New Releases by James Killeen

Plankton, the evil owner of a restaurant across the street from the restaurant where SpongeBob works, is jealous that the Krusty Krab restaurant has so much business. He convinces Mr. Krabs to send SpongeBob to school to learn a new machine that makes patties faster. Will Plankton succeed in putting Mr. Krabs out of business?

Modern enology has made great advances in understanding the complex chemical nature and problems in wine. These problems are often dealt with in a qualitative manner, according to the senses of the winemaker. This thesis seeks to demonstrate proactive approaches to monitor, control, and predict a fermentation in real-time to prevent problems during fermentation based off of quantitative measures. The first study involves redox potential during fermentation. Redox potential is a measurement of electron exchange between species in a solution. This measurement is important because it influences the extent of certain redox reactions. Being able to control the redox potential can control these reactions and provide a reproducible environment for the understanding of them. In this study we show the ability to measure and control redox potential in a wine fermentation. The second focus is on being able to predict the path of a wine fermentation from initial fermentation data. We have demonstrated a parameter estimation routine to predict the kinetic behavior of a wine fermentation. Such a program is useful because it allows the winemaker the ability to understand the contributions to the progress of the fermentation and to manipulate certain conditions if the fermentation will not be able to complete properly on its own.