头孢菌素C发酵液流变特性的研究  

Study on the rheological characteristics of cephalosporin C fermentation broth

作　　者：鲍建芝[1] 李杰[1] 张晓艳[1] 陈尧[1] 曹云峰[1] 卢华[1] 安志强[1] 董荣梅[1] 

机构地区：[1]石家庄制药集团,石家庄050051

出　　处：《中国抗生素杂志》2006年第7期392-394,399,共4页Chinese Journal of Antibiotics

摘　　要：通过测定头孢菌素C发酵液的粘度,研究非牛顿体系的流变特性,根据体系的凯松流体模型确定本构方程。In this paper the rheological characteristics of cephalosporin C fermentation broth as non-Newtonian fluid was studied by measuring the fluid viscosity. It has been found that the constitutive equation has been confirmed by Casoon body of fermentation broth.

关 键 词：头孢菌素C 发酵液 流变特性 

分 类 号：TQ028.8[化学工程]