TRICHY Biotechnology V SEM SYLLABUS

ANNA UNIVERSITY TIRUCHIRAPPALLI Tiruchirappalli - 620 024 Regulations 2007
Curriculum
B.Tech. Biotechnology
SEMESTER V
S.No. Subject Code Subject L T P Max. Marks
Theory
1 Mass Transfer Operations for Bioprocesses 4 0 0 100
2 Bioprocess Principles 4 0 0 100
3 Basic Industrial Biotechnology 4 0 0 100
4 Food Technology 4 0 0 100
5 Enzyme Engineering and Technology 4 0 0 100
6 Instrumental methods of analysis 4 0 0 100
Practical
7 Mass Transfer Operations Laboratory 0 0 3 100
8 Bioprocess Laboratory I 0 0 3 100
9 Instrumental Methods of Analysis Laboratory 0 0 3 100
ANNA UNIVERSITY TIRUCHIRAPPALLI
Tiruchirappalli - 620 024
Regulations 2007
Syllabus B.Tech. Biotechnology
SEMESTER V
MASS TRANSFER OPERATIONS FOR BIOPROCESSES
LT P 4 0 0
UNIT I DIFFUSION AND MASS TRANSFER 12
Molecular diffusion in fluids and solids - Interphase mass transfer - Mass transfer coefficients -Analogies in transport phenomena - Mass generation - Enzymatic reactions, plant root nutrient uptake and bacterial growth rate.
UNIT II GAS LIQUID OPERATIONS 12
Principles of gas absorption - Single and multi component absorption - Absorption with chemical reaction - Design principles of absorbers - Industrial absorbers - HTU, NTU& HETP concepts -Oxygen uptake rate in cell cultures - Oxygen transfer in fermenters - Measurement methods for kLa in fermenters.
UNIT III VAPOUR LIQUID OPERATIONS 12
Vapour Liquid Equilibrium - Methods of distillation - Simple, steam, flash distillation, azeotropic, extractive and molecular distillation - Continuous distillation - McCabe -Thiele method. Principles -Industrial distillation equipments.
UNIT IV EXTRACTION OPERATIONS 12
L-L equilibrium - Staged and continuous extraction - Solid-liquid equilibrium - Leaching principles.
UNIT V SOLID FLUID OPERATIONS 12
Adsorption equilibrium - Batch and fixed bed adsorption - Drying-mechanism - Drying curves -Time of batch drying - Equipments for batch and continuous dryers.
L: 60 Total: 60
TEXT BOOKS
1. Treybal R.E., "Mass Transfer Operations", Third Edition, McGraw Hill, 1981.
2. Johnson A.T., "Biological Process Engineering: An Analogical Approach to Fluid Flow, Heat Transfer, and Mass Transfer Applied to Biological Systems", Wiley-IEEE, 1998.
REFERENCES
1. Geankoplis C.J., "Transport Processes and Unit Operations", Third Edition, Prentice Hall of India, 2003.
2. Coulson and Richardson's., "Chemical Engineering", Vol. I & II, Asian Books Pvt. Ltd.,
1998.
3. Doran P.M., "Bioprocess Engineering Principles", Academic Press, 2005.
BIOPROCESS PRINCIPLES
L T P
4 0 0
UNIT I OVERVIEW OF FERMENTATION PROCESSES 12
Fermentation process - Medium requirements - Medium formulation of optimal growth and product formation - Simple and complex media - Design of various commercial media for industrial fermentations - Microbial growth - Applications of fermentation - Microbial biomass - Microbial metabolites - Microbial enzymes - Transformation process - Recombinant products - Main parameters in fermentation processes - Mode of operation of fermentation processes - Basic configuration of fermenter and axillaries.
UNIT II KINETICS OF IMMOBILIZED ENZYMES AND STERILIZATION 12
Methods of immobilization - Kinetics of immobilized enzymes - Thermal death kinetics of microorganisms - Batch and continuous heat sterilization of liquid media - Filter sterilization of liquid media - Air sterilization and design of sterilization equipment.
UNIT III METABOLIC STICHIOMETRY AND ENERGITICS 12
Stoichiometry of cell growth and product formation - Elemental balances - Degrees of reduction of Substrate and Biomass - Available Electron Balances - Yield coefficients of Biomass and Product formation - Maintenance coefficients energetic analysis of microbial growth and product formation -Oxygen consumption and heat evolution in aerobic cultures - Thermodynamic efficiency of growth.
UNIT IV KINETICS OF MICROBIAL GROWTH AND PRODUCT FORMATION 12
Modes of operation - Batch, Fed Batch and Continuous Cultivation - Simple unstructured kinetic models for microbial growth - Monad model - Growth of filamentous organisms - Product formation kinetics - Leudeking-piret models, substrate and product inhibition on cell growth and product formation.
UNIT V OPTIMIZATION METHODS 12
Overview of response surface methodology - Factorial design - Central composite design - Three level design - Plackett-Burman design and Taguchi design of experiments.
L: 60 Total: 60
TEXT BOOKS
1. Stanbury P. F., Hall S. J. and Whitaker A., "Principles of Fermentation Technology", Science
& Technology Books, 1999.
2. Blanch H. W. and Clark D. S., "Biochemical Engineering", CRC Press, 1997.
REFERENCES
1. Anderson M.J. and Whitcomb P.J., "RSM Simplified: Optimizing Processes Using Response Surface Methods for Design of Experiments", Productivity Press, 2005.
2. Jack P.C. Kleijnen, "Design and Analysis of Simulation Experiments", Springer, 2008.
3. Roy R.K., "Design of Experiments Using the Taguchi Approach: 16 Steps to Product and Process Improvement", Wiley-IEEE, 2001.
4. Shuler M.L. and Kargi F., "Bioprocess Engineering: Basic Concepts", Second Edition,
Prentice Hall, 2001.
BASIC INDUSTRIAL BIOTECHNOLOGY
L T P
4 0 0
UNIT I INTRODUCTION TO INDUSTRIAL BIOPROCESS 12
A historical overview of industrial fermentation process - Traditional and modern biotechnology - A brief survey of organisms, processes, products relating to modern biotechnology - Process flow sheeting - Block diagrams, pictorial representation.
UNIT II PRODUCTION OF PRIMARY METABOLITES 12
A brief outline of processes for the production of some commercially important organic acids (citric acid, lactic acid, acetic acid) - Amino acids (glutamic acid, phenyalanine, aspartic acid) and alcohols (ethanol, butanol)
UNIT III PRODUCTION OF SECONDARY METABOLITES 12
Study of production processes for various classes of secondary metabolites - Antibiotics: beta-lactams (penicillin, cephalosporin) - Aminoglycosides (streptomycin) Macrolides (erythromycin), Vitamins and Steroids.
UNIT IV PRODUCTION OF ENZYMES AND OTHER BIOPRODUCTS 12
Production of industrial enzymes such as proteases, amylases, lipases, cellulases - Production of biopesticides, biofertilisers, biopreservatives (Nisin), cheese, biopolymers (xanthan gum, PHB), single cell protein.
UNIT V PRODUCTION MODERN BIOTECHNOLOGY PRODUCTS 12
Production of recombinant proteins having therapeutic and diagnostic applications - Production of vaccines - Production of monoclonal antibodies - Products of plant and animal cell culture.
L: 60 Total: 60
TEXT BOOKS
1. Casida Jr, L.E., "Industrial Microbiology", Wiley, 1968.
2. Presscott S.C. and Dunn C.G., "Industrial Microbiology", Fourth Edition, AVI Publications,
1982.
REFERENCES
1. Cruger W., Crueger A. and Brock T. D., "Biotechnology: A Textbook of Industrial Microbiology", Second Edition, Sinauer Associates, 1990.
2. Moo-Young M., "Comprehensive Biotechnology: The Principles, Applications, and Regulations of Biotechnology in Industry, Agriculture, and Medicine", Pergamon, 1985.
FOOD TECHNOLOGY
LTP
4 0 0
UNIT I FOOD FERMENTATION 12
Technology of conventional and non-conventional fermentation based food products from cereals legumes, fruits, vegetables, milk, fish and meat - Secondary fermentation of waste generated in selected food fermentation - Pilot and large scale fermentation - Continuous and batch culture process monitoring and control.
UNIT II FOOD SPOILAGE 12
Intrinsic and extrinsic parameters of food that affect microbial growth - Microorganisms in food -Fresh meats and poultry - Processed meats and sea foods - Vegetable and Fruits products - Dairy and non dairy food products - Miscellaneous food products.
UNIT III MINIMAL FOOD PROCESSING BY THERMAL METHODS 12
Conduction - Convection - Radiation - Aseptic and semi-aseptic processing - Sous-vide processing -Infrared heating - Microwave heating - Inductive electrical heating.
UNIT IV MINIMAL FOOD PROCESSING BY NON-THERMAL METHODS 12
High pressure processing - Principles, effects, applications, modeling of HP processes and microbiological aspects - Pulsed electric field processing of solid foods, liquid foods and beverages -Enzyme inactivation and food safety by pulsed electric fields - Oscillating magnetic fields - Osmotic dehydration - High intensity pulsed light technology - Radio frequency electric fields - Ultrasound -Irradiation of foods.
UNIT V FOOD PRESERVATION AND TRANSGENIC FOOD 12
Natural food preservatives - Food preservation with chemicals - Low temperature - High temperature - Drying - Modified atmospheric packaging - Hurdle concepts - Genetically modified food -Beverage and non-beverage food products - Food additives like colour, flavors and vitamins - GMP in Food industry.
L: 60 Total: 60
TEXT BOOKS
1. Jay J.M., Loessner M.J. and Golden D.A., "Modern Food Microbiology", Seventh Edition, Springer, 2005
2. Bengtsson N., "Minimal Processing Technologies in the Food Industry", Woodhead
Publishing, 2002.
REFERENCES
1. Campbell B., Clapton B. and Tipton C., "Food Technology", Heinemann, 2002.
2. Da-Wen Sun, "Emerging technologies for food processing", Academic Press, 2005.
3. Barbosa-Canovas G.V., Tapia M.S. and Cano M.P., "Novel Food Processing Technologies",
CRC Press, 2005.
ENZYME ENGINEERING AND TECHNOLOGY
L TP
4 0 0
UNIT I INTRODUCTION TO ENZYMES 12
General properties of enzymes - Mechanisms of enzyme action - Concept of active site and energetic of enzyme substrate complex formation - Specificity of enzyme action - Principles of catalysis -Collision theory, transition state theory - Thermodynamics of enzyme catalyzed reactions.
UNIT II ENZYME REACTIONS WITH SINGLE AND MULTIPLE SUBSTRATES 12
Kinetics of single-substrate enzyme reactions: Effects of substrate concentration on velocity - The rapid equilibrium model of enzyme kinetics - The steady state model of enzyme kinetics - The Significance of kcat and Km . Experimental Measurement of kcat and Km - Linear Transformations of Enzyme kinetic data - Enzyme reactions with multiple substrates: Bi Bi reaction mechanisms -Distinguishing between random and compulsory ordered mechanisms by inhibition pattern - Isotope exchange studies for distinguishing reaction mechanisms.
UNIT III ENZYME INHIBITION 12
Reversible inhibitors - Modes and equilibrium treatment - Graphic determination of inhibitor type -Dose-response curves of enzyme inhibition - Mutually exclusive binding of two inhibitors -Structure-activity relationships and inhibitor design
Tight binding inhibitors - Inhibitor type - Determining Ki for tight binding inhibitors - Application over determination of active enzyme concentration
Time-dependent inhibition - Progress curves for slow binding inhibitors - Distinguishing between slow binding schemes - Distinguishing between modes of inhibitor interaction with enzyme -Determining reversibility - Examples of slow binding enzyme inhibitors.
UNIT IV PRODUCTION OF INDUSTRIAL ENZYMES 12
Alpha amylase - Glucoamylase - Glucose isomerase - Cellulase - Pectinase - Xylanase - Lipase -Protease - Peroxidases - Chitinase - Invertases - Mannanases.
UNIT V APPLICATIONS OF ENZYMES 12
Applications of enzymes as bulk activities - Laundry detergents, textiles, pulp and paper industry -Applications of enzymes as catalysts - Processes towards basic chemicals, fine chemicals, crop protection and large scale pharma intermediates - Enzyme biosensors.
L: 60 Total: 60
TEXT BOOKS
1. Copeland R.A., "Enzymes - A Practical Introduction to Structure, Mechanism and Data
Analysis", Second Edition, Wiley-VCH, 2000.
2. Pandey A., Webb C., Soccol C.R. and Larroche C., "Enzyme Technology", Springer, 2006.
REFERENCES
1. Bommarius A.S. and Rieben B.R., "Biocatalysis - Fundamentals and Applications", Wiley-VCH, 2004.
2. Purich D. and Allison D.R., "A Comprehensive Guidebook to Enzyme Nomenclature, Reactions and Methods", Academic Press, 2002.
INSTRUMENTAL METHODS OF ANALYSIS
L TP 4 0 0
UNIT I BASICS OF MEASUREMENT 12
Classification of methods - Calibration of instrumental methods - Electrical components and circuits - Signal to noise ratio - Signal - Noise enhancement.
UNIT II OPTICAL METHODS 12
General design - Sources of radiation - Wavelength selectors - Sample containers - Radiation transducers - Types of optical instruments - Fourier transform measurements.
UNIT III MOLECULAR SPECTROSCOPY 12
Measurement of transmittance and absorbance - Seer's law - Spectrophotometer analysis -Qualitative and quantitative absorption measurements - Types of spectrometers - UV - Visible - IR -Raman spectroscopy - Instrumentation theory.
UNIT IV THERMAL METHODS 12
Thermo-gravimetric methods - Differential thermal analysis - Differential scanning calorimetry.
UNIT V SEPARATION METHODS 12
Introduction to chromatography - Models - Ideal separation - Retention parameters - Van - Deemter equation - Gas chromatography - Stationary phases - Detectors - kovats indices - HPLC - Pumps -Columns - Detectors - Ion exchange chromatography - Size exclusion chromatography -Supercritical chromatography - Capillary electrophoresis.
L: 60 Total: 60
TEXT BOOKS
1. Willard H.H., Merrit L.L., Dean J.A and Settle F.A., "Instrumental Methods of Analysis", Seventh Edition, CBS Publishers, 1996.
2. Skoog D.A., Holler F.J. and Crouch S.R., "Principles of Instrumental Analysis", Sixth Edition, Thomson Brooks, 2006.
REFERENCE
1. Gremlich H. and Yan B., "Infrared and Raman Spectroscopy of Biological Materials", CRC Press, 2000
MASS TRANSFER OPERATIONS LABORATORY
LT P 0 0 3
LIST OF EXPERIMENTS
1. Determination of diffusivity of vapour in air at constant temperature.
2. Determination of diffusivity of vapour in air at constant pressure.
3. To determine the drying rate of given solid in tray dryer under atmospheric conditions.
4. Verification of Raleigh's equation.
5. Determination of the efficiency of steam distillation.
6. Determination of stage efficiency using cross current leaching.
7. Determination of stage efficiency of counter current leaching.
8. Determination of breakpoint of adsorption.
9. Verification of Adsorption isotherm by multistage adsorption.
10. Wetted wall column - determination of mass transfer coefficient.
Total: 45
DEMO (OPTIONAL)
1. Ethanol fermentation process.
2. Crystallization of calcium lactate.
BIOPROCESS LABORATORY I
L T P 0 0 3
LIST OF EXPERIMENTS
1. Growth of bacteria - estimation of biomass, calculation of specific growth rate, yield coefficient.
2. Growth of yeast - estimation of biomass, calculation of specific growth rate, yield coefficient.
3. Medium optimization - placket burman design.
4. Medium optimization - response surface methodology.
5. Enzyme kinetics - Michelis Menton Parameters.
6. Enzyme activity - effect of temperature and pH.
7. Enzyme inhibition kinetics.
8. Enzyme immobilization - gel entrapment.
9. Enzyme immobilization - cross linking.
10. Thermal Death Kinetics.
Total: 45
DEMO (OPTIONAL)
1. Optimization of bioprocess - Taguchi methodology.
2. Isolation of amylase and starch hydrolysis.
INSTRUMENTAL METHODS OF ANALYSIS LABORATORY
LT P 0 0 3
EXPERIMENTS
1. Precision and validity in an experiment using absorption spectroscopy and Validating Lambert-Beer's law using KMnO4
2. Finding the molar absorbtivity and stoichiometry of the Fe(1,10-phenanthroline)3 using absorption spectrometry.
3. Finding the pKa of 4-nirophenol using absorption spectroscopy.
4. UV spectra of nucleic acids.
5. Estimation of sulphate by nephelometry.
6. Estimation of Al3+ by flourimetry.
7. Chromatography analysis using TLC and Column chromatography.
8. Limits of detection of colorimeter using aluminum-alizarin complex.
9. Job's plot for funding stoichiometery of iron salicylate complex.
10. UV- spectra of proteins.
Total: 45