protease production by S. marasensis 3.2.1. One-facto-at-a-time Since protease production and growth of S. marasensis SR-081 Halo was affected by nutritional factors and culture conditions‚ the medium was initially optimized by one-factor-at-a-time method. Maximum growth of the strain and protease production was observed at pH 7‒8 (Fig. 2a and 2b)‚ 40 ºC (Fig. 2c and 2d)‚ and inoculum size of 10% (v/v) (Fig. S5a)‚ that to reduce the impact of inoculum medium on composition of protease production medium
Premium Nutrition Marketing Food
number: 56449 Due Date: 17/11/2013 Lab: 5 Topic: Production logging/Well testing Interval Fluid Content % of total production 7000’- 6960’ 100% oil 20% 6960’- 6915’ 80% water‚ 20% oil 50% 6900’- 6880’ 20% water‚ 80% oil 20% 6870’- 6850’ 100% water 10% 1. In order to obtain the above information‚ a series of logs must be run. The fluid content‚ percentage of each fluid at every interval and also the percentage of total production of the well can be acquired using the following
Premium Density Liquid Water
downtime‚ and in-process inventory. Seiri整理 (Sort) The first S‚ focuses on eliminating unnecessary items from the workplace that are not needed for current production operations. It involves: "Red tagging"- effective visual method to identify these unneeded items. Red tag is being put to those items that are not needed and once they have been identified‚ these items are then moved to a central holding area for subsequent disposal‚ recycling‚ or reassignment. Organizations often find that sorting
Premium
Investigatory Project Presented to the Department of Science and Technology By: Coleen Sioson October 2012 A. Experiment Description In this investigatory project‚ we will use eggshells as an alternative ingredient in chalk production. The study is very efficient in these days because many people are in need of chalk especially the teachers because they use board chalks in school everyday.We noticed that the students and teachers consume many pieces of it‚ which is very expensive.
Free Calcium carbonate Limestone Sedimentary rock
the owner of the company for doing this project which has been given to me. This project has encouraged me a lot. I have now learned how foods are being processed from raw ones to finished products. They also showed me how they preserve them. And also I thank the owner of this Food Processing Unit‚ Prop. Smt. Phikaralin Wanshong for allowing me to do this project on her factory. Her kind and generous heart and also with her words of inspiration has inspired me a lot to work well in my studies and to
Premium Meghalaya Food preservation Entrepreneurship
location…………………………………………………………………….. Selection of appropriate labour…………………………………………………………….. Sources of fixed and working capital………………………………………………………. Role of the entrepreneur……………………………………………………………………. Type of production…………………………………………………………………………. Levels of production……………………………………………………………………….. Quality control measures…………………………………………………………………… Use of technology………………………………………………………………………….. Linkages……………………………………………………………………………………. Potential for growth………………………………………………………………………
Premium Baking Entrepreneurship Pastry
Lecture on Production and Cost of Production Basic Economics Production is the transformation of inputs into outputs. Production Function shows the relationship between quantities of various inputs that can be produced with those inputs per unit of time expressed in a table‚ graph or an equation. Q = f (K ‚L) given a technology Where: K = Capital and L = Labor Periods of Production 1. Short – run – the use of at the least one factor of production cannot be changed‚ or there are
Premium Costs
NAME- JACOBS OPEYEMI APRIL 01‚ 2013 MBA 640 TOPIC –OBESITY AND EFFECTS ON ECONOMIC PRODUCTION INTRODUCTION This study aimed to estimate the health burden and the direct as well as indirect costs of morbidity and mortality attributable to obesity and overweight to the national economy and recovery process. Simply stated‚ Obesity occurs when a person consumes more calories than he or she burns. Obesity is a condition defined by a person ’s weight. Although genetics may increase the risk of obesity
Free Obesity
Just in Time Production at Hewlett-Packard‚ Personal Office Computer Division Question 1: Should it be easier to run JIT effectively on the 150 than on the 120? Explain. It would be easier to run JIT effectively on HP-150 referring to the information given in the beginning of the case. HP-150 needs less number of parts and in the end it will be need less inventory. There are 20000 active part numbers for HP-120 and its options vs 450 part numbers for HP-150. HP-150 also needs less suppliers (200
Premium Process management Production system Decision making
SOP for Trims & Stationary Store Trims & Stationary Store Objectives: * Storage of all the various trims and stationeries that comes with detailed data. * Ensure no short supply of various trims before bulk production. Activities: * Pre-Trims & Stationeries Receive Activities: The monthly planner for trims in-house should come to the store in-charge with the weekly updates and changes should be communicated at the very instant of the occurrence. The trims purchase
Premium Stationery