water activity
The addition of nutrients and electron acceptors
Stimulate activities that promote degradation of pollutant by the indigenous or existing microbial populations in the contaminated area
The addition of specific metabolic capabilities that will promote degradation of the contaminant to the microorganisms
This method can increase carrying capacity of the system to degrade a
water, those free complex carbohydrates turned into fermentable sources through pre-treatment process - saccharification. Then, it can be changed ethanol form through fermentation by yeast or genetically engineered E.coli and we can produce biofuel from that ethanol. Now, the way of decreasing process and cost are studied from a few researchers. So we will show the whole process of the production
1. Introduction
1) Definition of preservation and food-spoilage micro-organisms
Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine
Dissolved O2
2% of total O2 content in blood
Dissolved O2 is 0.3mL O2/100mL blood
[At normal PaO2(100mmHg)]
↓
Not satisfy Oxygen demand of tissue
O2 Binding capacity
maximum O2 that can be combined with blood unit
volume of Hemoglobin
Most of O2 transported in blood, is decided by O2 binding capacity of Hemoglobin and concentration of erythrocyte. O2-Binding capacity is maximum
water-harvested berries will be way bigger than last year, increasing from 58% to 70%. As a consequence, the situation has to be handled promptly. Now, let’s examine the quantity of berries the plant can process on a peak day… What is the maximum capacity of RP1? What is the maximum processing capacity of each operation?
2) CAPACITY & PROBLEM ANALYSIS
i. CAPACITY ANALYSIS
1. Berries