Which of the following properties of water does not contribute to the fitness of the aqueous environment for living organisms?

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#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: 14278

#SCPH05 I Biotechnology

Stirrer has a power number (Np) 10. If the stirrer speed (N) is 1s^-1, its diameter D=1m and the density of the medium is 1000 kg/m^3, the ungassed power input (P) in watts is 

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#Question id: 14278

#SCPH05 I Biotechnology

Stirrer has a power number (Np) 10. If the stirrer speed (N) is 1s^-1, its diameter D=1m and the density of the medium is 1000 kg/m^3, the ungassed power input (P) in watts is 

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#Question id: 14279

#SCPH05 I Biotechnology

Growth yield of mDicrobes is defined as

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#Question id: 14279

#SCPH05 I Biotechnology

Growth yield of mDicrobes is defined as

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#Question id: 14280

#SCPH05 I Biotechnology

In microbial cultivation, the expression for product synthesis