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Settling kinetics of the champagne yeast
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015488.pdf
Date
1991
Author
Arıkan, Özlem
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https://hdl.handle.net/11511/5206
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Graduate School of Natural and Applied Sciences, Thesis
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SETTLING KINETICS OF CHAMPAGNE YEAST
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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Ö. Arıkan, “Settling kinetics of the champagne yeast,” Middle East Technical University, 1991.