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Wyszukujesz frazę "baker’s yeast" wg kryterium: Temat

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    Wyświetlanie 1-4 z 4
    Tytuł:
    Experimental analysis of an effect of the nutrient type and its concentration on the rheological properties of the baker’s yeast suspensions
    Autorzy:
    Major-Godlewska, M.
    Bitenc, M.
    Karcz, J.
    Powiązania:
    https://bibliotekanauki.pl/articles/780053.pdf
    Data publikacji:
    2015
    Wydawca:
    Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
    Tematy:
    rheological properties
    baker’s yeast suspension
    Opis:
    The aim of the study presented was to experimentally analyze an effect of the nutrient type and its concentration on the variability of rheological properties of the baker’s yeast suspensions for different time periods. Aqueous suspensions of the baker’s yeast of various concentration (solution I, without nutrient) and yeasts suspended in aqueous solution of sucrose or honey as nutrients with different concentration (solution II or solution III) were tested. Experiments were carried out using rotational rheoviscometer of type RT10 by a company HAAKE. The measurements were conducted for different time periods (from 1 h up to 144 h) at given fluid temperature. On the basis of the obtained data, rheological characteristics of the aqueous solution of baker’s yeast suspensions without and with nutrients of different sucrose or honey concentration were identified and mathematically described.
    Źródło:
    Polish Journal of Chemical Technology; 2015, 17, 3; 110-117
    1509-8117
    1899-4741
    Pojawia się w:
    Polish Journal of Chemical Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of temperature, concentration of alcohols and time on baker’s yeast permeabilization process
    Autorzy:
    Trawczyńska, I.
    Miłek, J.
    Kwiatkowska-Marks, S.
    Powiązania:
    https://bibliotekanauki.pl/articles/297951.pdf
    Data publikacji:
    2018
    Wydawca:
    Uniwersytet Warmińsko-Mazurski w Olsztynie
    Tematy:
    permeabilization
    baker’s yeast
    biocatalyst
    response surface methodology
    Opis:
    Baker’s yeast beyond the traditional use in the food industry may be used to carry out biotransformations. The effectiveness of yeast as biocatalysts is based on the presence of large amounts of intracellular enzymes, whose efficiency can be repeatedly increased by permeabilization. It is the process of increasing the permeability of cell walls and membranes in order to facilitate reagents access to the intracellular enzyme. Alcohols permeabilization process allows for approx. 50-fold increase in catalase activity of baker’s yeast. In this paper, the influence of physical and chemical parameters on the effectiveness of permeabilization of baker’s yeast cells using alcohols was analyzed. Research has shown that with increasing temperature of permeabilization process better results are achieved using a lower alcohol concentration. Based on presented response surface graphs, we can also indicate a negligible impact of duration time on the process efficiency.
    Źródło:
    Technical Sciences / University of Warmia and Mazury in Olsztyn; 2018, 21(3); 195-206
    1505-4675
    2083-4527
    Pojawia się w:
    Technical Sciences / University of Warmia and Mazury in Olsztyn
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Immobilization of permeabilized cells of baker’s yeast for decomposition of H2O2 by catalase
    Autorzy:
    Trawczyńska, Ilona
    Powiązania:
    https://bibliotekanauki.pl/articles/778357.pdf
    Data publikacji:
    2019
    Wydawca:
    Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
    Tematy:
    cell permeabilization
    baker’s yeast
    hydrogen peroxide
    immobilization
    biocatalyst
    Opis:
    Permeabilization is one of the effective tools, used to increase the accessibility of intracellular enzymes. Immobilization is one of the best approaches to reuse the enzyme. Present investigation use both techniques to obtain a biocatalyst with high catalase activity. At the beginning the isopropyl alcohol was used to permeabilize cells of baker’s yeast in order to maximize the catalase activity within the treated cells. Afterwards the permeabilized cells were immobilized in calcium alginate beads and this biocatalyst was used for the degradation of hydrogen peroxide to oxygen and water. The optimal sodium alginate concentration and cell mass concentration for immobilization process were determined. The temperature and pH for maximum decomposition of hydrogen peroxide were assigned and are 20°C and 7 respectively. Prepared biocatalyst allowed 3.35-times faster decomposition as compared to alginate beads with non permeabilized cells. The immobilized biocatalyst lost ca. 30% activity after ten cycles of repeated use in batch operations. Each cycles duration was 10 minutes. Permeabilization and subsequent immobilization of the yeast cells allowed them to be transformed into biocatalysts with an enhanced catalase activity, which can be successfully used to decompose hydrogen peroxide.
    Źródło:
    Polish Journal of Chemical Technology; 2019, 21, 2; 59-63
    1509-8117
    1899-4741
    Pojawia się w:
    Polish Journal of Chemical Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Ultrasonic treatment of baker’s yeast effluent using SnO2/TiO2 composite
    Autorzy:
    Ildirar, D.
    Findik, S.
    Powiązania:
    https://bibliotekanauki.pl/articles/778985.pdf
    Data publikacji:
    2017
    Wydawca:
    Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
    Tematy:
    Baker’s yeast effluent
    COD
    decolorization
    sonolysis
    ultrasonic irradiation
    Opis:
    In this study, ultrasonic treatment of baker’s yeast effluent was investigated in an ultrasonic homogenizer emitting waves at 20 kHz. The SnO2 /TiO2  composites were used as a sonocatalyst to assist the sonication process. Decolorization and chemical oxygen demand (COD) removal of baker’s yeast effluent with ultrasonic irradiation was examined. The effect of the composite preparation method, the molar ratio of SnO2 /TiO2  mixing time while the composite was prepared, the calcination temperature and time, the catalyst amount were investigated. The decolorization was higher at a 4:1 molar ratio of the SnO2 /TiO2  composite prepared by using an ultrasonic probe and 6 min ultrasonic irradiation time. The decolorization increased, with an increase in the calcination temperature. The optimum calcination time was 60 min and catalyst amount was 0.2 g/l. According to the results, decolorization rate was 26.63% using this composite. There was no COD removal at the studied conditions.
    Źródło:
    Polish Journal of Chemical Technology; 2017, 19, 2; 26-32
    1509-8117
    1899-4741
    Pojawia się w:
    Polish Journal of Chemical Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-4 z 4

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