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A summary is presented of safety-related design considerations and practices in the isolation and purification of antibiotics and other biologically active compounds from fermentation broths, as practiced by Merck & Co., Inc., in current production operations.
Profiles of physical activity are established on process streams, isolated intermediates, and the final bulk active compound. Design criteria for worker protection are developed based on these profiles.
bioprocessing, fermentation isolation, physiological profile
Senior scientist, Merck Sharp & Dohme Research Laboratories, Rahway, NJ