《CAXA实体设计手册》教学资源（学习资料）第4章 标准智能图素

《CAXA实体设计手册》教学资源（学习资料）第6章 自定义智能图素的生成

《CAXA实体设计手册》教学资源（学习资料）第8章 零件定位

《CAXA实体设计手册》教学资源（学习资料）第A章 CAXA实体设计介绍

《CAXA实体设计手册》教学资源（学习资料）第C章 三维设计纵览

《CAXA实体设计手册》教学资源（学习资料）第E章 特殊功能键的定义

Fermentation and Biochemical Engineering Handbook microorganisms, mammalian cells, plant cells, and tissue. It is our sincere hope that the reader will find this chapter helpful in determining the best conditions for cultivation and the collection of scale-up data. Hopehlly, this knowledge will, in turn, facilitate the transformation of worthwhle research

2.1 The Microbiological Laboratories Isolation of organisms for new products normally does not occur in laboratories associated with production cultures, however, production (mi￾crobiological) laboratories frequently do mutation and isolation work to produce strains with higher yields, to suppress a by-product, to reduce the formation of a surfactant, to change the physical properties of the broth to facilitate the product recovery

Specific nutritional requirements of microorganisms used in industrial fermentation processes are as complex and varied as the microorganisms in question. Not only are the types of microorganisms diverse (bacteria, molds and yeast, normally), but the species and strains become very specific as to their requirements

Fluid mixing is essential in fermentation processes. Usually the most critical steps in which mixers are used are in the aerobic fermentation process. However, mixers are also used in many auxiliary places in the fermentation process and there are places also for agitation in anaerobic fermentation steps