The article summarizes the work of this laboratory on the design of eleven types of amperometricpenzyme electrodes mainly based on the CLARK oxygen sensor in connection with cross-linked oxidases. Special attention is paid to the sensors coupled with plant tissue slice for determining L-ascorbic acid and phenols. A “second generation” bienzyme electrode is reported which enables tow analytes forming a metabolic couple to be determined simultaneously. A principle of the first useful model of conductimetric enzyme electrode for assaying urea and arginase is also presented.
{"title":"Recent progress in developing enzyme and tissue‐based membrane electrodes","authors":"L. Macholán","doi":"10.1002/abio.370070615","DOIUrl":"https://doi.org/10.1002/abio.370070615","url":null,"abstract":"The article summarizes the work of this laboratory on the design of eleven types of amperometricpenzyme electrodes mainly based on the CLARK oxygen sensor in connection with cross-linked oxidases. Special attention is paid to the sensors coupled with plant tissue slice for determining L-ascorbic acid and phenols. A “second generation” bienzyme electrode is reported which enables tow analytes forming a metabolic couple to be determined simultaneously. A principle of the first useful model of conductimetric enzyme electrode for assaying urea and arginase is also presented.","PeriodicalId":7037,"journal":{"name":"Acta Biotechnologica","volume":"11 1","pages":"547-553"},"PeriodicalIF":0.0,"publicationDate":"1987-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78945236","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Partition of cell particles and macromolecules. New York, Chichester, Brisbane, Toronto, Singapore: John Wiley & Sons, 1986. Third Edition, 346pp., 61.35 £","authors":"H. Wand","doi":"10.1002/abio.370070209","DOIUrl":"https://doi.org/10.1002/abio.370070209","url":null,"abstract":"","PeriodicalId":7037,"journal":{"name":"Acta Biotechnologica","volume":"1992 1","pages":"146-146"},"PeriodicalIF":0.0,"publicationDate":"1987-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89010360","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
An attempt is made to give a thermodynamic interpretation of the complete temperature profile curve of ethanol formation. Taking into consideration an enhancing competition between thermal activation and thermal deactivation of ethanol formation at increasing temperatures and supposing that the ethanol production is affected by a reversible and an irreversible term of thermal deactivation of a modified ARRHENIUS equation being current for the total biokinetic sphere may be derived: . The quantities ΔH and ΔHD2T are identical with the temperature functions of the change of entropy caused by reversible and irreversible deactivation of ethanol formation, respectively. Accordingly for the yeast strain Saccharomyces cerevisiae Sc 5 the calculated entropy coefficients of reversible and irreversible thermal deactivation of ethanol formation amount to C = (0.245± 0.013) kJ/mol · deg.2 and C = (1.657 ± 0.046) kJ/mol · deg.2.
{"title":"Effects of temperature on microbial ethanol production. II: A thermodynamic interpretation of the temperature profile curve of ethanol production","authors":"K. Richter","doi":"10.1002/ABIO.370070207","DOIUrl":"https://doi.org/10.1002/ABIO.370070207","url":null,"abstract":"An attempt is made to give a thermodynamic interpretation of the complete temperature profile curve of ethanol formation. Taking into consideration an enhancing competition between thermal activation and thermal deactivation of ethanol formation at increasing temperatures and supposing that the ethanol production is affected by a reversible and an irreversible term of thermal deactivation of a modified ARRHENIUS equation being current for the total biokinetic sphere may be derived: . The quantities ΔH and ΔHD2T are identical with the temperature functions of the change of entropy caused by reversible and irreversible deactivation of ethanol formation, respectively. Accordingly for the yeast strain Saccharomyces cerevisiae Sc 5 the calculated entropy coefficients of reversible and irreversible thermal deactivation of ethanol formation amount to C = (0.245± 0.013) kJ/mol · deg.2 and C = (1.657 ± 0.046) kJ/mol · deg.2.","PeriodicalId":7037,"journal":{"name":"Acta Biotechnologica","volume":"69 1","pages":"127-134"},"PeriodicalIF":0.0,"publicationDate":"1987-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76552528","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Pörschmann, J. Pörschmann, L. Liebetrau, I. Kühn, R. Pätz
By using tailor-made capillary columns the changes of the free fatty acid spectrum during anaerobic putrefaction of piggery waste and sludge at pH 5.0–5.5 were examined. Free fatty acids with 18 to 22 carbon atoms were the main components before putrefaction. With progressive fermentation time the share of short chain acids formed from higher acids was increased.
{"title":"Gas chromatographic analysis of free fatty acids. Part 2: Determination of free fatty acids during anaerobic putrefaction","authors":"S. Pörschmann, J. Pörschmann, L. Liebetrau, I. Kühn, R. Pätz","doi":"10.1002/ABIO.370070523","DOIUrl":"https://doi.org/10.1002/ABIO.370070523","url":null,"abstract":"By using tailor-made capillary columns the changes of the free fatty acid spectrum during anaerobic putrefaction of piggery waste and sludge at pH 5.0–5.5 were examined. Free fatty acids with 18 to 22 carbon atoms were the main components before putrefaction. With progressive fermentation time the share of short chain acids formed from higher acids was increased.","PeriodicalId":7037,"journal":{"name":"Acta Biotechnologica","volume":"7 1","pages":"479-483"},"PeriodicalIF":0.0,"publicationDate":"1987-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85021907","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Biotechnology in agriculture and forestry. Tress I. Berlin, Heidelberg, New York, Tokyo: Springer‐Verlag, 1986. 150 figs., 515 pp., 298 DM","authors":"R. Pätz","doi":"10.1002/abio.370070210","DOIUrl":"https://doi.org/10.1002/abio.370070210","url":null,"abstract":"","PeriodicalId":7037,"journal":{"name":"Acta Biotechnologica","volume":"3 1","pages":"146-146"},"PeriodicalIF":0.0,"publicationDate":"1987-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79001411","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Mietz, F. Berg, V. Jacopian, B. Philipp, I. Sauer
To enhance the digestibility of wheat straw as an animal feedstock a partial delignification by action of 1percnt; aqueous alkali in combination with mechanical pre- and after-treatment steps is proposed. On the basis of in vitro digestibility by cellulase the influence of various process parameters on the effect obtained is summarized. Sheep feeding studies comparing original and chemomechanically pretreated straw confirm the suitability of the process-principle proposed for upgrading cereal straw. The practical feasibility of the process is considered with regard to animal nutrition and technology.
{"title":"Naturwissenschaftliche und technologische Aspekte eines mechanisch‐chemischen Strohaufschlußverfahrens","authors":"M. Mietz, F. Berg, V. Jacopian, B. Philipp, I. Sauer","doi":"10.1002/ABIO.370070208","DOIUrl":"https://doi.org/10.1002/ABIO.370070208","url":null,"abstract":"To enhance the digestibility of wheat straw as an animal feedstock a partial delignification by action of 1percnt; aqueous alkali in combination with mechanical pre- and after-treatment steps is proposed. On the basis of in vitro digestibility by cellulase the influence of various process parameters on the effect obtained is summarized. Sheep feeding studies comparing original and chemomechanically pretreated straw confirm the suitability of the process-principle proposed for upgrading cereal straw. The practical feasibility of the process is considered with regard to animal nutrition and technology.","PeriodicalId":7037,"journal":{"name":"Acta Biotechnologica","volume":"15 4","pages":"135-145"},"PeriodicalIF":0.0,"publicationDate":"1987-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91431206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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