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Evaluation of sugar yeast consumption by measuring electrical medium resistance Cover

Evaluation of sugar yeast consumption by measuring electrical medium resistance

Journal of Electrical Bioimpedance
Volume 4 (2013): Issue 1 (January 2013)
By: Martín L. Zamora,  Gabriel A. Ruiz and  Carmelo J. Felice  
Open Access
|Dec 2013

Figures & Tables

Fig. 1

Tripolar cell (WE: working electrode, Re1: reference electrode and CE: counter electrode).
Tripolar cell (WE: working electrode, Re1: reference electrode and CE: counter electrode).

Fig. 2

Magnitude of Z vs. frequency. The black arrow indicate the working frequency
Magnitude of Z vs. frequency. The black arrow indicate the working frequency

Fig. 3

Tetrapolar cell used in the carbon dioxide bubbling experiments. The CO2 was insufflated at the bottom of the cell.
Tetrapolar cell used in the carbon dioxide bubbling experiments. The CO2 was insufflated at the bottom of the cell.

Fig. 4

Plot of the Rm% as a function of time using glucose as the carbon source. The black arrow indicates the addition of glucose.
Plot of the Rm% as a function of time using glucose as the carbon source. The black arrow indicates the addition of glucose.

Fig. 5

Plot of the Rm% as a function of time using sucrose as the carbon source. The black arrow indicates the addition of sucrose.
Plot of the Rm% as a function of time using sucrose as the carbon source. The black arrow indicates the addition of sucrose.

Fig. 6

Comparison of the derivative of Rm% for glucose and sucrose.
Comparison of the derivative of Rm% for glucose and sucrose.

Fig. 7

Plots of the Rm% as a function of time in the absence of yeast. The black arrow indicates the addition of glucose.
Plots of the Rm% as a function of time in the absence of yeast. The black arrow indicates the addition of glucose.

Fig. 8

Plot of the Rm% as a function of time obtained from the bubbling of CO2 into the cell suspension. The black arrow indicates the start of bubbling.
Plot of the Rm% as a function of time obtained from the bubbling of CO2 into the cell suspension. The black arrow indicates the start of bubbling.

Fig. 9

Plot of the glucose concentration (mM) as a function of time.
Plot of the glucose concentration (mM) as a function of time.
DOI: https://doi.org/10.5617/jeb.664 | Journal eISSN: 1891-5469
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Language: English
Page range: 51 - 56
Submitted on: Jul 29, 2013
Published on: Dec 10, 2013
Published by: University of Oslo
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
Yeast,
sugar consumption,
monitoring,
CO2,
medium resistance
Related subjects:
Engineering,
Bioengineering and biomedical engineering,
Biomedical electronics,
Life sciences,
Biophysics,
Medicine,
Biomedical engineering,
Physics,
Spectroscopy and metrology

© 2013 Martín L. Zamora, Gabriel A. Ruiz, Carmelo J. Felice, published by University of Oslo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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