Biochemical Engineering - October 1998

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7HB - BioChemical Engineering - October 1998
Part A (20 x 2 = 40 Marks)

  1. Give any four industrial chemicals produced by fermentation
  2. Define Eucaryotes
  3. What are the factors that define a microorganism?
  4. What are lipids?
  5. Draw Line weaver - Burk plot
  6. What is 'Co-factor'?
  7. Give the advantages of Immobilization
  8. What is the physical significance of Damkohler number?
  9. Define 'aeration number'
  10. Draw the typical growth curve for batch cultivation
  11. Define an 'antibiotic'
  12. What are the methods available for immobilization of whole cells?
  13. What are the different types of air sterilization carried out in practice?
  14. What is meant by 'Volumetric oxygen transfer coefficient'?
  15. Write down the Monod equation
  16. Define 'Power number'
  17. Define 'Fed-Batch reactor'
  18. What unit operations are available for purifying fermentation products?
  19. What is 'scaling up' of bioreactors?
  20. What is the difference between aerobic and anaerobic fermentations?
  21. Part B (5 x 12 = 60 Marks)

  22. (a) (i) State briefly how the microbes are classified
  23. (ii) With the help of a neat sketch describe the different parts of a eucaryotic cell. State the functions of different parts


    (b) Write notes on:

    (i) Strain breeding

    (ii) Fermentation products - Future trends

    (iii) Essential requirements for growth and media fermentation

  24. (a) Derive Michaelis - Menten 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
  25. Or

    (b) What is an inhibitor in fermentation reactions? How do you estimate whether inhibition type is competitive or non-competitive?

  26. (a) (i) Define the term - 'Decimal reduction time'
  27. (ii) Explain death rate kinetics in detail with neat sketches of death rate curves


    (b) (i) What are the factors that affect the enzymatic reaction? Explain in detail

    (ii) Why are the enzymes immobilized?

    (iii) Explain briefly the immobilization method

  28. (a) What are the different sterilization methods? Discuss them in detail
  29. Or

    (b) How do agitation and aeration affect microbial growth? How does aeration help agitation and mixing? Explain

  30. (a) Describe an activated sludge process with a neat flow chart
  31. Or

    (b) (i) Describe with a neat sketch an ideal fermentor for an asceptic process

    (ii) Discuss the various problems associated with the scale up of fermentors.

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Last Modified on: 04-Feb-2022

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