实验原理英文

不知道还行吗？Experiment 3 of the raw materials of starch fermentation alcohol First, the experiment was 1. Understanding of the types of alcohol fermentation. 2. Understanding and learning materials to starch fermentation production of alcohol and alcohol content of the entire process. 3. Master alcohol fermentation of starch materials in the process of liquefaction glycosylated methods. 4. Conway to master plate, distillation of the content of alcohol. Second, the principle experiment 1. Fermentation bacteria in accordance with the classification, alcoholic fermentation there are mainly two ways: alcoholic fermentation of yeast and bacterial fermentation of alcohol. 2. Variety of industrial alcohol and liquor production, the main role of alcohol fermentation by yeast is completed, the alcoholic fermentation of yeast is the foundation of their process. Usually for alcohol fermentation yeast strains: Saccharomyces cerevisiae Saccharomyces cerevisiae Karl yeast S. carlsbergensis Candida Candida sp. 3. Fermentation medium due to the composition and the ratio of different strains, as well as equipment and raw materials of different sources and quality vary. However, the medium used by the comprehensive nutritional components, either carbon and nitrogen sources, inorganic (including trace elements), the growth factor. 4. Saccharomyces cerevisiae Saccharomyces cerevisiae can not directly use starch to ethanol fermentation, the raw materials must be pretreated, usually including liquefaction, saccharification. At present the use of a multi-amylase and a glucoamylase. 5. Alcohol content of the determination of many. Conway improved plate combined with a micro-proliferation law and the merits of colorimetric method is simple, rapid and accurate. Distillation of alcohol content is simple and convenient. Third, experimental materials 1. Bacteria: Saccharomyces cerevisiae Saccharomyces cerevisiae 2. Medium (g/100ml): 2 g glucose, pancreatic peptone 2 g, 1 g yeast extract, H2O 100ml, pH 5.0-5.5, temperature, and 30 ℃. 3. Key reagents and test solution: 4% potassium dichromate, saturated K2CO3, glycerol closures expected, a-amylase, glucoamylase, maize flour 4. Main apparatus, equipment: Sanjiaoping, heated incubators, such as a water bath shaker. 4, process, 4.1 corn flour liquefaction, saccharification 1. Said from 150 g corn flour or rice flour in 1000 ml beakers, by adding 5 g a-amylase (120 u / g dry starch), 150 ml distilled water-slurry, and then stir-plus-80 ℃ above 300 mL water. 2, add to the corn slurry 3 g CaCl 2, stirring to dissolve. Adjust pH to 5.7-6.03, at 92 ℃ water bath for 30 min pot insulation, and then boiled 5-10 min enzyme inactivation (Why?), And cooling to 60 ℃. 4, adjusting the pH of 4.8-5.4. Join 5 g glucoamylase (130 u / g dry starch). 5,60 ℃ water pot insulation 30 min. 6 constant volume to 450 mL. 7 fully stirring, static or centrifugal, from the supernatant 8 with sweetness of sugar meter 9 packed in 250 ml of three Sanjiaoping sterilization in reserve. 4.2 inoculation, fermentation 1. Vaccinated 10% of the Saccharomyces cerevisiae strain liquid. 2.30 ℃, thermostats culture, fermentation, 7 - 10 days. 3. Saccharomyces cerevisiae strain liquid: Preparation of the Group under the terms of the volume of fermentation medium for liquid and strain.

A, test a purpose1.Understand the type that the alcohol ferment. 2.Understand and study to ferment whole processeses of produce the alcohol and alcohol content measurements by starch quality raw material. 3.Control the starch quality raw material alcohol to ferment process in of the liquefaction sugar turn a method. 4.Understand to control a Kang Wei Min method and distil the method of the method measurement alcohol content. Two, test principle1.According to ferment germ to grow a classification, the alcohol ferment of the path mainly has 2 kinds:The leaven alcohol ferments method and germ alcohol to ferment a method. 2.In the industrial alcohol with the production of various wet goods, the alcohol ferments a function mainly finished from the yeast fungus of, so the alcohol of yeast fungus' fermenting a function be their crafts foundation.Usually used for the germ kind that the leaven alcohol ferment to have: Make wine the cerevisiae of the leaven SaccharomycesCarl leaven S. carlsbergensis False silk leaven Candida sp. 3.Ferment a constitute of culture media and go together with compare have because the germ grows dissimilarity, equipments and craft dissimilarity and raw material source and quality dissimilarity difference.But, comprehensive nourishment composition of culture media use, not outside is a carbon source, nitrogen source, have no machine salt(include a little chemical element), growth factor etc.. 4.Make wine the cerevisiae of the leaven Saccharomyces can't directly make use of starch to carry on alcohol to ferment, so have to carry on preparing a processing to the raw material, usually include liquefaction, sugar to turn.Use the a-starch Mao and sugar more to turn Mao to carry on currently. 5.The measurement method of alcohol content is a lot of.Improve the Kang Wei Min method combined the advantage of little proliferation method and ratio color method and had a simple, fast and accurate etc. advantage.Distil the method measurement alcohol content in brief convenient. Three, test material1.The germ grow:Make wine the cerevisiae of the leaven Saccharomyces2.Culture media( g/100 mls): The glucose 2 gs, the Yi egg white Mao 2 gs, the leaven withdraws the thing 1 g, the H2 Os 100 mls, pH 5.0-5.5, development temperature, 30 ℃ . 3.Mainly try and try a liquid:4% heavy chrome sour potassium, saturated K2 CO3, the glycerin anticipate, a-starch Mao, the sugar turns Mao, cornstarch4.Main instrument, tool:The triangle bottle, constant temperature development box, water bath shakes a bed etc.. Four, operate processThe liquefaction, sugar of the 4.1 cornstarch turn1.call to take a 150 g cornstarch perhaps the rice flour is at the 1000 ml beaker in, join the 5 g a-starch Mao(namely 120 us/g stem starch), the 150 ml distilled water adjusts syrup, then side mix blend the side add a 300 mLs the hot water of above 80 ℃ . 2, to join a 3 g CaCl in the corn syrup 2, the agitation makes it fuse.Regulate pH to 5.7-6.03 and place the heat preservation 30 mins in pot at 92 ℃ water bath, then boil a 5-10 mins to make Mao to put out to live(why?), And reduce the heat to 60 ℃ . 4, regulate pH to 4.8-5.4.Join a 5 g sugar to turn Mao(the 130 us/g stem starch). 5, 60 ℃ water bath heat preservation in pot 30 mins. 6 certainly permit to 450 mLs. 7 full after mix blend, quiet place or leave heart, take up the pure liquid8 account measurement sugar a degree with the sugar degree9 load separately in put out a germ back up in the triangle bottle of 3250 mlses. 4.2 inoculate, ferment1.Inoculate to 10%ly make wine leaven liquid germ to grow. 2.30 ℃, Constant temperature development, ferment, 7-10 day. 3.Make wine leaven liquid germ to grow:Each one according to make of ferment the quantity of culture media to compute and prepare that the liquid germ grow.

实验十六 几种类型的缺氧及影响缺氧耐受性的因素一、几种类型的缺氧【实验目的】1．在动物身上复制低张性、血液性缺氧，并了解缺氧的分类。2．观察缺氧对呼吸的影响和血液颜色的变化。【实验原理】氧为生命活动所必须。当组织得不到充足的氧，或不能充分利用氧时，组织的代谢、功能，甚至形态结构都可发生异常变化，这一病理过程称为缺氧。本实验将小白鼠放入密闭的缺氧瓶内，小白鼠不断消耗氧气，瓶内氧分压不断下降，复制低张性缺氧。CO与Hb结合形成HbCO，使血红蛋白失去携带氧的能力，本实验将CO通入缺氧瓶内，复制CO中毒性缺氧。亚硝酸钠可使二价铁的血红蛋白氧化成高铁血红蛋白，高铁血红蛋白与羟基牢固结合而失去携带氧的能力，本实验将亚硝酸钠注射入小白鼠腹腔，复制亚硝酸钠中毒性缺氧。【材料与方法】一、实验对象：小白鼠二、药品和器械：缺氧瓶、注射器、天平、剪刀、钠石灰、5%亚硝酸钠、1%美兰、生理盐水。三、观察指标：观察动物的一般情况，呼吸频率(次/10秒)及深度，皮肤和口唇的颜色。四、方法与步骤(一)低张性缺氧1．取钠石灰少许(约5克)及小白鼠一只放入缺氧瓶内。观察动物的一般情况，呼吸频率(次/10秒)，深度，皮肤和口唇的颜色，然后塞紧瓶塞，记录时间，然后每3分钟重复观察上述指标一次(如有其他变化则随时记录)直到动物死亡为止。2．动物尸体留待2、3实验做完后，再依次打开腹腔，比较血液或肝脏颜色。(二)CO中毒性缺氧1．取小白鼠一只放入缺氧瓶中，观察其正常表现。2．用注射器抽CO 2~4ml，缓慢注入瓶中。3．观察指标与方法同(一)。(三)亚硝酸钠中毒性缺氧1．取体重相近的两只小白鼠，观察正常表现后，分别向腹腔注入5％亚硝酸钠0.3ml，其中一只注入亚硝酸钠后，立即再向腹腔内注入1％美兰0.3ml，另一只再注入生理盐水0.3ml。2．观察指标与方法同(一)。【注意事项】：1．低张性缺氧实验，缺氧瓶一定要密闭。2．小白鼠腹腔注射，应稍靠左下腹，勿损伤肝脏，但也应避免将药物注入肠腔或膀胱。3．CO已于实验前置备完毕，装于贮气袋。二、影响缺氧耐受性的因素【实验目的】了解条件因素在缺氧发生中的重要性和临床应用冬眠和低温治疗的实用意义。【实验原理】病因为疾病发生所必须并决定疾病的特异性的因素。疾病发生还取决于机体所处的内部与外部条件，条件可通过增强或削弱病因的致病性，改变机体对疾病病因的耐受性，促进或延缓疾病的发生。本实验通过改变机体的内部与外部条件，观察小白鼠对缺氧耐受性的变化。【材料与方法】一、实验对象：小白鼠二、器械和药品：缺氧瓶、测氧仪、天平、注射器、温度计、烧杯、钠石灰、1%咖啡因、0.25%氯丙嗪、生理盐水。三、观察指标：存活时间、耗氧量、耗氧率。四、方法与步骤(一)环境温度变化对缺氧耐受性的影响1．取缺氧瓶三只，各放入钠石灰少许。2．取500毫升烧杯两只，一只加入碎冰块和冷水，将杯内水温调到0~4℃，另一只加入热水，将温度调到40~42℃。3．取体重相近的小白鼠三只，称重后分别装入缺氧瓶中，其中的两只分别放于盛有冰水或热水的烧杯内，另一只置于室温中，塞紧瓶塞后开始计时。4．持续观察各鼠在瓶中的活动情况，待小白鼠死亡后，计算存活时间，并立即从烧杯内取出缺氧瓶，置于室温中平衡15分钟。5．用测氧仪测定瓶内空气的剩余氧浓度，方法见附录1。或用测耗氧量装置测定总耗氧量(A)，方法见附录2。然后再用测瓶内气体容积装置测出瓶内空气的容积(，方法见附录3。6．如有血气分析仪，可直接测定瓶内空气的氧含量。7．根据小白鼠体重(W)，存活时间，总耗氧量 ，计算小白鼠耗氧率(R)ml/g/min。计算方法：(1)由测氧仪测得瓶内空气的剩余氧浓度(C)和用测瓶内气体容积装置测出瓶内空气的容积(，求总耗氧量(A)A(ml)＝(20.94%-C)× B(2)小白鼠耗氧率(R) R(ml/g/min)=A÷体重(克)÷存活时间(分)(二)机体状况不同对缺氧耐受性的影响