Biochemical Engineering

Set A

1. Give three basic morphological forms of bacteria

2. What is the function of 'ribosome'?
3. What are lipids?
4. What are the factors that define a microorganism?
5. Draw Line-weaver Burk plot
6. Give the advantages of immobilization
7. Define 'yield factor' and 'yield coefficient'
8. What is substrate inhibition?
9. What is the difference between aerobic and anaerobic fermentation?
10. Define aeration number
11. Give the different types of mediums
12. What are the methods available for immobilization of whole cells?
13. What are the different sterilization methods?
14. What is a single cell protein?
15. Define aeration number
16. Write down Monod equation
17. What is 'sealing up' of bioreactors?
18. Define fed batch reactor
19. What unit operations are available for purifying fermentation products?
20. State six products obtained through fermentation

Part B (5 x 12 = 60 Marks)

21. (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

22. (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

23. (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
 24. (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

25. (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

Set B

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?

Part B (5 x 12 = 60 Marks)

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

Or

(b) Write notes on:

 (i) Strain breeding
(ii) Fermentation products - Future trends
(iii) Essential requirements for growth and media fermentation
22. (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

Or

(b) What is an inhibitor in fermentation reactions? How do you estimate whether

inhibition type is competitive or non-competitive?

23. (a) (i) Define the term - 'Decimal reduction time'

(ii) Explain death rate kinetics in detail with neat sketches of death rate
curves

Or

(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
24. (a) What are the different sterilization methods? Discuss them in detail

Or

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

25. (a) Describe an activated sludge process with a neat flow chart

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.

Set C

1. Why has the study of micro-organisms become important suddenly?

2. Give the classification of micro organisms belonging to the kingdom of protists
3. Compare the role of enzymes and cells in the manufacture of a biochemical product
4. What is gram positive and gram negative species?
5. Name the methods of Immobilization
6. How are enzymes classified? Give examples
7. Explain: apoenzyme, holoenzyme, coenzyme
8. What is product inhibition?
9. Michaelis-Menton model for enzymes is based on Monod’s model for cell growth.
Explain
10. What are the methods available for whole cells?
11. Define yield factor and yield coefficient
12. Define Decimal reduction time
13. What is the difference between aerobic and anaerobic fermentation?
14. State 6 products obtained through fermentation
15. Define aeration number
16. What are the factors affecting the value of kLa?
17. What unit operations are available for purifying fermentation products?
18. Seed reactor - Industrial reactor. Compare and Contrast
19. What are the variables to be controlled in continuous fermentation?
20. What is ‘Scaling up’ of bio-reactors?

Part B (5 x 12 = 60 Marks)

21. (a) State the procedures and methods to be adopted for growing large amounts of
biomass from a vial of pure strain

Or

(b)With specific and suitable examples, differentiate between a chemical and a

biochemical reaction. Discuss their relative characteristics

22. (a) Explain the competitive and non-competitive inhibitors and their identification

Or

(b) Explain the different methods of evaluation of parameters in Michaelis-Menton

equation. Derive the equation

23. (a) Discuss in detail the requirement for growth and formulation of media

Or

(b) Explain the different enzyme immobilization techniques that are practiced in
research and industry

24. (a) How do agitation and aeration affect microbial growth? How does aeration help
agitation and mixing? Explain

Or

(b) Describe any two types of equipments used for batch sterilization of media

25. (a) Write notes on:

i. Equipments for mechanical separation
ii. Fibrous filters
iii. Ultra filtration
Or
(b) Starting from soil or water sample, describe the steps involved in the industrial
production of a biochemical product