation quality and aerobic stability of sweet sorghum silage. © 2017 Japanese Society of Animal Science.

Evaluation tests of industrial vacuum bearings for space use

Science.gov (United States)

Obara, S.; Sasaki, A.; Haraguchi, M.; Imagawa, K.; Nishimura, M.; Kawashima, N.

2001-09-01

Tribological performance of industrial vacuum bearings was experimentally evaluated for space use. The bearings selected for investigation were an 8 mm bore-sized deep-groove ball bearing lubricated with a sputtered MoS2 film and that lubricated with an ion-plated Ag film, commercially delivered from three Japanese domestic bearing-manufacturers. Based on survey results of tribological requirements for the existing satellite mechanisms, four types of bearing tests were defined and conducted: a vacuum test at room temperature, an atmosphere-resistant test, a thermal vacuum test and a vibration test. In addition to these tests, variation in tribological performance of the industrial bearings was also investigated. The results of more than eighty tests demonstrated that the industrial vacuum bearings had sufficient lubrication lives with low frictional torque and their data were reasonably repeatable, indicating very good potentiality for space use.

Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants

OpenAIRE

Ansorena, D. (Diana); Astiasarán, I. (Iciar)

2004-01-01

Dry fermented sausages produced by a partial substitution of pork backfat with preemulsified olive oil were manufactured and stored (2 and 5 months) using different packing conditions (aerobic/ vacuum piece/ vacuum slices) in order to evaluate the intensity of the oxidation process. Also the effect of the addition of BHT and BHA to one of the modified batches was studied. Addition of olive oil, especially with antioxidants, was more effective than using vacuum storing methods in avoiding lipi...

Vacuum vessel for plasma devices

International Nuclear Information System (INIS)

Yamada, Masao; Taguchi, Masami.

1975-01-01

Object: To permit effective utility of the space in the inner and outer sides of the container wall and also permit repeated assembly for use. Structure: Vacuum vessel wall sections are sealed together by means of welding bellows, and also flange portions formed at the end of the wall sections are coupled together by bolts and are sealed together with a seal ring and a seal cap secured by welding. (Nakamura, S.)

Characteristics of an immobilized yeast cell system using very high gravity for the fermentation of ethanol.

Science.gov (United States)

Ji, Hairui; Yu, Jianliang; Zhang, Xu; Tan, Tianwei

2012-09-01

The characteristics of ethanol production by immobilized yeast cells were investigated for both repeated batch fermentation and continuous fermentation. With an initial sugar concentration of 280 g/L during the repeated batch fermentation, more than 98% of total sugar was consumed in 65 h with an average ethanol concentration and ethanol yield of 130.12 g/L and 0.477 g ethanol/g consumed sugar, respectively. The immobilized yeast cell system was reliable for at least 10 batches and for a period of 28 days without accompanying the regeneration of Saccharomyces cerevisiae inside the carriers. The multistage continuous fermentation was carried out in a five-stage column bioreactor with a total working volume of 3.75 L. The bioreactor was operated for 26 days at a dilution rate of 0.015 h(-1). The ethanol concentration of the effluent reached 130.77 g/L ethanol while an average 8.18 g/L residual sugar remained. Due to the high osmotic pressure and toxic ethanol, considerable yeast cells died without regeneration, especially in the last two stages, which led to the breakdown of the whole system of multistage continuous fermentation.

Variation among Dairy Cows in Rumen Liquid Fermentation Characteristics

DEFF Research Database (Denmark)

Zhu, Zhigang; Kristensen, Lise; Højbjerg, Ole

Volatile fatty acids are the main energy product from rumen fermentation. This study investigated the individuality of VFA concentrations in samples of rumen fluid obtained from 10 Holstein cows using a esophageal probe to take samples repeatedly over a 7 week period. Systematic changes were seen...

Development of starter culture for fermentation of millet into fura and preservation of fura by gamma radiation

International Nuclear Information System (INIS)

Amankona, Cosmos

2016-06-01

.33%), Lactococcus lactis ssp lactis 1 (10%) and Lactococcus rafinolactis (6.67%) whereas the yeasts were characterized and identified as Saccharomyces cerevisiae (43.75%); Candida krusei (25%) Candida albicans (18.75%) and Candida membranifascians (12.5%); Mean pH values decreased from 6.47-6.38 to 4.02-3.83 with corresponding increase in titratable acidity from 0.18-0.19 to 0.51-0.62 during all the fermentation trials. The population of LAB increased from 10"7 to10"1"0 cfu/g whilst the population of yeasts increased from 10"5 to10"8 cfu/g during all the dough fermentation trials. Three LAB isolates (Lactobacillus fermentum, Lactobacillus brevis and Weissella confusa) exhibited the fastest rates of acidification with the least pH values and corresponding high percentage titratable acidity values and therefore have the potential to be used as starter cultures for Fura production. All the lactic acid bacteria isolates exhibited antimicrobial activity against all the pathogens tested in the present work (Salmonella typhimurium, E.coli, Vibrio cholerae and Staphylococcus aureus), with L. fermentum exhibiting the strongest inhibition against Staphylococcus aureus and Vibrio cholerae. In the challenge test, the microbial numbers of most of the pathogens reduced significantly in the course of the fermentation and were not detected after 12 hours in many of the mixed culture combinations. Fermented and unfermented Fura samples were given different treatments involving vacuum packaging and irradiation and stored at ambient temperature. Fermentation did not have an effect on shelf life because the unfermented samples also fermented during storage. The combination of irradiation and vacuum packaging had the most significant effect on Fura and samples were wholesome after six (6) weeks. Samples which were irradiated but not vacuum packaged were also wholesome but had higher microbial counts. Samples which were vacuum packed but not irradiated had shelf life of four (4) weeks. Samples which

Effects of Shrimp Meal Fermented with Aspergillus niger On Physical Quality of Broiler Meat

Directory of Open Access Journals (Sweden)

Djalal Rosyidi

2012-02-01

Full Text Available The research materials were 75 broiler chickens of 1 day old and feeds. The research employed five treatments, namely (P0: feed without addition of fermented shrimp meal, P1: feed with 5 % addition of fermented shrimp meal, P2: feed with 7.5 % addition of fermented shrimp meal, P3: feed with 10 % addition of fermented shrimp meal, P4: feed with 12.5 % addition of fermented shrimp meal. Every treatment was repeated 3 times, with 5 chickens respectively. Variables of this research were Water Holding Capacity (WHC, cooking loss and tenderness of broiler meat. Data were analyzed by completely randomized design, if there was a significant effect, it was followed by Duncan’s Multiple Range Test (DMRT. The result of this research showed that the use of fermented shrimp meal in broiler feed can improve WHC, degrading cooking loss and improving tenderness of broiler meat.   Keywords : Water holding capacity, cooking loss, tenderness

An ultrahigh vacuum monochromator for photophysics beamline

International Nuclear Information System (INIS)

Meenakshi Raja Rao, P.; Padmanabhan, Saraswathy; Raja Sekhar, B.N.; Shastri, Aparna; Khan, H.A.; Sinha, A.K.

2000-08-01

The photophysics beamline designed for carrying out photoabsorption and fluorescence studies using the 450 MeV Synchrotron Radiation Source (SRS), INDUS-1, uses a 1 metre monochromator as premonochromator for monochromatising the continuum. An ultra high vacuum compatible monochromator in Seya-Namioka mount has been designed and fabricated indigenously. The monochromator was assembled and tested for its performance. Wavelength scanning mechanism was tested for its reproducibility and the monochromator was tested for its resolution using UV and VUV sources. An average spectral resolution of 2.5 A was achieved using a 1200 gr/mm grating. A wavelength repeatability of ± 1A was obtained. An ultra high vacuum of 2 X 10 -8 mbar was also achieved in the monochromator. Details of fabrication, assembly and testing are presented in this report. (author)

Papillary lesions of the breast: comparison of the US-guided 14-gauge automated gun method and the 11-gauge directional vacuum-assisted biopsy method

International Nuclear Information System (INIS)

Ko, Eun Sook; Cho, Nariya; Yang, Sang Kyu; Kim, Do Youn; Moon, Woo Kyung

2006-01-01

The compare the outcomes of US-guided 14-gauge automated biopsy and 11-gauge vacuum-assisted biopsy for the papillary lesions of the breast. We retrospectively reviewed the US-guided core biopsies of 1,723 consecutive breast lesions that were treated from January 2003 to April 2005. Ninety-eight lesions (5.7%) were pathologically reported as papillary lesions. The biopsies were performed with using a 14-gauge automated gun on 65 lesions or with using an 11-gauge vacuum-assisted device on 33 lesions. Thirty-five lesions (54%, 35/65) of 14-gauge automated gun biopsies and 5 lesions (15%, 5/33) of 11-gauge vacuum-assisted biopsies underwent surgery. The histologic findings were compared with the surgical, imaging and follow-up findings. The histologic underestimation rate, the repeat biopsy rate and the false negative rate were compared between the two groups. The repeat biopsy rate was determined by dividing the total number of core biopsies into the number of repeat biopsies. 'ADH underestimation' was defined as a lesion yielding atypical ductal hyperplasia on percutaneous biopsy and carcinoma at surgery, and 'DCIS underestimation' was defined as a lesion yielding ductal carcinoma in situ on percutaneous biopsy and invasive carcinoma at surgery. The repeat biopsy rate was 42% (27/65) for the 14-gauge automated gun biopsies and 9.1% (3/33) for the 11-gauge vacuum-assisted biopsies. The ADH underestimation rate was 50% (7/14) for the 14-gauge automated gun biopsies and 0% (0/4) for the 11-gauge vacuum-assisted biopsies. The DCIS underestimation was 14% (1/7) for the 14-gauge automated gun biopsies and 0% (0/2) for the 11-gauge vacuum-assisted biopsies. The false negative rate was 0% for these two groups. For the papillary lesions of the breast, the outcomes of the US-guided core biopsies performed with the 11-gauge vacuum-assisted device were better than those of the biopsies performed with the 14-gauge automated gun, in terms of underestimation and repeat biopsy

One Approach for Dynamic L-lysine Modelling of Repeated Fed-batch Fermentation

Directory of Open Access Journals (Sweden)

Kalin Todorov

2007-03-01

Full Text Available This article deals with establishment of dynamic unstructured model of variable volume fed-batch fermentation process with intensive droppings for L-lysine production. The presented approach of the investigation includes the following main procedures: description of the process by generalized stoichiometric equations; preliminary data processing and calculation of specific rates for main kinetic variables; identification of the specific rates as a second-order non-linear dynamic models; establishment and optimisation of dynamic model of the process; simulation researches. MATLAB is used as a research environment.

Acetic acid removal from corn stover hydrolysate using ethyl acetate and the impact on Saccharomyces cerevisiae bioethanol fermentation.

Science.gov (United States)

Aghazadeh, Mahdieh; Ladisch, Michael R; Engelberth, Abigail S

2016-07-08

Acetic acid is introduced into cellulose conversion processes as a consequence of composition of lignocellulose feedstocks, causing significant inhibition of adapted, genetically modified and wild-type S. cerevisiae in bioethanol fermentation. While adaptation or modification of yeast may reduce inhibition, the most effective approach is to remove the acetic acid prior to fermentation. This work addresses liquid-liquid extraction of acetic acid from biomass hydrolysate through a pathway that mitigates acetic acid inhibition while avoiding the negative effects of the extractant, which itself may exhibit inhibition. Candidate solvents were selected using simulation results from Aspen Plus™, based on their ability to extract acetic acid which was confirmed by experimentation. All solvents showed varying degrees of toxicity toward yeast, but the relative volatility of ethyl acetate enabled its use as simple vacuum evaporation could reduce small concentrations of aqueous ethyl acetate to minimally inhibitory levels. The toxicity threshold of ethyl acetate, in the presence of acetic acid, was found to be 10 g L(-1) . The fermentation was enhanced by extracting 90% of the acetic acid using ethyl acetate, followed by vacuum evaporation to remove 88% removal of residual ethyl acetate along with 10% of the broth. NRRL Y-1546 yeast was used to demonstrate a 13% increase in concentration, 14% in ethanol specific production rate, and 11% ethanol yield. This study demonstrated that extraction of acetic acid with ethyl acetate followed by evaporative removal of ethyl acetate from the raffinate phase has potential to significantly enhance ethanol fermentation in a corn stover bioethanol facility. © 2016 American Institute of Chemical Engineers Biotechnol. Prog., 32:929-937, 2016. © 2016 American Institute of Chemical Engineers.

Leybold vacuum handbook

CERN Document Server

Diels, K; Diels, Kurt

1966-01-01

Leybold Vacuum Handbook presents a collection of data sets that are essential for numerical calculation of vacuum plants and vacuum processes. The title first covers vacuum physics, which includes gas kinetics, flow phenomena, vacuum gauges, and vapor removal. Next, the selection presents data on vacuum, high vacuum process technology, and gas desorption and gettering. The text also deals with materials, vapor pressure, boiling and melting points, and gas permeability. The book will be of great interest to engineers and technicians that deals with vacuum related technologies.

Vacuum Technology

Energy Technology Data Exchange (ETDEWEB)

Biltoft, P J

2004-10-15

The environmental condition called vacuum is created any time the pressure of a gas is reduced compared to atmospheric pressure. On earth we typically create a vacuum by connecting a pump capable of moving gas to a relatively leak free vessel. Through operation of the gas pump the number of gas molecules per unit volume is decreased within the vessel. As soon as one creates a vacuum natural forces (in this case entropy) work to restore equilibrium pressure; the practical effect of this is that gas molecules attempt to enter the evacuated space by any means possible. It is useful to think of vacuum in terms of a gas at a pressure below atmospheric pressure. In even the best vacuum vessels ever created there are approximately 3,500,000 molecules of gas per cubic meter of volume remaining inside the vessel. The lowest pressure environment known is in interstellar space where there are approximately four molecules of gas per cubic meter. Researchers are currently developing vacuum technology components (pumps, gauges, valves, etc.) using micro electro mechanical systems (MEMS) technology. Miniature vacuum components and systems will open the possibility for significant savings in energy cost and will open the doors to advances in electronics, manufacturing and semiconductor fabrication. In conclusion, an understanding of the basic principles of vacuum technology as presented in this summary is essential for the successful execution of all projects that involve vacuum technology. Using the principles described above, a practitioner of vacuum technology can design a vacuum system that will achieve the project requirements.

Indian Vacuum Society: The Indian Vacuum Society

Science.gov (United States)

Saha, T. K.

2008-03-01

The Indian Vacuum Society (IVS) was established in 1970. It has over 800 members including many from Industry and R & D Institutions spread throughout India. The society has an active chapter at Kolkata. The society was formed with the main aim to promote, encourage and develop the growth of Vacuum Science, Techniques and Applications in India. In order to achieve this aim it has conducted a number of short term courses at graduate and technician levels on vacuum science and technology on topics ranging from low vacuum to ultrahigh vacuum So far it has conducted 39 such courses at different parts of the country and imparted training to more than 1200 persons in the field. Some of these courses were in-plant training courses conducted on the premises of the establishment and designed to take care of the special needs of the establishment. IVS also regularly conducts national and international seminars and symposia on vacuum science and technology with special emphasis on some theme related to applications of vacuum. A large number of delegates from all over India take part in the deliberations of such seminars and symposia and present their work. IVS also arranges technical visits to different industries and research institutes. The society also helped in the UNESCO sponsored post-graduate level courses in vacuum science, technology and applications conducted by Mumbai University. The society has also designed a certificate and diploma course for graduate level students studying vacuum science and technology and has submitted a syllabus to the academic council of the University of Mumbai for their approval, we hope that some colleges affiliated to the university will start this course from the coming academic year. IVS extended its support in standardizing many of the vacuum instruments and played a vital role in helping to set up a Regional Testing Centre along with BARC. As part of the development of vacuum education, the society arranges the participation of

Kinematic analysis on rail development into vacuum vessel for ITER blanket maintenance

International Nuclear Information System (INIS)

Kakudate, Satoshi; Shibanuma, Kiyoshi

2006-01-01

The vehicle manipulator system for blanket maintenance is used as a main driving mechanism for rail development, and three driving mechanisms d1, d2 (or d2') and d3 are used as cycle sequence of the repeated operations for rail development. This repeated operation can develop the articulated rail into the vacuum vessel. The rail development scenario, kinematic analysis model for rail development without any driving mechanisms in the rail joints, equations defined the angular between two rail links, identification of rail link at repeated operation, numerical analysis results on rail deployment under the forced position control of l i+1 , new rail development scenario using two driving mechanisms d1 and d2''under one cycle sequence of the repeated operations, and rail development test are reported. (S.Y.)

Recovery of succinic acid produced by fermentation of a metabolically engineered Mannheimia succiniciproducens strain.

Science.gov (United States)

Song, Hyohak; Huh, Yun Suk; Lee, Sang Yup; Hong, Won Hi; Hong, Yeon Ki

2007-12-01

There have recently been much advances in the production of succinic acid, an important four-carbon dicarboxylic acid for many industrial applications, by fermentation of several natural and engineered bacterial strains. Mannheimia succiniciproducens MBEL55E isolated from bovine rumen is able to produce succinic acid with high efficiency, but also produces acetic, formic and lactic acids just like other anaerobic succinic acid producers. We recently reported the development of an engineered M. succiniciproducens LPK7 strain which produces succinic acid as a major fermentation product while producing much reduced by-products. Having an improved succinic acid producer developed, it is equally important to develop a cost-effective downstream process for the recovery of succinic acid. In this paper, we report the development of a simpler and more efficient method for the recovery of succinic acid. For the recovery of succinic acid from the fermentation broth of LPK7 strain, a simple process composed of a single reactive extraction, vacuum distillation, and crystallization yielded highly purified succinic acid (greater than 99.5% purity, wt%) with a high yield of 67.05wt%. When the same recovery process or even multiple reactive extraction steps were applied to the fermentation broth of MBEL55E, lower purity and yield of succinic acid were obtained. These results suggest that succinic acid can be purified in a cost-effective manner by using the fermentation broth of engineered LPK7 strain, showing the importance of integrating the strain development, fermentation and downstream process for optimizing the whole processes for succinic acid production.

FERMENTATION ACTIVITY OF LACTOSE-FERMENTATION YEAST IN WHEY-MALT WORT

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E. V. Greek

2013-04-01

Full Text Available The main parameters of fermentation of whey-malt wort with the use of different strains of lactose-fermentation yeast was investigated experimentally. According to the findings of investigation of fermentive activity for different types of lactose-fermentation microorganisms in whey-malt wort it was found that the most active spirituous fermentation for all parameters was in wort fermented by microorganisms Zygosaccharomyces lactis 868-K and Saccharomyces lactis 95. High capacity for utilization of malt carbohydrates represented by easily metabolized carbohydrates of malt extract was determined. Also organoleptic analysis of fermented whey drinks derived from the renewed mixtures of dry whey and fermented malt and yeast Zygosaccharomyces lactis 868-K and Saccharomyces lactis 95 was carried out. It was found that the drink fermented with yeast Zygosaccharomyces lactis 868-K had intense refreshing flavor of rye bread with fruit tones. Intensity growth of aromatization for complex of sample with microorganisms Saccharomyces lactis 95, indicating high organoleptic indexes of the drink was observed.

Optimization of Fermentation Conditions for the Production of Bacteriocin Fermentate

Science.gov (United States)

2015-03-30

FERMENTATION CONDITIONS FOR THE PRODUCTION OF BACTERIOCIN “ FERMENTATE ” by Anthony Sikes Wayne Muller and Claire Lee March 2015...From - To) October 2010 – November 2013 4. TITLE AND SUBTITLE OPTIMIZATION OF FERMENTATION CONDITIONS FOR THE PRODUCTION OF BACTERIOCIN “ FERMENTATE ...nisin and pediocin. Whey + yeast extract was the best performing whey fermentation media. The nisin producer strain Lactococcus. lactis ssp. lactis was

Increase of ethanol productivity by cell-recycle fermentation of flocculating yeast.

Science.gov (United States)

Wang, F Z; Xie, T; Hui, M

2011-01-01

Using the recombinant flocculating Angel yeast F6, long-term repeated batch fermentation for ethanol production was performed and a high volumetric productivity resulted from half cells not washed and the optimum opportunity of residual glucose 20 g l(-1) of last medium. The obtained highest productivity was 2.07 g l-(1) h(-1), which was improved by 75.4% compared with that of 1.18 g l(-1) h(-1) in the first batch fermentation. The ethanol concentration reached 8.4% corresponding to the yield of 0.46 g g(-1). These results will contribute greatly to the industrial production of fuel ethanol using the commercial method with the flocculating yeast.

Electro-Fermentation - Merging Electrochemistry with Fermentation in Industrial Applications.

Science.gov (United States)

Schievano, Andrea; Pepé Sciarria, Tommy; Vanbroekhoven, Karolien; De Wever, Heleen; Puig, Sebastià; Andersen, Stephen J; Rabaey, Korneel; Pant, Deepak

2016-11-01

Electro-fermentation (EF) merges traditional industrial fermentation with electrochemistry. An imposed electrical field influences the fermentation environment and microbial metabolism in either a reductive or oxidative manner. The benefit of this approach is to produce target biochemicals with improved selectivity, increase carbon efficiency, limit the use of additives for redox balance or pH control, enhance microbial growth, or in some cases enhance product recovery. We discuss the principles of electrically driven fermentations and how EF can be used to steer both pure culture and microbiota-based fermentations. An overview is given on which advantages EF may bring to both existing and innovative industrial fermentation processes, and which doors might be opened in waste biomass utilization towards added-value biorefineries. Copyright © 2016 Elsevier Ltd. All rights reserved.

Performance of a Rapid-Scan Vacuum Michelson Interferometer at the NSLS

International Nuclear Information System (INIS)

Brierly, P.; Dumas, P.; Smith, M.; Williams, G.P.

2001-01-01

A commercial Nicolet Magna series rapid-scan Michelson Fourier Transform Infrared (FTIR) was installed in a vacuum housing and integrated into the U4IR beamline at the National Synchrotron Light Source at Brookhaven National Laboratory. The frequency reference laser was mounted outside vacuum, but the moving mirror mechanism and the dynamic alignment system for the fixed mirror were in vacuum. The performance of the instrument was measured in the usual way by measuring the repeatability of data collected under specific conditions of aperture, resolution and mirror scanning velocity. We briefly discuss the beamline design, to put the interferometer in context, then present signal to noise data which we discuss in terms of both instrument performance and also storage ring stability. Under optimal conditions, the instrument has a reproducibility of 0.01% in 1 minute of measuring time at a resolution of 2 cmss, -1 , over a range from 100-3000 cm -1

Controlling alchohol fermentations

Energy Technology Data Exchange (ETDEWEB)

Leedham, P A; Tubb, R S

1983-09-21

In the initial stages of a fermentation of carbohydrate to EtOH, the growth of the yeast is controlled by monitoring the pH of a fermenting liquid or wort and controlling the supply of O/sub 2/ in accordance with the pH. The temperature of the fermenting liquid is also controlled in dependence upon the pH. The control of the fermentation process is carried out automatically by an apparatus including a fermentation vessel, a pH sensor arranged to provide an output signal representative of the pH of the liquid in the vessel, memory means to store information on the required pH with regard to the fermentation time, means to inject O/sub 2/ into the fermenting liquid and control means to compare the output signal of the pH sensor at a particular time with that of the required pH at that time, and in the event of the pH of the fermenting liquid lagging behind that required, actuate the means to inject O/sub 2/ into the fermenting liquid to increase the O/sub 2/ content of the fermenting liquid.

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Science.gov (United States)

Westerik, Nieke; Wacoo, Alex Paul; Sybesma, Wilbert; Kort, Remco

2016-01-01

A novel dried bacterial consortium of Lactobacillus rhamnosus yoba 2012 and Streptococcus thermophilus C106 is cultured in 1 L of milk. This fresh starter can be used for the production of fermented milk and other fermented foods either at home or at small-scale in rural settings. For the fresh starter, 1 L of milk is pasteurized in a pan that fits into a larger pan containing water, placed on a source of heat. In this water bath, the milk is heated and incubated at 85 °C for 30 min. Thereafter, the milk is cooled down to 45 °C, transferred to a vacuum flask, inoculated with the dried bacteria and left for at least 16 hr between 30 °C and 45 °C. For the purpose of frequent home production, the fresh starter is frozen into ice cubes, which can be used for the production of small volumes of up to 2 L of fermented milk. For the purpose of small-scale production in resource-poor countries, pasteurization of up to 100 L of milk is conducted in milk cans that are placed in a large sauce pan filled with water and heated on a fire at 85 °C for 30 min, and subsequently cooled to 45 °C. Next, the 100 L batch is inoculated with the 1 L freshly prepared starter mentioned before. To assure an effective fermentation at a temperature between 30 and 45 °C, the milk can is covered with a blanket for 12 hr. For the production of non-dairy fermented foods, the fresh starter is left in a cheese cloth for 12 hr, and the drained-off whey can be subsequently used for the inoculation of a wide range of food raw materials, including vegetables and cereal-based foods. PMID:27684196

Vacuum mechatronics

Science.gov (United States)

Hackwood, Susan; Belinski, Steven E.; Beni, Gerardo

1989-01-01

The discipline of vacuum mechatronics is defined as the design and development of vacuum-compatible computer-controlled mechanisms for manipulating, sensing and testing in a vacuum environment. The importance of vacuum mechatronics is growing with an increased application of vacuum in space studies and in manufacturing for material processing, medicine, microelectronics, emission studies, lyophylisation, freeze drying and packaging. The quickly developing field of vacuum mechatronics will also be the driving force for the realization of an advanced era of totally enclosed clean manufacturing cells. High technology manufacturing has increasingly demanding requirements for precision manipulation, in situ process monitoring and contamination-free environments. To remove the contamination problems associated with human workers, the tendency in many manufacturing processes is to move towards total automation. This will become a requirement in the near future for e.g., microelectronics manufacturing. Automation in ultra-clean manufacturing environments is evolving into the concept of self-contained and fully enclosed manufacturing. A Self Contained Automated Robotic Factory (SCARF) is being developed as a flexible research facility for totally enclosed manufacturing. The construction and successful operation of a SCARF will provide a novel, flexible, self-contained, clean, vacuum manufacturing environment. SCARF also requires very high reliability and intelligent control. The trends in vacuum mechatronics and some of the key research issues are reviewed.

The environmental and intrinsic yeast diversity of Cuban cocoa bean heap fermentations.

Science.gov (United States)

Fernández Maura, Yurelkys; Balzarini, Tom; Clapé Borges, Pablo; Evrard, Pierre; De Vuyst, Luc; Daniel, H-M

2016-09-16

The environmental yeast diversity of spontaneous cocoa bean fermentations in east Cuba was investigated. Seven fermentations, 25 equipment- and handling-related samples, and 115 environmental samples, such as flowers, leaf and cocoa pod surfaces, as well as drosophilid insects, were analysed. The basic fermentation parameters temperature and pH were recorded during five fermentations for at least six days. A total of 435 yeast isolates were identified by a combination of PCR-fingerprinting of genomic DNA with the M13 primer and sequence analysis of DNA from representative isolates, using the internal transcribed spacer region, the D1/D2 region of the large subunit rRNA gene, and an actin gene-encoding fragment, as required. Among 65 yeast species detected, Pichia manshurica and Hanseniaspora opuntiae were the most frequently isolated species, obtained from five and four fermentations, followed in frequency by Pichia kudriavzevii from two fermentations. Saccharomyces cerevisiae was isolated only occasionally. Cocoa fermentation yeast species were also present on processing equipment. The repeated isolation of a preliminarily as Yamadazyma sp. classified species, a group of strains similar to Saccharomycopsis crataegensis from fermentations and equipment, and the isolation of fifteen other potentially novel yeast species in low numbers provides material for further studies. Environmental samples showed higher yeast diversity compared to the fermentations, included the most frequent fermentation species, whereas the most frequently isolated environmental species were Candida carpophila, Candida conglobata, and Candida quercitrusa. Potential selective advantages of the most frequently isolated species were only partly explained by the physiological traits tested. For instance, tolerance to higher ethanol concentrations was more frequent in strains of Pichia spp. and S. cerevisiae compared to Hanseniaspora spp.; the ability to also assimilate ethanol might have

Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread

Science.gov (United States)

2017-01-01

Summary Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread stored in modified atmosphere packaging at ambient conditions. Barley sourdough was fermented with Lactobacillus reuteri (DSM 20016, F275). Partially baked bread with sourdough was microbiologically acceptable during 30 days of storage, while bread without sourdough had detectable mould on the 30th day. Stored bread samples were rebaked after 1, 8, 15, 22 and 30 days to determine moisture content, physical and sensorial properties. Moisture loss (5%) was detected on the 15th day, after which it remained stable until the end of investigated storage period. Nevertheless, textural quality of stored bread continuously declined due to crumb firming. Bread flavour did not change during mould-free storage time. The principal component analysis identified major differences in the flavour of sour and control bread, also in crumb firmness and moisture content of samples. This study indicates the positive role of barley sourdough fermented with L. reuteri in improving crumb texture for at least 15 days, and ensuring mould- and bacteria-free partially baked bread for 30 days. Vacuum cooling combined with sourdough improved bread shape, porosity, and reduced sour taste, crust colouring and crumbliness. Hence, it can successfully extend shelf life quality of partially baked bread in modified atmosphere packaging. PMID:29540981

Bio-ethanol Production from Green Onion by Yeast in Repeated Batch.

Science.gov (United States)

Robati, Reza

2013-09-01

Considered to be the cleanest liquid fuel, bio-ethanol can be a reliable alternative to fossil fuels. It is produced by fermentation of sugar components of plant materials. The common onions are considered to be a favorable source of fermentation products as they have high sugar contents as well as contain various nutrients. This study focused on the effective production of ethanol from Green onion (Allium fistulosum L.) by the yeast "Saccharomyces cerevisiae" in repeated batch. The results showed that the total sugar concentration of onion juice was 68.4 g/l. The maximum rate of productivity, ethanol yield and final bio-ethanol percentage was 7 g/l/h (g ethanol per liter of onion juice per hour), 35 g/l (g ethanol per liter of onion juice) and 90 %, respectively.

Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation.

Science.gov (United States)

Hu, Yongjin; Ge, Changrong; Yuan, Wei; Zhu, Renjun; Zhang, Wujiu; Du, Lijuan; Xue, Jie

2010-05-01

To make nutrients more accessible and further increase biological activity, cooked black soybeans were inoculated with Bacillus natto and fermented at 37 degrees C for 48 h. The changes in physiochemical properties of fermented black soybean natto were investigated. The inoculation procedure significantly increased moisture, viscosity, color, polyphenol compounds and anthocyanin, and significantly decreased hardness after 48 h fermentation. Fibrinolytic and caseinolytic protease, beta-glucosidase activities, TCA-soluble nitrogen, and ammonia nitrogen contents in the inoculated samples significantly increased as fermentation time increased. Genistin and daidzin concentrations gradually decreased with increased fermentation time. However, genistein and daidzein increased with fermentation time, which reached 316.8 and 305.2 microg g(-1) during 48 h fermentation, respectively. DPPH radical scavenging activities of the fermented black soybeans increased linearly with fermentation time and concentration. Compared with the soaked black soybeans and cooked black soybeans, the fermented black soybeans with B. natto resulted in higher scavenging activity towards DPPH radicals, which correlated well with the content of total phenols (r = 0.9254, P natto fermented by B. natto has the potential to become a functional food because of its high antioxidant activity.

Development of repeating pneumatic pellet injector

International Nuclear Information System (INIS)

Oda, Y.; Onozuka, M.; Shimomura, T.

1990-01-01

A repeating pneumatic pellet injector has been constructed to experiment with the technique of continuous injection for fueling fusion reactors. This device is composed of a cryogenic extruder and a gun assembly in (among others) a high-vacuum vessel, diagnostic vessels, LHe, fuel-gas and propellant-gas supply systems, control and data acquisition systems, etc. The performance tests, using hydrogen, have proved that the device provides the function of extruding frozen hydrogen ribbons at the speed of 6 mm s -1 , chambering pellet at the rate of 5 Hz, and injecting pellet at the speed of 900 m s -1 , as planned. (author)

MEA vacuum system

International Nuclear Information System (INIS)

Stroo, R.; Schwebke, H.; Heine, E.

1984-01-01

This report describes construction and operation of the MEA vacuum system of NIKHEF (Netherlands). First, the klystron vacuum system, beam transport system, diode pump and a triode pump are described. Next, the isolation valve and the fast valves of the vacuum system are considered. Measuring instruments, vacuum system commands and messages of failures are treated in the last chapter. (G.J.P.)

Insulation vacuum and beam vacuum overpressure release

CERN Document Server

Parma, V

2009-01-01

There is evidence that the incident of 19th September caused a high pressure build-up inside the cryostat insulation vacuum which the existing overpressure devices could not contain. As a result, high longitudinal forces acting on the insulation vacuum barriers developed and broke the floor and the floor fixations of the SSS with vacuum barriers. The consequent large longitudinal displacements of the SSS damaged chains of adjacent dipole cryo-magnets. Estimates of the helium mass flow and the pressure build- up experienced in the incident are presented together with the pressure build-up for an even more hazardous event, the Maximum Credible Incident (MCI). The strategy of limiting the maximum pressure by the installation of addition pressure relieve devices is presented and discussed. Both beam vacuum lines were ruptured during the incident in sector 3-4 giving rise to both mechanical damage and pollution of the system. The sequence, causes and effects of this damage will be briefly reviewed. We will then an...

Troubles in vacuum system and radiation exposure

International Nuclear Information System (INIS)

Konno, Osamu

1978-01-01

It is about eleven years since the LINAC of 300 MeV in Tohoku University has first accelerated electrons. The maintenance and improvement of the accelerator used more than 10 years now give the related personnel an important problem of radiation exposure. 40 days were required for the maintenance and checking-up in 1977, and other 26 days were used for other construction works. The troubles in the vacuum system occurred 81 times in total. The vacuum system is divided into two subsystems, each being provided with a leak detector. Either of them enables to detect and locate the leak. Silver-alloy brazing of a duct with a cooling water tube has deteriorated in the strength because of repeated baking temperature and/or the copper tubes for cooling have been eroded due to the large local cell action by purified water. The similar phenomena have occurred in RF windows, outside of which is cooled with water. Carbonaceous matter has stuck to the element of the ion pump, but successfully been cleaned. Though the energy compression system was installed for the efficient use of electrons, the troubles due to overheating of the current monitor have increased because of its limited space, and the change of location was made. Considerable surface residual radiation dose was found at some parts of transport system, and a few personnel have been exposed to radiation over 1000 mrem/year as a result of the troubles in vacuum system. (Wakatsuki, Y.)

Simulation of Feedforward-Feedback Control of Dissolved Oxygen of Microbial Repeated Fed-batch Culture

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Ling Gao

2016-09-01

Full Text Available Fed-batch culture is often used in industry, and dissolved oxygen (DO concentration control is important in fermentation process control. DO control is often applied by using feedback (FB control strategy. But, feedforward-feedback (FF-FB control has the advantage in dealing with the time-varying characteristics resulted from the cell growth during the fermentation process. Mathematical modeling and computer simulation is a useful tool in analysis of the control system.  In this research, the FF-FB DO control and FB substrate control of repeated fed-batch culture process is modeled and simulated. The results showed the feasibility of the control strategy. These results are useful for control system development and process analyses and optimization.

Production of ε-poly-lysine by Streptomyces albulus PD-1 via solid-state fermentation.

Science.gov (United States)

Xu, Delei; Yao, Haiqing; Xu, Zhaoxian; Wang, Rui; Xu, Zheng; Li, Sha; Feng, Xiaohai; Liu, Youhua; Xu, Hong

2017-01-01

The aim of this study was to produce ε-poly-lysine (ε-PL) by Streptomyces albulus PD-1 through solid-state fermentation (SSF) using agro-industrial residues. Maximum ε-PL production (86.62mg/g substrate) was obtained a mixed substrate of rapeseed cake and wheat bran (2:1, w/w) supplemented with glucose (4%, w/w), (NH 4 ) 2 SO 4 (3%, w/w), with an initial moisture content of 65%, initial pH of 7.0 and inoculum size of 13% v/w, incubated at 30°C for 8days. The results of scanning electron microscopy indicated that the filamentous thallus could penetrate the substrate surface. Moreover, repeated-batch SSF was successfully conducted 8 times using 10% substrate as seeds for the next fermentation cycle, and the results suggest that repeated-batch SSF is more efficient because of the shortened lag phase. To the best of our knowledge, this is the first report on ε-PL production using the SSF process. Copyright © 2016 Elsevier Ltd. All rights reserved.

In vitro fermentation behaviors of fucosylated chondroitin sulfate from Pearsonothuria graeffei by human gut microflora.

Science.gov (United States)

Wei, Chao-Yang; Liao, Ning-Bo; Zhang, Yu; Ye, Xing-Qian; Li, Shan; Hu, Ya-Qin; Liu, Dong-Hong; Linhardt, Robert J; Wang, Xin; Chen, Shi-Guo

2017-09-01

A fucosylated chondroitin sulfate (FCS-pg) with highly repeated structure from Pearsonothuria graeffei was subjected to a in vitro fermentation model to investigate its fermentability and effects on human gut microflora. High performance liquid chromatography (HPLC) measurement found FCS-pg can be fermented to short chain fatty acids (SCFAs) by gut microflora from partial human fecal samples. 16S rRNA gene-based polymerase chain reaction-based denaturing gradient gel electrophoresis (PCR-DGGE) profiling and real-time quantitative PCR analysis showed that FCS-pg mainly increased the proportions of Clostridium cluster XI, Bacteriodes prevotella group, Bifidobacterium genus, Clostridium cluster I and Clostridium cluster XIVab, whereas the numbers of the Enterobacteriaceae and Lactobacillus decreased. These results indicated that FCS-pg was mainly fermented by Bacteroides, Bifidobacterium and Clostridium. It increased the content of probiotics bacteria in achieving health-enhancing effect, was slightly different than most sulfated polysaccharides from marine animals. The current study provides useful new information on the mechanism of absorption and functional activity on FCS-pg within the gastrointestinal tract of the human body. Copyright © 2017. Published by Elsevier B.V.

Advanced light source vacuum policy and vacuum guidelines for beamlines and experiment endstations

International Nuclear Information System (INIS)

Hussain, Z.

1995-08-01

The purpose of this document is to: (1) Explain the ALS vacuum policy and specifications for beamlines and experiment endstations. (2) Provide guidelines related to ALS vacuum policy to assist in designing beamlines which are in accordance with ALS vacuum policy. This document supersedes LSBL-116. The Advanced Light Source is a third generation synchrotron radiation source whose beam lifetime depends on the quality of the vacuum in the storage ring and the connecting beamlines. The storage ring and most of the beamlines share a common vacuum and are operated under ultra-high-vacuum (UHV) conditions. All endstations and beamline equipment must be operated so as to avoid contamination of beamline components, and must include proper safeguards to protect the storage ring vacuum from an accidental break in the beamline or endstation vacuum systems. The primary gas load during operation is due to thermal desorption and electron/photon induced desorption of contaminants from the interior of the vacuum vessel and its components. The desorption rates are considerably higher for hydrocarbon contamination, thus considerable emphasis is placed on eliminating these sources of contaminants. All vacuum components in a beamline and endstation must meet the ALS vacuum specifications. The vacuum design of both beamlines and endstations must be approved by the ALS Beamline Review Committee (BRC) before vacuum connections to the storage ring are made. The vacuum design is first checked during the Beamline Design Review (BDR) held before construction of the beamline equipment begins. Any deviation from the ALS vacuum specifications must be approved by the BRC prior to installation of the equipment on the ALS floor. Any modification that is incorporated into a vacuum assembly without the written approval of the BRC is done at the user's risk and may lead to rejection of the whole assembly

Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters.

Science.gov (United States)

Cai, Jian; Zhu, Bao-Qing; Wang, Yun-He; Lu, Lin; Lan, Yi-Bin; Reeves, Malcolm J; Duan, Chang-Qing

2014-07-01

The influence of pre-fermentation cold maceration (CM) on Cabernet Sauvignon wines fermented in two different industrial-scale fermenters was studied. CM treatment had different effects on wine aroma depending on the types of fermenter, being more effective for automatic pumping-over tank (PO-tank) than automatic punching-down tank (PD-tank). When PO-tank was used, CM-treated wine showed a decrease in some fusel alcohols (isobutanol and isopentanol) and an increase in some esters (especially acetate esters). However, no significant changes were detected in these compounds when PD-tank was used. Ethyl 2-hexenoate and diethyl succinate were decreased, while geranylacetone was increased by the CM treatment in both fermenters. β-Damascenone was increased by the CM treatment in PO-tank fermented wines but decreased in PD-tank fermented wines. The fruity, caramel and floral aroma series were enhanced while chemical series were decreased by the CM treatment in PO-tank fermented wines. The content of (Z)-6-nonen-1-ol in the final wines was positively correlated to CM treatment. Copyright © 2014 Elsevier Ltd. All rights reserved.

Sonographically guided core biopsy of the breast: comparison of 14-gauge automated gun and 11-gauge directional vacuum-assisted biopsy methods

International Nuclear Information System (INIS)

Cho, Nariya; Moon, Woo Kyung; Cha, Joo Hee

2005-01-01

To compare the outcomes of 14-gauge automated biopsy and 11-gauge vacuum-assisted biopsy for the sonographically guided core biopsies of breast lesions. We retrospectively reviewed all sonographically guided core biopsies performed from January 2002 to February 2004. The sonographically guided core biopsies were performed with using a 14-gauge automated gun on 562 breast lesions or with using an 11-gauge vacuum-assisted device on 417 lesions. The histologic findings were compared with the surgical, imaging and follow-up findings. The histologic underestimation rate, the repeat biopsy rate and the false negative rates were compared between the two groups. A repeat biopsy was performed on 49 benign lesions because of the core biopsy results of the high-risk lesions (n=24), the imaging-histologic discordance (n=5), and the imaging findings showing disease progression (n=20). The total underestimation rates, according to the biopsy device, were 55% (12/22) for the 14-gauge automated gun biopsies and 36% (8/22) for the 11-gauge vacuum-assisted device (ρ = 0.226). The atypical ductal hyperplasia (ADH) underestimation (i.e., atypical ductal hyperplasia at core biopsy and carcinoma at surgery) was 58% (7/12) for the 14-gauge automated gun biopsies and 20% (1/5) for the 11-gauge vacuum-assisted biopsies. The ductal carcinoma in situ (DCIS) underestimation rate (i.e., ductal carcinoma in situ upon core biopsy and invasive carcinoma found at surgery) was 50% (5/10) for the 14-gauge automated gun biopsies and 41% (7/17) for the 11-gauge vacuum-assisted biopsies. The repeat biopsy rates were 6% (33/562) for the 14-gauge automated gun biopsies and 3.5% (16/417) for the 11-gauge vacuum-assisted biopsies. Only 5 (0.5%) of the 979 core biopsies were believed to have missed the malignant lesions. The false-negative rate was 3% (4 of 128 cancers) for the 14-gauge automated gun biopsies and 1% (1 of 69 cancers) for the 11-gauge vacuum-assisted biopsies. The outcomes of the

GUT FERMENTATION SYNDROME

African Journals Online (AJOL)

boaz

individuals who became intoxicated after consuming carbohydrates, which became fermented in the gastrointestinal tract. These claims of intoxication without drinking alcohol, and the findings on endogenous alcohol fermentation are now called Gut. Fermentation Syndrome. This review will concentrate on understanding ...

Development of repeating pneumatic pellet injector

Energy Technology Data Exchange (ETDEWEB)

Oda, Y.; Onozuka, M.; Shimomura, T. (Mitsubishi Heavy Industries Ltd., Kobe (Japan)) (and others)

1990-01-01

A repeating pneumatic pellet injector has been constructed to experiment with the technique of continuous injection for fueling fusion reactors. This device is composed of a cryogenic extruder and a gun assembly in (among others) a high-vacuum vessel, diagnostic vessels, LHe, fuel-gas and propellant-gas supply systems, control and data acquisition systems, etc. The performance tests, using hydrogen, have proved that the device provides the function of extruding frozen hydrogen ribbons at the speed of 6 mm s{sup -1}, chambering pellet at the rate of 5 Hz, and injecting pellet at the speed of 900 m s{sup -1}, as planned. (author).

Batch pervaporative fermentation with coupled membrane and its influence on energy consumption in permeate recovery and distillation stage

International Nuclear Information System (INIS)

Leon, Juan A.; Palacios-Bereche, Reynaldo; Nebra, Silvia A.

2016-01-01

In the ethanol production process from sugarcane molasses, the distillation process is a high-energy demand stage. The distillation energy efficiency is strongly associated with the alcoholic fermentation performance in the process. The final ethanol concentration in the alcoholic wines has a direct impact on consumption of thermal energy in ethanol separation. In this paper, ethanol production with a H-SBMF (Hybrid-Simple Batch Membrane Fermenter) using PDMS (polydimethylsiloxane) pervaporation membrane was modelled and simulated, in order to determine its influence on energy consumption in distillation. Steam in distillation and electrical energy needs in permeate recovery were mainly influenced by membrane adaptation. The H-SBMF achieved a higher ethanol production in the range of 10–13% compared to the conventional batch fermenter, and an increase in productivity of 150%. The distillation system consisted of two sets of columns: the ethanol recovery column and the rectification column. The permeate recovery system (i.e. vacuum and compression) was regarded in order to evaluate the electrical energy requirement, and the thermal energy demand was evaluated. A decrease in steam consumption was evidenced by the adaptation of the membrane to the fermenter. Higher energy efficiencies were achieved in distillation with larger membrane areas, achieving almost 17% steam reduction. - Highlights: • Higher and faster ethanol productions were achieved by fermenter hybridization. • Multi-stage permeate compression and inter-stage heat recovery were assumed. • Energy demand was studied based on an integrated fermentation and distillation scheme. • High-energy efficiency was attained in the distillation to produce hydrated alcohol.

Pemberian Pakan Yang Difermentasikan Dengan Probiotik Untuk Pemeliharaan Ikan Lele Dumbo (Clarias Gariepinus) Pada Teknologi Bioflok Feed Fermented Using Probiotic for African Catfish in Biofloc Technology

OpenAIRE

Yulianingrum, Triwahyu; Pamukas, Niken Ayu; Putra, Iskandar

2017-01-01

This study aimed to determine the effect of feeding fermented with probiotic on, absolute body weight, absolute body length, specific growth rate, survival, feed efficiency and feed conversion rate of African catfish preserved biofloc techniques. The treatment in this study was the dose used for the fermentation of feed are 2 ml / kg (P1), 4 ml / kg (P2), 6 ml / kg (P3), and control (feed without fermented). Each treatment was repeated 3 times. 4-5 cm catfish were kept in the plastic tank wit...

Vacuum arc localization in CLIC prototype radio frequency accelerating structures

CERN Document Server

AUTHOR|(CDS)2091976; Koivunen, Visa

2016-04-04

A future linear collider capable of reaching TeV collision energies should support accelerating gradients beyond 100 MV/m. At such high fields, the occurrence of vacuum arcs have to be mitigated through conditioning, during which an accelerating structure’s resilience against breakdowns is slowly increased through repeated radio frequency pulsing. Conditioning is very time and resource consuming, which is why developing more efficient procedures is desirable. At CERN, conditioning related research is conducted at the CLIC high-power X-band test stands. Breakdown localization is an important diagnostic tool of accelerating structure tests. Abnormal position distributions highlight issues in structure design, manufacturing or operation and may consequently help improve these processes. Additionally, positioning can provide insight into the physics of vacuum arcs. In this work, two established positioning methods based on the time-difference-ofarrival of radio frequency waves are extended. The first method i...

Cell recycle batch fermentation of high-solid lignocellulose using a recombinant cellulase-displaying yeast strain for high yield ethanol production in consolidated bioprocessing.

Science.gov (United States)

Matano, Yuki; Hasunuma, Tomohisa; Kondo, Akihiko

2013-05-01

The aim of this study is to develop a scheme of cell recycle batch fermentation (CRBF) of high-solid lignocellulosic materials. Two-phase separation consisting of rough removal of lignocellulosic residues by low-speed centrifugation and solid-liquid separation enabled effective collection of Saccharomyces cerevisiae cells with decreased lignin and ash. Five consecutive batch fermentation of 200 g/L rice straw hydrothermally pretreated led to an average ethanol titer of 34.5 g/L. Moreover, the display of cellulases on the recombinant yeast cell surface increased ethanol titer to 42.2 g/L. After, five-cycle fermentation, only 3.3 g/L sugar was retained in the fermentation medium, because cellulase displayed on the cell surface hydrolyzed cellulose that was not hydrolyzed by commercial cellulases or free secreted cellulases. Fermentation ability of the recombinant strain was successfully kept during a five-cycle repeated batch fermentation with 86.3% of theoretical yield based on starting biomass. Copyright © 2012 Elsevier Ltd. All rights reserved.

Vacuum mechatronics first international workshop

Energy Technology Data Exchange (ETDEWEB)

Belinski, S.E.; Shirazi, M.; Hackwood, S.; Beni, G. (eds.) (California Univ., Santa Barbara, CA (USA))

1989-01-01

This report contains papers on the following topics: proposed epitaxial thin film growth in the ultra-vacuum of space; particle monitoring and control in vacuum processing equipment; electrostatic dust collector for use in vacuum systems; materials evaluation of an electrically noisy vacuum slip ring assembly; an overview of lubrication and associated materials for vacuum service; the usage of lubricants in a vacuum environment; guidelines and practical applications for lubrication in vacuum; recent development in leak detector and calibrator designs; the durability of ballscrews for ultrahigh vacuum; vacuum-compatible robot for self-contained manufacturing systems; the design, fabrication, and assembly of an advanced vacuum robotics system for space payload calibration; design criteria for mechanisms used in space; and concepts and requirements for semiconductor multiprocess integration in vacuum. These papers are indexed separately elsewhere.

Lactose fermentation by engineered Saccharomyces cerevisiae capable of fermenting cellobiose.

Science.gov (United States)

Liu, Jing-Jing; Zhang, Guo-Chang; Oh, Eun Joong; Pathanibul, Panchalee; Turner, Timothy L; Jin, Yong-Su

2016-09-20

Lactose is an inevitable byproduct of the dairy industry. In addition to cheese manufacturing, the growing Greek yogurt industry generates excess acid whey, which contains lactose. Therefore, rapid and efficient conversion of lactose to fuels and chemicals would be useful for recycling the otherwise harmful acid whey. Saccharomyces cerevisiae, a popular metabolic engineering host, cannot natively utilize lactose. However, we discovered that an engineered S. cerevisiae strain (EJ2) capable of fermenting cellobiose can also ferment lactose. This finding suggests that a cellobiose transporter (CDT-1) can transport lactose and a β-glucosidase (GH1-1) can hydrolyze lactose by acting as a β-galactosidase. While the lactose fermentation by the EJ2 strain was much slower than the cellobiose fermentation, a faster lactose-fermenting strain (EJ2e8) was obtained through serial subcultures on lactose. The EJ2e8 strain fermented lactose with a consumption rate of 2.16g/Lh. The improved lactose fermentation by the EJ2e8 strain was due to the increased copy number of cdt-1 and gh1-1 genes. Looking ahead, the EJ2e8 strain could be exploited for the production of other non-ethanol fuels and chemicals from lactose through further metabolic engineering. Copyright © 2016 Elsevier B.V. All rights reserved.

Quality and Composition of Red Wine Fermented with Schizosaccharomyces pombe as Sole Fermentative Yeast, and in Mixed and Sequential Fermentations with Saccharomyces cerevisiae

Directory of Open Access Journals (Sweden)

Felipe Palomero

2014-01-01

Full Text Available This work examines the physiology of Schizosaccharomyces pombe (represented by strain 938 in the production of red wine, as the sole fermentative yeast, and in mixed and sequential fermentations with Saccharomyces cerevisiae 796. For further comparison, fermentations in which Saccharomyces cerevisiae was the sole fermentative yeast were also performed; in these fermentations a commercial lactic acid bacterium was used to perform malolactic fermentation once alcoholic fermentation was complete (unlike S. cerevisiae, the Sc. pombe performs maloalcoholic fermentation and therefore removes malic acid without such help. Relative density, acetic, malic and pyruvic acid concentrations, primary amino nitrogen and urea concentrations, and pH of the musts were measured over the entire fermentation period. In all fermentations in which Sc. pombe 938 was involved, nearly all the malic acid was consumed from an initial concentration of 5.5 g/L, and moderate acetic acid concentrations below 0.4 g/L were formed. The urea content of these wines was notably lower, showing a tenfold reduction when compared with those that were made with S. cerevisiae 796 alone. The sensorial properties of the different final wines varied widely. The wines fermented with Sc. pombe 938 had maximum aroma intensity and quality, and they were preferred by the tasters.

Protein concentrations of sweet soysauces from Rhizopus oryzae and R. oligosporus fermentation without moromi fermentation

Directory of Open Access Journals (Sweden)

NOOR SOESANTI HANDAJANI

2007-07-01

Full Text Available Soy sauce was produce from soybean that fermented with koji/tempeh fungi and thenfermented under salt solution or moromi fermentation. The objectives of this experiment was to compare of protein (total and soluble content of sweet soy sauce that produced from soybean fermented with Rhizopus oryzae and R. oligosporus without moromi fermentation to the sweet soysauce with moromi fermentation one. The total and soluble proteins of sweet soy sauces that produce from soybean without moromi fermentation were higher that sweet soy sauces that produce with moromi fermentation. Soluble protein of sweet soy sauce that produced from soybean fermented with R. oligosporus without moromi fermentation was 8.2% and meet to the highest quality of sweet soy sweet sauce based on Indonesia Industrial Standard. Soluble protein of sweet soy sauce that produced from soybean fermented with R. oryzae without moromi fermentation was 4.1% and meet to the medium quality of sweet soy sweet sauce based on Indonesia Industrial Standard.

A bilberry drink with fermented oatmeal decreases postprandial insulin demand in young healthy adults

Directory of Open Access Journals (Sweden)

Björck Inger ME

2011-05-01

Full Text Available Abstract Background in traditional medicine, blueberries have been used to facilitate blood glucose regulation in type 2 diabetes. Recent studies in diabetic mice have indicated facilitated glycaemic regulation following dietary supplementation with extracts from European blueberries, also called bilberries, (Vaccinium myrtillus. The purpose of the present study was to investigate the impact of fermented oat meal drinks containing bilberries or rosehip (Rosa canina on glycaemic and insulinaemic responses. Methods glycaemic and insulinaemic responses in young healthy adults were measured in two series. In series 1, two drinks based on oat meal (5%, fermented using Lactobacillus plantarum 299v, and added with fruit (10%; bilberries (BFOMD or rose hip (RFOMD respectively, were studied. In series 2, BFOMD was repeated, additionally, a drink enriched with bilberries (47% was tested (BBFOMD. As control a fermented oat meal drink (FOMD was served. Results in series 1 the bilberry- and rosehip drinks, gave high glucose responses similar to that after the reference bread. However, the insulin index (II after the BFOMD was significantly lower (II = 65 (P Conclusion a fermented oat meal drink added with bilberries induced a lower insulin response than expected from the glycaemic response. The mechanism for the lowered acute insulin demand is still unclear, but may be related to some bio-active component present in the bilberries, or to the fermented oat meal base.

Immobilization of Lactobacillus rhamnosus in mesoporous silica-based material: An efficiency continuous cell-recycle fermentation system for lactic acid production.

Science.gov (United States)

Zhao, Zijian; Xie, Xiaona; Wang, Zhi; Tao, Yanchun; Niu, Xuedun; Huang, Xuri; Liu, Li; Li, Zhengqiang

2016-06-01

Lactic acid bacteria immobilization methods have been widely used for lactic acid production. Until now, the most common immobilization matrix used is calcium alginate. However, Ca-alginate gel disintegrated during lactic acid fermentation. To overcome this deficiency, we developed an immobilization method in which Lactobacillus rhamnosus cells were successfully encapsulated into an ordered mesoporous silica-based material under mild conditions with a high immobilization efficiency of 78.77% by using elemental analysis. We also optimized the cultivation conditions of the immobilized L. rhamnosus and obtained a high glucose conversion yield of 92.4%. Furthermore, L. rhamnosus encapsulated in mesoporous silica-based material exhibited operational stability during repeated fermentation processes and no decrease in lactic acid production up to 8 repeated batches. Copyright © 2016 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Magnetically induced vacuum decay

International Nuclear Information System (INIS)

Xue Shesheng

2003-01-01

We study the fermionic vacuum energy of vacua with and without application of an external magnetic field. The energetic difference of two vacua leads to the vacuum decaying and the vacuum energy being released. In the context of quantum field theories, we discuss why and how the vacuum energy can be released by spontaneous photon emission and/or paramagnetically screening the external magnetic field. In addition, we quantitatively compute the vacuum energy released, the paramagnetic screening effect, and the rate and spectrum of spontaneous photon emission. The possibilities of experimentally detecting such an effect of vacuum-energy release and that this effect accounts for the anomalous x-ray pulsar are discussed

R&D ERL: Vacuum

Energy Technology Data Exchange (ETDEWEB)

Mapes, M.; Smart, L.; Weiss, D.; Steszyn, A.; Todd, R.

2010-01-01

The ERL Vacuum systems are depicted in a figure. ERL has eight vacuum volumes with various sets of requirements. A summary of vacuum related requirements is provided in a table. Five of the eight volumes comprise the electron beamline. They are the 5-cell Superconducting RF Cavity, Superconducting e-gun, injection, loop and beam dump. Two vacuum regions are the individual cryostats insulating the 5-cell Superconducting RF Cavity and the Superconducting e-gun structures. The last ERL vacuum volume not shown in the schematic is the laser transport line. The beamline vacuum regions are separated by electropneumatic gate valves. The beam dump is common with loop beamline but is considered a separate volume due to geometry and requirements. Vacuum in the 5-cell SRF cavity is maintained in the {approx}10{sup -9} torr range at room temperature by two 20 l/s ion pumps and in the e-gun SRF cavity by one 60 l/s ion pump. Vacuum in the SRF cavities operated at 2{sup o}K is reduced to low 10{sup -11} torr via cryopumping of the cavity walls. The cathode of the e-gun must be protected from poisoning, which can occur if vacuum adjacent to the e-gun in the injection line exceeds 10-11 torr range in the injection warm beamline near the e-gun exit. The vacuum requirements for beam operation in the loop and beam dump are 10-9 torr range. The beamlines are evacuated from atmospheric pressure to high vacuum level with a particulate free, oil free turbomolecular pumping cart. 25 l/s shielded ion pumps distributed throughout the beamlines maintain the vacuum requirement. Due to the more demanding vacuum requirement of the injection beamline proximate to the e-gun, a vacuum bakeout of the injection beamline is required. In addition, two 200 l/s diode ion pumps and supplemental pumping provided by titanium sublimation pumps are installed in the injection line just beyond the exit of the e-gun. Due to expected gas load a similar pumping arrangement is planned for the beam dump. The

Electroweak vacuum instability and renormalized Higgs field vacuum fluctuations in the inflationary universe

Energy Technology Data Exchange (ETDEWEB)

Kohri, Kazunori [Institute of Particle and Nuclear Studies, KEK, 1-1 Oho, Tsukuba 305-0801 (Japan); Matsui, Hiroki, E-mail: kohri@post.kek.jp, E-mail: matshiro@post.kek.jp [The Graduate University for Advanced Studies (SOKENDAI), 1-1 Oho, Tsukuba 305-0801 (Japan)

2017-08-01

In this work, we investigated the electroweak vacuum instability during or after inflation. In the inflationary Universe, i.e., de Sitter space, the vacuum field fluctuations < δ φ {sup 2} > enlarge in proportion to the Hubble scale H {sup 2}. Therefore, the large inflationary vacuum fluctuations of the Higgs field < δ φ {sup 2} > are potentially catastrophic to trigger the vacuum transition to the negative-energy Planck-scale vacuum state and cause an immediate collapse of the Universe. However, the vacuum field fluctuations < δ φ {sup 2} >, i.e., the vacuum expectation values have an ultraviolet divergence, and therefore a renormalization is necessary to estimate the physical effects of the vacuum transition. Thus, in this paper, we revisit the electroweak vacuum instability from the perspective of quantum field theory (QFT) in curved space-time, and discuss the dynamical behavior of the homogeneous Higgs field φ determined by the effective potential V {sub eff}( φ ) in curved space-time and the renormalized vacuum fluctuations < δ φ {sup 2} >{sub ren} via adiabatic regularization and point-splitting regularization. We simply suppose that the Higgs field only couples the gravity via the non-minimal Higgs-gravity coupling ξ(μ). In this scenario, the electroweak vacuum stability is inevitably threatened by the dynamical behavior of the homogeneous Higgs field φ, or the formations of AdS domains or bubbles unless the Hubble scale is small enough H < Λ {sub I} .

Solid substrate fermentation

Energy Technology Data Exchange (ETDEWEB)

Tengerdy, R P

1985-04-01

Solid Substrate Fermentation (SSF) describes the microbiological tranformation of biological materials in their natural state, in contrast with liquid or submerged fermentations which are carried out in dilute solutions or slurries. The most important industrial microorganisms used in SSF are filamentous fungi and the critical factors in their growth are the control of the moisture level and the temperature. Traditionally, most SSFs are conducted in shallow trays (so that heat build up is avoided) and stacked in a moist chamber, however, the modern SSF should be able to mix large amounts of substrate for a uniform fermentation, maximum automization scale-up of the process, continuous operation and fermentation control and a promising new design is the Helical screw fermenter. At the present time SSF is used in the production of foods (e.g. mushrooms and oriental foods) in municipal, agricultural and industrial solid waste disposal and in the production of enzymes and speciality chemicals but it does not seem likely that it will replace prevalent liquid fermentation technologies. 29 references.

Vacuum system for ISABELLE

International Nuclear Information System (INIS)

Hobson, J.P.

1975-01-01

An analysis is presented of the proposed vacuum system for the planned ISABELLE storage rings with respect to acceptability and practicality from the vacuum viewport. A comparison is made between the proposed vacuum system and the vacuum system at the CERN ISR, and some comments on various design and operational parameters are made

Defective quiescence entry promotes the fermentation performance of bottom-fermenting brewer's yeast.

Science.gov (United States)

Oomuro, Mayu; Kato, Taku; Zhou, Yan; Watanabe, Daisuke; Motoyama, Yasuo; Yamagishi, Hiromi; Akao, Takeshi; Aizawa, Masayuki

2016-11-01

One of the key processes in making beer is fermentation. In the fermentation process, brewer's yeast plays an essential role in both the production of ethanol and the flavor profile of beer. Therefore, the mechanism of ethanol fermentation by of brewer's yeast is attracting much attention. The high ethanol productivity of sake yeast has provided a good basis from which to investigate the factors that regulate the fermentation rates of brewer's yeast. Recent studies found that the elevated fermentation rate of sake Saccharomyces cerevisiae species is closely related to a defective transition from vegetative growth to the quiescent (G 0 ) state. In the present study, to clarify the relationship between the fermentation rate of brewer's yeast and entry into G 0 , we constructed two types of mutant of the bottom-fermenting brewer's yeast Saccharomyces pastorianus Weihenstephan 34/70: a RIM15 gene disruptant that was defective in entry into G 0 ; and a CLN3ΔPEST mutant, in which the G 1 cyclin Cln3p accumulated at high levels. Both strains exhibited higher fermentation rates under high-maltose medium or high-gravity wort conditions (20° Plato) as compared with the wild-type strain. Furthermore, G 1 arrest and/or G 0 entry were defective in both the RIM15 disruptant and the CLN3ΔPEST mutant as compared with the wild-type strain. Taken together, these results indicate that regulation of the G 0 /G 1 transition might govern the fermentation rate of bottom-fermenting brewer's yeast in high-gravity wort. Copyright © 2016 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Vacuum extraction

DEFF Research Database (Denmark)

Maagaard, Mathilde; Oestergaard, Jeanett; Johansen, Marianne

2012-01-01

Objectives. To develop and validate an Objective Structured Assessment of Technical Skills (OSATS) scale for vacuum extraction. Design. Two-part study design: Primarily, development of a procedure-specific checklist for vacuum extraction. Hereafter, validation of the developed OSATS scale for vac...

Enzymes in Fermented Fish.

Science.gov (United States)

Giyatmi; Irianto, H E

Fermented fish products are very popular particularly in Southeast Asian countries. These products have unique characteristics, especially in terms of aroma, flavor, and texture developing during fermentation process. Proteolytic enzymes have a main role in hydrolyzing protein into simpler compounds. Fermentation process of fish relies both on naturally occurring enzymes (in the muscle or the intestinal tract) as well as bacteria. Fermented fish products processed using the whole fish show a different characteristic compared to those prepared from headed and gutted fish. Endogenous enzymes like trypsin, chymotrypsin, elastase, and aminopeptidase are the most involved in the fermentation process. Muscle tissue enzymes like cathepsins, peptidases, transaminases, amidases, amino acid decarboxylases, glutamic dehydrogenases, and related enzymes may also play a role in fish fermentation. Due to the decreased bacterial number during fermentation, contribution of microbial enzymes to proteolysis may be expected prior to salting of fish. Commercial enzymes are supplemented during processing for specific purposes, such as quality improvement and process acceleration. In the case of fish sauce, efforts to accelerate fermentation process and to improve product quality have been studied by addition of enzymes such as papain, bromelain, trypsin, pepsin, and chymotrypsin. © 2017 Elsevier Inc. All rights reserved.

Probiotic fermented dairy products

OpenAIRE

Adnan Tamime; Rajka Božanić; Irena Rogelj

2003-01-01

Fermented dairy products are the most popular vehicle used in theindustry for the implantation of the probiotic microflora in humans. Therefore this paper provides an overview of new knowledge on probiotic fermented dairy products. It involves historical developments, commercial probiotic microorganisms and products, and their therapeutic properties, possibilities of quality improvement of different types of newly developed fermented dairy products together with fermented goat’s milk products.

Enhanced anti-oxidative activity and lignocellulosic ethanol production by biotin addition to medium in Pichia guilliermondii fermentation.

Science.gov (United States)

Qi, Kai; Xia, Xiao-Xia; Zhong, Jian-Jiang

2015-01-01

Commercialization of lignocellulosic ethanol fermentation requires its high titer, but the reactive oxygen species (ROS) accumulation during the bioprocess damaged the cells and compromised this goal. To improve the cellular anti-oxidative activity during non-detoxified corncob residue hydrolysate fermentation, seed cells were prepared to possess a higher level of intracellular biotin pool (IBP), which facilitated the biosyntheses of catalase and porphyrin. As a result, the catalase activity increased by 1.3-folds compared to control while the ROS level reduced by 50%. Cell viability in high-IBP cells was 1.7-folds of control and the final ethanol titer increased from 31.2 to 41.8 g L(-1) in batch fermentation. The high-IBP cells were further used for repeated-batch fermentation in the non-detoxified lignocellulosic hydrolysate, and the highest titer and average productivity of ethanol reached 63.7 g L(-1) and 1.2 g L(-1)h(-1). The results were favorable to future industrial application of this lignocellulosic bioethanol process. Copyright © 2015 Elsevier Ltd. All rights reserved.

Glycerol production by fermenting yeast cells is essential for optimal bread dough fermentation.

Science.gov (United States)

Aslankoohi, Elham; Rezaei, Mohammad Naser; Vervoort, Yannick; Courtin, Christophe M; Verstrepen, Kevin J

2015-01-01

Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough fermentation, yeast cells produce and accumulate glycerol in order to prevent dehydration by balancing the intracellular osmolarity with that of the environment. However, increased glycerol production also results in decreased CO2 production, which may reduce dough leavening. We investigated the effect of yeast glycerol production level on bread dough fermentation capacity of a commercial bakery strain and a laboratory strain. We find that Δgpd1 mutants that show decreased glycerol production show impaired dough fermentation. In contrast, overexpression of GPD1 in the laboratory strain results in increased fermentation rates in high-sugar dough and improved gas retention in the fermenting bread dough. Together, our results reveal the crucial role of glycerol production level by fermenting yeast cells in dough fermentation efficiency as well as gas retention in dough, thereby opening up new routes for the selection of improved commercial bakery yeasts.

EFFECT OF FERMENTED CACAO POD SUPPLEMENTATION ON SHEEP RUMEN MICROBIAL FERMENTATION

Directory of Open Access Journals (Sweden)

S. Wulandari

2015-09-01

Full Text Available The objective of this research was to improve beneficial value of cacao pod as sheep feedingredients comprising up to 50% total feed. This research was conducted in two stages. Stage 1 wascacao pod fermentation. Completely randomized design with 3x3 factorial patterns was used in thisstage, in which factor I was microbial inoculum dosage of 0%, 0.05% and 0.1% and factor II wasincubation period of 0, 3 and 6 days. Result demonstrated that six-day fermentation with 0.05%microbial inoculum could lower cacao NDF, ADF and theobromine. The optimum inoculum dosage andfermentation time from stage 1 was applied to stage 2. Stage 2 was rumen microbial fermentation test.This research administrated 3x3 of latin square design. In period I sheep were fed with CF0 (nonfermentedcomplete feed, in period II sheep were given CF 1 (complete feed containing fermentedcacao pod and in period III sheep were given CF2 (fermented complete feed based cacao pod. Resultdemonstrated that pH value of sheep microbial liquid in treatment of CF0, CF1 and CF2 was in normalpH range and did not affect volatile fatty acids (VFA and ammonia. In conclusion, supplementing up to 50% of feed with complete feed containing fermented or non-fermented cacao pod did not affect theprocess of rumen microbial fermentation.

Cosmic vacuum

International Nuclear Information System (INIS)

Chernin, Artur D

2001-01-01

Recent observational studies of distant supernovae have suggested the existence of cosmic vacuum whose energy density exceeds the total density of all the other energy components in the Universe. The vacuum produces the field of antigravity that causes the cosmological expansion to accelerate. It is this accelerated expansion that has been discovered in the observations. The discovery of cosmic vacuum radically changes our current understanding of the present state of the Universe. It also poses new challenges to both cosmology and fundamental physics. Why is the density of vacuum what it is? Why do the densities of the cosmic energy components differ in exact value but agree in order of magnitude? On the other hand, the discovery made at large cosmological distances of hundreds and thousands Mpc provides new insights into the dynamics of the nearby Universe, the motions of galaxies in the local volume of 10 - 20 Mpc where the cosmological expansion was originally discovered. (reviews of topical problems)

Cosmic vacuum

Energy Technology Data Exchange (ETDEWEB)

Chernin, Artur D [P.K. Shternberg State Astronomical Institute at the M.V. Lomonosov Moscow State University, Moscow (Russian Federation)

2001-11-30

Recent observational studies of distant supernovae have suggested the existence of cosmic vacuum whose energy density exceeds the total density of all the other energy components in the Universe. The vacuum produces the field of antigravity that causes the cosmological expansion to accelerate. It is this accelerated expansion that has been discovered in the observations. The discovery of cosmic vacuum radically changes our current understanding of the present state of the Universe. It also poses new challenges to both cosmology and fundamental physics. Why is the density of vacuum what it is? Why do the densities of the cosmic energy components differ in exact value but agree in order of magnitude? On the other hand, the discovery made at large cosmological distances of hundreds and thousands Mpc provides new insights into the dynamics of the nearby Universe, the motions of galaxies in the local volume of 10 - 20 Mpc where the cosmological expansion was originally discovered. (reviews of topical problems)

Motor actuated vacuum door. [for photography from sounding rockets

Science.gov (United States)

Hanagud, A. V.

1986-01-01

Doors that allow scientific instruments to record and retrieve the observed data are often required to be designed and installed as a part of sounding rocket hardware. The motor-actuated vacuum door was designed to maintain a medium vacuum of the order of 0.0001 torr or better while closed, and to provide an opening 15 inches long x 8.5 inches wide while open for cameras to image Halley's comet. When the electric motor receives the instruction to open the door through the payload battery, timer, and relay circuit, the first operation is to unlock the door. After unlatching, the torque transmitted by the motor to the main shaft through the links opens the door. A microswitch actuator, which rides on the linear motion conversion mechanism, is adjusted to trip the limit switch at the end of the travel. The process is repeated in the reverse order to close the door. 'O' rings are designed to maintain the seal. Door mechanisms similar to the one described have flown on Aerobee 17.018 and Black Brant 27.047 payloads.

Fermentation performance optimization in an ectopic fermentation system.

Science.gov (United States)

Yang, Xiaotong; Geng, Bing; Zhu, Changxiong; Li, Hongna; He, Buwei; Guo, Hui

2018-07-01

Ectopic fermentation systems (EFSs) were developed for wastewater treatment. Previous studies have investigated the ability of thermophilic bacteria to improve fermentation performance in EFS. Continuing this research, we evaluated EFS performance using principle component analysis and investigated the addition of different proportions of cow dung. Viable bacteria communities were clustered and identified using BOX-AIR-based repetitive extragenic palindromic-PCR and 16S rDNA analysis. The results revealed optimal conditions for the padding were maize straw inoculated with thermophilic bacteria. Adding 20% cow dung yielded the best pH values (6.94-8.56), higher temperatures, increased wastewater absorption, improved litter quality, and greater microbial quantities. The viable bacteria groups were enriched by the addition of thermophilic consortium, and exogenous strains G21, G14, G4-1, and CR-15 were detected in fermentation process. The proportion of Bacillus species in treatment groups reached 70.37% after fermentation, demonstrating that thermophilic bacteria, especially Bacillus, have an important role in EFS, supporting previous predictions. Copyright © 2018 Elsevier Ltd. All rights reserved.

Introduction to vacuum technology: supplementary study material developed for IVS sponsored vacuum courses

International Nuclear Information System (INIS)

Bhusan, K.G.

2008-01-01

Vacuum technology has advanced to a large extent mainly from the demands of experimental research scientists who have more than ever understood the need for clean very low pressure environments. This need only seems to increase as the lowest pressures achievable in a laboratory setup are dropping down by the decade. What is not usually said is that conventional techniques of producing ultrahigh vacuum have also undergone a metamorphosis in order to cater to the multitude of restrictions in modern day scientific research. This book aims to give that practical approach to vacuum technology. The basics are given in the first chapter with more of a definition oriented approach - which is practically useful. The second chapter deals with the production of vacuum and ultrahigh vacuum with an emphasis on the working principles of several pumps and their working pressure ranges. Measurement of low pressures, both total and partial is presented in the third chapter with a note on leak detection and mass spectrometric techniques. Chapter 4 gives an overview of the materials that are vacuum compatible and their material properties. Chapter 5 gives the necessary methods to be followed for cleaning of vacuum components especially critical if ultrahigh vacuum environment is required. The practical use of a ultrahigh vacuum environment is demonstrated in Chapter 6 for production of high quality thin films through vapour deposition

Effects of low-level gamma irradiation on the characteristics of fermented pork sausage during storage

International Nuclear Information System (INIS)

Kim, I.S.; Jo, C.; Lee, K.H.; Lee, E.J.; Ahn, D.U.; Kang, S.N.

2012-01-01

The effect of gamma irradiation (0.5, 1, 2, and 4 kGy) on the quality of vacuum-packaged dry fermented sausages during refrigerated storage was evaluated. At Day 0 of irradiation, the pH, redness (CIE a ⁎ ), yellowness (CIE b ⁎ ), 2-thiobarbituric acid-reactive substances (TBARS) and volatile basic nitrogen (VBN) values of samples irradiated at 2 and 4 kGy were higher (p ⁎ values (lightness) were lower than those of the non-irradiated control (p ⁎ , CIE a ⁎ and CIE b ⁎ -value of samples were not significantly influenced by irradiation. The CIE a ⁎ , and CIE b ⁎ -values of samples irradiated at 2 and 4 kGy decreased with the increase of storage time. The VBN, TBARS, and CIE L ⁎ -values of samples irradiated at 4 kGy were not changed significantly during refrigerated storage for 90 days (p>0.05). The total plate counts (TPC) and lactic acid bacteria (LAB) in the samples irradiated at 4 kGy were significantly lower (p<0.01) than those with lower irradiation doses. At the end of storage, the TPC, coliform, and LAB in the samples were not increased after irradiation at 1, 0.5 and 1 kGy, respectively. TPC and LAB were not detected in samples irradiated at 4 kGy at Day 90. In addition, no coliform bacteria were found in samples irradiated at 1 kGy during refrigerated storage. Sensory evaluation indicated that the rancid flavor of samples irradiated at 4 kGy was significantly higher, but aroma and taste scores were lower than those of the control at Day 3 of storage. Irradiation of dry fermented sausages at 2 kGy was the best conditions to prolong the shelf-life and decrease the rancid flavor without significant quality deterioration. - Highlights: ► Effect of gamma irradiation on the quality of vacuum-packaged dry fermented sausages during refrigerated storage was evaluated. ► At Day 90, the TPC, coliform, and LAB in the dry fermented sausages were not increased after irradiation at 2, 0.5 and 4 kGy, respectively. ► TPC and LAB were not detected in

Glycerol production by fermenting yeast cells is essential for optimal bread dough fermentation.

Directory of Open Access Journals (Sweden)

Elham Aslankoohi

Full Text Available Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough fermentation, yeast cells produce and accumulate glycerol in order to prevent dehydration by balancing the intracellular osmolarity with that of the environment. However, increased glycerol production also results in decreased CO2 production, which may reduce dough leavening. We investigated the effect of yeast glycerol production level on bread dough fermentation capacity of a commercial bakery strain and a laboratory strain. We find that Δgpd1 mutants that show decreased glycerol production show impaired dough fermentation. In contrast, overexpression of GPD1 in the laboratory strain results in increased fermentation rates in high-sugar dough and improved gas retention in the fermenting bread dough. Together, our results reveal the crucial role of glycerol production level by fermenting yeast cells in dough fermentation efficiency as well as gas retention in dough, thereby opening up new routes for the selection of improved commercial bakery yeasts.

Modelling of L-valine Repeated Fed-batch Fermentation Process Taking into Account the Dissolved Oxygen Tension

Directory of Open Access Journals (Sweden)

Tzanko Georgiev

2009-03-01

Full Text Available This article deals with synthesis of dynamic unstructured model of variable volume fed-batch fermentation process with intensive droppings for L-valine production. The presented approach of the investigation includes the following main procedures: description of the process by generalized stoichiometric equations; preliminary data processing and calculation of specific rates for main kinetic variables; identification of the specific rates takes into account the dissolved oxygen tension; establishment and optimisation of dynamic model of the process; simulation researches. MATLAB is used as a research environment.

Vacuum fluctuations in an ancestor vacuum: A possible dark energy candidate

Science.gov (United States)

Aoki, Hajime; Iso, Satoshi; Lee, Da-Shin; Sekino, Yasuhiro; Yeh, Chen-Pin

2018-02-01

We consider an open universe created by bubble nucleation, and study possible effects of our "ancestor vacuum," a de Sitter space in which bubble nucleation occurred, on the present universe. We compute vacuum expectation values of the energy-momentum tensor for a minimally coupled scalar field, carefully taking into account the effect of the ancestor vacuum by the Euclidean prescription. We pay particular attention to the so-called supercurvature mode, a non-normalizable mode on a spatial slice of the open universe, which has been known to exist for sufficiently light fields. This mode decays in time most slowly, and may leave residual effects of the ancestor vacuum, potentially observable in the present universe. We point out that the vacuum energy of the quantum field can be regarded as dark energy if mass of the field is of order the present Hubble parameter or smaller. We obtain preliminary results for the dark energy equation of state w (z ) as a function of the redshift.

Sucrose purification and repeated ethanol production from sugars remaining in sweet sorghum juice subjected to a membrane separation process.

Science.gov (United States)

Sasaki, Kengo; Tsuge, Yota; Kawaguchi, Hideo; Yasukawa, Masahiro; Sasaki, Daisuke; Sazuka, Takashi; Kamio, Eiji; Ogino, Chiaki; Matsuyama, Hideto; Kondo, Akihiko

2017-08-01

The juice from sweet sorghum cultivar SIL-05 (harvested at physiological maturity) was extracted, and the component sucrose and reducing sugars (such as glucose and fructose) were subjected to a membrane separation process to purify the sucrose for subsequent sugar refining and to obtain a feedstock for repeated bioethanol production. Nanofiltration (NF) of an ultrafiltration (UF) permeate using an NTR-7450 membrane (Nitto Denko Corporation, Osaka, Japan) concentrated the juice and produced a sucrose-rich fraction (143.2 g L -1 sucrose, 8.5 g L -1 glucose, and 4.5 g L -1 fructose). In addition, the above NF permeate was concentrated using an ESNA3 NF membrane to provide concentrated permeated sugars (227.9 g L -1 ) and capture various amino acids in the juice, enabling subsequent ethanol fermentation without the addition of an exogenous nitrogen source. Sequential batch fermentation using the ESNA3 membrane concentrate provided an ethanol titer and theoretical ethanol yield of 102.5-109.5 g L -1 and 84.4-89.6%, respectively, throughout the five-cycle batch fermentation by Saccharomyces cerevisiae BY4741. Our results demonstrate that a membrane process using UF and two types of NF membranes has the potential to allow sucrose purification and repeated bioethanol production.

Fermentation process tracking through enhanced spectral calibration modeling.

Science.gov (United States)

Triadaphillou, Sophia; Martin, Elaine; Montague, Gary; Norden, Alison; Jeffkins, Paul; Stimpson, Sarah

2007-06-15

The FDA process analytical technology (PAT) initiative will materialize in a significant increase in the number of installations of spectroscopic instrumentation. However, to attain the greatest benefit from the data generated, there is a need for calibration procedures that extract the maximum information content. For example, in fermentation processes, the interpretation of the resulting spectra is challenging as a consequence of the large number of wavelengths recorded, the underlying correlation structure that is evident between the wavelengths and the impact of the measurement environment. Approaches to the development of calibration models have been based on the application of partial least squares (PLS) either to the full spectral signature or to a subset of wavelengths. This paper presents a new approach to calibration modeling that combines a wavelength selection procedure, spectral window selection (SWS), where windows of wavelengths are automatically selected which are subsequently used as the basis of the calibration model. However, due to the non-uniqueness of the windows selected when the algorithm is executed repeatedly, multiple models are constructed and these are then combined using stacking thereby increasing the robustness of the final calibration model. The methodology is applied to data generated during the monitoring of broth concentrations in an industrial fermentation process from on-line near-infrared (NIR) and mid-infrared (MIR) spectrometers. It is shown that the proposed calibration modeling procedure outperforms traditional calibration procedures, as well as enabling the identification of the critical regions of the spectra with regard to the fermentation process.

Images of a Bose-Einstein condensates: diagonal dynamical Bogoliubov vacuum

International Nuclear Information System (INIS)

Dziarmaga, J.; Sacha, K.; Karkuszewski, Z.

2005-01-01

Evolution of a Bose-Einstein condensate subject to a time-dependent external perturbation can be described by a time-dependent Bogoliubov theory: a condensate initially in its ground state evolves into a time-dependent excited state which can be formally written as a time-dependent Bogoliubov vacuum annihilated by time-dependent quasiparticle annihilation operators. We prove that any Bogoliubov vacuum can be brought to a diagonal form in a time-dependent orthonormal basis. This diagonal form is taylored for simulations of quantum measurements on excited condensates. As an example we work out a model of atomic interferometer where a trap potential is split in two parts by a potential barrier, and then atoms are released by opening the double-well trap potential. In the Gross-Pitaevskii approximation the released atoms give a high contrast interference pattern with repeatable position of interference fringes. In the two-mode tight-binding approximation the effect of phase diffusion makes the position of fringes fluctuate from experiment to experiment but every single realisation of experiment gives a high quality interference pattern. The time-dependent Bogoliubov theory is a more realistic description of the experiment which goes beyond both approximations. Using the diagonal time-dependent Bogoliubov vacuum we show that in addition to position fluctuations the interference pattern is also loosing its high quality contrast. (author)

Absolute calibration of a hydrogen discharge lamp in the vacuum ultraviolet

Science.gov (United States)

Nealy, J. E.

1975-01-01

A low-pressure hydrogen discharge lamp was calibrated for radiant intensity in the vacuum ultraviolet spectral region on an absolute basis and was employed as a laboratory standard source in spectrograph calibrations. This calibration was accomplished through the use of a standard photodiode detector obtained from the National Bureau of Standards together with onsite measurements of spectral properties of optical components used. The stability of the light source for use in the calibration of vacuum ultraviolet spectrographs and optical systems was investigated and found to be amenable to laboratory applications. The lamp was studied for a range of operating parameters; the results indicate that with appropriate peripheral instrumentation, the light source can be used as a secondary laboratory standard source when operated under preset controlled conditions. Absolute intensity measurements were recorded for the wavelengths 127.7, 158.0, 177.5, and 195.0 nm for a time period of over 1 month, and the measurements were found to be repeatable to within 11 percent.

Fermentation performance of engineered and evolved xylose-fermenting Saccharomyces cerevisiae strains

DEFF Research Database (Denmark)

Sonderegger, M.; Jeppsson, M.; Larsson, C.

2004-01-01

Lignocellulose hydrolysate is an abundant substrate for bioethanol production. The ideal microorganism for such a fermentation process should combine rapid and efficient conversion of the available carbon sources to ethanol with high tolerance to ethanol and to inhibitory components in the hydrol......Lignocellulose hydrolysate is an abundant substrate for bioethanol production. The ideal microorganism for such a fermentation process should combine rapid and efficient conversion of the available carbon sources to ethanol with high tolerance to ethanol and to inhibitory components...... in the hydrolysate. A particular biological problem are the pentoses, which are not naturally metabolized by the main industrial ethanol producer Saccharomyces cerevisiae. Several recombinant, mutated, and evolved xylose fermenting S. cerevisiae strains have been developed recently. We compare here the fermentation...

Influence of Gap Distance on Vacuum Arc Characteristics of Cup Type AMF Electrode in Vacuum Interrupters

International Nuclear Information System (INIS)

Cheng Shaoyong; Xiu Shixin; Wang Jimei; Shen Zhengchao

2006-01-01

The greenhouse effect of SF 6 is a great concern today. The development of high voltage vacuum circuit breakers becomes more important. The vacuum circuit breaker has minimum pollution to the environment. The vacuum interrupter is the key part of a vacuum circuit breaker. The interrupting characteristics in vacuum and arc-controlling technique are the main problems to be solved for a longer gap distance in developing high voltage vacuum interrupters. To understand the vacuum arc characteristics and provide effective technique to control vacuum arc in a long gap distance, the arc mode transition of a cup-type axial magnetic field electrode is observed by a high-speed charge coupled device (CCD) video camera under different gap distances while the arc voltage and arc current are recorded. The controlling ability of the axial magnetic field on vacuum arc obviously decreases when the gap distance is longer than 40 mm. The noise components and mean value of the arc voltage significantly increase. The effective method for controlling the vacuum arc characteristics is provided by long gap distances based on the test results. The test results can be used as a reference to develop high voltage and large capacity vacuum interrupters

Vacuum-assisted delivery

Science.gov (United States)

... medlineplus.gov/ency/patientinstructions/000514.htm Vacuum-assisted delivery To use the sharing features on this page, ... through the birth canal. When is Vacuum-assisted Delivery Needed? Even after your cervix is fully dilated ( ...

In vitro batch fecal fermentation comparison of gas and short-chain fatty acid production using "slowly fermentable" dietary fibers.

Science.gov (United States)

Kaur, Amandeep; Rose, Devin J; Rumpagaporn, Pinthip; Patterson, John A; Hamaker, Bruce R

2011-01-01

Sustained colonic fermentation supplies beneficial fermentative by-products to the distal colon, which is particularly prone to intestinal ailments. Blunted/delayed initial fermentation may also lead to less bloating. Previously, we reported that starch-entrapped alginate-based microspheres act as a slowly fermenting dietary fiber. This material was used in the present study to provide a benchmark to compare to other "slowly fermentable" fibers. Dietary fibers with previous reports of slow fermentation, namely, long-chain inulin, psyllium, alkali-soluble corn bran arabinoxylan, and long-chain β-glucan, as well as starch-entrapped microspheres were subjected to in vitro upper gastrointestinal digestion and human fecal fermentation and measured over 48 h for pH, gas, and short-chain fatty acids (SCFA). The resistant fraction of cooked and cooled potato starch was used as another form of fermentable starch and fructooligosaccharides (FOS) served as a fast fermenting control. Corn bran arabinoxylan and long-chain β-glucan initially appeared slower fermenting with comparatively low gas and SCFA production, but later fermented rapidly with little remaining in the final half of the fermentation period. Long-chain inulin and psyllium had slow and moderate, but incomplete, fermentation. The resistant fraction of cooked and cooled potato starch fermented rapidly and appeared similar to FOS. In conclusion, compared to the benchmark slowly fermentable starch-entrapped microspheres, a number of the purported slowly fermentable fibers fermented fairly rapidly overall and, of this group, only the starch-entrapped microspheres appreciably fermented in the second half of the fermentation period. Consumption of dietary fibers, particularly commercial prebiotics, leads to uncomfortable feelings of bloating and flatulence due to their rapid degradation in our large intestine. This article employs claimed potential slowly fermenting fibers and compares their fermentation rates

R and D ERL: Vacuum

International Nuclear Information System (INIS)

Mapes, M.; Smart, L.; Weiss, D.; Steszyn, A.; Todd, R.

2010-01-01

The ERL Vacuum systems are depicted in a figure. ERL has eight vacuum volumes with various sets of requirements. A summary of vacuum related requirements is provided in a table. Five of the eight volumes comprise the electron beamline. They are the 5-cell Superconducting RF Cavity, Superconducting e-gun, injection, loop and beam dump. Two vacuum regions are the individual cryostats insulating the 5-cell Superconducting RF Cavity and the Superconducting e-gun structures. The last ERL vacuum volume not shown in the schematic is the laser transport line. The beamline vacuum regions are separated by electropneumatic gate valves. The beam dump is common with loop beamline but is considered a separate volume due to geometry and requirements. Vacuum in the 5-cell SRF cavity is maintained in the ∼10 -9 torr range at room temperature by two 20 l/s ion pumps and in the e-gun SRF cavity by one 60 l/s ion pump. Vacuum in the SRF cavities operated at 2 o K is reduced to low 10 -11 torr via cryopumping of the cavity walls. The cathode of the e-gun must be protected from poisoning, which can occur if vacuum adjacent to the e-gun in the injection line exceeds 10-11 torr range in the injection warm beamline near the e-gun exit. The vacuum requirements for beam operation in the loop and beam dump are 10-9 torr range. The beamlines are evacuated from atmospheric pressure to high vacuum level with a particulate free, oil free turbomolecular pumping cart. 25 l/s shielded ion pumps distributed throughout the beamlines maintain the vacuum requirement. Due to the more demanding vacuum requirement of the injection beamline proximate to the e-gun, a vacuum bakeout of the injection beamline is required. In addition, two 200 l/s diode ion pumps and supplemental pumping provided by titanium sublimation pumps are installed in the injection line just beyond the exit of the e-gun. Due to expected gas load a similar pumping arrangement is planned for the beam dump. The cryostat vacuum thermally

Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans.

Science.gov (United States)

Romero-Cortes, Teresa; Salgado-Cervantes, Marco Antonio; García-Alamilla, Pedro; García-Alvarado, Miguel Angel; Rodríguez-Jimenes, Guadalupe del C; Hidalgo-Morales, Madeleine; Robles-Olvera, Víctor

2013-08-15

During traditional cocoa processing, the end of fermentation is empirically determined by the workers; consequently, a high variability on the quality of fermented cocoa beans is observed. Some physicochemical properties (such as fermentation index) have been used to measure the degree of fermentation and changes in quality, but only after the fermentation process has concluded, using dried cocoa beans. This would suggest that it is necessary to establish a relationship between the chemical changes inside the cocoa bean and the fermentation conditions during the fermentation in order to standardize the process. Cocoa beans were traditionally fermented inside wooden boxes, sampled every 24 h and analyzed to evaluate fermentation changes in complete bean, cotyledon and dried beans. The value of the fermentation index suggested as the minimal adequate (≥1) was observed at 72 h in all bean parts analyzed. At this time, values of pH, spectral absorption, total protein hydrolysis and vicilin-class globulins of fermented beans suggested that they were well fermented. Since no difference was found between the types of samples, the pH value could be used as a first indicator of the end of the fermentation and confirmed by evaluation of the fermentation index using undried samples, during the process. © 2013 Society of Chemical Industry.

Modelling ethanol production from cellulose: separate hydrolysis and fermentation versus simultaneous saccharification and fermentation

NARCIS (Netherlands)

Drissen, R.E.T.; Maas, R.H.W.; Tramper, J.; Beeftink, H.H.

2009-01-01

In ethanol production from cellulose, enzymatic hydrolysis, and fermentative conversion may be performed sequentially (separate hydrolysis and fermentation, SHF) or in a single reaction vessel (simultaneous saccharification and fermentation, SSF). Opting for either is essentially a trade-off between

Alcoholic fermentation of whey

Energy Technology Data Exchange (ETDEWEB)

Beach, A S; Holland, J W

1958-09-10

The lactose of whey and other milk products is rapidly fermented to ethanol by means of Candida pseudotropicalis strain XI. The fermentation is complete in about 12 hours and yields about 45% ethanol based on the weight of lactose. Conditions favoring the fermentation and inhibiting lactic acid production include pH 4.5, 30/sup 0/, and continuous aeration.

Fermentation of sugar to ethyl alcohol in the presence of proteolytic enzymes

Energy Technology Data Exchange (ETDEWEB)

Coates, E W; Conde Julio, C

1963-06-11

Sugar is fermented to EtOH by yeasts capable of elaborating zymase and proteolytic enzymes, the zymase component comprising exceptionally large amounts of phosphatase. Saccharomyces ellipsoideus was acclimated to 20% EtOH by growing on fresh pineapple juice in a medium consisting of malt sirup 15, sugar sirup 3, and pineapple juice 82%. An aqueous solution of 2000 gallons of sugar cane molasses in H/sub 2/O to give a Brix of 16/sup 0/ was placed in a 48,000-gallon fermentor. S. ellipsoideus with a cell constant of 1 x 10/sup 9/ cells/ml was added, with sufficient H/sub 2/SO/sub 4/ to adjust the pH to approximately 4.5. Fermentation was carried out at 35/sup 0/ until the Brix dropped to 8/sup 0/, after which it was brought back to 16/sup 0/ by adding 6000 gallons of sirup containing nutrients in H/sub 2/O. This process was repeated with another 6000 and then 2000 gallons of sirup. The total fermentation required 48 h and the EtOH content was 15.25% by volume. Te EtOH was recovered in the usual manner by removal of solids and fractional distillation.

Comparison of fermentation of diets of variable composition and microbial populations in the rumen of sheep and Rusitec fermenters. I. Digestibility, fermentation parameters, and microbial growth.

Science.gov (United States)

Martínez, M E; Ranilla, M J; Tejido, M L; Ramos, S; Carro, M D

2010-08-01

Four ruminally and duodenally cannulated sheep and 8 Rusitec fermenters were used to determine the effects of forage to concentrate (F:C) ratio and type of forage in the diet on ruminal fermentation and microbial protein synthesis. The purpose of the study was to assess how closely fermenters can mimic the dietary differences found in vivo. The 4 experimental diets contained F:C ratios of 70:30 or 30:70 with either alfalfa hay or grass hay as the forage. Microbial growth was determined in both systems using (15)N as a microbial marker. Rusitec fermenters detected differences between diets similar to those observed in sheep by changing F:C ratio on pH; neutral detergent fiber digestibility; total volatile fatty acid concentrations; molar proportions of acetate, propionate, butyrate, isovalerate, and caproate; and amylase activity. In contrast, Rusitec fermenters did not reproduce the dietary differences found in sheep for NH(3)-N and lactate concentrations, dry matter (DM) digestibility, proportions of isobutyrate and valerate, carboxymethylcellulase and xylanase activities, and microbial growth and its efficiency. Regarding the effect of the type of forage in the diet, Rusitec fermenters detected differences between diets similar to those found in sheep for most determined parameters, with the exception of pH, DM digestibility, butyrate proportion, and carboxymethylcellulase activity. Minimum pH and maximal volatile fatty acid concentrations were reached at 2h and at 6 to 8h postfeeding in sheep and fermenters, respectively, indicating that feed fermentation was slower in fermenters compared with that in sheep. There were differences between systems in the magnitude of most determined parameters. In general, fermenters showed lower lactate concentrations, neutral detergent fiber digestibility, acetate:propionate ratios, and enzymatic activities. On the contrary, fermenters showed greater NH(3)-N concentrations, DM digestibility, and proportions of propionate

TRADITIONAL FERMENTED FOODS OF LESOTHO

Directory of Open Access Journals (Sweden)

Tendekayi H. Gadaga

2013-06-01

Full Text Available This paper describes the traditional methods of preparing fermented foods and beverages of Lesotho. Information on the preparation methods was obtained through a combination of literature review and face to face interviews with respondents from Roma in Lesotho. An unstructured questionnaire was used to capture information on the processes, raw materials and utensils used. Four products; motoho (a fermented porridge, Sesotho (a sorghum based alcoholic beverage, hopose (sorghum fermented beer with added hops and mafi (spontaneously fermented milk, were found to be the main fermented foods prepared and consumed at household level in Lesotho. Motoho is a thin gruel, popular as refreshing beverage as well as a weaning food. Sesotho is sorghum based alcoholic beverage prepared for household consumption as well as for sale. It is consumed in the actively fermenting state. Mafi is the name given to spontaneously fermented milk with a thick consistency. Little research has been done on the technological aspects, including the microbiological and biochemical characteristics of fermented foods in Lesotho. Some of the traditional aspects of the preparation methods, such as use of earthenware pots, are being replaced, and modern equipment including plastic utensils are being used. There is need for further systematic studies on the microbiological and biochemical characteristics of these these products.

Vacuum considerations: summary

International Nuclear Information System (INIS)

Blechschmidt, D.; Halama, H.J.

1978-01-01

A summary is given of the efforts of a vacuum systems study group of the workshop on a Heavy Ion Demonstration Experiment (HIDE) for heavy ion fusion. An inadequate knowledge of cross-sections prevents a more concrete vacuum system design. Experiments leading to trustworthy numbers for charge exchange, stripping and capture cross-sections are badly needed and should start as soon as possible. In linacs, beam loss will be almost directly proportional to the pressure inside the tanks. The tanks should, therefore, be built in such a way that they can be baked-out in situ to improve their vacuum, especially if the cross-sections turn out to be higher than anticipated. Using standard UHV techniques and existing pumps, an even lower pressure can be achieved. The vacuum system design for circular machines will be very difficult, and in some cases, beyond the present state-of-the-art

Fermentation of sugar-beet molasses

Energy Technology Data Exchange (ETDEWEB)

Malchenko, A L; Krishtul, F B

1956-08-25

Sugar-beet molasses is fermented with yeast separated from the mash, sterilized, and reactivated. To reduce sugar losses and hasten fermentation, the yeast is removed from the mash as the cells fall to the bottom during the fermentation process.

Modern vacuum physics

CERN Document Server

Chambers, Austin

2005-01-01

Modern Vacuum Physics presents the principles and practices of vacuum science and technology along with a number of applications in research and industrial production. The first half of the book builds a foundation in gases and vapors under rarefied conditions, The second half presents examples of the analysis of representative systems and describes some of the exciting developments in which vacuum plays an important role. The final chapter addresses practical matters, such as materials, components, and leak detection. Throughout the book, the author''s explanations are presented in terms of first principles and basic physics, augmented by illustrative worked examples and numerous figures.

Gravitation and vacuum field

International Nuclear Information System (INIS)

Tevikyan, R.V.

1986-01-01

This paper presents equations that describe particles with spins s = 0, 1/2, 1 completely and which also describe 2s + 2 limiting fields as E → ∞. It is shown that the ordinary Hilbert-Einstein action for the gravitation field must be augmented by the action for the Bose vacuum field. This means that one must introduce in the gravitational equations a cosmological term proportional to the square of the strength of the Bose vacuum field. It is shown that the theory of gravitation describes three realities: matter, field, and vacuum field. A new form of matter--the vacuum field--is introduced into field theory

Surge-damping vacuum valve

International Nuclear Information System (INIS)

Bullock, J.C.; Kelley, B.E.

1977-01-01

A valve for damping out flow surges in a vacuum system is described. The surge-damping mechanism consists of a slotted, spring-loaded disk adjacent to the valve's vacuum port (the flow passage to the vacuum roughing pump). Under flow surge conditions, the differential pressure forces the disk into a sealing engagement with the vacuum port, thereby restricting the gas flow path to narrow slots in the disk's periphery. The increased flow damps out the flow surge. When pressure is equalized on both sides of the valve, the spring load moves the disk away from the port to restore full flow conductance through the valve

Food Technologies: Fermentation

NARCIS (Netherlands)

Nout, M.J.R.

2014-01-01

Fermentation refers to the use of microorganisms to achieve desirable food properties in the fermented food or beverage. Although the word ‘fermentation’ indicates ‘anaerobic metabolism,’ it is also used in a broader sense to indicate all anaerobic and aerobic microbiological and biochemical

Comparison of vacuum rise time, vacuum limit accuracy, and occlusion break surge of 3 new phacoemulsification systems.

Science.gov (United States)

Han, Young Keun; Miller, Kevin M

2009-08-01

To compare vacuum rise time, vacuum limit accuracy, and occlusion break surge of 3 new phacoemulsification machines. Jules Stein Eye Institute and Department of Ophthalmology, David Geffen School of Medicine at UCLA, Los Angeles, California, USA. The vacuum rise time under normal and enhanced aspiration modes, vacuum limit accuracy, and occlusion break surge of the Infiniti Vision System, Stellaris Vision Enhancement System, and WhiteStar Signature Phacoemulsification System were tested. Vacuum rise time and limit accuracy were measured at limit settings of 400 mm Hg and 600 mm Hg. Surge area was recorded at vacuum limit settings of 200 mm Hg, 300 mm Hg, 400 mm Hg, and 500 mm Hg. The Infiniti had the fastest vacuum rise times under normal and enhanced aspiration modes. At 4 seconds, the vacuum limit accuracy was greatest with the Infiniti at the 400 mm Hg limit and the Signature at the 600 mm Hg limit. The Stellaris did not reach either vacuum target. The Infiniti performed better than the other 2 machines during testing of occlusion break surge at all vacuum limit settings above 200 mm Hg. Under controlled laboratory test conditions, the Infiniti had the fastest vacuum rise time, greatest vacuum limit accuracy at 400 mm Hg, and least occlusion break surge. These results can be explained by the lower compliance of the Infiniti system.

Xylose fermentation to ethanol

Energy Technology Data Exchange (ETDEWEB)

McMillan, J.D.

1993-01-01

The past several years have seen tremendous progress in the understanding of xylose metabolism and in the identification, characterization, and development of strains with improved xylose fermentation characteristics. A survey of the numerous microorganisms capable of directly fermenting xylose to ethanol indicates that wild-type yeast and recombinant bacteria offer the best overall performance in terms of high yield, final ethanol concentration, and volumetric productivity. The best performing bacteria, yeast, and fungi can achieve yields greater than 0.4 g/g and final ethanol concentrations approaching 5%. Productivities remain low for most yeast and particularly for fungi, but volumetric productivities exceeding 1.0 g/L-h have been reported for xylose-fermenting bacteria. In terms of wild-type microorganisms, strains of the yeast Pichia stipitis show the most promise in the short term for direct high-yield fermentation of xylose without byproduct formation. Of the recombinant xylose-fermenting microorganisms developed, recombinant E. coli ATTC 11303 (pLOI297) exhibits the most favorable performance characteristics reported to date.

The Brewing Process: Optimizing the Fermentation

Directory of Open Access Journals (Sweden)

Teodora Coldea

2014-11-01

Full Text Available Beer is a carbonated alcoholic beverage obtained by alcoholic fermentation of malt wort boiled with hops. Brown beer obtained at Beer Pilot Station of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca was the result of a recipe based on blond, caramel and black malt in different proportions, water, hops and yeast. This study aimed to monitorize the evolution of wort in primary and secondary alcoholic fermentation in order to optimize the process. Two wort batches were assambled in order to increase the brewing yeast fermentation performance. The primary fermentation was 14 days, followed by another 14 days of secondary fermentation (maturation. The must fermentation monitoring was done by the automatic FermentoStar analyzer. The whole fermentation process was monitorized (temperature, pH, alcohol concentration, apparent and total wort extract.

Vacuum type D initial data

Science.gov (United States)

García-Parrado Gómez-Lobo, Alfonso

2016-09-01

A vacuum type D initial data set is a vacuum initial data set of the Einstein field equations whose data development contains a region where the space–time is of Petrov type D. In this paper we give a systematic characterisation of a vacuum type D initial data set. By systematic we mean that the only quantities involved are those appearing in the vacuum constraints, namely the first fundamental form (Riemannian metric) and the second fundamental form. Our characterisation is a set of conditions consisting of the vacuum constraints and some additional differential equations for the first and second fundamental forms These conditions can be regarded as a system of partial differential equations on a Riemannian manifold and the solutions of the system contain all possible regular vacuum type D initial data sets. As an application we particularise our conditions for the case of vacuum data whose data development is a subset of the Kerr solution. This has applications in the formulation of the nonlinear stability problem of the Kerr black hole.

Vacuum pumping concepts for ETF

International Nuclear Information System (INIS)

Homeyer, W.G.

1980-09-01

The Engineering Test Facility (ETF) poses unique vacuum pumping requirements due to its large size and long burn characteristics. These requirements include torus vacuum pumping initially and between burns and pumping of neutralized gas from divertor collector chambers. It was found that the requirements could be met by compound cryopumps in which molecular sieve 5A is used as the cryosorbent. The pumps, ducts, and vacuum valves required are large but fit with other ETF components and do not require major advances in vacuum pumping technology. Several additional design, analytical, and experimental studies were identified as needed to optimize designs and provide better design definition for the ETF vacuum pumping systems

Structure of Nonlocal quark vacuum condensate in non-perturbative QCD vacuum

International Nuclear Information System (INIS)

Xiang Qianfei; Ma Weixing; Zhou Lijuan; Jiang Weizhou

2014-01-01

Based on the Dyson-Schwinger Equations (DSEs) with the rainbow truncation, and Operator Product Expansion, the structure of nonlocal quark vacuum condensate in QCD, described by quark self-energy functions A_f and B_f given usually by the solutions of the DSEs of quark propagator, is predicted numerically. We also calculate the local quark vacuum condensate, quark-gluon mixed local vacuum condensate, and quark virtuality. The self-energy functions A_f and B_f are given by the parameterized quark propagator functions σ_v"f (p"2) and σ_s"f (p"2) of Roberts and Williams, instead of the numerical solutions of the DSEs. Our calculated results are in reasonable agreement with those of QCD sum rules, Lattice QCD calculations, and instanton model predictions, although the resulting local quark vacuum condensate for light quarks, u, d, s, are a little bit larger than those of the above theoretical predictions. We think the differences are caused by model dependence. The larger of strange quark vacuum condensate than u, d quark is due to the s quark mass which is more larger than u, d quark masses. Of course, the Roberts-Williams parameterized quark propagator is an empirical formulism, which approximately describes quark propagation. (authors)

27 CFR 24.197 - Production by fermentation.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Production by fermentation... fermentation. In producing special natural wine by fermentation, flavoring materials may be added before or during fermentation. Special natural wine produced by fermentation may be ameliorated in the same manner...

Anaerobic xylose fermentation by Spathaspora passalidarum

DEFF Research Database (Denmark)

Hou, Xiaoru

2012-01-01

A cost-effective conversion of lignocellulosic biomass into bioethanol requires that the xylose released from the hemicellulose fraction (20–40% of biomass) can be fermented. Baker’s yeast, Saccharomyces cerevisiae, efficiently ferments glucose but it lacks the ability to ferment xylose. Xylose-fermenting...... yeast such as Pichia stipitis requires accurately controlled microaerophilic conditions during the xylose fermentation, rendering the process technically difficult and expensive. In this study, it is demonstrated that under anaerobic conditions Spathaspora passalidarum showed high ethanol production...

Shiva and Argus target diagnostics vacuum systems

International Nuclear Information System (INIS)

Glaros, S.S.; Mayo, S.E.; Campbell, D.; Holeman, D.

1978-09-01

The normal operation of LLL's Argus and Shiva laser irradiation facilities demand a main vacuum system for the target chamber and a separate local vacuum system for each of the larger appendage dianostics. This paper will describe the Argus and Shiva main vacuum systems, their respective auxiliary vacuum systems and the individual diagnostics with their respective special vacuum requirements and subsequent vacuum systems. Our latest approach to automatic computer-controlled vacuum systems will be presented

Fermentation of melon seeds for “Ogiri egusi” as affected by fermentation variables using Bacillus subtilis

Directory of Open Access Journals (Sweden)

Ogueke, C. C.

2013-12-01

Full Text Available Aims: Manipulation of fermentation variables during ‘Ogiri egusi’ production using Bacillus subtilis was studied with the view to improving the fermentation process and quality of product. The variables studied were relative humidity (RH, temperature and pore size of wrapping material. Methodology and results: Effect of variables on amino nitrogen, pH and peroxide value was determined on 24 h basis for 96 h. Attempt on optimization of process using response surface method was made. Amino nitrogen increased with fermentation time, the highest value (6.25 mg N/g being obtained from sample fermented at 75% RH, temperature 35 °C and 90 µm pore size of wrapping material. Fermentation attained its peak at 48 h fermentation time. pH increased into the alkaline range within the period, the highest value (7.81 being from sample that gave the highest amount of amino nitrogen. Peroxide values obtained in all samples were far below the recommended value of 30 Meq/kg. However, the highest value (4.16 Keq/kg was obtained in sample fermented at 85% RH, temperature 30 °C and 70 µm pore size of wrapper. Statistical analysis and response surface plots associated with analysis showed that the quadratic effect of variables was significant (p = 0.05. Effects of relative humidity and pore size of wrapping material were also significant and accounted for 99.56% of the amino nitrogen variation. Conclusion, significance and impact study: Manipulation of the fermentation variables significantly improved the process. Thus use of response surface method optimized the fermentation process especially the effects of relative humidity and pore size of wrapping materials. The suggested combination of variables for optimum fermentation is 75% RH, temperature 35 °C and 70 µm pore size of wrapper. This ultimately will improve product quality and reduce fermentation time.

CERN Vacuum-System Activities during the Long Shutdown 1: The LHC Beam Vacuum

CERN Document Server

Baglin, V; Chiggiato, P; Jimenez, JM; Lanza, G

2014-01-01

After the Long Shutdown 1 (LS1) and the consolidation of the magnet bus bars, the CERN Large Hadron Collider (LHC) will operate with nominal beam parameters. Larger beam energy, beam intensities and luminosity are expected. Despite the very good performance of the beam vacuum system during the 2010-12 physics run (Run 1), some particular areas require attention for repair, consolidation and upgrade. Among the main activities, a large campaign aiming at the repair of the RF bridges of some vacuum modules is conducted. Moreover, consolidation of the cryogenic beam vacuum systems with burst disk for safety reasons is implemented. In addition, NEG cartridges, NEG coated inserts and new instruments for the vacuum system upgrade are installed. Besides these activities, repair, consolidation and upgrades of other beam equipment such as collimators, kickers and beam instrumentations are carried out. In this paper, the motivation and the description for such activities, together with the expected beam vacuum performa...

The AGS Booster vacuum systems

International Nuclear Information System (INIS)

Hseuh, H.C.

1989-01-01

The AGS Booster is a synchrotron for the acceleration of both protons and heavy ions. The design pressure of low 10 -11 mbar is required to minimize beam loss of the partially stripped heavy ions. To remove contaminants and to reduce outgassing, the vacuum chambers and the components located in them will be chemically cleaned, vacuum fired, baked then treated with nitric oxide. The vacuum sector will be insitu baked to a minimum of 200 degree C and pumped by the combination of sputter ion pumps and titanium sublimation pumps. This paper describes the design and the processing of this ultra high vacuum system, and the performance of some half-cell vacuum chambers. 9 refs., 7 figs

The symmetries of the vacuum

International Nuclear Information System (INIS)

Fleming, H.

1985-01-01

The vacuum equation of state required by cosmological inflation is taken seriously as a general property of the cosmological vacuum. This correctly restricts the class of theories which admit inflation. A model of such a vacuum is presented that leads naturally to the cosmological principle. (Author) [pt

Commercial Biomass Syngas Fermentation

Directory of Open Access Journals (Sweden)

James Daniell

2012-12-01

Full Text Available The use of gas fermentation for the production of low carbon biofuels such as ethanol or butanol from lignocellulosic biomass is an area currently undergoing intensive research and development, with the first commercial units expected to commence operation in the near future. In this process, biomass is first converted into carbon monoxide (CO and hydrogen (H2-rich synthesis gas (syngas via gasification, and subsequently fermented to hydrocarbons by acetogenic bacteria. Several studies have been performed over the last few years to optimise both biomass gasification and syngas fermentation with significant progress being reported in both areas. While challenges associated with the scale-up and operation of this novel process remain, this strategy offers numerous advantages compared with established fermentation and purely thermochemical approaches to biofuel production in terms of feedstock flexibility and production cost. In recent times, metabolic engineering and synthetic biology techniques have been applied to gas fermenting organisms, paving the way for gases to be used as the feedstock for the commercial production of increasingly energy dense fuels and more valuable chemicals.

Regulating vacuum pump speed with feedback control

International Nuclear Information System (INIS)

Ludington, D.C.; Aneshansley, D.J.; Pellerin, R.; Guo, F.

1992-01-01

Considerable energy is wasted by the vacuum pump/motor on dairy farms. The output capacity (m 3 /min or cfm) of the vacuum pump always exceeds the capacity needed to milk cows and wash pipelines. Vacuum pumps run at full speed and load regardless of actual need for air. Excess air is admitted through a controller. Energy can be saved from electrical demand reduced by regulating vacuum pump speed according to air based on air usage. An adjustable speed drive (ASD) on the motor and controlled based upon air usage, can reduce the energy used by the vacuum pump. However, the ASD unit tested could not maintain vacuum levels within generally accepted guidelines when air usage changed. Adding a high vacuum reserve and a dual vacuum controller between the vacuum pump and the milking pipeline brought vacuum stability within guidelines. The ASD/dual vacuum system can reduce energy consumption and demand by at least 50 percent during milking and provide better vacuum stability than conventional systems. Tests were not run during washing cycles. Using 1990 costs and only the energy saved during milking, the simple payback on investment in new equipment for a 5 hp motor, speed controller and vacuum regulator would be about 5 years

Influence of aeration in the fermentative activity of Kloeckera apiculata during fermentation of apple juice

International Nuclear Information System (INIS)

Estela Escalante, Waldir D; Rychtera, Mojmir; Melzoch, Karel; Guerrero Ochoa, Manuel R

2012-01-01

The influence of aeration on the fermentative activity of Kloeckera apiculata RIVE 9-2-1 was studied in order to evaluate the production of metabolites of the fermentation. To achieve this, the strain was cultured in Erlenmeyer flasks containing sterilized and aroma removed apple juice, and the chemical compounds produced during fermentation in shaken (200 min-1) and static (without agitation) cultivation were determined. The results showed that the agitation of the culture medium increases production of higher alcohols (till 591.0 mg/L) compared to static cultivation, whereas on the contrary, the production of acetic acid, ethyl acetate and glycerol (260.0 ± 11.0 mg/L, 196.0 ± 10.0 mg/L y 2.6±0.2 g/L) were higher compared to shaken cultivation (222.0 ± 8.0 mg/L, 96.0 ± 4.5 mg/L and 1.8 ± 0.2 g/L) respectively. Batch cultivations carried out in bioreactor with air flux of 25 l/h reported a growth rate μ of 0.17 h-1, production of ethanol (12.5 ± 2.0 g/L) and other compounds typically produced during alcoholic fermentation. The concentration of dissolved oxygen in the fermentation medium affects its metabolism thus; insufficient amounts of oxygen would provoke a respirofermentative metabolism. The best results in terms of organoleptic quality of the fermented beverage regarding to aroma, taste and flavor was obtained when fermented in static cultivation. The control of aeration during fermentation can be used to control the synthesis of chemical compounds of sensory impact in the production of fermented beverages.

The Source of the Quantum Vacuum

Directory of Open Access Journals (Sweden)

Daywitt W. C.

2009-01-01

Full Text Available The quantum vacuum consists of virtual particles randomly appearing and disappearing in free space. Ordinarily the wavenumber (or frequency spectrum of the zero-point fields for these virtual particles is assumed to be unbounded. The unbounded nature of the spectrum leads in turn to an infinite energy density for the quantum vacuum and an infinite renormalization mass for the free particle. This paper argues that there is a more fundamental vacuum state, the Planck vacuum, from which the quantum vacuum emerges and that the “graininess” of this more fundamental vacuum state truncates the wavenumber spectrum and leads to a finite energy density and a finite renormalization mass.

The Source of the Quantum Vacuum

Directory of Open Access Journals (Sweden)

Daywitt W. C.

2009-01-01

Full Text Available The quantum vacuum consists of virtual particles randomly appearing and disappearing in free space. Ordinarily the wavenumber (or frequency spectrum of the zero-point fields for these virtual particles is assumed to be unbounded. The unbounded nature of the spectrum leads in turn to an infinite energy density for the quantum vacuum and an infinite renormalization mass for the free particle. This paper argues that there is a more fundamental vacuum state, the Planck vacuum, from which the quantum vacuum emerges and that the "graininess" of this more fundamental vacuum state truncates the wavenumber spectrum and leads to a finite energy density and a finite renormalization mass.

Downstream extraction process development for recovery of organic acids from a fermentation broth.

Science.gov (United States)

Bekatorou, Argyro; Dima, Agapi; Tsafrakidou, Panagiotia; Boura, Konstantina; Lappa, Katerina; Kandylis, Panagiotis; Pissaridi, Katerina; Kanellaki, Maria; Koutinas, Athanasios A

2016-11-01

The present study focused on organic acids (OAs) recovery from an acidogenic fermentation broth, which is the main problem regarding the use of OAs for production of ester-based new generation biofuels or other applications. Specifically, 10 solvents were evaluated for OAs recovery from aqueous media and fermentation broths. The effects of pH, solvent/OAs solution ratios and application of successive extractions were studied. The 1:1 solvent/OAs ratio showed the best recovery rates in most cases. Butyric and isobutyric acids showed the highest recovery rates (80-90%), while lactic, succinic, and acetic acids were poorly recovered (up to 45%). The OAs recovery was significantly improved by successive 10-min extractions. Alcohols presented the best extraction performance. The process using repeated extractions with 3-methyl-1-butanol led to the highest OAs recovery. However, 1-butanol can be considered as the most cost-effective option taking into account its price and availability. Copyright © 2016 Elsevier Ltd. All rights reserved.

Butyric acid fermentation of sodium hydroxide pretreated rice straw with undefined mixed culture.

Science.gov (United States)

Ai, Binling; Li, Jianzheng; Chi, Xue; Meng, Jia; Liu, Chong; Shi, En

2014-05-01

This study describes an alternative mixed culture fermentation technology to anaerobically convert lignocellulosic biomass into butyric acid, a valuable product with wide application, without supplementary cellulolytic enzymes. Rice straw was soaked in 1% NaOH solution to increase digestibility. Among the tested pretreatment conditions, soaking rice straw at 50°C for 72 h removed ~66% of the lignin, but retained ~84% of the cellulose and ~71% of the hemicellulose. By using an undefined cellulose-degrading butyrate-producing microbial community as butyric acid producer in batch fermentation, about 6 g/l of butyric acid was produced from the pretreated rice straw, which accounted for ~76% of the total volatile fatty acids. In the repeated-batch operation, the butyric acid production declined batch by batch, which was most possibly caused by the shift of microbial community structure monitored by denaturing gradient gel electrophoresis. In this study, batch operation was observed to be more suitable for butyric acid production.

Scroll vacuum pump

Energy Technology Data Exchange (ETDEWEB)

Morishita, Etsuo; Suganami, Takuya; Nishida, Mitsuhiro; Kitora, Yoshihisa; Yamamoto, Sakuei; Fujii, Kosaburo

1988-02-25

An effort is made to apply a scroll machine to development of a vacuum pump. In view of mechanical simplification and load patterns, the vacuum pump uses a rotating mechanism to produce paired vortices rotating around each center. Chip seal and atmospheric pressure are utilized for axial gap sealing while a spring and atmospheric pressure for the radial gap sealing. In both gaps, the sealing direction is stationary relative to the environment during rotation, making it much easier to achieve effective sealing as compared to oscillating pumps. Since the compression ratio is high in vacuum pumps, a zero top clearance form is adopted for the central portion of vortices and an gas release valve is installed in the rotating axis. A compact Oldham coupling with a small inertia force is installed behind the vortices to maintain the required phase relations between the vortices. These improvements result in a vacuum of 1 Pa for dry operation and 10/sup -2/ Pa for oil flooded operation of a single-stage scroll machine at 1800 rpm. (5 figs, 1 tab, 4 refs)

Cosmology with decaying vacuum energy

International Nuclear Information System (INIS)

Freese, K.; Adams, F.; Frieman, J.; Mottola, E.

1987-09-01

Motivated by recent attempts to solve the cosmological constant problem, we examine the observational consequences of a vacuum energy density which decays in time. For all times later than t ∼ 1 sec, the ratio of the vacuum to the total energy density of the universe must be small. Although the vacuum cannot provide the ''missing mass'' required to close the universe today, its presence earlier in the history of the universe could have important consequences. We discuss restrictions on the vacuum energy arising from primordial nucleosynthesis, the microwave and gamma ray background spectra, and galaxy formation. A small vacuum component at the era of nucleosynthesis, 0.01 5, but in some cases would severely distort the microwave spectrum. 9 refs., 3 figs

Research in fermentation

Energy Technology Data Exchange (ETDEWEB)

Mills, A K

1966-01-01

The following aspects of the biochemistry of fermentation were discussed: carbohydrate, amino acid, S, and phosphate metabolisms in the yeast cell; pantothenic acid and biotin as the essential growth factors in yeast metabolisms; effects of different aeration conditions on yeast growth, mitochondria development, and lipid contents. Gas chromatographic studies of fermentation products are also discussed.

Approximated calculation of the vacuum wave function and vacuum energy of the LGT with RPA method

International Nuclear Information System (INIS)

Hui Ping

2004-01-01

The coupled cluster method is improved with the random phase approximation (RPA) to calculate vacuum wave function and vacuum energy of 2 + 1 - D SU(2) lattice gauge theory. In this calculating, the trial wave function composes of single-hollow graphs. The calculated results of vacuum wave functions show very good scaling behaviors at weak coupling region l/g 2 >1.2 from the third order to the sixth order, and the vacuum energy obtained with RPA method is lower than the vacuum energy obtained without RPA method, which means that this method is a more efficient one

Cold Vacuum Drying (CVD) Facility Vacuum Purge System Chilled Water System Design Description. System 47-4

International Nuclear Information System (INIS)

IRWIN, J.J.

2000-01-01

This system design description (SDD) addresses the Vacuum Purge System Chilled Water (VPSCHW) system. The discussion that follows is limited to the VPSCHW system and its interfaces with associated systems. The reader's attention is directed to Drawings H-1-82162, Cold Vacuum Drying Facility Process Equipment Skid PandID Vacuum System, and H-1-82224, Cold Vacuum Drying Facility Mechanical Utilities Process Chilled Water PandID. Figure 1-1 shows the location and equipment arrangement for the VPSCHW system. The VPSCHW system provides chilled water to the Vacuum Purge System (VPS). The chilled water provides the ability to condense water from the multi-canister overpack (MCO) outlet gases during the MCO vacuum and purge cycles. By condensing water from the MCO purge gas, the VPS can assist in drying the contents of the MCO

Vacuum science, technology, and applications

CERN Document Server

Naik, Pramod K

2018-01-01

Vacuum plays an important role in science and technology. The study of interaction of charged particles, neutrals and radiation with each other and with solid surfaces requires a vacuum environment for reliable investigations. Vacuum has contributed immensely to advancements made in nuclear science, space, metallurgy, electrical/electronic technology, chemical engineering, transportation, robotics and many other fields. This book is intended to assist students, scientists, technicians and engineers to understand the basics of vacuum science and technology for application in their projects. The fundamental theories, concepts, devices, applications, and key inventions are discussed.

Vacuum leak detector and method

Science.gov (United States)

Edwards, Jr., David

1983-01-01

Apparatus and method for detecting leakage in a vacuum system involves a moisture trap chamber connected to the vacuum system and to a pressure gauge. Moisture in the trap chamber is captured by freezing or by a moisture adsorbent to reduce the residual water vapor pressure therein to a negligible amount. The pressure gauge is then read to determine whether the vacuum system is leaky. By directing a stream of carbon dioxide or helium at potentially leaky parts of the vacuum system, the apparatus can be used with supplemental means to locate leaks.

Korean traditional fermented soybean products: Jang

Directory of Open Access Journals (Sweden)

Donghwa Shin

2015-03-01

Fermented products are going beyond the boundaries of their use as mere side dishes, and are seeing significant increases in their use as a functional food. Kanjang (fermented soy sauce, Doenjang (fermented soybean paste, and Gochujang (fermented red pepper paste are the most well-known fermented products in Korea. These products occupy an important place in people's daily lives as seasonings and are used in many side dishes. It has been proven through clinical studies that these products have many health benefits, such as their ability to fight cancer and diabetes, and to prevent obesity and constipation.

Fermented Broth in Tyrosinase- and Melanogenesis Inhibition

OpenAIRE

Chin-Feng Chan; Ching-Cheng Huang; Ming-Yuan Lee; Yung-Sheng Lin

2014-01-01

Fermented broth has a long history of applications in the food, pharmaceutical and cosmetic industries. Recently, the use of fermented broth in skin care products is in ascendance. This review investigates the efficacy of fermented broth in inhibiting tyrosinase and melanogenesis. Possible active ingredients and hypopigmentation mechanisms of fermented broth are discussed, and potential applications of fermented broth in the cosmetic industry are also addressed.

Protein modification by fermentation

DEFF Research Database (Denmark)

Barkholt, Helle Vibeke; Jørgensen, P.B.; Sørensen, Anne Dorthe

1998-01-01

The effect of fermentation on components of potential significance for the allergenicity of pea was analyzed. Pea flour was fermented with three lactic acid bacteria, Pediococcus pentosaceus, Lactococcus raffinolactis, and Lactobacillus plantarum, and two fungi, Rhizopus microsporus, var....... oligosporus and Geotrichum candidum. Residual antigenicity against antipea antibodies was reduced to 10% by the three lactic acid bacteria and R. microsporus. Reactions to anti-pea profilin and anti-Bet v I were still detectable after fermentation. The contents of lectin and pea protease inhibitor were...

Technical specification for vacuum systems

International Nuclear Information System (INIS)

Khaw, J.

1987-01-01

The vacuum systems at the Stanford Linear Accelerator Center (SLAC) are primarily of all-metal construction and operate at pressures from 10 -5 to 10 -11 Torr. The primary gas loads during operation result from thermal desorption and beam-induced desorption from the vacuum chamber walls. These desorption rates can be extremely high in the case of hydrocarbons and other contaminants. These specifications place a major emphasis on eliminating contamination sources. The specifications and procedures have been written to insure the cleanliness and vacuum integrity of all SLAC vacuum systems, and to assist personnel involved with SLAC vacuum systems in choosing and designing components that are compatible with existing systems and meet the quality and reliability of SLAC vacuum standards. The specification includes requirements on design, procurement, fabrication, chemical cleaning, clean room practices, welding and brazing, helium leak testing, residual gas analyzer testing, bakeout, venting, and pumpdown. Also appended are specifications regarding acceptable vendors, isopropyl alcohol, bakeable valve cleaning procedure, mechanical engineering safety inspection, notes on synchrotron radiation, and specifications of numerous individual components

Evaporation under vacuum condition

International Nuclear Information System (INIS)

Mizuta, Satoshi; Shibata, Yuki; Yuki, Kazuhisa; Hashizume, Hidetoshi; Toda, Saburo; Takase, Kazuyuki; Akimoto, Hajime

2000-01-01

In nuclear fusion reactor design, an event of water coolant ingress into its vacuum vessel is now being considered as one of the most probable accidents. In this report, the evaporation under vacuum condition is evaluated by using the evaporation model we have developed. The results show that shock-wave by the evaporation occurs whose behavior strongly depends on the initial conditions of vacuum. And in the case of lower initial pressure and temperature, the surface temp finally becomes higher than other conditions. (author)

Optimization strategies based on sequential quadratic programming applied for a fermentation process for butanol production.

Science.gov (United States)

Pinto Mariano, Adriano; Bastos Borba Costa, Caliane; de Franceschi de Angelis, Dejanira; Maugeri Filho, Francisco; Pires Atala, Daniel Ibraim; Wolf Maciel, Maria Regina; Maciel Filho, Rubens

2009-11-01

In this work, the mathematical optimization of a continuous flash fermentation process for the production of biobutanol was studied. The process consists of three interconnected units, as follows: fermentor, cell-retention system (tangential microfiltration), and vacuum flash vessel (responsible for the continuous recovery of butanol from the broth). The objective of the optimization was to maximize butanol productivity for a desired substrate conversion. Two strategies were compared for the optimization of the process. In one of them, the process was represented by a deterministic model with kinetic parameters determined experimentally and, in the other, by a statistical model obtained using the factorial design technique combined with simulation. For both strategies, the problem was written as a nonlinear programming problem and was solved with the sequential quadratic programming technique. The results showed that despite the very similar solutions obtained with both strategies, the problems found with the strategy using the deterministic model, such as lack of convergence and high computational time, make the use of the optimization strategy with the statistical model, which showed to be robust and fast, more suitable for the flash fermentation process, being recommended for real-time applications coupling optimization and control.

Gauge field vacuum structure in geometrical aspect

International Nuclear Information System (INIS)

Konopleva, N.P.

2003-01-01

Vacuum conception is one of the main conceptions of quantum field theory. Its meaning in classical field theory is also very profound. In this case the vacuum conception is closely connected with ideas of the space-time geometry. The global and local geometrical space-time conceptions lead to different vacuum definitions and therefore to different ways of physical theory construction. Some aspects of the gauge field vacuum structure are analyzed. It is shown that in the gauge field theory the vacuum Einstein equation solutions describe the relativistic vacuum as common vacuum of all gauge fields and its sources. Instantons (both usual and hyperbolical) are regarded as nongravitating matter, because they have zero energy-momentum tensors and correspond to vacuum Einstein equations

Yeasts Diversity in Fermented Foods and Beverages

Science.gov (United States)

Tamang, Jyoti Prakash; Fleet, Graham H.

People across the world have learnt to culture and use the essential microorganisms for production of fermented foods and alcoholic beverages. A fermented food is produced either spontaneously or by adding mixed/pure starter culture(s). Yeasts are among the essential functional microorganisms encountered in many fermented foods, and are commercially used in production of baker's yeast, breads, wine, beer, cheese, etc. In Asia, moulds are predominant followed by amylolytic and alcohol-producing yeasts in the fermentation processes, whereas in Africa, Europe, Australia and America, fermented products are prepared exclusively using bacteria or bacteria-yeasts mixed cultures. This chapter would focus on the varieties of fermented foods and alcoholic beverages produced by yeasts, their microbiology and role in food fermentation, widely used commercial starters (pilot production, molecular aspects), production technology of some common commercial fermented foods and alcoholic beverages, toxicity and food safety using yeasts cultures and socio-economy

Fermented Broth in Tyrosinase- and Melanogenesis Inhibition

Directory of Open Access Journals (Sweden)

Chin-Feng Chan

2014-08-01

Full Text Available Fermented broth has a long history of applications in the food, pharmaceutical and cosmetic industries. Recently, the use of fermented broth in skin care products is in ascendance. This review investigates the efficacy of fermented broth in inhibiting tyrosinase and melanogenesis. Possible active ingredients and hypopigmentation mechanisms of fermented broth are discussed, and potential applications of fermented broth in the cosmetic industry are also addressed.

Study on Molasses Concentration from Sugarcanne Bagasse for Biohydrogen Production using Enriched Granular Activated Carbon (GAC) Immobilised Cells by Repeated Batch Cultivation

Science.gov (United States)

Idris, Norfatiha; Aminah Lutpi, Nabilah; Ruhaizul Che Ridzuan, Che Mohd; Shian, Wong Yee; Nuraiti Tengku Izhar, Tengku

2018-03-01

Repeated batch cultivation is known as most attractive method in improving hydrogen productivity, due to the facts that this approach could minimize the reuse of the cell and the inoculum preparation. In addition, with the combination of attach growth system during the fermentation processes to produce biohydrogen, the density of cells will be increased and the cell washout could be avoided. Therefore, this study aimed to examine the effectiveness of repeated batch cultivation for enrichment of anaerobic mixed culture onto granular activated carbon (GAC) and investigate the effect of molasses concentration during immobilization of mixed culture onto the GAC. The molasses concentration using 50 %, 40 %, 30 %, 20 % and 10 % of diluted molasses were used as feedstock in the fermentation process. The maximum hydrogen production of 60 ml was obtained at 30 % of molasses concentration with 831 ppm of hydrogen concentration. Thus, the kinetic parameter obtained from the batch profiling based on modified Gompertz equation are, Hm= 58 ml for the maximum hydrogen production and Rm= 2.02 ml/h representing the hydrogen production rate.

High-strength fermentable wastewater reclamation through a sequential process of anaerobic fermentation followed by microalgae cultivation.

Science.gov (United States)

Qi, Wenqiang; Chen, Taojing; Wang, Liang; Wu, Minghong; Zhao, Quanyu; Wei, Wei

2017-03-01

In this study, the sequential process of anaerobic fermentation followed by microalgae cultivation was evaluated from both nutrient and energy recovery standpoints. The effects of different fermentation type on the biogas generation, broth metabolites' composition, algal growth and nutrients' utilization, and energy conversion efficiencies for the whole processes were discussed. When the fermentation was designed to produce hydrogen-dominating biogas, the total energy conversion efficiency (TECE) of the sequential process was higher than that of the methane fermentation one. With the production of hydrogen in anaerobic fermentation, more organic carbon metabolites were left in the broth to support better algal growth with more efficient incorporation of ammonia nitrogen. By applying the sequential process, the heat value conversion efficiency (HVCE) for the wastewater could reach 41.2%, if methane was avoided in the fermentation biogas. The removal efficiencies of organic metabolites and NH 4 + -N in the better case were 100% and 98.3%, respectively. Copyright © 2016 Elsevier Ltd. All rights reserved.

Vacuum metastability with black holes

Energy Technology Data Exchange (ETDEWEB)

Burda, Philipp [Centre for Particle Theory, Durham University,South Road, Durham, DH1 3LE (United Kingdom); Gregory, Ruth [Centre for Particle Theory, Durham University,South Road, Durham, DH1 3LE (United Kingdom); Perimeter Institute, 31 Caroline Street North,Waterloo, ON, N2L 2Y5 (Canada); Moss, Ian G. annd [School of Mathematics and Statistics, Newcastle University,Newcastle Upon Tyne, NE1 7RU (United Kingdom)

2015-08-24

We consider the possibility that small black holes can act as nucleation seeds for the decay of a metastable vacuum, focussing particularly on the Higgs potential. Using a thin-wall bubble approximation for the nucleation process, which is possible when generic quantum gravity corrections are added to the Higgs potential, we show that primordial black holes can stimulate vacuum decay. We demonstrate that for suitable parameter ranges, the vacuum decay process dominates over the Hawking evaporation process. Finally, we comment on the application of these results to vacuum decay seeded by black holes produced in particle collisions.

Vacuum metastability with black holes

International Nuclear Information System (INIS)

Burda, Philipp; Gregory, Ruth; Moss, Ian G. annd

2015-01-01

We consider the possibility that small black holes can act as nucleation seeds for the decay of a metastable vacuum, focussing particularly on the Higgs potential. Using a thin-wall bubble approximation for the nucleation process, which is possible when generic quantum gravity corrections are added to the Higgs potential, we show that primordial black holes can stimulate vacuum decay. We demonstrate that for suitable parameter ranges, the vacuum decay process dominates over the Hawking evaporation process. Finally, we comment on the application of these results to vacuum decay seeded by black holes produced in particle collisions.

Amino Acid and Mineral Supplementation in Fermentation Process of Concentrate Protein of Jatropha Seed Cake (Jatropha curcas L.

Directory of Open Access Journals (Sweden)

Titin Widiyastuti

2016-09-01

Full Text Available The purpose of this study is to assess the optimization of fermentation process by adding a minerals and amino acids so that the potential of protein  of Concentrate Protein-Jatropha seed cake (CP-JSC can be optimally used as a substitute for soybean meal. The method used was completely randomized design. The treatment consisted of F1: Fermentation CP-BBJ + methionine-lysine (0.25%: 0.25%, F2: Fermentation CP-JSC + methionine-lysine (0.5%: 0.5%, F3: F1 + 0.45% Dicalsium Phosphate, F4: F2 + 0.45% Dicalsium Phosphate. Each treatment was repeated four times, When treatment significantly continued by Least Significant Difference (LSD, variables observed are the levels of antinutrients (phorbolester, antitrypsin, the levels of nutrients (fat, protein, crude fiber, Ca, P and gross energy and amino acid. Results of analysis of variance showed that the addition of amino acids and minerals Ca, P in the fermentation process was highly significant effect on the levels of crude fiber and phosphorus (P 0.05. While the levels obtained phorbolester range of 0.055% - 0.08%. It was concluded that the optimization of fermentation can be done without adding the amino acid supplementation of minerals calcium and phosphorus. Supplementation significantly affect a significant increase or decrease in some nutrients (crude fiber, gross energy, phosphor and capable of suppressing a decrease in amino acids. Supplementation of amino acids Lysine and Methionin 0.05% is the best treatment.

Biodiversity and dynamics of meat fermentations: the contribution of molecular methods for a better comprehension of a complex ecosystem.

Science.gov (United States)

Cocolin, Luca; Dolci, Paola; Rantsiou, Kalliopi

2011-11-01

The ecology of fermented sausages is complex and includes different species and strains of bacteria, yeasts and molds. The developments in the field of molecular biology, allowed for new methods to become available, which could be applied to better understand dynamics and diversity of the microorganisms involved in the production of sausages. Methods, such as denaturing gradient gel electrophoresis (DGGE), employed as a culture-independent approach, allow to define the microbial dynamics during the fermentation and ripening. Such approach has highlighted that two main species of lactic acid bacteria, namely Lactobacillus sakei and Lb. curvatus, are involved in the transformation process and that they are accompanied by Staphylococcus xylosus, as representative of the coagulase-negative cocci. These findings were repeatedly confirmed in different regions of the world, mainly in the Mediterranean countries where dry fermented sausages have a long tradition and history. The application of molecular methods for the identification and characterization of isolated strains from fermentations highlighted a high degree of diversity within the species mentioned above, underlining the need to better follow strain dynamics during the transformation process. While there is an important number of papers dealing with bacterial ecology by using molecular methods, studies on mycobiota of fermented sausages are just a few. This review reports on how the application of molecular methods made possible a better comprehension of the sausage fermentations, opening up new fields of research that in the near future will allow to unravel the connection between sensory properties and co-presence of multiple strains of the same species. Copyright © 2011 Elsevier Ltd. All rights reserved.

Nitrifying aerobic granular sludge fermentation for releases of carbon source and phosphorus: The role of fermentation pH.

Science.gov (United States)

Zou, Jinte; Pan, Jiyang; He, Hangtian; Wu, Shuyun; Xiao, Naidong; Ni, Yongjiong; Li, Jun

2018-07-01

The effect of fermentation pH (uncontrolled, 4 and 10) on the releases of carbon source and phosphorus from nitrifying aerobic granular sludge (N-AGS) was investigated. Meanwhile, metal ion concentration and microbial community characterization were explored during N-AGS fermentation. The results indicated that N-AGS fermentation at pH 10 significantly promoted the releases of soluble chemical oxygen demand (SCOD) and total volatile fatty acids (TVFAs). However, SCOD and TVFA released from N-AGS were inhibited at pH 4. Moreover, acidic condition promoted phosphorus release (mainly apatite) from N-AGS during anaerobic fermentation. Nevertheless, alkaline condition failed to increase phosphorus concentration due to the formation of chemical-phosphate precipitates. Compared with the previously reported flocculent sludge fermentation, N-AGS fermentation released more SCOD and TVFAs, possibly due to the greater extracellular polymeric substances content and some hydrolytic-acidogenic bacteria in N-AGS. Therefore, N-AGS alkaline fermentation facilitated the carbon source recovery, while N-AGS acidic fermentation benefited the phosphorus recovery. Copyright © 2018. Published by Elsevier Ltd.

Filamentous Fungi Fermentation

DEFF Research Database (Denmark)

Nørregaard, Anders; Stocks, Stuart; Woodley, John

2014-01-01

Filamentous fungi (including microorganisms such as Aspergillus niger and Rhizopus oryzae) represent an enormously important platform for industrial fermentation. Two particularly valuable features are the high yield coefficients and the ability to secrete products. However, the filamentous...... morphology, together with non-Newtonian rheological properties (shear thinning), result in poor oxygen transfer unless sufficient energy is provided to the fermentation. While genomic research may improve the organisms, there is no doubt that to enable further application in future it will be necessary...... to match such research with studies of oxygen transfer and energy supply to high viscosity fluids. Hence, the implementation of innovative solutions (some of which in principle are already possible) will be essential to ensure the further development of such fermentations....

Vacuum exhaust duct used for thermonuclear device

International Nuclear Information System (INIS)

Tachikawa, Nobuo; Kondo, Mitsuaki; Honda, Tsutomu.

1990-01-01

The present invention concerns a vacuum exhaust duct used for a thermonuclear device. A cylindrical metal liners is lined with a gap to the inside of a vacuum exhaust duct main body. Bellows are connected to both ends of the metal liners and the end of the bellows is welded to the vacuum exhaust duct main body. Futher, a heater is mounted to the metal liner on the side of the vacuum exhaust duct main body, and the metal liner is heated by the heater to conduct baking for the vacuum exhaust duct main body. Accordingly, since there is no requirement for elevating the temperature of the vacuum exhaust duct upon conducting baking, the vacuum exhaust duct scarcely suffers substantial deformation due to heat expansion. Further, there is also no substantial deformation for the bellows disposed between the outer circumference of the vacuum vessel and a portion of a vacuum exhaust duct, so that the durability of the bellows is greatly improved. (I.S.)

Aerobic Stability and Effects of Yeasts during Deterioration of Non-fermented and Fermented Total Mixed Ration with Different Moisture Levels

Directory of Open Access Journals (Sweden)

W. Hao

2015-06-01

Full Text Available The present experiment evaluated the influence of moisture level and anaerobic fermentation on aerobic stability of total mixed ration (TMR. The dynamic changes in chemical composition and microbial population that occur after air exposure were examined, and the species of yeast associated with the deterioration process were also identified in both non-fermented and fermented TMR to deepen the understanding of aerobic deterioration. The moisture levels of TMR in this experiment were adjusted to 400 g/kg (low moisture level, LML, 450 g/kg (medium moisture level, MML, and 500 g/kg (high moisture level, HML, and both non-fermented and 56-d-fermented TMR were subjected to air exposure to determine aerobic stability. Aerobic deterioration resulted in high losses of nutritional components and largely reduced dry matter digestibility. Non-fermented TMR deteriorated during 48 h of air exposure and the HML treatment was more aerobically unstable. On dry matter (DM basis, yeast populations significantly increased from 107 to 1010 cfu/g during air exposure, and Candida ethanolica was the predominant species during deterioration in non-fermented TMR. Fermented TMR exhibited considerable resistance to aerobic deterioration. Spoilage was only observed in the HML treatment and its yeast population increased dramatically to 109 cfu/g DM when air exposure progressed to 30 d. Zygosaccharomyces bailii was the sole yeast species isolated when spoilage occurred. These results confirmed that non-fermented and fermented TMR with a HML are more prone to spoilage, and fermented TMR has considerable resistance to aerobic deterioration. Yeasts can trigger aerobic deterioration in both non-fermented and fermented TMR. C. ethanolica may be involved in the spoilage of non-fermented TMR and the vigorous growth of Z. bailii can initiate aerobic deterioration in fermented TMR.

Aerobic Stability and Effects of Yeasts during Deterioration of Non-fermented and Fermented Total Mixed Ration with Different Moisture Levels.

Science.gov (United States)

Hao, W; Wang, H L; Ning, T T; Yang, F Y; Xu, C C

2015-06-01

The present experiment evaluated the influence of moisture level and anaerobic fermentation on aerobic stability of total mixed ration (TMR). The dynamic changes in chemical composition and microbial population that occur after air exposure were examined, and the species of yeast associated with the deterioration process were also identified in both non-fermented and fermented TMR to deepen the understanding of aerobic deterioration. The moisture levels of TMR in this experiment were adjusted to 400 g/kg (low moisture level, LML), 450 g/kg (medium moisture level, MML), and 500 g/kg (high moisture level, HML), and both non-fermented and 56-d-fermented TMR were subjected to air exposure to determine aerobic stability. Aerobic deterioration resulted in high losses of nutritional components and largely reduced dry matter digestibility. Non-fermented TMR deteriorated during 48 h of air exposure and the HML treatment was more aerobically unstable. On dry matter (DM) basis, yeast populations significantly increased from 10(7) to 10(10) cfu/g during air exposure, and Candida ethanolica was the predominant species during deterioration in non-fermented TMR. Fermented TMR exhibited considerable resistance to aerobic deterioration. Spoilage was only observed in the HML treatment and its yeast population increased dramatically to 10(9) cfu/g DM when air exposure progressed to 30 d. Zygosaccharomyces bailii was the sole yeast species isolated when spoilage occurred. These results confirmed that non-fermented and fermented TMR with a HML are more prone to spoilage, and fermented TMR has considerable resistance to aerobic deterioration. Yeasts can trigger aerobic deterioration in both non-fermented and fermented TMR. C. ethanolica may be involved in the spoilage of non-fermented TMR and the vigorous growth of Z. bailii can initiate aerobic deterioration in fermented TMR.

A comparison between atmospheric/humidity and vacuum cyanoacrylate fuming of latent fingermarks.

Science.gov (United States)

Farrugia, Kevin J; Fraser, Joanna; Friel, Lauren; Adams, Duncan; Attard-Montalto, Nicola; Deacon, Paul

2015-12-01

A number of pseudo-operational trials were set up to compare the atmospheric/humidity and vacuum cyanoacrylate fuming processes on plastic carrier bags. The fuming processes were compared using two-step cyanoacrylate fuming with basic yellow 40 (BY40) staining and a one-step fluorescent cyanoacrylate fuming, Lumicyano 4%. Preliminary work using planted fingermarks and split depletions were performed to identify the optimum vacuum fuming conditions. The first pseudo-operational trial compared the different fuming conditions (atmospheric/humidity vs. vacuum) for the two-step process where an additional 50% more marks were detected with the atmospheric/humidity process. None of the marks by the vacuum process could be observed visually; however, a significant number of marks were detected by fluorescence after BY40 staining. The second trial repeated the same work in trial 1 using the one-step cyanoacrylate process, Lumicyano at a concentration of 4%. Trial 2 provided comparable results to trial 1 and all the items were then re-treated with Lumicyano 4% at atmospheric/humidity conditions before dyeing with BY40 to provide the sequences of process A (Lumicyano 4% atmospheric-Lumicyano 4% atmospheric-BY40) and process B (Lumicyano 4% vacuum-Lumicyano 4% atmospheric-BY40). The number of marks (visual and fluorescent) was counted after each treatment with a substantial increase in the number of detected marks in the second and third treatments of the process. The increased detection rate after the double Lumicyano process was unexpected and may have important implications. Trial 3 was performed to investigate whether the amount of cyanoacrylate and/or fuming time had an impact on the results observed in trial 2 whereas trial 4 assessed if the double process using conventional cyanoacrylate, rather than Lumicyano 4%, provided an increased detection rate. Trials 3 and 4 confirmed that doubling the amount of Lumicyano 4% cyanoacrylate and fuming time produced a lower

Rapid discrimination of strain-dependent fermentation characteristics among Lactobacillus strains by NMR-based metabolomics of fermented vegetable juice.

Directory of Open Access Journals (Sweden)

Satoru Tomita

Full Text Available In this study, we investigated the applicability of NMR-based metabolomics to discriminate strain-dependent fermentation characteristics of lactic acid bacteria (LAB, which are important microorganisms for fermented food production. To evaluate the discrimination capability, six type strains of Lactobacillus species and six additional L. brevis strains were used focusing on i the difference between homo- and hetero-lactic fermentative species and ii strain-dependent characteristics within L. brevis. Based on the differences in the metabolite profiles of fermented vegetable juices, non-targeted principal component analysis (PCA clearly separated the samples into those inoculated with homo- and hetero-lactic fermentative species. The separation was primarily explained by the different levels of dominant metabolites (lactic acid, acetic acid, ethanol, and mannitol. Orthogonal partial least squares discrimination analysis, based on a regions-of-interest (ROIs approach, revealed the contribution of low-abundance metabolites: acetoin, phenyllactic acid, p-hydroxyphenyllactic acid, glycerophosphocholine, and succinic acid for homolactic fermentation; and ornithine, tyramine, and γ-aminobutyric acid (GABA for heterolactic fermentation. Furthermore, ROIs-based PCA of seven L. brevis strains separated their strain-dependent fermentation characteristics primarily based on their ability to utilize sucrose and citric acid, and convert glutamic acid and tyrosine into GABA and tyramine, respectively. In conclusion, NMR metabolomics successfully discriminated the fermentation characteristics of the tested strains and provided further information on metabolites responsible for these characteristics, which may impact the taste, aroma, and functional properties of fermented foods.

Automatic electromagnetic valve for previous vacuum

International Nuclear Information System (INIS)

Granados, C. E.; Martin, F.

1959-01-01

A valve which permits the maintenance of an installation vacuum when electric current fails is described. It also lets the air in the previous vacuum bomb to prevent the oil ascending in the vacuum tubes. (Author)

Studies on continuous fermentation

Energy Technology Data Exchange (ETDEWEB)

Ueda, K

1958-01-01

Continuous fermentation of molasses with a combined system of agitated vessel and flow pipe is studied. A new apparatus was designed. The rate of the fermentation was faster with this apparatus than with the former apparatus which was composed of two vessels.

Fermented milk for hypertension

DEFF Research Database (Denmark)

Usinger, Lotte; Reimer, Christina; Ibsen, Hans

2012-01-01

Fermented milk has been suggested to have a blood pressure lowering effect through increased content of proteins and peptides produced during the bacterial fermentation. Hypertension is one of the major risk factors for cardiovascular disease world wide and new blood pressure reducing lifestyle...

Development of vacuum brazing furnace

International Nuclear Information System (INIS)

Singh, Rajvir; Yedle, Kamlesh; Jain, A.K.

2005-01-01

In joining of components where welding process is not possible brazing processes are employed. Value added components, high quality RF systems, UHV components of high energy accelerators, carbide tools etc. are produced using different types of brazing methods. Furnace brazing under vacuum atmosphere is the most popular and well accepted method for production of the above mentioned components and systems. For carrying out vacuum brazing successfully it is essential to have a vacuum brazing furnace with latest features of modern vacuum brazing technology. A vacuum brazing furnace has been developed and installed for carrying out brazing of components of copper, stainless steel and components made of dissimilar metals/materials. The above furnace has been designed to accommodate jobs of 700mm diameter x 2000mm long sizes with job weight of 500kgs up to a maximum temperature of 1250 degC at a vacuum of 5 x 10 -5 Torr. Oil diffusion pumping system with a combination of rotary and mechanical booster pump have been employed for obtaining vacuum. Molybdenum heating elements, radiation shield of molybdenum and Stainless Steel Grade 304 have been used. The above furnace is computer controlled with manual over ride facility. PLC and Pentium PC are integrated together to maneuver steps of operation and safety interlocks of the system. Closed loop water supply provides cooling to the system. The installation of the above system is in final stage of completion and it will be ready for use in next few months time. This paper presents insights of design and fabrication of a modern vacuum brazing furnace and its sub-system. (author)

Gases and vacua handbook of vacuum physics

CERN Document Server

Beck, A H

2013-01-01

Handbook of Vacuum Physics, Volume 1: Gases and Vacua provides information on the many aspects of vacuum technology, from material on the quantum theoretical aspects of the complex semi-conductors used for thermionic and photo-electric emission to data on the performance of commercially available pumps, gauges, and high-vacuum materials. The handbook satisfies the need of workers using vacuum apparatuses or works on the diverse applications of high-vacuum technology in research and industry. The book is a compilation of long articles prepared by experts in vacuum technology. Sufficient theoret

Changes in physical and chemical characteristics of fermented cocoa(Theobroma cacaobeans with manual and semi-mechanized transfer, between fermentation boxes

Directory of Open Access Journals (Sweden)

Pedro. P. Peláez

2016-01-01

Full Text Available The aim of this study was to evaluate variation in the physical and chemical properties of fermented cocoa beans with cocoa beans transfer between wooden fermentation boxes manually (M and semi - mechanized (SM way. Mass temperature, moisture, pH, and total acidity of the cotyledon and pulp; the total polyphenol, anthocyanin, reducing sugar, theobromine, and caffeine content in fresh, fermented, and dried beans; and percentage of fermented beans and time required to move beans during fermentation were determined. The cocoa used grew in the Pachiza district of the San Martin region of Peru. Cocoa sampling w as each 0, 48, 72, 96, 120, 144, and 168 h of fermentation. The cocoa mass temperature was highest with both removal systems after 96 h of fermentation. M cotyledon and pulp samples had the highest moisture content and titratable acidity, while cotyledon a nd pulp pH with both systems were statistically equal. In contrast, fermented beans had a higher polyphenol, anthocyanin, reducing sugar, theobromine, and caffeine content with SM. SM produced the greatest amount of fermentation (91.67% and required the s hortest amount of time to move beans (78.56 min. In conclusion, the system of fermentation of cocoa beans with SM was faster and produced fermented grains with high chemical quality.

Hadron Contribution to Vacuum Polarisation

CERN Document Server

Davier, M; Malaescu, B; Zhang, Z

2016-01-01

Precision tests of the Standard Theory require theoretical predictions taking into account higher-order quantum corrections. Among these vacuum polarisation plays a predominant role. Vacuum polarisation originates from creation and annihilation of virtual particle–antiparticle states. Leptonic vacuum polarisation can be computed from quantum electrodynamics. Hadronic vacuum polarisation cannot because of the non-perturbative nature of QCD at low energy. The problem is remedied by establishing dispersion relations involving experimental data on the cross section for e+ e− annihilation into hadrons. This chapter sets the theoretical and experimental scene and reviews the progress achieved in the last decades thanks to more precise and complete data sets. Among the various applications of hadronic vacuum polarisation calculations, two are emphasised: the contribution to the anomalous magnetic moment of the muon, and the running of the fine structure constant α to the Z mass scale. They are fundamental ingre...

Helical type vacuum container

International Nuclear Information System (INIS)

Owada, Kimio.

1989-01-01

Helical type vacuum containers in the prior art lack in considerations for thermal expansion stresses to helical coils, and there is a possibility of coil ruptures. The object of the present invention is to avoid the rupture of helical coils wound around the outer surface of a vacuum container against heat expansion if any. That is, bellows or heat expansion absorbing means are disposed to a cross section of a helical type vacuum container. With such a constitution, thermal expansion of helical coils per se due to temperature elevation of the coils during electric supply can be absorbed by expansion of the bellows or absorption of the heat expansion absorbing means. Further, this can be attained by arranging shear pins in the direction perpendicular to the bellows axis so that the bellows are not distorted when the helical coils are wound around the helical type vacuum container. (I.S.)

Anaerobic fermentation of beef cattle manure. Final report

Energy Technology Data Exchange (ETDEWEB)

Hashimoto, A.G.; Chen, Y.R.; Varel, V.H.

1981-01-01

The research to convert livestock manure and crop residues into methane and a high protein feed ingredient by thermophilic anaerobic fermentation are summarized. The major biological and operational factors involved in methanogenesis were discussed, and a kinetic model that describes the fermentation process was presented. Substrate biodegradability, fermentation temperature, and influent substrate concentration were shown to have significant effects on CH/sub 4/ production rate. The kinetic model predicted methane production rates of existing pilot and full-scale fermentation systems to within 15%. The highest methane production rate achieved by the fermenter was 4.7 L CH/sub 4//L fermenter day. This is the highest rate reported in the literature and about 4 times higher than other pilot or full-scale systems fermenting livestock manures. Assessment of the energy requirements for anaerobic fermentation systems showed that the major energy requirement for a thermophilic system was for maintaining the fermenter temperature. The next major energy consumption was due to the mixing of the influent slurry and fermenter liquor. An approach to optimizing anaerobic fermenter designs by selecting design criteria that maximize the net energy production per unit cost was presented. Based on the results, we believe that the economics of anaerobic fermentation is sufficiently favorable for farm-scale demonstration of this technology.

PDX vacuum vessel stress analysis

International Nuclear Information System (INIS)

Nikodem, Z.D.

1975-01-01

A stress analysis of PDX vacuum vessel is described and the summary of results is presented. The vacuum vessel is treated as a toroidal shell of revolution subjected to an internal vacuum. The critical buckling pressure is calculated. The effects of the geometrical discontinuity at the juncture of toroidal shell head and cylindrical outside wall, and the concavity of the cylindrical wall are examined. An effect of the poloidal field coil supports and the vessel outside supports on the stress distribution in the vacuum vessel is determined. A method evaluating the influence of circular ports in the vessel wall on the stress level in the vessel is outlined

Yeast ecology of Kombucha fermentation.

Science.gov (United States)

Teoh, Ai Leng; Heard, Gillian; Cox, Julian

2004-09-01

Kombucha is a traditional fermentation of sweetened tea, involving a symbiosis of yeast species and acetic acid bacteria. Despite reports of different yeast species being associated with the fermentation, little is known of the quantitative ecology of yeasts in Kombucha. Using oxytetracycline-supplemented malt extract agar, yeasts were isolated from four commercially available Kombucha products and identified using conventional biochemical and physiological tests. During the fermentation of each of the four products, yeasts were enumerated from both the cellulosic pellicle and liquor of the Kombucha. The number and diversity of species varied between products, but included Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii and Zygosaccharomyces bailii. While these yeast species are known to occur in Kombucha, the enumeration of each species present throughout fermentation of each of the four Kombucha cultures demonstrated for the first time the dynamic nature of the yeast ecology. Kombucha fermentation is, in general, initiated by osmotolerant species, succeeded and ultimately dominated by acid-tolerant species.

Quark and gluon condensate in vacuum

International Nuclear Information System (INIS)

Vajnshtejn, A.I.; Zakharov, V.I.; Shifman, M.A.

1979-01-01

The mechanism of quark confinement has been reviewed. The fact that coloured particles in a free state cannot be observed is connected with specific properties of vacuum in quantum chromodynamics. The basic hypothesis consists in the existence of vacuum fields, quark and gluon condensates, which affect the coloured objects. The vacuum transparent relative to noncharged ''white'' states serves as a source of the force acting upon the coloured particles. It has been a sucess to examine strictly the action of the vacuum fields on quarks when the distance between them is relatively small and the force of the vacuum fields on quarks is relatively small too. It is shown that the interaction with the vacuum fields manifests itself earlier than the forces connected with the gluon exchange do. It is assumed that the vacuum condensate of quarks and gluons and its relation to properties of resonances and to the bag model exist in reality. The dispersion sum rules are used for calculating masses and lepton widths of resonances

CAS CERN Accelerator School vacuum technology. Proceedings

International Nuclear Information System (INIS)

Turner, S.

1999-01-01

These proceedings present the lectures given at the twelfth specialized course organized by the CERN Accelerator School (CAS), the topic this time being 'Vacuum Technology'. Despite the importance of vacuum technology in the design and operation of particle accelerators at CERN and at the many other accelerators already installed around the world, this was the first time that CAS has organized a course devoted entirely to this topic. Perhaps this reflects the facts that vacuum has become one of the more critical aspects of future accelerators, and that many of the pioneers in the accelerator field are being replaced by new, younger personnel. The lectures start with the basic concepts of the physics and technology of vacuum followed by detailed descriptions of the many different types of gas-pumping devices and methods to measure the pressures achieved. The outgassing characteristics of the different materials used in the construction of vacuum systems and the optimisation of cleaning methods to reduce this outgassing are then explained together with the effects of the residual gases on the particle beams. Then follow chapters on leak detection, materials and vacuum system engineering. Finally, seminars are presented on designing vacuum systems, the history of vacuum devices, the LHC (large hadron collider) vacuum system, vacuum systems for electron storage rings, and quality assurance for vacuum. (orig.)

Yeasts are essential for cocoa bean fermentation.

Science.gov (United States)

Ho, Van Thi Thuy; Zhao, Jian; Fleet, Graham

2014-03-17

Cocoa beans (Theobroma cacao) are the major raw material for chocolate production and fermentation of the beans is essential for the development of chocolate flavor precursors. In this study, a novel approach was used to determine the role of yeasts in cocoa fermentation and their contribution to chocolate quality. Cocoa bean fermentations were conducted with the addition of 200ppm Natamycin to inhibit the growth of yeasts, and the resultant microbial ecology and metabolism, bean chemistry and chocolate quality were compared with those of normal (control) fermentations. The yeasts Hanseniaspora guilliermondii, Pichia kudriavzevii and Kluyveromyces marxianus, the lactic acid bacteria Lactobacillus plantarum and Lactobacillus fermentum and the acetic acid bacteria Acetobacter pasteurianus and Gluconobacter frateurii were the major species found in the control fermentation. In fermentations with the presence of Natamycin, the same bacterial species grew but yeast growth was inhibited. Physical and chemical analyses showed that beans fermented without yeasts had increased shell content, lower production of ethanol, higher alcohols and esters throughout fermentation and lesser presence of pyrazines in the roasted product. Quality tests revealed that beans fermented without yeasts were purplish-violet in color and not fully brown, and chocolate prepared from these beans tasted more acid and lacked characteristic chocolate flavor. Beans fermented with yeast growth were fully brown in color and gave chocolate with typical characters which were clearly preferred by sensory panels. Our findings demonstrate that yeast growth and activity were essential for cocoa bean fermentation and the development of chocolate characteristics. Crown Copyright © 2014. Published by Elsevier B.V. All rights reserved.

ULTRARAPID VACUUM-MICROWAVE HISTOPROCESSING

NARCIS (Netherlands)

KOK, LP; BOON, ME

A novel histoprocessing method for paraffin sections is presented in which the combination of vacuum and microwave exposure is the key element. By exploiting the decrease in boiling temperature under vacuum, the liquid molecules in the tissues have been successfully extracted and exchanged at

Between-cow variation in digestion and rumen fermentation variables associated with methane production.

Science.gov (United States)

Cabezas-Garcia, E H; Krizsan, S J; Shingfield, K J; Huhtanen, P

2017-06-01

A meta-analysis based on an individual-cow data set was conducted to investigate the effects of between-cow variation and related animal variables on predicted CH 4 emissions from dairy cows. Data were taken from 40 change-over studies consisting of a total of 637 cow/period observations. Animal production and rumen fermentation characteristics were measured for 154 diets in 40 studies; diet digestibility was measured for 135 diets in 34 studies, and ruminal digestion kinetics was measured for 56 diets in 15 studies. The experimental diets were based on grass silage, with cereal grains or by-products as energy supplements, and soybean or canola meal as protein supplements. Average forage:concentrate ratio across all diets on a dry matter basis was 59:41. Methane production was predicted from apparently fermented substrate using stoichiometric principles. Data were analyzed by mixed-model regression using diet and period within experiment as random effects, thereby allowing the effect of experiment, diet, and period to be excluded. Dry matter intake and milk yield were more repeatable experimental measures than rumen fermentation, nutrient outflow, diet digestibility, or estimated CH 4 yield. Between-cow coefficient of variation (CV) was 0.010 for stoichiometric CH 4 per mol of volatile fatty acids and 0.067 for predicted CH 4 yield (CH 4 /dry matter intake). Organic matter digestibility (OMD) also displayed little between-cow variation (CV = 0.013), indicating that between-cow variation in diet digestibility and rumen fermentation pattern do not markedly contribute to between cow-variation in CH 4 yield. Digesta passage rate was much more variable (CV = 0.08) between cows than OMD or rumen fermentation pattern. Increased digesta passage rate is associated with improved energetic efficiency of microbial N synthesis, which partitions fermented substrate from volatile fatty acids and gases to microbial cells that are more reduced than fermented carbohydrates. Positive

Repeat cesarean delivery: what indications are recorded in the medical chart?

Science.gov (United States)

Lydon-Rochelle, Mona T; Gardella, Carolyn; Cárdenas, Vicky; Easterling, Thomas R

2006-03-01

National surveillance estimates reported a troubling 63 percent decline in the rate of vaginal birth after cesarean delivery (VBAC) from 1996 (28.3%) to 2003 (10.6%), with subsequent rising rates of repeat cesarean delivery. The study objective was to examine patterns of documented indications for repeat cesarean delivery in women with and without labor. We conducted a population-based validation study of 19 nonfederal short-stay hospitals in Washington state. Of the 4,541 women who had live births in 2000, 11 percent (n = 493) had repeat cesarean without labor and 3 percent (n = 138) had repeat cesarean with labor. Incidence of medical conditions and pregnancy complications, patterns of documented indications for repeat cesarean delivery, and perioperative complications in relation to repeat cesarean delivery with and without labor were calculated. Of the 493 women who underwent a repeat cesarean delivery without labor, "elective"(36%) and "maternal request"(18%) were the most common indications. Indications for maternal medical conditions (3.0%) were uncommon. Among the 138 women with repeat cesarean delivery with labor, 60.1 percent had failure to progress, 24.6 percent a non-reassuring fetal heart rate, 8.0 percent cephalopelvic disproportion, and 7.2 percent maternal request during labor. Fetal indications were less common (5.8%). Breech, failed vacuum, abruptio placentae, maternal complications, and failed forceps were all indicated less than 5.0 percent. Women's perioperative complications did not vary significantly between women without and with labor. Regardless of a woman's labor status, nearly 10 percent of women with repeat cesarean delivery had no documented indication as to why a cesarean delivery was performed. "Elective" and "maternal request" were common indications among women undergoing repeat cesarean delivery without labor, and nearly 10 percent of women had undocumented indications for repeat cesarean delivery in their medical record

[Effect of products of thermophilous methane fermentation on the fermentation of fruit must by Saccharomyces vini].

Science.gov (United States)

Mikhlin, E D; Kotomina, E N; Pisarnitsky

1975-01-01

Experiments were carried out to study the effect of extracts from products of thermophilous methane fermentation at a dose of 0.7+2.0 ml/100 ml on the proliferation and fermentation activity of yeast Saccharomyces vini of the Yablochnaya-7 and Vishnevaya-33 race during their cultivation in the Hansen medium and in the apple and cranberry must with a normal and elevated content of sugar and acid. In some experiments the must was enriched in (NH4)2HPO4 at a dose of 0.3 g/l. Additions of small amounts of products of thermophilous methane fermentation accelerated fermentation of fruit musts with a normal sugar content and to a greater extent musts with an increased sugar content (27%). In the must enriched in (NH4)2HPO4 an almost complete (over 98%) fermentation of sugar developed for 27 days. In the must with an increased acidity (due to citric acid added to bring titrable acidity to 25 g/l) additions of the preparation also accerlerated the begining of the fermentation and increased its intensity.

Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation

DEFF Research Database (Denmark)

Kemsawasd, Varongsiri; Monteiro Lomba Viana, Tiago; Ardö, Ylva

2015-01-01

-Saccharomyces yeast species (Lachancea thermotolerans, Metschnikowia pulcherrima, Hanseniaspora uvarum and Torulaspora delbrueckii) was investigated during alcoholic fermentation. Briefly, the N-sources with beneficial effects on all performance parameters (or for the majority of them) for each yeast species were...... for L. thermotolerans, H. uvarum and M. pulcherrima, single amino acids affected growth and fermentation performance to the same extent as the mixtures. Moreover, we found groups of N-sources with similar effects on the growth and/or fermentation performance of two or more yeast species. Finally...... species under oxygen-limited conditions, which, in turn, may be used to, e.g. optimize growth and fermentation performance of the given yeast upon N-source supplementation during wine fermentations....

Ultrafiltration of hemicellulose hydrolysate fermentation broth

Science.gov (United States)

Kresnowati, M. T. A. P.; Desiriani, Ria; Wenten, I. G.

2017-03-01

Hemicelulosic material is often used as the main substrate to obtain high-value products such as xylose. The five carbon sugar, xylose, could be further processed by fermentation to produce xylitol. However, not only the hemicellulose hydrolysate fermentation broth contains xylitol, but also metabolite products, residual substances, biomass and mineral salts. Therefore, in order to obtain the end products, various separation processes are required to separate and purify the desired product from the fermentation broth. One of the most promising downstream processing methods of fermentation broth clarification is ultrafiltration due to its potential for energy saving and higher purity. In addition, ultrafiltration membrane has a high performance in separating inhibitory components in the fermentation broth. This paper assesses the influence of operating conditions; including trans-membrane pressure, velocity, pH of the fermentation broth solutions, and also to the xylitol concentration in the product. The challenges of the ultrafiltration process will be pointed out.

Selection of vacuum seals for EBT-P

International Nuclear Information System (INIS)

Dillow, C.F.; Adlon, G.L.; Stubblefield, V.E.

1981-01-01

Elmo Bumpy Torus Proof of Principle (EBT-P) is a magnetic fusion RandD facility being constructed by McDonnell Douglas Astronautics Company - St. Louis Division of Oak Ridge National Laboratory (ORNL). EBT-P is a truly unique fusion device requiring careful consideration in selecting both the primary vacuum seals on the toroidal vessel and the secondary vacuum seals in components such as vacuum pumps and and valves. The vacuum seal environment is described and the considerations in vacuum seal selection fully discussed. Methods for protecting vacuum seals in pumps and valves from the microwave environments are also presented

Vacuum transitions in dual models

International Nuclear Information System (INIS)

Pashnev, A.I.; Volkov, D.V.; Zheltukhin, A.A.

1976-01-01

The investigation is continued of the spontaneous vacuum transition problem in the Neview-Schwartz dual model (NSDM). It is shown that vacuum transitions allow disclosing of supplementary degeneration in the resonance state spectrum. The dual amplitudes possess an internal structure corresponding to the presence of an infinite number of quarks with increasing masses and retained charges. The Adler principle holds. Analytic continuation on the constant of induced vacuum transitions makes it possible to establish the existence of spontaneous vacuum transitions in the NSDM. The consequence of this fact is the exact SU(2) symmetry of π, rho meson trajectories and the Higgs mechanism in the model. In this case the ratios of masses of particles leading trajectories are analogous to those obtained in the current algebra. It is shown that in the NSDM there arises chiral SU(2) x SU(2) x U(1) x U(1) x ... symmetry resulting from spontaneous vacuum transitions

Low energy Kombucha fermented milk-based beverages

Directory of Open Access Journals (Sweden)

Milanović Spasenija D.

2008-01-01

Full Text Available This paper investigates manufacturing of fermented beverages from two types of milk (1 % w/w and 2.2 % w/w fat by applying of Kombucha, which contains several yeasts and bacterial strains. The starter was the inoculum produced from previous Kombucha fermentation. The applied starter concentrations were: 10 % v/v, 15 % v/v and 20 % v/v. Also, the traditional yoghurt starter was used to produce the control samples. All fermentations were performed at 42oC and the changes in the pH were monitored. The fermentation process was about three times faster in the control yoghurt than in the Kombucha samples. Influence of Kombucha inoculum concentration on the rate of fermentation appeared not to be significant. All fermentations were stopped when the pH reached 4.4. After the production, the quality of the fermented milk beverages with Kombucha was determined and compared with the quality of the control yoghurt samples. It was concluded that the difference in fat contents in milks affects the difference in quantities of other components in the fermented milk beverages with Kombucha. Sensory characteristics of the beverages manufactured from the partially skimmed milk are much better than those of the fermented beverages produced from the low fat milk.

Asian fungal fermented food

NARCIS (Netherlands)

Nout, M.J.R.; Aidoo, K.E.

2010-01-01

In Asian countries, there is a long history of fermentation of foods and beverages. Diverse micro-organisms, including bacteria, yeasts and moulds, are used as starters, and a wide range of ingredients can be made into fermented foods. The main raw materials include cereals, leguminous seeds,

Vacuum maintenance in vacuum insulation panels exemplified with a staggered beam VIP

Energy Technology Data Exchange (ETDEWEB)

Kwon, Jae-Sung; Jang, Choong Hyo; Jung, Haeyong; Song, Tae-Ho [Department of Mechanical Engineering, Korea Advanced Institute of Science and Technology, Guseong-dong 373-1, Yuseong-gu, Daejeon (Korea, Republic of)

2010-05-15

Thermal insulation performance of a vacuum insulation panel (VIP) is highly dependent on the inner pressure of the VIP. Long-term vacuum maintenance characteristics are investigated in this study for a VIP with an example of polymer staggered beam structure as the core material. Various gas sources deteriorating the vacuum level in the VIP are investigated based on theoretical models and experiments. Gas permeation occurring through heat-sealed flanges and pinholes in the barrier envelope is the largest gas leakage source. The calculated gas permeation rate is in accordance with the experimental result. To reduce these permeations, a three-side sealing envelope and double enveloping are proposed. Outgassing from the core material and inner surface of the envelope is also critical. It is significantly reduced by a baking pre-treatment in vacuum. When the estimated total gas load exceeds the allowable limit within a few years, a getter material may be applied. Double enveloping structure with a getter is promising as it ensures a lifetime of more than 20 years. (author)

Vacuum guidelines for ISA insertions

International Nuclear Information System (INIS)

Edwards, D. Jr.

1976-01-01

Vacuum requirements place design restrictions on the ISA insertions. The vacuum tube diameter, given a distance L between pumps, is determined by the desorption of molecules from the wall under the impact of ions created by the beam, whereas the thickness of the tube must be sufficient to prevent collapse. In addition, the entire vacuum chamber must be able to be baked out at approximately 200 0 C

Particle contamination in vacuum systems

International Nuclear Information System (INIS)

Martignac, J.; Bonin, B.; Henriot, C.; Poupeau, J.P.; Koltchakian, I.; Kocic, D.; Herbeaux, Ch.; Marx, J.P.

1996-01-01

Many vacuum devices, like RF cavities, are sensitive to particle contamination. This fact has motivated a considerable effort of cleanliness from the SRF community. The present paper reports the first results of a general study trying to identify the most contaminating steps during assembly and vacuum operation of the cavity. The steps investigated here are gasket assembly, evacuation and venting of the vacuum system, and operation of sputter ion pumps. (author)

Particle contamination in vacuum systems

International Nuclear Information System (INIS)

Martignac, J.; Bonin, B.; Henriot, C.; Poupeau, J.P.; Koltchakian, I.; Kocic, D.; Herbeaux, Ch.; Marx, J.P.

1996-01-01

Many vacuum devices, like RF cavities, are sensitive to particle contamination. This fact has motivated a considerable effort of cleanliness from the SRF community. The first results of a general study trying to identify the most contaminating steps during assembly and vacuum operation of the cavity is reported. The steps investigated here are gasket assembly, evacuation and venting of the vacuum system, and operation of sputter ion pumps. (author)

Macroscopic modelling of solid-state fermentation

NARCIS (Netherlands)

Hoogschagen, M.J.

2007-01-01

Solid-state fermentation is different from the more well known process of liquid fermentation because no free flowing water is present. The technique is primarily used in Asia. Well-known products are the foods tempe, soy sauce and saké. In industrial solid-state fermentation, the substrate usually

Research on vacuum insulation for cryocables

International Nuclear Information System (INIS)

Graneau, P.

1974-01-01

Vacuum insulation, as compared with solid insulation, simplifies the construction of both resistive or superconducting cryogenic cables. The common vacuum space in the cable can furnish thermal insulation between the environment and the cryogenic coolant, provide electrical insulation between conductors, and establish thermal isolation between go- and return-coolant streams. The differences between solid and vacuum high voltage insulation are discussed, and research on the design, materials selection, and testing of vacuum insulated cryogenic cables is described

Continuous alcoholic fermentation of molasses

Energy Technology Data Exchange (ETDEWEB)

Kazimierz, J

1962-01-01

The first Polish plant for ontinuous alcohol fermentation of molasses is described. Continuous fermentation permits a better use of the installation, automatic control, and shorter fermentation time. It yields more CO/sub 2/ for dry ice manufacture and decreases corrosion of apparatus. From 22 to 24% mash is used, giving a yield of 61.1 of 100-proof alc./kg. sucrose and an average of 37 kg. of dry yeast/1000 l. alcohol

Vacuum-insulated catalytic converter

Science.gov (United States)

Benson, David K.

2001-01-01

A catalytic converter has an inner canister that contains catalyst-coated substrates and an outer canister that encloses an annular, variable vacuum insulation chamber surrounding the inner canister. An annular tank containing phase-change material for heat storage and release is positioned in the variable vacuum insulation chamber a distance spaced part from the inner canister. A reversible hydrogen getter in the variable vacuum insulation chamber, preferably on a surface of the heat storage tank, releases hydrogen into the variable vacuum insulation chamber to conduct heat when the phase-change material is hot and absorbs the hydrogen to limit heat transfer to radiation when the phase-change material is cool. A porous zeolite trap in the inner canister absorbs and retains hydrocarbons from the exhaust gases when the catalyst-coated substrates and zeolite trap are cold and releases the hydrocarbons for reaction on the catalyst-coated substrate when the zeolite trap and catalyst-coated substrate get hot.

Spent nuclear fuel project cold vacuum drying facility vacuum and purge system design description

Energy Technology Data Exchange (ETDEWEB)

IRWIN, J.J.

1998-11-30

This document provides the System Design Description (SDD) for the Cold Vacuum Drying Facility (CVDF) Vacuum and Purge System (VPS) . The SDD was developed in conjunction with HNF-SD-SNF-SAR-O02, Safety Analysis Report for the Cold Vacuum Drying Facility, Phase 2, Supporting Installation of Processing Systems (Garvin 1998), The HNF-SD-SNF-DRD-002, 1998, Cold Vacuum Drying Facility Design Requirements, and the CVDF Design Summary Report. The SDD contains general descriptions of the VPS equipment, the system functions, requirements and interfaces. The SDD provides references for design and fabrication details, operation sequences and maintenance. This SDD has been developed for the SNFP Operations Organization and shall be updated, expanded, and revised in accordance with future design, construction and startup phases of the CVDF until the CVDF final ORR is approved.

Spent nuclear fuel project cold vacuum drying facility vacuum and purge system design description

International Nuclear Information System (INIS)

IRWIN, J.J.

1998-01-01

This document provides the System Design Description (SDD) for the Cold Vacuum Drying Facility (CVDF) Vacuum and Purge System (VPS) . The SDD was developed in conjunction with HNF-SD-SNF-SAR-O02, Safety Analysis Report for the Cold Vacuum Drying Facility, Phase 2, Supporting Installation of Processing Systems (Garvin 1998), The HNF-SD-SNF-DRD-002, 1998, Cold Vacuum Drying Facility Design Requirements, and the CVDF Design Summary Report. The SDD contains general descriptions of the VPS equipment, the system functions, requirements and interfaces. The SDD provides references for design and fabrication details, operation sequences and maintenance. This SDD has been developed for the SNFP Operations Organization and shall be updated, expanded, and revised in accordance with future design, construction and startup phases of the CVDF until the CVDF final ORR is approved

Color-magnetic permeability of QCD vacuum

Energy Technology Data Exchange (ETDEWEB)

Saito, T [Kyoto Prefectural Univ. of Medicine (Japan); Shigemoto, K

1980-03-01

In the very strong background gauge field the QCD true vacuum has been shown to have lower energy than the ''perturbative vacuum.'' The color-magnetic permeability of the QCD true vacuum is then calculated to be 1/2 within the quark-one-loop approximation.

Vacuum vessel for thermonuclear device

International Nuclear Information System (INIS)

Kikuchi, Mitsuru; Kurita, Gen-ichi; Onozuka, Masaki; Suzuki, Masaru.

1997-01-01

Heat of inner walls of a vacuum vessel that receive radiation heat from plasmas by way of first walls is removed by a cooling medium flowing in channels for cooling the inner walls. Nuclear heat generation of constitutional materials of the vacuum vessel caused by fast neutrons and γ rays is removed by a cooling medium flowing in cooling channels disposed in the vacuum vessel. Since the heat from plasmas and the nuclear heat generation are removed separately, the amount of the cooling medium flowing in the channels for cooling inner walls is increased for cooling a great amount of heat from plasmas while the amount of the cooling medium flowing in the channels for cooling the inside of the vacuum vessel is reduced for cooling the small amount of nuclear heat generation. Since the amount of the cooling medium can thus be optimized, the capacity of the facilities for circulating the cooling medium can be reduced. In addition, since the channels for cooling the inner walls and the channels of cooling medium formed in the vacuum vessel are disposed to the inner walls of the vacuum vessel on the side opposite to plasmas, integrity of the channels relative to leakage of the cooling medium can be ensured. (N.H.)

Vacuum vessel for thermonuclear device

Energy Technology Data Exchange (ETDEWEB)

Kikuchi, Mitsuru; Kurita, Gen-ichi [Japan Atomic Energy Research Inst., Tokyo (Japan); Onozuka, Masaki; Suzuki, Masaru

1997-07-31

Heat of inner walls of a vacuum vessel that receive radiation heat from plasmas by way of first walls is removed by a cooling medium flowing in channels for cooling the inner walls. Nuclear heat generation of constitutional materials of the vacuum vessel caused by fast neutrons and {gamma} rays is removed by a cooling medium flowing in cooling channels disposed in the vacuum vessel. Since the heat from plasmas and the nuclear heat generation are removed separately, the amount of the cooling medium flowing in the channels for cooling inner walls is increased for cooling a great amount of heat from plasmas while the amount of the cooling medium flowing in the channels for cooling the inside of the vacuum vessel is reduced for cooling the small amount of nuclear heat generation. Since the amount of the cooling medium can thus be optimized, the capacity of the facilities for circulating the cooling medium can be reduced. In addition, since the channels for cooling the inner walls and the channels of cooling medium formed in the vacuum vessel are disposed to the inner walls of the vacuum vessel on the side opposite to plasmas, integrity of the channels relative to leakage of the cooling medium can be ensured. (N.H.)

La fermentation éthanolique. Les microorganismes Ethanol Fermentation. The Microorganisms

Directory of Open Access Journals (Sweden)

Ballerini D.

2006-11-01

Full Text Available Cette étude précise l'état actuel des connaissances concernant la fermentation éthanolique, d'un point de vue microbiologique. Outre les microorganismes utilisés depuis longtemps, sont décrites les nouvelles espèces de levures et de bactéries capables de transformer en éthanol des substrats aussi divers que les composés cellulosiques et hémicellulosiques issus de la biomasse et leurs produits d'hydrolyse. Pour la fermentation des substrats traditionnels tels que les mélasses et les jus d'extraction de plantes sucrières, ou encore l'amidon de maïs, les performances des levures du genre Saccharomyces sont comparées à celles des bactéries du genre Zymomonas. This review gives the state-of-the-art of what is known about ethanol fermentation from the microbiological viewpoint. In addition to the microorganisms that have been used for a long time, it describes new species of yeasts and bacteria capable of transforming, in ethanol, substrates including such different ones as cellulosic and hemicellulosic compounds issuing from biomass and their hydrolysis products. For the fermentation of traditional substrates such as molasses and juices extracted from sugar plants, or cornstarch, the performances of yeasts of the Saccharomyces type are compared to those of bacteria of the Zymomonas type.

Dependence of the polar Kerr angle and coercivity on repeat distance in sequentially prepared Tb/FeCo films

International Nuclear Information System (INIS)

Shin, S.

1991-01-01

Multilayer thin films of Tb and FeCo were prepared by sequential thermal evaporation of Tb and Fe 90 Co 10 alloy on glass substrates at ambient temperature in a vacuum of about 1 x 10 -6 Torr. The repeat distance of the films was varied from 3.5 to 175 A while maintaining the composition constant for all samples. Low-angle x-ray diffraction and Auger electron spectroscopy showed that a multilayer structure was achieved for films fabricated with a repeat distance Λ≥31.5 A. The polar Kerr rotation angle and coercivity of the samples were obtained by measuring the polar Kerr hysteresis loop using a 632.8-nm HeNe laser. It was observed that for the samples having a multilayer structure, the remnant Kerr angle and coercivity monotonically decreased with increasing repeat distance, and eventually disappeared for Λ≥70 A. For the samples showing a nonmultilayer structure, the remnant Kerr angle was independent of repeat distance. However, the coercivity increased with repeat distance until a broad maximum was obtained around Λ congruent 14--21 A

Looking for practical tools to achieve next-future applicability of dark fermentation to produce bio-hydrogen from organic materials in Continuously Stirred Tank Reactors.

Science.gov (United States)

Tenca, A; Schievano, A; Lonati, S; Malagutti, L; Oberti, R; Adani, F

2011-09-01

This study aimed at finding applicable tools for favouring dark fermentation application in full-scale biogas plants in the next future. Firstly, the focus was obtaining mixed microbial cultures from natural sources (soil-inocula and anaerobically digested materials), able to efficiently produce bio-hydrogen by dark fermentation. Batch reactors with proper substrate (1 gL(glucose)(-1)) and metabolites concentrations, allowed high H(2) yields (2.8 ± 0.66 mol H(2)mol(glucose)(-1)), comparable to pure microbial cultures achievements. The application of this methodology to four organic substrates, of possible interest for full-scale plants, showed promising and repeatable bio-H(2) potential (BHP=202 ± 3 NL(H2)kg(VS)(-1)) from organic fraction of municipal source-separated waste (OFMSW). Nevertheless, the fermentation in a lab-scale CSTR (nowadays the most diffused typology of biogas-plant) of a concentrated organic mixture of OFMSW (126 g(TS)L(-1)) resulted in only 30% of its BHP, showing that further improvements are still needed for future full-scale applications of dark fermentation. Copyright © 2011 Elsevier Ltd. All rights reserved.

Ultra high vacuum systems for accelerators

International Nuclear Information System (INIS)

Loefgren, P.

2001-01-01

Full text: In order to perform controlled, stable, and reproducible experiments, several research areas today require very low pressures. Maybe the most important example is the research that is performed in storage rings and accelerators where the lifetime and stability of particle beams depends critically on the vacuum conditions. Although the vacuum requirements ultimately depend on the kind of experiments that is performed, the studies of more and more rare and exotic species in storage rings and accelerators today pushes the demands on the vacuum conditions towards lower and lower pressures. The final pressure obtained in the vacuum system can often be the key factor for the outcome of an experiment. Pioneering work in vacuum technology has therefore often been performed at storage rings and accelerator facilities around the world. In order to reach pressures in the low UHV regime and lower (below 10 -11 mbar), several aspects have to be considered which implies choosing the proper materials, pumps and vacuum gauges. In the absence of gases inleaking from the outside, the rate of gas entering a vacuum system is determined by the release of molecules adsorbed on the surfaces and the outgassing from the bulk of the vacuum chamber walls. This means that the choice of material and, equally important, the pre treatment of the material, must be such that these rates are minimised. Today the most widely used material for vacuum applications are stainless steel. Besides its many mechanical advantages, it is resistant to corrosion and oxidation. If treated correctly the major gas source in a stainless steel chamber is hydrogen outgassing from the chamber walls. The hydrogen outgassing can be decreased by vacuum firing at 950 deg. C under vacuum. In addition to choosing the right materials the choice of vacuum pumps is important for the final pressure. Since no vacuum pump is capable of taking care of all kinds of gases found in the rest gas at pressures below 10 -11

Wireless Integrated Microelectronic Vacuum Sensor System

Science.gov (United States)

Krug, Eric; Philpot, Brian; Trott, Aaron; Lawrence, Shaun

2013-01-01

NASA Stennis Space Center's (SSC's) large rocket engine test facility requires the use of liquid propellants, including the use of cryogenic fluids like liquid hydrogen as fuel, and liquid oxygen as an oxidizer (gases which have been liquefied at very low temperatures). These fluids require special handling, storage, and transfer technology. The biggest problem associated with transferring cryogenic liquids is product loss due to heat transfer. Vacuum jacketed piping is specifically designed to maintain high thermal efficiency so that cryogenic liquids can be transferred with minimal heat transfer. A vacuum jacketed pipe is essentially two pipes in one. There is an inner carrier pipe, in which the cryogenic liquid is actually transferred, and an outer jacket pipe that supports and seals the vacuum insulation, forming the "vacuum jacket." The integrity of the vacuum jacketed transmission lines that transfer the cryogenic fluid from delivery barges to the test stand must be maintained prior to and during engine testing. To monitor the vacuum in these vacuum jacketed transmission lines, vacuum gauge readings are used. At SSC, vacuum gauge measurements are done on a manual rotation basis with two technicians, each using a handheld instrument. Manual collection of vacuum data is labor intensive and uses valuable personnel time. Additionally, there are times when personnel cannot collect the data in a timely fashion (i.e., when a leak is detected, measurements must be taken more often). Additionally, distribution of this data to all interested parties can be cumbersome. To simplify the vacuum-gauge data collection process, automate the data collection, and decrease the labor costs associated with acquiring these measurements, an automated system that monitors the existing gauges was developed by Invocon, Inc. For this project, Invocon developed a Wireless Integrated Microelectronic Vacuum Sensor System (WIMVSS) that provides the ability to gather vacuum

Alcoholic fermentation under oenological conditions. Use of a combination of data analysis and neural networks to predict sluggish and stuck fermentations

Energy Technology Data Exchange (ETDEWEB)

Insa, G. [Inst. National de la Recherche Agronomique, Inst. des Produits de la Vigne, Lab. de Microbiologie et Technologie des Fermentations, 34 - Montpellier (France); Sablayrolles, J.M. [Inst. National de la Recherche Agronomique, Inst. des Produits de la Vigne, Lab. de Microbiologie et Technologie des Fermentations, 34 - Montpellier (France); Douzal, V. [Centre National du Machinisme Agricole du Genie Rural des Eaux et Forets, 92 - Antony (France)

1995-09-01

The possibility of predicting sluggish fermentations under oenological conditions was investigated by studying 117 musts of different French grape varieties using an automatic device for fermentation monitoring. The objective was to detect sluggish or stuck fermentations at the halfway point of fermentation. Seventy nine percent of fermentations were correctly predicted by combining data analysis and neural networks. (orig.)

Baking results of KSTAR vacuum vessel

International Nuclear Information System (INIS)

Kim, S. T.; Kim, Y. J.; Kim, K. M.; Im, D. S.; Joung, N. Y.; Yang, H. L.; Kim, Y. S.; Kwon, M.

2009-01-01

The Korea Superconducting Tokamak Advanced Research (KSTAR) is an advanced superconducting tokamak designed to establish a scientific and technological basis for an attractive fusion reactor. The fusion energy in the tokamak device is released through fusion reactions of light atoms such as deuterium or helium in hot plasma state, of which temperature reaches several hundreds of millions Celsius. The high temperature plasma is created in the vacuum vessel that provides ultra high vacuum status. Accordingly, it is most important for the vacuum condition to keep clean not only inner space but also surface of the vacuum vessel to make high quality plasma. There are two methods planned to clean the wall surface of the KSTAR vacuum vessel. One is surface baking and the other is glow discharge cleaning (GDC). To bake the vacuum vessel, De-Ionized (DI) water is heated to 130 .deg. C and circulated in the passage between double walls of the vacuum vessel (VV) in order to bake the surface. The GDC operation uses hydrogen and inert gas discharges. In this paper, general configuration and brief introduction of the baking result will be reported

Baking results of KSTAR vacuum vessel

Energy Technology Data Exchange (ETDEWEB)

Kim, S. T.; Kim, Y. J.; Kim, K. M.; Im, D. S.; Joung, N. Y.; Yang, H. L.; Kim, Y. S.; Kwon, M. [National Fusion Research Institute, Daejeon (Korea, Republic of)

2009-05-15

The Korea Superconducting Tokamak Advanced Research (KSTAR) is an advanced superconducting tokamak designed to establish a scientific and technological basis for an attractive fusion reactor. The fusion energy in the tokamak device is released through fusion reactions of light atoms such as deuterium or helium in hot plasma state, of which temperature reaches several hundreds of millions Celsius. The high temperature plasma is created in the vacuum vessel that provides ultra high vacuum status. Accordingly, it is most important for the vacuum condition to keep clean not only inner space but also surface of the vacuum vessel to make high quality plasma. There are two methods planned to clean the wall surface of the KSTAR vacuum vessel. One is surface baking and the other is glow discharge cleaning (GDC). To bake the vacuum vessel, De-Ionized (DI) water is heated to 130 .deg. C and circulated in the passage between double walls of the vacuum vessel (VV) in order to bake the surface. The GDC operation uses hydrogen and inert gas discharges. In this paper, general configuration and brief introduction of the baking result will be reported.

Discovery and History of Amino Acid Fermentation.

Science.gov (United States)

Hashimoto, Shin-Ichi

There has been a strong demand in Japan and East Asia for L-glutamic acid as a seasoning since monosodium glutamate was found to present umami taste in 1907. The discovery of glutamate fermentation by Corynebacterium glutamicum in 1956 enabled abundant and low-cost production of the amino acid, creating a large market. The discovery also prompted researchers to develop fermentative production processes for other L-amino acids, such as lysine. Currently, the amino acid fermentation industry is so huge that more than 5 million metric tons of amino acids are manufactured annually all over the world, and this number continues to grow. Research on amino acid fermentation fostered the notion and skills of metabolic engineering which has been applied for the production of other compounds from renewable resources. The discovery of glutamate fermentation has had revolutionary impacts on both the industry and science. In this chapter, the history and development of glutamate fermentation, including the very early stage of fermentation of other amino acids, are reviewed.

Changes in physical and chemical characteristics of fermented cocoa (Theobroma cacao beans with manual and semi-mechanized transfer, between fermentation boxes

Directory of Open Access Journals (Sweden)

Pedro. P. Peláez

2016-06-01

Full Text Available The aim of this study was to evaluate variation in the physical and chemical properties of fermented cocoa beans with cocoa beans transfer between wooden fermentation boxes manually (M and semi-mechanized (SM way. Mass temperature, moisture, pH, and total acidity of the cotyledon and pulp; the total polyphenol, anthocyanin, reducing sugar, theobromine, and caffeine content in fresh, fermented, and dried beans; and percentage of fermented beans and time required to move beans during fermentation were determined. The cocoa used grew in the Pachiza district of the San Martin region of Peru. Cocoa sampling was each 0, 48, 72, 96, 120, 144, and 168 h of fermentation. The cocoa mass temperature was highest with both removal systems after 96 h of fermentation. M cotyledon and pulp samples had the highest moisture content and titratable acidity, while cotyledon and pulp pH with both systems were statistically equal. In contrast, fermented beans had a higher polyphenol, anthocyanin, reducing sugar, theobromine, and caffeine content with SM. SM produced the greatest amount of fermentation (91.67% and required the shortest amount of time to move beans (78.56 min. In conclusion, the system of fermentation of cocoa beans with SM was faster and produced fermented grains with high chemical quality.

Safety assessment of the biogenic amines in fermented soya beans and fermented bean curd.

Science.gov (United States)

Yang, Juan; Ding, Xiaowen; Qin, Yingrui; Zeng, Yitao

2014-08-06

To evaluate the safety of biogenic amines, high performance liquid chromatography (HPLC) was used to evaluate the levels of biogenic amines in fermented soya beans and fermented bean curd. In fermented soya beans, the total biogenic amines content was in a relatively safe range in many samples, although the concentration of histamine, tyramine, and β-phenethylamine was high enough in some samples to cause a possible safety threat, and 8 of the 30 samples were deemed unsafe. In fermented bean curd, the total biogenic amines content was more than 900 mg/kg in 19 white sufu amples, a level that has been determined to pose a safety hazard; putrescine was the only one detected in all samples and also had the highest concentration, which made samples a safety hazard; the content of tryptamine, β-phenethylamine, tyramine, and histamine had reached the level of threat to human health in some white and green sufu samples, and that may imply another potential safety risk; and 25 of the 33 samples were unsafe. In conclusion, the content of biogenic amines in all fermented soya bean products should be studied and appropriate limits determined to ensure the safety of eating these foods.

Continuous alcoholic fermentation of blackstrap molasses

Energy Technology Data Exchange (ETDEWEB)

Borzani, W; Aquarone, E

1957-01-01

The sugar concentration and the fermentation-cycle time can be related by an equation, theoretically justified, if it is assumed that the sugar consumption has a reaction rate of -1. Agitation is probably the rate-determining factor for continous alcohol fermentation. Penicillin increases the efficiency by preventing contamination. After 30 hours of fermentation, the penicillin concentration was 25 to 60% of the initial antibiotic concentration. Laboratory and plant-scale fermentations with 1.0 unit/ml of penicillin were studied and found favorable. An increase in the alcohol yield (4.8 to 19.5%) and a reduction of the acid production (17.0 to 66.6%) were observed. Penicillin did not affect the final yeast count or the fermentation time, and Leuconostoc contamination was inhibited by 8.0 units/ml.

Vacuum system of SST-1 Tokamak

International Nuclear Information System (INIS)

Khan, Ziauddin; Pathan, Firozkhan; George, Siju; Semwal, Pratibha; Dhanani, Kalpesh; Paravastu, Yuvakiran; Thankey, Prashant; Ramesh, Gattu; Himabindu, Manthena; Pradhan, Subrata

2013-01-01

Highlights: ► Air leaks developed during ongoing SST-1 cooldown campaign were detected online using RGA. ► The presence of N 2 and O 2 gases with the ratio of their partial pressures with ∼3.81:1 confirmed the air leaks. ► Baking of SST-1 was done efficiently by flowing hot N 2 gas in C-channels welded on inner surfaces without any problem. ► In-house fabricated demountable bull nose couplers were demonstrated for high temperature and pressure applications. ► Cryopumping effect was observed when liquid helium cooled superconducting magnets reached below 63 K. -- Abstract: Vacuum chambers of Steady State Superconducting (SST-1) Tokamak comprises of the vacuum vessel and the cryostat. The plasma will be confined inside the vacuum vessel while the cryostat houses the superconducting magnet systems (TF and PF coils), LN 2 cooled thermal shields and hydraulics for these circuits. The vacuum vessel is an ultra-high (UHV) vacuum chamber while the cryostat is a high-vacuum (HV) chamber. In order to achieve UHV inside the vacuum vessel, it would be baked at 150 °C for longer duration. For this purpose, U-shaped baking channels are welded inside the vacuum vessel. The baking will be carried out by flowing hot nitrogen gas through these channels at 250 °C at 4.5 bar gauge pressure. During plasma operation, the pressure inside the vacuum vessel will be raised between 1.0 × 10 −4 mbar and 1.0 × 10 −5 mbar using piezoelectric valves and control system. An ultimate pressure of 4.78 × 10 −6 mbar is achieved inside the vacuum vessel after 100 h of pumping. The limitation is due to the development of few leaks of the order of 10 −5 mbar l/s at the critical locations of the vacuum vessel during baking which was confirmed with the presence of nitrogen gas and oxygen gas with the ratio of ∼3.81:1 indicating air leak. Similarly an ultimate vacuum of 2.24 × 10 −5 mbar is achieved inside the cryostat. Baking of the vacuum vessel up to 110 °C with ±10 �

Effect of propionic acid on citric acid fermentation in an integrated citric acid-methane fermentation process.

Science.gov (United States)

Xu, Jian; Bao, Jia-Wei; Su, Xian-Feng; Zhang, Hong-Jian; Zeng, Xin; Tang, Lei; Wang, Ke; Zhang, Jian-Hua; Chen, Xu-Sheng; Mao, Zhong-Gui

2016-03-01

In this study, an integrated citric acid-methane fermentation process was established to solve the problem of wastewater treatment in citric acid production. Citric acid wastewater was treated through anaerobic digestion and then the anaerobic digestion effluent (ADE) was further treated and recycled for the next batch citric acid fermentation. This process could eliminate wastewater discharge and reduce water resource consumption. Propionic acid was found in the ADE and its concentration continually increased in recycling. Effect of propionic acid on citric acid fermentation was investigated, and results indicated that influence of propionic acid on citric acid fermentation was contributed to the undissociated form. Citric acid fermentation was inhibited when the concentration of propionic acid was above 2, 4, and 6 mM in initial pH 4.0, 4.5 and, 5.0, respectively. However, low concentration of propionic acid could promote isomaltase activity which converted more isomaltose to available sugar, thereby increasing citric acid production. High concentration of propionic acid could influence the vitality of cell and prolong the lag phase, causing large amount of glucose still remaining in medium at the end of fermentation and decreasing citric acid production.

Evacuation of the NET vacuum chamber

International Nuclear Information System (INIS)

Muller, R.A.

1987-01-01

Parametric calculations of the evacuation process were carried out for the NET-vacuum chamber involving two blanket designs. The results show that with an acceptable vacuum pumping capacity the required start vacuum conditions can be realized within reasonable time. The two blanket concepts do not differ remarkably in their evacuation behaviour. The remaining large pressure differences between the different locations of the vacuum chamber can be reduced if approximately 30% of the total gas flow is extracted from the heads of the blanket replacement ports

Evacuation of the NET vacuum chamber

International Nuclear Information System (INIS)

Mueller, R.

1986-01-01

Parametric calculations of the evacuation process were carried out for the NET-vacuum chamber involving two blanket designs. The results show that with an acceptable vacuum pumping capacity the required start vacuum conditions can be realized within reasonable time. The two blanket concepts do not differ remarkably in their evacuation behaviour. The remaining large pressure differences between the different locations of the vacuum chamber can be reduced if approximately 30% of the total gas flow is extracted from the heads of the blanket replacement ports. (author)

Kinetics model development of cocoa bean fermentation

Science.gov (United States)

Kresnowati, M. T. A. P.; Gunawan, Agus Yodi; Muliyadini, Winny

2015-12-01

Although Indonesia is one of the biggest cocoa beans producers in the world, Indonesian cocoa beans are oftenly of low quality and thereby frequently priced low in the world market. In order to improve the quality, adequate post-harvest cocoa processing techniques are required. Fermentation is the vital stage in series of cocoa beans post harvest processing which could improve the quality of cocoa beans, in particular taste, aroma, and colours. During the fermentation process, combination of microbes grow producing metabolites that serve as the precursors for cocoa beans flavour. Microbial composition and thereby their activities will affect the fermentation performance and influence the properties of cocoa beans. The correlation could be reviewed using a kinetic model that includes unstructured microbial growth, substrate utilization and metabolic product formation. The developed kinetic model could be further used to design cocoa bean fermentation process to meet the expected quality. Further the development of kinetic model of cocoa bean fermentation also serve as a good case study of mixed culture solid state fermentation, that has rarely been studied. This paper presents the development of a kinetic model for solid-state cocoa beans fermentation using an empirical approach. Series of lab scale cocoa bean fermentations, either natural fermentations without starter addition or fermentations with mixed yeast and lactic acid bacteria starter addition, were used for model parameters estimation. The results showed that cocoa beans fermentation can be modelled mathematically and the best model included substrate utilization, microbial growth, metabolites production and its transport. Although the developed model still can not explain the dynamics in microbial population, this model can sufficiently explained the observed changes in sugar concentration as well as metabolic products in the cocoa bean pulp.

Vacuum Bellows, Vacuum Piping, Cryogenic Break, and Copper Joint Failure Rate Estimates for ITER Design Use

Energy Technology Data Exchange (ETDEWEB)

L. C. Cadwallader

2010-06-01

The ITER international project design teams are working to produce an engineering design in preparation for construction of the International Thermonuclear Experimental Reactor (ITER) tokamak. During the course of this work, questions have arisen in regard to safety barriers and equipment reliability as important facets of system design. The vacuum system designers have asked several questions about the reliability of vacuum bellows and vacuum piping. The vessel design team has asked about the reliability of electrical breaks and copper-copper joints used in cryogenic piping. Research into operating experiences of similar equipment has been performed to determine representative failure rates for these components. The following chapters give the research results and the findings for vacuum system bellows, power plant stainless steel piping (amended to represent vacuum system piping), cryogenic system electrical insulating breaks, and copper joints.

fermentation

African Journals Online (AJOL)

user

2012-05-17

May 17, 2012 ... genes in glycolysis pathway, trehalose and steroid biosynthesis and heat shock proteins (HSP) in .... com) and prepared for microarray construction and analysis. .... a single time point of the late stage of VHG fermentation.

Big Bang or vacuum fluctuation

International Nuclear Information System (INIS)

Zel'dovich, Ya.B.

1980-01-01

Some general properties of vacuum fluctuations in quantum field theory are described. The connection between the ''energy dominance'' of the energy density of vacuum fluctuations in curved space-time and the presence of singularity is discussed. It is pointed out that a de-Sitter space-time (with the energy density of the vacuum fluctuations in the Einstein equations) that matches the expanding Friedman solution may describe the history of the Universe before the Big Bang. (P.L.)

Effect of mixing during fermentation in yogurt manufacturing.

Science.gov (United States)

Aguirre-Ezkauriatza, E J; Galarza-González, M G; Uribe-Bujanda, A I; Ríos-Licea, M; López-Pacheco, F; Hernández-Brenes, C M; Alvarez, M M

2008-12-01

In traditional yogurt manufacturing, the yogurt is not agitated during fermentation. However, stirring could be beneficial, particularly for improving heat and mass transport across the fermentation tank. In this contribution, we studied the effect of low-speed agitation during fermentation on process time, acidity profile, and microbial dynamics during yogurt fermentation in 2 laboratory-scale fermenters (3 and 5 L) with different heat-transfer characteristics. Lactobacillus bulgaricus and Streptococcus thermophilus were used as fermenting bacteria. Curves of pH, lactic acid concentration, lactose concentration, and bacterial population profiles during fermentation are presented for static and low-agitation conditions during fermentation. At low-inoculum conditions, agitation reduced the processing time by shortening the lag phase. However, mixing did not modify the duration or the shape of the pH profiles during the exponential phase. In fermentors with poor heat-transfer characteristics, important differences in microbial dynamics were observed between the agitated and nonagitated fermentation experiments; that is, agitation significantly increased the observable specific growth rate and the final microbial count of L. bulgaricus.

Vacuum vessel for thermonuclear device

International Nuclear Information System (INIS)

Kikuchi, Mitsuru; Nagashima, Keisuke; Suzuki, Masaru; Onozuka, Masaki.

1997-01-01

A vacuum vessel main body and structural members at the inside and the outside of the vacuum vessel main body are constituted by structural materials activated by irradiation of neutrons from plasmas such as stainless steels. Shielding members comprising tungsten or molybdenum are disposed on the surface of the vacuum vessel main body and the structural members of the inside and the outside of the main body. The shielding members have a function also as first walls or a seat member for the first walls. Armor tiles may be disposed to the shielding members. The shielding members and the armor tiles are secured to a securing seat member disposed, for example, to an inner plate of the vacuum vessel main body by bolts. Since the shielding members are disposed, it is not necessary to constitute the vacuum vessel main body and the structural members at the inside and the outside thereof by using a low activation material which is less activated, such as a titanium alloy. (I.N.)

Vacuum vessel for thermonuclear device

Energy Technology Data Exchange (ETDEWEB)

Kikuchi, Mitsuru; Nagashima, Keisuke [Japan Atomic Energy Research Inst., Tokyo (Japan); Suzuki, Masaru; Onozuka, Masaki

1997-07-11

A vacuum vessel main body and structural members at the inside and the outside of the vacuum vessel main body are constituted by structural materials activated by irradiation of neutrons from plasmas such as stainless steels. Shielding members comprising tungsten or molybdenum are disposed on the surface of the vacuum vessel main body and the structural members of the inside and the outside of the main body. The shielding members have a function also as first walls or a seat member for the first walls. Armor tiles may be disposed to the shielding members. The shielding members and the armor tiles are secured to a securing seat member disposed, for example, to an inner plate of the vacuum vessel main body by bolts. Since the shielding members are disposed, it is not necessary to constitute the vacuum vessel main body and the structural members at the inside and the outside thereof by using a low activation material which is less activated, such as a titanium alloy. (I.N.)

Design consideration on the synchrotron ultrahigh vacuum system

International Nuclear Information System (INIS)

Tsujikawa, H.; Chida, K.; Mizobuchi, A.; Miyahara, A.

1982-01-01

Ultrahigh vacuum production for the high-energy heavy-ion accelerator poses special problems concerning beam-gas molecule and beam-wall interactions. In this paper, summary of the TARN ultrahigh vacuum system and design criteria of the synchrotron ultrahigh vacuum system are presented. On-beam pressure of 4 x 10 -11 Torr is achieved in the TARN ultrahigh vacuum system, of which experiences through the construction and the operation are described and discussed. With emphasis on the application of newly developed technique in the fabrication of vacuum chamber and ultrahigh vacuum pump for the synchrotron ultrahigh vacuum system. (author)

Vacuum status-display and sector-conditioning programs

International Nuclear Information System (INIS)

Skelly, J.; Yen, S.

1989-01-01

Two programs have been developed for observation and control of the AGS vacuum system, which include these notable features: they incorporate a graphical user interface, and they are driven by a relational database which describes the vacuum system. The vacuum system comprises some 440 devices organized into 28 vacuum sectors. The Status Display Program invites menu selection of a sector, interrogates the relational database for relevant vacuum devices, acquires live readbacks, and posts a graphical display of their status. The Sector Conditioning Program likewise invites sector selection, produces the same status display, and also implements process control logic on the sector devices to pump the sector down from atmospheric pressure to high vacuum over a period extending for several hours. As additional devices are installed in the vacuum system, the devices are likewise added to the relational database; these programs then automatically include the new devices. 2 refs., 1 fig

Dynamical effects of QCD vacuum structure

International Nuclear Information System (INIS)

Ferreira, Erasmo

1994-01-01

The role of the QCD vacuum structure in the determination of the properties of states and processes occurring in the confinement regime of QCD is reviewed. The finite range of the vacuum correlations is discussed, and an analytical form is suggested for the correlation functions. The role of the vacuum quantum numbers in the phenomenology of high-energy scattering is reviewed. The vacuum correlation model of non-perturbative QCD is mentioned as a bridge between the fundamental theory and the description of the experiments. (author). 13 refs., 1 fig

Vacuum technology in the chemical industry

CERN Document Server

Jorisch, Wolfgang

2015-01-01

Based on the very successful German edition and a seminar held by the German Engineers` Association (VDI) on a regular basis for years now, this English edition has been thoroughly updated and revised to reflect the latest developments. It supplies in particular the special aspects of vacuum technology, applied vacuum pump types and vacuum engineering in the chemical, pharmaceutical and process industry application-segments. The text includes chapters dedicated to latest European regulations for operating in hazardous zones with vacuum systems, methods for process pressure control and regulati

Running vacuum cosmological models: linear scalar perturbations

Energy Technology Data Exchange (ETDEWEB)

Perico, E.L.D. [Instituto de Física, Universidade de São Paulo, Rua do Matão 1371, CEP 05508-090, São Paulo, SP (Brazil); Tamayo, D.A., E-mail: elduartep@usp.br, E-mail: tamayo@if.usp.br [Departamento de Astronomia, Universidade de São Paulo, Rua do Matão 1226, CEP 05508-900, São Paulo, SP (Brazil)

2017-08-01

In cosmology, phenomenologically motivated expressions for running vacuum are commonly parameterized as linear functions typically denoted by Λ( H {sup 2}) or Λ( R ). Such models assume an equation of state for the vacuum given by P-bar {sub Λ} = - ρ-bar {sub Λ}, relating its background pressure P-bar {sub Λ} with its mean energy density ρ-bar {sub Λ} ≡ Λ/8π G . This equation of state suggests that the vacuum dynamics is due to an interaction with the matter content of the universe. Most of the approaches studying the observational impact of these models only consider the interaction between the vacuum and the transient dominant matter component of the universe. We extend such models by assuming that the running vacuum is the sum of independent contributions, namely ρ-bar {sub Λ} = Σ {sub i} ρ-bar {sub Λ} {sub i} . Each Λ i vacuum component is associated and interacting with one of the i matter components in both the background and perturbation levels. We derive the evolution equations for the linear scalar vacuum and matter perturbations in those two scenarios, and identify the running vacuum imprints on the cosmic microwave background anisotropies as well as on the matter power spectrum. In the Λ( H {sup 2}) scenario the vacuum is coupled with every matter component, whereas the Λ( R ) description only leads to a coupling between vacuum and non-relativistic matter, producing different effects on the matter power spectrum.

46 CFR 154.804 - Vacuum protection.

Science.gov (United States)

2010-10-01

... 46 Shipping 5 2010-10-01 2010-10-01 false Vacuum protection. 154.804 Section 154.804 Shipping... Systems § 154.804 Vacuum protection. (a) Except as allowed under paragraph (b) of this section, each cargo tank must have a vacuum protection system meeting paragraph (a)(1) of this section and either paragraph...

Vacuum Mechatronics And Insvection For Self-Contained Manufacturing

Science.gov (United States)

Belinski, Steve E.; Shirazi, Majid; Seidel, Thomas E.; Hackwood, Susan

1990-02-01

The vacuum environment is increasingly being used in manufacturing operations, especially in the semiconductor industry. Shrinking linewidths and feature sizes dictate that cleanliness standards become continually more strict. Studies at the Center for Robotic Systems in Microelectronics (CRSM) indicate that a controlled vacuum enclosure can provide a superior clean environment. In addition, since many microelectronic fabrication steps are already carried out under vacuum, self-contained multichamber processing systems are being developed at a rapid pace. CRSM support of these systems includes the development of a research system, the Self-contained Automated Robotic Factory (SCARF), a vacuum-compatible robot, and investigations of particulate characterization in vacuum and inspection for multichamber systems. Successful development of complex and expensive multichamber systems is, to a great extent, dependent upon the discipline called vacuum mechatronics, which includes the design and development of vacuum-compatible computer-controlled mechanisms for manipulating, sensing and testing in a vacuum environment. Here the constituents of the vacuum mechatronics discipline are defined and reviewed in the context of the importance to self-contained in-vacuum manufacturing.

Vacuum system for HIMAC synchrotrons

International Nuclear Information System (INIS)

Kanazawa, M.; Sudou, M.; Sato, K.

1994-01-01

HIMAC synchrotrons are now under construction, which require vacuum chambers of large aperture and high vacuum of about 10 -9 torr. Wide thin wall vacuum chamber of 0.3 mm thickness reinforced with ribs has been developed as the chamber at dipole magnet. We have just now started to evacuate the lower ring. The obtained average value was about 5x10 -8 torr with turbo-molecular and sputter ion pumps, and 1.1x10 -9 torr after baking. (author)

Vacuum vessel for thermonuclear device

International Nuclear Information System (INIS)

Hagiwara, Koji; Imura, Yasuya.

1979-01-01

Purpose: To provide constituted method for easily performing baking of vacuum vessel, using short-circuiting segments. Constitution: At the time of baking, one turn circuit is formed by the vacuum vessel and short-circuiting segments, and current transformer converting the one turn circuit into a secondary circuit by the primary coil and iron core is formed, and the vacuum vessel is Joule heated by an induction current from the primary coil. After completion of baking, the short-circuiting segments are removed. (Kamimura, M.)

ITER diagnostic system: Vacuum interface

Energy Technology Data Exchange (ETDEWEB)

Patel, K.M., E-mail: Kaushal.Patel@iter.org [ITER Organization, Route de Vinon sur Verdon, 13115 St Paul-Lez-Durance (France); Udintsev, V.S.; Hughes, S.; Walker, C.I.; Andrew, P.; Barnsley, R.; Bertalot, L. [ITER Organization, Route de Vinon sur Verdon, 13115 St Paul-Lez-Durance (France); Drevon, J.M. [Bertin Technologies, BP 22, 13762 Aix-en Provence cedex 3 (France); Encheva, A. [ITER Organization, Route de Vinon sur Verdon, 13115 St Paul-Lez-Durance (France); Kashchuk, Y. [Institution “PROJECT CENTER ITER”, 1, Akademika Kurchatova pl., Moscow (Russian Federation); Maquet, Ph. [Bertin Technologies, BP 22, 13762 Aix-en Provence cedex 3 (France); Pearce, R.; Taylor, N.; Vayakis, G.; Walsh, M.J. [ITER Organization, Route de Vinon sur Verdon, 13115 St Paul-Lez-Durance (France)

2013-10-15

Diagnostics play an essential role for the successful operation of the ITER tokamak. They provide the means to observe control and to measure plasma during the operation of ITER tokamak. The components of the diagnostic system in the ITER tokamak will be installed in the vacuum vessel, in the cryostat, in the upper, equatorial and divertor ports, in the divertor cassettes and racks, as well as in various buildings. Diagnostic components that are placed in a high radiation environment are expected to operate for the life of ITER. There are approx. 45 diagnostic systems located on ITER. Some diagnostics incorporate direct or independently pumped extensions to maintain their necessary vacuum conditions. They require a base pressure less than 10{sup −7} Pa, irrespective of plasma operation, and a leak rate of less than 10{sup −10} Pa m{sup 3} s{sup −1}. In all the cases it is essential to maintain the ITER closed fuel cycle. These directly coupled diagnostic systems are an integral part of the ITER vacuum containment and are therefore subject to the same design requirements for tritium and active gas confinement, for all normal and accidental conditions. All the diagnostics, whether or not pumped, incorporate penetration of the vacuum boundary (i.e. window assembly, vacuum feedthrough etc.) and demountable joints. Monitored guard volumes are provided for all elements of the vacuum boundary that are judged to be vulnerable by virtue of their construction, material, load specification etc. Standard arrangements are made for their construction and for the monitoring, evacuating and leak testing of these volumes. Diagnostic systems are incorporated at more than 20 ports on ITER. This paper will describe typical and particular arrangements of pumped diagnostic and monitored guard volume. The status of the diagnostic vacuum systems, which are at the start of their detailed design, will be outlined and the specific features of the vacuum systems in ports and extensions

ITER diagnostic system: Vacuum interface

International Nuclear Information System (INIS)

Patel, K.M.; Udintsev, V.S.; Hughes, S.; Walker, C.I.; Andrew, P.; Barnsley, R.; Bertalot, L.; Drevon, J.M.; Encheva, A.; Kashchuk, Y.; Maquet, Ph.; Pearce, R.; Taylor, N.; Vayakis, G.; Walsh, M.J.

2013-01-01

Diagnostics play an essential role for the successful operation of the ITER tokamak. They provide the means to observe control and to measure plasma during the operation of ITER tokamak. The components of the diagnostic system in the ITER tokamak will be installed in the vacuum vessel, in the cryostat, in the upper, equatorial and divertor ports, in the divertor cassettes and racks, as well as in various buildings. Diagnostic components that are placed in a high radiation environment are expected to operate for the life of ITER. There are approx. 45 diagnostic systems located on ITER. Some diagnostics incorporate direct or independently pumped extensions to maintain their necessary vacuum conditions. They require a base pressure less than 10 −7 Pa, irrespective of plasma operation, and a leak rate of less than 10 −10 Pa m 3 s −1 . In all the cases it is essential to maintain the ITER closed fuel cycle. These directly coupled diagnostic systems are an integral part of the ITER vacuum containment and are therefore subject to the same design requirements for tritium and active gas confinement, for all normal and accidental conditions. All the diagnostics, whether or not pumped, incorporate penetration of the vacuum boundary (i.e. window assembly, vacuum feedthrough etc.) and demountable joints. Monitored guard volumes are provided for all elements of the vacuum boundary that are judged to be vulnerable by virtue of their construction, material, load specification etc. Standard arrangements are made for their construction and for the monitoring, evacuating and leak testing of these volumes. Diagnostic systems are incorporated at more than 20 ports on ITER. This paper will describe typical and particular arrangements of pumped diagnostic and monitored guard volume. The status of the diagnostic vacuum systems, which are at the start of their detailed design, will be outlined and the specific features of the vacuum systems in ports and extensions will be described

Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

OpenAIRE

Spinosa,Wilma Aparecida; Santos Júnior,Vitório dos; Galvan,Diego; Fiorio,Jhonatan Luiz; Gomez,Raul Jorge Hernan Castro

2015-01-01

Considering the limited availability of technology for the production of rice vinegar and also due to the potential consumer product market, this study aimed to use alcoholic fermented rice (rice wine (Oryza sativa L.)) for vinegar production. An alcoholic solution with 6.28% (w/v) ethanol was oxidized by a submerged fermentation process to produce vinegar. The process of acetic acid fermentation occurred at 30 ± 0.3°C in a FRINGS® Acetator (Germany) for the production of vineg...

Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage.

Science.gov (United States)

Omer, M K; Alvseike, O; Holck, A; Axelsson, L; Prieto, M; Skjerve, E; Heir, E

2010-12-01

The effect of high pressure processing (HPP) on the survival of verotoxigenic Escherichia coli (VTEC) in two types of Norwegian type dry-fermented sausages was studied. Two different types of recipes for each sausage type were produced. The sausage batter was inoculated with 6.8 log(10) CFU/g of VTEC O103:H25. After fermentation, drying and maturation, slices of finished sausages were vacuum packed and subjected to two treatment regimes of HPP. One group was treated at 600 MPa for 10 min and another at three cycles of 600 MPa for 200 s per cycle. A generalized linear model split by recipe type showed that these two HPP treatments on standard recipe sausages reduced E. coli by 2.9 log(10) CFU/g and 3.3 log(10) CFU/g, respectively. In the recipe with higher levels of dextrose, sodium chloride and sodium nitrite E. coli reduction was 2.7 log(10) CFU/g in both treatments. The data show that HPP has a potential to make the sausages safer and also that the effect depends somewhat on recipe. Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

Alcoholic fermentation of stored sweet potatoes

Energy Technology Data Exchange (ETDEWEB)

Yutaka, Y; One, H

1958-01-01

Sweet potatoes were ground and stored in a ground hold. The stored sweet potatoes gave about 90% fermentation efficiency by the koji process. A lower fermentation efficiency by the amylo process was improved by adding 20 to 30 mg/100 ml of organic N. Inorganic N has no effect in improving the fermentation efficiency of the stored sweet potatoes by the amylo process.

Shuidouchi (Fermented Soybean Fermented in Different Vessels Attenuates HCl/Ethanol-Induced Gastric Mucosal Injury

Directory of Open Access Journals (Sweden)

Huayi Suo

2015-11-01

Full Text Available Shuidouchi (Natto is a fermented soy product showing in vivo gastric injury preventive effects. The treatment effects of Shuidouchi fermented in different vessels on HCl/ethanol-induced gastric mucosal injury mice through their antioxidant effect was determined. Shuidouchi contained isoflavones (daidzein and genistein, and GVFS (glass vessel fermented Shuidouchi had the highest isoflavone levels among Shuidouchi samples fermented in different vessels. After treatment with GVFS, the gastric mucosal injury was reduced as compared to the control mice. The gastric secretion volume (0.47 mL and pH of gastric juice (3.1 of GVFS treated gastric mucosal injury mice were close to those of ranitidine-treated mice and normal mice. Shuidouchi could decrease serum motilin (MTL, gastrin (Gas level and increase somatostatin (SS, vasoactive intestinal peptide (VIP level, and GVFS showed the strongest effects. GVFS showed lower IL-6, IL-12, TNF-α and IFN-γ cytokine levels than other vessel fermented Shuidouchi samples, and these levels were higher than those of ranitidine-treated mice and normal mice. GVFS also had higher superoxide dismutase (SOD, nitric oxide (NO and malonaldehyde (MDA contents in gastric tissues than other Shuidouchi samples. Shuidouchi could raise IκB-α, EGF, EGFR, nNOS, eNOS, Mn-SOD, Gu/Zn-SOD, CAT mRNA expressions and reduce NF-κB, COX-2, iNOS expressions as compared to the control mice. GVFS showed the best treatment effects for gastric mucosal injuries, suggesting that glass vessels could be used for Shuidouchi fermentation in functional food manufacturing.

Vacuum system of SST-1 Tokamak

Energy Technology Data Exchange (ETDEWEB)

Khan, Ziauddin, E-mail: ziauddin@ipr.res.in [Institute for Plasma Research, Near Indira Bridge, Bhat, Gandhinagar 382 428 (India); Pathan, Firozkhan; George, Siju; Semwal, Pratibha; Dhanani, Kalpesh; Paravastu, Yuvakiran; Thankey, Prashant; Ramesh, Gattu; Himabindu, Manthena; Pradhan, Subrata [Institute for Plasma Research, Near Indira Bridge, Bhat, Gandhinagar 382 428 (India)

2013-10-15

Highlights: ► Air leaks developed during ongoing SST-1 cooldown campaign were detected online using RGA. ► The presence of N{sub 2} and O{sub 2} gases with the ratio of their partial pressures with ∼3.81:1 confirmed the air leaks. ► Baking of SST-1 was done efficiently by flowing hot N{sub 2} gas in C-channels welded on inner surfaces without any problem. ► In-house fabricated demountable bull nose couplers were demonstrated for high temperature and pressure applications. ► Cryopumping effect was observed when liquid helium cooled superconducting magnets reached below 63 K. -- Abstract: Vacuum chambers of Steady State Superconducting (SST-1) Tokamak comprises of the vacuum vessel and the cryostat. The plasma will be confined inside the vacuum vessel while the cryostat houses the superconducting magnet systems (TF and PF coils), LN{sub 2} cooled thermal shields and hydraulics for these circuits. The vacuum vessel is an ultra-high (UHV) vacuum chamber while the cryostat is a high-vacuum (HV) chamber. In order to achieve UHV inside the vacuum vessel, it would be baked at 150 °C for longer duration. For this purpose, U-shaped baking channels are welded inside the vacuum vessel. The baking will be carried out by flowing hot nitrogen gas through these channels at 250 °C at 4.5 bar gauge pressure. During plasma operation, the pressure inside the vacuum vessel will be raised between 1.0 × 10{sup −4} mbar and 1.0 × 10{sup −5} mbar using piezoelectric valves and control system. An ultimate pressure of 4.78 × 10{sup −6} mbar is achieved inside the vacuum vessel after 100 h of pumping. The limitation is due to the development of few leaks of the order of 10{sup −5} mbar l/s at the critical locations of the vacuum vessel during baking which was confirmed with the presence of nitrogen gas and oxygen gas with the ratio of ∼3.81:1 indicating air leak. Similarly an ultimate vacuum of 2.24 × 10{sup −5} mbar is achieved inside the cryostat. Baking of the

Effect of Fermentation Conditions and Plucking Standards of Tea Leaves on the Chemical Components and Sensory Quality of Fermented Juice

Directory of Open Access Journals (Sweden)

Ping Tang

2018-01-01

Full Text Available The effects of fermentation conditions (temperature, time, and pH and plucking standards (one leaf and a bud to four leaves and a bud on the chemical components and sensory quality of the fermented juices processed from crushed fresh tea leaves were investigated. The results showed that optimum fermentation conditions that resulted in fermented juices of the best sensory quality and the highest content of TFs were a temperature of 35°C, time duration of 75 min, and pH 5.1. The fermented juices processed from new shoots with three leaves and a bud or four leaves and a bud afforded high overall acceptability and TF concentration. These differences arise because tea leaves with different plucking standards have different catechin content and enzyme activities. Fermented tea juice possessed higher concentrations of chemical components such as soluble solids, amino acids, and TFs and exhibited better sensory quality as compared to black tea infusion. The TF concentrations decreased as the pH of the fermenting juice increased, and the fermented juice showed the best overall acceptability. These results provide essential information for the improvement of the processing of black tea beverage by suggesting fermentation of fresh tea leaves as a better alternative to their infusion.

Rotary bayonets for cryogenic and vacuum service

International Nuclear Information System (INIS)

Rucinski, R.A.; Dixon, K.D.; Krasa, R.; Krempetz, K.J.; Mulholland, G.T.; Trotter, G.R.; Urbin, J.B.

1993-07-01

Rotary bayonets were designed, tested, and installed for liquid nitrogen, liquid argon, and vacuum service. This paper will present the design, testing, and service record for two sizes of vacuum jacketed cryogenic rotary bayonets and two sizes of vacuum service rotary bayonets. Materials used in construction provide electrical isolation across the bayonet joint. The joint permits 360 degrees of rotation between the male and female pipe sections while maintaining integrity of service. Assemblies using three such joints were built to allow end connection points to be translated through at least 1 meter of horizontal travel while kept in service. Vacuum jacketed sizes built in-house at Fermi National Accelerator Laboratory are 1-1/2 in. inner pipe size, 3 in. vacuum jacket, and 4 in. inner pipe size, 6 in. vacuum jacket The single wall vacuum service bayonets are in 4 in. and 6 in. pipe sizes. The bayonets have successfully been in active service for over one year

Rotary bayonets for cryogenic and vacuum service

International Nuclear Information System (INIS)

Rucinski, R.A.; Dixon, K.D.; Krasa, R.; Krempetz, K.J.; Mulholland, G.T.; Trotter, G.R.; Urbin, J.B.

1994-01-01

Rotary bayonets were designed, tested, and installed for liquid nitrogen, liquid argon, and vacuum service. This paper will present the design, testing, and service record for two sizes of vacuum jacketed cryogenic rotary bayonets and two sizes of vacuum service rotary bayonets. Materials used in construction provide electrical isolation across the bayonet joint. The joint permits 360 degrees of rotation between the male and female pipe sections while maintaining integrity of service. Assemblies using three such joints were built to allow end connection points to be translated through at least 1 meter of horizontal travel while kept in service. Vacuum jacketed sizes built in-house at Fermi National Accelerator Laboratory are 1 1/2 inches inner pipe size, 3 inches vacuum jacket, and 4 inches inner pipe size, 6 inches vacuum jacket. The single wall vacuum service bayonets are in 4 inch and 6 inch pipe sizes. The bayonets have successfully been in active service for over one year

TPX vacuum vessel transient thermal and stress conditions

International Nuclear Information System (INIS)

Feldshteyn, Y.; Dinkevich, S.; Feng, T.; Majumder, D.

1995-01-01

The TPX vacuum vessel provides the vacuum boundary for the plasma and the mechanical support for the internal components. Another function of the vacuum vessel is to contain neutron shielding water in the double wall space during normal operation. This double wall space serves as a heat reservoir for the entire vacuum vessel during bakeout. The vacuum vessel and the internal components are subjected to thermal stresses induced by a nonuniform temperature distribution within the structure during bakeout. A successful Conceptual Design Review in March 1993 has established superheated steam as the heating source of the vacuum vessel. A transient bakeout mode of the vacuum vessel and in-vessel components has been analyzed to evaluate transient period duration, proper temperature level, actual thermal stresses and performance of the steam equipment. Thermally, the vacuum vessel structure may be considered as an adiabatic system because it is perfectly insulated by the strong surrounding vacuum and multiple layers of superinsulation. Important aspects of the analysis are described herein

A Model of the Effect of the Microbial Biomass on the Isotherm of the Fermenting Solids in Solid-State Fermentation

Directory of Open Access Journals (Sweden)

Barbara Celuppi Marques

2006-01-01

Full Text Available We compare isotherms for soybeans and soybeans fermented with Rhizopus oryzae, showing that in solid-state fermentation the biomass affects the isotherm of the fermenting solids. Equations are developed to calculate, for a given overall water content of the fermenting solids, the water contents of the biomass and residual substrate, as well as the water activity. A case study, undertaken using a mathematical model of a well-mixed bioreactor, shows that if water additions are made on the basis of the assumption that fermenting solids have the same isotherm as the substrate itself, poor growth can result since the added water does not maintain the water activity at levels favorable for growth. We conclude that the effect of the microbial biomass on the isotherm of the fermenting solids must be taken into account in mathematical models of solid-state fermentation bioreactors.

Open fermentative production of L-lactic acid with high optical purity by thermophilic Bacillus coagulans using excess sludge as nutrient.

Science.gov (United States)

Ma, Kedong; Maeda, Toshinari; You, Huiyan; Shirai, Yoshihito

2014-01-01

The development of a low-cost polymer-grade L-lactic acid production process was achieved in this study. Excess sludge hydrolyzate (ESH) was chosen as nutrient source for the objective of reducing nutrient cost in lactic acid production. 1% of ESH had high performance in lactic acid production relative to 2g/l yeast extract (YE) while the production cost of ESH was much lower than that of YE, indicating ESH was a promising substitute of YE. By employing a thermophilic strain of Bacillus coagulans (NBRC 12583), non-sterilized batch and repeated batch L-lactic acid fermentation was successfully performed, and the optical purity of L-lactic acid accumulated was more than 99%. Moreover, the factors associated with cell growth and lactic acid fermentation was investigated through a two-stage lactic acid production strategy. Oxygen played an important role in cell growth, and the optimal condition for cell growth and fermentation was pH 7.0 and 50°C. Copyright © 2013 Elsevier Ltd. All rights reserved.

Effect of acetic acid on citric acid fermentation in an integrated citric acid-methane fermentation process.

Science.gov (United States)

Xu, Jian; Chen, Yang-Qiu; Zhang, Hong-Jian; Tang, Lei; Wang, Ke; Zhang, Jian-Hua; Chen, Xu-Sheng; Mao, Zhong-Gui

2014-09-01

An integrated citric acid-methane fermentation process was proposed to solve the problem of extraction wastewater in citric acid fermentation process. Extraction wastewater was treated by anaerobic digestion and then recycled for the next batch of citric acid fermentation to eliminate wastewater discharge and reduce water resource consumption. Acetic acid as an intermediate product of methane fermentation was present in anaerobic digestion effluent. In this study, the effect of acetic acid on citric acid fermentation was investigated and results showed that lower concentration of acetic acid could promote Aspergillus niger growth and citric acid production. 5-Cyano-2,3-ditolyl tetrazolium chloride (CTC) staining was used to quantify the activity of A. niger cells, and the results suggested that when acetic acid concentration was above 8 mM at initial pH 4.5, the morphology of A. niger became uneven and the part of the cells' activity was significantly reduced, thereby resulting in deceasing of citric acid production. Effects of acetic acid on citric acid fermentation, as influenced by initial pH and cell number in inocula, were also examined. The result indicated that inhibition by acetic acid increased as initial pH declined and was rarely influenced by cell number in inocula.

Simultaneous saccharification and fermentation (SSF) using cellobiose fermenting yeast Brettanomyces custersii

Science.gov (United States)

Spindler, Diane D.; Grohmann, Karel; Wyman, Charles E.

1992-01-01

A process for producing ethanol from plant biomass includes forming a substrate from the biomass with the substrate including hydrolysates of cellulose and hemicellulose. A species of the yeast Brettanomyces custersii (CBS 5512), which has the ability to ferment both cellobiose and glucose to ethanol, is then selected and isolated. The substrate is inoculated with this yeast, and the inoculated substrate is then fermented under conditions favorable for cell viability and conversion of hydrolysates to ethanol.

Fermentation of irradiated sugarcane must

International Nuclear Information System (INIS)

Alcarde, Andre Ricardo; Horii, Jorge; Walder, Julio Marcos Melges

2003-01-01

Bacillus and Lactobacillus are bacteria that usually contaminate the ethanolic fermentation by yeasts and my influence yeast viability. As microorganisms can be killed by ionizing radiation, the efficacy of gamma radiation in reducing the population of certain contaminating bacteria from sugarcane must was examined and, as a consequence, the beneficial effect of lethal doses of radiation on some parameters of yeast-based ethanolic fermentation was verified. Must from sugarcane juice was inoculated with bacteria of the general Bacillus and Lactobacillus. The contaminated must was irradiated with 2.0, 4.0, 6.0, 8.0 and 10.0 kGy of gamma radiation. After ethanolic fermentation by the yeast (Saccharomyces cerevisiae) the total and volatile acidity produced during the process were evaluated: yeast viability and ethanol yield were also recorded. Treatments of gamma radiation reduced the population of the contaminating bacteria in the sugarcane must. The acidity produced during the fermentation decreased as the dose rate of radiation increased. Conversely, the yeast viability increased as the dose rate of radiation increased. Gamma irradiation was an efficient treatment to decontaminate the must and improved its parameters related to ethanolic fermentation, including ethanol yield, which increased 1.9%. (author)

Fermentation reactions of Erysipelothrix rhusiopathiae.

Science.gov (United States)

WHITE, T G; SHUMAN, R D

1961-10-01

White, Thomas G. (U. S. Department of Agriculture, Ames, Iowa), and Richard D. Shuman. Fermentation reactions of Erysipelothrix rhusiopathiae. J. Bacteriol. 82:595-599. 1961.-A study was made to determine the effect of four different basal media, to which fermentable carbon compounds had been added, upon 22 selected strains of Erysipelothrix rhusiopathiae (insidiosa). Acid production was measured by (i) chemical indicator, (ii) change in pH, and (iii) production of titrable acidity. At least two determinations, usually four, were made for each test on each strain. The fermentation pattern varied according to the medium, the indicator, and the method of measuring acid production. Andrade's base plus serum was the most dependable medium because it permitted the least variation in the total number of different patterns. Of the three methods used to measure acid production, the chemical indicator gave the most valid and reproducible results. The within-strain variation was not extreme and most strains persisted in a given fermentation pattern under like conditions of growth and acid production. Results of the study indicated that, regardless of the medium and indicator routinely used, one should be familiar with the fermentation pattern of known strains of the erysipelas organism.

Fermented dairy products: knowledge and consumption.

Science.gov (United States)

Hekmat, Sharareh; Koba, Lesia

2006-01-01

Much has been published on the nutritional and health benefits of fermented dairy products, especially those containing probiotic microorganisms. However, consumers may not be familiar with the term "fermented dairy products," and therefore may not take full advantage of them. University students' knowledge and consumption patterns of fermented dairy products were assessed. University students (n=223) completed a survey consisting of a section on demographics and another on knowledge and consumption patterns. The majority of respondents (62%) were not familiar with the term "fermented dairy products." Most respondents consumed yogourt a few times a week (40%) or a few times a month (30%). Almost all respondents (92%) were unable to identify the difference between regular and probiotic yogourt. Most respondents (93%) had not heard of acidophilus milk, but the majority (65%) would be willing to try it. Most respondents were unsure whether sour cream (65%), yogourt beverages (74%), and cheddar cheese (61%) were fermented dairy products. Sixty percent of respondents never consumed yogourt drinks. Education is needed about fermented dairy products, especially probiotics, and their nutritional and health benefits. Such education may increase their acceptability and consumption.

Design foundation of vacuum system for electron beam machine

International Nuclear Information System (INIS)

Darsono; Suprapto; Djasiman

1999-01-01

Vacuum system is a main part of electron beam Machine because (EBM) the electron can not be produced without this vacuum. Vacuum system consists of vacuum pump, connecting pipe, valve, and vacuum gauge. The design vacuum system of EBM, basis knowledge and technology of vacuum is needed. The paper describes types of vacuum pump, calculation of pipe conductance and pumping time of vacuum system then there are used as consideration of criteria to choose vacuum pump for EBM. From the result of study, it is concluded that for EBM of 500 keV/10 mA which is going to use for wood coating and with consideration of economic and technic factor it is better to use diffusion pump. (author)

Development of a vacuum superinsulation panel

Energy Technology Data Exchange (ETDEWEB)

Timm, H; Seefeldt, D; Nitze, C

1983-05-01

After completion of the investigations the vacuum-insulated panel is available as prototype. The aim of the investigations was to optimize and to finalize the vacuum superinsulation system with regard to a pressure-resistant, temperature-resistant thermal insulation of high efficiency. In this connection, particularly investigations with regard to vacuum-tight sealing, compression and evacuation of powder filling as well as special material investigations were performed. The application-specific utilization of the vacuum-insulated panel and the adjustment to special operational conditions can now be started. Application possibilities are at present seen in coverings or linings with high temperature and/or pressure requirements.

Vacuum phonon tunneling.

Science.gov (United States)

Altfeder, Igor; Voevodin, Andrey A; Roy, Ajit K

2010-10-15

Field-induced phonon tunneling, a previously unknown mechanism of interfacial thermal transport, has been revealed by ultrahigh vacuum inelastic scanning tunneling microscopy (STM). Using thermally broadened Fermi-Dirac distribution in the STM tip as in situ atomic-scale thermometer we found that thermal vibrations of the last tip atom are effectively transmitted to sample surface despite few angstroms wide vacuum gap. We show that phonon tunneling is driven by interfacial electric field and thermally vibrating image charges, and its rate is enhanced by surface electron-phonon interaction.

Vacuum and ultravacuum physics and technology

CERN Document Server

Bello, Igor

2018-01-01

Vacuum technology has enormous impact on human life in many aspects and fields, such as metallurgy, material development and production, food and electronic industry, microelectronics, device fabrication, physics, materials science, space science, engineering, chemistry, technology of low temperature, pharmaceutical industry, and biology. All decorative coatings used in jewelries and various daily products—including shiny decorative papers, the surface finish of watches, and light fixtures—are made using vacuum technological processes. Vacuum analytical techniques and vacuum technologies are pillars of the technological processes, material synthesis, deposition, and material analyses—all of which are used in the development of novel materials, increasing the value of industrial products, controlling the technological processes, and ensuring the high product quality. Based on physical models and calculated examples, the book provides a deeper look inside the vacuum physics and technology.

Comprehending the structure of a vacuum vessel and in-vessel components of fusion machines. 1. Comprehending the vacuum vessel structure

International Nuclear Information System (INIS)

Onozuka, Masanori; Nakahira, Masataka

2006-01-01

The functions, conditions and structure of vacuum vessel using tokamak fusion machines are explained. The structural standard and code of vacuum vessel, process of vacuum vessel design, and design of ITER vacuum vessel are described. Production and maintenance of ultra high vacuum, confinement of radioactive materials, support of machines in vessel and electromagnetic force, radiation shield, plasma vertical stability, one-turn electric resistance, high temperature baking heat and remove of nuclear heat, reduce of troidal ripple, structural standard, features of safety of nuclear fusion machines, subjects of structural standard of fusion vacuum vessel, design flow of vacuum vessel, establishment of radial build, selections of materials, baking and cooling method, basic structure, structure of special parts, shield structure, and of support structure, and example of design of structure, ITER, are stated. (S.Y.)

Comparison of microbial fermentation of high- and low-forage diets in Rusitec, single-flow continuous-culture fermenters and sheep rumen.

Science.gov (United States)

Carro, M D; Ranilla, M J; Martín-García, A I; Molina-Alcaide, E

2009-04-01

Eight Rusitec and eight single-flow continuous-culture fermenters (SFCCF) were used to compare the ruminal fermentation of two diets composed of alfalfa hay and concentrate in proportions of 80 : 20 (F80) and 20 : 80 (F20). Results were validated with those obtained previously in sheep fed the same diets. Rusitec fermenters were fed once daily and SFCCF twice, but liquid dilution rates were similar in both types of fermenters. Mean values of pH over the 12 h postfeeding were higher (P 0.05) were found in any in vitro system. A more precise control of pH in both types of fermenters and a reduction of concentrate retention time in Rusitec could probably improve the simulation of in vivo fermentation.

Physiological and fermentation properties of Bacillus coagulans and a mutant lacking fermentative lactate dehydrogenase activity.

Science.gov (United States)

Su, Yue; Rhee, Mun Su; Ingram, Lonnie O; Shanmugam, K T

2011-03-01

Bacillus coagulans, a sporogenic lactic acid bacterium, grows optimally at 50-55 °C and produces lactic acid as the primary fermentation product from both hexoses and pentoses. The amount of fungal cellulases required for simultaneous saccharification and fermentation (SSF) at 55 °C was previously reported to be three to four times lower than for SSF at the optimum growth temperature for Saccharomyces cerevisiae of 35 °C. An ethanologenic B. coagulans is expected to lower the cellulase loading and production cost of cellulosic ethanol due to SSF at 55 °C. As a first step towards developing B. coagulans as an ethanologenic microbial biocatalyst, activity of the primary fermentation enzyme L-lactate dehydrogenase was removed by mutation (strain Suy27). Strain Suy27 produced ethanol as the main fermentation product from glucose during growth at pH 7.0 (0.33 g ethanol per g glucose fermented). Pyruvate dehydrogenase (PDH) and alcohol dehydrogenase (ADH) acting in series contributed to about 55% of the ethanol produced by this mutant while pyruvate formate lyase and ADH were responsible for the remainder. Due to the absence of PDH activity in B. coagulans during fermentative growth at pH 5.0, the l-ldh mutant failed to grow anaerobically at pH 5.0. Strain Suy27-13, a derivative of the l-ldh mutant strain Suy27, that produced PDH activity during anaerobic growth at pH 5.0 grew at this pH and also produced ethanol as the fermentation product (0.39 g per g glucose). These results show that construction of an ethanologenic B. coagulans requires optimal expression of PDH activity in addition to the removal of the LDH activity to support growth and ethanol production.

Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition

Directory of Open Access Journals (Sweden)

Karolina Maria Wójciak

2015-02-01

Full Text Available Organic fermented sausages typically spoil during long-term storage due to oxidative rancidity. The application of natural antioxidants to meat stuffing is a major practice intended to inhibit the oxidation process and color changes. This study aimed to assess the effect of two unusual starter cultures: three probiotic strains (Lactobacillus casei LOCK 0900, Lactobacillus casei LOCK 0908 and Lactobacillus paracasei LOCK 0919 and lactic acid bacteria from acid whey on model fermented sausage type products focusing on oxidative stability by measuring instrumental color (L*, a*, b* values, conjugated dienes (CD, TBARS immediately after 21 days of ripening (0 and after 90 and 180 days of refrigerated storage (4 ºC. Determination of fatty acid composition, in meat product was performed after ripening and after 180 days of storage. At the end of the storage period, the salted sausages were characterized by the same content of polyunsaturated fatty acids (PUFA compared to cured samples. The addition of acid whey and a mixture of probiotic strains to nitrite-free sausage formulation was barely able to protect lipids against oxidation in comparison to nitrite during vacuum storage. Surprisingly, the use of acid whey has an influence on the desired red-pinkish color of organic fermented sausage after ripening and after 180 days of storage period.

Vacuum Acceptance Tests for the UHV Room Temperature Vacuum System of the LHC during LS1

CERN Document Server

Cattenoz, G; Bregliozzi, G; Calegari, D; Gallagher, J; Marraffa, A; Chiggiato, P

2014-01-01

During the CERN Large Hadron Collider (LHC) first long shut down (LS1), a large number of vacuum tests are carried out on consolidated or newly fabricated devices. In such a way, the vacuum compatibility is assessed before installation in the UHV system of the LHC. According to the equipment’s nature, the vacuum acceptance tests consist in functional checks, leak test, outgassing rate measurements, evaluation of contaminants by Residual Gas Analysis (RGA), pumping speed measurements and qualification of the H2 sticking probability of Non-Evaporable-Getter (NEG) coating. In this paper, the methods used for the tests and the acceptance criteria are described. A summary of the measured vacuum characteristics for the tested components is also given.

Biohydrogen production from combined dark-photo fermentation under a high ammonia content in the dark fermentation effluent

Energy Technology Data Exchange (ETDEWEB)

Chen, Chun-Yen [National Cheng Kung Univ., Tainan, Taiwan (China). Dept. of Chemical Engineering; National Cheng Kung Univ., Tainan, Taiwan (China). Sustainable Environment Research Center; Lo, Yung-Chung; Yeh, Kuei-Ling [National Cheng Kung Univ., Tainan, Taiwan (China). Dept. of Chemical Engineering; Chang, Jo-Shu [National Cheng Kung Univ., Tainan, Taiwan (China). Dept. of Chemical Engineering; National Cheng Kung Univ., Tainan, Taiwan (China). Sustainable Environment Research Center; National Cheng Kung Univ., Tainan, Taiwan (China). Microalgae Biotechnology and Bioengineering Lab.

2010-07-01

Integrated dark and photo (two-stage) fermentation was employed to enhance the performance of H{sub 2} production. First, the continuous dark fermentation using indigenous Clostridium butyricum CGS5 was carried out at 12 h HRT and fed with sucrose at a concentration of 18750 mg/l. The overall H{sub 2} production rate and H{sub 2} yield were fairly stable with a mean value of 87.5 ml/l/h and 1.015 mol H{sub 2}/mol sucrose, respectively. In addition, a relatively high ammonia nitrogen content (574 mg/l) in the dark fermentation effluent was observed. The soluble metabolites from dark fermentation, consisting mainly of butyric, lactic and acetic acids, were directly used as the influent of continuous photo-H{sub 2} production process inoculated with Rhodopseudomonas palutris WP 3-5 under the condition of 35oC, 10000 lux irradiation, pH 7.0 and 48 h HRT. The maximum overall hydrogen production rate from photo fermentation was 16.4 ml H{sub 2}/l/h, and the utilization of the soluble metabolites could reach 90%. The maximum H{sub 2} yield dramatically increased from 1.015 mol H{sub 2}/mol sucrose (in dark fermentation only) to 6.04 mol H{sub 2}/mol sucrose in the combined dark and photo fermentation. Surprisingly, the operation strategy applied in this work was able to attain an average NH{sub 3}-N removal efficiency of 92%, implying that our photo-H{sub 2} production system has a higher NH{sub 3}-N tolerance, demonstrating its high applicability in an integrated dark-photo fermentation system. (orig.)

Bioethanol production: an integrated process of low substrate loading hydrolysis-high sugars liquid fermentation and solid state fermentation of enzymatic hydrolysis residue.

Science.gov (United States)

Chu, Qiulu; Li, Xin; Ma, Bin; Xu, Yong; Ouyang, Jia; Zhu, Junjun; Yu, Shiyuan; Yong, Qiang

2012-11-01

An integrated process of enzymatic hydrolysis and fermentation was investigated for high ethanol production. The combination of enzymatic hydrolysis at low substrate loading, liquid fermentation of high sugars concentration and solid state fermentation of enzymatic hydrolysis residue was beneficial for conversion of steam explosion pretreated corn stover to ethanol. The results suggested that low substrate loading hydrolysis caused a high enzymatic hydrolysis yield; the liquid fermentation of about 200g/L glucose by Saccharomyces cerevisiae provided a high ethanol concentration which could significantly decrease cost of the subsequent ethanol distillation. A solid state fermentation of enzymatic hydrolysis residue was combined, which was available to enhance ethanol production and cellulose-to-ethanol conversion. The results of solid state fermentation demonstrated that the solid state fermentation process accompanied by simultaneous saccharification and fermentation. Copyright © 2012 Elsevier Ltd. All rights reserved.

Improving wood hydrolyzate fermentation by using schizosaccharomycetes

Energy Technology Data Exchange (ETDEWEB)

Kalyuzhnyi, M Ya; Ustinova, V I; Petrushko, G I

1967-01-01

The development of Schizosaccharomycetes (I) in wood hydrolyzates is not observed when fermentation is carried out by the convetional batch process, evidently because of the highly inhibitory action of the medium. More recently, with the introduction of continuous fermentation of wood and other hydrolyzates, the occurrence of I has been frequently reported, and in some hydrolysis plants, I became predominant, eliminating the budding yeast strains. The phenomenon can be attributed to higher temperatures employed in continuous fermentation, and to a more favorable medium, as the hydrolyzate is diluted with spent fermentation liquor (the flow of fresh medium constitutes about 20% of the fermentation-vat volume). The I cells, when grown under favorable conditions, have a high fermenting power, adapt easily to the fermentation of galactose, and give higher yields of ethanol than the budding yeast. As observed at plants using I, however, the cells are sensitive to variations in the fermentation process, and are inactivated upon storage. This is usually attributed to their inability to store polysaccharides, and especially glycogen. An experimental study undertaken to determine conditions under which reserve polysaccharides accumulate in I cells showed that the important factor is the quality of the medium in which the cells are grown and the conditions of storage. In media enriched with spent fermentaion liquor or with cell autolyzate and purified from toxic components, considerable amounts of glycogen accumulate in the cells.

Vacuum anti-shielding of monopoles

International Nuclear Information System (INIS)

Goebel, D.J.

1984-01-01

This chapter examines the difficulties in calculating the vacuum polarization, or magnetization, induced in the vacuum by a monopole. The usual Lagrangian formalism and consequent Feynman rules do not apply. Another problem is that the interaction strength between the monopole and a charge is not small (unless it vanishes exactly) because it is quantized to half integer values. Perturbation theory is therefore not applicable. The discussed problems are solved by using the old fashioned method of calculating a vacuum expectation value as a sum over single particle modes

High current vacuum closing switch

International Nuclear Information System (INIS)

Dolgachev, G.I.; Maslennikov, D.D.; Romanov, A.S.; Ushakov, A.G.

2005-01-01

The paper proposes a powerful pulsed closing vacuum switch for high current commutation consisting of series of the vacuum diodes with near 1 mm gaps having closing time determined by the gaps shortening with the near-electrode plasmas [ru

Enhanced substrate conversion effiency of fermentation processes

OpenAIRE

Sanders, J.P.M.; Weusthuis, R.A.; Mooibroek, H.

2008-01-01

The present invention relates to the field of fermentation technology. In particular the invention relates to fermentation processes for the production of a first and a second fermentation product by a single production organism wherein the first product is in a more reduced state than the substrate and the second fermentation product is in a more oxidised state than the substrate yet in a less oxidised state than the final oxidation product CO2, such that the concurrent synthesis of the firs...

What is alcoholic fermentation? A study about the alcoholic fermentation conception through the history

Directory of Open Access Journals (Sweden)

C.A. F. Cardoso

2004-05-01

Full Text Available This work shows the historical development of the alcoholic fermentation conception, based on expe-rimental results obtained from European scientists, from Renascence to the beginning of 20th century(1930. From this, ve concepts were identied for the phenomenon: putrefactive, spiritual, chemical,biological and biochemical. The current conception of alcoholic fermentation was also evaluated. Forthis proposal, three groups of teachers were interviewed through the question? What is alcoholicfermentation? The P group (pilot, n=12 made of professionals that teach on secondary and highschools, group A composed of PhDs from the Center of Technology Education - NUTES (n=9 andgroup B from Department of Medical Biochemistry (called group B, n=41 both of Federal Universityof Rio de Janeiro, respectively. Key words associated with the fermentative process were identiedidentify in the interviewees answers. The group A components mentioned only six key words andpointed out the alcoholic fermentation products. Dierently, subjects from P and B groups cited ahigher number and also more unusual key words (n = 9 and 12, respectively. We also analyzedtheir answers throughout fermentative descriptive words (sugar, alcohol, carbon dioxide, anaerobic,yeast and ATP. These words were established after an evaluation of alcoholic fermentation conceptstated in the Biology/Biochemistry books most adopted in high schools and Universities. Our analysisshowed that group A used only three descriptive words (sugar, alcohol and yeast while componentsof group B used all the selected descriptive words. However, only one interviewee used all the sixwords together. From this analysis, we proposed that the chemical concept of alcoholic fermentationprevailed on the other concepts found on the historical research (spiritual, putrefactive, biological ebiochemical.

FERMENTED MILK AS A FUNCTIONAL FOOD

Directory of Open Access Journals (Sweden)

Irena Rogelj

2000-06-01

Full Text Available Certain foods have been associated with health benefits for many years; fermented milks and yoghurt are typical examples. The health properties of these dairy products were a part of folklore until the concept of probiotics emerged, and the study of fermented milks and yoghurt containing probiotic bacteria has become more systematic. Functional foods have thus developed as a food, or food ingredient, with positive effects on host health and/or well-being beyond their nutritional value, and fermented milk with probiotic bacteria has again become the prominent representative of this new category of food. Milk alone is much more than the sum of its nutrients. It contains an array of bioactivities: modulating digestive and gastrointestinal functions, haemodynamics, controlling probiotic microbial growth, and immunoregulation. When fermented milk is enriched with probiotic bacteria and prebiotics it meets all the requirements of functional food. The possible positive effects of enriched fermented milk on host health will be reviewed.

Xylose fermentation to ethanol. A review

Energy Technology Data Exchange (ETDEWEB)

McMillan, J D

1993-01-01

The past several years have seen tremendous progress in the understanding of xylose metabolism and in the identification, characterization, and development of strains with improved xylose fermentation characteristics. A survey of the numerous microorganisms capable of directly fermenting xylose to ethanol indicates that wild-type yeast and recombinant bacteria offer the best overall performance in terms of high yield, final ethanol concentration, and volumetric productivity. The best performing bacteria, yeast, and fungi can achieve yields greater than 0.4 g/g and final ethanol concentrations approaching 5%. Productivities remain low for most yeast and particularly for fungi, but volumetric productivities exceeding 1.0 g/L-h have been reported for xylose-fermenting bacteria. In terms of wild-type microorganisms, strains of the yeast Pichia stipitis show the most promise in the short term for direct high-yield fermentation of xylose without byproduct formation. Of the recombinant xylose-fermenting microorganisms developed, recombinant E. coli ATTC 11303 (pLOI297) exhibits the most favorable performance characteristics reported to date.

Vacuum considerations summary

International Nuclear Information System (INIS)

1977-01-01

The vacuum system for Heavy Ion Fusion machines can be divided according to pressure into 4 parts: (a) Ion Sources; (b) Linear Accelerators; (c) Circular Accelerators, Accumulators and Storage Rings; and (d) Reactors. Since ion sources will need rather conventional pumping arrangements and reactors will operate with greater pressures, depending on their mode of operation, only items b and c will be treated in this report. In particular, the vacuum system design will be suggested for the machines proposed by various scenarios arrived at during the workshop. High mass numbers will be assumed

Enhanced substrate conversion efficiency of fermentation processes

NARCIS (Netherlands)

Sanders, J.P.M.; Weusthuis, R.A.; Mooibroek, H.

2006-01-01

The present invention relates to the field of fermentation technology. In particular the invention relates to fermentation processes for the production of a first and a second fermentation product by a single production organism wherein the first product is in a more reduced state than the substrate

Enhanced substrate conversion effiency of fermentation processes

NARCIS (Netherlands)

Sanders, J.P.M.; Weusthuis, R.A.; Mooibroek, H.

2008-01-01

The present invention relates to the field of fermentation technology. In particular the invention relates to fermentation processes for the production of a first and a second fermentation product by a single production organism wherein the first product is in a more reduced state than the substrate

Vacuum systems for the ILC helical undulator

CERN Document Server

Malyshev, O B; Clarke, J A; Bailey, I R; Dainton, J B; Malysheva, L I; Barber, D P; Cooke, P; Baynham, E; Bradshaw, T; Brummitt, A; Carr, S; Ivanyushenkov, Y; Rochford, J; Moortgat-Pick, G A

2007-01-01

The International Linear Collider (ILC) positron source uses a helical undulator to generate polarized photons of ∼10MeV∼10MeV at the first harmonic. Unlike many undulators used in synchrotron radiation sources, the ILC helical undulator vacuum chamber will be bombarded by photons, generated by the undulator, with energies mostly below that of the first harmonic. Achieving the vacuum specification of ∼100nTorr∼100nTorr in a narrow chamber of 4–6mm4–6mm inner diameter, with a long length of 100–200m100–200m, makes the design of the vacuum system challenging. This article describes the vacuum specifications and calculations of the flux and energy of photons irradiating the undulator vacuum chamber and considers possible vacuum system design solutions for two cases: cryogenic and room temperature.

Production of tea vinegar by batch and semicontinuous fermentation

OpenAIRE

Kaur, Pardeep; Kocher, G. S.; Phutela, R. P.

2010-01-01

The fermented tea vinegar combines the beneficial properties of tea and vinegar. The complete fermentation takes 4 to 5 weeks in a batch culture and thus can be shortened by semi continuous/ continuous fermentation using immobilized bacterial cells. In the present study, alcoholic fermentation of 1.0 and 1.5% tea infusions using Saccharomyces cerevisae G was carried out that resulted in 84.3 and 84.8% fermentation efficiency (FE) respectively. The batch vinegar fermentation of these wines wit...

Effect of fermented Banana peel on Broiler Carcass

Directory of Open Access Journals (Sweden)

Koni TNI

2013-06-01

Full Text Available This experiment was conducted to examine effect of inclusion of fermented banana peel by Rhyzopus oligosporus in diets on slaughter weight, carcass weight and carcass percentage, weight and percentage abdominal fat of broiler. The experiment was done based on Completely Randomized Design with four treatments and four replications and each replication consisted of six chickens. The treatment were R0 = without banana peel fermented, R1 = 5% banana peel fermented, R2 = 10% banana peel fermented, R3 = 15% banana peel fermented. Data of the experiment were analyzed, using ANOVA and then continued with Duncan's Multiple Range Test. Result showed that level of fermented banana peel affected slaughter weight and carcass weight. However carcass persentage, weight and percentage of abdominal fat was not affected by treatment. Banana peel fermented by Rhizopus oligosporus could can be used maximally 10% in broiler ration.

Re-circulating linac vacuum system

International Nuclear Information System (INIS)

Wells, Russell P.; Corlett, John N.; Zholents, Alexander A.

2003-01-01

The vacuum system for a proposed 2.5 GeV, 10ΜA recirculating linac synchrotron light source [1] is readily achievable with conventional vacuum hardware and established fabrication processes. Some of the difficult technical challenges associated with synchrotron light source storage rings are sidestepped by the relatively low beam current and short beam lifetime requirements of a re-circulating linac. This minimal lifetime requirement leads directly to relatively high limits on the background gas pressure through much of the facility. The 10ΜA average beam current produces very little synchrotron radiation induced gas desorption and thus the need for an ante-chamber in the vacuum chamber is eliminated. In the arc bend magnets, and the insertion devices, the vacuum chamber dimensions can be selected to balance the coherent synchrotron radiation and resistive wall wakefield effects, while maintaining the modest limits on the gas pressure and minimal outgassing

DC photogun vacuum characterization through photocathode lifetime studies

International Nuclear Information System (INIS)

Marcy Stutzman; Joseph Grames; Matt Poelker; Kenneth Surles-Law; Philip Adderley

2007-01-01

Excellent vacuum is essential for long photocathode lifetimes in DC high voltage photoelectron guns. Vacuum Research at Thomas Jefferson National Accelerator Facility has focused on characterizing the existing vacuum systems at the CEBAF polarized photoinjector and on quantifying improvements for new systems. Vacuum chamber preprocessing, full activation of NEG pumps and NEG coating the chamber walls should improve the vacuum within the electron gun, however, pressure measurement is difficult at pressures approaching the extreme-high-vacuum (XHV) region and extractor gauge readings are not significantly different between the improved and original systems. The ultimate test of vacuum in a DC high voltage photogun is the photocathode lifetime, which is limited by the ionization and back-bombardment of residual gasses. Discussion will include our new load-locked gun design as well as lifetime measurements in both our operational and new photo-guns, and the correlations between measured vacuum and lifetimes will be investigated

Hydrogen Production by Thermophilic Fermentation

NARCIS (Netherlands)

Niel, van E.W.J.; Willquist, K.; Zeidan, A.A.; Vrije, de T.; Mars, A.E.; Claassen, P.A.M.

2012-01-01

Of the many ways hydrogen can be produced, this chapter focuses on biological hydrogen production by thermophilic bacteria and archaea in dark fermentations. The thermophiles are held as promising candidates for a cost-effective fermentation process, because of their relatively high yields and broad

Phenolic profile and fermentation patterns of different commercial gluten-free pasta during in vitro large intestine fermentation.

Science.gov (United States)

Rocchetti, Gabriele; Lucini, Luigi; Chiodelli, Giulia; Giuberti, Gianluca; Gallo, Antonio; Masoero, Francesco; Trevisan, Marco

2017-07-01

The fate of phenolic compounds, along with short-chain fatty acids (SCFAs) production kinetics, was evaluated on six different commercial gluten-free (GF) pasta samples varying in ingredient compositions, focussing on the in vitro faecal fermentation after the gastrointestinal digestion. A general reduction of both total phenolics and reducing power was observed in all samples, together with a substantial change in phenolic profile over 24h of faecal fermentation, with differences among GF pasta samples. Flavonoids, hydroxycinnamics and lignans degraded over time, with a concurrent increase in low-molecular-weight phenolic acids (hydroxybenzoic acids), alkylphenols, hydroxybenzoketones and tyrosols. Interestingly, discriminant analysis also identified several alkyl derivatives of resorcinol as markers of the changes in phenolic profile during in vitro fermentation. Furthermore, degradation pathways of phenolics by intestinal microbiota have been proposed. Considering the total SCFAs and butyrate production during the in vitro fermentation, different fermentation kinetics were observed among GF pasta post-hydrolysis residues. Copyright © 2017 Elsevier Ltd. All rights reserved.

Changes in the bacterial community in the fermentation process of kôso, a Japanese sugar-vegetable fermented beverage.

Science.gov (United States)

Chiou, Tai-Ying; Suda, Wataru; Oshima, Kenshiro; Hattori, Masahira; Takahashi, Tomoya

2017-02-01

Kôso is a Japanese fermented beverage made with over 20 kinds of vegetables, mushrooms, and sugars. The changes in the bacterial population of kôso during fermentation at 25 °C over a period of 10 days were studied using 454 pyrosequencing of the 16S rRNA gene. The analysis detected 224 operational taxonomic units (OTUs) clustered from 8 DNA samples collected on days 0, 3, 7, and 10 from two fermentation batches. Proteobacteria were the dominant phylum in the starting community, but were replaced by Firmicutes within three days. Seventy-eight genera were identified from the 224 OTUs, in which Bifidobacterium, Leuconostoc, Lactococcus, and Lactobacillus dominated, accounting for over 96% of the total bacterial population after three days' fermentation. UniFrac-Principal Coordinate Analysis of longitudinal fermented samples revealed dramatic changes in the bacterial community in kôso, resulting in significantly low diversity at the end of fermentation as compared with the complex starting community.

Troubleshooting vacuum systems steam turbine surface condensers and refinery vacuum towers

CERN Document Server

Lieberman, Norman P

2012-01-01

Vacuum systems are in wide spread use in the petrochemical plants, petroleum refineries and power generation plants. The existing texts on this subject are theoretical in nature and only deal with how the equipment functions when in good mechanical conditions, from the viewpoint of the equipment vendor.  In this much-anticipated volume, one of the most well-respected and prolific process engineers in the world takes on troubleshooting vacuum systems, and especially steam ejectors, an extremely complex and difficult subject that greatly effects the profitability of the majority of the world'

Vacuum arc anode phenomena

International Nuclear Information System (INIS)

Miller, H.C.

1976-01-01

A brief review of anode phenomena in vacuum arcs is presented. Discussed in succession are: the transition of the arc into the anode spot mode; the temperature of the anode before, during and after the anode spot forms; and anode ions. Characteristically the anode spot has a temperature of the order of the atmospheric boiling point of the anode material and is a copious source of vapor and energetic ions. The dominant mechanism controlling the transition of the vacuum arc into the anode spot mode appears to depend upon the electrode geometry, the electrode material, and the current waveform of the particular vacuum arc being considered. Either magnetic constriction in the gap plasma or gross anode melting can trigger the transition; indeed, a combination of the two is a common cause of anode spot formation

27 CFR 24.212 - High fermentation wine.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false High fermentation wine. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations prescribed...

Drying characteristics and engineering properties of fermented ...

African Journals Online (AJOL)

STORAGESEVER

2009-03-06

Mar 6, 2009 ... fermented ground cassava. J. T. Nwabanne ... The drying characteristics of fermented ground local variety of ... effect of variety on the drying and engineering properties of fermented .... Figure 2 shows that the bulk density of each cultivar ... very close thermal conductivities as depicted in the shape of Figure ...

The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation.

Science.gov (United States)

Boudreau, Thomas F; Peck, Gregory M; O'Keefe, Sean F; Stewart, Amanda C

2017-01-01

Fungicide residues on fruit may adversely affect yeast during cider fermentation, leading to sluggish or stuck fermentation or the production of hydrogen sulfide (H 2 S), which is an undesirable aroma compound. This phenomenon has been studied in grape fermentation but not in apple fermentation. Low nitrogen availability, which is characteristic of apples, may further exacerbate the effects of fungicides on yeast during fermentation. The present study explored the effects of three fungicides: elemental sulfur (S 0 ) (known to result in increased H 2 S in wine); fenbuconazole (used in orchards but not vineyards); and fludioxonil (used in post-harvest storage of apples). Only S 0 led to increased H 2 S production. Fenbuconazole (≥0.2 mg L -1 ) resulted in a decreased fermentation rate and increased residual sugar. An interactive effect of yeast assimilable nitrogen (YAN) concentration and fenbuconazole was observed such that increasing the YAN concentration alleviated the negative effects of fenbuconazole on fermentation kinetics. Cidermakers should be aware that residual fenbuconazole (as low as 0.2 mg L -1 ) in apple juice may lead to stuck fermentation, especially when the YAN concentration is below 250 mg L -1 . These results indicate that fermentation problems attributed to low YAN may be caused or exacerbated by additional factors such as fungicide residues, which have a greater impact on fermentation performance under low YAN conditions. © 2016 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. © 2016 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Resistor cooling in a vacuum

International Nuclear Information System (INIS)

Crittenden, R.; Krider, J.

1987-01-01

This note describes thermal measurements which were done on a resistor operating both in air at one atmosphere pressure and in a vacuum of a few milliTorr. The motivation for this measurement was our interest in operating a BGO crystal-photomultiplier tube-base assembly in a vacuum, as a synchrotron radiation detector to tag electrons in the MT beam. We wished to determine what fraction of the total resistor power was dissipated by convection in air, in order to know whether there would be excessive heating of the detector assembly in a vacuum. 3 figs

Fluidized Bed Reactor as Solid State Fermenter

Directory of Open Access Journals (Sweden)

Krishnaiah, K.

2005-01-01

Full Text Available Various reactors such as tray, packed bed, rotating drum can be used for solid-state fermentation. In this paper the possibility of fluidized bed reactor as solid-state fermenter is considered. The design parameters, which affect the performances are identified and discussed. This information, in general can be used in the design and the development of an efficient fluidized bed solid-state fermenter. However, the objective here is to develop fluidized bed solid-state fermenter for palm kernel cake conversion into enriched animal and poultry feed.

Evaluation of a Prototype Hybrid Vacuum Pump to Provide Vacuum-Assisted Suspension for Above-Knee Prostheses.

Science.gov (United States)

Major, Matthew J; Caldwell, Ryan; Fatone, Stefania

2015-12-01

Vacuum-assisted suspension (VAS) of prosthetic sockets utilizes a pump to evacuate air from between the prosthetic liner and socket, and are available as mechanical or electric systems. This technical note describes a hybrid pump that benefits from the advantages of mechanical and electric systems, and evaluates a prototype as proof-of-concept. Cyclical bench testing of the hybrid pump mechanical system was performed using a materials testing system to assess the relationship between compression cycles and vacuum pressure. Phase 1 in vivo testing of the hybrid pump was performed by an able-bodied individual using prosthesis simulator boots walking on a treadmill, and phase 2 involved an above-knee prosthesis user walking with the hybrid pump and a commercial electric pump for comparison. Bench testing of 300 compression cycles produced a maximum vacuum of 24 in-Hg. In vivo testing demonstrated that the hybrid pump continued to pull vacuum during walking, and as opposed to the commercial electric pump, did not require reactivation of the electric system during phase 2 testing. The novelty of the hybrid pump is that while the electric system provides rapid, initial vacuum suspension, the mechanical system provides continuous air evacuation while walking to maintain suspension without reactivation of the electric system, thereby allowing battery power to be reserved for monitoring vacuum levels.

The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation

OpenAIRE

Boudreau IV, Thomas Francis

2016-01-01

The Virginia cider industry has grown rapidly in the past decade, and demands research-based recommendations for cider fermentation. This study evaluated relationships between the unique chemistry of apples and production of hydrogen sulfide (H2S) in cider fermentations. Yeast assimilable nitrogen (YAN) concentration and composition and residual fungicides influence H2S production by yeast during fermentation, but these factors have to date only been studied in wine grape fermentations. This ...

NMR and Chemometric Characterization of Vacuum Residues and Vacuum Gas Oils from Crude Oils of Different Origin

Directory of Open Access Journals (Sweden)

Jelena Parlov Vuković

2015-03-01

Full Text Available NMR spectroscopy in combination with statistical methods was used to study vacuum residues and vacuum gas oils from 32 crude oils of different origin. Two chemometric metodes were applied. Firstly, principal component analysis on complete spectra was used to perform classification of samples and clear distinction between vacuum residues and vacuum light and heavy gas oils were obtained. To quantitatively predict the composition of asphaltenes, principal component regression models using areas of resonance signals spaned by 11 frequency bins of the 1H NMR spectra were build. The first 5 principal components accounted for more than 94 % of variations in the input data set and coefficient of determination for correlation between measured and predicted values was R2 = 0.7421. Although this value is not significant, it shows the underlying linear dependence in the data. Pseudo two-dimensional DOSY NMR experiments were used to assess the composition and structural properties of asphaltenes in a selected crude oil and its vacuum residue on the basis of their different hydrodynamic behavior and translational diffusion coefficients. DOSY spectra showed the presence of several asphaltene aggregates differing in size and interactions they formed. The obtained results have shown that NMR techniques in combination with chemometrics are very useful to analyze vacuum residues and vacuum gas oils. Furthermore, we expect that our ongoing investigation of asphaltenes from crude oils of different origin will elucidate in more details composition, structure and properties of these complex molecular systems.

Traditional fermented foods and beverages of Namibia

Directory of Open Access Journals (Sweden)

Jane Misihairabgwi

2017-09-01

Conclusion: Fermented foods and beverages play a major role in the diet, socioeconomic, and cultural activities of the Namibian population. Most are spontaneously fermented. Research is scarce and should be conducted on the microbiology, biochemistry, nutritional value, and safety of the fermented foods and beverages to ensure the health of the population.

Topology of classical vacuum space-time

International Nuclear Information System (INIS)

Cho, Y.M.

2007-04-01

We present a topological classification of classical vacuum space-time. Assuming the 3-dimensional space allows a global chart, we show that the static vacuum space-time of Einstein's theory can be classified by the knot topology π 3 (S 3 ) = π 3 (S 2 ). Viewing Einstein's theory as a gauge theory of Lorentz group and identifying the gravitational connection as the gauge potential of Lorentz group, we construct all possible vacuum gravitational connections which give a vanishing curvature tensor. With this we show that the vacuum connection has the knot topology, the same topology which describes the multiple vacua of SU(2) gauge theory. We discuss the physical implications of our result in quantum gravity. (author)

Gravitational collapse and the vacuum energy

International Nuclear Information System (INIS)

Campos, M

2014-01-01

To explain the accelerated expansion of the universe, models with interacting dark components (dark energy and dark matter) have been considered recently in the literature. Generally, the dark energy component is physically interpreted as the vacuum energy of the all fields that fill the universe. As the other side of the same coin, the influence of the vacuum energy on the gravitational collapse is of great interest. We study such collapse adopting different parameterizations for the evolution of the vacuum energy. We discuss the homogeneous collapsing star fluid, that interacts with a vacuum energy component, using the stiff matter case as example. We conclude this work with a discussion of the Cahill-McVittie mass for the collapsed object.

Numerical study on the performance of vacuum cooler and evaporation-boiling phenomena during vacuum cooling of cooked meat

International Nuclear Information System (INIS)

Jin, T.X.; Xu, L.

2006-01-01

The vacuum cooling of cooked meats is described in this paper. Based on the energy and mass balance, a modified mathematical model based on a previous model is developed to analyze the performance of the vacuum cooler and the evaporation-boiling phenomena during vacuum cooling of cooked meat. Validation experimentation is performed in the designed vacuum cooler. Boiling occurs inside the cooked meat. There is a boiling front, and the boiling front moves toward the center of the cooked meat as the vacuum cooling proceeds. The experimental data are compared with the simulation results. It is found that the differences of the temperature between the simulation and the experimentation are within 5 deg. C, and the deviation of weight loss between the simulation and the experimentation is within 4%. The simulation results agree with the experimental data well. The modified model can be used to predict the variation of the vacuum pressure in the chamber, the temperature and pressure distributions and the weight loss profiles of cylindrical cooked meats

Exploiting the potential of gas fermentation

DEFF Research Database (Denmark)

Redl, Stephanie Maria Anna; Diender, Martijn; Jensen, Torbjørn Ølshøj

2017-01-01

The use of gas fermentation for production of chemicals and fuels with lower environmental impact is a technology that is gaining increasing attention. Over 38 Gt of CO2 is annually being emitted from industrial processes, thereby contributing significantly to the concentration of greenhouse gases...... in the atmosphere. Together with the gasification of biomass and different waste streams, these gases have the potential for being utilized for production of chemicals through fermentation processes. Acetogens are among the most studied organisms capable of utilizing waste gases. Although engineering...... focus on the advantages of alternative fermentation scenarios, including thermophilic production strains, multi-stage fermentations, mixed cultures, as well as mixotrophy. Such processes have the potential to significantly broaden the product portfolio, increase the product concentrations and yields...

Fermentation process for the production of organic acids

Science.gov (United States)

Hermann, Theron; Reinhardt, James; Yu, Xiaohui; Udani, Russell; Staples, Lauren

2018-05-01

This invention relates to improvements in the fermentation process used in the production of organic acids from biological feedstock using bacterial catalysts. The improvements in the fermentation process involve providing a fermentation medium comprising an appropriate form of inorganic carbon, an appropriate amount of aeration and a biocatalyst with an enhanced ability to uptake and assimilate the inorganic carbon into the organic acids. This invention also provides, as a part of an integrated fermentation facility, a novel process for producing a solid source of inorganic carbon by sequestering carbon released from the fermentation in an alkali solution.

The HIE-ISOLDE Vacuum System

CERN Document Server

Vandoni, G; Radwan, K; Chiggiato, P

2014-01-01

The High Intensity and Energy Isolde (HIE-Isolde) project aims at increasing the energy and intensity of the radioactive ion beams (RIB) delivered by the present Rex-Isolde facility. Energy up to 10MeV/amu will be reached by a new post-accelerating, superconducting (SC) linac. Beam will be delivered via a HEBT to three experimental stations for nuclear physics. To keep the SC linac compact and avoid cold-warm transitions, the cryomodules feature a common beam and insulation vacuum. Radioactive ion beams require a hermetically sealed vacuum, with transfer of the effluents to the nuclear ventilation chimney. Hermetically sealed, dry, gas transfer vacuum pumps are preferred to gas binding pumps, for an optimized management of radioactive contamination risk during maintenance and intervention. The vacuum system of the SC-linac is isolated by two fast valves, triggered by fast reacting cold cathode gauges installed on the warm linac, the HEBT and the experimental stations. Rough pumping is distributed, while the H...

Particle creation during vacuum decay

International Nuclear Information System (INIS)

Rubakov, V.A.

1984-01-01

The hamiltonian approach is developed with regard to the problem of particle creation during the tunneling process, leading to the decay of the false vacuum in quantum field theory. It is shown that, to the lowest order in (h/2π), the particle creation is described by the euclidean Schroedinger equation in an external field of a bounce. A technique for solving this equation is developed in an analogy to the Bogoliubov transformation technique, in the theory of particle creation in the presence of classical background fields. The technique is illustrated by two examples, namely, the particle creation during homogeneous vacuum decay and during the tunneling process leading to the materialization of the thin-wall bubble of a new vacuum in the metastable one. The curious phenomenon of intensive particle annihilation during vacuum decay is discussed and explicitly illustrated within the former example. The non-unitary extension of the Bogoliubov u, v transformations is described in the appendix. (orig.)

Novel Method of Lactic Acid Production by Electrodialysis Fermentation

OpenAIRE

Hongo, Motoyoshi; Nomura, Yoshiyuki; Iwahara, Masayoshi

1986-01-01

In lactic acid fermentation by Lactobacillus delbrueckii, the produced lactic acid affected the lactic acid productivity. Therefore, for the purpose of alleviating this inhibitory effect, an electrodialysis fermentation method which can continuously remove produced lactic acid from the fermentation broth was applied to this fermentation process. As a result, the continuation of fermentation activity was obtained, and the productivity was three times higher than in non-pH-controlled fermentati...

27 CFR 24.176 - Crushing and fermentation.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Crushing and fermentation..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Wine § 24.176 Crushing and fermentation. (a) Natural... fermentation but the density of the juice may not be reduced below 22 degrees Brix. However, if the juice is...

P3-approximation for gaseous media and vacuum

International Nuclear Information System (INIS)

Raevskaya, V.E.

1986-01-01

The problems connected with calculation of neutron field in a fuel assembly (FA) of a gas cooled reactor are discussed. The problem of P 3 -approximation applicability for the description of neutron fields in closed vacuum and gas volumes is considered. Under the assumption of the field azimuthal symmetry derived are the formulas for determination of the field in cylindrical vacuum layer of multizone FA as well as the solution for the cluster central zone, where the rods with vacuum between them are placed. Because of the finiteness of voids surrounded by medium it is possible to use the condition of neutron flux density continuity as the boundary conditions for the interface with vacuum. For representation of boundary conditions for rod surfaces and the cluster central zone with vacuum the addition theorems for the field in vacuum between the roads are derived. The formulas for mean neutron fluxes in vacuum cylindrical layer and in vacuum between rods are derived. The numerical calculations performed according to various programs confirmed the validity of the derived formulas

Moisture content during extrusion of oats impacts the initial fermentation metabolites and probiotic bacteria during extended fermentation by human fecal microbiota.

Science.gov (United States)

Brahma, Sandrayee; Weier, Steven A; Rose, Devin J

2017-07-01

Extrusion exposes flour components to high pressure and shear during processing, which may affect the dietary fiber fermentability by human fecal microbiota. The objective of this study was to determine the effect of flour moisture content during extrusion on in vitro fermentation properties of whole grain oats. Extrudates were processed at three moisture levels (15%, 18%, and 21%) at fixed screw speed (300rpm) and temperature (130°C). The extrudates were then subjected to in vitro digestion and fermentation. Extrusion moisture significantly affected water-extractable β-glucan (WE-BG) in the extrudates, with samples processed at 15% moisture (lowest) and 21% moisture (highest) having the highest concentration of WE-BG. After the first 8h of fermentation, more WE-BG remained in fermentation media in samples processed at 15% moisture compared with the other conditions. Also, extrusion moisture significantly affected the production of acetate, butyrate, and total SCFA by the microbiota during the first 8h of fermentation. Microbiota grown on extrudates processed at 18% moisture had the highest production of acetate and total SCFA, whereas bacteria grown on extrudates processed at 15% and 18% moisture had the highest butyrate production. After 24h of fermentation, samples processed at 15% moisture supported lower Bifidobacterium counts than those produced at other conditions, but had among the highest Lactobacillus counts. Thus, moisture content during extrusion significantly affects production of fermentation metabolites by the gut microbiota during the initial stages of fermentation, while also affecting probiotic bacteria counts during extended fermentation. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effects of submerged and anaerobic fermentations on cassava flour ...

African Journals Online (AJOL)

Cassava tubers for processing into cassava flour, Lafun a Nigerian locally fermented product was subjected to two different types of fermentations: submerged and anaerobic fermentation for 72 h. Physicochemical changes that occurred during fermentation and their influence on the functional, rheological and sensory ...

Progress in vacuum metal extraction, refining and consolidation

International Nuclear Information System (INIS)

Sundaram, C.V.; Mukherjee, T.K.; Sharma, B.P.

1973-01-01

The unique achievements in the process metallurgy of rare metals in the past quarter century should largely be attributed to advances in vacuum technology. New standards for high purity, increasing demand for pure metals and alloys for established applications, and steady improvement in sophistication and capacity of vacuum furnaces have provided the stimulus for developing and expanding vacuum metal extraction processes, and also exploring totally new processes. The paper discusses the thermochemistry of vacuum metallurgy, carbothermic and metallothermic reduction reactions, consolidation and refining by vacuum arc melting, electron beam melting and high temperature high vacuum sintering, and ultrapurification, with special reference to the reactive and refractory metals of Group IV to VI. (author)

Microbial diversity and their roles in the vinegar fermentation process.

Science.gov (United States)

Li, Sha; Li, Pan; Feng, Feng; Luo, Li-Xin

2015-06-01

Vinegar is one of the oldest acetic acid-diluted solution products in the world. It is produced from any fermentable sugary substrate by various fermentation methods. The final vinegar products possess unique functions, which are endowed with many kinds of compounds formed in the fermentation process. The quality of vinegar is determined by many factors, especially by the raw materials and microbial diversity involved in vinegar fermentation. Given that metabolic products from the fermenting strains are directly related to the quality of the final products of vinegar, the microbial diversity and features of the dominant strains involved in different fermentation stages should be analyzed to improve the strains and stabilize fermentation. Moreover, although numerous microbiological studies have been conducted to examine the process of vinegar fermentation, knowledge about microbial diversity and their roles involved in fermentation is still fragmentary and not systematic enough. Therefore, in this review, the dominant microorganism species involved in the stages of alcoholic fermentation and acetic acid fermentation of dissimilar vinegars were summarized. We also summarized various physicochemical properties and crucial compounds in disparate types of vinegar. Furthermore, the merits and drawbacks of vital fermentation methods were generalized. Finally, we described in detail the relationships among microbial diversity, raw materials, fermentation methods, physicochemical properties, compounds, functionality, and final quality of vinegar. The integration of this information can provide us a detailed map about the microbial diversity and function involved in vinegar fermentation.

Vacuum Energy and Inflation: 4. An Inflationary Universe

Science.gov (United States)

Huggins, Elisha

2013-01-01

This is the fourth paper in a series of four. The first paper in the series, "Vacuum Energy and Inflation: 1. A Liter of Vacuum Energy" [EJ1024183] discusses an example of vacuum energy. Vacuum energy is explained as an energy with a negative pressure whose energy density remains constant in an expanding space. Paper 2, "Vacuum…

Energy consumption in fermentation processes

Energy Technology Data Exchange (ETDEWEB)

Bach, P

1984-01-01

The purpose of the present publication is to limit energy used to aerate the anaerobic fermentation processes. In yeast production the aeration process consumes the greatest part of the total energy required. A mathematical model, based on literature data, is presented for a yeast fermenter. the effect of various aeration and raw product strategies can be calculated. Simulation of yeast fermentation proves it to be independent of oxygen transport. However interaction between flow conditions and biological kinetics (glucose effect) is a limiting factor. With many feeding point the use of enegy for aeration (mixing) can be reduced to 1/3 of the present one.

Psychiatric disorder associated with vacuum-assisted breast biopsy clip placement: a case report

Directory of Open Access Journals (Sweden)

Zografos George C

2008-10-01

Full Text Available Abstract Introduction Vacuum-assisted breast biopsy is a minimally invasive technique that has been used increasingly in the treatment of mammographically detected, non-palpable breast lesions. Clip placement at the biopsy site is standard practice after vacuum-assisted breast biopsy. Case presentation We present the case of a 62-year-old woman with suspicious microcalcifications in her left breast. The patient was informed about vacuum-assisted breast biopsy, including clip placement. During the course of taking the patient's history, she communicated excellently, her demeanor was normal, she disclosed no intake of psychiatric medication and had not been diagnosed with any psychiatric disorders. Subsequently, the patient underwent vacuum-assisted breast biopsy (11 G under local anesthesia. A clip was placed at the biopsy site. The pathological diagnosis was of sclerosing adenosis. At the 6-month mammographic follow-up, the radiologist mentioned the existence of the metallic clip in her breast. Subsequently, the woman presented complaining about "being spied [upon] by an implanted clip in [her] breast" and repeatedly requested the removal of the clip. The patient was referred to the specialized psychiatrist of our breast unit for evaluation. The Mental State Examination found that systematized paranoid ideas of persecutory type dominated her daily routines. At the time, she believed that the implanted clip was one of several pieces of equipment being used to keep her under surveillance, the other equipment being her telephone, cameras and television. Quite surprisingly, she had never had a consultation with a mental health professional. The patient appeared depressed and her insight into her condition was impaired. The prevalent diagnosis was schizotypal disorder, whereas the differential diagnosis comprised delusional disorder of persecutory type, affective disorder with psychotic features or comorbid delusional disorder with major depression

Production of poly(malic acid) from sugarcane juice in fermentation by Aureobasidium pullulans: Kinetics and process economics.

Science.gov (United States)

Wei, Peilian; Cheng, Chi; Lin, Meng; Zhou, Yipin; Yang, Shang-Tian

2017-01-01

Poly(β-l-malic acid) (PMA) is a biodegradable polymer with many potential biomedical applications. PMA can be readily hydrolyzed to malic acid (MA), which is widely used as an acidulant in foods and pharmaceuticals. PMA production from sucrose and sugarcane juice by Aureobasidium pullulans ZX-10 was studied in shake-flasks and bioreactors, confirming that sugarcane juice can be used as an economical substrate without any pretreatment or nutrients supplementation. A high PMA titer of 116.3g/L and yield of 0.41g/g were achieved in fed-batch fermentation. A high productivity of 0.66g/L·h was achieved in repeated-batch fermentation with cell recycle. These results compared favorably with those obtained from glucose and other biomass feedstocks. A process economic analysis showed that PMA could be produced from sugarcane juice at a cost of $1.33/kg, offering a cost-competitive bio-based PMA for industrial applications. Copyright © 2016 Elsevier Ltd. All rights reserved.

21 CFR 884.5070 - Vacuum abortion system.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Vacuum abortion system. 884.5070 Section 884.5070 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED... § 884.5070 Vacuum abortion system. (a) Identification. A vacuum abortion system is a device designed to...

Vacuum compatibility of 3D-printed materials

OpenAIRE

Povilus, AP; Wurden, CJ; Vendeiro, Z; Baquero-Ruiz, M; Fajans, J

2014-01-01

The fabrication fidelity and vacuum properties are tested for currently available 3D-printed materials including polyamide, glass, acrylic, and sterling silver. The silver was the only material found to be suitable to ultrahigh vacuum environments due to outgassing and sublimation observed in other materials. © 2014 American Vacuum Society.

Ultra high vacuum technology

CERN Multimedia

CERN. Geneva

2001-01-01

A short introduction for some basic facts and equations. Subsquently, discussion about: Building blocks of an ultrahigh vacuum system - Various types of pumps required to reach uhv and methods to reduce these effects - Outgassing phenomena induced by the presence of a particle beam and the most common methods to reduce these effects It will be given some practical examples from existing CERN accelerators and discuss the novel features of the future LHC vacuum system.

A Planck Vacuum Cosmology

Directory of Open Access Journals (Sweden)

Daywitt W. C.

2009-04-01

Full Text Available Both the big-bang and the quasi-steady-state cosmologies originate in some type of Planck state. This paper presents a new cosmological theory based on the Planck- vacuum negative-energy state, a state consisting of a degenerate collection of negative- energy Planck particles. A heuristic look at the Einstein field equation provides a con- vincing argument that such a vacuum state could provide a theoretical explanation for the visible universe.

Lactic acid fermentation of cassava dough into agbelima.

Science.gov (United States)

Amoa-Awua, W K; Appoh, F E; Jakobsen, M

1996-08-01

The souring of cassava dough during fermentation into the fermented cassava meal, agbelima, was investigated. Four different types of traditional inocula were used to ferment the dough and increases in titrable acidity expressed as lactic acid from 0.31-0.38 to 0.78-0.91% (w/w) confirmed the fermentation to be a process of acidification. The microflora of all inocula and fermenting dough contained high counts of lactic acid bacteria, 10(8)-10(9) cfu/g in all inocula and 10(7)-10(8), 10(8)-10(9) and 10(9) cfu/g at 0, 24 and 48 h in all fermentations. Lactobacillus plantarum was the dominant species of lactic acid bacteria during all types of fermentation accounting for 51% of 171 representative isolates taken from various stages of fermentation. Other major lactic acid bacteria found were Lactobacillus brevis, 16%, Leuconostoc mesenteroides, 15% and some cocci including Streptococcus spp. whose numbers decreased with fermentation time. The lactic acid bacteria were responsible for the souring of agbelima through the production of lactic acid. All L. plantarum, L. brevis and L. mesenteroides isolates examined demonstrated linamarase as well as other enzymatic activities but did not possess tissue degrading enzymes like cellulase, pectin esterase and polygalacturonase. The aroma profile of agbelima did not vary with the type of inoculum used and in all samples the build-up of aroma compounds were dominated by a non-identified low molecular weight alcohol, 1-propanol, isoamyl alcohol, ethyl acetate, 3-methyl-1-butanol and acetoin. Substantial reductions occurred in the levels of cyanogenic compounds present in cassava during fermentation into agbelima and detoxification was enhanced by the use of inoculum.

The localized quantum vacuum field

International Nuclear Information System (INIS)

Dragoman, D

2008-01-01

A model for the localized quantum vacuum is proposed in which the zero-point energy (ZPE) of the quantum electromagnetic field originates in energy- and momentum-conserving transitions of material systems from their ground state to an unstable state with negative energy. These transitions are accompanied by emissions and re-absorptions of real photons, which generate a localized quantum vacuum in the neighborhood of material systems. The model could help resolve the cosmological paradox associated with the ZPE of electromagnetic fields, while reclaiming quantum effects associated with quantum vacuum such as the Casimir effect and the Lamb shift. It also offers a new insight into the Zitterbewegung of material particles

The localized quantum vacuum field

Energy Technology Data Exchange (ETDEWEB)

Dragoman, D [Physics Department, University of Bucharest, PO Box MG-11, 077125 Bucharest (Romania)], E-mail: danieladragoman@yahoo.com

2008-03-15

A model for the localized quantum vacuum is proposed in which the zero-point energy (ZPE) of the quantum electromagnetic field originates in energy- and momentum-conserving transitions of material systems from their ground state to an unstable state with negative energy. These transitions are accompanied by emissions and re-absorptions of real photons, which generate a localized quantum vacuum in the neighborhood of material systems. The model could help resolve the cosmological paradox associated with the ZPE of electromagnetic fields, while reclaiming quantum effects associated with quantum vacuum such as the Casimir effect and the Lamb shift. It also offers a new insight into the Zitterbewegung of material particles.

Experimental tests of vacuum energy

CERN Multimedia

CERN. Geneva

2015-01-01

While the current vacuum energy of the Universe is very small, in our standard cosmological picture it has been much larger at earlier epochs. We try to address the question of what are possible ways to try to experimentally verify this. One direction is to look for systems where vacuum energy constitutes a non-negligible fraction of the total energy, and study the properties of those. Another possibility is to focus on the epochs around cosmic phase transitions, when the vacuum energy is of the same order as the total energy. Along these lines we investigate properties of neutron stars and the imprint of phase transitions on primordial gravitational waves.

Challenges in industrial fermentation technology research

DEFF Research Database (Denmark)

Formenti, Luca Riccardo; Nørregaard, Anders; Bolic, Andrijana

2014-01-01

Industrial fermentation processes are increasingly popular, and are considered an important technological asset for reducing our dependence on chemicals and products produced from fossil fuels. However, despite their increasing popularity, fermentation processes have not yet reached the same...... engineering challenges: scaling up and scaling down fermentation processes, the influence of morphology on broth rheology and mass transfer, and establishing novel sensors to measure and control insightful process parameters. The greatest emphasis is on the challenges posed by filamentous fungi, because...

Effect of fermentation and drying on cocoa polyphenols.

Science.gov (United States)

Albertini, Barbara; Schoubben, Aurélie; Guarnaccia, Davide; Pinelli, Filippo; Della Vecchia, Mirco; Ricci, Maurizio; Di Renzo, Gian Carlo; Blasi, Paolo

2015-11-18

Cocoa seed polyphenols have demonstrated interesting beneficial effects in humans. Most polyphenols contained in fresh seeds are chemically modified during fermentation, drying, and cocoa powder or chocolate production. The improvement of these procedures to obtain a high-polyphenol-content cocoa is highly desirable. To this aim, a field investigation on the effect of fermentation and natural drying on fine flavor National cocoa (cacao Nacional) was performed. Cocoa seeds were fermented for 6 days and, every day, samples were sun-dried and analyzed for polyphenol content and antioxidant power. During the first 2 days of fermentation, Folin-Ciocalteu and FRAP tests evidenced a significant reduction of polyphenol content and antioxidant capacity, respectively. Changes during the following days of fermentation were less significant. Epicatechin, the most studied member of the catechin family, followed a similar pathway of degradation. Data confirmed the high impact of fermentation and drying on cocoa seed polyphenols. Fermentation and drying are, on the one hand, necessary to obtain cocoa flavor and palatability but, on the other hand, are responsible for greatly compromising polyphenol content. To obtain high-polyphenol-content cocoa, the existing fermentation, drying, and manufacturing protocols should be scientifically reviewed to understand and modify the critical steps.

Lactic acid fermentation of crude sorghum extract

Energy Technology Data Exchange (ETDEWEB)

Samuel, W.A.; Lee, Y.Y.; Anthony, W.B.

1980-04-01

Crude extract from sweet sorghum supplemented with vetch juice was utilized as the carbohydrate source for fermentative production of lactic acid. Fermentation of media containing 7% (w/v) total sugar was completed in 60-80 hours by Lactobacillus plantarum, product yield averaging 85%. Maximum acid production rates were dependent on pH, initial substrate distribution, and concentration, the rates varying from 2 to 5 g/liter per hour. Under limited medium supplementation the lactic acid yield was lowered to 67%. The fermented ammoniated product contained over eight times as much equivalent crude protein (N x 6.25) as the original medium. Unstructured kinetic models were developed for cell growth, lactic acid formation, and substrate consumption in batch fermentation. With the provision of experimentally determined kinetic parameters, the proposed models accurately described the fermentation process. 15 references.

Vacuum Technology for Superconducting Devices

Energy Technology Data Exchange (ETDEWEB)

Chiggiato, P [European Organization for Nuclear Research, Geneva (Switzerland)

2014-07-01

The basic notions of vacuum technology for superconducting applications are presented, with an emphasis on mass and heat transport in free molecular regimes. The working principles and practical details of turbomolecular pumps and cryopumps are introduced. The specific case of the Large Hadron Collider’s cryogenic vacuum system is briefly reviewed.

Experiments with Fungi Part 2: Fermentation.

Science.gov (United States)

Dale, Michele; Hetherington, Shane

1996-01-01

Gives details of three experiments with alcoholic fermentation by yeasts which yield carbon dioxide and ethanol. Lists procedures for making cider, vinegar, and fermentation gases. Provides some historical background and detailed equipment requirements. (DDR)

Continuous fermentation of carbohydrate-containing liquids to alcohol

Energy Technology Data Exchange (ETDEWEB)

Moldenhauer, O; Lechner, R

1955-08-25

Rate of alcohol fermentation depends mostly on the biological state of the yeast. The process described avoids retardation during the final fermentation phase by increasing the concentration of yeast as the fermentation proceeds. The method is especially suitable for dilute carbohydrate solutions. Thus, to a solution containing 4% carbohydrates, 66 g pressed yeast was added. This mash was passed continuously through several fermentation vessels. The temperature was adjusted to 29 to 35 degrees according to the type of yeast. Before entering the next vessel, another portion of pressed yeast (66 g/1 of mash) is added. The yeast is recovered from the fermented mash by means of a yeast separator.

Continuous fermentation of carbohydrate-containing liquids to alcohol

Energy Technology Data Exchange (ETDEWEB)

Moldenhauer, O; Lechner, R

1955-08-29

Rate of alcohol fermentation depends mostly on the biological state of the yeast. The process described avoids retardation during the final fermentation phase by increasing the concentration of yeast as the fermentation proceeds. The method is especially suitable for dilute carbohydrate solutions. Thus, to a solution containing 4% carbohydrates, 66 g pressed yeast was added. This mash was passed continuously through several fermentation vessels. The temperature was adjusted to 29 to 35/sup 0/ according to the type of yeast. Before entering the next vessel, another portion of pressed yeast (66 g/l of mash) is added. The yeast is recovered from the fermented mash by means of a yeast separator.

Butanol production from food waste: a novel process for producing sustainable energy and reducing environmental pollution.

Science.gov (United States)

Huang, Haibo; Singh, Vijay; Qureshi, Nasib

2015-01-01

Waste is currently a major problem in the world, both in the developing and the developed countries. Efficient utilization of food waste for fuel and chemical production can positively influence both the energy and environmental sustainability. This study investigated using food waste to produce acetone, butanol, and ethanol (ABE) by Clostridium beijerinckii P260. In control fermentation, 40.5 g/L of glucose (initial glucose 56.7 g/L) was used to produce 14.2 g/L of ABE with a fermentation productivity and a yield of 0.22 g/L/h and 0.35 g/g, respectively. In a similar fermentation 81 g/L of food waste (containing equivalent glucose of 60.1 g/L) was used as substrate, and the culture produced 18.9 g/L ABE with a high ABE productivity of 0.46 g/L/h and a yield of 0.38 g/g. Fermentation of food waste at higher concentrations (129, 181 and 228 g/L) did not remarkably increase ABE production but resulted in high residual glucose due to the culture butanol inhibition. An integrated vacuum stripping system was designed and applied to recover butanol from the fermentation broth simultaneously to relieve the culture butanol inhibition, thereby allowing the fermentation of food waste at high concentrations. ABE fermentation integrated with vacuum stripping successfully recovered the ABE from the fermentation broth and controlled the ABE concentrations below 10 g/L during fermentation when 129 g/L food waste was used. The ABE productivity with vacuum fermentation was 0.49 g/L/h, which was 109 % higher than the control fermentation (glucose based). More importantly, ABE vacuum recovery and fermentation allowed near-complete utilization of the sugars (~98 %) in the broth. In these studies it was demonstrated that food waste is a superior feedstock for producing butanol using Clostridium beijerinckii. Compared to costly glucose, ABE fermentation of food waste has several advantages including lower feedstock cost, higher productivity, and less residual sugars.

Compressed Air/Vacuum Transportation Techniques

Science.gov (United States)

Guha, Shyamal

2011-03-01

General theory of compressed air/vacuum transportation will be presented. In this transportation, a vehicle (such as an automobile or a rail car) is powered either by compressed air or by air at near vacuum pressure. Four version of such transportation is feasible. In all versions, a ``c-shaped'' plastic or ceramic pipe lies buried a few inches under the ground surface. This pipe carries compressed air or air at near vacuum pressure. In type I transportation, a vehicle draws compressed air (or vacuum) from this buried pipe. Using turbine or reciprocating air cylinder, mechanical power is generated from compressed air (or from vacuum). This mechanical power transferred to the wheels of an automobile (or a rail car) drives the vehicle. In type II-IV transportation techniques, a horizontal force is generated inside the plastic (or ceramic) pipe. A set of vertical and horizontal steel bars is used to transmit this force to the automobile on the road (or to a rail car on rail track). The proposed transportation system has following merits: virtually accident free; highly energy efficient; pollution free and it will not contribute to carbon dioxide emission. Some developmental work on this transportation will be needed before it can be used by the traveling public. The entire transportation system could be computer controlled.

Rising hopes for vacuum tube collectors

Energy Technology Data Exchange (ETDEWEB)

Godolphin, D.

1982-06-01

The performance, feasibility and use of vacuum tube solar collectors for domestic hot water (DHW) systems are discussed. An introduction to the design of vacuum tube collectors is presented and comparisons are made with flat plate collectors in terms of effectiveness in DHW applications and cost. The use of vacuum tube collectors is well established for high temperature use such as process heat and absorption cooling applications; there is considerable debate concerning their use in DHW and these arguments are presented. It is pointed out that the accepted standardized comparison test (ASHRAE 93-77) is apparently biased towards the flat plate collectors in direct comparisons of collector efficiencies. Recent developments among manufacturers with regard to vacuum tube collectors and their thinking (pro and con) are discussed in some detail. Breakage and other problems are pointed out although advocates look ahead to lower costs, higher efficiencies, and broader markets (particularly in DHW). It is concluded by some that flat plate collector technology has reached its peak and that vacuum tube collectors will be very prominent in the future. (MJJ)

Effect of pH fermentation on production bioethanol from jackfruit seeds (Artocarpus heterophyllus) through separate fermentation hydrolysis method

Science.gov (United States)

Arif, A. R.; Natsir, H.; Rohani, H.; Karim, A.

2018-03-01

Bioethanol is one of the alternative energy sourced from natural products containing carbohydrates through hydrolysis and fermentation process. Jackfruit seeds is one of the feedstock that contain high carbohydrate content but less utilized. The aims of this study to determine the effect of pH hydrolysis in the process of production bioethanol from jackfruit seeds (Artocarpus heterophyllus) through separate fermentation hydrolysis (SHF) method. The hydrolysis process uses H2SO4 as a hydrolyzing agent. The fermentation process used Saccharomyces cereviceae as a fermentor with a variation of pH 2,3 4 and 5 for 70 hours. The results showed that glucose content of 75% and pH 3 was the optimum pH of fermentation with the content of bioethanol 57.94%. The fermentation stage has an important role in increasing the levels of glucose and bioethanol in linear. The content of glucose and bioethanol of jackfruit seeds showed a great potential for development as the feedstock in bioethanol production.

Influence of trace elements mixture on bacterial diversity and fermentation characteristics of liquid diet fermented with probiotics under air-tight condition.

Directory of Open Access Journals (Sweden)

Yuyong He

Full Text Available Cu2+, Zn2+, Fe2+ and I- are often supplemented to the diet of suckling and early weaning piglets, but little information is available regarding the effects of different Cu2+, Zn2+, Fe2+ and I- mixtures on bacteria growth, diversity and fermentation characteristics of fermented liquid diet for piglets. Pyrosequencing was performed to investigate the effect of Cu2+, Zn2+, Fe2+ and I- mixtures on the diversity, growth and fermentation characteristics of bacteria in the liquid diet fermented with Bacillus subtilis and Enterococcus faecalis under air-tight condition. Results showed that the mixtures of Cu2+, Zn2+, Fe2+ and I- at different concentrations promoted Bacillus growth, increased bacterial diversity and lactic acid production and lowered pH to about 5. The importance of Cu2+, Zn2+, Fe2+ and I- is different for Bacillus growth with the order Zn2+> Fe2+>Cu2+> I- in a 21-d fermentation and Cu2+>I->Fe2+>Zn2+ in a 42-d fermentation. Cu2+, Zn2+, Fe2+ and I- is recommended at a level of 150, 60, 150 and 0.6 mg/kg respectively for the production of fermented liquid diet with Bacillus subtilis. The findings improve our understanding of the influence of trace elements on liquid diet fermentation with probiotics and support the proper use of trace elements in the production of fermented liquid diet for piglets.

Drying process of fermented inulin fiber concentrate by Bifidobacterium bifidum as a dietary fiber source for cholesterol binder

Science.gov (United States)

Susilowati, Agustine; Aspiyanto, Ghozali, Muhammad

2017-11-01

Fermentation on inulin hydrolysate as fructooligosaccharides (FOS) by Bifidobacterium bifidum as a result of hydrolysis by inulase enzyme of Scopulariopsis sp.-CBS1 fungi has been performed to bind cholesterol. Their applications on preparation of fermented pour beverages was conducted via a series of concentration process using dead-end Stirred Ultrafiltration Cell (SUFC) mode at stirrer rotation of 400 rpm, room temperature and pressure of 40 psia for 0 minute (pre-concentration process) as concentrate (A) and 45 minutes as concentrate (B), and drying process using vacuum dryer at 30 °C and 22 cm Hg for 0, 8, 16, 24, 32, 40 and 48 hours. Based on optimization of Total Dietary Fiber (TDF), the best time of drying process was achieved for 40 hours. Long time of drying process would increase TDF and total solids, decreased total acids, and fluctuated dissolved protein and Cholesterol Binding Capacity (CBC). At the optimum condition of drying process was get fermented inulin fiber powder from concentration processes using both UF as pre process (0 minute) as concentrate (A) and UF for 45 minutes as concentrate (B) with compositions of total solids of 92.31 % and 93.67 %, TDF of 59.07 % (dry weight) and 69.28 %, total acids of 7.03 % and 7.5 %, dissolved protein of 3.95 mg/mL and 3.05 mg/mL, and CBC pH 2 15.71 mg/g and 16.8 mg/g, respectively. Concentration process through dead-end SUFC mode gave distribution of particles with better smoothness level than without through dead-end SUFC mode.

[Ambulant treatment of wounds by vacuum sealing].

Science.gov (United States)

Ziegler, U E; Schmidt, K; Breithaupt, B; Menig, R; Debus, E S; Thiede, A

2000-01-01

The treatment of chronic wounds by vacuum sealing as an outpatient procedure is a new method of wound conditioning before closing the defect. The quality of life for the patient in his usual surrounding is maintained. Financial aspects also play a role in this treatment since costs for the health care system can be reduced. Various vacuum pumps, drainages and polymere foams are available and suitable for the outpatient treatment. The most important condition is to regularly check the vacuum. This can performed by the patient, the relatives or nursing staff. The main complication consists in loss of vacuum but technical and local or systemic complications can also appear. Individually applied vacuum dressings (polyvinyl foam, drainage tube and polymere foil) are practical. The ideal pump systems for the outpatient treatment are still not trial.

Vacuum chamber-free centrifuge with magnetic bearings.

Science.gov (United States)

Park, Cheol Hoon; Kim, Soohyun; Kim, Kyung-Soo

2013-09-01

Centrifuges are devices that separate particles of different densities and sizes through the application of a centrifugal force. If a centrifuge could be operated under atmospheric conditions, all vacuum-related components such as the vacuum chamber, vacuum pump, diffusion pump, and sealing could be removed from a conventional centrifuge system. The design and manufacturing procedure for centrifuges could then be greatly simplified to facilitate the production of lightweight centrifuge systems of smaller volume. Furthermore, the maintenance costs incurred owing to wear and tear due to conventional ball bearings would be eliminated. In this study, we describe a novel vacuum chamber-free centrifuge supported by magnetic bearings. We demonstrate the feasibility of the vacuum chamber-free centrifuge by presenting experimental results that verify its high-speed support capability and motoring power capacity.

Manufacture of superhigh vacuum testing tank

International Nuclear Information System (INIS)

Sakai, Kusuo; Suzui, Koichi; Horigome, Toshio

1981-01-01

This apparatus is one of the preliminary experiment equipments for the vacuum system of a UVSOR, and the main objective is to obtain the clean vacuum below 10 - 10 Torr. From the viewpoint of manufacture, there is no problem, but all the works from the design through manufacture, assembling and adjustment of the apparatus, to the obtaining of required vacuum were carried out by the authors themselves. The design and its points, and manufacture are described. In order to obtain clean vacuum and maintain it for long period, the surface cleaning of vacuum tanks is very important. Therefore the method of electrolytic polishing was adopted for the purpose, and its effectiveness was examined. After the surface treatment by two methods, the evacuation test was carried out, and the attained pressure was compared. Electrolytic polishing seemed to be effective. As the method of suppressing surface degasification, there is argon bombardment method. It was attempted to improve the pressure attained by baking only further by this method. By baking at 250 deg C for 30 hr only, the final pressure attained was 1.7 x 10 - 10 Torr, and by making argon bombardment twice during baking, it was 0.9 x 10 - 10 Torr, thus slight improvement was obtained. The main objective to obtain vacuum below 10 - 10 Torr was accomplished, but surface treatment requires more experience. (Kako, I.)

Vacuum strings in FRW models

Energy Technology Data Exchange (ETDEWEB)

Dyer, C C; Oattes, L M; Starkman, G D

1988-01-01

The authors find that vacuum string solutions cannot be embedded in an FRW model in the spirit of the swiss cheese model for inhomogeneities. Since all standard lensing calculations rely implicitly on the Swiss Cheese model, this result indicates that the previous lensing results for the vacuum string may be in error.

Procurement specification high vacuum test chamber and pumping system

International Nuclear Information System (INIS)

1976-01-01

The specification establishes requirements for a high-vacuum test chamber, associated vacuum pumps, valves, controls, and instrumentation that shall be designed and fabricated for use as a test chamber for testing a closed loop Brayton Isotope Power System (BIPS) Ground Demonstration System (GDS). The vacuum system shall include all instrumentation required for pressure measurement and control of the vacuum pumping system. A general outline of the BIPS-GDS in the vacuum chamber and the preliminary piping and instrumentation interface to the vacuum chamber are shown

Statistical culture-based strategies to enhance chlamydospore production by Trichoderma harzianum SH2303 in liquid fermentation*

Science.gov (United States)

Li, Ya-qian; Song, Kai; Li, Ya-chai; Chen, Jie

2016-01-01

Trichoderma-based formulations are applied as commercial biocontrol agents for soil-borne plant pathogens. Chlamydospores are active propagules in Trichoderma spp., but their production is currently limited due to a lack of optimal liquid fermentation technology. In this study, we explored response surface methodologies for optimizing fermentation technology in Trichoderma SH2303. Our initial studies, using the Plackett-Burman design, identified cornmeal, glycerol, and initial pH levels as the most significant factors (P<0.05) for enhancing the production of chlamydospores. Subsequently, we applied the Box-Behnken design to study the interactions between, and optimal levels of, a number of factors in chlamydospore production. These statistically predicted results indicated that the highest number of chlamydospores (3.6×108 spores/ml) would be obtained under the following condition: corn flour 62.86 g/L, glycerol 7.54 ml/L, pH 4.17, and 6-d incubation in liquid fermentation. We validated these predicted values via three repeated experiments using the optimal culture and achieved maximum chlamydospores of 4.5×108 spores/ml, which approximately a 8-fold increase in the number of chlamydospores produced by T. harzianum SH2303 compared with that before optimization. These optimized values could help make chlamydospore production cost-efficient in the future development of novel biocontrol agents. PMID:27487807

Statistical culture-based strategies to enhance chlamydospore production by Trichoderma harzianum SH2303 in liquid fermentation.

Science.gov (United States)

Li, Ya-Qian; Song, Kai; Li, Ya-Chai; Chen, Jie

2016-08-01

Trichoderma-based formulations are applied as commercial biocontrol agents for soil-borne plant pathogens. Chlamydospores are active propagules in Trichoderma spp., but their production is currently limited due to a lack of optimal liquid fermentation technology. In this study, we explored response surface methodologies for optimizing fermentation technology in Trichoderma SH2303. Our initial studies, using the Plackett-Burman design, identified cornmeal, glycerol, and initial pH levels as the most significant factors (P<0.05) for enhancing the production of chlamydospores. Subsequently, we applied the Box-Behnken design to study the interactions between, and optimal levels of, a number of factors in chlamydospore production. These statistically predicted results indicated that the highest number of chlamydospores (3.6×10(8) spores/ml) would be obtained under the following condition: corn flour 62.86 g/L, glycerol 7.54 ml/L, pH 4.17, and 6-d incubation in liquid fermentation. We validated these predicted values via three repeated experiments using the optimal culture and achieved maximum chlamydospores of 4.5×10(8) spores/ml, which approximately a 8-fold increase in the number of chlamydospores produced by T. harzianum SH2303 compared with that before optimization. These optimized values could help make chlamydospore production cost-efficient in the future development of novel biocontrol agents.

ELETTRA vacuum system

International Nuclear Information System (INIS)

Bernardini, M.; Daclon, F.; Giacuzzo, F.; Miertusova, J.; Pradal, F.; Kersevan, R.

1993-01-01

Elettra is a third-generation synchrotron light source which is being built especially for the use of high brilliance radiation from insertion devices and bending magnets. The UHV conditions in a storage ring lead to a longer beam lifetime - one of the most important criterion. The Elettra vacuum system presents some pecularities which cannot be found in any already existing machine. The final version of bending magnet vacuum chamber is presented. After chemical and thermal conditioning the specific outgassing rate of about 1.5e-12 Torr. liters sec -1 cm -2 was obtained. A microprocessor-controlled system has been developed to perform bake-out at the uniform temperature. The etched-foil type heaters are glued to the chamber and Microtherm insulation is used. UHV pumps based on standard triode sputter-ion pumps were modified with ST 707 NEG (Non Evaporable Getter) modules. A special installation enables the resistive activation of getters and significantly increases pumping speed for hydrogen and other residual gases (except methane and argon). All these technological innovations improve vacuum conditions in Elettra storage ring and consequently also the other parameters of the light source

Performance evaluation on vacuum pumps using nanolubricants

Energy Technology Data Exchange (ETDEWEB)

Lue, Yeou Feng; Hsu, Yu Chun; Teng, Tun Ping [Dept. of Industrial EducationNational Taiwan Normal University, Taiwan (China)

2016-09-15

This study produced alumina (Al{sub 2}O{sub 3}) nanovacuum-pump lubricants (NVALs) by involving the dispersion of Al{sub 2}O{sub 3} nanoparticles in a vacuum-pump lubricant (VAL) with oleic as a dispersant. Experiments were conducted to evaluate the suspension performance, thermal conductivity, viscosity, specific heat, tribological performance and vacuum-pump performance of the NVALs. The experimental results obtained from the vacuum-pump performance tests show that the NVALs with Al{sub 2}O{sub 3} concentration of 0.2 wt.% and oleic concentration of 0.025 wt.% yielded the lowest electricity consumption, conserving 2.39% of electricity compared with the VAL. No marked difference was observed between the temperatures of the vacuum pump using VAL and NVAL. Furthermore, evacuation (i.e., the minimal pressure of -99.5 kPa) was reached faster by the vacuum pump with the NVALs, and the evacuation time could be reduced by 4.91% under optimal conditions. In addition, the vacuum pump with the NVALs exhibited superior overall effectiveness under relatively lower ambient temperatures.

Vacuum leak test technique of JT-60

International Nuclear Information System (INIS)

Kaminaga, Atsushi; Arai, Takashi; Kodama, Kozo; Sasaki, Noboru; Saidoh, Masahiro

1998-01-01

Since a vacuum vessel of JT-60 is very large (167 m 3 ) and is combined with many components, such as magnetic coils, neutral beam injection systems and RF heating systems, etc., the position of leak testing exceeds 700. The two kind of techniques for vacuum leak test used in JT-60 has been described. Firstly the probe helium gas can be fed remotely in the three-dimensionally sectioned 54 regions of the JT-60 torus. The leak test was very rapidly performed by using this method. Secondly the helium detector system has been modified by the additional installation of the cryopump, which reduced the background level of the deuterium gas. The sensitivity of vacuum leak test with the cryopump was two orders of magnitude larger than that of without it. The examples of the performed vacuum leak test are stated. The vacuum leaks during experiments were 9 times. They were caused by thermal strain and plasma discharge. The vacuum leaks just after maintenance are 36 times which mainly caused by mis-installation. (author)

The effect of lactic acid bacteria on cocoa bean fermentation.

Science.gov (United States)

Ho, Van Thi Thuy; Zhao, Jian; Fleet, Graham

2015-07-16

Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production. Fermentation of cocoa pulp by microorganisms is crucial for developing chocolate flavor precursors. Yeasts conduct an alcoholic fermentation within the bean pulp that is essential for the production of good quality beans, giving typical chocolate characters. However, the roles of bacteria such as lactic acid bacteria and acetic acid bacteria in contributing to the quality of cocoa bean and chocolate are not fully understood. Using controlled laboratory fermentations, this study investigated the contribution of lactic acid bacteria to cocoa bean fermentation. Cocoa beans were fermented under conditions where the growth of lactic acid bacteria was restricted by the use of nisin and lysozyme. The resultant microbial ecology, chemistry and chocolate quality of beans from these fermentations were compared with those of indigenous (control) fermentations. The yeasts Hanseniaspora guilliermondii, Pichia kudriavzevii, Kluyveromyces marxianus and Saccharomyces cerevisiae, the lactic acid bacteria Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus fermentum and the acetic acid bacteria Acetobacter pasteurianus and Gluconobacter frateurii were the major species found in control fermentations. In fermentations with the presence of nisin and lysozyme, the same species of yeasts and acetic acid bacteria grew but the growth of lactic acid bacteria was prevented or restricted. These beans underwent characteristic alcoholic fermentation where the utilization of sugars and the production of ethanol, organic acids and volatile compounds in the bean pulp and nibs were similar for beans fermented in the presence of lactic acid bacteria. Lactic acid was produced during both fermentations but more so when lactic acid bacteria grew. Beans fermented in the presence or absence of lactic acid bacteria were fully fermented, had similar shell weights and gave acceptable chocolates with no differences

Microbe-microbe interactions in mixed culture food fermentations

NARCIS (Netherlands)

Smid, E.J.; Lacroix, C.

2013-01-01

Most known natural and industrial food fermentation processes are driven by either simple or complex communities of microorganisms. Obviously, these fermenting microbes will not only interact with the fermentable substrate but also with each other. These microbe–microbe interactions are complex but

Fermentation of lignocellulosic hydrolysates: Inhibition and detoxification

Energy Technology Data Exchange (ETDEWEB)

Palmqvist, E.

1998-02-01

The ethanol yield and productivity obtained during fermentation of lignocellulosic hydrolysates is decreased due to the presence of inhibiting compounds, such as weak acids, furans and phenolic compounds produced during hydrolysis. Evaluation of the effect of various biological, physical and chemical detoxification treatments by fermentation assays using Saccharomyces cerevisiae was used to characterise inhibitors. Inhibition of fermentation was decreased after removal of the non-volatile compounds, pre-fermentation by the filamentous fungus Trichoderma reesei, treatment with the lignolytic enzyme laccase, extraction with ether, and treatment with alkali. Yeast growth in lignocellulosic hydrolysates was inhibited below a certain fermentation pH, most likely due to high concentrations of undissociated weak acids. The effect of individual compounds were studied in model fermentations. Furfural is reduced to furfuryl alcohol by yeast dehydrogenases, thereby affecting the intracellular redox balance. As a result, acetaldehyde accumulated during furfural reduction, which most likely contributed to inhibition of growth. Acetic acid (10 g 1{sup -1}) and furfural (3 g 1{sup -1}) interacted antagonistically causing decreased specific growth rate, whereas no significant individual or interaction effects were detected by the lignin-derived compound 4-hydroxybenzoic acid (2 g 1{sup -1}). By maintaining a high cell mass density in the fermentor, the process was less sensitive to inhibitors affecting growth and to fluctuations in fermentation pH, and in addition the depletion rate of bioconvertible inhibitors was increased. A theoretical ethanol yield and high productivity was obtained in continuous fermentation of spruce hydrolysate when the cell mass concentration was maintained at a high level by applying cell recirculation 164 refs, 16 figs, 5 tabs

Effect of fermented Banana peel on Broiler Carcass

OpenAIRE

Koni TNI

2013-01-01

This experiment was conducted to examine effect of inclusion of fermented banana peel by Rhyzopus oligosporus in diets on slaughter weight, carcass weight and carcass percentage, weight and percentage abdominal fat of broiler. The experiment was done based on Completely Randomized Design with four treatments and four replications and each replication consisted of six chickens. The treatment were R0 = without banana peel fermented, R1 = 5% banana peel fermented, R2 = 10% banana peel fermented...

The economics of ethanol production by extractive fermentation

Energy Technology Data Exchange (ETDEWEB)

Daugulis, A J; Axford, D B; McLellan, P J [Queen' s Univ., Kingston, ON (Canada)

1991-04-01

Extractive fermentation is a processing strategy in which reaction and recovery occur simultaneously in a fermentation vessel through the use of a water-immiscible solvent which selectively removes an inhibitory product. An ethanol-extractive fermentation process has been developed, incorporating continuous operation and the ability to ferment concentrated feedstocks. A detailed economic assessment of this process is provided relative to current technology for an annual capacity of 100 million litres of ethanol. Extractive fermentation provides significant economic advantages for both grass roots and retrofitted plants. Total production costs are estimated at 45{cents}/l for a conventional plant and 29.4{cents}/l for a retrofitted plant. The main cost saving achievable by extractive fermentation is in energy, used for evaporation and drying, since the process uses significantly less water in its conversion of concentrated feedstocks. Producing anhydrous ethanol without distillation is also a prospect. 15 refs., 5 fig., 10 tabs.

Vacuum Exhaust Process in Pilot-Scale Vacuum Pressure Swing Adsorption for Coal Mine Ventilation Air Methane Enrichment

Directory of Open Access Journals (Sweden)

Xiong Yang

2018-04-01

Full Text Available Recovery and treatment of methane from coal mine ventilation air methane (VAM with cost-effective technologies have been an ongoing challenge due to low methane concentrations. In this study, a type of coconut shell-based active carbon was employed to enrich VAM with a three-bed vacuum pressure swing adsorption unit. A new vacuum exhaust step for the VPSA process was introduced. The results show that the vacuum exhaust step can increase the methane concentration of the product without changing adsorption and desorption pressure. Under laboratory conditions, the concentration of product increased from 0.4% to 0.69% as the vacuum exhaust ratio increased from 0 to 3.1 when the feed gas concentration was 0.2%. A 500 m³/h pilot-scale test system for VAM enrichment was built rendering good correlation with the laboratory results in terms of the vacuum exhaust step. By using a two-stage three-bed separation unit, the VAM was enriched from 0.2% to over 1.2%.

(ajst) influence of fermentation and cowpea

African Journals Online (AJOL)

opiyo

Statgraphics (Graphics Software System, STCC, Inc. U.S.A). Comparisons .... 7 2. 0.473. 0.597. 1.056. 0.14. Co-fermentation. Fermented maize and cowpea blends showed varied effects ...... Oligosaccharides in eleven Legumes and their air-.

Real-Time Monitoring of Chemical Changes in Three Kinds of Fermented Milk Products during Fermentation Using Quantitative Difference Nuclear Magnetic Resonance Spectroscopy.

Science.gov (United States)

Lu, Yi; Ishikawa, Hiroto; Kwon, Yeondae; Hu, Fangyu; Miyakawa, Takuya; Tanokura, Masaru

2018-02-14

Fermented milk products are rising in popularity throughout the world as a result of their health benefits, including improving digestion, normalizing the function of the immune system, and aiding in weight management. This study applies an in situ quantitative nuclear magnetic resonance method to monitor chemical changes in three kinds of fermented milk products, Bulgarian yogurt, Caspian Sea yogurt, and kefir, during fermentation. As a result, the concentration changes in nine organic compounds, α/β-lactose, α/β-galactose, lactic acid, citrate, ethanol, lecithin, and creatine, were monitored in real time. This revealed three distinct metabolic processes in the three fermented milk products. Moreover, pH changes were also determined by variations in the chemical shift of citric acid during the fermentation processes. These results can be applied to estimate microbial metabolism in various flora and help guide the fermentation and storage of various fermented milk products to improve their quality, which may directly influence human health.

Design of the ZTH vacuum liner

International Nuclear Information System (INIS)

Prince, P.P.; Dike, R.S.

1987-01-01

The current status of the ZTh vacuum liner design is covered by this report. ZTH will be the first experiment to be installed in the CPRF (Confinement Physics Research Facility) at the Los Alamos National Laboratory and is scheduled to be operational at the rated current of 4 MA in 1992. The vacuum vessel has a 2.4m major radius and a 40 cm minor radius. Operating parameters which drive the vacuum vessel mechanical design include a 300 C bakeout temperature, an armour support system capable of withstanding 25 kV, a high toroidal resistance, 1250 kPa magnetic loading, a 10 minute cycle time, and high positional accuracy with respect to the conducting shell. The vacuum vessel design features which satisfy the operating parameters are defined

Vacuum Alignment with more Flavors

DEFF Research Database (Denmark)

Ryttov, Thomas

2014-01-01

We study the alignment of the vacuum in gauge theories with $N_f$ Dirac fermions transforming according to a complex representation of the gauge group. The alignment of the vacuum is produced by adding a small mass perturbation to the theory. We study in detail the $N_f=2,3$ and $4$ case. For $N_...

Filling the vacuum at LHCb

CERN Multimedia

Katarina Anthony

2013-01-01

Last month, the Vacuum, Surfaces and Coatings (VSC) group was tasked with an unusually delicate operation in the LHCb experiment cavern: removing the LHC beam pipe while keeping the sensitive Vertex Locator vacuum vessel (VELO) completely isolated from the action.   The VSC group seal off the VELO beam pipe with a flange. Image: Gloria Corti. LHCb’s VELO detector is one of the crown jewels of the experiment. With detector elements surrounded by a vacuum, it gets as close as 5 cm from the beam. Fantastic for physics, but difficult for all-important access. “Because of the sensitivity of the VELO detector and its proximity to the beam, the collaboration decided not to bake (see box) its portion of the beam pipe,” says Giulia Lanza (TE-VSC-LBV), the expert in charge of the beam vacuum operation. “Our group was therefore asked to remove the rest of the LHC beam pipe while keeping the VELO portion of the pipe completely isolated. This work...

Acetic acid bacteria in fermented foods and beverages.

Science.gov (United States)

De Roos, Jonas; De Vuyst, Luc

2018-02-01

Although acetic acid bacteria (AAB) are commonly found in spontaneous or backslopped fermented foods and beverages, rather limited knowledge about their occurrence and functional role in natural food fermentation ecosystems is available. Not only is their cultivation, isolation, and identification difficult, their cells are often present in a viable but not culturable state. Yet, they are promising starter cultures either to better control known food fermentation processes or to produce novel fermented foods and beverages. This review summarizes the most recent findings on the occurrence and functional role of AAB in natural food fermentation processes such as lambic beer, water kefir, kombucha, and cocoa. Copyright © 2017 Elsevier Ltd. All rights reserved.

Understanding Kombucha Tea Fermentation: A Review.

Science.gov (United States)

Villarreal-Soto, Silvia Alejandra; Beaufort, Sandra; Bouajila, Jalloul; Souchard, Jean-Pierre; Taillandier, Patricia

2018-03-01

Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a microbial consortium composed of several bacteria and yeasts. This mixed consortium forms a powerful symbiosis capable of inhibiting the growth of potentially contaminating bacteria. The fermentation process also leads to the formation of a polymeric cellulose pellicle due to the activity of certain strains of Acetobacter sp. The tea fermentation process by the microbial consortium was able to show an increase in certain biological activities which have been already studied; however, little information is available on the characterization of its active components and their evolution during fermentation. Studies have also reported that the use of infusions from other plants may be a promising alternative. Kombucha is a traditional fermented tea whose consumption has increased in the recent years due to its multiple functional properties such as anti-inflammatory potential and antioxidant activity. The microbiological composition of this beverage is quite complex and still more research is needed in order to fully understand its behavior. This study comprises the chemical and microbiological composition of the tea and the main factors that may affect its production. © 2018 Institute of Food Technologists®.

Vacuum gauges

International Nuclear Information System (INIS)

Power, B.D.; Priestland, C.R.D.

1978-01-01

This invention relates to vacuum gauges, particularly of the type known as Penning gauges, which are cold cathode ionisation gauges, in which a magnetic field is used to lengthen the electron path and thereby increase the number of ions produced. (author)

Effects of concentrate replacement by feed blocks on ruminal fermentation and microbial growth in goats and single-flow continuous-culture fermenters.

Science.gov (United States)

Molina-Alcaide, E; Pascual, M R; Cantalapiedra-Hijar, G; Morales-García, E Y; Martín-García, A I

2009-04-01

The effect of replacing concentrate with 2 different feed blocks (FB) on ruminal fermentation and microbial growth was evaluated in goats and in single-flow continuous-culture fermenters. Diets consisted of alfalfa hay plus concentrate and alfalfa hay plus concentrate with 1 of the 2 studied FB. Three trials were carried out with 6 rumen-fistulated Granadina goats and 3 incubation runs in 6 single-flow continuous-culture fermenters. Experimental treatments were assigned randomly within each run, with 2 repetitions for each diet. At the end of each in vivo trial, the rumen contents were obtained for inoculating the fermenters. For each incubation run, the fermenters were inoculated with ruminal fluid from goats fed the same diet supplied to the corresponding fermenter flask. The average pH values, total and individual VFA, and NH(3)-N concentrations, and acetate:propionate ratios in the rumen of goats were not affected (P >or= 0.10) by diet, whereas the microbial N flow (MNF) and efficiency were affected (P fermenters, the diet affected pH (Por= 0.05), and total (P=0.02), NH(3) (P=0.005), and non-NH(3) (P=0.02) N flows, whereas the efficiency of VFA production was not affected (P=0.75). The effect of diet on MNF and efficiency depended on the bacterial pellet used as a reference. An effect (Pfermenter contents and effluent were similar (P=0.05). Differences (Pfermentation variables and bacterial pellet compositions were found. Partial replacement of the concentrate with FB did not greatly compromise carbohydrate fermentation in unproductive goats. However, this was not the case for MNF and efficiency. Differences between the results obtained in vivo and in vitro indicate a need to identify conditions in fermenters that allow better simulation of fermentation, microbial growth, and bacterial pellet composition in vivo. Reduced feeding cost could be achieved with the inclusion of FB in the diets of unproductive goats without altering rumen fermentation.

Yeast Biodiversity from DOQ Priorat Uninoculated Fermentations.

Science.gov (United States)

Padilla, Beatriz; García-Fernández, David; González, Beatriz; Izidoro, Iara; Esteve-Zarzoso, Braulio; Beltran, Gemma; Mas, Albert

2016-01-01

Climate, soil, and grape varieties are the primary characteristics of terroir and lead to the definition of various appellations of origin. However, the microbiota associated with grapes are also affected by these conditions and can leave a footprint in a wine that will be part of the characteristics of terroir. Thus, a description of the yeast microbiota within a vineyard is of interest not only to provide a better understanding of the winemaking process, but also to understand the source of microorganisms that maintain a microbial footprint in wine from the examined vineyard. In this study, two typical grape varieties, Grenache and Carignan, have been sampled from four different vineyards in the DOQ Priorat winegrowing region. Afterward, eight spontaneous alcoholic fermentations containing only grapes from one sampling point and of one variety were conducted at laboratory scale. The fermentation kinetics and yeast population dynamics within each fermentation experiment were evaluated. Yeast identification was performed by RFLP-PCR of the 5.8S-ITS region and by sequencing D1/D2 of the 26S rRNA gene of the isolates. The fermentation kinetics did not indicate clear differences between the two varieties of grapes or among vineyards. Approximately 1,400 isolates were identified, exhibiting high species richness in some fermentations. Of all the isolates studied, approximately 60% belong to the genus Hanseniaspora, 16% to Saccharomyces, and 11% to Candida. Other minor genera, such as Hansenula, Issatchenkia, Kluyveromyces, Saccharomycodes, and Zygosaccharomyces, were also found. The distribution of the identified yeast throughout the fermentation process was studied, and Saccharomyces cerevisiae was found to be present mainly at the end of the fermentation process, while Aureobasidium pullulans was isolated primarily during the first days of fermentation in three of the eight spontaneous fermentations. This work highlights the complexity and diversity of the vineyard

Maxwell electrodynamics subjected to quantum vacuum fluctuations

International Nuclear Information System (INIS)

Gevorkyan, A. S.; Gevorkyan, A. A.

2011-01-01

The propagation of electromagnetic waves in the vacuum is considered taking into account quantum fluctuations in the limits of Maxwell-Langevin (ML) equations. For a model of “white noise” fluctuations, using ML equations, a second order partial differential equation is found which describes the quantum distribution of virtual particles in vacuum. It is proved that in order to satisfy observed facts, the Lamb Shift etc, the virtual particles should be quantized in unperturbed vacuum. It is shown that the quantized virtual particles in toto (approximately 86 percent) are condensed on the “ground state” energy level. It is proved that the extension of Maxwell electrodynamics with inclusion of the vacuum quantum field fluctuations may be constructed on a 6D space-time continuum with a 2D compactified subspace. Their influence on the refraction indexes of vacuum is studied.

A new vacuum for loop quantum gravity

International Nuclear Information System (INIS)

Dittrich, Bianca; Geiller, Marc

2015-01-01

We construct a new vacuum and representation for loop quantum gravity. Because the new vacuum is based on BF theory, it is physical for (2+1)-dimensional gravity, and much closer to the spirit of spin foam quantization in general. To construct this new vacuum and the associated representation of quantum observables, we introduce a modified holonomy–flux algebra that is cylindrically consistent with respect to the notion of refinement by time evolution suggested in Dittrich and Steinhaus (2013 arXiv:1311.7565). This supports the proposal for a construction of the physical vacuum made in Dittrich and Steinhaus (2013 arXiv:1311.7565) and Dittrich (2012 New J. Phys. 14 123004), and for (3+1)-dimensional gravity. We expect that the vacuum introduced here will facilitate the extraction of large scale physics and cosmological predictions from loop quantum gravity. (fast track communication)

Detecting leaks in vacuum bags

Science.gov (United States)

Carlstrom, E. E.

1980-01-01

Small leaks in vacuum bag can be readily detected by eye, using simple chemical reaction: combination of ammonia and acetic acid vapors to produce cloudy white smoke. Technique has been successfully used to test seam integrity and to identify minute pinholes in vacuum bag used in assembly of ceramic-tile heat shield for Space Shuttle Orbiter.

Vacuum Technology for Ion Sources

International Nuclear Information System (INIS)

Chiggiato, P

2013-01-01

The basic notions of vacuum technology for ion sources are presented, with emphasis on pressure profile calculation and choice of pumping technique. A Monte Carlo code (Molflow+) for the evaluation of conductances and the vacuum-electrical analogy for the calculation of time-dependent pressure variations are introduced. The specific case of the Linac4 H - source is reviewed. (author)

The realm of the vacuum

International Nuclear Information System (INIS)

Buchholz, D.; Wanzenberg, R.

1992-01-01

The spacelike asymptotic structure of physical states in local quantum theory is analysed. It is shown that this structure can be described in terms of a vacuum state if the theory satisfies a condition of timelike asymptotic abelianess. Theories which violate this condition can have an involved asymptotic vacuum structure as is illustrated by a simple example. (orig.)

RELATION BETWEEN FUNCTION AND FORM IN VACUUM CLEANERS DESIGN

Directory of Open Access Journals (Sweden)

RADU Ștefan

2015-11-01

Full Text Available The paper analyses how robotic vacuum cleaner works, describing their cleaning capabilities and additional features. The paper illustrates advantages of using robotic vacuum cleaners that have intelligent programming and a vacuum cleaning system, the components of a robotic vacuum cleaner. The paper develops aspects concerning to create 2D scale models for the evaluation of specific features of the new components for a prototype robotic vacuum cleaner.

Fermentation capability of bulk milk under usual conditions

OpenAIRE

BOUŠKOVÁ, Lucie

2012-01-01

The evaluation of changes during fermentation of heat-modified milk in connection with different fermentation temperatures was main goal of this thesis. Titrable acidity, active acidity and growth dynamics of bacteria strains - Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus were observed during fermentation process.

Statistical Optimisation of Fermentation Conditions for Citric Acid ...

African Journals Online (AJOL)

This study investigated the optimisation of fermentation conditions during citric acid production via solid state fermentation (SSF) of pineapple peels using Aspergillus niger. A three-variable, three-level Box-Behnken design (BBD) comprising 17 experimental runs was used to develop a statistical model for the fermentation ...

TFTR diagnostic vacuum controller

International Nuclear Information System (INIS)

Olsen, D.; Persons, R.

1981-01-01

The TFTR diagnostic vacuum controller (DVC) provides in conjunction with the Central Instrumentation Control and Data Acquisition System (CICADA), control and monitoring for the pumps, valves and gauges associated with each individual diagnostic vacuum system. There will be approximately 50 systems on TFTR. Two standard versions of the controller (A and B) wil be provided in order to meet the requirements of two diagnostic manifold arrangements. All pump and valve sequencing, as well as protection features, will be implemented by the controller

Ethanol fermentation characteristics of recycled water by Saccharomyces cerevisiae in an integrated ethanol-methane fermentation process.

Science.gov (United States)

Yang, Xinchao; Wang, Ke; Wang, Huijun; Zhang, Jianhua; Mao, Zhonggui

2016-11-01

An process of integrated ethanol-methane fermentation with improved economics has been studied extensively in recent years, where the process water used for a subsequent fermentation of carbohydrate biomass is recycled. This paper presents a systematic study of the ethanol fermentation characteristics of recycled process water. Compared with tap water, fermentation time was shortened by 40% when mixed water was employed. However, while the maximal ethanol production rate increased from 1.07g/L/h to 2.01g/L/h, ethanol production was not enhanced. Cell number rose from 0.6×10(8) per mL in tap water to 1.6×10(8) per mL in mixed water but although biomass increased, cell morphology was not affected. Furthermore, the use of mixed water increased the glycerol yield but decreased that of acetic acid, and the final pH with mixed water was higher than when using tap water. Copyright © 2016 Elsevier Ltd. All rights reserved.

Fermentation and microflora of plaa-som, a Thai fermented fish product prepared with different salt concentrations

DEFF Research Database (Denmark)

Paludan-Müller, Christine; Madsen, M.; Sophanodora, P.

2002-01-01

% salt (w/w) as well as two high-salt batches, containing 9% and 11% salt. pH decreased rapidly from 6 to 4.5 in low-salt batches, whereas in high-salt batches, a slow or no decrease in pH was found. Lactic acid bacteria (LAB) and yeasts were isolated as the dominant microorganisms during fermentation....... LAB counts increased to 108-109 cfu g-1 and yeast counts to 107-5 x 107 cfu g-1 in all batches, except in the 11% salt batch, where counts were 1-2 log lower. Phenotypic tests, ITS-PCR, carbohydrate fermentations and 16S rRNA gene sequencing identified LAB isolates as Pediococcus pentosaceus......Plaa-som is a Thai fermented fish product prepared from snakehead fish, salt, palm syrup and sometimes roasted rice. We studied the effects of different salt concentrations on decrease in pH and on microflora composition during fermentation. Two low-salt batches were prepared, containing 6% and 7...

Preliminary studies for the LHCb vertex detector vacuum system

CERN Document Server

Doets, M; Van Bakel, N; Van den Brand, J F J; van den Brand, Jo

2000-01-01

We lay down some general considerations which will serve as a starting point for design studies of a realistic LHCb vertex detector vacuum system. Based on these considerations, we propose a design strategy and identify issues to be further studied. In particular we try to outline some boundary conditions imposed by LHC and LHCb on the vacuum system. We discuss two possibilities for the LHCb vertex detector vacuum system. The preferred strategy uses a differentially pumped vacuum system with the silicon detectors separated from the beam line vacuum. Some estimations on static vacuum pressures and gas flows are presented.

Simulations and Vacuum Tests of a CLIC Accelerating Structure

CERN Document Server

Garion, C

2011-01-01

The Compact LInear Collider, under study, is based on room temperature high gradient structures. The vacuum specificities of these cavities are low conductance, large surface areas and a non-baked system. The main issue is to reach UHV conditions (typically 10-7 Pa) in a system where the residual vacuum is driven by water outgassing. A finite element model based on an analogy thermal/vacuum has been built to estimate the vacuum profile in an accelerating structure. Vacuum tests are carried out in a dedicated set-up, the vacuum performances of different configurations are presented and compared with the predictions.

Vacuum horizontal drainage for depressurization of uranium tailings

International Nuclear Information System (INIS)

Pakalnis, R.; Chedsey, G.; Robertson, A.M.; Follin, S.

1985-01-01

A recent advance in tailings slope depressurization is the application of vacuum assist horizontal drainage. Horizontal drains have been used for several decades to reduce water pressures in slopes in order to improve stability. The benefit from vacuum assist arises from an increased hydraulic gradient caused by induced negative atmospheric pressures. The vacuum assist system has, since its inception in 1982, been successfully employed at two soil and four rock slope projects located in Western Canada. This paper describes the first application of this system in the United States. The technical feasibility of employing vacuum assisted horizontal drains to depressurize a uranium tailings dam near Riverton, Wyoming has been evaluated. Two horizontal drains (300 ft.) were installed and their effect monitored by nine piezometers. The study was conducted over a three-week internal with vacuum being applied for three and four day periods. The drawdowns achieved through vacuum drainage was found to be approximately double that obtained by gravity alone. The volume of water exhausted under vacuum during the seven day interval was approximately double that obtained by gravity alone

CIVAC CV-01 type pressure gage for middle vacuum pumps

International Nuclear Information System (INIS)

Olaru, Grigore; Aculai, Agustin

1997-01-01

The digital display pressure gage CIVAC CV-01 measures absolute pressures in vacuum range of 10 2 - 10 -3 mbar in any installation or equipment generating or using low pressures. It uses a transducer type PIRANI, model TR-02. It is a portable device, easy to exploit and handle. It is applied in research, chemistry, metallurgical industry, mechanical engineering. The system of coupling the transducer to the enclosure where the pressure is to be measured is of type ISO-PNEUROP with flange, collar and adjusting ring with a DN 25 ring gasket. The technical and functional features are: - Measuring error: ± 35% of real conventional value ; - Response time: 20 ms; - Number of measuring points: 1; - Output signal: 0 - 10 V d.c.; - Repeatability error: 5%; - Max weight: 1,600 Kg; Size: 91 x 117 x 187 mm. (authors)

Production of Fermented Kale Juices with Lactobacillus Strains and Nutritional Composition

Science.gov (United States)

Kim, Seong Yeong

2017-01-01

Fermented kale juices using four types of lactobacilli were produced in the present study. After 48 h of fermentation time, viable cell counts of all ferments reached an above 109 CFU/mL. The viability of the ferments after cold storage in the refrigerator for 4 weeks showed 108 CFU/mL in all ferments. Among four types of fermented kale juices, the ferment of Lactobacillus acidophilus IFO 3025 indicated a good nutritional composition, including neutral sugar (1,909.76 μg/mL), reducing sugar (564.00 μg/mL, Pkale juices may be suggested as a healthy fermented beverage with essential nutrients. However, the acceptability of the fermented kale juice to the Korean taste should be further investigated with a trained taste panel to determine whether inoculated fermentation could be an option for the consumers. PMID:29043222

21 CFR 573.450 - Fermented ammoniated condensed whey.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Fermented ammoniated condensed whey. 573.450... ANIMALS Food Additive Listing § 573.450 Fermented ammoniated condensed whey. (a) Identity. The product is produced by the Lactobacillus bulgaricus fermentation of whey with the addition of ammonia. (b...

Does fermented milk possess antihypertensive effect in humans?

DEFF Research Database (Denmark)

Usinger, Lotte; Ibsen, Hans; Jensen, Lars T

2009-01-01

The putative antihypertensive effect of milk after fermentation by lactic bacteria has attracted attention over the past 20 years. Research on fermented milk and hypertension has mainly focused on the content of peptides with in-vitro angiotensin converting enzyme-inhibitor effect. However......, fermented milk products contain several proteins, peptides and minerals, all with possible different antihypertensive modes of actions. The burden of cardiovascular events in industrialized countries caused by hypertension is considerable. Diet modifications are one way to lower blood pressure......, and fermented milk could be a feasible way. In this review, interventional human studies of the possible antihypertensive effect of fermented milk are evaluated. The results are diverging, and the antihypertensive effect is still debatable. Additionally, present knowledge of bioavailability and in-vivo actions...

Incorporation of nisin in natural casing for the control of spoilage microorganisms in vacuum packaged sausage

Directory of Open Access Journals (Sweden)

Joyce Regina de Barros

2010-12-01

Full Text Available This study aimed to evaluate the effectiveness of natural casing treatment with nisin and phosphoric acid on control of spoilage microorganisms in vacuum packaged sausages. Ovine casings were dipped in the following baths: 1 0.1% food grade phosphoric acid; 2 5.0 mg/L nisin; 3 0.1% phosphoric acid and 5.0 mg/L nisin; and 4 sterile water (control. The sausages were produced in a pilot plant, stuffed into the pretreated natural casings, vacuum packaged and stored at 4 and 10 °C for 56 days. The experiments were performed according to a full factorial design 2³, totalizing 8 treatments that were repeated in 3 blocks. Aerobic plate counts and lactic acid bacteria analysis were conducted at 1, 14, 28, 42 and 56 days of storage. Treatment of casings with phosphoric acid 0.1% alone did not inhibit the growth of lactic acid bacteria and reduced the aerobic plate count by 1 log. The activity of nisin against lactic acid bacteria was enhanced by the addition of phosphoric acid, demonstrating a synergistic effect. Furthermore nisin activity was more evident at lower storage temperature (4 ºC. Therefore treatment of the natural casings with nisin and phosphoric acid, combined with low storage temperature, are obstacles that present a potential for controlling the growth of lactic acid bacteria in vacuum packaged sausage.

Use of vacuum in processing of uranium

International Nuclear Information System (INIS)

Saify, M.T.; Rai, C.B.; Singh, S.P.; Singh, R.P.

2003-01-01

Full text: Natural uranium in the form of metal and alloys with suitable heat treatment are being used as fuel in research and some of the power reactors. The fuel is required to satisfy the purity specification from the criteria of neutron economy, corrosion resistance and fabricability. Uranium and its alloys fall under the category of reactive materials. They readily react with atmospheric air to form oxides. If molten uranium is exposed to atmosphere, it reacts violently with atmospheric gases and moisture, leading to explosion in extreme cases. Hence, protective inert atmosphere or high vacuum is required in processing of the materials especially during the melting and casting operation. Vacuum is preferred for melting and remelting of metals and alloys to remove the gaseous and high volatile impurities, to improve the mechanical properties of the material. Also, under vacuum sound castings are produced for further processing by mechanical working or use in casting forms. The addition of reactive alloying elements in uranium is efficiently carried out under vacuum. The paper highlights vacuum systems deployed and applications of vacuum in various operations involved in the processing of uranium and its alloys

Vacuum window glazings for energy-efficient buildings

Energy Technology Data Exchange (ETDEWEB)

Benson, D.K.; Smith, L.K.; Tracy, C.E.; Potter, T.; Christensen, C. (Solar Energy Research Inst., Golden, CO (USA)); Soule, D.E. (Western Illinois Univ., Macomb, IL (USA))

1990-05-01

The technical feasibility of a patented, laser-welded, evacuated insulating window was studied. The window has two edge-sealed sheets of glass separated by 0.5-mm glass spheres spaced 30 mm apart in a regular array. A highly insulating frame is required and several designs were analyzed. The vacuum window's combination of high solar transmittance and low thermal conductance makes it superior to many other windows in cold climates. In the US Pacific Northwest, the vacuum window could save about 6 MJ of heating energy annually per square meter of window in comparison to conventional, double-glazed windows. A large, vacuum laser-welding facility was designed and installed to conduct glass welding experiments and to fabricate full-sized vacuum windows. Experiments confirmed the feasibility of laser-sealing glass in vacuum but identified two difficulties. Under some circumstances, bubbles of dissolved gases form during welding and weaken the seal. Glass also vaporizes and contaminates the laser beam steering mirror. A novel moving metal foil mirror was developed to circumvent the contamination problem, but it has not yet been used to complete welding experiments and fabricate full-sized vacuum windows. 63 refs., 53 figs., 19 tabs.

Mechanics and Physics of Precise Vacuum Mechanisms

CERN Document Server

Deulin, E. A; Panfilov, Yu V; Nevshupa, R. A

2010-01-01

In this book the Russian expertise in the field of the design of precise vacuum mechanics is summarized. A wide range of physical applications of mechanism design in electronic, optical-electronic, chemical, and aerospace industries is presented in a comprehensible way. Topics treated include the method of microparticles flow regulation and its determination in vacuum equipment and mechanisms of electronics; precise mechanisms of nanoscale precision based on magnetic and electric rheology; precise harmonic rotary and not-coaxial nut-screw linear motion vacuum feedthroughs with technical parameters considered the best in the world; elastically deformed vacuum motion feedthroughs without friction couples usage; the computer system of vacuum mechanisms failure predicting. This English edition incorporates a number of features which should improve its usefulness as a textbook without changing the basic organization or the general philosophy of presentation of the subject matter of the original Russian work. Exper...

Modelling of the process yields of a whey fermentation

Energy Technology Data Exchange (ETDEWEB)

Blakebrough, N; Moresi, M

1981-09-01

The biomass yields (y) and COD reduction efficiencies (eta) of a whey fermentation by Kluyveromyces fragilis were studied in a 100-l fermenter at various stirrer speeds and lactose concentrations, and compared to those obtained in 10-l and 15-l fermenters at constant values of the oxygen transfer coefficient (ksub(L)a) and air velocity. The empirical models previously constructed by using the 15-l fermenter data could be used to predict the yields on the other scales by calculating for each run the 15-l fermenter which would provide the same oxygen transfer coefficient measured by the sulphite method on each fermenter under study. To make this model independent of stirrer speeds used in each generic fermenter, the effect of aeration and mixing was incorporated into an overall parameter (ksub(L)a) and the values of y and eta were correlated only with temperature, lactose level and ksub(L)a since these variables were approximately orthogonal.

Modelling of the process yields of a whey fermentation

Energy Technology Data Exchange (ETDEWEB)

Blakebrough, N; Moresi, M

1981-01-01

The biomass yields (y) and COD reduction efficiencies (eta) of a whey fermentation by Kluyveromyces fragilis were studied in a 100-l fermenter at various stirrer speeds and lactose concentrations, and compared to those obtained in 10-l and 15-l fermenters at constant values of the oxygen transfer coefficient (kla) and air velocity. The empirical models previously constructed by using the 15-l fermenter data could be used to predict the yields on the other scales by calculating for each run the 15-l fermenter which would provide the same oxygen transfer coefficient measured by the sulfite method on each fermenter under study. To make this model independent of stirrer speeds used in each generic fermenter, the effect of aeration and mixing was incorporated into an overall parameter (kla) and the values of y and eta were correlated only with temperature, lactose level and kla, since these variables were approximately orthogonal. The validity of this model was finally checked against the yields reported by Wasserman et al. (1961) in a 6-cubic metre fermenter, thus confirming the capability of the model to provide a reliable basis for further scale-up on the production scale. (Refs. 17).

Silicates materials of high vacuum technology

CERN Document Server

Espe, Werner

2013-01-01

Materials of High Vacuum Technology, Volume 2: Silicates covers silicate insulators of special importance to vacuum technology. The book discusses the manufacture, composition, and physical and chemical properties of technical glasses, quartz glass, quartzware, vycor glass, ceramic materials, mica, and asbestos.

Characteristics of the ISABELLE vacuum system

International Nuclear Information System (INIS)

Aggus, J.R.; Edwards, D. Jr.; Halama, H.J.; Herrera, J.C.

1977-01-01

A discussion is given of the complete vacuum system of ISABELLE, emphasizing those design characteristics dictated by high vacuum, the avoidance of beam current loss, and the reduction of background. The experimental and theoretical justifications for the design are presented

Compact vacuum insulation

Science.gov (United States)

Benson, D.K.; Potter, T.F.

1993-01-05

An ultra-thin compact vacuum insulation panel is comprised of two hard, but bendable metal wall sheets closely spaced apart from each other and welded around the edges to enclose a vacuum chamber. Glass or ceramic spacers hold the wall sheets apart. The spacers can be discrete spherical beads or monolithic sheets of glass or ceramic webs with nodules protruding therefrom to form essentially point'' or line'' contacts with the metal wall sheets. In the case of monolithic spacers that form line'' contacts, two such spacers with the line contacts running perpendicular to each other form effectively point'' contacts at the intersections. Corrugations accommodate bending and expansion, tubular insulated pipes and conduits, and preferred applications are also included.

Magnetically enhanced vacuum arc thruster

International Nuclear Information System (INIS)

Keidar, Michael; Schein, Jochen; Wilson, Kristi; Gerhan, Andrew; Au, Michael; Tang, Benjamin; Idzkowski, Luke; Krishnan, Mahadevan; Beilis, Isak I

2005-01-01

A hydrodynamic model of the vacuum arc thruster and its plume is described. Primarily an effect of the magnetic field on the plume expansion and plasma generation is considered. Two particular examples are investigated, namely the magnetically enhanced co-axial vacuum arc thruster (MVAT) and the vacuum arc thruster with ring electrodes (RVAT). It is found that the magnetic field significantly decreases the plasma plume radial expansion under typical conditions. Predicted plasma density profiles in the plume of the MVAT are compared with experimental profiles, and generally a good agreement is found. In the case of the RVAT the influence of the magnetic field leads to plasma jet deceleration, which explains the non-monotonic dependence of the ion current density, on an axial magnetic field observed experimentally

Magnetically enhanced vacuum arc thruster

Energy Technology Data Exchange (ETDEWEB)

Keidar, Michael [University of Michigan, Ann Arbor 48109 MI (United States); Schein, Jochen [Alameda Applied Science Corporation, San Leandro, CA 94577 (United States); Wilson, Kristi [Alameda Applied Science Corporation, San Leandro, CA 94577 (United States); Gerhan, Andrew [Alameda Applied Science Corporation, San Leandro, CA 94577 (United States); Au, Michael [Alameda Applied Science Corporation, San Leandro, CA 94577 (United States); Tang, Benjamin [Alameda Applied Science Corporation, San Leandro, CA 94577 (United States); Idzkowski, Luke [Alameda Applied Science Corporation, San Leandro, CA 94577 (United States); Krishnan, Mahadevan [Alameda Applied Science Corporation, San Leandro, CA 94577 (United States); Beilis, Isak I [Tel Aviv University, Tel Aviv (Israel)

2005-11-01

A hydrodynamic model of the vacuum arc thruster and its plume is described. Primarily an effect of the magnetic field on the plume expansion and plasma generation is considered. Two particular examples are investigated, namely the magnetically enhanced co-axial vacuum arc thruster (MVAT) and the vacuum arc thruster with ring electrodes (RVAT). It is found that the magnetic field significantly decreases the plasma plume radial expansion under typical conditions. Predicted plasma density profiles in the plume of the MVAT are compared with experimental profiles, and generally a good agreement is found. In the case of the RVAT the influence of the magnetic field leads to plasma jet deceleration, which explains the non-monotonic dependence of the ion current density, on an axial magnetic field observed experimentally.

Investigating steam penetration using thermometric methods in dental handpieces with narrow internal lumens during sterilizing processes with non-vacuum or vacuum processes.

Science.gov (United States)

Winter, S; Smith, A; Lappin, D; McDonagh, G; Kirk, B

2017-12-01

Dental handpieces are required to be sterilized between patient use. Vacuum steam sterilization processes with fractionated pre/post-vacuum phases or unique cycles for specified medical devices are required for hollow instruments with internal lumens to assure successful air removal. Entrapped air will compromise achievement of required sterilization conditions. Many countries and professional organizations still advocate non-vacuum sterilization processes for these devices. To investigate non-vacuum downward/gravity displacement, type-N steam sterilization of dental handpieces, using thermometric methods to measure time to achieve sterilization temperature at different handpiece locations. Measurements at different positions within air turbines were undertaken with thermocouples and data loggers. Two examples of widely used UK benchtop steam sterilizers were tested: a non-vacuum benchtop sterilizer (Little Sister 3; Eschmann, Lancing, UK) and a vacuum benchtop sterilizer (Lisa; W&H, Bürmoos, Austria). Each sterilizer cycle was completed with three handpieces and each cycle in triplicate. A total of 140 measurements inside dental handpiece lumens were recorded. The non-vacuum process failed (time range: 0-150 s) to reliably achieve sterilization temperatures within the time limit specified by the international standard (15 s equilibration time). The measurement point at the base of the handpiece failed in all test runs (N = 9) to meet the standard. No failures were detected with the vacuum steam sterilization type B process with fractionated pre-vacuum and post-vacuum phases. Non-vacuum downward/gravity displacement, type-N steam sterilization processes are unreliable in achieving sterilization conditions inside dental handpieces, and the base of the handpiece is the site most likely to fail. Copyright © 2017 The Healthcare Infection Society. Published by Elsevier Ltd. All rights reserved.

40 CFR 1065.644 - Vacuum-decay leak rate.

Science.gov (United States)

2010-07-01

... criterion specified in § 1065.345(e). ER06MY08.028 Where: V vac = geometric volume of the vacuum-side of the sampling system. R = molar gas constant. p 2 = Vacuum-side absolute pressure at time t2. T 2 = Vacuum-side...

Prebiotics in piglet nutrition? Fermentation kinetics along the GI tract

NARCIS (Netherlands)

Awati, A.A.

2005-01-01

Keywords: fermentation, gas production, pigletsThe generalized theory behind the carbohydrate to protein fermentation in the GIT is that in presence of fermentable carbohydrate substrate, microbes prefer to ferment carbohydrate source to derive energy and use the nitrogen available for their own

Fermented dairy food and CVD risk.

Science.gov (United States)

Tapsell, Linda C

2015-04-01

Fermented dairy foods such as yoghurt and cheese are commonly found in the Mediterranean diet. Recent landmark research has confirmed the effect of the Mediterranean diet on reducing the CVD risk, but the relative contributions of fermented dairy foods have not been fully articulated. The present study provides a review of the relationship between fermented dairy foods consumption and CVD risk in the context of the whole diet. Studies show that people who eat healthier diets may be more likely to consume yoghurt, so there is a challenge in attributing separate effects to yoghurt. Analyses from large population studies list yoghurt as the food most negatively associated with the risk of weight gain (a problem that may lead to CVD). There is some suggestion that fermented dairy foods consumption (yoghurt or cheese) may be associated with reduced inflammatory biomarkers associated with the development of CVD. Dietary trials suggest that cheese may not have the same effect on raising LDL-cholesterol levels as butter with the same saturated fat content. The same might be stated for yoghurt. The use of different probiotic cultures and other aspects of study design remain a problem for research. Nevertheless, population studies from a range of countries have shown that a reduced risk of CVD occurs with the consumption of fermented dairy foods. A combination of evidence is necessary, and more research is always valuable, but indications remain that fermented dairy foods such as cheese and yoghurt are integral to diets that are protective against CVD.

Genotypic and phenotypic characterization of garlic-fermenting lactic acid bacteria isolated from som-fak, a Thai low-salt fermented fish product

DEFF Research Database (Denmark)

Paludan-Müller, Christine; Valyasevi, R.; Huss, Hans Henrik

2002-01-01

AIMS: To evaluate the importance of garlic for fermentation of a Thai fish product, and to differentiate among garlic-/inulin-fermenting lactic acid bacteria (LAB) at strain level. METHODS AND RESULTS: Som-fak was prepared by fermentation of a mixture of fish, salt, rice, sucrose and garlic. p......H decreased to 4.5 in 2 days, but omitting garlic resulted in a lack of acidification. LAB were predominant and approximately one third of 234 isolated strains fermented garlic and inulin (the carbohydrate reserve in garlic). These strains were identified as Lactobacillus pentosus and Lact. plantarum...... AND IMPACT OF THE STUDY: The present study indicates the role of fructans (garlic/inulin) as carbohydrate sources for LAB. Fructan fermenters may have several biotechnological applications, for example, as probiotics....

A biochemically structured model for ethanol fermentation by Kluyveromyces marxianus: A batch fermentation and kinetic study

DEFF Research Database (Denmark)

Sansonetti, Sascha; Hobley, Timothy John; Calabrò, V.

2011-01-01

Anaerobic batch fermentations of ricotta cheese whey (i.e. containing lactose) were performed under different operating conditions. Ethanol concentrations of ca. 22gL−1 were found from whey containing ca. 44gL−1 lactose, which corresponded to up to 95% of the theoretical ethanol yield within 15h......, lactose, biomass and glycerol during batch fermentation could be described within a ca. 6% deviation, as could the yield coefficients for biomass and ethanol produced on lactose. The model structure confirmed that the thermodynamics considerations on the stoichiometry of the system constrain the metabolic...... coefficients within a physically meaningful range thereby providing valuable and reliable insight into fermentation processes....

Turbomolecular pump vacuum system for the Princeton Large Torus

International Nuclear Information System (INIS)

Dylla, H.F.

1977-10-01

A turbomolecular pump vacuum system has been designed and installed on the Princeton Large Torus (PLT). Four vertical shaft, oil-bearing, 1500 l/s turbomolecular pumps have been interfaced to the 6400 liter PLT Vacuum vessel to provide a net pumping speed of 3000 l/s for H 2 . The particular requirements and problems of tokamak vacuum systems are enumerated. A vacuum control system is described which protects the vacuum vessel from contamination, and protects the turbomolecular pumps from damage under a variety of possible failure modes. The performance of the vacuum system is presented in terms of pumping speed measurements and residual gas behavior

Fermentation of molasses-flour mashes by acetone-butanol bacteria

Energy Technology Data Exchange (ETDEWEB)

Chekasina, E V

1962-01-01

With Clostridium acetobutylicum used in a continuous fermentation, where the mash passes through 5 to 12 fermenters, sufficient conversion of starch to mono- and disaccharides will occur; the number of fermenters were chosen and mash changed so that fresh mash remains for 34 hours in the cycle. After a 29 hour fermentation average yields were: acetone 4.5, ethanol 3.0, butanol 7.5%.

User-friendly optimization approach of fed-batch fermentation conditions for the production of iturin A using artificial neural networks and support vector machine

Directory of Open Access Journals (Sweden)

Fudi Chen

2015-07-01

Conclusion: According to the modeling results, the GRNN is considered as the most suitable ANN model for the design of the fed-batch fermentation conditions for the production of iturin A because of its high robustness and precision, and the SVM is also considered as a very suitable alternative model. Under the tolerance of 30%, the prediction accuracies of the GRNN and SVM are both 100% respectively in repeated experiments.

Different ways of looking at the electromagnetic vacuum

International Nuclear Information System (INIS)

Milonni, P.W.

1987-01-01

Some thoughts on the electromagnetic vacuum are presented in connection with the vacuum and source fields as alternative physical bases for understanding spontaneous emission, the Lamb shift, Casimir effects, van der Waals forces, and the ''thermalization'' of vacuum fluctuations for a uniformly accelerated observer

Health benefits of fermented foods: microbiota and beyond.

Science.gov (United States)

Marco, Maria L; Heeney, Dustin; Binda, Sylvie; Cifelli, Christopher J; Cotter, Paul D; Foligné, Benoit; Gänzle, Michael; Kort, Remco; Pasin, Gonca; Pihlanto, Anne; Smid, Eddy J; Hutkins, Robert

2017-04-01

Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic properties. It is increasingly understood that fermented foods can also have enhanced nutritional and functional properties due to transformation of substrates and formation of bioactive or bioavailable end-products. Many fermented foods also contain living microorganisms of which some are genetically similar to strains used as probiotics. Although only a limited number of clinical studies on fermented foods have been performed, there is evidence that these foods provide health benefits well-beyond the starting food materials. Copyright © 2016 Elsevier Ltd. All rights reserved.

Fermentation Industry.

Science.gov (United States)

Grady, C. P. L., Jr.; Grady, J. K.

1978-01-01

Presents a literature review of wastes from the fermentation industry, covering publications of 1976-77. This review focuses on: (1) alcoholic beverage production; (2) pharmaceuticals and biochemicals production; and (3) biomass production. A list of 62 references is also presented. (HM)

Researches on Position Detection for Vacuum Switch Electrode

Science.gov (United States)

Dong, Huajun; Guo, Yingjie; Li, Jie; Kong, Yihan

2018-03-01

Form and transformation character of vacuum arc is important influencing factor on the vacuum switch performance, and the dynamic separations of electrode is the chief effecting factor on the transformation of vacuum arcs forms. Consequently, how to detect the position of electrode to calculate the separations in the arcs image is of great significance. However, gray level distribution of vacuum arcs image isn’t even, the gray level of burning arcs is high, but the gray level of electrode is low, meanwhile, the forms of vacuum arcs changes sharply, the problems above restrict electrode position detection precisely. In this paper, algorithm of detecting electrode position base on vacuum arcs image was proposed. The digital image processing technology was used in vacuum switch arcs image analysis, the upper edge and lower edge were detected respectively, then linear fitting was done using the result of edge detection, the fitting result was the position of electrode, thus, accurate position detection of electrode was realized. From the experimental results, we can see that: algorithm described in this paper detected upper and lower edge of arcs successfully and the position of electrode was obtained through calculation.

TORE SUPRA vacuum vessel and shield manufacturing

International Nuclear Information System (INIS)

Blateyron, J.; Lepez, R.

1984-01-01

TORE SUPRA vacuum vessel and vacuum chamber shield manufacturing in progress at Jeumont-Schneider consists of three main phases: - Detail engineering and manufacturing fixture construction; - Prototype section manufacturing and process preparation; - Construction of the 6 production modules. The welding techniques adopted, call for three special automatic processes: TIG, MIG and PLASMA welding which guarantee mechanical strength, vacuum tightness and absence of distortion. Production of the modules began July 1984. (author)

Advanced Photon Source accelerator ultrahigh vacuum guide

International Nuclear Information System (INIS)

Liu, C.; Noonan, J.

1994-03-01

In this document the authors summarize the following: (1) an overview of basic concepts of ultrahigh vacuum needed for the APS project, (2) a description of vacuum design and calculations for major parts of APS, including linac, linac waveguide, low energy undulator test line, positron accumulator ring (PAR), booster synchrotron ring, storage ring, and insertion devices, and (3) cleaning procedures of ultrahigh vacuum (UHV) components presently used at APS

A Novel simultaneous-Saccharification-Fermentation Strategy for Efficient Co-fermentation of C5 and C6 Sugars Using Native, Non-GMO Yeasts

Energy Technology Data Exchange (ETDEWEB)

Varanasi, Sasidhar [Univ. of Toledo, OH (United States); Relue, Patricia [Univ. of Toledo, OH (United States)

2013-09-30

Economic bioethanol production is critically dependent upon the ability to convert both the hexose (C6) and pentose (C5) sugars resulting from cellulose and hemicellulose. C5 sugars are not readily fermentable by native Saccharomyces cerevisiae. Genetically Modified Organisms (GMOs) are designed to ferment xylose, but their stability, ethanol yield, environmental impact, and survival under conditions of industrial fermentation are unproven. In this project, we developed a novel approach for efficient fermentation of both C5 and C6 sugars using native S. Cerevisiae by exploiting its ability to produce ethanol from xylulose - the keto-isomer of xylose. While the isomerization of xylose to xylulose can be accomplished via commercially (and cheaply) available Xylose Isomerase (XI) (Sweetzyme™), this conversion has an extremely unfavorable equilibrium (xylose:xylose is about 5:1). To address this, we developed two alternate strategies. In the first, the two enzymes XI and urease are coimmobilized on solid support particles to enable complete isomerization of xylose to xylulose under pH conditions suitable for fermentation, in a simultaneous-isomerization-fermentation (SIF) mode. The ability of our technology to conduct isomerization of xylose under pH conditions suitable for both saccharification and fermentation opens the possibility of SSF with native yeasts for the first time. Herein, we performed specific research tasks for implementation of our technology in several modes of operation, including simultaneous-isomerization-and-fermentation (SIF), simultaneous-saccharification-and-isomerization (SSI) followed by fermentation, and SSF mode with the biomass feedstock poplar. The projected economics of our process are very favorable in comparison to the costs associated with engineering, licensing and propagating GMOs. This novel fermentation technology is readily accessible to rural farming economies for implementation in cellulosic ethanol production facilities.

Generalised additive modelling approach to the fermentation process of glutamate.

Science.gov (United States)

Liu, Chun-Bo; Li, Yun; Pan, Feng; Shi, Zhong-Ping

2011-03-01

In this work, generalised additive models (GAMs) were used for the first time to model the fermentation of glutamate (Glu). It was found that three fermentation parameters fermentation time (T), dissolved oxygen (DO) and oxygen uptake rate (OUR) could capture 97% variance of the production of Glu during the fermentation process through a GAM model calibrated using online data from 15 fermentation experiments. This model was applied to investigate the individual and combined effects of T, DO and OUR on the production of Glu. The conditions to optimize the fermentation process were proposed based on the simulation study from this model. Results suggested that the production of Glu can reach a high level by controlling concentration levels of DO and OUR to the proposed optimization conditions during the fermentation process. The GAM approach therefore provides an alternative way to model and optimize the fermentation process of Glu. Crown Copyright © 2010. Published by Elsevier Ltd. All rights reserved.

Bioprocess Intensification of Beer Fermentation Using Immobilised Cells

Science.gov (United States)

Verbelen, Pieter J.; Nedović, Viktor A.; Manojlović, Verica; Delvaux, Freddy R.; Laskošek-Čukalović, Ida; Bugarski, Branko; Willaert, Ronnie

Beer production with immobilised yeast has been the subject of research for approximately 30 years but has so far found limited application in the brewing industry, due to engineering problems, unrealised cost advantages, microbial contaminations and an unbalanced beer flavor (Linko et al. 1998; Brányik et al. 2005; Willaert and Nedović 2006). The ultimate aim of this research is the production of beer of desired quality within 1-3 days. Traditional beer fermentation systems use freely suspended yeast cells to ferment wort in an unstirred batch reactor. The primary fermentation takes approximately 7 days with a subsequent secondary fermentation (maturation) of several weeks. A batch culture system employing immobilization could benefit from an increased rate of fermentation. However, it appears that in terms of increasing productivity, a continuous fermentation system with immobilization would be the best method (Verbelen et al. 2006). An important issue of the research area is whether beer can be produced by immobilised yeast in continuous culture with the same characteristic as the traditional method.

Baking of SST-1 vacuum vessel modules and sectors

International Nuclear Information System (INIS)

Pathan, Firozkhan S; Khan, Ziauddin; Yuvakiran, Paravastu; George, Siju; Ramesh, Gattu; Manthena, Himabindu; Shah, Virendrakumar; Raval, Dilip C; Thankey, Prashant L; Dhanani, Kalpesh R; Pradhan, Subrata

2012-01-01

SST-1 Tokamak is a steady state super-conducting tokamak for plasma discharge of 1000 sec duration. The plasma discharge of such long time duration can be obtained by reducing the impurities level, which will be possible only when SST-1 vacuum chamber is pumped to ultra high vacuum. In order to achieve UHV inside the chamber, the baking of complete vacuum chamber has to be carried out during pumping. For this purpose the C-channels are welded inside the vacuum vessel. During baking of vacuum vessel, these welded channels should be helium leak tight. Further, these U-channels will be in accessible under operational condition of SST-1. So, it will not possible to repair if any leak is developed during experiment. To avoid such circumstances, a dedicated high vacuum chamber is used for baking of the individual vacuum modules and sectors before assembly so that any fault during welding of the channels will be obtained and repaired. This paper represents the baking of vacuum vessel modules and sectors and their temperature distribution along the entire surface before assembly.

Continuous saccharification and fermentation in alcohol production

Energy Technology Data Exchange (ETDEWEB)

Veselov, I Ya; Gracheva, I M; Mikhailova, L E; Babaeva, S A; Ustinnikov, B A

1968-01-01

Submerged cultures of Aspergillus niger NRRL 337 and A. batatae 61, or a mixture of submerged A. niger culture with a surface culture of A. oryzae Kc are used for fermentations and compared with the usual barley malt procedure. The latter yields 71% maltose and 24 to 28% glucose, wherease the fungal procedure gives 14 to 21% maltose and 80 to 85% glucose in a continuous mashing-fermentation process with barley. The fungal method gives a higher degree of fermentation for sugars and dextrins and a lower content of total and high-molecular-weight residual dextrins. The amounts of propanol PrOH and iso-BuOH isobutyl alcohol are almost equal, whereas the amount of isoamylalcohol is lower in fungal fermentations.

Vacuum production; Produccion de vacio

Energy Technology Data Exchange (ETDEWEB)

Segovia, J. L. de

2010-07-01

Since the advent of ultra high vacuum in 1958 has been a great demand for new as means of production and to meet the process needs to be done: industry heavy, high technology and space research areas, large accelerator systems particles or nuclear fusion. In this paper we explore the modern media production: dry vacuum pumps, turbo pumps, pump status diffusion ion pumps and cryopumps. (Author)

Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.

Science.gov (United States)

Blana, Vasiliki A; Grounta, Athena; Tassou, Chrysoula C; Nychas, George-John E; Panagou, Efstathios Z

2014-04-01

The performance of two strains of lactic acid bacteria (LAB), namely Lactobacillus pentosus B281 and Lactobacillus plantarum B282, previously isolated from industrially fermented table olives and screened in vitro for probiotic potential, was investigated as starter cultures in Spanish style fermentation of cv. Halkidiki green olives. Fermentation was undertaken at room temperature in two different initial salt concentrations (8% and 10%, w/v, NaCl) in the brines. The strains were inoculated as single and combined cultures and the dynamics of their population on the surface of olives was monitored for a period of 114 days. The survival of inoculated strains on olives was determined using Pulsed Field Gel Electrophoresis (PFGE). Both probiotic strains successfully colonized the olive surface at populations ranged from 6.0 to 7.0 log CFU/g throughout fermentation. PFGE analysis revealed that L. pentosus B281 presented higher colonization in both salt levels at the end of fermentation (81.2% and 93.3% in 8% and 10% NaCl brines, respectively). For L. plantarum B282 a high survival rate (83.3%) was observed in 8% NaCl brines, but in 10% NaCl the strain could not colonize the surface of olives. L. pentosus B281 also dominated over L. plantarum B282 in inoculated fermentations when the two strains were used as combined culture. The biochemical profile (pH, organic acids, volatile compounds) attained during fermentation and the sensory analysis of the final product indicated a typical lactic acid fermentation process of green olives. Copyright © 2013 Elsevier Ltd. All rights reserved.

Vacuum fusion of uranium

International Nuclear Information System (INIS)

Stohr, J.A.

1957-01-01

After having outlined that vacuum fusion and moulding of uranium and of its alloys have some technical and economic benefits (vacuum operations avoid uranium oxidation and result in some purification; precision moulding avoids machining, chip production and chemical reprocessing of these chips; direct production of the desired shape is possible by precision moulding), this report presents the uranium fusion unit (its low pressure enclosure and pumping device, the crucible-mould assembly, and the MF supply device). The author describes the different steps of cast production, and briefly comments the obtained results

Handbook of vacuum physics

CERN Document Server

1964-01-01

Handbook of Vacuum Physics, Volume 3: Technology is a handbook of vacuum physics, with emphasis on the properties of miscellaneous materials such as mica, oils, greases, waxes, and rubber. Accurate modern tables of physical constants, properties of materials, laboratory techniques, and properties of commercial pumps, gauges, and leak detectors are presented. This volume is comprised of 12 chapters and begins with a discussion on pump oils, divided into rotary pump oils and vapor pump oils. The next chapter deals with the properties and applications of greases, including outgassing and vapor pr

Bake-Out Mobile Controls for Large Vacuum Systems

CERN Document Server

Blanchard, S; Gomes, P; Pereira, H; Kopylov, L; Merker, S; Mikheev, M

2014-01-01

Large vacuum systems at CERN (Large Hadron Collider - LHC, Low Energy Ion Rings - LEIR...) require bake-out to achieve ultra-high vacuum specifications. The bake-out cycle is used to decrease the outgassing rate of the vacuum vessel and to activate the Non-Evaporable Getter (NEG) thin film. Bake-out control is a Proportional-Integral-Derivative (PID) regulation with complex recipes, interlocks and troubleshooting management and remote control. It is based on mobile Programmable Logic Controller (PLC) cabinets, fieldbus network and Supervisory Control and Data Acquisition (SCADA) application. The CERN vacuum installations include more than 7 km of baked vessels; using mobile cabinets reduces considerably the cost of the control system. The cabinets are installed close to the vacuum vessels during the time of the bake-out cycle. Mobile cabinets can be used in any of the CERN vacuum facilities. Remote control is provided through a fieldbus network and a SCADA application

Fermented liquid feed - Feed processing has a big impact on microbial degradation of free lysine during fermentation

DEFF Research Database (Denmark)

Canibe, Nuria; Jensen, Bent Borg

2010-01-01

In order to investigate the influence of feed processing on the microbial degradation of free lysine during fermentation of liquid feed, a study at laboratory scale was carried out. Based on a standard Danish grower diet with extra free amino acids added, two treatments were prepared: treatment 1...... a few hours of fermentation, the levels in both treatments became similar. The concentration of acetic acid was higher in the mixture containing the mash feed than in that containing the pelleted feed. The disappearance of free lysine was much higher when mash feed was fermented than when the same...

La fermentation acétonobutylique. Synthèse bibliographique et orientations actuelles Butanol-Acetone Fermentation. Bibliographie Synthesis and Current Trends

Directory of Open Access Journals (Sweden)

Marchal R.

2006-11-01

Full Text Available Cet article présente une synthèse des connaissances sur la fermentation acétonobutylique tant d'un point de vue microbiologique que technologique. Divers aspects du métabolisme et de la régulation du microorganisme mis en oeuvre sont abordés. Les performances de la fermentation sur ses substrats traditionnels (farine de maïs ou mélasses sont comparées avec celles qui ont été récemment obtenues à partir du topinambour à l'Institut Français du Pétrole, dans le cadre d'un nouveau développement de cette fermentation pour la production de carburants. This article gives a synthesis of what is known about butylacetone fermentation from both the microbiological and technological standpoints. Different aspects of the metabolism of the microorganism used and of how it is regulated are considered. The performances of fermentation on traditional substrates (cornmeal or molasses are compared with those recently obtained using Jerusalem artichokes at Institut Français du Pétrole as part of a new project on this fermentation for the purpose of producing substitute fuel.

Clinical significance of fermentation and lactose malabsorption

OpenAIRE

Olesen, Merete; Gudmand-Høyer, Eivind

2001-01-01

Fermentation, the bacterial process of gaining energy from the breakdown of carbohydrates, takes place in the human large intestine as well as that of the animals. This process is important for the health of the colon. Due to changing dietary habits, the available substrates for fermentation in the human colon are scarce, and this fact may contribute to the increased number of colonic diseases in the Western world. Lactose in lactose-maldigesters increase the amounts of fermentable substrate,...

Ultra-high vacuum technology for accelerators

CERN Multimedia

CERN. Geneva. Audiovisual Unit; Hilleret, Noël; Strubin, Pierre M

2002-01-01

The lectures will start with a review of the basics of vacuum physics required to build Ultra High Vacuum (UHV) systems, such as static and dynamic outgassing. Before reviewing the various pumping and measurement devices, including the most modern one like Non Evaporable Getter (NEG) coatings, an overview of adequate materials to be used in UHV systems will be given together with their treatment (e.g. cleaning procedures and bake out). Practical examples based on existing or future accelerators will be used to illustrate the topics. Finally, a short overview of modern vacuum controls and interlocks will be given.

Is the Free Vacuum Energy Infinite?

International Nuclear Information System (INIS)

Shirazi, S. M.; Razmi, H.

2015-01-01

Considering the fundamental cutoff applied by the uncertainty relations’ limit on virtual particles’ frequency in the quantum vacuum, it is shown that the vacuum energy density is proportional to the inverse of the fourth power of the dimensional distance of the space under consideration and thus the corresponding vacuum energy automatically regularized to zero value for an infinitely large free space. This can be used in regularizing a number of unwanted infinities that happen in the Casimir effect, the cosmological constant problem, and so on without using already known mathematical (not so reasonable) techniques and tricks

Quark virtuality and QCD vacuum condensates

International Nuclear Information System (INIS)

Zhou Lijuan; Ma Weixing

2004-01-01

Based on the Dyson-Schwinger equations (DSEs) in the 'rainbow' approximation, the authors investigate the quark virtuality in the vacuum state and quantum-chromodynamics (QCD) vacuum condensates. In particular, authors calculate the local quark vacuum condensate and quark-gluon mixed condensates, and then the virtuality of quark. The calculated quark virtualities are λ u,d 2 =0.7 GeV 2 for u, d quarks, and λ s 2 =1.6 GeV 2 for s quark. The theoretical predictions are consistent with empirical values used in QCD sum rules, and also fit to lattice QCD predictions

Methane and organic fertilizers from wood waste and manure fermentations

Energy Technology Data Exchange (ETDEWEB)

Romashkevich, I F; Karelina, G N

1961-01-01

Fermentation of sawdust of foliate trees by mesophyllic microflora is feasible, producing CH/sub 4/; the yield of gas is 500 cu m/ton, which surpasses that from manure and other agricultural wastes. Preliminary acid hydrolysis is unnecessary. At 5% organic matter, sawdust fermentation proceeds normally and with good yield, but 10% initial concentration of organic matter results in poor performance. Fermentation of common manure, that of sawdust and manure, or that of sawdust alone yields essentially the same gases. Fir sawdust does not ferment, but it does not stop manure or ash sawdust from fermenting if mixed with these. Fermented sawdust behaves like a fertilizer; it is beneficial to plants and crops. Nonfermented sawdust does not. Lupine N content is increased by both fermented and nonfermented sawdusts.

Fermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentations.

Science.gov (United States)

Arrizon, Javier; Fiore, Concetta; Acosta, Guillermina; Romano, Patrizia; Gschaedler, Anne

2006-01-01

Few studies have been performed on the characterization of yeasts involved in the production of agave distilled beverages and their individual fermentation properties. In this study, a comparison and evaluation of yeasts of different origins in the tequila and wine industries were carried out for technological traits. Fermentations were carried out in high (300 g l(-1)) and low (30 g l(-1)) sugar concentrations of Agave tequilana juice, in musts obtained from Fiano (white) and Aglianico (red) grapes and in YPD medium (with 270 g l(-1) of glucose added) as a control. Grape yeasts exhibited a reduced performance in high-sugar agave fermentation, while both agave and grape yeasts showed similar fermentation behaviour in grape musts. Production levels of volatile compounds by grape and agave yeasts differed in both fermentations.

Vacuum pumping for controlled thermonuclear reactors

International Nuclear Information System (INIS)

Watson, J.S.; Fisher, P.W.

1976-01-01

Thermonuclear reactors impose unique vacuum pumping problems involving very high pumping speeds, handling of hazardous materials (tritium), extreme cleanliness requirements, and quantitative recovery of pumped materials. Two principal pumping systems are required for a fusion reactor, a main vacuum system for evacuating the torus and a vacuum system for removing unaccelerated deuterium from neutral beam injectors. The first system must pump hydrogen isotopes and helium while the neutral beam system can operate by pumping only hydrogen isotopes (perhaps only deuterium). The most promising pumping techniques for both systems appear to be cryopumps, but different cryopumping techniques can be considered for each system. The main vacuum system will have to include cryosorption pumps cooled to 4.2 0 K to pump helium, but the unburned deuterium-tritium and other impurities could be pumped with cryocondensation panels (4.2 0 K) or cryosorption panels at higher temperatures. Since pumping speeds will be limited by conductance through the ducts and thermal shields, the pumping performance for both systems will be similar, and other factors such as refrigeration costs are likely to determine the choice. The vacuum pumping system for neutral beam injectors probably will not need to pump helium, and either condensation or higher temperature sorption pumps can be used

Fermentative production of isobutene.

Science.gov (United States)

van Leeuwen, Bianca N M; van der Wulp, Albertus M; Duijnstee, Isabelle; van Maris, Antonius J A; Straathof, Adrie J J

2012-02-01

Isobutene (2-methylpropene) is one of those chemicals for which bio-based production might replace the petrochemical production in the future. Currently, more than 10 million metric tons of isobutene are produced on a yearly basis. Even though bio-based production might also be achieved through chemocatalytic or thermochemical methods, this review focuses on fermentative routes from sugars. Although biological isobutene formation is known since the 1970s, extensive metabolic engineering is required to achieve economically viable yields and productivities. Two recent metabolic engineering developments may enable anaerobic production close to the theoretical stoichiometry of 1isobutene + 2CO(2) + 2H(2)O per mol of glucose. One relies on the conversion of 3-hydroxyisovalerate to isobutene as a side activity of mevalonate diphosphate decarboxylase and the other on isobutanol dehydration as a side activity of engineered oleate hydratase. The latter resembles the fermentative production of isobutanol followed by isobutanol recovery and chemocatalytic dehydration. The advantage of a completely biological route is that not isobutanol, but instead gaseous isobutene is recovered from the fermenter together with CO(2). The low aqueous solubility of isobutene might also minimize product toxicity to the microorganisms. Although developments are at their infancy, the potential of a large scale fermentative isobutene production process is assessed. The production costs estimate is 0.9 Euro kg(-1), which is reasonably competitive. About 70% of the production costs will be due to the costs of lignocellulose hydrolysate, which seems to be a preferred feedstock.

System for extracting protein from a fermentation product

Science.gov (United States)

Lawton, Jr., John Warren; Bootsma, Jason Alan; Lewis, Stephen Michael

2016-04-26

A method of producing bioproducts from a feedstock in a system configured to produce ethanol and distillers grains from a fermentation product is disclosed. A system configured to process feedstock into a fermentation product and bioproducts including ethanol and meal is disclosed. A bioproduct produced from a fermentation product produced from a feedstock in a biorefining system is disclosed.

Method for extracting protein from a fermentation product

Science.gov (United States)

Lawton, Jr., John Warren; Bootsma, Jason Alan; Lewis, Stephen Michael

2014-02-18

A method of producing bioproducts from a feedstock in a system configured to produce ethanol and distillers grains from a fermentation product is disclosed. A system configured to process feedstock into a fermentation product and bioproducts including ethanol and meal is disclosed. A bioproduct produced from a fermentation product produced from a feedstock in a biorefining system is disclosed.

Cosmological evolution of vacuum and cosmic acceleration

International Nuclear Information System (INIS)

Kaya, Ali

2010-01-01

It is known that the unregularized expressions for the stress-energy tensor components corresponding to subhorizon and superhorizon vacuum fluctuations of a massless scalar field in a Friedmann-Robertson-Walker background are characterized by the equation of state parameters ω = 1/3 and ω = -1/3, which are not sufficient to produce cosmological acceleration. However, the form of the adiabatically regularized finite stress-energy tensor turns out to be completely different. By using the fact that vacuum subhorizon modes evolve nearly adiabatically and superhorizon modes have ω = -1/3, we approximately determine the regularized stress-energy tensor, whose conservation is utilized to fix the time dependence of the vacuum energy density. We then show that vacuum energy density grows from zero up to H 4 in about one Hubble time, vacuum fluctuations give positive acceleration of the order of H 4 /M 2 p and they can completely alter the cosmic evolution of the universe dominated otherwise by the cosmological constant, radiation or pressureless dust. Although the magnitude of the acceleration is tiny to explain the observed value today, our findings indicate that the cosmological backreaction of vacuum fluctuations must be taken into account in early stages of cosmic evolution.

Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages

Directory of Open Access Journals (Sweden)

Chaminda Senaka Ranadheera

2017-12-01

Full Text Available Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, mainly through the process of replacing or including beneficial bacteria in the gastrointestinal tract. Fermented dairy foods such as yogurt, fermented milk and cheese are the major vehicle in delivering probiotics, and probiotic delivery have been traditionally associated with these fermented dairy foods. Additionally, many other non-dairy probiotic products and non-food form such as capsules, pills and tablets are also available and some of these non-food forms are highly popular among the consumers. Certain non-dairy probiotic foods, especially beverages that are non-fermented products, can also play an important role in probiotic delivery. There is an increasing demand for non-dairy probiotic foods (both fermented and non-fermented including fruit and vegetable juices, soy and certain cereal products due to vegetarianism, lactose intolerance and dairy allergies, as well as interest in low cholesterol foods. In this context, this review mainly focus on the different types of probiotic food products including beverages with special reference to their viability followed by a brief account on the applicability of using fermented and non-fermented beverage products in probiotic delivery.

Influence of sodium chloride on wine yeast fermentation performance

Directory of Open Access Journals (Sweden)

Stilianos Logothetis

2010-06-01

Full Text Available Stilianos Logothetis1, Elias T Nerantzis2, Anna Gioulioti3, Tasos Kanelis2, Tataridis Panagiotis2, Graeme Walker11University of Abertay Dundee, School of Contemporary Sciences, Dundee, Scotland; 2TEI of Athens Department of Oenology and Spirit Technology, Biotechnology and Industrial Fermentations Lab Agiou Spiridonos, Athens, Greece; 3Ampeloiniki SA Industrial Park Thermi, Thessaloniki, GreeceAbstract: This paper concerns research into the influence of salt (sodium chloride on growth, viability and fermentation performance in a winemaking strain of the yeast, Saccharomyces cerevisiae. Experimental fermentations were conducted in both laboratory-scale and industrial-scale experiments. Preculturing yeasts in elevated levels of sodium chloride, or salt “preconditioning” led to improved fermentation performance. This was manifest by preconditioned yeasts having an improved capability to ferment high-sugar containing media with increased cell viability and with elevated levels of produced ethanol. Salt-preconditioning most likely influenced the stress-tolerance of yeasts by inducing the synthesis of key metabolites such as trehalose and glycerol. These compounds may act to improve cells’ ability to withstand osmostress and ethanol toxicity during fermentations of grape must. Industrial-scale trials using salt-preconditioned yeasts verified the benefit of this novel physiological cell engineering approach to practical winemaking fermentations.Keywords: salt, preconditioning, fermentation performance, Saccharomyces cerevisiae, wine

Recent advances in microbial fermentation for dairy and health

Science.gov (United States)

Arendt, Elke; Hill, Colin; Stanton, Catherine; Ross, R Paul

2017-01-01

Microbial fermentation has been used historically for the preservation of foods, the health benefits of which have since come to light. Early dairy fermentations depended on the spontaneous activity of the indigenous microbiota of the milk. Modern fermentations rely on defined starter cultures with desirable characteristics to ensure consistency and commercial viability. The selection of defined starters depends on specific phenotypes that benefit the product by guaranteeing shelf life and ensuring safety, texture, and flavour. Lactic acid bacteria can produce a number of bioactive metabolites during fermentation, such as bacteriocins, biogenic amines, exopolysaccharides, and proteolytically released peptides, among others. Prebiotics are added to food fermentations to improve the performance of probiotics. It has also been found that prebiotics fermented in the gut can have benefits that go beyond helping probiotic growth. Studies are now looking at how the fermentation of prebiotics such as fructo-oligosaccharides can help in the prevention of diseases such as osteoporosis, obesity, and colorectal cancer. The potential to prevent or even treat disease through the fermentation of food is a medically and commercially attractive goal and is showing increasing promise. However, the stringent regulation of probiotics is beginning to detrimentally affect the field and limit their application. PMID:28649371

Spontaneous Food Fermentations and Potential Risks for Human Health

Directory of Open Access Journals (Sweden)

Vittorio Capozzi

2017-09-01

Full Text Available Fermented foods and beverages are a heterogeneous class of products with a relevant worldwide significance for human economy, nutrition and health for millennia. A huge diversity of microorganisms is associated with the enormous variety in terms of raw materials, fermentative behavior and obtained products. In this wide microbiodiversity it is possible that the presence of microbial pathogens and toxic by-products of microbial origin, including mycotoxins, ethyl carbamate and biogenic amines, are aspects liable to reduce the safety of the consumed product. Together with other approaches (e.g., use of preservatives, respect of specific physico-chemical parameters, starter cultures technology has been conceived to successfully dominate indigenous microflora and to drive fermentation to foresee the desired attributes of the matrix, assuring quality and safety. Recent trends indicate a general return to spontaneous food fermentation. In this review, we point out the potential risks for human health associated with uncontrolled (uninoculated food fermentation and we discuss biotechnological approaches susceptible to conciliate fermented food safety, with instances of an enhanced contribution of microbes associated to spontaneous fermentation.

Quality of Bread Supplemented with Antrodia
salmonea-Fermented Grains

Science.gov (United States)

Chien, Rao-Chi; Ulziijargal, Enkhjargal

2016-01-01

Summary Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7% of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and fermented grains looked different. Bread supplemented with fermented grains had similar thermal properties, which differed from those of white bread and bread supplemented with mycelium. Bread supplemented with fermented grains contained substantial mass fractions (on dry mass basis) of adenosine (0.92–1.96 µg/g), ergosterol (24.53–30.12 µg/g), ergothioneine (2.16–3.18 µg/g) and γ-aminobutyric acid (2.20–2.45 µg/g). In addition, bread supplemented with mycelium contained lovastatin (0.43 µg/g). White bread and bread supplemented with fermented grains had similar sensory results. Overall, fermented grains could be incorporated into bread to provide beneficial effects. PMID:27904408

Quality of Bread Supplemented with Antrodia salmonea-Fermented Grains

Directory of Open Access Journals (Sweden)

Rao-Chi Chien

2016-01-01

Full Text Available Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7 % of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and fermented grains looked different. Bread supplemented with fermented grains had similar thermal properties, which differed from those of white bread and bread supplemented with mycelium. Bread supplemented with fermented grains contained substantial mass fractions (on dry mass basis of adenosine (0.92–1.96 μg/g, ergosterol (24.53–30.12 μg/g, ergothioneine (2.16–3.18 μg/g and γ-aminobutyric acid (2.20–2.45 μg/g. In addition, bread supplemented with mycelium contained lovastatin (0.43 μg/g. White bread and bread supplemented with fermented grains had similar sensory results. Overall, fermented grains could be incorporated into bread to provide beneficial effects.

Irradiation of meat for the production of fermented sausage

International Nuclear Information System (INIS)

Dickson, J.S.; Maxcy, R.B.

1985-01-01

A study assessing the potential of gamma irradiation for reducing pathogenic microflora in the production of fermented sausage revealed that an irradiation dose of 500 Krad could reduce total aerobic microflora in commercial sausage meat batter for up to 2.2 log cycles. Coliform and staphylococci counts were reduced to acceptably safe levels, allowing the use of a lower inoculum level, a longer fermentation time, and a more uniform fermentation and fermented product

The microbial diversity of traditional spontaneously fermented lambic beer

OpenAIRE

Spitaels, Freek; Wieme, Anneleen D.; Janssens, Maarten; Aerts, Maarten; Daniel, Heide-Marie; Van Landschoot, Anita; De Vuyst, Luc; Vandamme, Peter

2014-01-01

Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three years before bottling. The present study determined the microbiota involved in the fermentation of lambic beers by sampling two fermentation batches during two years in the most traditional lambic brewery of Belgium, using culture-dependent and culture-independent methods. From 14 samples per fermentation, over 2000 bacterial and yeast isolates were obtained and identified. Although minor variations i...

Irradiation of meat for the production of fermented sausage

Energy Technology Data Exchange (ETDEWEB)

Dickson, J. S.; Maxcy, R. B.

1985-07-15

A study assessing the potential of gamma irradiation for reducing pathogenic microflora in the production of fermented sausage revealed that an irradiation dose of 500 Krad could reduce total aerobic microflora in commercial sausage meat batter for up to 2.2 log cycles. Coliform and staphylococci counts were reduced to acceptably safe levels, allowing the use of a lower inoculum level, a longer fermentation time, and a more uniform fermentation and fermented product.

Koji for alcoholic fermentation

Energy Technology Data Exchange (ETDEWEB)

Ikeda, T; Ogihara, H

1956-06-25

The pressed cake of fermented alcohol mash was used for preparing koji. The cake included considerable amounts of sugar, N-containing materials, enzymes, and vitamins, and gave a high-quality koji for alcohol fermentation. For example, the cake can be mixed with wheat bran and rice husks in the proportion 6:5:0 or 6:2:3 to make koji in the usual way. The saccharification power of the new koji was about 1.1 to 1.2 times as strong as that of usual koji prepared from wheat bran and rice husks.

Quality Management of CERN Vacuum Controls

CERN Document Server

Antoniotti, F; Fortescue-Beck, E; Gama, J; Gomes, P; Le Roux, P; Pereira, H F; Pigny, G

2014-01-01

The vacuum controls Section (TE-VSC-ICM) is in charge of the monitoring, maintenance and consolidation of the control systems of all accelerators and detectors in CERN; this represents 6 000 instruments distributed along 128 km of vacuum chambers, often of heterogeneous architectures and of diverse

The effect of microbial starter composition on cassava chips fermentation for the production of fermented cassava flour

Science.gov (United States)

Kresnowati, M. T. A. P.; Listianingrum, Zaenudin, Ahmad; Trihatmoko, Kharisrama

2015-12-01

The processing of cassava into fermented cassava flour (fercaf) or the widely known as modified cassava flour (mocaf) presents an alternative solution to improve the competitiveness of local foods and to support national food security. However, the mass production of fercaf is being limited by several problems, among which is the availability of starter cultures. This paper presents the mapping of the effect of microbial starter compositions on the nutritional content of fercaf in order to obtain the suitable nutritional composition. Based on their enzymatic activities, the combination of Lactobacillus plantarum, Bacillus subtilis, and Aspergillus oryzae were tested during the study. In addition, commercial starter was also tested. During the fermentation, the dynamics in microbial population were measured as well as changes in cyanogenic glucoside content. The microbial starter composition was observed to affect the dynamics in microbial populationcynaogenic glucoside content of the produced fercaf. In general, steady state microbial population was reached within 12 hours of fermentation. Cyanogenic glucoside was observed to decrease along the fermentation.

Aeration-Controlled Formation of Acid in Heterolactic Fermentations

DEFF Research Database (Denmark)

Adler-Nissen, Jens

1994-01-01

fermentation processes should be analyzed as fed-batch fermentations with oxygen as the limiting substrate. Addition of fructose in limited amounts leads to the formation of one half mole of acetic acid for each mole fructose, thus offering an alternative mechanism for controlling acetic acid formation.......Controlled aeration of Leuconostoc mesenteroides was studied as a possible mechanism for control of the formation of acetic acid, a metabolite of major influence on the taste of lactic fermented foods. Fermentations were carried out in small scale in a medium in which growth was limited...... by the buffer capacity only. Ethanol and acetic acid formed during the fermentation were analyzed by rapid head space gas chromatography, and the ratio of the molar concentrations of these two volatiles quantitatively predicted the balance between the formation of acetic acid and lactic acid. The oxygen...

Thermodynamic performance of multi-stage gradational lead screw vacuum pump