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2003 Course Enzyme & Fermentation Eng.

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Total No. of Questions : 11] [Total No. of Pages : 3 P1385 [3764] - 452 B.E. (Biotechnology) ENZYME AND FERMENTATION ENGINEERING (2003 Course) (416282) (Sem. - I) Time : 3 Hours] [Max. Marks : 100 Instructions to the candidates: 1) Answer three questions from Section - I and three questions from Section - II. 2) Answers to the two sections should be written in separate answer books. 3) Neat diagrams should be drawn wherever necessary. 4) Figures to the right indicate full marks. SECTION - I Q1) a) b) c) Derive the Michaelis-Menten equation for kinetics of enzyme acting on one substrate. State the assumptions made and explain the significance of the constants in the equation. [8] Explain the various mechanisms leading to enzyme deactivation. [5] Write a note on factors affecting microbial growth kinetics. [5] OR Q2) a) b) c) Q3) a) b) c) Explain the mechanism of substrate activation and inhibition. Also give the expressions representing the respective kinetics. [6] Describe the kinetics of enzyme acting on two substrates. [8] Explain the effect of temperature on enzyme kinetics. Also give the related expressions. [4] What is solid state fermentation? Enlist the characteristics, applications, advantages and disadvantages of solid state fermentation. [8] Describe in detail the continuous mode of operation of a fermenter system. [4] Write a note on the construction, working and applications of an airlift bioreactor. [4] P.T.O. OR Q4) a) b) Q5) a) b) c) Write notes on the following topics : [12] i) Fed-batch mode of fermenter operation. ii) Advantages and disadvantages of submerged fermentation. iii) Bubble column. Enlist the characteristics of the batch mode of operating fermenters.[4] How will you control the concentration of dissolved oxygen during fermentation? List the different devices employed for measuring the DO concentration. [5] What are the various factors which affect the power consumption in a mechanically agitated fermenter? Describe each factor in brief. [6] What are the different steps involved in the transfer of oxygen from air bubble to the cells? Which of these steps is the rate controlling step? [5] OR Q6) Write notes on the following : a) Control of pH in fermenter. b) Factors affecting the mass transfer in fermenters. c) Factors causing change in rheology of fermentation broth. d) Effect of increasing gas velocity on fermenter performance. [16] SECTION - II Q7) a) b) c) Write a note on Del factor and its significance in steam sterilization.[6] Describe with neat diagrams the configurations used for continuous steam sterilization. [6] What are the different considerations to be taken into account while scaling up of a fermenter system? [6] OR [3764]-452 2 Q8) a) b) What is HTST sterilization? What are its advantages? [6] Write notes on the following : [12] i) Inoculum development for a production scale fermenter. ii) Temperature-time profile for batch, direct and indirect continuous sterilization. iii) Operating parameters for scale-up. Q9) a) What is immobilization? What are the advantages offered by immobilization of enzymes? [4] Describe the different methods of immobilization of enzymes. State the advantages and disadvantages. [8] What are the different factors affecting the kinetics when an enzyme is immobilized on the internal surface of a support? Write the steady state equation for diffusion in this case. [4] b) c) OR Q10)a) b) c) Enlist the industrial processes utilizing immobilized enzymes. Explain one in detail. [6] Describe any one physical method of enzyme immobilization. [5] What is the significance of Damk hler s no. in distinguishing the different rate limiting regimes in immobilized enzyme kinetics? [5] Q11)Write notes on the following (any four) : a) Bioreactors for animal cell cultures. b) Design criteria for bioreactors for plant cell. c) Antibody production using disposable reactors. d) Microfermentation. e) Advantages of semi-synthetic fermentation. f) Disadvantages of disposable bioreactors. vvvv [3764]-452 3 [16]

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