- Give three basic morphological forms of bacteria
- What is the function of 'ribosome'?
- What are lipids?
- What are the factors that define a microorganism?
- Draw Line-weaver Burk plot
- Give the advantages of immobilization
- Define 'yield factor' and 'yield coefficient'
- What is substrate inhibition?
- What is the difference between aerobic and anaerobic fermentation?
- Define aeration number
- Give the different types of mediums
- What are the methods available for immobilization of whole cells?
- What are the different sterilization methods?
- What is a single cell protein?
- Define aeration number
- Write down Monod equation
- What is 'sealing up' of bioreactors?
- Define fed batch reactor
- What unit operations are available for purifying fermentation products?
- State six products obtained through fermentation
Part B (5 x 12 = 60 Marks)
- (a) State the procedures and methods to be adopted for growing large
amounts of biomass from a vial of pure strain
Or
(b) How are microorganisms classified? Support your answer with suitable
examples for each type and describe their characteristics
- (a) Explain the competitive and non-competitive inhibitors and their
identification
Or
(b) Derive Michaelis-Menton equation for a single substrate enzymatic
biochemical reaction stating all the assumptions. How are the parameters in
the above equation evaluated? Explain with neat sketches
- (a) Based on the compositions of cell mass and product, explain how do you
fix up the compositions of fermentation media
Or
(b) (i) Distinguish between growth medium and production medium
(ii) What is media formulation?
(iii) State the advantages and disadvantages of complex medium
- (a) (i) Discuss the purpose of aeration and agitation in fermentors
(ii) Discuss the mass transfer theories applied to oxygen transfer
Or
(b) Describe any two types of equipments used for batch sterilization of
media
- (a) Discuss the various down-stream processing methods used in the product
recovery in an industrial fermentation process
Or
(b) Write short notes on:
(i) Variables to be controlled in continuous fermentation
(ii) Equipments for mechanical separation
(iii) Fibrous filters