#Question id: 14277
#SCPH05 I Biotechnology
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?
__________________
#Question id: 11128
#I Life Science/ Life Sciences Group – I-V
Inhibition of pain signals by tactile stimulation of a skin surface involves which of the following selections?
#Question id: 819
#SCPH28 | Zoology
Heat treated protein’s losses its stability and some changes abruptly over a narrow range, which can be measured in terms of-
#Question id: 1639
#SCPH01 Biochemistry
T-cell surface receptors for antigen partly recognize:
#Question id: 5036
#SCPH01 Biochemistry
The experiments of Spemann and Mangold first defined what feature of amphibian embryos?