List of Experiments / Activities
- 1Unit I — Qualitative Tests for Carbohydrates — Perform Molisch's, Benedict's, Fehling's, Barfoed's, and Seliwanoff's tests on given sugar solutions; identify reducing sugars, non-reducing sugars, monosaccharides, and polysaccharides
- 2Unit I — Quantitative Estimation of Glucose by DNS Method — Estimate glucose concentration in unknown sample using 3,5-dinitrosalicylic acid (DNS) reagent; plot calibration curve; determine unknown concentration by UV-Vis spectrophotometry
- 3Unit I — Estimation of Protein by Bradford / Lowry Method — Estimate protein concentration in a given sample using Bradford or Lowry method; plot BSA standard curve; determine protein content by colorimetry; relate to bioprocess broth analysis
- 4Unit II — Effect of Temperature on Enzyme Activity — Study the effect of temperature (20°C– 80°C) on amylase or urease activity using starch-iodine or Nessler's method; determine optimum temperature; relate to bioreactor operating conditions
- 5Unit II — Effect of pH on Enzyme Activity — Study effect of pH on amylase or protease activity using buffer solutions; determine optimum pH; relate to enzyme immobilisation and bioprocess pH control
- 6Unit III — Estimation of Ethanol in Fermentation Broth — Determine ethanol content in fermentation broth by dichromate oxidation method or ebulliometer; relate to bioethanol fermentation process monitoring and yield calculation
- 7Unit III — Estimation of Total Reducing Sugars in Fermentation Medium — Determine total reducing sugar content in fermentation medium before and after fermentation using DNS method; calculate substrate utilisation and fermentation efficiency
- 8Unit IV — Biosensor Response – Glucose Biosensor Calibration — Calibrate a commercial glucose biosensor (glucometer) against standard glucose solutions; plot calibration curve; determine sensitivity and linearity; relate to enzyme biosensor working principle
- 9Unit IV — Water Activity and pH of Fermentation Media — Measure pH and estimate water activity of different fermentation media; relate to microbial growth kinetics and substrate availability in bioprocess systems
- 10Unit V — Green Synthesis of Silver Nanoparticles Using Plant Extract — Synthesise silver nanoparticles using neem or tulsi leaf extract as reducing and capping agent; confirm by UV-Vis spectroscopy (plasmon peak ~420 nm); relate to biogenic synthesis and green nanotechnology
- 11Unit V — Estimation of Lipids by Soxhlet Extraction — Determine lipid content of a given biological sample (oilseed, yeast) by Soxhlet extraction using petroleum ether; calculate % lipid; relate to biodiesel feedstock evaluation
- 12Unit I — Qualitative Tests for Amino Acids and Proteins — Perform Biuret, Ninhydrin, Xanthoproteic, and Millon's tests on amino acid and protein solutions; identify protein types; relate to downstream protein quality analysis
Course Objectives
- To identify and quantify biomolecules — carbohydrates, proteins, lipids, and nucleic acids
- To study enzyme kinetics and determine Km and Vmax for an enzyme-substrate system
- To analyse fermentation broth and study metabolic products using chemical methods
- To characterise biosensor responses and bioprocess media quality parameters
- To apply green chemistry principles in biosynthesis and bioprocess systems
Course Outcomes (COs)
After completion of the course student will be able to:
- CO1Perform qualitative and quantitative analysis of carbohydrates, proteins, and lipidsK3
- CO2Study effect of temperature and pH on enzyme activity and determine optimum conditionsK3
- CO3Estimate ethanol and reducing sugars in fermentation broth and calculate fermentation efficiencyK3
- CO4Calibrate a glucose biosensor and measure fermentation media quality parametersK3
- CO5Synthesise silver nanoparticles by green route and determine lipid content by Soxhlet extractionK3
Suggested Textbooks / Reference Books
- Engineering Chemistry – Jain and Jain
- Biochemistry – Lehninger, Nelson, and Cox
- Bioprocess Engineering Principles – Pauline M. Doran Safety and General Instructions
- Students must wear lab coat and safety goggles at all times in the chemistry laboratory
- Handle all acids, alkalis, and oxidising agents with extreme care; use fume hood for volatile chemicals
- Dispose of chemical waste in designated containers as per lab safety guidelines
- Do not pipette by mouth; use rubber bulb or mechanical pipette fillers
- Wash hands thoroughly after every experiment; report any spillage or accident immediately
Official AKTU syllabus
This subject is on page 63, 64, 65, 66, 67, 68 of the original AKTU PDF.