INTRODUCTION

The rate transfer of oxygen from a gas to a broth in aerobic

fermentation is an important parameter in the design and operation
of bioreactors. Aerobic organisms need oxygen for growth, product
formation, and cell maintenance. Thus, adequate transfer of oxygen
from a gas to the fermentation broth must be maintained. The
volumetric mass transfer coefficient, k a, indicates the oxygen rate
used for fermentation, taking into account all oxygen-consuming
variables in the bioreactor. k a values are used in scaling up from
laboratory scale to pilot scale or production scale bioreactors. The
determination of the k a value for a fermentation is important in
order to maintain adequate transfer of oxygen in a bioreactor, for
laboratory scale use or when scaling up to a larger process.
Transfer of oxygen from a gas phase to a liquid phase is
complicated by presence of cells, product formation, ionic species,
and antifoaming agents. These can alter bubble size and liquid film
resistance, which affect oxygen solubility. Resulting k a values are
different from those predicted from correlations for oxygen
absorption into water. Therefore, it is important to have a reliable
method for measuring k a in fermentation systems.
This experiment examines the relative effects of agitation rate
and air sparging rate on k a in distilled water. In addition, the effects
of agitation rate on k a are examined in a fermentation media. The
results from the variation of agitation rate in the distilled water and
the fermentation media are compared to see how a realistic media
affects k a.
L

REFFERENCE
1. Prized Writing, Determination of Volumetric Mass Transfer
Coefficient In A Stirred Sparged Bioreactor, Eric Jackson, 1997-1998,
http://prizedwriting.ucdavis.edu/past/1997-1998/determination-ofvolumetric-mass-transfer-coefficient-in-a-stirred-sparged-bioreactor

APPENDICES

Figure 1: Parts of Bioreactor

Figure 2: Bioreactor