Lactobacillus casei is propagated under essentially anaerobic conditions to provide a starter culture for manufacture of Swiss cheese. The culture produces lactic acid as a by-product of energy metabolism. The system has the following characteristics:

                                                                 

 

A stirred fermenter is operated in fed-batch mode at quasisteady state with a feed flow rate of 4 m³ h^-1 and feed substrate concentration of 80 kg m^-3. After 6 h, the liquid volume is 40 m³. What mass of cells is produced after 6 h fed-batch operation?

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#Question id: 104

#SCPH28 | Zoology

Which of the following is the simplest lipids but they may be a part of or a source of many complex lipids.

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#Question id: 11375

#SCPH28 | Zoology

Productivity per day (NPP per ground area per day) four different ecosystems

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#Question id: 1682

#I Life Science/ Life Sciences Group – I-V

Extensive allelic polymorphism is found in MHC:

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#Question id: 6957

#I Life Science/ Life Sciences Group – I-V

The effect of grafting an extra piece of notochord into a dorsal position adjacent to pre-somitic mesoderm is

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#Question id: 828

#SCPH28 | Zoology

Which of the following assistance have function to lift folding polypeptides out of the false minima in their folding funnels?