靓掣魅影
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.
beetleleon
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.
emmazhaoyang
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.
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