scispace - formally typeset
Journal ArticleDOI

Studies on RTD and continuous culture (SCP) in cylindrical and tapered reactors

TLDR
In this article, the performance of a tapered reactor for the continuous cultivation of bakers' yeast (SCP) from cane molasses has been compared with that of a conventional cylindrical reactor.
Abstract
The performance of a tapered reactor for the continuous cultivation of bakers' yeast (SCP) from cane molasses has been compared with that of a conventional cylindrical reactor. It is found that the tapered reactor has less non-idealities (bypass and deadspace).

read more

References
More filters
Journal ArticleDOI

Colorimetric Method for Determination of Sugars and Related Substances

TL;DR: In this article, a method was developed to determine submicro amounts of sugars and related substances using a phenol-sulfuric acid reaction, which is useful for the determination of the composition of polysaccharides and their methyl derivatives.
Book

Chemical Reaction Engineering

TL;DR: An overview of Chemical Reaction Engineering is presented, followed by an introduction to Reactor Design, and a discussion of the Dispersion Model.
Book

Biochemical engineering fundamentals

TL;DR: Biochemical Engineering Fundamentals, 2/e as mentioned in this paper combines contemporary engineering science with relevant biological concepts in a comprehensive introduction to biochemical engineering, which enables students to comprehend the major problems in biochemical engineering and formulate effective solutions.
Journal ArticleDOI

The degree of mixing in continuous flow systems

TL;DR: In this paper, the concepts of D anckwerts about the degrees of mixing and segregation are extended to the case of a continuous flow system with an arbitrary but known residence time distribution.
Book

The chemistry and biology of yeasts.

TL;DR: The chemistry and biology of yeasts, The chemistry of yeast, and the biology of yeast are discussed in this article, where the authors propose a method to identify the genes of yeast.