The upcoming discussion will update you about the difference between acetic vinegar and vinegar. The word 'vinegar' is derived from the French term 'vinaigre' (vin = Wine+ aigre = sour), meaning "sour wine". It contains about 40% acetic acid by weight and small quantities of alcohol, glycerol, esters, sugars, and salts. Vinegar is the product obtained as a result of [...]
Citric acid is sold in the market as an anhydrous crystalline chemical, as crystalline monohydrate, or as a crystalline sodium salt. Citric acid is used in the soft drinks, jams, jelly, wines, candies and frozen fruits. It also used in artificial flavours. In medical applications, it is used in blood transfusion and as effervescent product. In cosmetic industries, various astringent [...]
In this article we will discuss about:- 1. History and Design of Fermenters 2. Basic Functions of Fermenters 3. Types 4. Construction 5. Design and Operation 6. Aseptic Operation and Containment 7. Batch Fermentation 8. Fed-Batch Fermentation 9. Continuous Fermentation 10. Scale-Up of Fermentations. History and Design of Fermenters: De Becze and Liebmann (1944) used the first large scale (above [...]