Application of silver in microtubular solid oxide fuel cells

In this paper, the behaviour of silver as cathode conductive material, interconnect wire, and sealing for anode lead connection for microtubular solid oxide fuel cells (µSOFC) is reported. The changes in silver morphology are examined by scanning electron microscopy on cells that had been operated under reformed methane. It is found that using silver in an solid oxide fuel cell (SOFC) stack can improve the cell performance. However, it is also concluded that silver may be responsible for cell degradation. This report brings together and explains all the known problems with application of silver for SOFCs. The results show that silver is unstable in interconnect and in cathode environments. It is found that the process of cell passivation/activation promotes silver migration. The difference in thermal expansion of silver and sealant results in damage to the glass. It is concluded that when silver is exposed to a dual atmosphere condition, high levels of porosity formation is seen in the dense silver interconnect. The relevance of application of silver in SOFC stacks is discussed

Applications of yeast flocculation in biotechnological processes

A review on the main aspects associated with yeast flocculation and its application in biotechnological processes is presented. This subject is addressed following three main aspects – the basics of yeast flocculation, the development of “new” flocculating yeast strains and bioreactor development. In what concerns the basics of yeast flocculation, the state of the art on the most relevant aspects of mechanism, physiology and genetics of yeast flocculation is reported. The construction of flocculating yeast strains includes not only the recombinant constitutive flocculent brewer’s yeast, but also recombinant flocculent yeast for lactose metabolisation and ethanol production. Furthermore, recent work on the heterologous β-galactosidase production using a recombinant flocculent Saccharomyces cerevisiae is considered. As bioreactors using flocculating yeast cells have particular properties, mainly associated with a high solid phase hold-up, a section dedicated to its operation is presented. Aspects such as bioreactor productivity and culture stability as well as bioreactor hydrodynamics and mass transfer properties of flocculating cell cultures are considered. Finally, the paper concludes describing some of the applications of high cell density flocculation bioreactors and discussing potential new uses of these systems.Fundação para a Ciência e a Tecnologia (FCT) – PRAXIS XXI - BD11306/97

Floculação de leveduras por Lactobacillus fermentum em processos industriais de fermentação alcoólica avaliada por técnica fotométrica Fotometric method to determine yeast flocculation caused by Lactobacillus fermentum in alcoholic fermentation process

Na produção de álcool por fermentação com leveduras, a floculação manifesta-se como um mecanismo natural de agregação de células. Essa condição pode ser induzida por vários fatores, entre eles, a interação entre bactérias floculentas como Lactobacillus fermentum e as leveduras. Esse fato torna-se prejudicial para o processo, pois tanto nas unidades que se utilizam do sistema de recuperação de células por centrifugação, como nas que não o utilizam, ocorrem perdas excessivas de fermento, em conseqüência dos problemas operacionais decorrentes da floculação, comprometendo seriamente o desempenho industrial. No presente trabalho, avaliou-se a floculação em vinho proveniente de fermentação experimental, sob duas condições de pH de fermento tratado utilizadas como inóculo e temperaturas de fermentação, não se observando diferenças significativas entre elas. Com este estudo, pôde-se ainda avaliar a capacidade de dispersão dos flocos em três condições de pH no tratamento do fermento em fase industrial, mostrando diferenças altamente significativas entre elas. A maior capacidade de dispersão no tratamento do fermento é desejável para o controle da floculação industrial, permitindo a sua centrifugação, com conseqüente separação das bactérias contaminantes do fermento. Essas constatações tornaram-se possíveis pelo emprego da técnica usual de determinação da floculação por espectrofotometria, modificada pela desfloculação prévia das amostras de vinho e fermento, o que conferiu maior estabilidade nas leituras.<br>In the production of alcohol by yeast fermentation, flocculation is a natural mechanism of cell aggregation. This mechanism can be induced by several factors, as the interaction with flocculent bacteria like Lactobacillus fermentum which strongly interacts with yeasts. Flocculation means loss to the process because both the mills that recover cells by centrifugation systems and the mills that do not use this system endure excessive yeast loss, as consequence of operational problems because of the flocculation, being the industrial performance sometimes seriously compromised. The present research evaluated the flocculation in fermented wine under two fermentation temperatures and pH's used in treating yeasts, but no statistical difference was found between them. This study also evaluated the dispersion capacity of flakes in three pH conditions for treating yeasts in the industry stage, showing highly significant differences among such conditions. The highest dispersion capacity in treating yeasts is desirable to control industrial flocculation. These evaluations were possible through the usual technique to determine flocculation, modified by the previous de-flocculation of samples, which was responsible for higher stability in spectrophotometer readings