Cochin University of Science and Techology (CUST) 2007-3rd Sem M.Sc Chemistry IN APPLIED, CHE 2305 INDUSTRIES BASED ON FERMENTATION - Question Paper

AC.3/07.4(a)

M.Sc. DEGREE III SEMESTER EXAMINATION IN APPLIEDCHEMISTRY, NOVEMBER 2007 CHE 2305 INDUSTRIES BASED ON FERMENTATION

Time: 3 Hours    Maximum marks: 50

PART - A

(Answer ALL questions)

(All questions carry EQUAL marks)

(5x2 = 10)

(1)    Define the various nutritional groups of microorganism.

(2)    Define the importance of minimal salts medium.

(3)    How does solid state fermentation differ from submerged fermentation.

(4)    Define microencapsulation.

(5)    Define curdling of milk.

PART -B

(All questions carry EQUAL marks)

II.    A. Describe the growth curve of a bacteria.

OR

B. Mention the economic importance of yeasts.

III.    A. Write a detailed note on the principles and strategies of secondary screening of industrial

microorganism.

OR

B. Outline the various strategies employed for increasing the product yield.

IV.    A. Explain the different steps in the manufacture of bread.

OR

B. Write a detailed note on the manufacture of cheese.

V.    A.    Explain the process of microbial transformation of steroids.

OR

B. Describe the manufacture of streptomycin.

VI.    A. Outline the fermentation process employed in the production of alcohol using cellulosic wastes.

OR

B. Describe the production of lactic acid.

VII.    A. Explain the industrial production of proteases.

OR

B. Give an account on the various applications of immobilized enzymes.

VIII.    A.    Write a note on biodeterioration of textiles and leather.

OR

B. Write a note on spoilage of fruits and alcoholic beverages.

Attachment: cochin-university-of-science-and-techology--cust--2007-m-sc-chemistry-37368-1.PDF

Earning:   Approval pending.