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Biol 443 (custom) > Final > Flashcards

Final Flashcards

1
Q

alcoholic fermentation

A

glucose –> ethanol + CO2

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2
Q

lactic acid fermentation

A

glucose –> lactate

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3
Q

Isoenzyme regulation

A

each end product individually can regulate the entire production

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4
Q

Concerted regulation

A

multiple end products required before regulation occurs

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5
Q

Cumulative regulation

A

Each end product regulates production a bit. More products = more regulation
diff combo of end products = fine tuned regulation

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6
Q

culture types

A

batch, fed batch, continuous

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7
Q

batch culture

A

1 input -> ferment -> extract

  • cheap/simple
  • ideal for secondary metabolites
  • ferment too long –> toxicity buildup
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8
Q

fed batch

A

initial input -> ferment -> tiny inputs -> ferment -> extract

  • used to extend growth phase –> get more primary metabolites
  • require monitoring to detect growth phase slow down (technical)
    cheaper than continuous
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9
Q

continuous batch

A

input and extract simultaneous to ferment

  • used for primary metabolites
  • higher risk of contamination due to continued inputs
  • hard to maintain constant conditions -> need to balance conditions due to dynamic conditions
  • can catch errors mid-ferment due to continuous monitoring
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10
Q

turbidostat

A

maintain level of biomass based on target turbidity

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11
Q

chemostat

A

maintain fixed rxn volume

influx = efflux

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12
Q

mixing methods

A
  • stir tank
  • bubble column
  • airlift loop
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13
Q

stir tank

A
  • mechanized
  • high maintenance
  • expensive to scale up
  • not good for filamentous fungi –> hyphae cause non-newtonian mixing
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14
Q

bubble column

A
  • mixing based on bubbles moving through
  • ideally a 3H:1W vessel diameter
  • cheap
  • easy to maintain
  • filamentous fungi = too thick –>weak mixing
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15
Q

airlift loop

A
  • slightly shitty version of bubble column –> weaker mixing
  • block in the middle allows T regulation
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16
Q

specific activity

A

mass of product extracted per mass of biomass

more = better

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17
Q

purification vs yield

A

product loss per purification step

therefore more purification = less final product

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18
Q

purifying cells

A

cells = SCP –> highly efficient food source

centrifuge + dry to extract

19
Q

purifying liquids (EDDS FCF)

A

-evap
-distillation
-drying
-settling tank
-flocculation
-centrifuge
-filtration

20
Q

evap

A

heat dependant –> not suitable to volatiles
cheap/fast

21
Q

drying

A

spray drying - heat atomization
drum drying - scalable
lypholization - sublimation drying w/o heat (good for volatiles)

22
Q

distillation

A

evap the fluid product –> concentrates it

relies on heat –> not good for volatiles

23
Q

settling tank

A

allow particulate to clump and fall –> siphon off/decant

24
Q

flocculation

A

add chems to induce particulate clumping –> settling –> siphon/decant

added chems –> new required purification step(s)

25
Q

centrifuge

A

cheap/easy/scalable

26
Q

filtration

A

batch filtering –> pass once –> move on

continuous filtering –> pass through –> recirculate through filter again

27
Q

lysing cells

A

mechanical - bead beating, liquid/solid shear

chem - enzymes, detergeant (increased CM permeability), solvents (dissolve the CM)

28
Q

metabolite extraction

A

osmosis to pull fluids out
filtration
column chromatography - separating out based on molecular properties

29
Q

lessons for why SCPs failed

A

1) public perception - telling people you got it from bacteria ==/= palitable
2) high biomass = lots of heat –> need to balance heat management vs maximized biomass accumulation
3) photosynthetic SCP is more efficient
4) Expensive to generate –> need to maximize biorefinery methods

30
Q

beer ingredients

A

malt + hops (dried flowers) + water + yeast

31
Q

beer making steps

A

malting - boiling the malt
wort - malt is boiled with hops
fermentation - top/bottom fermentation
cellaring - aging to stabilize
packaging - tinted bottles preserve the ethanol

32
Q

wine ingredients

A

fruit + water + yeast

33
Q

table vs wine grapes

A

table grapes = low juice
wine grapes = lots of juice + sweeter

34
Q

wine making steps

A

harvest + crushing
separating skins (optional) –> retain if red wine
fermentation - 10 days primary –> remove skins –> ferment 20-30 days
packaging - add sulfite preservatives + corking (breathability)

35
Q

how to make hard liquors

A

fermentation stops when pH its too low –> limited to ~20% max

distillation to concentrate the ethanol past 20%

36
Q

cheese fermentation

A

homolactic - only lactate
heterolactic - lactate + acetyls + aldehydes –> added flavour

37
Q

making cheese

A

coagulation - add rennet enzyme – >cause curdling due to pH drop
whey expulsion - cut up curds + evap + drying + compression to remove whey fluid
ripening - aging by microbial activity –> developes the flavour due to microbial byproducts

38
Q

lactose free cheese?

A

remove lactose –> use alternative carbon source –> overall process unchanged (maybe new fermenter used)

39
Q

chocolate making

A

pluck the seeds from the pods
ferment seeds - sugar –> ethanol (anoxic) –> acetic acid (oxic) - no oxygen –> sour chocolate
seed drying –> pulp falls off the beans
processing - roast + grind + blend into final chocolate

40
Q

organic chems produced by fermentation

A

-industrial ethanol - ultra high over 90% concentration, gasohol (gasoline slightly diluted with ethanol therefore more gas to sell)
-gluconic acid - detergent emulsifier + cement
-lactic acid - food emulsifier
-itaconic acid - paint polymerizer to hide brush strokes
-citric acid - cooking + anticoagulant

41
Q

biopolymers produced by fermentation

A

glycerol - soap + explosives
polysaccharides - gums + thickeners + stabilizers
PHB - biodegradable plastic - good as packaging. biocompatible –> used for implants

42
Q

fermentation to produce bioinsecticides

A

Beauveria bassiana
- The first successful fermentation of a bioinsecticide
- gorw to high biomass –> induce stress –> causes insecticide fermentation

bacillus thuringiensis
- stress to induce sporulation
- spores produce insecticides
- contributes ~90% of all bioinsecticides

43
Q

fermentation of meds

A

antibiotics - fed batch for secondary metabolites (eg penecillin)
steroids - microbial production of steroid intermediates = more efficient than purely chemical synthesis
vaccines - fermentation of immunogenic products in response to inactivated viral strains

Biol 443 (custom) (1 decks)

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