Abstract
AbstractFrom the start of industrial biotechnology, there has been a perception that biological entities are damaged by stirring, so‐called ‘shear damage'. Often, it was the soft option to explain a loss of performance when it was due to other factors, such as bubble ingestion with proteins or on scale‐up, where tip speed increased when it was due to decreased homogeneity, especially in pH. For many years, poor control and the range of analytical tools available made a more in‐depth explanation difficult; and the concepts of ‘high' and ‘low shear' impellers, now largely disproven, increased it. Here, the size of the biological entity is compared to the Kolmogorov microscale of turbulence leading to a reasonably clear picture emerging. The article starts with the author's introduction to the issue approximately 42 year ago with enzymes, conveniently also the smallest entity; and finishes with the largest, filamentous fungi.
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