Features:

• High resistance to corrosion:
  • in chloride environments such as seawater.
  • to the action of acids such as sulfuric, nitric, phosphoric.
  • to pitting corrosion.
  • to intergranular corrosion.
• Resistance to sensitization: AISI 316 Ti has better resistance to intergranular corrosion after welding or heating than AISI 316L.
• Weldability: easy to weld by various welding methods.
• Plasticity: easy to mold.
• Strength: high tensile strength and yield strength.

Disadvantages:

• Relatively high cost
• Complexity of processing

Application:

• Chemical industry: manufacture of tanks, pipes, fittings for aggressive media.
• Oil and gas industry: manufacture of parts for drilling equipment, pipelines.
• Food industry: manufacture of containers for storage and transportation of food products, cutlery.
• Medicine: manufacture of surgical instruments, implants.
• Construction: facade cladding, manufacture of decorative elements.
• Shipbuilding: manufacture of ship hulls, ship equipment parts.

Chemical composition

Electromagnetic flowmeters are widely used to measure various conductive liquids in industry. For example, the measurement of corrosive liquids such as sulfuric acid, sodium hydroxide, nitric acid, hydrochloric acid, seawater, sewage, various acids, alkalis and salts such as hydrochloric acid, acetic acid and hydrofluoric acid, various industrial wastewater, paper pulp. Tap water, drinking water, juice, milk can also be measured.

Large diameter (DN200-DN300) electromagnetic flowmeters are mainly used in wastewater, sewage, water supply and drainage systems. Small (DN4-DN25) and medium diameter (DN40-DN150) electromagnetic flowmeters are used in the pulp and paper industry to measure paper pulp and black lye, in the metallurgical and coal industries to measure suspensions and liquids and turbid water with suspended solids, in the chemical industry for measuring corrosive and aggressive liquids and solutions, in the pharmaceutical, food and biological engineering industries for juice, milk and pure water, in hygienic and sanitary applications.

To measure the flow of highly aggressive substances, the electromagnetic flowmeter is equipped with a liner made of PTFE. The body is made of stainless steel AISI 304 or AISI 316. The electrode is made of Pt/Iridium alloys.

Main characteristics of electromagnetic flowmeters

• Medium: conductive liquids and suspensions, etc.
• Accuracy: ±0,5%
• Measuring range: 0.06 - 18000 m3/h.
• Contents of the display information: instantaneous flow rate, accumulated flow rate.
• Conditional passage: DN 15-DN3000.
• Connection type: threaded, flanged, plug-in, etc.
• Power supply: lithium battery or 24V DC power supply, 220V AC power supply.
• Output: 4-20 mA output, RS-485 and GPRS communication, Hart, etc.
• Advantages: high accuracy, wide measuring range, ease of use.

13X molecular sieve, also known as 13x zeolite, is a kind of synthetic zeolite with a specific pore size and structure that makes it highly effective for a variety of applications.

Here are some common uses:

1. Gas separation and purification:

• used to separate nitrogen from oxygen in air separation plants;
• natural gas processing: removes water, CO2 and other impurities from natural gas streams;
• is used in variable pressure adsorption (PSA) systems to purify hydrogen by removing impurities such as CO, CO2 and water;

2. Drying and dehydration:

• air drying, namely the removal of moisture from compressed air supply systems;
• drying of liquids - dehydration of various liquids such as ethanol and solvents in chemical processes;
• gas dehydration, removal of moisture from gases, e.g. in cooling and air conditioning systems;

3. Catalysis.

Acts as a catalyst or catalyst support in various chemical reactions due to its large surface area and porous structure.

4. Applications in the field of environmental protection:

• VOC removal: adsorbs volatile organic compounds (VOCs) from industrial emissions;
• Water purification: removes pollutants such as heavy metals and organic compounds from water.

5. Pharmaceutical and chemical industry:

• used in the synthesis and purification of pharmaceuticals and fine chemicals;
• adsorbs impurities and unwanted by-products of chemical reactions.

6. Gas storage:

• used in gas cylinders for the safe storage and transportation of gases such as oxygen and hydrogen by adsorption by sieve pores;

The 13X molecular sieve was selected for this application due to its high adsorption capacity, selectivity, thermal stability and regeneration capability.

For the rectification column 1400 mm supplied valve plates of 3 mm stainless steel and 2 mm valve of 321 steel. Considering the slight difference in chemical composition, AISI steel 321 and its analogue 12Х18Н10Т belong to the categories of non-magnetic heat-resistant and heat-resistant alloys.

All parts and fasteners are also made of 321 steel

Our technological engineers carry out inspection and completeness

Shipment of valve plates of the rectification column to the customer for installation

We thank our customers for their trust and cooperation.

Shell-and-tube heat exchangers for acute and recovery steam in the production of alcohol and bioethanol.

Production of valves for a distillation column made of 08Cr13 steel with a thickness of 2 mm.

Rectification columns are used to separate oil into fractions during distillation.

The internal devices of the plate and the column body are made of heat-resistant stainless steel.

Our company manufactured valves for the distillation column from 08Cr13 steel, a 2 mm thick heat-resistant stainless steel.

The use of energy resources at enterprises producing ethanol, in particular “heat” and “cold,” play an important role in determining the cost of production and the price of the finished product.

The most effective method of heat recovery is “heating” the distillation column (DC) with alcohol steam from the distillation column (RC). This method works as follows: alcohol steam from the boiler is supplied to the annulus of the recuperative boiler of the boiler; stillage from the bottom part of the DC is supplied by a circulation pump first to the pipe space of the recuperative boiler of the DC, which is also a reflux condenser of the DC, and then to the pipe part of the live steam boiler of the DC. Next, it is fed into the bottom part of the DC for further heating of the stillage to the required temperature and cooling (condensation) of alcohol vapor in the DC.

For force majeure and commissioning modes, live steam boilers are installed. Alcohol vapor condensate (reflux) is fed to the upper plate of the water chamber.The prerequisite for this method of “heating” is the operation of the columns under different pressures: the distillation column is under low pressure (vacuum), and the rectification column is under excess pressure.The use of reheating is also supported by the fact that this heating method saves thermal energy and cold and reduces the cost per unit of production.

Consider an example of regenerative “heating” for a plant with a capacity of 3000 dal/day

The total energy consumption of the two columns is 46 kg/dal of thermal energy from live steam and 42 kW/dal of cold energy from recycled water.

Working according to a recuperative scheme (using secondary heat) allows you to save thermal energy in the form of high-temperature steam for heating the distillation apparatus and part of the energy for cooling the distillation column.

The total energy consumption in two columns with a recuperative scheme is as follows:

• Thermal energy in the form of high-temperature steam 26kg/dal;
• cooling - 26 kW/dal of circulating water.

This means that in a distillation column-distillation column connection, the energy that is saved only by using preheating is as follows.

• Thermal energy of live steam 20kg/dal;
• 16kW/gave “cold” from recycled water.

This method of heat recovery between the rectification and distillation columns was implemented at Uzlovsky Alcohol Plant LLC. This made it possible to reduce heating steam consumption and, accordingly, fuel consumption by 30%.

Ricardo diesel generator models are a high power power plant equipped with a professional diesel engine.It can be used as the main or backup source of energy in everyday life, in emergency services, in construction, in hospitals, gas stations, etc.Ricardo is able to work up to 24 hours without refueling and stopping, depending on the consumption and power of the model.

Features of diesel generators:

Engine

The model has an original RICARDO diesel engine. Starting autorun, without your participation. The engine is designed specifically for diesel electric generators.

Industrial generators are equipped with a radiator for cooling, so they can work continuously as the main power sources (stopping only for refueling).Works on diesel fuel. It has a built-in oil sensor with the function of automatic shutdown of the device if the oil level is extremely low, as well as an engine temperature sensor that will ensure smooth operation and protect against engine overheating.Engine parts are made of high-quality hard alloys, which guarantees the reliability and durability of the device.

Corps

The Ricardo engine is protected by an all-weather noise-absorbing housing. Which allows you to protect the main nodes of your generator in working condition for many years, and very importantly, reduces noise (can be compared to a working passenger car).

It has an anti-corrosion coating that ensures stable operation even in conditions of high humidity.

AVR automatic reserve input

The diesel generator set is equipped with an AVR unit, which makes it possible to quickly and almost imperceptibly for the connected equipment to switch from power supply from the main network to a backup generator and, importantly, without human intervention. Switching is done automatically.

Due to the presence of the AVR system, the generator can be used to provide facilities with increased reliability of power supply, such as: medical institutions, production lines, banks, gas stations, incubators and other cases where uninterrupted current supply and uninterrupted operation of connected electrical appliances are important.

Alternator

Ricardo has a synchronous alternator.

It is capable of withstanding high-amplitude variable loads while producing a stable output voltage (fluctuation within ≤1.0%).The high quality of the winding material is 100% copper, which ensures the longevity of the generator.

Control panel

The multifunctional control panel allows you to monitor all processes, performance and parameters of the diesel generator. If the generator is equipped with an AVR, the start mode is set from the control panel, manual (start when the button is pressed), automatic (the station starts and shuts down automatically without human intervention).

Advantages of the generator

A high-power power plant with an increased fuel tank volume is capable of providing electricity to a large suburban farm, construction or commercial enterprise. Suitable for the needs of repair crews or emergency services. A versatile, reliable and durable device that can be used as the main and backup power source.

Frugality

The diesel engine has a long engine life, many times greater than that of gasoline counterparts. Despite the high power of the engine, the generator consumes fuel economically, and the fuel itself is cheaper than gasoline.

And yes, buying a Ricardo PR358GF diesel generator is a smart investment that pays for itself much faster than its analogues on other types of fuel.

Autonomy

The device is completely autonomous from stationary power sources. It does not require special operating conditions, provides a stable voltage, which allows you to use it as the main power source where the network is not available.

Ease of use

The generator does not require increased safety (except for the operating conditions described in its technical documentation), it is easy to use and reliable.The simple start system works even when working in low temperatures.

Reliability

All Ricardo generator parts are original, manufactured to Ricardo's high quality standards. Water cooling extends the life of the engine, and a strong protective casing reduces the risk of downtime due to external damage to the generator.

All weather

Tests show that the generator works equally stably both at low (up to -30 C) and at high air temperatures at any level of humidity.

Security

All current-carrying parts of the device are reliably isolated, their contact with external panels or the operator is excluded, therefore, even with the engine running, it is absolutely safe for you to touch the generator. Grounding will protect you from electric shock, and the system of sensors and fuses will ensure safe shutdown of the device in case of overheating or voltage increase above the established norms.

General characteristics of yeast

Saccharomyces cerevisiae is a type of alcoholic yeast. Like all substances of this type, Saccharomyces cerevisiae areunicellular microorganisms of the class of ascomycetes or marsupial fungi. They are used to start the process offermentation of sugar and its gradual transformation into alcohol. Saccharomyces cerevisiae reproduce by budding. Ifmicroorganisms live in an environment that is extremely depleted of nutrients, they can multiply by sporulation.

The microorganisms of Saccharomyces cerevisiae are mostly oval or elongated. Ovoid and ellipsoidal individuals canalso be found. Their average size is 6-11 mm and depends on the type of yeast itself, as well as the conditions inwhich they live. The volume and length of the cell in yeast affect the rate of interaction of the microorganism withthe nutrient medium. Therefore, the larger the volume and surface of the yeast cell, the faster and more intense theirvital activity.

The yeast cell itself typically consists of a shell that accommodates other parts of the yeast body: the cytoplasmand the nucleus. The inner part of the yeast shell is represented in the form of protein substances, phospholipids andlipoids, when the outer part in its structure has polysaccharides and traces of chitin. The shell primarily regulatesall other parts of the yeast body, and also allows the yeast to absorb certain substances.

Yeast cytoplasm has a viscous structure. This feature is characteristic of yeast because of the protein substances inthe base. In addition to proteins, the cytoplasm contains: ribosonucleoproteins, lipoids, carbohydrates. Also, thereis a lot of water in the cytoplasm, which allows important enzymatic processes to take place. Young cells aredistinguished by a homogeneous cytoplasm. With aging, uniform granularity appears in yeast cells, as well as vacuolesand fatty areas.

Chondriosomes or mitochondria in Saccharomyces cerevisiae are represented as granular formations or filaments. Theseparts of the cell are responsible for the accumulation of useful substances, which, after entering the cell, undergospecial transient processes for further transformation. Mitochondria are also responsible for the activation of aminoacids, which is only possible during the synthesis of proteins or other compounds.

Ribosomes of Saccharomyces cerevisiae are presented in the form of special inclusions of granular form. They consistof lipids, proteins and RNA. The latter are responsible for the synthesis of proteins and the activation of aminoacids that come from the mitochondrial system.

The nucleus of a Saccharomyces cerevisiae cell is a body in the form of a ball or oval. It is surrounded on all sidesin the cytoplasm, which does not dissolve it. The nucleus contains DNA and DKNP. Also, there is a large amount of RNAin the nucleus. DNA in yeast is responsible for the accumulation and transfer of information about the microorganismto inheritance.

Another mandatory part of Saccharomyces cerevisiae is vacuoles. Vacuoles are special clusters that form in plasmaduring aging of yeast cells. It is separated from the cytoplasm by a special shell - a vacuolar membrane, whichconsists of proteins and lipids. The shape of the vacuole is constantly changing and depends on the movement andconcentration of the cytoplasm. Young yeast cells have vacuoles in the form of a certain number of small clusters. Inolder cells, vacuoles are represented as one large cluster. Vacuoles are responsible for the formation of compoundsthat undergo fermentation, and also form waste products. Young Saccharomyces cerevisiae cells have practically no fataccumulations. Some older cells have small inclusions of fatty elements. Old cells fat accumulates in large drops.

The reserve nutrient for Saccharomyces cerevisiae is glycogen. It is a substance from the group of polysaccharidesstructurally resembling amylopectin. It accumulates in media that are rich in sugar during the cultivation ofalcoholic yeast. When sugar is in short supply, glycogen is quickly consumed. Mature cells have approximately 40%glycogen. Young individuals practically do not have this substance.

The appearance of yeast cells characterizes the general condition of the body. By staining, it is possible todetermine the amount of glycogen, and as a consequence, the physiological state of yeast. In production, all stages ofyeast cell life are used at once: young, mature, old and dead. Mature cells are the most effective in terms offermenting energy.

For the production of alcohol, only those alcoholic yeasts that have sufficiently high fermentation properties areused. They must necessarily have an anaerobic type of respiration, ferment sugar quickly and fully, and also besufficiently resistant to the products of their vital activity and the products of the vital activity of othermicroorganisms. It is important that the yeast can tolerate a large amount of salts and dry substances that may bepresent in the alcoholic wort.

Distilleries that specialize in the processing of molasses are common yeast race Ya. Races Yal and V. are used forbakeries . They do a good job with the fermentation of sucrose, glucose and fructose. Raffinose is fermented only by30%. Therefore, the shortage of alcohol in such a situation is quite a large amount. Each percentage of raffinoseduring complete fermentation increases the alcohol yield by 1.46%.

The fermentation activity of yeast may be increased. This is possible due to the processes of mutagenesis orhybridization. To obtain yeast species with increased fermentation activity, the hybridization method is best suited.It is based on crossing two parent yeast species and breeding yeast races with pre-known, selected properties. Thus, anumber of important, effective yeast hybrids have been obtained, which have advantages over the yeast races Ya and V.The hybrids received a special enzyme - a-galactosidase, which allows the complete fermentation of raffinose. Someyeast hybrids have received better baking properties, as well as increased generative function. Hybrid 112 showedbetter maltase activity, however, its alcohol accumulation is less by 1% when compared with yeast of race B. Hybrids67 and 105 have the same alcohol yield as race B, but have a greater generative capacity. The G-67 race has increasedresistance to a low pH environment. It produces more alcohol, while reducing the cost of sucrose on third-partyproducts.

During the fermentation process of wort from raw materials that contain starch, yeast of race XII is used. Theyperfectly cope with the task of fermenting fructose, sucrose and maltose, but they do not ferment dextrins. Hydrolysisof dextrins is carried out during exposure to malt dextrinases. As a consequence, the entire fermentation rate ofwort, which contains starch, depends on the rate of hydrolysis of dextrins.

Optimal habitat for alcoholic yeast.

Alcoholic yeast normally lives in a peculiar environment in which there is a certain temperature, pH level andchemical composition of the nutrient medium.

What should be the temperature, as well as the pH of the mash?

Alcoholic yeast can live normally at different temperatures. However, the range from 29 to 30 degrees Celsius isconsidered the most pleasant for them. Very high or low ambient temperature slows down or completely neutralizes thevital activity of yeast. The maximum permissible temperature of yeast is 38 degrees Celsius. The minimum temperatureis 5 degrees. Other temperatures are not particularly pleasant for microorganisms, and at temperatures above 50degrees, individuals die.

It should be borne in mind that the normal temperature for adequate and effective yeast development and thetemperature at which the best fermentation activity manifests itself should not be the same. There are situations whenyeast that has been grown at a temperature of 17-22 degrees can have a greater fermentation energy than other yeasts.If the composition is fermented at a temperature that exceeds 30 degrees, it may have a negative effect on the qualityof the product. In order to preserve the enzymatic activity, lifting power and resistance of yeast, it is better toobserve the temperature regime within 28 - 29 degrees. Liquid based on substances with starch is recommended toferment in the limit of 28 - 32 degrees.

The rate of reproduction of wild yeasts and bacteria also depends on the increase in temperature, which cansignificantly exceed the rate of reproduction of saccharomycetes. For example, at a temperature of 32 degrees, thereproduction rate of wild yeast is 3 times higher and 8 times at a temperature of 38 degrees. Such rates of bacterialdevelopment also increase the level of acidity of the environment in which they live, which leads to a decrease in thelevel of alcohol yield. The level of acidity of the medium further affects the activity of the vital activity ofalcoholic yeast. Hydrogen ions can affect the membrane of microorganisms. A certain concentration can either increaseor decrease the ability of the shell to pass substances from the medium. Therefore, the level of acidity of the mediumdirectly affects the rate at which yeast receives nutrients from the brew, which affects the activity of enzymes andthe formation of vitamins by the bacterium. In addition, the pH level also affects the type of fermentation. Thus, ifyou shift the level of acidity towards alkalinity, the amount of glycerin in the medium will increase. The aciditylevel from 2 to 8 is considered optimal for the normal functioning of yeast. For growing yeast, the best option wouldbe to keep the pH between 4.8 and 5. At pH levels lower, yeast can develop, albeit slowly. The development of lacticacid bacteria at levels below 4.8 stops completely. This feature of alcoholic yeast can be used to suppress somebacteria in the wort. The liquid is artificially acidified to an acceptable level, they wait for some time and returnnormal indicators.

Composition of the optimal medium for alcoholic yeast

The chemical composition affects how many nutrients are needed for the normal functioning of alcoholic yeast. Itdepends on the quality of the nutrient medium and the conditions in which yeast was developed and their physiologicalcharacteristics. If we analyze the chemical composition of a yeast cell, then it consists of 47% carbon, 6.5%hydrogen, 31% oxygen, 7.5% nitrogen and 1.5% phosphorus. Traces of other elements may occur slightly: calcium,potassium, magnesium, sodium, sulfur. Their number does not exceed 0.5% of the total mass. Also, some yeast maycontain iron, copper or zinc residues.

Alcoholic yeast that succumbed to pressing contains almost 75% water and the rest of the dry matter. The totalmoisture content of the composition affects the ratio of the amount of intracellular and intercellular moisture. Thatis, the removal of water from the composition of alcoholic yeast as a whole does not affect their viability attemperatures within 50 degrees.

The dry parts of yeast consist of 25% organic parts: 13% protein, 6% glycogen, 2% fat, 2% cellulose. Yeast also has up to 5% ash.

Learn more about the composition of the yeast medium:

• Squirrels

Raw protein in yeast is about 50%, true in the region of 45% of the total amount of proteins. Thus, in thecomposition of raw protein, all compounds of nitrogen and nucleic acids can be found in the form of purine andpyrimidine amino acids.

• Glycogen

In cases where there are no substances necessary for yeast in the nutrient medium, glycogen is converted into alcoholor carbon dioxide.

• Trehalose

Trehalose is in the cell together with glycogen, because it is a fairly mobile carbon, which is considered a reserveand is an element to ensure the stability of yeast that is used for bakeries. The amount of such carbon in the yeastcell increases depending on the reduction of nitrogen in the medium or changes in the acid level of the medium tobelow 4.5.

• Fats

Oleic, linolinic and palmitic acid act as fats in alcoholic yeast.

• Ash

It is presented in the form of basic oxides.

• Phosphorus

The element is contained in the form of organic or inorganic phosphates. These parts are part of the molecules ofnucleic acids, coenzymes and thiamine, namely, traces of phosphorus can be found in the nuclear substances of cells.The element is important during the passage of various energy processes in yeast cells.

• Sulfur.

Sulfur in alcoholic yeast is represented in the composition of amino acids and vitamins. It can also be found in thecomposition of enzymes as sulfide and thiol groups.

• Iron

Iron takes part in the work of important enzymes, such as zymogenase and pyrophosphatase, and is also found inenzymes that are responsible for cell respiration.

• Magnesium

Magnesium is responsible for the activation of phosphatase and enolase in alcoholic yeast. The ions of the chemicalelement effectively cope with maintaining the activity of some enzymes during temperature rise. In addition, magnesiumhelps yeast process glucose faster: the higher the glucose in the yeast habitat, the more effectively magnesium copeswith this task. The optimal nutrient medium should have around 0.05% magnesium. In a way, with the help of magnesium,the fermentation process can be regulated by adjusting the amount of ions in the medium.

• Potassium.

The element is necessary for two functions: nutritional and for the reproduction of alcoholic yeast. Potassium takespart in the oxidative process and the process of glycolysis. Therefore, in fact, potassium helps regulate andstimulate the movement of phosphorus inside the yeast cell.

• Calcium

Calcium is used by yeast to activate processes in the microorganism. Calcium ions bind to ATP and inhibit some yeastenzymes. Increasing the amount of calcium ions inhibits yeast reproduction, reduces the ability of yeast to accumulateglycogen and increases the % amount of sterols. In numbers, calcium up to 40 mg per 1 liter of yeast liquid increasesthe ability of yeast to multiply. More inhibits reproduction.

• Trace elements.

Trace elements also take an active part in the process of yeast reproduction, as well as support from normal life. Infact, trace elements are included in all the compositions of enzymes, vitamins or other compounds that take part insynthesis. In addition, trace elements can regulate the speed, as well as the peculiarities of the course of certainchemical processes in the environment. Cobalt helps yeast to multiply, increases the amount of nitrogen and nitrogensubstances in yeast cells. It increases the synthesis of vitamin substances, riboflavin, ascorbic acids, etc.. Traceelements enter into compounds with other enzymes and elements, which causes their stimulating effect. The effect ofstimulation directly depends on the quality and strength of the connection that has arisen.

• Vitamins and other particles

An equally important factor for the optimal development of alcoholic yeast, as well as effective fermentation, arevitamins, which are used as cofactors in enzymes. By themselves, yeast can synthesize almost all vitamins. Theexception is biotin. It must be in a nutrient medium.

Among other particles, fatty acids can be distinguished, which affect the growth of yeast. The most stimulating isoleic acid with 18 carbon atoms. However, the concentration of acid in the nutrient medium should not be large, in therange up to 0.5 mg / ml. an increased concentration of oleic acid, on the contrary, slows down the growth ofmicroorganisms.

Nutrition and its sources for alcoholic yeast

Alcoholic yeast feeds exogenously and endogenously. During exogenous feeding, the microorganism receives nutrientsfrom the external environment. Endogenous nutrition implies the use of reserve substances that were accumulatedearlier. This method is "triggered" when the cell is starving. She begins to consume glycogen, trehalose lipids, etc..

Carbon nutrition of alcoholic yeast.

Carbon is quite an important element for alcoholic yeast. They use it for various organic compounds. For example, forglucose, mannose, fructose or galactose. It is also important to take into account the sequence with which the yeastcell consumes carbon sources. First of all, yeast consumes glucose and fructose. Yeast race affects the sequence offatty acid intake by yeast. This sequence is also affected by the composition of fatty acids. Acetic acid is absorbedby cells along with glucose. The tendency of carbon uptake corresponds to which of its sources most affects the rateof cell growth.

During continuous cultivation of alcoholic yeast cells, more carbon remains in the yeast habitat. In this case, itwill be absorbed by the cells last.

The absorption of substances also depends on the type of yeast. Wild yeast is good at assimilating galactose, andyeast of the Cand type. Clausseni absolutely do not absorb it.

In order for yeast to absorb maltose and sucrose normally, the enzymes start the hydrolysis process to neutralizedisaccharides into monosaccharides. During the transition of yeast from an anaerobic state to an aerobic one, theystop fermenting maltose and glucose, but their sucrose activity increases by 3 times. Maltose alcoholic yeast beginsto consume only after the medium runs out of fructose or glucose, but full fermentation of maltose still takes placeduring the stationary phase of growth of alcoholic yeast.

No less important during dissimilation and synthetic processes is organic acid. Yeast, depending on the species orrace, can use fatty acids as a carbon source. For example, yeast can consume acetic, pyruvic, lactic, butyric andother acids if their concentration is normal. Potassium salts and acids with carbon atoms in the molecules alsostimulate the growth of alcoholic yeast. They are able to accelerate the growth process up to 3 times when comparedwith other acid molecules.

Fatty acids, which have an average carbon chain length, are practically not consumed by alcoholic yeast. Lowconcentrations of such acids are acceptable for the nutrient medium, but high concentrations can inhibit the growth ofmicroorganisms. Acids with long carbon chains of 12 to 17 atoms in molecules are consumed depending on what type,genus and race of yeast.

In addition, alcoholic yeast can use products from the Krebs cycle as carbon sources. Namely: fumaric, malic, citric,succinic, and pyruvic acid can act as elements for carbon nutrition.

Nitrogen nutrition of alcoholic yeast.

Alcoholic yeast can consume all the amino acids that are in the yeast proteins due to inorganic nitrogenouscompounds. A type of Sacch yeast. Cereviesiae is capable of assimilating only two forms of nitrogenous compounds,namely ammonia compounds and organic compounds. Yeast is able to absorb nitrogen sulfate, urea, ammonium phosphate andammonia salts of fatty acids. If there is a sufficient amount of sugars in the medium, ammonia salts are used only toprovide the cell with a sufficient amount of nitrogen. In the process of nitrogen consumption by the yeast cell, theacidity of the medium changes due to the release of acids into the medium. Ammonia nitrogen is best absorbed byalcoholic yeast.

It should be borne in mind that amino acids in the medium are both sources of carbon and nitrogen at the same time.Nitrogen is formed due to the cleavage of amino groups from ketoacids and is absorbed by yeast cells. Amino acids canalso be absorbed from the nutrient medium if there is a sufficient amount of sugar in it, as well as a complete set ofthese acids. This nuance allows you to reduce the consumption of sugar to feed alcoholic yeast and significantlyincrease the yield of alcohol during the fermentation process. The same process guarantees the synthesis of proteins,as well as enzymes, including those that are already present in the cell.

Organic nitrogen can be consumed by yeast only if there is a sufficient amount of vitamins, namely biotype, thiamineand pyridoxine. Choline, purine, betaine, as well as other nitrogenous compounds of a similar type, yeast is not ableto digest. Peptides are partially absorbed. Their consumption depends on the complexity of the element: withincreasing complexity, assimilation decreases significantly. The permissible amount of peptides ensures the absorptionof amino acids.

The amount of nitrogen in yeast can tell you under what conditions the cells were cultured and what theirphysiological state is at the moment. The nitrogen content in the cells also depends on the amount of nutrients thatare additionally introduced and on the type \ race of yeast. In general, the amount of nitrogen in yeast ranges from 7to 10% per unit of dry matter.

Phosphoric nutrition of alcoholic yeast.

The anaerobic environment ensures the absorption of phosphorus by yeast during the initial fermentation period. Itsconsumption during this period is from 80 to 90% of the total content in yeast. Young cells that actively reproducehave more phosphorus in their composition compared to older cells. The trend is clearly seen in the dry matter ofmixtures: in the first 6 hours of fermentation of alcoholic yeast, 2% phosphorus is observed, when by the end offermentation in the region of 1%.

In the medium with starch raw materials, there are phosphorus-containing compounds necessary for alcoholic yeast. Inother food media, it is necessary to add orthophosphoric acid for the normal course of fermentation.

Other factors that affect the reproduction of alcoholic yeast

In addition to the parameters described above, the rate of yeast reproduction is affected by osmotic pressure in thecell of the microorganism, as well as its habitat. With increasing pressure, the rate of reproduction also increases.

It is possible to stimulate additional growth of alcoholic yeast by exposing them to ultrasound. After suchtreatment, invertase activity increases several times in yeast. Ultrasound also affects baking yeast quiteeffectively. In an hour of such exposure, it is possible to increase the lifting force of yeast by 15-18% and increasetheir amount of ergosterol by 45-60%. The effectiveness of exposure depends on the frequency of ultrasound.

Wine yeast shows the best fermentation results under the influence of Y-rays. Also, under such treatment, bakingyeast increases maltase activity. However, if yeast is irradiated with ultraviolet rays for a long time, then theylose their abilities, namely, they stop synthesizing leucine or isoleucine. Because of such experiments, it ispossible to obtain mutated cells that cannot secrete isobutyl and isoamyl alcohol. Baking yeast is affected byultraviolet rays in a different way: they increase their maltase activity several times.

Weak alkaline solutions, as well as alcohols or esters, negatively affect yeast cells by dissolving their lipoidsubstances. Thus, alcohol with a relatively small volume in the nutrient medium can significantly slow down thereproduction of yeast. But, if a sufficient amount of nutrient medium is supplied, yeast can multiply with a highconcentration of alcohol. Even with a proportion of 10% alcohol, yeast continues to ferment sugar, since thereproduction and development of cells depends on the amount of nutrients in the brew, and not on the amount of alcoholin it. In order to neutralize the effect of alcohol in the composition on yeast, there is a developed scheme thatferments the composition under vacuum.

Formalin and heavy metal salts negatively affect the vital activity of yeast. Even the smallest part of thesesubstances in the composition reduces the rate of development and reproduction of alcoholic yeast. Also, sulfurous,nitrogenous and hydrofluoric acid spoil the habitat for yeast. Small concentrations of substances reduce cell growth,as well as significantly impair their quality and lifting power.

Sulfuric acid in volumes from 0.35 to 0.6% does not affect the viability of yeast cells at the initial stages. Aftera day of yeast in this composition, about 2% of individuals die. Milk bacteria in a composition with such aconsistency die after 2 hours, and if you increase the composition of the solution to 0.5%, all bacteria die in 2hours. Wild yeast is more stable and can withstand a solution with a proportion of 1.3% sulfuric acid for more thantwo hours.

Organic acids of the free type inhibit yeast more effectively than salts. Even small concentrations of acids cansuppress the normal life of yeast, as well as accelerate their death. Butyric and caproic acid are the most affected.An increase in the suppression effect from acids is observed from a decrease in the acidity of the medium to 4 points.After a day of this effect, many plasmolized yeast cells can be observed.

It is possible to reduce the ability of yeast reproduction without increasing the number of dead cells due to formicacid. Also, you can use acetic acid, which has a weaker effect.

Butyric acid (0.045%), caproic acid (0.055%) formic acid (0.09%) propionic acid (0.12%) and acetic acid (0.45%) canreduce alcohol yield if a synthetic medium with 13% sucrose composition is fermented. The decrease is observed only ifRace V or Ya yeast is used, race G - 176 and G - 202 work normally. Such concentrations of acids can be found inmolasses, but there are fewer organic acids in this solution, and formic and propionic acid sometimes does not reachthe desired indicators.

Butyric and capronic acid blocks fermentation and inhibits the release of alcohols in yeast of all races.

Silver or copper in certain amounts can kill yeast. In extremely small amounts, heavy metals inhibit celldevelopment. The effect of metals on yeast depends primarily on the composition of the entire medium, its aciditylevel, temperature or the number of cells per gram of mash. For example, copper can be more aggressive for yeast inacidic environments, and silver manifests itself in ammonia solutions.

Furfural in the yeast habitat slows down cell reproduction by reducing the number of yeast buds, as well as theirsize. Small consistencies of this element in habitats reduce the maltase and zimase activity of microbial cells.

Sulfanol as an element suppresses yeast, but negatively affects lactic acid bacteria. Chlorine, in turn, destroysorganic substances by oxidizing them.

Ca, Mg, Fe ions in an increased amount destroy the aqueous envelope of yeast. Thus, there is a possibility of yeastagglutination, which also creates an electric charge on the surfaces of yeast cells.

Yeast itself has a negative electrokinetic potential. Therefore, they adsorb elements on the surface - melanoidins,which already have a positive potential value. If you lower the acidity of the yeast habitat, the potential of theelements increases, which also increases the adsorption processes of yeast cells. A large number of melanoidinsnegatively affect cells, stain them dark and inhibit vital activity until the death of the cell. The enzymaticactivity and the activity of invertase and catalase are also reduced. The presence of an element in the medium withinthe limits above the norm reduces the yeast population by half in less than a day. Do not forget that these elementsmay appear in the medium after the starch-containing raw materials are boiled.

If the acidity of the washing water is normal, then the coloring substances of the yeast cell are not amenable todesorption. Indicator 3 is considered normal. Desorption starts from pH at level 9.

Cysteine, glutathione, and other sulfhydryl compounds can activate some yeast cell enzymes. They promote the start offermentation, as well as activate and regulate the work of enzymes. This is important for normal functioning andmetabolism in yeast cells.

Sulfhydryl compounds are extremely important participants in electron transfer through cytochrome. Glutathione andcysteine promote faster alcoholic fermentation due to thiol enzymes, which are observed during the oxidation of sugar.But, this method is not effective in terms of price, the elements are quite expensive. In practice, yeast autopolysateis used.

The process of fermentation and respiration of yeast cells.

Anaerobic breakdown of carbohydrates.

Under anaerobic conditions, enzymatic carbon dissimilation occurs with significant energy release. In addition, itleads to the release of incomplete oxidation products, which is called fermentation.

During the fermentation process, organic compounds act as carbon acceptors. Oxygen does not take part in theseprocesses, and compounds appear as a result of oxidation.

The figure shows a detailed diagram of all the chemical processes that are observed during glucose fermentation.

1) First, the formation of phosphoric esters of Sugars occurs. The enzyme hexokinase and adenylic acid, which areconsidered phosphoric acid donors, convert glucose into glucopyranose-6-phosphate. The phosphoric group from ATP toglucose is transferred due to the process of catalysis by hexokinase. The remainder of phosphoric acid is thenattached in place of the 6 carbon atom. Magnesium activates the action of the enzyme. According to the same principle,the conversion of fructose and mannose is carried out, and the glucose reaction is responsible for the speed of theentire fermentation.

2) Then the resulting phosphate undergoes isomerization processes due to the enzyme glucose phosphate isomerase. Thereaction is reversible, resulting in fructose - 6 - phosphate.

3) The resulting element is susceptible to the action of the enzyme phosphofructoknase. Thus, the phosphoric acidresidue is attached to the place of the first carbon atom and due to ATP we get a new element - fructose - 1.6 -diphosphate. The transformation reaction is not reversible, and the sugar molecule passes into the labile state of theoxoform and becomes ready for further action and transformation by reducing the bond strength between 3 and 4 carbonatoms.

4) the enzyme aldolase triggers the decomposition of fructose 1.6 diphosphate into two parts of phosphotriose --­phosphoglycerine aldehyde and phosphodioxyacetone. This reaction is reversible.

5) The isomerization process begins between the obtained phosphotrioses due to the catalysis of the enzyme triosephosphatisomerase.

6) During the induction period until the formation of acetic aldehyde, the dismutation reaction between the aldehydemolecules begins. It is started by the enzyme aldehydmutase paired with a water molecule. One molecule ofphosphoglycerin aldehyde is reduced as a result and receives phosphoglycerin. The second molecule is oxidized andforms 3 phosphoglyceric acid. Phosphoglycerin does not take part in further reactions and is a by-product offermentation with the release of alcohol.

Further oxidation of 3 phosphoglyceric acid is carried out in a complex way. First of all, it is converted into1,3-diphosphoglycerin aldehyde, which attaches to itself the remains of inorganic phosphoric acids. Then, the enzymetriosophosphate dehydrogenase acts on the resulting aldehyde and oxidizes it into 1,3-diphospho-glycyrinic acid.

7) phosphotransferase takes part in the reaction of the phosphoric acid residue, in which a macroergic bond remainsand is transmitted with 1,3-diphosphoglycerol acid. The energy that is released during the oxidation of the aldehydeis accumulated in ATP.

8) The enzyme phosphoglyceromutase affects the result, and the acid is amenable to isomerization into2-phosphoglyceric acid.

9) As a result, after the distribution of energy within the molecules, 2-phosphoglyceric acid is converted intophosphoenolpyruvic acid. The catalyst of the reaction is enolase, which is activated by magnesium ions. In order tomaximize the effect of enolase, it is necessary to reach the acidity of the medium from 5.2 to 5.5 points. Otherparameters cause aggregation of enolase molecules.

10) phosphotransferase and potassium contribute to the transfer of phosphoric acid residue to ADP, and the energyfrom the reaction is accumulated in ATP.

11) The result in the form of acid passes into a stable ketoform.

12) Carboxylase acts on pyruvic acid and cleaves off carbon dioxide, which allows acetic aldehyde to be transformed.

13) Alcohol dehydrogenase begins the transfer of hydrogen to acetic aldehyde, which promotes the formation of thedesired ethyl alcohol, and also regenerates NAD.

Aerobic breakdown of carbohydrates

The breakdown of carbohydrates in aerobic conditions is almost the same as in anaerobic conditions. The difference isthat the formation of pyruvic acid is carried out by its complete oxidation to carbon dioxide and water in thetricarboxylic acid cycle. This cycle implies the sequential course of oxidative and reducing processes that transferhydrogen to molecular oxygen, which is considered the last acceptor. The transfer is possible thanks to carriermolecules, which also form a chain of respiration of cells. The scheme of reactions of chemical elements during theaerobic breakdown of glucose is shown below.

Glucose catabolism forms two molecules of the pyruvic acid we need. At the beginning of all processes, the firstmolecule undergoes decarboxylation. As a result of this process, we obtain activated acetic acid.

SN3 · CO · COON + CoASN + NAD — SN3-CO ~ CoASN + NAD · H2 + CO2

The second acid molecule lends itself to the enzyme pyruvate carboxylase. As a result, it condenses with carbondioxide molecules. As a result of the reaction, oxaleacetic acid is obtained.

SN3 · CO · COOH + CO2 + ATP ↔ HOOC · CH2 · CO · COOH + ADP + F

Oxaleacetic acid can be obtained from malic acid.

The whole cycle of tricarboxylic acids implies the beginning with the condensation reaction of acetyl - CoA togetherwith a molecule of oxaloacetic acid or oxaloacetate. The enzyme catalyst in this reaction is citrate synthase. As aresult of the reaction, we obtain citric acid, as well as coenzyme A of the free type.

The subsequent reactions are shown in the diagram. One such revolution of a pyruvic acid molecule implies theaddition of three water molecules to it and the release of H2 with CO _{2 molecules.} The equation looks likethis:

SN3 · CO · SOON + 3N2O — > 3S0 ₂ + 10 N.

In the cycle of tricarboxylic acids, not only carbohydrates break down. CTC also promotes the breakdown of fattyacids and amino acids.

Decays in an anaerobic and aerobic way deliver the necessary amount of energy to yeast, and also ensures the normalsynthesis of bioelements. For example, oxaloacetic and a-ketoglutaric acid are amenable to the reduction process byamination and transamination, which makes it possible to obtain aspartic and glutamic acid as a result. In general,the production of aspartic acid is possible from fumaric acid. The production of these acids occupies an importantplace during the synthesis of proteins from carbohydrates. To obtain the desired biomass, the cells of alcoholic yeastinteract with other elements. For example, cells may choose the anaplerotic pathway, in particular the pentosephosphate pathway. These elements are considered ancestral elements of nucleotides and corresponding acids.

The oxidation of sugar has a much larger amount of energy that is released. Thus, as a result of the reaction, it islikely to obtain a larger number of metabolites that are ready for further reactions and synthetic processes. Becauseof this, the rate of growth and reproduction of yeast cells increases markedly, as does their biomass.

The amount of sugar consumed during biosynthetic fermentation processes.

Yeast generation involves a complex process that is based on a certain number of complex closely related chemicalreactions. It is impossible to unambiguously calculate how many nutrients will be needed to generate yeast. Therefore,theoretically approximate practices are used, which allow us to calculate the total amount of biosynthesis andfermentation.

Based on research, it has been proven that sugar is used most of all to produce yeast from molasses. To obtainfinished marketable products, approximately 64.6% of sugar is lost, taking into account all losses duringfermentation. In more modern factories that specialize in certain methods, this indicator is slightly lower.

During yeast production, sugar is consumed in order to obtain three products, namely the yeast itself, alcohol andcarbon dioxide. In order for sugar to be used as efficiently as possible, all these products must be disposed of.During alcoholic fermentation, sugar from molasses is consumed almost without loss for the formation of the necessaryproducts. Unfrozen sugar remains in the molasses in the region of 2-3%. Sugar losses in such a process amount toapproximately 7 to 12% of the sugar that was introduced into the process. Therefore, the net alcohol yield ranges from88 - 93% of that which was calculated theoretically. The amount of glycerin that is formed from fermentation affectsthe composition of the nutrient medium, as well as its physical and chemical parameters.

The amount of obtained biomass of yeast cells, as well as the stage of their active life depends on the direction ofthe fermentation process. The consumption of sugar for the formation of biomass also depends on this. In the processof working with mature mash to obtain baking yeast, they try to get as much yeast biomass as possible. By themselves,yeast can be re-directed to fermentation, which increases the amount of biomass without compromising sugarconsumption. When using yeast several times, their energy does not decrease, but on the contrary increases. Theintensity of fermentation from this also increases, due to a larger amount of alcoholic yeast.

A lot of sugar is used for the normal respiration of yeast cells during yeast production. In numbers, this is about 6- 15% of the amount that is used in general. This expense is not stable. It may depend on the concentration of sugarin the nutrient medium, as well as the rate of oxygen saturation of the composition, temperature or other indicators.Based on this, there are ways to increase the amount of alcohol produced during the processing of the composition.

Theoretically, based on the equations of yeast operation, 66.7% of carbon from sugar is converted into alcohol, andthe remaining part is converted into CO2. Therefore, the amount of carbon that goes into building biomass andrespiration depends on the amount of explicit sugar in the habitat.

An increase in the concentration of sugar in the yeast nutrient medium affects the amount of biomass produced andreduces the CO2 output during yeast respiration. That is, fermentation with this approach is more economical.

Lowering the temperature of the brew reduces the sugar consumption for yeast respiration, and an increase in theintensity of oxidative reactions affects a lower yeast yield.

Microorganisms living with yeast

During the fermentation process, it is extremely important to protect the yeast from unwanted other microorganismsthat may interfere with the normal operation of the yeast. These may be extraneous bacteria or wild yeast races thatenter the nutrient medium accidentally with water, air or other types of raw materials. After getting into the devicesin which fermentation takes place, extraneous microorganisms can accumulate and eventually displace the desired yeastculture. In addition, foreign bacteria consume part of the sugar from the mash, which generally reduces the amount offinal alcohol. Also, they can synthesize extraneous organic acids, enzymes and other products that lead to thefermentation of the medium, as well as a decrease in the properties of yeast. As a result, the amount of starch andunfrozen sugar in the mash increases.

Details about extraneous microorganisms

Lactic acid bacteria

In total, there are several types of lactic acid bacteria, namely cylindrical, rod-shaped, spherical, spherical,gram-positive, immobile and non-spore-forming. Lactic acid bacteria of the heterofermentative type, like lactic acid,realize volatile acids, alcohol and hydrogen.

Lactic acid bacteria grow best at a temperature of 20-30 degrees. Thermophilic species of lactic acid bacteria growbest at temperatures 20 degrees higher. At the same time, like other microorganisms, lactic acid bacteria die attemperatures from 70 to 75 degrees.

Most often you can find such groups of bacteria: Lacto. bacillius plantarum, Lact. breve, Lact. fermentii,Leuconostoc mesenterioides, leuc. agglutinans. Bacteria with the specific name Leuconostoc mesenterioides are framedin a mucous capsule that allows them to withstand high temperatures and exposure to acids. In a liquid medium, theydie at a temperature of 112 degrees in 20 minutes. They can live in a solution of sulfuric acid for an hour. Leuc.Agglutinans can stick to yeast and also glue their cells together.

Acetic bacteria

Acetic bacteria are represented as gram-negative, rod-shaped or undisputed individuals that are exclusively aerobiccells that live in a yeast-like environment. Acetic bacteria can act as an oxidizer on alcohol and acetic acid mayresult. Similarly, propionic acid is obtained from propyl alcohol, butyl alcohol is obtained from butyl alcohol. Sometypes of bacteria can also affect glucose by producing gluconic acid or xylose by producing xylonic acid. However,ordinary ethyl alcohol is considered the main means of vital activity of such bacteria. The most common types are:Acetobacter aceti, Acet. Pasteurianium, Acet. oxydans. These are rod-shaped individuals up to 3 microns. Sometimes,they are connected in chains. They live in an environment from 20 to 35 degrees. The first type of bacteria canwithstand an alcohol concentration of up to 11%. Yeast slows down its growth and development if the number of suchbacteria, as well as their waste products, becomes a lot.

Butyric acid bacteria.

Butyric acid bacteria are represented in the form of large and mobile rods up to 10 microns long. They arespore-forming and exceptionally anaerobic. The spores of such bacteria are presented in the form of cylinders orellipses. In addition to butyric acid, when oxidized, they can produce acetic, lactic or capronic acid, but in smallerquantities. In addition, the production of ethyl or butyl alcohol is possible. Such fermentation spreads well inpumping stations, pipes or similar hidden places. The temperature for normal life is from 30 to 40 degrees. Theacidity of the medium is up to 4.9 points. In other environments, butyric acid bacteria do not develop.

It is not acceptable to observe butyric acid bacteria during the production of alcohol, since the acid they producesuppresses the normal operation of yeast.

Putrefactive bacteria

Putrefactive bacteria are the types of bacteria that are responsible for the breakdown of protein substances. Theycan live in both aerobic and anaerobic conditions. Under aerobic conditions, they are able to completely mineralizeprotein to carbon dioxide. In anaerobic environments, toxic substances accumulate in the environment, as well as otherorganic compounds. Bacteria move well, are resistant to high temperatures, and also form spores. Normal temperatureranges from 36 to 50 degrees Celsius. Anaerobes include E. coli and Proteus vulgaris. To aerobic Clostr. Nutrificumand Clostr. sporogenes.

Putrefactive bacteria have a particularly negative effect on the yeast of baking races. They significantly shortentheir shelf life. Some putrefactive bacteria can form nitrites, which noticeably slow down the reproduction of yeast.

Wild yeast

Yeast that is considered dangerous for the production of alcohol. They consume many times more than ordinary yeastsugar, while releasing little alcohol. Cultured yeast does not take root well with wild cells. Many types of wildyeast convert sugar into org. Acids, as well as engaged in the oxidation of alcohol.

Microflora of water and air.

The water that is used to prepare the habitat should not contain more than 100 bacteria per milliliter. Large alcoholplants use water from reservoirs with microorganisms of the following types: Esch. coli, Esch. freundi(Bact.citrovorus), Klebsiella aerogenes, Acrobacter cloacae, Bac. Subtilis, Bac. Mesentericus, Pseudomonasnonliguefaciens.

However, in one milliliter of such water there may be a lot of acidic bacteria. Therefore, it is pre-chlorinated inorder to stabilize the number of microorganisms. Sodium hypochlorite, lime chloride or calcium hypochlorite are usedin this case. Up to 40 mg of active chlorine is needed for one liter of such water. After disinfection, water can beused for technological purposes. Sometimes you can use dichlorantin. This drug is non-toxic and contains almost 70% ofactive chlorine. It is easily soluble in alcohol, as well as chlorinated carbons, while poorly soluble in water. Ifthe active chlorine in the water remains at a level of up to 20 mg / l, spore-forming bacteria do not die. Thus, evenmore alcohol is obtained as a result due to improved alcoholic fermentation.

The air is also amenable to purification, since a huge number of microorganisms enter the composition with it, whichnegatively affect the production of alcohol and the properties of baking yeast. Workshops with feed yeast in factoriesare also cleaned. Bacteria of the following types live in the air: Bac. Mesentericus, bac. mycoides, Bac. megatherium,Bac. subtilis, bacteria of the genus Pseudomonas, sarcins (Sarcina lutea), spores of mold fungi of the genusPennicilium and Aspergillus, yeast-like fungi of the genus Candida. Sometimes lactic acid bacteria are found.

Purification occurs due to the air being drawn in by blowers from places that are furthest from the ground (sometimeseven above the roof of the plant). After that, oil filters are installed on them, which carry out primary cleaning.Wet-air pumps require the installation of filters on the suction ducts. Turbo blowers require the installation offilters on the discharge lines.

"Laik" filters are often used. Hydrophobic fabric acts as a filter material. Air with such a filter can be cleanedfor 3 months without the need for fabric replacement. The purity of the air is maintained in the range of 97-99%.There are filters that use glass wool as a filter material.

Naturally Pure yeast culture.

Naturally pure culture is yeast that can be grown under optimal conditions, under which foreign microorganisms aremoderately fed with inhibition of development.

The growth temperature of the added microorganisms and yeast is almost the same. It also runs off with thetemperature of normal alcoholic fermentation, and therefore the medium is regulated by sulfuric or lactic acid bychanging the pH of the medium. Of course, the pH is not so pleasant for the active reproduction of yeast, but thisapproach allows you to obtain a microbiologically pure culture.

Hot superheated oil pump replacement with BTKF-K 65-250 analog (3000)

The dimensions and dimensions are suitable in order not to alter the pipe binding and meet the basic characteristics.In this pump, we have an impeller diameter of 245 mm, and the replacement of the BTS Engineering pump offers a wheel in a 242 mm configuration, which is not particularly important when replacing and has no significant fundamental differences.

Dimensions of the BTKF-K 65-250 pump for comparison Allweiler NTT65 250 U5A 4W Centrifugal Thermal Oil