醗酵液のレオロジー的研究 (第4報) : 稀釈率による醗酵液のレオロジー的特性値の変化

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For studying the effect of dilution rate on rheological characteristics of kanamycin (Km) fermentation broth, several dilution rates of "oleum zinci oxidi" in the typically Bingham-plastic behavior were analysed rheologically, and a straight line was obtained by plotting l/η' or l/S. against D, where η' is plastic viscosity in poise, S. is yield stress in dyne/cm^2,and D is dilution rate in %.Experimental results proved that above relationships can be applied for Km fermentation broth. Furhermore l/η_<ap> was observed to be linearly related with D, where η_<ap> is apparent viscosity in poise.Then the relationship between l/η_<ap> and D was investigated with several Km fermentation broths, and the following equation was yielded : l/η_<ap>=kD+l/η_<ap>(o), where η_<ap>(o) is apparent viscosity at D=o for each fermentation broth, and k is gradient constant, because a straight line was obtained by plotting η_<ap>(o) against k.When apparent viscosity of a fermentation broth is measured, apparent viscosity at any dilution rate can be determined without experiments.
社団法人日本生物工学会の論文
1961-09-15