Home | My Profile | Contact Us
Research Trends Products  |   order gateway  |   author gateway  |   editor gateway  
ID:
Password:
Register | Forgot Password

Author Resources
 Author Gateway
 Article submission guidelines

Editor Resources
 Editor/Referee Gateway

Agents/Distributors
 Regional Subscription Agents/Distributors
 
Trends in Chemical Engineering   Volumes    Volume 3 
Abstract
Diffusional properties of calcium-alginate gel beads
Taro Kozawa, Takuro Kobayashi, Kazuaki Yamagiwa, Atsuo Watanabe, Masanori Yoshida, Akira Ohkawa
Pages: 1 - 10
Number of pages: 10
Trends in Chemical Engineering
Volume 3 

Copyright © 1996 Research Trends. All rights reserved

ABSTRACT
 
Effective diffusivity of glucose in calcium-alginate gel beads was investigated from the lights of molecular properties of the alginate, the gelling condition and reaction environment. Diffusional property of calcium-alginate gel beads depended on the chemical composition of the alginate, gelling pH and temperature. The results were discussed in relation to gel structure and conformation of the alginate molecule. Antifoam, which frequently added to fermentation broth, obstructed the transportation of glucose into the gel beads. The effect of antifoam on effectiveness factor was evaluated for ethanol fermentation by immobilized yeast. Furthermore, selection guidelines for preparation of calcium-alginate gel having low diffusional obstruction were presented.
Buy this Article


 
search


E-Commerce
Buy this article
Buy this volume
Subscribe to this title
Shopping Cart

Quick Links
Login
Search Products
Browse in Alphabetical Order : Journals
Series/Books
Browse by Subject Classification : Journals
Series/Books

Miscellaneous
Ordering Information Ordering Information
Downloadable forms Downloadable Forms