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BIOCHEMICAL ENGINEERING

PTT 203. SEMESTER 1 (2012/2013). BIOCHEMICAL ENGINEERING . GROWTH (LAB). COURSE OUTCOME 2 & 3 : Ability to categorize the metabolic pathways in microorganisms and analyze the growth kinetics in both batch and continuous reactors .

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BIOCHEMICAL ENGINEERING

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  1. PTT 203 SEMESTER 1 (2012/2013) BIOCHEMICAL ENGINEERING GROWTH (LAB) • COURSE OUTCOME 2 & 3 : • Ability to categorize the metabolic pathways in microorganisms and analyze the growth kinetics in both batch and continuous reactors . • Ability to classify the cultivation methods and bioreactor systems for microbial, plant, animal cell cultures PN. NURUL AIN HARMIZA ABDULLAH

  2. FORMAT OF LABORATORY REPORT • Objectives 5% • Method 10% • Result 15% • Discussion 40% • Conclusion 10% • Lab sheet 20% (If the experiment does not have questions, the mark will be evaluated in discussion – then the mark will be 60%)

  3. Lab test will be given after complete all the experiments in the lab manual. • It is individual and will be based on all the experiments that have been carried out. Therefore, students are advised to give full attention during lab session.

  4. TASK DISTRIBUTION Total students per group = 3 ; • Engineer Tasks: • Fill up the OBJECTIVES and METHOD (flowchart) parts of the report before coming to lab. • Write lab report (submit on next lab session) • Assistant Engineer Task: • Do the experiment (hands-on) • Technician Task: • Fill up lab sheet and answer all questions then submit to TE for signature.

  5. Shuler, M. L. and Kargi. (2002). Bioprocess Engineering: Basic Concept. 2nd Ed. Upper Saddle River, NJ: Prentice Hall PTR . CHAPTER 3. LIST OF EXPERIMENTS • EXPERIMENT 1: ENZYME KINETICS: STANDARD CURVE OF ENZYME • EXPERIMENT 2: TIME COURSE OF ENZYME ACTIVITY • EXPERIMENT 3: EVALUATION OF KINETIC CONSTANTS OF PURE ENZYME • EXPERIMENT 4: ENZYME ACTIVITY: EFFECT OF TEMPERATURE • EXPERIMENT 5: ENZYME ACTIVITY: EFFECT OF ENZYME INHIBITOR • EXPERIMENT 6: ENZYME ACTIVITY: EFFECT OF pH • EXPERIMENT 7: YEAST CULTIVATION METHOD • EXPERIMENT 8: GROWTH KINETICS OF YEAST • EXPERIMENT 9: FUNGUS CULTIVATION METHOD • EXPERIMENT 10: GROWTH KINETICS OF FUNGUS • EXPERIMENT 11: ASEPTIC TECHNIQUE IN PLANT CELL CULTIVATION • EXPERIMENT 12: EXTRACELLULAR/INTRACELLULAR ENZYME RECOVERY • EXPERIMENT 13: OPEN-ENDED: BIOCONVERSION TECHNOLOGY • EXPERIMENT 14: OPEN-ENDED: BIOSEPARATION METHOD

  6. EXPERIMENT 7-8:YEAST

  7. YEAST: • Eukaryotic microorganisms classified under kingdom of Fungi. • Unicellular. • Reproduce asexually via cell budding. • By fermentation, the yeast speciesSaccharomyces cerevisiae converts carbohydrates to carbon dioxide and alcohols. • Yeasts are chemoorganotrophs, as they use organic compounds as a source of energy and do not require sunlight to grow.

  8. Carbon is obtained mostly from hexose sugars, such as glucose and fructose, or disaccharides such as sucrose and maltose. • Yeast species either require oxygen for aerobic cellular respiration (obligate aerobes) or are anaerobic (facultative anaerobes). • Unlike bacteria, no known yeast species grow only anaerobically (obligate anaerobes).  • Yeasts grow best in a neutral or slightly acidic pH environment.

  9. Bread Yeast Alcohol

  10. In general, yeasts are grown in the laboratory on solid growth media or in liquid broths.  Liquid broth Solid media

  11. EXPERIMENT 7: YEAST CULTIVATION METHOD • Strain • Saccharomyces cerevisiae(ATCC 4126). • Media • 3% Malt extract, Potato dextrose agar, and distilled water. • Media sterilization at 121C, 15psi, 15-20mins.

  12. LABSHEET Must record all your observations through sketches and descriptions.

  13. EXPERIMENT 8: GROWTH KINETICS OF YEAST • Strain • Saccharomyces cerevisiae(ATCC 4126). • Media • 3% Malt extract, Potato dextrose agar, and distilled water. • Media sterilization at 121C, 15psi, 15-20mins.

  14. LABSHEET Must record all your observations through sketches and descriptions.

  15. GROWTH CURVE

  16. EXPERIMENT 9-10: MOLD

  17. Aspergillusniger • Is a fungus. • Pathogenicity: • It causes a disease called black mold on certain fruits and vegetables such as grapes, onions, and peanuts, and is a common contaminant of food. • Industrial uses: Many useful enzymes are produced using industrial fermentation of A. niger: • Various strains of A. niger are used in the industrial preparation of citric acid (E330). • A. niger glucoamylase is used in the production of high fructose corn syrup, and pectinases are used in cider and wine clarification. 

  18. EXPERIMENT 9: FUNGUS CULTIVATION METHOD • Strain • Aspergillusniger (ATCC 6275). • Media • 3% Malt extract, Potato dextrose agar, and distilled water. • Media sterilization at 121C, 15psi, 15-20mins.

  19. LABSHEET Must record all your observations through sketches and descriptions.

  20. EXPERIMENT 10: GROWTH KINETICS OF FUNGUS • Strain • Aspergillusniger (ATCC 6275). • Media • 3% Malt extract, Potato dextrose agar, and distilled water. • Media sterilization at 121C, 15psi, 15-20mins.

  21. LABSHEET Must record all your observations through sketches and descriptions.

  22. GROWTH CURVE

  23. THANK YOU

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