Date on Master's Thesis/Doctoral Dissertation

5-2020

Document Type

Master's Thesis

Degree Name

M. Eng.

Department

Chemical Engineering

Degree Program

JB Speed School of Engineering

Committee Chair

Jaeger, Vance

Committee Co-Chair (if applicable)

Gerstle, James

Committee Member

Gerstle, James

Committee Member

Ralston, Patricia

Author's Keywords

Brix; Monod; yeast; glucose

Abstract

With the growth of the distillery and brewery industries and the potential jobs created for chemical engineers, it is imperative to equip the chemical engineering graduates from the University of Louisville with knowledge of bioreaction kinetics and experience in performing calculations to solve for concentration profiles and reaction rates. To accomplish this, it is recommended to add a fermentation experiment to the Unit Operations Laboratory II course.

Four groups of students from the Spring 2020 Unit Operations Laboratory II course performed the fermentation experiment. They were able to successfully complete all lab requirements as well as analyze the results and compare them to expected outcomes. The students drew conclusions on how different operating conditions affected the fermentation of sugars and supported their claims by citing journals and reports. Following the success from the fermentation experiment, it is recommended to add the experiment to the Unit Operations Laboratory II course. Future students who complete this experiment will be able to perform analyses and calculations similar those performed in the distillery and brewery industries.

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