ロータリー・シェーカーにおけるフラスコ内の液流型 : (第1報) 完全流体について(生物化学工学特集号-II 滅菌および培養工学)

概要

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It is a well-known fact that production expansion in the fermentation industry awaits additional studies on fermentation from liquid, which must begin flask level. The objective of this study is to clarify the nature of liquids in flasks; a preliminary problem directly connected with production expansion.It is clear that the geometrical shape and dimension of a liquid free-surface in a shaken flask are affected by many factors; i. e., liquid volume, size of the flask, rotation speed and eccentricity, etc.The interrelation among the above-mentioned factors involved in affecting the shape of the liquid free-surface (parabolic surface of revolution) was studied theoretically, assuming that the liquid in question was subject only to gravitational and centrifugal forces. The liquid was assumed to ideal (viscosity, μ=0). Two sorts of dimensionless terms emerged from the analysis. The experimental data using water as the experimental liquid agreed favorably with the analysis, as shown in Fig. 7.
社団法人日本生物工学会の論文
1965-08-25