2. Chapter 2 : Pretreatment of fermentation broth

2.1. Basic teaching contents

2.1 Characteristics of fermentation broth 2.2 Changes of filtration characteristics of fermentation broth 2.3 Coacervation and flocculation 2.4 Relative purification of fermentation broth

2.2. Focus:

1. Understand the difference between Coacervation and Flocculation;
2. Master the use methods of conventional filter aid, flocculant, protein denaturation and ion removal;

2.3. Difficulties

1 The selection of pretreatment methods

2.4. The basic requirements of this chapter

1. Master the commonly used methods and principles to improve the filtration characteristics of fermentation broth

2.5. PPT for Chapter 2

2.5.1. Chapter 2-Part I

• Link：https://pan.baidu.com/s/1B52s_lPuBw4o3vSC3wfzIw
• Extraction Code：3pmc

2.6. Teaching video

• 2.6.1. Chapter II: Part I Basic concept of filtration and pretreatment
• 2.6.2. Chapter II: Part I

2.7. Video material used in class

• 2.7.1. Wild Turkey Bourbon How Whiskey Fermentation Works
• 2.7.2. Old Style Corn Mash Naturally Fermented with Malted Grains as the yeast
• 2.7.3. Flocculation and coagulation - floc forming and particle settling
• 2.7.4. Water Treatment Coagulation Flocculation Basics
• 2.7.5. Coagulation of Colloidal Solution
• 2.7.6. How does flocculation flotation work
• 2.7.7. WSO Coagulation, Flocculation & Sedimentation DVD Preview
• 2.7.8. Coagulation and Flocculation with Alum
• 2.7.9. The Flocculation Process

2.8. Home Work

• Question 1：Please make a small video to explain the difference between Coagulation and Flocculation
• Question 2: Please conduct a literature survey: how to remove Ca2 +, Mg2 +, Fe2 + from fermentation broth, and write a report (unlimited words)
• Note:1. Homework must be submitted on time. 2. Plagiarism is not allowed. If there is a similar report, the score of this class will be 0