Department of Chemical Engineering, University of Delaware, Newark, Delaware 19716, USA.
Biotechnol Bioeng. 1991 Oct 5;38(7):697-718. doi: 10.1002/bit.260380704.
In this article, we provide a rigorous thermodynamic analysis of microbial growth process, clarify the role of the generalized degree of reduction concept as it is used in both stoichiometric equations and as a characterizing factor for thermophysical properties, and introduce a classification method to account for errors when using the generalized degree of reduction to estimate the energy and free energy contents of molecules. We maintain the advantages of using the generalized degree of reduction while correcting for the large errors in the principle of energy regularity, especially for small molecules and for nitrogen-source compounds. As a result, we obtain more accurate energy balances (heat loads) and second law constraints, and are able to clarify contradictory statements in the literature as to whether nonphotosynthesis fermentation process can produce oxygen or absorb rather than produce heat. Indeed, the answers to such questions become evident using the classification system introduced here.
在本文中，我们对微生物生长过程进行了严格的热力学分析，阐明了广义还原度概念在计量方程式中的作用，以及作为热物理性质特征因素的作用，并介绍了一种分类方法，用于在使用广义还原度估计分子的能量和自由能含量时，对误差进行分类。我们在使用广义还原度时保留了其优点，同时纠正了能量规则原理中的大误差，特别是对于小分子和氮源化合物。结果，我们得到了更准确的能量平衡（热负荷）和第二定律约束，并能够澄清文献中关于非光合作用发酵过程是否可以产生氧气或吸收而不是产生热量的矛盾说法。事实上，使用这里介绍的分类系统，这些问题的答案变得显而易见。
