Separation Processes: CHE 4M3
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Class materials
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Announcements
- The practice question in class is available: see the link to "Practice questions for tests and exams" below. More questions will be added there as the course progresses, so keep checking that page.
- The second assignment is available; due on 25 September (date has changed). If submitting via Google Docs, please share with mcmasterche4mta@gmail.com with "Comment" permission.
- There is a piece of information missing for Assignment 2, Q4: the volumetric flow rate coming in: I will have that available for your shortly (Friday PM).
- Get a head start on class for 21 September: Design a separator to remove suspended yeast cells from beer.
- Beer is produced in batches of 100 \(\text{m}^3\), with 4 batches per day.
- Density of beer: 1020 \(\text{kg.m}^{-3}\)
- Density of yeast cells: 1075 \(\text{kg.m}^{-3}\)
- Yeast cell diameters: 4 to 6 \(\mu m \)
- 11.5 metric tonnes of yeast are suspended in each 100 \(\text{m}^3\) fermenter
- Asceptic operation is vital
- Please re-download slides (17 to the end) for the notes from 20 September: substantial changes were made. We will use the revised versions in class on 21 Sept.
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Course calendar
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