#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?
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#Question id: 3288
#SCPH06 I Botany
Migration causes changes in the allelic frequency of a population by introducing alleles from other populations. The magnitude of change due to migration depends on
#Question id: 11482
#SCPH28 | Zoology
The umami receptor in the sense of taste detects ________.
#Question id: 4334
#SCPH06 I Botany
Which of the following is not true of RNA processing?
#Question id: 18898
#SCPH06 I Botany