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Determination of ef...
Determination of effective diffusion coefficients in calcium alginate gel plates with varying yeast cell content
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- Axelsson, Anders (författare)
- Lund University,Lunds universitet,Avdelningen för kemiteknik,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Chemical Engineering,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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Persson, B (författare)
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(creator_code:org_t)
- 1988
- 1988
- Engelska.
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Ingår i: Applied Biochemistry and Biotechnology. - 1559-0291. ; 18, s. 231-250
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Abstract
Ämnesord
Stäng
- Effective diffusion coefficients (De) have been determined for lactose, glucose, galactose, and ethanol in calcium alginate gel with varying yeast cell concentration. The measurements have been performed in a diffusion cell, and the results evaluated with the quasisteady-state method. An ultrasonic meter was used for gel thickness determination with an accuracy of 1.5% and a new method for the reproducible preparation of gel plates was developed. It was found thatD e in pure alginate gel decreased to about 90% of the diffusivity in water and did not vary with alginate concentration.D e decreased considerably with increasing yeast cell concentration. For the solutes studied, the effective diffusion coefficient can be estimated according to the equationD e =D eo (1 - ϕ)/[1+(ϕ/2)], whereD eo is the effective diffusivity in pure gel and ϕ is the volume fraction of yeast cells.
Ämnesord
- NATURVETENSKAP -- Biologi -- Biokemi och molekylärbiologi (hsv//swe)
- NATURAL SCIENCES -- Biological Sciences -- Biochemistry and Molecular Biology (hsv//eng)
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- ref (ämneskategori)
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