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Book Description Paperback or Softback. Condition: New. Baker's Yeast, Ethanol, Vinegar, Citric Acid and -Amylase from Dates 0.39. Book. Seller Inventory # BBS-9783848420483
Book Description Condition: New. Seller Inventory # ABLIING23Apr0316110143025
Book Description Condition: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. Seller Inventory # ria9783848420483_lsuk
Book Description PF. Condition: New. Seller Inventory # 6666-IUK-9783848420483
Book Description PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Seller Inventory # L0-9783848420483
Book Description Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The aim of this study is to optimize the production of Baker s yeast, vinegar, Citric acid, Ethanol and -amylase using dates of low commercial value as the basal fermentation medium. The results of this study showed that the optimal Baker s yeast production was obtained with a dilution rate of 0.22 h-1. As for the Ethanol production, the optimum yield obtained was 131.0 g/L under optimum conditions of an incubation period of 72 h, inocula content of 4 % (w/v), sugars content of 180.0 g/L and ammonium phosphate content of 1.0 g/L. As for the acetic fermentation, under optimal conditions, temperature of 30 °C, an initial acidity of 1.2 % and an aeration of 2VVM, the productivity of vinegar obtained is 0.0476 g/100 ml/h. Also, the obtained results show that it is possible to obtain by continuous fermentation each 36 h, the vinegar with an acidity ranging between 72.0 to 85.0 g/L. Concerning the Citric acid production, the cumulative effect of temperature (30 °C), methanol content (3 %), initial pH (3.5) and ammonium nitrate concentration (2.5 g/L) during the fermentation process of dates syrup did increase the citric acid production to 97.0 g/L. 112 pp. Englisch. Seller Inventory # 9783848420483
Book Description Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The aim of this study is to optimize the production of Baker s yeast, vinegar, Citric acid, Ethanol and -amylase using dates of low commercial value as the basal fermentation medium. The results of this study showed that the optimal Baker s yeast production was obtained with a dilution rate of 0.22 h-1. As for the Ethanol production, the optimum yield obtained was 131.0 g/L under optimum conditions of an incubation period of 72 h, inocula content of 4 % (w/v), sugars content of 180.0 g/L and ammonium phosphate content of 1.0 g/L. As for the acetic fermentation, under optimal conditions, temperature of 30 °C, an initial acidity of 1.2 % and an aeration of 2VVM, the productivity of vinegar obtained is 0.0476 g/100 ml/h. Also, the obtained results show that it is possible to obtain by continuous fermentation each 36 h, the vinegar with an acidity ranging between 72.0 to 85.0 g/L. Concerning the Citric acid production, the cumulative effect of temperature (30 °C), methanol content (3 %), initial pH (3.5) and ammonium nitrate concentration (2.5 g/L) during the fermentation process of dates syrup did increase the citric acid production to 97.0 g/L. Seller Inventory # 9783848420483
Book Description PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Seller Inventory # L0-9783848420483
Book Description Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Said Acoureneobtained his Engineer in 1985, then his Master s in 2000 and his Ph.D. in 2012 at Algerian National of Agriculture. He has worked at Algerian National Institute of Agricultural Researcher as a researcher. His area intere. Seller Inventory # 5520910