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The diffusivity of several monosaccharides and disaccharides in calcium alginate gels was determined using a specially designed diaphragm cell. The diffusion coefficients of the tested sugars are 4 to 18% smaller in alginate gel than in water and, with the exception of fructose, this difference increases with increasing sugar molecular weight. Also the position of the carbonyl group seems to be determined...
Yeast flocs are very fragile and cause problems when manipulations are needed. A new equipment for measuring kinetic and mass transfer parameters was developed and tested: the specific O uptake rate, q, was calculated for a highly flocculent strain of Saccharomyces cerevisiae and its validation was confirmed by comparing the obtained kinetic parameters with data reported in literature.
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