- Che505 Reaction Engineering Ii A Figure 1 Shows The Profiles Of Glucose Consumption Cell And Xanthan Gum Concentrati 1 (2.1 KiB) Viewed 58 times
- Che505 Reaction Engineering Ii A Figure 1 Shows The Profiles Of Glucose Consumption Cell And Xanthan Gum Concentrati 2 (29.58 KiB) Viewed 58 times
- Che505 Reaction Engineering Ii A Figure 1 Shows The Profiles Of Glucose Consumption Cell And Xanthan Gum Concentrati 3 (30.97 KiB) Viewed 58 times
- Che505 Reaction Engineering Ii A Figure 1 Shows The Profiles Of Glucose Consumption Cell And Xanthan Gum Concentrati 4 (25.1 KiB) Viewed 58 times
a) Figure 1 shows the profiles of glucose consumption, cell and xanthan gum concentration as well as the dissolved oxygen percentage throughout the 36 hours period of fermentation. Because xanthan gum was produced in this fermentation, the viscosity of the broth changed with time, and it affected the oxygen transfer coefficient (k a) as shown in Figure 2. During this fermentation, agitation and aeration rate was kept constant at 400 rpm and 2 L/min respectively for the entire time course of fermentation. i) Examine both figures carefully and give four (4) significant statements that relate the fermentation profiles with transport process in this fermentation. (8 marks) ii) In this fermentation, Xanthan gum concentration can possibly be increased if the transport process is improved. Give one (1) good suggestion and your reason why. (2 marks)
35 30 25 20 100 90 80 70 60 50 40 30 20 10 0 Glucose Xanthan/L) 10 5 0 o 4 8 12 16 20 24 28 32 36 40 44 Time) -Cel Xanthan (%) ---Glucose Figure 1: Profiles of glucose consumption, cell and xanthan gum concentration as well as the dissolved oxygen percentage throughout the 36 hours period of fermentation.
25 09 0.8 0.7 0.6 20 15 kah) Viscositymas) 5 04 0.3 0.2 0.1 o 0 O 12 16 20 24 28 32 36 40 44 Timeh Viscosity -- L. Figure 2: Viscosity of the broth and the oxygen transfer coefficient (La) changed with time.