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Physics and the production of antibiotics

Robert Fairbrother1, Wendy Riddle1 and Neil Fairbrother2

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This article is the first in a series that describe some of the physics involved in the production of antibiotics. The field is often referred to as biochemical engineering but this does not indicate the considerable part played by physics and physicists. It is a process that undergoes continual research and development.

Penicillin has been selected for the focus of this article, although the engineering principles and underlying physics apply to the production of other microbial products such as amino acids (which can be used as food additives), bulk chemicals such as ethanol (used in everything from hair spray and aftershave to solvents for paints and explosives) and the well-known processes of brewing and baking.

In this article the application of physics to the design of the fermenter—the giant vessel in which the production of these products occurs—is discussed.


PACS

87.80.-y Biophysical techniques (research methods)

Subjects

Instrumentation and measurement

Medical physics

Biological physics

Dates

Issue 1 ( 1 January 2006)

Received 3 May 2005



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