Batch vs continuous fermentation

You wouldn't, as industrial grade ethanol probably undergoes some refinement/alterations after it was originally produced.

How would I know that ethanol is produced by a batch culture and not a continuous culture?


Posted from TSR Mobile

Whether or not the ethanol is produced using a batch or continuous culture is irrelevant for this question. The question doesn't specify it, so you don't need to know it.

The question just asks for the advantages and disadvantages of using yeast to make ethanol. It's given you some clues on how to answer this by telling you the requirements for the chemical process (steam, temperature, ethene). Think about the cost of this, which process will be cheaper, time consuming, requires more processing (ethene needs to be derived from oil). Some disadvantages you could write about using yeast are that it needs to be maintained properly (correct temperature/pH/nutrient availability) and it won't give you as good a yield as the chemical method.

Yeah but in the mark scheme
One of te marking points was to say that ethanol is produced via a batch culture and so I was wondering how could they possibly tell that


Posted from TSR Mobile

That's strange because that has nothing to do with the benefits or disadvantages of using yeast. It must be referring to the differences since the chemical method doesn't use batch culture or any type of culture for that matter. Have you covered continuous cultures during your studies? If the specification only covers batch cultures, that might explain why it's in the mark scheme.

Yeah we have done continuous culture. Ugh these questions always trip u up and u don't know what to write in exams - it's so annoying !!


Posted from TSR Mobile