Q.4(a) Define the different properties of enzymes? Q.4(b) Explain the role of mass balance in fermentation industry?
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4(a) Define the different properties of enzymes - Specificity: Enzymes bind specific substrates and catalyze a single type of chemical reaction or act on a particular substrate or group of related substrates. - Active site and mechanism: The region of the enzyme Show more…
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Madhur L.
Assignment 2 1. Your company is considering starting production of a new fermentation product. You have been asked to develop the fermentation medium. Itemize the factors you will consider in choosing raw materials for your fermentation medium. 2. List four microbial enzymes involved in starch saccharification (hydrolysis to sugars). 3. List 5 methods of preservation of industrial microorganisms. 4. A yogurt manufacturing company is seeking your advice for one method of short term preservation of cultures and one method for long term preservation of cultures. Give your recommendations to this company. 5. A fermentation plant can suffer huge financial losses due to contamination. Discuss how contamination can influence product quality and yield.
Josee P.
A biological product (Product Y) is produced by bacterial fermentation. Fermentation media is used, which contains Reactant A and Reactant B dissolved in 15 m3 of water. Data from literature show that 0.010 g of Reactant B is utilized per gram of Reactant A consumed, while 0.270 g of carbon dioxide, 0.085 g of cells, and 0.70 g of Product Y are formed per gram of Reactant A consumed. Water is also formed during cellular growth and product formation. Air is fed to supply the required oxygen for cell respiration. It is known that 0.250 g of oxygen is consumed per gram of Reactant A. During the entire fermentation, 1000 kg of off-gas is recovered. The product stream contains 3.0% w/w of Product X. a) Complete a mass balance table for the process. State all assumptions and clearly show your working. [70 marks] b) How much water is formed per gram of Reactant A? State all assumptions and clearly show your working. [30 marks]
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