Felix, Egharevba and Clara, Ogbebor and Vincent, Akpoveta Oshevwiyo (2014) Thermodynamic Characterization of Saccharomyces cerevisiae Catalyzed Fermentation of Cane Sugar. Open Journal of Physical Chemistry, 04 (01). pp. 21-25. ISSN 2162-1969
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Abstract
The rate of cane sugar fermentation with Saccharomyces cerevisiae was studied at temperatures between 30°C and 42°C in order to characterize the process using thermodynamic parameters such as enthalpy (ΔH*), activation energy (ΔE*), entropy (ΔS*), Gibbs free energy (ΔG*) and equilibrium constant (K). The parameters were evaluated on the basis of a consideration of Arrhenius, Eyring and Van’t Hoff’s equations. The results obtained are ΔH*, 91.85 KJ·mol-1; ΔE*, 91.85 KJ·mol-1, ΔS*, 2763 J·mol-1K-1; ΔG*, -762.09 KJ·mol-1, and equilibrium constant, K, 1.34 dm3·mol-1. These values were subsequently used to obtain by calculation the rate constant of the fermentation k, 1.43 × 1011 min-1, Arrhenius constant A (pre-exponential or frequency factor), 4.79 × 1026 min-1, orientation parameter, P, 4.48 × 1015 and the collision frequency Z, 1.07 × 1011 min-1. Finally the fermentation efficiency calculated on the basis of a complete combustion of glucose is 377.8%. The results showed that though the fermentation process is kinetically controlled, it is suggested that the positive impact of the feasible thermodynamics is limited by other process variables.
Item Type: | Article |
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Subjects: | Librbary Digital > Chemical Science |
Depositing User: | Unnamed user with email support@librbarydigit.com |
Date Deposited: | 20 May 2023 06:36 |
Last Modified: | 19 Sep 2024 09:48 |
URI: | http://info.openarchivelibrary.com/id/eprint/728 |