- extractive fermentation
- адсорбционная ферментация
English-Russian Biotechnology Glossary. A. F. Valikhov, V. V. Kolotvin, O. A. Legonkova, I. A. Rogov, Thomas Creamer. 2007.
English-Russian Biotechnology Glossary. A. F. Valikhov, V. V. Kolotvin, O. A. Legonkova, I. A. Rogov, Thomas Creamer. 2007.
Ethanol — For other uses, see Ethanol (disambiguation). Grain alcohol redirects here. It is not to be confused with Neutral grain spirit. Ethanol … Wikipedia
distilled spirit — ▪ alcoholic beverage Introduction also called distilled liquor, alcoholic beverage (such as brandy, whisky, rum, or arrack) that is obtained by distillation from wine or other fermented fruit or plant juice or from a starchy material (such as … Universalium
Ethanol fuel — is ethanol (ethyl alcohol), the same type of alcohol found in alcoholic beverages. It can be used as a fuel, mainly as a biofuel alternative to gasoline, and is widely used in cars in Brazil. Because it is easy to manufacture and process and can… … Wikipedia
Glycerol — Glycerine and Glycerin redirect here. For the Bush song, see Glycerine (song). Glycerol … Wikipedia
Zinc — This article is about the metallic element. For other uses, see Zinc (disambiguation). copper ← zinc → gallium ↑ Zn ↓ Cd … Wikipedia
environment — environmental, adj. environmentally, adv. /en vuy reuhn meuhnt, vuy euhrn /, n. 1. the aggregate of surrounding things, conditions, or influences; surroundings; milieu. 2. Ecol. the air, water, minerals, organisms, and all other external factors… … Universalium
Flavor — This article is about flavor as a sensory impression. For the particle property, see Flavour (particle physics). For other uses, see Flavor (disambiguation). Flavor or flavour (see spelling differences) is the sensory impression of a food or… … Wikipedia
Sushi — This article is about Japanese cuisine. For other uses, see Sushi (disambiguation). Different types of nigiri zushi ready to be eaten … Wikipedia
SOLVANTS — Un solvant est un liquide dans lequel on introduit une ou plusieurs substances – les solutés – de manière à constituer une phase homogène: la solution . Le solvant est donc défini non par sa structure chimique, mais par son état physique – l’état … Encyclopédie Universelle