Loyola College B.Sc. Plant Biology and Biotechnology April 2006 Fermentation Technology Question Paper PDF Download

             LOYOLA COLLEGE (AUTONOMOUS), CHENNAI – 600 034

B.Sc. DEGREE EXAMINATION – PLANT BIOLOGY & BIOTECHNOLOGY

IB 22

SIXTH SEMESTER – APRIL 2006

                                               PB 6606 – FERMENTATION TECHNOLOGY

(Also equivalent to PB 6601)

 

 

Date & Time : 24-04-2006/9.00-12.00         Dept. No.                                                       Max. : 100 Marks

 

 

Part A

Answer all questions                                                                         (20 Marks)

 

I  Choose the best answer                                                                               (5 x 1 = 5)

 

  1. ______ involves prevention of escape of viable cells from a fermenter.
  2. Containment b. Asepsis c. Contention  d. Sterilisation
  3. Growth of filamentous cultures of fermentation is achieved by
  4. deep-jet fermenters b. the packed tower
  5. air-lift fermenters d. the cyclone column
  6. ______ sensor is an integral part of the fermenter and the sensed values sent directly for process control.
  7. On-line b. Off-line c. Biosensor     d. In-line
  8. Which phase is equivalent to the log phase of microbial growth kinetics?
  9. Trophophase b. Idiophase c. Intermediary phase  d. Balanced phase
  10. ______ is exclusively used in continuous culture fermentation.
  11. Turbidostat b. Chemostat c. Biostat         d. Multistage fermenter.

 

  1. State whether the following are true or false (5 x 1 = 5)

 

  1. In the context of industrial microbiologists, fermentation is a process of product formation by the mass culture of a microorganism.
  2. Non-mutant isolates produce very high concentrations of commercially important products.
  3. In biosensors, the transducer is a biological component.
  4. EDTA acts as a chelator in the fermentation media.
  5. Variable area meter is used for sensing the rate of stirring.

 

III. Complete the following                                                                            (5 x 1 = 5)

 

  1. A fermenter made of a glass cylinder with stainless steel top and bottom plates could be sterilized ______.
  2. ______ are ancillary equipments used for controlling the liquid and gas flows in fermenters.
  3. In microbial growth kinetics, the balanced phase is equivalent to __________.
  4. Carbon and energy source + Nitrogen source + O2 + other requirements ® _______ + products + CO2 +  H2O + D.
  5. To measure and to control dissolved oxygen ______ electrodes are used in pilot and production fermenters.

 

 

 

 

 

  1. Answer the following in one or two sentences (5 x 1 = 5)

 

  1. Define fermentation in biochemical sense.
  2. Identify the components of a control loop.
  3. Enlist the antifoam devices.
  4. Distinguish between trophophase and idiophase
  5. What are transformation processes?

 

Part B

 

Answer any five of the following, each not exceeding 350 words                      (5 x 8 = 40)

 

  1. Enumerate the range of fermentation processes.
  2. Explain the methods measuring the following process variables during fermentation:
  3. flow measurement b. foam sensing
    c. microbial biomass   d. dissolved oxygen
  4. Give a brief account of media preparation for industrial fermentation.
  5. Describe the working mechanism of different types of biosensors.
  6. Work out the kinetics of microbial growth during continuous culture fermentation.
  7. Comment on the following fermentation vessels:
  8. Waldhof – type fermenter b. The tower fermenter
  9. Cylindro – conical vessels d. Air – lift fermenters
  10. Bring out the considerations towards design and construction of a fermenter.
  11. How the control systems operate on various process variables during fermentation?

 

Part C

 

Answer the following, each not exceeding 1500 words.                   (2 x 20 = 40)

 

29 a. Trace the chronological development of the fermentation industry.

(or)

  1. Explain the application of computers towards fermentation technology.

 

  • Discuss how chromatographic techniques are applied towards product recovery and purification in fermentation industries.

(or)

  1. How to isolate, preserve and to improve the industrially important microorganisms?

 

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