Alginato
Palabras clave: Inhibición, inmovilización, células, levadura, calibración, glucosa, glucolisis,fermentación.
ABSTRACT: The analysis was based on the production of ethanol through the fermentation of the brewer's yeast which produced glucose and glycolysis to obtain the final product. The method used was the cells' immobilization through the alginate of calcium to avoid the "inhibition by product" suffered by most of the yeasts and consists of few yeast' resistance to high concentrationof produced ethanol, having as a result the drastic disminution of the speed and eficiency of the production itself. After this process there was a cellular counting to determine the quantity of cells on the sample and have a specific measure of the product formed by each cell with the total quantity of cells obtained (1174311548 cells). With this total numberof cells we obtained the data inspecific relation with the quantity of cells and besides the number of cells' spheres which number was 2348,62. This result was obtained by a conversion with the weight of 10spheres and the weight of the total of spheres assuming a similar weight for each sphere. After doing the curves of calibration and obtaining reliable results for the ethanol and carbon dioxide determination, we proceeded tocalculate the quantity of ethanol and glucose produced and consumed regarding the time. Besides, we obtained the final quantity of carbon dioxide produced, 0,010067g, which left in specific relation to the cells, it results in a total of 8,573*10^-12 g/cell. Finally we developed the appropriate process with some mistakes which will be mentioned and justified deeply on the analysis.
Key words:Inhibition, immobilization, cells, yeast, calibration, glucose, glycolysis, fermentation.
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MARCO TEÓRICO:
El alginato de sodio es un material obtenido de cierta variedad de algas pardas. Una de sus características más importantes es su capacidad de combinarse con iones de calcio para formar un gel sólidos estables....
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