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2003 Course Enzyme & Fermentation Engineering

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Total No. of Questions :11] [Total No. of Pages : 3 [3864] - 432 B.E. (Biotechnology) ENZYME AND FERMENTATION ENGINEERING (2003 Course) (Sem.- I) (416282) P1111 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 whenever necessary. 4) Figures to the right indicate full marks. SECTION - I Q1) a) Explain the mechanism of different types of reversible enzyme inhibition and how it affects the kinetics of reaction in terms of the Michaelis Menten constants? [10] b) What is dilution rate? Discuss the effect of dilution rate on biomass concentration in a chemostat. [6] OR Q2) a) Prove that the dilution rate equals the specific growth rate for balanced growth conditions in a chemostat. [5] b) Explain the significance of constants in the Michaelis Menten equation for characterizing enzyme kinetics. [5] c) An inhibitor (I) is added to the enzymatic reaction at a level of 1 gram/lit. The following data was obtained for Km = 9.2 gram S/lit. Is the inhibitor competitive or non-competitive? [6] V 0.909 0.658 0.493 0.4 0.33 0.289 0.227 g/l-min S g/l 20 10 6.67 5 4 3.33 2.5 Q3) a) What is submerged liquid fermentation? Explain with characteristics and applications. [6] b) Describe in detail the continuous mode of fermenter operation. [6] c) Explain the construction, working and applications of hollow fibre bioreactor. [6] P.T.O. Q4) a) b) c) OR With the help of neat diagrams, describe the different types of bioreactors employed for submerged fermentation. [8] Differentiate between batch and fed batch mode of operation of fermenters. [5] Enlist the advantages and disadvantages of solid state fermentation over submerged fermentation. [5] Q5) a) Explain how bubble characteristics affects oxygen mass transfer rate in fermenters. [5] b) Describe in detail any one method for determination of kL a in a fermenter. [6] c) Describe the effect of increasing gas flow rate on performance of a fermenter. [5] OR Q6) Write notes on the following: [16] a) Factors causing change in broth rheology. b) Measurement and control of foam in fermenters. c) Factors affecting power consumption in bioreactors. SECTION - II Q7) Write notes on the following (any three): a) Inoculum development for a large scale fermenter. b) HTST sterilization. c) Procedure for batch sterilization along with temperature time profile. d) Dependence of kd on temperature and significance of del factor. Q8) a) b) c) [18] What are the different physical methods used for immobilization of enzymes. What are the advantages offered by them? [8] Explain in brief any one industrial application of immobilized enzymes.[4] What are the factors which affect intra-particle diffusivity in case of immobilized enzyme and how? [4] OR Q9) a) Enlist the different advantages of chemical immobilization of enzymes over physical methods. [4] b) How do you determine the rate limiting regime in case of enzyme immobilized on the external surface of the support? [4] c) The data for production of dextrose from corn starch using both soluble and immobilized (azo glass beads) glucoamylase in a fully agitated CSTR is given below: [8] [3864]-432 2 V0 (mmol/lit-min) S0 Free enzyme Imm.enzyme (mol/lit) 0.083 0.056 0.01 0.143 0.098 0.02 0.188 0.127 0.03 0.222 0.149 0.04 0.250 0.168 0.05 0.330 0.227 0.1 0.408 0.290 0.29 Determine Km and Vmax for this reaction using both free and immobilized enzyme. Do the data indicate any diffusional limitation in the immobilized enzyme preparation? Q10)a) Enlist the advantages and applications of the following advanced fermentation techniques: [9] i) Microfermentation. ii) Disposable fermenters. iii) Semi-synthetic fermentation. b) What are the differences in design considerations for bioreactors handling animal and plant cells? Elaborate. [7] OR Q11)Write notes on the following: [16] a) Design criteria for bioreactors for plant cell cultures. b) Advantages and disadvantages of disposable fermenters. c) Microfermentation. d) Production of antibiotics using semi-synthetic fermentation. jjj [3864]-432 3

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