Practical 2 Key

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Ex No: 1 Immobilization of whole yeast cells

Aim:
To immobilize yeast cells in alginate beads
Principle:
The process of combining a biocatalyst with an insoluble support matrix is known
as immobilization. A high molecular weight polymer, such as cellulose, starch, or
polyacrylamide, often serves as the matrix. Enzymes and cells that are immobilized
have greater stability and efficiency than those that are free. At the conclusion of
the procedure, the immobilized enzymes or cells can also be retrieved and utilized
again. Typically, an enzyme is immobilized on an inert, insoluble substance, such
as calcium alginate. This is the result of the reaction between calcium chloride and
a sodium alginate solution. These beads offer better resistance against variations in
temperature and pH. They are commonly employed in industry for enzyme-
catalysed reactions because they not only enable enzymes to be maintained in situ
during a reaction, but they also make it easy to separate them from the products
and reuse them. This is a significantly more efficient procedure. An alternative to
enzyme immobilization is whole cell immobilization.
Materials Required:
Measuring cylinder, Conical flask, beaker, Dropper, 2 % Calcium chloride , 1.5 %
Sodium Alginate.
Procedure:
1. In a 50 ml centrifuge tube suspend 0.25 gm of baker’s yeast and add 10 ml of
distilled water.
2. To it add 10 ml of the 1.5% Sodium alginate solution. Put the cap tightly.
5. Mix the Sodium alginate yeast mixture properly.
6. Take 50 ml of 2 % Calcium chloride solution in a conical flask.
7. With a 1 ml pipette or syringe take the alginate -yeast mixture and add drop
wise to the Calcium chloride solution. While adding make sure that the flask is
swirled gently.
8. Leave the immobilised yeast cell beads to harden in the Calcium chloride
solution for 5–10 minutes. The alginate will be ionically cross-linked by the
calcium ions.
9. Isolate the beads after discarding the solution.
Observation:
Bead like structure is visbililly seen in naked eye.
Result:
The yeast cell is entrapped in calcium alginate.

Ex No: 2 COMPOST MAKING

INTRODUCTION:
Compost makes soil better for plants and helps them grow more. Composting is
when we turn food scraps and leaves into plant food. Composting happens
naturally, but we can speed it up by creating the right conditions. Good composting
gives us soil that’s full of nutrients.
MATERIALS REQUIRED :
1. Fruit scraps
2. Vegetable scraps
3. Coffee grounds
4. Grass clippings
5. Leaves
6. Shredded paper for composting.
PROCEDURE:
1. Start by mixing dry leaves, shredded paper, straw, and untreated wood with
fruit and vegetable scraps, coffee grounds, grass clippings, and plant bits.
2. As you build your compost pile, add grass clippings and other green waste.
Once it’s set up, burry fruit and vegetable scraps under at least 10 inches of
compost.

3. Cover the top of your compost pile with a lid to keep moisture in.
Remember to check it regularly and add water if it gets too dry.

4. When the compost at the bottom looks dark and crumbly, it’s ready to use.
That means it’s broken down enough to be good for plants.
RESULT :
As per the above procedure the compost is made.

Ex No: 3 Production of Wine


Aim:
To produce wine from baker’s yeast by fermentation process.
Introduction :
One of the byproducts of fruit juice fermentation is wine. One method of microbial
fermentation used to create important and marketable value-added products is this
one. The process of making wine, which is essentially an alcoholic fermentation,
naturally happens in any sugar-containing mash that is obtained from fruit, berries,
honey, or palm sap. Yeast is a type of eukaryotic microbe that breaks down sugar
into carbon dioxide and alcohol. The primary microbiological source for the
fermentation of alcohols is yeast. The alcohol content ranges between 7 and 9 % in
the fermentation process of wine. Perhaps the most popular fruit juice-based
alcohol is grape wine. Owing to its commercial worth, the procedure is well
recognized and recorded. The procedure of making grape wine is straightforward
and doesn’t require any pricey specialist machinery.
Material Required :
Grape juice, Conical flask, 10 ml pipette, baker’s yeast, Balloon, hydrogen
sulphide, pH meter, distilled water.
Procedure:
1. Grapes are crushed to extract the juice which is used to make wine.
2. Add 1 g of Baker’s yeast in 100 ml of grape juice.
3. Allow the yeast grow in a container which is loosely capped at room
temperature for 24 hours.
4. Sterilized or pasteurized grape juice is used to cultivate a pure culture of
Baker’s yeast, which is added as a starting culture.
5. When there is oxygen in the liquid, the yeast grows quickly aerobically. As
the air is exhausted, anaerobic conditions set in and alcohol production
starts.
6. Attach a balloon to the mouth of the flask and incubate for 2-5 days.
Observation:
After incubation, the balloon has become enlarged.
Result:
Hence wine is produced.

SPOTTERS :
1) Bioreactor
1. A bioreactor helps to produce a large volume of culture.
2. The bioreactor is a large vessel where the different cells such as human or
plant or animal cells can be cultured to obtain new biological products.
3. It provides optimum condition like temperature, pH, substrate, oxygen etc
required for the culturing of cells producing desired products simple.
4. Stirred tank bioreactor and sprayed stirred tank bioreactor all the 2 types of
bioreactor is used for this purpose.

2) Penicillin
1. Penicillin was discovered in 1928 by Scottish scientist Alexander Fleming as
a crude extract of Penicillin rubens.
2. Penicillin is an antibiotic. It is used to treat infections caused by bacteria.
3. It does not work on viral infections such as cold and flu.
4. It is in the beta lactam antibiotic class of drugs.

3) DRINKING WATER TREATMENT


1. The way we treat drinking water depends on how clean or dirty it is
2. Common methods include aeration, flocculation , sedimentation, filtering,
and adding disinfectants to make sure it’s safe to drink
3. We use modern tools to check for contaminants in the water and adjust
treatment if needed.
4. Membrane methods like RO, UF, MF, and NF are often used to clean water.
5. Filtration involves passing water through different kinds of filters to catch
dust, chemicals and pathogens making sure the water is clean and clear to
drink.

4) HYDROCARBONS
1. Hydrocarbons are chemicals made of hydrogen and carbon.
2. They’re natural and make up crude oil, natural gas and coal.
3. Microorganisms in water can break them down.
4. They come from old plants and animals changed by heat and pressure.
5. Mostly, they’re deep underground in porous rocks like sandstone and
limestone.

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