Effects of growth conditions and stress applications on the cell composition of bakers' yeast

Ertugay, Nüzhet


Effects of reactor geometry on dissociating CO2 and electrode degradation in a MHCD plasma reactor
Taylan, Onur; Pinero, Daniel; Berberoğlu, Halil (2018-08-01)
This paper reports an experimental study on the effects of reactor geometry for dissociating carbon dioxide using a microhollow cathode discharge (MHCD) reactor, and the associated electrode degradation. A MHCD reactor consists of two hollow metal electrodes that are separated by dielectric material. The geometric reactor parameters studied were the dielectric material thickness and the diameter of the reactor hole. Dielectric thicknesses of 150, 300 and 450 mu m and discharge hole diameters of 200, 400 and...
Effect of crystal orientation on the segregation of aliovalent dopants at the surface of La0.6Sr0.4CoO3
Pişkin, Fatih; Bliem, Roland; Yildiz, Bilge (2018-08-07)
The effect of crystal orientation on aliovalent dopant segregation at the surface of La0.6Sr0.4CoO3 as a model perovskite oxide was investigated. La0.6Sr0.4CoO3 pellets were produced and then annealed in air at 800 degrees C for 2-5 hours to drive the cation segregation at the surface. To quantify the chemical state of the pellets' surface, including cation composition and secondary phase precipitates rich in Sr, the pellets were characterized by X-ray photoelectron spectroscopy and Auger electron spectrosc...
Effects of different starch types on retardation of staling of microwave-baked cakes
Seyhun, N; Şümnü, Servet Gülüm; Şahin, Serpil (2005-03-01)
Different types of starches (corn, potato, waxy corn, amylomaize and pregelatinized starches) were added to cake formulations to retard staling of microwave-baked cakes. As a control, cake formulated without any starch addition was used. Weight loss, firmness, volume index, specific gravity, soluble starch and amylose content of cakes were used as the indicators of staling and/or quality criteria. Variation of staling parameters during storage of cakes followed zero-order kinetics. Cakes were baked in a mic...
Effect of tube surface geometry on the rate of heat transfer in desalination by evaporation.
Özgen, Canan; Somer, Tarık G.; Department of Chemical Engineering (1978)
Effects of different formulations on the quality of microwave baked breads
Ozmutlu, O; Şümnü, Servet Gülüm; Şahin, Serpil (2001-01-01)
Effects of different amounts of gluten, fat, emulsifier. and dextrose on the quality of breads baked in the microwave oven were investigated. Response surface methodology was used to optimize the formulation of microwave baked breads. Firmness, specific volume, and weight loss of the breads were determined. Breads formulated with low gluten flour were softer and had higher volume. Volume of these breads can be comparable with the volume of conventionally baked breads. For breads formulated with flour contai...
Citation Formats
N. Ertugay, “Effects of growth conditions and stress applications on the cell composition of bakers’ yeast,” Ph.D. - Doctoral Program, Middle East Technical University, 1995.