text:
|Publication number
|Publication type
|Application number
|PCT number
|Publication date
|Jan 31, 1995
|Filing date
|Feb 25, 1992
|Priority date
|Feb 25, 1991
|Fee status
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|Publication number
|Jean-Charles Rinn, Bertrand Robillard
|Original Assignee
|Champagne Moet & Chandon
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|BiBTeX, EndNote, RefMan
|Patent Citations (9), Non-Patent Citations (4), Referenced by (9), Classifications (29), Legal Events (6)
|External Links: USPTO, USPTO Assignment, Espacenet
The present invention relates essentially to an ionotropic gel deficient in ionic gelling entity, to a method of preparing such a gel and to a use thereof, especially in a process for the production of sparkling wine such as champagne.
It is known that a category of gels are formed through the binding of ions at certain precise sites on macromolecular chains, called binding sites or crosslinking sites, thus forming bridges between these chains. These ions, which can be designated by the general expression "ionic gelling entity" are for example polyvalent cations, generally divalent or trivalent cations such as the calcium ion or the aluminum ion. The gels formed in this way are sometimes called "ionotropic gels". Alginates, pectates, carrageenans, carboxymethyl cellulose and chitosans may be mentioned among these gels. These gels have been described in particular by J. Klein et al. in Angew. Makromol. Chem. (1979), vol. 76/77, no. 1141, p. 329-50, by K. D. Vorlop et al. in Biotechnol. Lett. (1981), vol. 3, no. 1, p. 9-14, by H. J. Purz et al. in Acta Polymerica (1985), vol. 36, no. 10, p. 569-574, and by R. Berger et al. in Acta Biotechnol. (1988), vol. 8, no. 5, p. 401- 405.
Alginic acid and pectic acid, for example, consist of polysaccharide chains and are widespread in the plant kingdom.
Their industrial use is well known, in particular in the food industry and especially for effecting biotransformations.
In the case of alginic acid, for example, polyvalent valent cations such as the calcium ion, Ca2+, form bridges at certain precise sites on the polysaccharide chains, corresponding to polyguluronic sequences, thereby creating a mesh-like structure. This type of crosslinked structure is utilized for example in the immobilization of microorganisms such as bacteria or yeasts, or macromolecules such as enzymes.
Thus, for certain fermentation processes used in the food industries for example, the value of using microorganisms or enzymes not in the free state, but immobilized in appropriate inclusion materials, has been discovered. By virtue of their network-like structure, these materials retain the microorganisms or the enzymes, but remain permeable to the substrates and the fermentation products. Among the principal advantages of this technique, there may be mentioned the fact that it facilitates continuous operation and that it is easier to separate the enzyme systems from the reaction medium (see French patent application A-2 320 349 to INRA, the inclusion material being a polyacrylamide matrix; French patent application A-2 432 045 to INRA, the inclusion material being a polyacrylamide or an alginate (claim 4); and the article in the journal Pour la Science no. 146, December 1989, pages 20 to 21).
According to one of the techniques for the immobilization of yeasts, the latter are suspended in an aqueous solution of sodium alginate. Droplets are formed from said suspension, for example by means of nozzles of small cross-section, and these droplets are then dropped into a solution of calcium chloride to cause the formation of a gel by ionic crosslinking of the alginate, in the form of gelled spheres of about 2 to 3 mm in diameter, commonly known as "beads". These beads are subsequently rinsed to remove the excess calcium chloride and are then used as such in a fermentation process or are either stored in an appropriate aqueous medium or dried for long-term storage (French patent 2 633 937).
Thus the beads prepared in this way, which constitute fermentation biocatalysts, have a high content of calcium ions, principally forming the ionic crosslinking entity. In general, the term "biocatalyst" is understood as meaning a system which is capable of effecting a biochemical reaction, starting from a substrate, under appropriate conditions.
Furthermore, a very frequent problem, especially in the food industries, for example in the preparation of drinks such as fruit juices, wine and champagne, is that of the precipitation of certain compounds, such as potassium bitartrate or calcium tartrate, in the form of crystals. It has been observed, for example in wine, that the solubility of these crystals is largely dependent on the pH, the percentage of alcohol, the ionic strength and the temperature, but also on the supersaturation of the wine with calcium ions and especially with potassium ions. The risks of calcium tartrate precipitation appear when the calcium ion concentration is greater than about 80 mg/l. Now, in certain wines, such as champagne, this concentration is between about 60 and 110 mg/l. In addition, this crystallization phenomenon is particularly important in certain enological processes such as champagne production. In fact, during the secondary ferment in the bottle, the percentage of alcohol increases and precipitates appear which can subsequently only be removed, with relatively uncertain results, by working of the deposit down on to the cork and then extraction of the sediment-coated cork.
It can be seen that the presence of crystalline deposits is highly detrimental to the quality, especially visual quality, of products such as wine and especially champagne.
In the particular case of champagne, the presence of such crystals is also likely to cause the phenomenon known as gushing, i.e. the sudden expulsion of the liquid out of the bottle when it is opened.
Again, in the case of champagne production by the technique involving yeasts immobilized in beads of calcium alginate gel, calcium tartrate crystals can be adsorbed on to the surface of the beads and join them together to form a "plate" of beads, which presents a problem when these plates are subsequently removed from the bottle.
Finally, the formation of these crystals is all the more troublesome and detrimental because it happens, especially in the case of calcium tartrate precipitation, slowly and with a delay, sometimes even after the product has been packaged for sale.
In champagne production, this crystallization phenomenon tends to be worse because biocatalyst beads containing calcium are used, as is the case of beads consisting of calcium alginate.
In fact, the additional introduction of calcium ions into the medium tends to intensify the calcium tartrate precipitation because a significant proportion of the calcium ions present in these beads is gradually released into the wine under the action of physico-chemical phenomena.
As stated earlier, this technical problem of crystalline deposits is not restricted to wine or champagne production, but also exists in a general way in numerous industrial processes involving liquids. There may be mentioned the case of the fruit juice industry, especially the grape juice industry, where tartrate deposits can be observed.
Tartrate precipitations are also found to increase following the deacidification treatment of wine, which consists in raising the pH by the addition of calcium carbonate.
Attempts have been made to overcome this phenomenon of crystalline deposits, for example by inducing the precipitation of these crystals using a variety of means such as a cold pass (S. FERENCZI et al., Bulletin de l'O.I.V. 1982, no. 613, p. 202) or the addition of seed crystals, or alternatively by delaying this precipitation, for example by the addition of metatartaric acid (J. FARKAS et al., Kvasny Prum. 1982, vol. 28, no. 8, p. 176-182; G. PARONETTO, Vignevini 1978, vol. 5, no. 6-7, p. 23-28).
However, these processes are not really satisfactory. In particular, none of them deals with the problem of calcium tartrate precipitation. For example, metatartaric acid is relatively unstable. It hydrolyzes with time and releases tartaric acid. Its addition to wines would therefore tend ultimately to worsen the problem which it is sought to solve.
Furthermore, the concentration of free calcium cations in certain media such as wine increases with time. In fact, it is known that certain ions like the calcium ion are protected by polymeric substances (such as colloids) and will only be released in the longer term.
It would also be possible to envisage using synthetic cation exchange resins to remove the excess cations, but this method is prohibited in enology by legislation in numerous countries, in particular France. In addition, because this technique is non-selective towards numerous cations, it is likely that a substantial quantity of components responsible for the taste quality would be removed.
Thus the technical problem of the precipitation of crystalline deposits in drinks, especially fermented drinks such as wine or champagne, has not been satisfactorily solved hitherto.
One object of the present invention is therefore to solve the novel technical problem which consists in providing a solution enabling the undesirable ions in a given liquid medium to be at least partially removed.
More particularly, one object of the present invention is to solve said technical problem by providing a solution enabling the ions responsible for the formation of crystalline deposits in drinks, especially fermented drinks such as beer, wine and champagne, to be at least partially removed.
A further object of the present invention is to solve the novel technical problem which consists in providing a solution enabling the introduction of ions responsible for precipitations of crystals to be reduced when carrying out processes which involve the use of biocatalysts consisting of an ionotropic gelled material such as calcium alginate.
A further object of the present invention is to solve the novel technical problem which consists in providing a material, forming especially a fermentation biocatalyst, which can not only be used to eliminate the risks of precipitations of crystalline deposits, but can also be used in enzymic processes having an enzymic activity adapted especially by the presence of enzymic activating anions, as well as in processes for the recognition or purification of organic materials, for example as in the case of the clarification of beer to remove the colloids formed.
The present invention makes it possible for the first time to solve the above-mentioned technical problems in a satisfactory manner which can be used on the industrial scale.
Now, it has been discovered, totally surprisingly, that if ionotropic gels, in particular calcium alginate, are treated in order to reduce the proportion of ionic gelling entity, these gels retain their apparent integrity, in particular their structure and their mechanical properties, and can be used in various industrial applications, especially as fermentation biocatalysts, for example in the form of beads.
Thus, according to a first feature, the present invention relates to a solid ionotropic gel, in particular in the form of beads or bound to an appropriate support such as a grid or filament, formed from a material which can be gelled by means of an ionic gelling entity, wherein said gel is deficient in said ionic gelling entity and has ionic binding sites resulting from the absence of said ionic entity, thereby giving it an affinity for ions which are capable of binding to said gel at said binding sites not occupied by the ionic gelling entity.
Preferably, the proportion of ionic gelling entity in the gel according to the invention is less than 0.75 times, preferably less than 0.5 times and particularly preferably between 0.005 times and 0.05 times the maximum proportion corresponding to saturation in said gel of the binding sites for the ionic gelling entity.
In one embodiment of the invention, the above-mentioned gellable material is capable of flowing and can advantageously be used in the form of drops which are gelled by being brought into contact with an aqueous solution containing the above-mentioned ionic gelling entity.
In one particular embodiment of the invention, the above-mentioned gellable material is selected from the group consisting of: the water-soluble salts of alginic acid and pectic acid, especially the alkali metal salts such as the sodium or potassium salts, or the ammonium salt, a carrageenan, especially in the iota and kappa form, chitosan and carboxymethyl cellulose.
In one particularly advantageous embodiment of the invention, the above-mentioned gellable material is a material which can be gelled by the calcium ion. The ionic gelling entity thus consisting of the calcium ion, to obtain an ionotropic gel which is depleted in calcium ions and has an affinity for cations.
In one preferred embodiment, the gel according to the invention consists of calcium alginate in which the proportion of calcium ions is less than 1.5 mg/g of moist gel, preferably less than 1 mg/g and particularly preferably between 0.01 mg/g and 0.1 mg/g of moist gel.
In another advantageous embodiment of the invention, the above-mentioned gellable material constitutes a material for the inclusion of microorganisms, especially fermentation microorganisms such as yeasts, or macromolecules such as enzymes, so as to obtain a gelled biocatalyst which is deficient in ionic crosslinking entity and has an affinity for ions, in particular calcium ions.
Particularly preferably, said ionically gellable inclusion material is an appropriate material compatible with a fermentation medium, in particular in the field of enology and preferably consisting of wine, for the production of sparkling wines and especially champagne. In this application to wine, in particular to sparkling wine and especially champagne, the proportion of ionic gelling entity is preferably less than or equal to about 0.30 times the maximum proportion corresponding to saturation.
Advantageously, said inclusion material is selected from the group consisting of the alkali metal or ammonium salts of alginic or pectic acid, preferably sodium or potassium alginate.
According to a second feature, the present invention relates to a method of preparing a solid ionotropic gel deficient in ionic gelling entity, comprising the gelling of an ionically gellable material containing binding sites-or crosslinking sites-to which said ionic gelling entity binds, thereby producing, in the gel thus formed, saturation of the binding sites for said ionic entity, wherein, after gelling by said ionic gelling entity, the proportion of ionic gelling entity is brought to a level below that of said saturation.
Advantageously, according to a preferred characteristic of the mode of carrying out the method according to the invention, the proportion of ionic gelling entity is brought to a level which is less than 0.75 times and preferably less than 0.5 times that of the maximum proportion corresponding to the above-mentioned saturation, and particularly preferably between 0.005 times and 0.05 times that of said maximum proportion.
In one particularly advantageous mode of carrying out the method according to the invention, the above-mentioned proportion of ionic entity in the gel formed by the gelling of said ionically gellable material is reduced by ion exchange, in particular with protons, for example by bringing an aqueous solution of an acid into contact with the above-mentioned gel so that ion exchange takes place between said ionic entity and the proton.
The pH of said aqueous solution of acid is preferably between 1 and 3.5 and particularly preferably between 2.5 and 3.2.
The nature of the chosen acid is not really critical. In particular, hydrochloric acid may be used at a concentration corresponding to a suitable pH. In some cases, in particular when the gel according to the invention is to be used in a fermentation process, for example in enology, it will be preferable to choose an acid acceptable in foodstuffs, such as lactic acid. However, it will be advantageous to choose an acid which is capable of forming a complex with the ionic gelling entity, making it possible to accelerate the reduction of the proportion of ionic gelling entity in the treated gel. For example, in particular when the ionic gelling entity is the calcium ion, the acid used will be an organic diacid in which the two acid groups preferably occupy the 1 and 4 positions, such as tartaric acid.
The particular characteristics described above in relation to the gel according to the invention also apply to the present method of preparation. In particular, the gellable material is advantageously capable of flowing in the form of drops, which are converted to gelled beads by reaction with an aqueous solution containing the ionic gelling entity.
In one particular mode of carrying out the method of preparing the gel according to the invention, said method comprises using, as the ionically gellable material, a material which is compatible with a fermentation medium, in particular in the field of enology and preferably consisting of wine, for the production of sparkling wines and especially champagne.
A preferred ionically gellable material consists of an alkali metal alginate such as sodium or potassium alginate, or ammonium alginate, the ionic crosslinking entity consisting of the calcium ion.
In one particular mode of carrying out the method of the invention, the ionically gellable material consists of a material for the inclusion of microorganisms, especially fermentation microorganisms such as yeasts, or macromolecules such as enzymes, so as to obtain a gelled biocatalyst which is deficient in ionic crosslinking entity and has an affinity for ions, in particular calcium ions.
The quantity of yeast cells, such as Saccharomyces cerevisiae cells, included in the gel is of the same order of magnitude as in the case of the immobilization of yeast cells in known gels; for example, this quantity is between 100 million and 600 million yeast cells per milliliter of gel. If appropriate, it is also possible to use a gel with a double layer structure comprising a core in which the microorganism cells are included, and an outer layer devoid of said cells.
In one embodiment for which the proportion of ionic gelling entity is to be lowered to a relatively small extent, for example to less than about 0.30 times the maximum proportion at saturation, as in the application in enology, the lowering can be effected at a temperature around room temperature, for example at about 20� C.
In one particularly valuable modification of the above-mentioned embodiment, when the proportion of ionic entity is to be very small, the proportion of ionic gelling entity is lowered at a temperature of between 4� C. and 10� C., preferably at about 4� C.
In another preferred modification of the above-mentioned embodiment, during the operation of lowering the proportion of ionic gelling entity, nutrient substrate is introduced into the medium containing the gel or biocatalyst, in a quantity which is just sufficient to ensure the viability of the microorganisms, such as the yeasts, included in said gel or biocatalyst. For example, in the case of Saccharomyces cerevisiae, the quantity of substrate introduced into this medium will be about 0.4 mg of sucrose per hour for 300�106 cells.
According to one advantageous characteristic of the above-mentioned mode of carrying out the method according to the invention, the pH of the above-mentioned acid solution is maintained at a value of at least 2.7 when the gel contains microorganism cells, such as yeast cells, so as to preserve the activity of said cells.
In yet another mode of carrying out the method according to the invention, after the step for depletion of the ionic gelling entity, a further ion exchange can be carried out in order to introduce a metal ion for a particular purpose, such as enzymic activation or the recognition, binding or purification of an organic material such as proteins or amino acids. These metal ions are preferably selected from the group consisting of magnesium, manganese, zinc, potassium, iron, copper, calcium, cobalt and molybdenum.
It will be observed that the invention is particularly valuable in these uses because the initial depletion of the ionic gelling entity makes it possible to obtain a clean reaction medium and to regulate the proportion of the addition of one or other of the above-mentioned metal ions very precisely and extremely reproducibly and reliably. It is thus possible to regulate the enzymic activity since numerous enzymes require the presence of a metal ion for their activity and, by virtue of the invention, this metal ion is present in a very precise quantity and is stable due to inclusion in the gel according to the invention, the metal ion participating in the chemical structure of this gel.
The presence of this metal ion in a very precise and reliable quantity also makes it possible to bind or purify organic materials, in particular proteins or amino acids, because these proteins or these amino acids have sites or groups which bind preferentially to metal ions. An example which may be mentioned is the recognition of histidine by the copper ion or the zinc ion.
According to a third feature, the present invention relates to the use of the gel according to the invention, such as defined above, as a material for trapping ions, in particular cations.
In one particular embodiment, the gel according to the invention, in particular in the form of beads, is used in the food industry, especially in the fruit juice industry and in enology, for preventing or reducing the risks of the precipitation of crystals such as potassium bitartrate and calcium tartrate.
In one particular modification of the above-mentioned embodiment, an ionotropic gel, such as calcium alginate, which is deficient in ionic gelling entity, such as defined above, preferably in the form of beads, is used in a "bottle fermentation" process, in particular according to the so-called "champagne method", which consists of the secondary ferment of a wine, such as a champagne wine, after the addition of sugar to give a sparkling wine. Advantageously, the above-mentioned gel contains yeasts such as Saccharomyces cerevisiae or Saccharomyces bayanus. The concentration of yeasts is preferably between 108 and 6�108 yeast cells per milliliter of gel.
The quantity of yeast-containing gel according to the invention, preferably in the form of beads, which is introduced into each 75 cl bottle for the "bottle fermentation" process is generally about 4 ml for a concentration of about 3�108 yeast cells per milliliter of gel.
The field of the present invention also covers the use, in the above-mentioned "bottle fermentation" process, of "classical" beads of calcium alginate gel, i.e. beads not deficient in calcium ions, including yeasts, to which beads of gel according to the invention which do not incorporate yeast are added, the sole purpose of the latter beads being to trap the undesirable cations such as the potassium ions and the calcium ions.
It will be noted, however, that experience has shown that the use, in the "bottle fermentation" process, of beads of calcium-deficient calcium alginate gel according to the invention, including yeasts, has an important and unexpected advantage in terms of the cloudiness of the sparkling wine obtained. In fact, this cloudiness is greatly reduced in the case where the beads according to the invention are used, compared with the case where the classical beads, which are not deficient in calcium ions, are used. With the beads according to the invention, and in particular those in which the proportion of calcium is less than or equal to about 0.30 times the maximum proportion at saturation, not only are the tartrate precipitations avoided, but also the escape of yeasts out of the beads into the wine is very greatly reduced or even non-existent. This advantage may make it unnecessary to use a gel with a double layer structure, such as defined above, as a biocatalyst.
Furthermore, it will be observed that in order to effect the "bottle fermentation" of the champagne wine by means of the beads according to the invention, it is generally sufficient if the proportion of calcium in these beads is lowered to about 0.60 g/kg of moist beads, corresponding to a proportion of calcium of about 0.30 times the maximum proportion in the gel, in order to avoid any subsequent risk of precipitation of calcium tartrate in the wine.
In another embodiment of the invention, the gel according to the invention, in particular in the form of beads or bound to an appropriate support such as a grid or filament, is used in processes for the removal of heavy metals such as lead, barium, cobalt, iron, manganese and copper. Advantageously, the gel according to the invention can be used, for example as column packing, for the continuous treatment of water, especially the treatment of urban or industrial effluents.
According to a fourth feature, the present invention relates to the use of the gel according to the invention, such as defined above, in an enzymic process, thus making it possible to regulate the enzymic activity, in which case said gel comprises a determined proportion of enzymic activating ion. Such an enzymic activating ion is selected in particular from the group consisting of magnesium, manganese, zinc, potassium, iron, copper, calcium, cobalt and molybdenum.
Finally, according to a fifth feature, the present invention further relates to the use of the gel according to the invention, such as defined above, in a process for the binding or purification of organic materials, in particular proteins or amino acids, or else in a process for the recognition of such proteins or amino acids. Within this framework, the gel of the invention then contains a predetermined quantity of binding metal ions selected from the group listed above, which make it possible to bind the organic material, in particular proteins or amino acids.
Further objects, characteristics and advantages of the invention will become more clearly apparent from the following explanatory description referring to several Examples of the invention, which are given simply by way of illustration and cannot therefore in any way limit the scope of the invention.
Preparation of the gel according to the invention, deficient in ionic gelling entity
A gel in the form of beads is prepared in known manner from a 1.2% by weight solution of sodium alginate obtained by mixing 120 g of sodium alginate with 10 1 of distilled water.
Droplets are produced by running the alginate solution dropwise into a gelling bath consisting of an approximately 16% by weight aqueous solution of calcium chloride, said dropwise addition being effected with the aid of a classical drop-forming apparatus which can contain a vertical tube with an internal diameter of about 0.5 mm. When a drop falls into the crosslinking bath, an approximately 3 mm bead of gel is formed, the calcium ion constituting an ionic gelling entity for the sodium alginate, and the latter constituting a material which can be ionically gelled by exchange of the Na+ ions with the Ca2+ ions, this technique being well known to those skilled in the art.
These beads formed in this way are agitated gently in the CaCl2 solution for an appropriate time to complete the crosslinking. The beads are then sieved and washed several times with demineralized water.
After four rinses, the calcium concentration in these beads obtained direct from crosslinking is of the order of 2 g/kg of moist beads.
According to the invention, these beads are depleted in ionic gelling entity, in this case calcium, in the following manner:
10 1 of previously prepared beads of gel are introduced into a 50 1 tank equipped with a mechanical agitator, and an aqueous solution of tartaric acid with a pH of between 2.5 and 3.2, preferably 2.7, corresponding to a concentration by weight of about 0.05% of tartaric acid, is passed through continuously, for example by means of an inlet at the bottom of the tank and an overflow at the top. The volume of acid solution is adjusted to about twice that of the beads, i.e. to about 20 1 in this case. The rate of flow of the acid solution through the tank is adjusted to about 100 l/h and its temperature can be room temperature, i.e. between 18� C. and 25� C.
While this solution is passing through, gentle agitation is maintained so as not to damage the beads of gel.
According to the analysis of the samples taken, the proportion of calcium in the beads, which was about 2 g/kg prior to treatment, is seen to fall fairly rapidly to reach about 1 g/kg after 2 h 30 min and about 0.4 g/kg after 5 h.
If this treatment is continued for a longer period of time under the same conditions, the calcium concentration in the beads decreases more slowly: 0.3 g/kg after 10 h, 0.1 g/kg after 18 h and about 0.05 g/kg after 24 h.
It is also observed that the diameter of the beads decreases substantially during the above-mentioned ion exchange. This decrease is about 25% after 24 h for beads measuring about 3 mm prior to treatment.
Finally, it is noted, unexpectedly, that the structure of the gel forming these beads does not seem to have been modified by the process described, apart from the observed contraction effect. In particular, their mechanical properties are preserved, making them suitable in particular for industrial uses such as those described above.
Preparation of a gel according to the invention, constituting a fermentation biocatalyst
Beads of alginate gel are prepared in a first step, as in Example 1, by gelling drops of an aqueous solution of sodium alginate in the presence of an aqueous solution of calcium chloride. In the present case, however, the beads prepared have a so-called "double layer" structure, i.e. a structure formed of a core consisting of calcium alginate gel including cells of the yeast Saccharomyces cerevisiae, surrounded by a layer of the same gel but substantially devoid of yeast cells. This is done using a device such as that described in German patent 3 432 923, FIG. 5, consisting essentially of two vertical coaxial nozzles which are arranged so that the end of the central nozzle is slightly lower than that of the peripheral nozzle, and the dimensions of which are such that they enable two aqueous solutions to flow dropwise simultaneously, one through the central nozzle and the other through the peripheral nozzle, the second solution forming a film around the first. The solution arriving through the central nozzle is a 1.2% by weight aqueous solution of sodium alginate containing about 3�1011 cells per liter, and the solution arriving through the peripheral nozzle is an aqueous solution of sodium alginate of the same concentration but not containing any cells.
As in Example 1, the drops fall into a gelling bath consisting of an approximately 16% by weight aqueous solution of calcium chloride. This procedure immobilizes the yeasts in the beads of gel thus formed.
In the next step, which consists in reducing the proportion of calcium in the beads, the procedure of Example 1 is followed again except that a 50% aqueous solution of sucrose is additionally fed in at a rate of 80 ml/h. Furthermore, the operating conditions are in particular as follows: the pH of the tartaric acid solution is between 2.7 and 2.9 and its temperature is maintained at 4� C.
In a first modification, the treatment with the acid solution is stopped as soon as the proportion of calcium in the beads reaches about 0.1 g/kg, which, under the above-mentioned operating conditions, corresponds to a treatment time of about 16 to 18 h.
In a second modification permitting an accelerated treatment, when it suffices, for the subsequent use of the biocatalysts according to the invention, for example in the bottle fermentation process, to have a proportion of calcium in the alginate beads of about 0.30 times the maximum proportion at saturation, i.e. about 0.65 g/kg of moist alginate beads, the treatment is carried out with a 1% aqueous solution of tartaric acid at a temperature around room temperature, for example at about 20� C., said treatment then taking only about 1 h 30 min, which is sufficient to preserve the yeasts. Furthermore, it is observed in this case that the yeast activity is not impaired, even if there is no additional feed of aqueous sucrose solution.
Use of the biocatalyst of Example 2 for effecting the "bottle fermentation" of champagne
The beads used are calcium-deficient beads obtained in Example 2, containing Saccharomyces cerevisiae cells and having a titer of 0.1 g of calcium per kilogram of moist beads. 4 ml of these moist beads are introduced into each 750 ml bottle containing wine sweetened at a rate of 24 g/l of sucrose. The bottles are hermetically sealed with a cap and laid horizontally in a cellar so as to allow the fermentation known as "bottle fermentation" to take place.
Samples taken after 13 days of fermentation show that there is a decrease of about 10 mg/l in the proportion of calcium in the wine and a decrease of about 30 mg/l in the proportion of potassium. Furthermore, no formation of crystals is observed in the samples taken.
After six weeks in this position, the bottles are turned upside down to enable the beads, which are denser than the wine, to move down towards the neck, which generally happens in a few seconds. The classical champagne method is then adopted, i.e. the wine situated in the lower part of the neck is frozen by means of a brine so as to trap the beads in a plug of ice; this is then knocked out after the bottle has been uncapped.
Thus, through using this calcium-depleted biomaterial, it has been possible to stabilize the wine in respect of the calcium and/or the potassium, while at the same time effecting an undisturbed alcoholic fermentation. Furthermore, it is observed, unexpectedly, that the wine is less cloudy after the "bottle fermentation", whereas in the case of the known "bottle fermentation" processes, with or without included yeasts, there always remains a very slight cloudiness due partly to the presence of colloids originating from the yeast.
Use of the biomaterial according to the invention for regulating the enzymic activity or for recognizing, binding purifying organic materials such as proteins or amino acids
The beads of gel prepared in Example 1 are used as the starting material for the preparation of a biomaterial containing a metal ion in a quantity adjusted reproducibly by classical ion exchange. This metal ion can be selected from magnesium, manganese, zinc, potassium, iron, copper, calcium, cobalt, molybdenum or any combination thereof.
For example, an adjusted quantity of copper is introduced by using a 3% aqueous solution of copper sulfate to effect ion exchange between the copper ions and the protons in the gel.
To do this, 100 ml of moist beads prepared in Example 1 are introduced into 200 ml of the copper sulfate solution. The pH of the medium, which was 4.5 prior to the addition of the beads, drops rapidly to 2.7 and then reaches 2.3 after 2 h at room temperature.
This gives a biomaterial of adjusted enzymic activity which can be used in any enzymic process, as is clearly apparent to those skilled in the art.
It is also possible to recognize proteins or amino acids by also using zinc as the metal ion. This makes it possible to recognize histidine, for example, as is also well known to those skilled in the art.
Another application of the invention in the field of enzymic activation consists in a first step in preparing beads of ionotropic gel immobilizing an enzyme corresponding in each case to a different activating cation. Enzyme immobilization processes are well known to those skilled in the art. Reference may be made especially to the work by M. MOO-YOUNG (ed.), "Bioreactor immobilized enzymes and cells: fundamentals and applications", Elsevier Appl. Sci. Publish. (New York) 1988, and in particular to the articles by A. Illanes et al. and by C. Dauner-Schutze et al.
In a second step, the ionic crosslinking entity is at least partially replaced with protons by the method of the present invention.
At the time when such biomaterials are used, it will suffice to replace the protons with the cation corresponding to the enzyme which it is desired to activate.
Comparative experiments on the treatment of water and wine to remove heavy metals
In the present Example, 4 ml of alginate beads deficient in ionic crosslinking entity, prepared in Example 1, are placed in a first column (C1) and 4 ml of untreated calcium alginate beads are placed in a second column (C2). A third column contains no beads and serves as a control column.
250 ml of water or wine are passed through each of these three columns at a rate of 85 ml/h for 4 h. The ion concentration is determined before and after the column treatment. The results are shown in Tables I and II below:
TABLE I______________________________________ Untreated C1 : "calcium- C2 : "normal"Concentration water depleted" beads beads______________________________________Mn 260 <2 60Ba 80 <1 <1Cu 50 <5 <5Co 135 <10 30______________________________________
TABLE II______________________________________Concentration Untreated C1 : "calcium- C2 : "normal"(ppm) wine depleted" beads beads______________________________________Co 1.24 0.98 1.12 (-21%) (-10%)Cu 3.10 1.96 2.62 (-37%) (-15.5%)Fe 3.05 2.75 3.00 (-10%) (-2%)______________________________________
It is seen that the treatment with the calcium-depleted beads according to the invention (C1) results in a substantial decrease in the concentration of heavy metals.
It will also be seen that a decrease in the concentration of heavy metals is observed when using so-called normal beads, i.e. beads not depleted in calcium; this is probably due to an absorption effect of the heavy metals on the surface of the beads. Nevertheless, the calcium-depleted beads according to the invention afford an unexpected improvement in the absorption of heavy metals, which is all the more remarkable because it makes it possible to obtain extremely low concentrations of certain heavy metals.
It follows that the gels according to the invention can advantageously be used as a means of reducing the proportion of heavy metals in various liquids. Especially in the agri-foodstuffs sector, it is particularly valuable to be able to treat products contaminated by heavy metals as a result of treatments or environmental pollution.
|Cited Patent
|Filing date
|Publication date
|Mar 28, 1979
|Oct 5, 1982
|Damon Corporation
|Encapsulation of biological material
|Feb 23, 1981
|Jan 11, 1983
|Anic, S.P.A.
|Chitosan-glucan complex, method for its production and end uses
|Feb 13, 1984
|May 5, 1987
|Damon Biotech, Inc.
|Encapsulation of materials
|Jan 4, 1989
|Oct 8, 1991
|Bio-Recovery Systems, Inc.
|Removal of metal ions with immobilized metal ion-binding microorganisms
|Title not available
|Title not available
|Title not available
|Title not available
|Title not available
|Amerine et al., The Technology of Wine Making, 2nd ed., Avi Publ. Co., Westport, Conn. 1967 (pp. 296 299, 339 & 340).
|Amerine et al., The Technology of Wine Making, 2nd ed., Avi Publ. Co., Westport, Conn. 1967 (pp. 296-299, 339 & 340).
|Veliky et al., Biotechnology Letters, vol. 3, No. 6, 1981, pp. 275 280.
|Veliky et al., Biotechnology Letters, vol. 3, No. 6, 1981, pp. 275-280.
|Citing Patent
|Filing date
|Publication date
|Dec 20, 1996
|Dec 12, 2000
|Australian Food Industry Science Centre
|Preservation of exposed cut fresh fruit
|Nov 12, 1998
|Mar 20, 2001
|California Institute Of Technology
|Iron (III)-doped calcium alginate gel sorbents for sorption of arsenate and selenite
|Dec 22, 1999
|Jan 24, 2006
|Samsung General Chemicals Co., Ltd.
|Alginate gel based adsorbents for heavy metal removal
|Jul 24, 2012
|Philip Morris Usa Inc.
|Carbon beads with multimodal pore size distribution
|Feb 14, 2006
|Aug 31, 2006
|Sian Anderson
|Method for preparing a beverage
|Dec 12, 2006
|Nov 8, 2007
|Philip Morris Usa Inc.
|Carbon beads with multimodal pore size distribution
|Mar 1, 2010
|Jun 17, 2010
|Philip Morris Usa Inc.
|Carbon Beads With Multimodal Pore Size Distribution
|Jan 17, 2006
|Jul 20, 2006
|Universidad T�cnica Federico Santa Mar�a
|Biosensor for determining the biochemical oxygen demand (bod) by respirometry
|Jan 17, 2006
|Aug 31, 2006
|Univ Tecnica Federico Santa Ma
|Biosensor for determining the biochemical oxygen demand (bod) by respirometry
|U.S. Classification
|426/13, 210/687, 530/412, 426/15, 530/415, 210/688, 435/178, 435/179, 210/681
|International Classification
|Cooperative Classification
|European Classification
|Oct 23, 1992
Owner name: CHAMPAGNE MOET & CHANDON, FRANCE
Free format text: ASSIGNMENT OF ASSIGNORS INTEREST.;ASSIGNORS:RINN, JEAN-CHARLES;ROBILLARD, BERTRAND;REEL/FRAME:006453/0321
Effective date: 19921016
|Jul 30, 1998
|Fee payment
Year of fee payment: 4
|Jul 1, 2002
|Fee payment
Year of fee payment: 8
|Aug 16, 2006
|Maintenance fee reminder mailed
|Jan 31, 2007
|Lapse for failure to pay maintenance fees
|Mar 27, 2007
|Expired due to failure to pay maintenance fee
Effective date: 20070131


text:
Richmond qualifying rained out; Harvick on poleRICHMOND, Va. — Qualifying for the Toyota Owners 400 was rained out Friday at Richmond International Raceway. Stewart-Haas Racing's Kevin Harvick will start on the pole based on leading the first practice session with a speed of 129.069 mph. Team ... USA Today, 1 week ago
Bump video: Carl Edwards bumps JGR Toyota teammate Kyle Busch for NASCAR Cup win at Richmond - Auto Week, 6 days ago
Carl Edwards wins at Richmond - USA Today, 6 days ago
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Liverpool Transfer News: Jordon...
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Chase Elliott edges Austin Dillon for Talladega pole
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subset: commoncrawl


text:
The best Xbox One games - this generation's must-play titles
UpdatedConsider this the definitive list of must-own Xbox One games.
UpdatedConsider this the definitive list of must-own Xbox One games.
In DepthHow hard is it for designers to create a game designed for a VR headset, and how does it differ from a normal game?
Techradar dealsWe've got all the best deals for the Moto X Style, so be sure to look through these before buying Motorola's latest and greatest.
There's now a steady stream of content appearing for your expensive VR headset - and this is the latest application to catch our eye.
Techradar dealsCompare the best Moto X Play deals here to find the perfect contract deal.
VR WeekVirtual reality is poised to become the new playbook for coaches and quarterbacks in college and the NFL alike.
TechRadar DealsYou're thinking of getting this brilliant little phablet, because you want the world's first 4K-screened smartphones... here are the best deals.
If you're going to start a crazy amateur robotics project then you might as well model it after a famous Hollywood actress, we suppose.
vr weekSpend a day in a virtual theme park with these rollercoaster apps.


text:
Sen. Flake asks ADOT to help veterans find way to VA facilities
PHOENIX — Citing concerns raised by veterans, Sen. Jeff Flake is urging the Arizona Department of Transportation to assess whether roadway signage pointing to U.S. Department of Veterans Affairs facilities is adequate.
"Many of the larger urban locations are clearly distinguished with identifying signs along the roadway," Flake said in a Sept. 24 letter to ADOT Director John S. Halikowski. "However, some smaller community-based outpatient clinics and similar sites are apparently more difficult to locate."
Flake's letter said that several veterans had approached him about what they considered inadequate signage along highways. It asked whether ADOT is aware of such concerns and, if so, what steps have been taken or are planned.
"Clearly, the responsibility to determine rules and regulations for roadway signage in Arizona lies squarely with the Arizona state government," he said. "That said, we all share the responsibility of ensuring veterans have access to the services offered."
Timothy Tait, ADOT's assistant communication director, emailed Cronkite News Service a statement saying that the agency operates according to the Manual on Uniform Traffic Control Devices published by the Federal Highway Administration.
In general, ADOT's statement said, medical clinics that don't provide 24-hour service with the appropriate personnel don't qualify for signage. Full-service VA hospitals are identified by signs on state highways, it said.
"The primary concern here is that ADOT does not want to direct a motorist in need to a medical facility that is closed or otherwise unprepared to meet emergency care needs," the statement said.
Rep. Sonny Borrelli, R-Lake Havasu City, a retired Marine Corps gunnery sergeant, said he'd like to see signage pointing to VA facilities in his community, especially those offering outpatient treatment. After learning about Flake's letter, he said he planned to raise the issue with ADOT and the Arizona Department of Veterans Services.
"Rural Arizona kind of always seems like the last on the totem pole to get noticed," Borrelli said. "In Lake Havasu, for one, you really have to know the address where you're going."
David F. Lucier, president of the Arizona Veterans and Military Alliance, said Arizona roads need more signage pointing to VA facilities.
"There's not enough of them," Lucier said. "I think that they need to go out a little further; the only signs I've ever seen are basically within half a mile to maybe a mile from the place."
Rep. Mark A. Cardenas, D-Phoenix, an Army and National Guard veteran who served in the Iraq War, said VA facilities are extremely difficult to find and that he's glad Flake is taking up the issue of signage.
"It's a good step by the senator to direct the problem to the department," Cardenas said, "but he still has a long way to go to help our veterans."
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text:
Mindi Mink Model
RB-FotografiePhotographer Male Neuss, North Rhine–Westphalia, Germany
My Website: 500px AccountMy MM URL: http://www.modelmayhem.com/rb-fotografie
Mayhem # 2221073
About MeDoing photograhy for about 15 years now. worked with a lot of professional models from germany, austria and czech-republic, like Penthouse-Model Jenni Gregg, Maxim-Model Ashley Bulgary, Marketa, Blanka Brooke, Vendula Bednarova, German Playmates Bernadette Kasper and Dominique Regatschnik.
New Models are still welcome. So if you´re planning a tour to germany, please ask, i don´t bite :-)
I am using Canon Equipment and Elinchrom Flashes.
Have you worked with RB-Fotografie? Add Credits for RB-Fotografie! >>
Credit NotesMany Thanks to all those beautiful ladys i worked with.
Casting Calls
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text:
This profile was last updated on 12/10/13 and contains information from public web pages and contributions from the ZoomInfo community.
Reid H. SpauldingWrong Reid H. Spaulding?
Pima County Facilities Management...
Phone: (520) ***-****Email: r***@***.gov
Local Address: Arizona , United States
Pima County
1750 E. Benson Highway
Tucson , Arizona 85714
United States
Company Description: Pima County including the City of Tucson, recently reached one million in population. As the second largest region in Arizona, almost half the population lives in... more
ProPub_Iteration_NT.402[04] SEIDXWK-19


text:
I am excited to write this review about Recht G A Construction. Let me start by saying Gary is my cousin, but I felt like this review is defnitely warrented. Gary is awesome, great follow through. Excellent work, truly he's a dream if u know any one that ever needs a cont...moreractor he's the one to call. When Gary came out to my house he strategized on how to design our tiny crummy kitchen, making it bigger and making the space more user friendly for our family, taling about colors, and flooring, and granite. We had agreed on a price which he stayed with in. His guys were so nice they would not only show up, but they were considerate about the noise, since I work from home sometimes, and my neighbors have small sleeping babies. They showed up when they said they would, and cleaned up everything. Our kitchen looks absolutely incredible, the special touches that shows you not only does Gary really care about the quality of the job, but you can see his heart was in the work. We are considering selling our house and having a newly remodeling kitchen is very attractive to the new buyers, but man, we don't think we want to leave now, not sure about that. I have seen other work that Recht G A Construction has done and it's always really good. I feel very blessed to have an amazing contractor in the family, someone as talented and creative. Seeing our kitchen before it was awful, and it gives me great pleasure to brag, and write this review. I would never use another contractor for a project like this. Thank you, Thank you, Thank you. view less
Torrey Highlands General Contractors
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I recently had the pleasure of working with Jason to repair my badly damaged deck from years of termite damage. We are in a condo complex, so it to…
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3. Glen GalloServices
12940 Via Del ValedorSan Diego, CA 92129
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13501 Sydney Rae PlSan Diego, CA 92129
5. Bloom General Construction
(Melhorn Construction, Inc. Logo) July 26, 2010 To Whom It May Concern: I am writing this letter to personally recommend Bloom General C…
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(Melhorn Construction, Inc. Logo) July 26, 2010 To Whom It May Concern: I am writing this letter to personally recommend Bloom General Construction and Precision Excavation, Inc. for concrete and utility work, particularly: concrete flatwork, CIP cheek walls, f...moreire and sewer and utility service connections. We just completed a very high end project, Enertree, LLC. Condominiums located in La Jolla, California, on Coast Blvd. Precision, and Bloom, were professional, conscientious, and very reliable and responsive team members, and exceeded our expectations. They were extremely flexible on extra work and were instrumental in the means and methods needed to solve problems and keep the costs to a minimum. This project was very difficult, from access and working from a very busy beach area street, to intermittent large pockets of beach sand which caused cave-ins when the sewer lateral service was installed. Expectations were consistently met and problems were expeditiously solved allowing the project to stay on schedule. Bloom General Construction and Precision Excavation, Inc. were honest, ethical, and I highly recommend them as a solid construction company and business partner. They were a pleasure to have on our job. Sincerely, John Hardisty President Melhorn Construction, Inc. Please contact Bloom General Construction for media matters concerning this letter of recommendation. Permission for reproduction granted by orignal author of this document. view less
Love the Work Charco Has Done for Us! We had a room addition put into our home in 2010 and were so pleased that we called them again this past year to remodel our kitchen. We chose them in the first place through a referral who had a complete home remodel. They're house ...morewas so beautiful and we were very impressed. After looking at their website and portfolio of work we gave them a call. We met with the owner, Chuck. He has a wealth of experience. He listened to our needs and made his own recommendations and we were able to come up with a great plan. Throughout the process Chuck was available to answer questions and address any questions that we had. Our superintendent Roger worked well with us also and took care of anything we requested. The subcontractors and workers were clean and respectful. And the final product is gorgeous! I have my dream kitchen and am enjoying cooking even more! If you are looking to do a remodel call and ask for the owner, Chuck. He loves his wrk and he will take care of you.view less


text:
Flipkart ranked the 7th most influential brand in India, Amazo...It is the foreign brands like Google and Facebook that rank on top in terms of their influence, while domestic ones are placed lower, as per the new list of ten most influential brands in the country. According to the study by global research ... Yourstory.in, 1 week ago
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Rap star 50 Cent's social networking site, ThisIs50.com, has reached 160,000 members. The staggering popularity of his site will no doubt inspire more artists to branch out beyond myspace and to create their own social networking websites.
Using the network as a tool, 50 connects with his fans and is able to notify them about upcoming events, downloads, merchandise etc.
He's not the first star to launch a social network. We first featured Kylie Connect back in November 2007:
Stats for Celebrity Social Networking Sites
Trending: Older & Average
Research: 3,743 clicks in 422 w
Interest: 4 minutes
Concept: Celebrity Social Networking Sites
Related: 52 examples / 40 photos
Segment: Neutral, 18-35
Comparison Set: 19 similar articles, including: youth-focused tv streaming services, organ delivery drones, and sporty summer dresses.
Celebrity Social Networking Sites
More Stats +/-
Organ Delivery Drones
Youth-Focused TV Streaming Services
Sporty Summer Dresses
Playful Gaming Drones
Puppetry Ice Cream Flavors
50 Cent's ThisIs50.com Reaches 160,000 Members
By: lourdes sanchez bayas - Published: Mar 30, 2008 • References: thisis50 & lunaticadesnuda.blogspot


text:
Tuesday, November 13, 2012
Hood River and Gorge-area youth lacrosse players are invited Nov. 23 to test out The Dalles Fitness and Court Club's new indoor turf field at 731 W. Pomona St.
Hood River Lacrosse Club members will be there Friday. They are hoping to recruit players for a middle school boys league that begins later this month and runs for eight games through Jan. 28, every Monday from 5:30-7 p.m.
HRLC is also seeking interested high school and adult players who would like to play regular indoor games through the winter.
Interested players can contact Coach Cory Roeseler at email@example.com.
TDFCC will also host indoor soccer action at its new facility, which also features a swimming pool, workout rooms, racquetball, tennis and a variety of classes. For info. visit fitnesstd.com or call 541-298-8508.
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text:
Hotel Galicja, Wieliczka
- Free Internet
Main amenities
- 37 smoke-free guestrooms
- Restaurant and bar/lounge
- Breakfast available
- Free train station pick-up
- Sauna
- Self parking
- Spa services
- Business center
- Airport shuttle
- Childcare
- 24-hour front desk
- Coffee/tea in the lobby
What's around
- Heart of Wieliczka
- Wieliczka Salt Mine (0.2 mi / 0.4 km)
- Saltworks Castle (0.3 mi / 0.5 km)
- Salt City (0.5 mi / 0.7 km)
- Wawel Castle (7.5 mi / 12.1 km)
- Main Market Square (8.6 mi / 13.8 km)
Hotel Galicja, Wieliczka
Hotel Info: 866-539-8117from $39
- Luxury Room
- Apartment
- Double Room
- Single Room
- Triple Room
- Quadruple Room
Also popular with travelers from the USA
At a glance
Key facts
Hotel size
- This hotel has 37 rooms
- This hotel is arranged over 2 floors
- Check-in time starts at 2 PM
- Check-out time is 11 AM
- Express check-in/out
Required at check in
- Credit card or cash deposit required
- Government-issued photo ID required
Travelling with others
- Up to 2 children (4 years old and younger) stay free when occupying the parent or guardian's room, using existing bedding
- No cribs (infant beds)
- Babysitting/childcare *
- Pets allowed (dogs and cats only) *
- Free WiFi and wired Internet access in public areas
- Free wired Internet access in rooms
- Airport shuttle (available on request) *
- Free train station pickup *
- Self parking (limited) *
- Area shuttle *
- Casino shuttle *
Other information
- Smoke-free property
- Resort fee included
Nearby Three Star Wieliczka hotels
In the hotel
- Buffet breakfast (surcharge)
- Restaurant
- Bar/lounge
- Coffee shop/café
- Snack bar/deli
- Room service (during limited hours)
- Coffee/tea in the lobby
- Spa services on site
- Sauna
- Bicycle rentals on site
- Golfing nearby
- Billiards or pool table
- Business center
- Number of meeting rooms - 2
- Conference space
- Meeting rooms 2
- Conference space size (feet) - 1292
- Conference space size (meters) - 120
- Computer station
- 24-hour front desk
- Concierge services
- Tours/ticket assistance
- Dry cleaning/laundry service
- Laundry facilities
- Free newspapers in lobby
- Luggage storage
- Wedding services
- Number of buildings/towers - 1
- Elevator/lift
- Safe-deposit box at front desk
- Picnic area
- Library
- Television in common areas
- Accessible bathroom
- In-room accessibility
- Roll-in shower
In the room
- Minibar
- Iron/ironing board (on request)
- Blackout drapes/curtains
- Turndown service
- Private bathroom
- Shower only
- Hair dryer (on request)
- Satellite TV channels
- Desk
- Free wired high-speed Internet
- Phone
- Free bottled water
- Daily housekeeping
Top Wieliczka hotels
Recently reviewed hotels in Wieliczka
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"Hotel has nice rooms. Everything is modern and fully operational. The hotel staff if helpful and very welcoming without being overbearing. The buffet breakfast has a large…"Apr 18, 2016
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Special features
DiningSolna Grota - This restaurant serves breakfast, brunch, lunch, and dinner. Guests can enjoy drinks at the bar. A children's menu is available.
Hotel Galicja, Wieliczka's small print
For transfers, guests must contact the property before arrival at the number on the booking confirmation.
Mandatory fees
The charges below are included in the total price displayed:
- Resort fee
Optional extras
Early check-in can be arranged for an extra charge of PLN 50
Late check-in between 11 AM and 3 PM can be arranged for an extra charge of PLN 50
Late check-out can be arranged for an extra charge of PLN 50
Self parking costs PLN 15 per day
Air conditioning is available for an extra charge of PLN 50 per night
Rollaway beds are available for PLN 60.00 per night
Buffet breakfast is offered for an extra charge of PLN 30 per person (approximately)
Babysitting/childcare is available for an extra charge
Pets are allowed for an extra charge of PLN 50.00 per pet, per night
Airport shuttle service is offered for an extra charge of PLN 110.00 per vehicle (roundtrip)
Airport shuttle service for children costs PLN 110.00
Area shuttle and casino shuttle service is offered for an extra charge
We have included all charges provided to us by this hotel. However, charges can vary, for example, based on length of stay or the room you book.
Is the description of this hotel not correct? Tell us


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Photoautotrophic organisms use solar radiation to carry out metabolic processes. Phototrophs store the produced energy as chemical energy by the formation of chemical bonds. Most of the photoautotrophic organisms also perform photosynthesis and convert carbon dioxide into organic material (e.g. sugars and fats). Therefore they can be used for the industrial production of biomass. Biomass production has become increasingly interesting in the biofuel or food industry.

 Technology
 A highly efficient photobioreactor for growing and harvesting photoautotrophic organisms like the cyanobacterium Synechocystis sp. PCC6803 is presented. The photobioreactor has a gas-tight transparent housing, a gas exhaust and at least two compartments containing the photoautotrophic organisms and the nutrient solution for the phototrophs, respectively. The nutrient solution consists of a highly concentrated mineral carbon medium (e.g. sodium hydrogen carbonate solution) which acts as buffer medium at the same time. The photosynthetic compartment containing the phototrophic organisms is a thin layer (~ 10 mm) which is separated from the nutrient solution by a transparent semipermeable membrane. Thus, the diffusion of the nutrient solution into the photosynthetic compartment creates no turbulences as it would be in case of bubbling CO2 through the bioreactor. This diffusive feeding process results in high growth rates and efficient biomass production.

firstname.lastname@example.com | TechnologieAllianz e.V.
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Cubs 2014 MLB Rule 4 Draft Negotiation ListSubmitted by Arizona Phil on Sat, 06/07/2014 - 9:50pm
Players selected in the MLB First-Year Player Draft (MLB Rule 4 Draft) are placed on a club's Negotiation List.
Players selected in the MLB First-Year Player Draft (MLB Rule 4 Draft) are placed on a club's Negotiation List.
I've got the draft signing block in the left sidebar up already with the Zagunis signing in there. Otherwise the final day has begun and I will be updating very sporadically.
11th Round Pick #319 - Jordan Brink, RHP from Fresno State - Junior
There have been some interesting pitching prospects in recent Drafts who came late to full-time pitching, including first-rounders Braden Shipley in 2013 and Kyle Zimmer in 2012. While Brink isn't quite that high-profile, he has the chance to do well now that he's focused only on the mound. An outfielder for his first two years at Fresno State, Brink split time between playing that position and pitching as a sophomore then turned to pitching full-time in 2014. He's athletic, if a bit undersized, with the makings of two plus pitches in his fastball and spike curveball, which looks like a hard slider at times. He's working on developing his changeup. The jury is still out on whether Brink can start long-term -- sometimes a bias against undersized right-handers -- or he'll end up in the bullpen. Either way, his arm looks like it has a shot to pitch at the highest level.
12th Round Pick #349 - Tanner Griggs, RHP from Angelina College (TX) - J2
Had to look up Tanner Griggs. Can touch 95mph, sits 90-92 and adds a solid slider, decent CH, control issues. Could be bullpen.
Cubs quantitatively are off to a hot start...
"Used with permission from John Dewan's Stat of the Week®, www.statoftheweek.com."
2016 .607 ops
Plus bad fielding
taylor davis moved to AAA to take the place of that other catcher guy dude person.
Who's Mr. June-August? Can't be Jorge "Mr. 1.705 Playoff OPS " Soler, can it?
Chesny Young 4-5 tonight for Tenn. Now hitting .410 with an OBP over .500.
Looks like Soler has decided to take the "can't play in the cold" thing head-on. No longer wearing the cold-weather under gear.
Cubs record for last 3 months of regular season baseball: 59 - 23. (Aug, Sept/Oct and April, with one still to go).
That's a .720 winning percentage and projects to 117 wins over 162 games.
That's a lot of dance parties.
So where does Warren G rank in the list of terrible "Take me out to the ballgame" renditions? It's gotta be near the top.
They only need to win 18 more in a row to match the 1984 start of the Detroit Tigers.
I agree that it is frustrating and baffling and I am surprised more teams don't try and take advantage of it. However, in the end, I would rather have a pitcher that has 4-5 outs innings versus 4-5 runs innings.
.464 obp play him over Mr june-august
And he can play the field
I don't have any problem being "reminded" of it -- but anything more than a short sentence about it makes my eyes glaze over and skip to the bottom.
per Len: Not Wrigley Field Friendly confines today, it's Szczur's Palace
It's kinda neat seeing guys with such little experience doing so well off the bench. Usually it's guys with a bit more time. How many major league at bats do those two have between them?
It's really not any more newsworthy than a pitcher who runs up and misses it with his glove, walks the batter instead, or throws it into right field where some runs score. Holding the ball was brilliant. He knew he didn't have the throw eyed. And then he follows up with a gutsy performance. The guy rocks.
This work is licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.
©The Cub Reporter 2016. The Cub Reporter is in no way affiliated with the Chicago National League Ballclub.


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There isn't anything tacky he can say right now.
There will always be speculators. I watch the traffic on the highways, the water contamination and earthquakes caused by fracking.
Sentiment: Strong Buy
FBR(Friedman Billings Ramsey). they also get a cool $50 million in dividends from SIR. Read the financials and not the tacky remarks on this board.
Sentiment: Strong Buy
by FBR(Friedman Billings Ramsey). I think they know more than the tacky insults from others on this board.
Sentiment: Strong Buy
by FBR. This is formerly Friedman, Billings, Ramsey. Do they know more than the snide insults on this board. Think before you short this one.
Sentiment: Strong Buy
by FBR.
Sentiment: Strong Buy
by FBR.
Sentiment: Strong Buy
296 senior living communities; 145 medical buildings; might be able to squeeze out the dividend. The income statement is especially impressive when looks at the trends. It pays to examine the financial reports rather than flip comments about they can't squeeze a nickel.
Sentiment: Strong Buy
on lower earnings in the stock market, shorting is gambling.
FVE gives SNH an alternative operator, an affiliate,(a benchmark of true costs) if management fees from other operators get too high. That is why SNH is more efficient with higher cash flows per share. But that would actually requiring knowing how these are interconnected rather than listen to innuendo.
pay attention to the fundamentals, the expansions. Rather than playing short, go buy a lottery ticket. The gambling will cost you less.
It might be tough shorting NRP and also having to cover the dividend.
and if the Saudis follow through on their threat to withdray its gazillion in assets, what this does to price of oil and gas?
Buy TANO(a TA bond) and collect 8% + paid quarterly. It beats a CD.
The pattern, besides eliminating the dividend, has been to sell off assets, put it in the owner's pockets. It strongly appears they are liquidating the company. The continued decline in cash flow(ffo), the obvious manipulation of the share price artificially(price ffo is about 40X), will leave the shareholders holding the bag.
Sentiment: Strong Sell
Buy, Outperform or Strong Buy ratings.
Sentiment: Strong Buy
if the U.S. doesn't have a steel industry, it might as well close shop. The next President will have to win Ohio, upper Midwest and heavy industry locations. Chinese steel imports will become less. Who has met coal?
My gut tells me(in this case optimistic), nat gas goes up significantly. Consumers will squawk at higher electric prices, environmental issues will close in on cost of nat gas production forcing it higher, Deer Run gets resolved. Currently long both stock and notes.
There has been news Murray Energy and Cline have fingers in this. Does anyone know anything about this which might also be very positive.
Jrad, thanks for your insight. Awhile back, NRP mentioned Foresight/Murray alignment on Deer Run was to their advantage. Do you recall the specifics, the implications?


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(Working on organizing it by similar aesthetic.)
Last Year at Marienbad
1961 'L'Année dernière à Marienbad' Directed by Alain Resnais
Takes place in a chateau, an ambiguous story of a man and a woman who may or may not have met last year at Marienbad.
Popular reviewsMore
Self-indulgent cinema at its most beautiful. I wanted to love this because duh, but I hated it because also duh. It goes nowhere, it fails to create any kind of atmosphere, and the "nightmare" it portrayed was a pretty tame nightmare. I once had a nightmare where my penis turned into a snake and ate my butt. Make a movie about that.
Deconstructing cinema much in the way Bresson wanted to do but in more grand fashion. It is akin to the Dadaist art movement of anti-art, breaking the rules and destroying the notion of what we perceive as true art. Perhaps not fully to that extent but Resnais clearly experiments with the medium of cinema in a way majorly unaccepted and ironically it becomes the focal point of where the film's greatness lies.
Last Year at Marienbad begins with repetitive and poetic narration ominously filling the air of the long empty corridors and parlors it softly speaks of. In the first few opening scenes alone it is apparent Resnais is ready to deliver something entirely unique to the world of cinema.…
Set within the confines of a grand château, Last Year at Marienbad is a vessel of half-memories and never-ending corridors. It's a black and white nightmare refusing to flow smoothly as all of its elements face off in a tremendous aesthetic battle. Organ music pummels into dialogue, distracting from dense and repetitive conversations, and making it impossible to fully comprehend a grounded reality. The film has its own space, its own temporality, and everything is completely folded into the inescapable setting.
Despite being frequently labelled as ambiguous and surrealist, Last Year at Marienbad can be read in quite basic terms when stripped down. It's always seemed to me that the film attempts to depict the aftermath of a tragic affair…
won't be surprised if I have
like eleven nightmares tonight.
Warning: There might be spoilers ahead.
My first venture into Alain Resnais' filmography couldn't possibly have left a better impression. As great as straight forward structures can be, it's films like Last Year at Marienbad that give cinema such a unique identity and the ability to tell a story in a way that no other medium can. I like ambiguous films, but it's the experimental nature on top that really makes this a special piece of work. I don't really know how to review a movie that often completely ignores typical movie conventions, instead I'm going to talk about observations I made regarding the content, style and what impression they left me with.
Last Year at Marienbad is a film…
"Why don't you still want to remember anything?" ~ X
The trailers announcing this film promised moviegoers a new cinematic experience, "better than 3-D, better than widescreen," putting the viewer at the center of a love story and a mystery. It would require us to come up with our own answers about the truth of various scenes and what really happened at Marienbad a year ago. Right away, we know this is going to be avant-garde filmmaking. Fortunately, having already experienced one film by director Alain Resnais, "Hiroshima Mon Amour," I thought I had some idea of what I as getting into.
It doesn't help at all, of course, that the characters have no names or clear relationships. They are…
Recent reviewsMore
Nouveau roman : abandon de la narration.
Très Robbe-Grillet : matrice de ses films à venir.
Atmosphère. Langueur. Ennui.
Comme une image qui se dilate dans le temps.
Un film archétypal, creuset d'inspirations.
Une scène : le film.
Six-o-meter : 2/6
Resnais' use of unoriginal text is invariably stunning, a fact you'll find in both this film and Hiroshima, Mon Amour. Both texts are enigmatic in nature, and is designed more for the sake of poetry than for convenience. Similarly both films explores the fragility of memory over time, this film a little bit more so though. Delightfully enigmatic and stunningly beautiful, shots of this hotel, it's park and it's people are presented as a story plays out while it's being told, or remembered. I would rid myself of all expectations of meaningfulness before watching this, not that I did the first time I watched this film, but I think it can be enjoyed more that way.
A man tries to convince a woman that they have met before a year earlier. It's incredible how a filmmaker like Resnais can make a simple narrative like that flow like sweet, sweet poetry. Perhaps it's because of the dream-like, surreal atmosphere of the chateau and the labyrinth of gardens that surround it. The film itself is like a dream---a labyrinth where you will lose yourself and wonder whether the images that fill your eyes are the characters' dreams or realities. Perhaps it's because of the lines and the music that are repeated over and over again, evoking the same emotions, yet painting a different picture every time. But in the end, just like what the male protagonist says all…
I don't know how to feel about this....
The photography/costumes were beautiful tho
Not my favourite new wave film but definitely one of the most interesting ones. It's a great example of how film can be used as a medium to do things no other format would allow. The way Resnais structures it makes it feel like an ambiguous memory, which meant that after the first half hour so I gave up with worrying about whether they hadn't or hadn't actually met. I don't believe that's the point of it, and I don't believe there is an objective answer. For me, the whole point of this film lies in that subjectivity, and it focuses a lot more on personal experience and memory than it does on objective truth. Both stories are equally true…
This is a movie with a very creative and haunting visual style and it has a narrative filled with interesting ideas. That should be a perfect mix, but unfortunately I it felt to me like the creative visuals didn't really compliment the creative story all that well and vice versa. Of the two elements I probably liked the visuals better, the way Resnais films the hotel this takes place in a beautiful and haunting, I have a hunch that this was an inspiration for the way Kubrick filmed The Shining. However, I'm not sure that this slow, sterile, and artful style was really a good choice to convey the talky, passionate, and emotional story at the center of it all. The whole thing was generally very slow, I got an Antonioni vibe from the whole thing and that is not a compliment.
The world's longest most beautifully shot perfume commercial. Hopelessly meandering.
Hypnotic, enigmatic, and dripping with atmosphere, Last Year at Marienbad is one of the most accomplished pieces of filmmaking I have ever seen.
Difficult European art film alert! 'L'Année dernière à Marienbad is a beautiful enigma that has divided viewers from day one. I always plan to watch it again after a first viewing blew me away, but I also want to cherish it like a half-remembered dream (I really have forgotten the clue of the story.) Director Resnais and writer Robbe-Grillet knew exactly what they were doing: making the most ambitious, complex and out-there film they could think of. 'L'Année dernière à Marienbad looks opulent and will probably remain a benchmark of experimental film that refuses to cater to the iron laws of conventional narrative.
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Barack Hussein Obama
Published on March 26th, 2014 | by Allen West Republic23
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