Abstract: This invention fills several voids in bioreactor technology that allows efficient connection of aspects of physical science (optics, electronics, physical chemistry, sensors) to aspects of microbial and cell culture physiology in a uniquely interactive manner. This is accomplished mathematically through decision making software that utilizes detected changes in the course of fermentation. Decisions are aimed at determining the optima for cellular growth, optimizing for production or degradation of metabolites or substrates, or determining the limits of growth under various combinations of conditions. The invention determines optima or limits in a manner more quickly and at less cost than traditional methods. The basis for the computer generated decisions may be first or second derivative changes observed such as inflection points, limits on allowable rates of change, or the like. The most common measured parameter controlling the decision making process is the optically observed growth of the cells (e.g.

Abstract: The invention relates to devices and methods for ultrasonically degassing a sealed container of fluid such as a container of beer, wine or soda. The invention further relates to methods and apparatus for measuring the respiration rate of bacteria in a test liquid containing bacteria such as waste water or activated sludge. The invention also relates to methods for measuring one or more components of the gas released from the sealed container utilizing ultrasonic and other degassing techniques and to methods for expanding head space of the container.

Abstract: This invention is directed to a device which measures the oxygen component of a beverage gas using a specific oxygen probe, ultrasonic degassing, a special valving technique, and microprocessor based software. The measurement is made in the gaseous state in a two chamber system. The device is controlled by an electronic console that is built around a microprocessor which sequences and times the valves, receives the data from the oxygen probe and its accompanying temperature compensation circuit, and displays the data. An alternative method is to use several chambers and one pass. Additional chambers may be used to increase the speed of the test, control interferences, or aid in identifying gases other than the oxygen component. The device may also have an interface piercing head manifold that allows CO.sub.2 and oxygen to be tested in the same container and in one preparation.

Abstract: The current generally accepted method for measuring the air content in a beverage liquid (usually carbonated) is by a non-electronic chemical technique. This invention measures the oxygen component of a beverage gas using a polarographic probe, ultrasonic degassing, a special valving technique, and microprocessor based software. The measurement is made in the gaseous state in a two chamber (measurement and foam) system. The device is controlled by an electronic console that is built around a microprocessor which sequences and times the valves, receives data from the oxygen probe and its accompanying temperature compensation circuit, and displays the data. The sensitivity of the oxygen probe and the foaming nature of the beverage dictate the size of the chambers. The test generally must be done in several passes since all the measurable gas usually cannot be concentrated in the measure chamber in one pass. An alternative method would use several chambers and one pass.

Abstract: This device periodically isolates a sample of a beverage in production and determines the level of Carbon Dioxide present in the sample by the pressure temperature method. This system eliminates the overpressure in the line and then computes the carbonation level in the beverage to the same precision as standard laboratory instruments. The line pressure is often higher than the equilibrium pressure in the finished container by a significant factor (1.5 to 2) and is also fluctuating. By properly equilibriating the sample before testing these problems are eliminated.