Settling kinetics of the champagne yeast

Arıkan, Özlem


ARIKAN, O; OZILGEN, M (Elsevier BV, 1992-09-01)
Settling kinetics of champagne yeast were studied with 0.01, 0.05, and 0.10 m NaCl, CaCl2, AlCl3, and 1.00 +/- 0.01 OD660 (optical density at 660 nm) initial yeast concentration at pH 1. In the suspensions with 0.01 M NaCl, the pH of the medium varied between 1 and 3, and the initial yeast concentration changed between 0.74 and 1.25 OD660. Analysis of the data showed that the settling phenomena occurred in two steps: (i) establishment of the diffuse double layer to overcome repulsion, hence achievement of c...
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The performance of the modern aero-engines is highly dependent on the turbine inlet gas temperature. The higher temperature leads to more compact and efficient machines. Additionally, specific fuel consumption of the engine is decreased for the same thrust rating. However, the turbine inlet temperatures of the today’s engines are already beyond the material structural limits. Hence, the turbine section must be cooled down to acceptable levels. Various types of cooling methods are typically applied to the ga...
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Settlement behaviour of concrete faced rockfill dams : a case study
Özkuzukıran, Rıza Savaş; Özkan, M. Yener; Department of Civil Engineering (2005)
In this study settlement behaviour of Kürtün dam, which is the first concrete faced rockfill dam in Turkey, is investigated. Two dimensional plane strain finite element analyses are carried out in order to determine the total stresses and displacements during construction and reservoir filling conditions. Hardening soil model is used in order to represent the non-linear, inelastic and stress dependent behaviour of rockfill material. Material model parameters are selected mainly referring to the previous stu...
Yener, Meryem Esra; OZILGEN, M (Wiley, 1987-07-01)
Drying behavior of honey‐starch mixtures at constant external conditions were studied. Mixtures with 0, 10, 20, 30, and 40% starch and the balance in honey were coated on aluminum plates at 0.25 mm thickness and dried in a laboratory oven at 60°, 70°, and 80°C. A mass transfer model with two falling rate periods was developed. In the first falling rate period, mass transfer coefficient was a linear function of moisture content. It was a constant in the second falling rate period. Mass transfer coefficients ...
Citation Formats
Ö. Arıkan, “Settling kinetics of the champagne yeast,” Middle East Technical University, 1991.