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Kinetics of protein release from yeast sonicated in batch and flow systems at 20 kHz
Author(s) -
James C. J.,
Coakley W. T.,
Hughes D. E.
Publication year - 1972
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260140105
Subject(s) - sonication , yeast , kinetics , constant (computer programming) , volumetric flow rate , chemistry , volume (thermodynamics) , flow (mathematics) , chromatography , reaction rate constant , analytical chemistry (journal) , materials science , biophysics , thermodynamics , biochemistry , mechanics , biology , physics , computer science , quantum mechanics , programming language
The release constant, k , of brewers yeast sonicated at powers up to 200 W at 20 kHz has been shown to be independent of cell concentration up to values of 60 g made up to 100 ml. It is inversely proportional to the volume of the treatment vessel in the range 75 to 450 ml, and almost proportional to the input acoustic power from 60 to 195 acoustic watts. A flow system is described and a relationship linking protein release, flow rate, and the protein release constant, determined from batch experiments, is derived. Good agreement between the theoretical prediction of protein release and experimental results with the flow system was obtained.