Premium
Computation of pH evolution versus ionic products concentration in a fermentation broth
Author(s) -
Kennes C.,
Naveau H.,
Nyns E. J.
Publication year - 1993
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.260410810
Subject(s) - ionic bonding , computation , fermentation , divergence (linguistics) , chemistry , ionic strength , value (mathematics) , electrode , thermodynamics , computer science , ion , mathematics , physics , algorithm , organic chemistry , statistics , linguistics , philosophy , aqueous solution
An algorithm developed for pH computation has been tested to calculate the theoretical pH changes in a culture medium during the course of a fermentation. A divergence between the computed pH value and the value measured with the electrode allows us to highlight the presence of undetected ionic products. The calculation with the algorithm by means of a computer requires only the knowledge of the ionic properties of the substrates and detected products and existing thermodynamic constants. © 1993 Wiley & Sons, Inc.