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- Explain the following functional properties, indicating the macronutrient which exhibit such functionalities anf how they can be applied in food product development. DextrinisationCaramelisationPreserving RelationDenaturationCoagulation Shortening Plasticity AerationRetention of moisture GelatinisationMake a graph of microbial growth from each of the data available in the table separately Im needed max in 30-45 minutes thank u...roblem 1An aerobic biochemical process uses a CSTR w/o recycle. The feed characteristics are asfollows: Influent substrate concentration, So = 200 mg/L; half- velocity coefficient, Ks = 50mg/L; maximum, specific substrate utilization rate, k = 5 g/g- day; yield coefficient, Y = 0.5g Xa/g substrate consumed; microorganism decay coefficient, b = 0.10 day-1.1. The process goal is the production of active biomass. Determine the hydraulicretention time that the reactor should be operated in order to maximize the reactoractive biomass concentration (Xa). How does this retention time compare with theminimum solids retention time that the system can theoretically be operated?Calculate the solids retention time safety factor.2. Based on the solids retention time for maximum Xa calculated above, estimate theactive biomass concentration (Xa) and the substrate removal efficiency (E, %)
- You want to prepare 500 mL of the macronutrient and micronutrient stock solutions which have 100X and 1000X higher concentration, respectively, than the required concentration in the culture mediuma)Approximately 4 % (w/v) sucrose and 0.8 % (w/v) agar are added into the medium.Determine the amount of sucrose and agar (in gram) required in order to prepare 200 mL MS medium. Show your workLactic acid is produced using molasses in a stirred tank bioreactor. Thermophilic bacteria (45-50 0C) are used during production. According to this a-) Calculate how 100 ml of lactic acid is produced in this production process. b-) Calculate how much raw material (molasses) is required for the production of lactic acid in the Stirred tank bioreactor. Draw the bioreactor and flowchart.You have a stock antibiotic solution with a concentration of 15 mg/ml. You need to make 100 ml of nutrient broth with an antibiotic concentration of 0.4 mg/ml. How much stock antibiotic solution would you add to how much nutrient broth to achieve this concentration?
- It is required to recover active extracellular enzymes from a completed fermentation mediumthat also consists of proteins (<200,000 molecular weight cut-off (MWCO)) and bacterial cells (1-2μm). A cross-flow 0.35 μm microfiltration (MF) with retentate recycled back to the fermenter willbe used over a period of 5 hours during which time flux is assumed to decline linearly. After 5 hours, assuming 95% of the bacteria are retained and given the additionalinformation below, what is the concertation of bacteria remaining in the fermenter and what area,in m2 , of MF membrane is needed? Initial bacterial concentration = 1.2 gdcw /L (dcw = dry cell weight)Volume of medium at the beginning = 15 m3Volume of medium left in the fermenter after 5 hours filtering = 1 m3Initial (starting flux) = 6.5 x 10-5 m sec -1Final flux (after 5 hours of filtering) = 3.9 x 10-5 m sec -Aseptically boxed juices and cream containers are processed using which of the following heating methods?a) Commercial canningb) High-temperature-short-time (HTST) methodc) Autoclavingd) Ultra-high-temperature (UHT) methode) Boilingdo methodologies preparation of the following 6 solutions (Broth LB, LB Agar, Potato-Dextrose Agar, LB-Dextrose Broth, Saline solution 0.85%, Glycerol 80%). Include photos or schematics.
- f. Which type of milk, the carabao or cow’s milk, would give farmers orcheese-makers a higher profit? Explain why.g. Why is toxicological evaluation important in using microbial rennet forcheese production?h. Describe the two forms of microbial “BIOTECH” rennet that arecommercially available. What are the pros and cons of using the pelletand the liquid form?i. Enumerate and describe each process involved in cheese-making using themicrobial rennet.Lactic acid is produced by using molasses in stirred tank bioreactor . Thermophilic bacteria (45-50 0C) are used during production. Accordingly, how is 1 L of lactic acid produced in this production process? Draw bioreactor and flowchart.Describe the following chemicals require in fermentation medium a) Micronutrient b) Trace element