Jun-Woo Kim

3 Questions 3 Answers 0 Followers

Questions related from Jun-Woo Kim

Has anyone experienced a bubbling problem during continuous vacuum crystallization?

During a continuous vacuum crystallization (forced circulation process) from a fermented broth, there are intense bubble formations by evaporation. These bubbles often hit a condensor and then the...

14 October 2014 4,662 4 View

Can synthesized amino acids (e.g. glycine) be applied to foods or feedstuff?

I know two methods for a production of amino acid, e.g. glycine: synthesizing and fermentation. Is there no problems for foods or feedstuffs? Additional problem is that which technique is chipper...

13 August 2014 554 5 View

What is the effect of carbon chain length on saturated fatty acid surface area?

In the case of saturated fatty acid monolayers, it is well known that surface area of head groups increases with decreasing carbon chain length owing to a decrease in Van der Waals interaction...

26 March 2014 6,132 2 View