A Comparison of the Laboratory and Industrial Processes
When going through the process of fermentation in a laboratory they
use certain methods to achieve their goals and some of the methods
that they use are completely different from the ones that are used in
the industry of fermentation.
A fermenter is a container that maintains optimum conditions needed to
grow a particular organism
I will be using different criteria’s to compare the laboratory and
industrial process of fermentation in this assignment; some of them
are listed below:
* Equipment Used
* The Quantity of the Product
* Method Used
* Quality of the Product
Before I get right on into the assignment I will firstly talk about
penicillin is and what it is used for today in our society because
penicillin will come up.
Penicillin was discovered by Alexander Fleming in 1929 and penicillin
is one of the earliest discovered and widely used antibiotic agents,
derived from the penecillium mold and the use of penecillium did not
begin until the 1940s. Penicillin kills bacteria by interfering with
the ability to synthesis the cell wall and this will disallow it from
splitting and reproducing and it will only lengthen longer
Below are is a table that shows the most obvious differences in
fermentation in a laboratory and fermentation in the scientific
industry:
Laboratory Fermentation:
Industry Fermentation:
It is a batch culture
They use a Ph sensor
The Ph level is not being controlled
The equipment used is more expensive
The temperature is not being measured
They use a thermometer
The yeast population isn’t been given O²
They equip the fermenter with an exit gas and an exit liquid flow
The food supply is not being replenished
They also equip it with a antifoam and gas flow
It also has a dissolved O² sensor
Equipped with an Sparser
In industry they have a fresh media feed
In this lab project, the microbiology students were given 2 unknown bacteria in a mixed broth each broth being numbered. The goal of this project is to determine the species of bacteria in the broth. They had to separate and isolate the bacteria from the mixed broth and ran numerous tests to identify the unknown bacteria. The significance of identifying an unknown bacteria is in a clinical setting. Determining the exact bacteria in order to prescribe the right treatment for the patient. This project is significant for a microbiology students because it gives necessary skills to them for future careers relating to clinical and research work.
Cu (aq) + 2NO3 (aq) + 2Na+ (aq) + 2OH- (aq) → Cu(OH)2 (s) + 2Na+ (aq) + 2NO3(aq)
In Andrew Braaksma 's essay Some Lessons From The Assembly Line he provides the perspective of a college student learning life lessons from his summer job in a factory and how it showed him not to take his ability to have a higher education for granted. While most students never give it a second thought about not going to college, Braaksma learned from the hard work and low pay to appreciate the opportunities he has. Most college age students have never experienced the struggles of what real life can throw at them. Long hours with low wages, the physically taxing nature of some of these jobs and lack of job security. Having myself worked construction jobs for many years before going back to college his essay could prove invaluable to many students.
Observations: There was a fizz that occurred in the test tube which means a gas was produced. Also the mixture became warmer, and when putting the lit piece of wood in the tube, the flame went out immediately making a noise, which means that there was no oxygen
Throughout many generations the success of medicine has been dog-eared throughout history, from penicillin being created through colonized bacteria on an agar plate to chemotherapy being used to combat the ailments of cancer, we as a society rely a great deal on the effectiveness of medicine. Due to this realization one can agree that it is imperative that the medications that are being distributed and placed on the pharmaceutical market are tested and analyzed at all angles and perspectives to ensure they work effectively and successfully resulting in moderate to no side effects. The progressive industry of medicine has greatly increased since the early nineties thanks to the advancement in medical technology making
Coli. Each culture was grown in an M9 medium. One culture utilized glucose as a carbon source, while the other utilized succinate as a carbon source. Two other treatments of E. Coli were also tested, one without succinate and one without glucose. These two treatments were added as a baseline to compare how much succinate and how much glucose actually helped the E. coli grow. The two treatments were covered with parafilm and for the purposes of this experiment, will be called blanks. These cultures remained within their assigned group all day to measure the growth of E. Coli. The following process was repeated by all groups throughout the day. A cuvette was labeled with the sample that was being tested. The writing was at the top of the cuvette to prevent light from being disturbed and affecting results. 3 mL of the tested sample were placed in a flask using a sterilized 1 mL pipet. The spectrophotometer was then rezeroed with the corresponding blank inside. This was so that only growth would be measured. After recording measurements the flasks were returned to the incubator and the pipets were disposed of in a red biohazard bag. The contents of the cuvette were poured into 50% bleach to kill any E. coli. The cuvette was rinsed with distilled water. This process was repeated every 30 minutes over the course of eight and a half hours. Measurements at 12:00, 12:30, and 15:30 were missed due
I identified the genus and species of an unknown bacterial culture, #16, and I applied the following knowledge of morphologic, cultural and metabolic characteristics of the unknown microorganism according to the laboratory manual as well as my class notes and power point print outs. I was given an incubated agar slant labeled #16 and a rack of different tests to either examine or perform myself; the tests are as follows: Gram Stain; Nutrient Gelatin Test; Carbohydrate Fermentation; Dextrose, Lactose and Sucrose; IMVIC tests; Citrate, Indole, Mythel-Red and Vogues Proskauer test; as well as a Urease and TSI Test.
The Purpose of the Chemical Reaction Lab was to examine and measure the chemical reaction of H-C-L, hydrochloric acid and CuCl2, Copper chloride solution to determine different types of reactions, within specific elements and compounds; Aluminum foil, Al aluminum shot, Ammonium hydroxide, Magnesium, Silver nitrate, Sodium carbonate, Sodium bicarbonate, Sodium hydroxide, and Zinc. By completing the trials, the data displayed chemical changes. These changes were observable in changes of substances, such as formation of precipitate, change in color, release of gas, and difference of temperature.
The first step taken within the experiment was to obtain and label three 400 mL beakers with the numbers 1 through 3 using a wax pencil. Once labeled, each beaker needed to be filled with a corresponding solution. The beaker marked with a “1” was filled with 200 mL of distilled water and
This lab has two sections. The first section deals with fermentation. The purpose of the fermentation lab is to alter 5 different independent variables (temperature, acid ph, alkali ph, enzyme concentration, and substrate concentration), to learn about their effects on the ongoing process of fermentation.
5. The eye symbol signifies that you will be working with objects that could be
The purpose of the experiment is to identify and understand reactions under kinetic and thermodynamic control. A reaction under kinetic and thermodynamic control can form two different types of products. A reaction under kinetic control is known to be irreversible and the product is formed quickly. A reaction under thermodynamic control is known to require rigorous conditions. It is also reversible. The final product is more stable than the product made by kinetic control. The chart below shows the two types of reaction coordinates:
Leboffe, M. J., & Pierce, B. E. (2010). Microbiology: Laboratory Theory and Application, Third Edition 3rd Edition (3rd Ed.). Morton Publishing
There were five test solutions used in this experiment, water being the control, which were mixed with a yeast solution to cause fermentation. A 1ml pipetman was used to measure 1 ml of each of the test solutions and placed them in separated test tubes. The 1 ml pipetman was then used to take 1ml of the yeast solution, and placed 1ml of yeast into the five test tubes all containing 1 ml of the test solutions. A 1ml graduated pipette was placed separately in each of the test tubes and extracted 1ml of the solutions into it. Once the mixture was in the pipette, someone from the group placed a piece of parafilm securely on the open end of the pipette and upon completion removed the top part of the graduated pipette.
borate) and 1.0 g. of sodium hydroxide in 20 mL of warm water. It may