把25g糖化在100g水中，糖占糖水的百分之几？ （求学霸解答！要有过程！谢谢！！⊙▽⊙）

In order to detect different storage condition wine in the difference of bread strains, analysis of all kinds of wine bread on liquor fermentation microorganisms play a role, and determine the microbial performance, such as strong saccharifying power, fermenting power and esterification force. The experiment also were tested the vacuum packaging, packaging and completely open leak ordinary three different environment of wine bread microbial growth situation. After experimental analysis, the results showed that: in the wine in bread, there are mainly the five kinds of yeast fermentation ability outstanding, is during the fermentation of the important microorganisms produce alcohol; About 3 kinds of mould and 4 kinds of bacteria in the brewing process has played the main role of saccharification, produce all sorts of simple sugars, forming the unique taste of wine; There are a number of microbes, including bacteria, yeasts and mould, all have the esterification ?

淀粉酶一般作用于可溶性淀粉、直链淀粉、糖元等α－1,4-葡聚糖,水解α－1,4-糖苷键的酶.根据水解产物的异构类型可分为α-淀粉酶与β-淀粉酶.
糖化酶,又称葡萄糖淀粉酶它能把淀粉从非还原性未端依次水解a-1.4葡萄糖苷键产生葡萄糖,也能缓慢水解a-1.6葡萄糖苷键,转化为葡萄糖.
淀粉酶只能作用于α－1,4-糖苷键,可以水解直链淀粉和支链淀粉,但是不能水解直链淀粉分支处的α－1,6-糖苷键,糖化酶既能水解a-1.4葡萄糖苷键,又能水解a-1.6葡萄糖苷键,也就是既可以从直链淀粉的非还原性末端开始水解,也可以水解直链淀粉分支处的a-1.6葡萄糖苷键,具有切支作用.同时,糖化酶又可称为γ-淀粉酶

啤酒废水可生化性不错,不要被大的COD,BOD吓住了,不难的,2000多的废水直接好氧问题不大,先厌氧也可以,但考虑到毕业设计越简单你也越好做,建议是主体工艺就直接好氧,其余无非就是预处理的问题

不用除去曲霉.曲霉的生长不影响品主发酵.
制曲一般多用于白酒和一些调味料(比如酱油)的生产,在这些生产工艺中都不需要除去曲霉.
乙醇发酵现在主要都是液体发酵,用淀粉酶来糖化,没有用曲霉的.
如果非要除去,因为曲霉是真菌,而发酵乙醇一般用的是酵母,是细菌,可以添加一些抑制真菌而不抑制细菌的,比如制霉菌素.

糖化的过程就是把淀粉转化成以葡萄糖为代表的低分子糖的过程,所以控制淀粉分解程度就是糖化过程的目的；因为在后期发酵过程中,啤酒酵母能分解的糖类多是低分子的糖类,多糖、糊精、淀粉很难被酵母利用,所以在糖化过程...

液化力是指在35℃,pH4.6条件下,1克绝干曲一小时能液化淀粉的克数为一个单位,符号为U,以“克每克叫、时(g／gh)”表示.
糖化力是指在35摄氏度、pH4.6条件下,1克大曲一小时转化可溶性淀粉生成葡萄糖的毫克数为一个单位,符号为U,以“毫克每克．,J、时(mg／g．h)”表示.
液化力能使淀粉由高分子状态（淀粉颗粒）转变为较低分子状态（糊精）,同时淀粉的黏度降低,即表现为由半固态变为溶液态.
糖化力能把淀粉从非还原性未端水解a-1.4葡萄糖苷键产生葡萄糖,也能缓慢水解a-1.6葡萄糖苷键,转化为葡萄糖.同时也能水解糊精,糖原的非还原末端释放β-D-葡萄糖.

底物专一性较低,从淀粉链非还原性末端切开a-1,4键,也缓慢切开a-1,6因此它能很快把直链淀粉从非还原性末端依次切下葡萄糖,在遇到1,6键时,先将其分割,再将a-1,4键分割,从而使支链淀粉水解成葡萄糖

朋友,法尔凯酵母好像不适合做浓醪吧?有几个法尔凯用户做了高酒份的啊?换安琪吧,用的人多,也放心,哈哈!
另外,做浓醪也不仅仅跟酵母有关系,还有液糖化的处理、单罐洗出率的调整等,都是一系列的问题,需要在每一步做到紧密配合,才能达到最好效果.
另外,现在用发酵促进剂做发酵营养助剂,对发酵帮助较大,适合提高浓度,朋友不妨试试看!

In order to detect different preservation conditions over the cake strain differences,analysis of wine cake various microbes on wine fermentation the role played by,and determination of its microbial properties,such as the saccharifying power,esterifying fermentation power and force.The experiments also were measured in vacuum packaging,general packaging and the open air in three different environments in the wine cake of microbial growth.After experimental analysis,the results showed:in wine cake,there are mainly 5 kinds of yeast fermentation ability,is the wine during fermentation to produce alcohol important microorganisms; there are about 3species of Penicillium and4 kinds of bacteria in the brewing process to play the main role in the saccharification,resulting in a variety of monosaccharide,forming a unique taste of the wine; there are also a large number of microorganisms,including bacteria,yeasts and molds,have esterification,formed product wine variety of unique flavor.In the vacuum packaging,general packaging and the open air leakage of three kinds of different environments,mould in vacuum packaging of small amount of leakage,in ordinary packing in the amount of more,and in the open environment of the quantity is very much,and many different types; yeast in three different environments differ not quite,but in the open environment,volume slightly less; bacteria in leakage ordinary packing thrives,in a vacuum in a dormant state,amounts are not many,in the open environment quantity than ordinary packing in many.

好眼熟啊
1846.84是麦芽量,791.5是大米量,应该是干物质,2638.34×6.4×4.18,就是2638.34原料中的水的比热,6.4是投水比例,7.4就是1份麦芽加大米的总量,加上6.4份的水
这让我想起了毕业的时候的毕业设计

About the occurrence of black spots of the product as follows: the product late glycation, the emergence of color dark, black spots. The occurrence of heavy fiber proportion of the product is dark and black.. These 2 cases have nothing to do with the product itself..
望采纳

ml是体积单位,g是质量单位,不同的.就好比1公斤食用油和1升食用油的区别.二者要联系起来必须有密度值.
你指的是液体糖化酶吗?你说的ml貌似指的就是液体吧?g一般用于固体粉末的量.
正常的活力?
我查了一下：
固体型50000u/g;100000u/g；
液体型50000u/ml;
100000u/ml;
86000u/ml;-

当然是淀粉酶,淀粉酶起到决定性作用