kanpur course : diploma in industrial …nsi.gov.in/syllabus/difat.pdf · formality, ppm, ppb, ppt,...

$: Kanpur COURSE : DIPLOMA IN INDUSTRIAL …nsi.gov.in/Syllabus/DIFAT.pdf · Formality, ppm, ppb, ppt, Mole fraction, Equivalent weight and ... Flue gas analysis of CO 2, O 2 and CO$
NATIONAL SUGAR INSTITUTE Kanpur

COURSE : DIPLOMA IN INDUSTRIAL FERMENTATION & ALCOHOL TECH.-2014-15

DURATION OF CLASS : AUGUST TO 15 FEB, MARCH & APRIL (29WEEKS)

SUBJECT : ORGANIC CHEMISTRY (PRACTICAL) ; CODE : AT/101 UNIT

No. CONTENTS

No. of periods for lecture , assignments & class tests

Review by the Faculty as on _____

Format No 7.1/1 Revised as on ____________ Reviewed by HoD Approved by Director page 1 |

1 Optical Isomerism:

Definition, Cause of optical activity and chirality, Enantiomers,

Diastereomers, Racemic modification and Mesoisomers, Resolution of

Racemic modifications

2 Carbohydrates:

a. Monosaccharides: Classification, properties and reactions of

monosaccharides taking glucose as an example, Inter-conversions of

monosaccharides, Configurations of aldopentoses and aldohexoses,

Epimers and epimerisation, mutarotation , Cyclic structures of

glucose and fructose (pyranose and furanose forms).

b. Disaccharides: Classification, nomenclature and general methods

for determination of their structure, Preparation, isolation and

detailed study of the structure of maltose, cellobiose, lactose, sucrose,

melibiose & trehalose.

c Oligosaccharides: Occurrence of raffinose and its structural study.

d.Polysaccharides: Classification, detailed study of the structure and

uses of cellulose, starch and dextran

3 Amino Acids: Classification, properties and chemical reactions,

Maillard reaction, Major amino acids present in cane juice and

molasses

4 Proteins: Classification, general properties and color reactions of

proteins

5 Alcohols: Nomenclature, Classification, Methods of preparation,

General properties and chemical reactions , Distinction between

primary, secondary and tertiary alcohol, Distinction between ethyl

and methyl alcohol, amyl alcohol and its isomers, Alcohols of fusel

oil, Preparation of anhydrous alcohol by azeotropic distillation,

Industrial production of ethyl alcohol from petroleum gases,

Chemicals derived from ethyl alcohol, Gasohol.

TOTAL




SUBJECT : PHYSICAL CHEMISTRY; CODE : AT/102 UNIT

No. CONTENTS




1 Analytical Chemistry: Mole, Normality, Molarity, Molality,

Formality, ppm, ppb, ppt, Mole fraction, Equivalent weight and

numerical based on it.

18

2 Basic concepts of measurement of electrical conductivity and its relation with ions in solution. Strong and weak electrolyte, Specific conductivity, Molar conductivity, Equivalent conductivity. Application of conductance measurement

8

3 Acids and Bases: Arrhenius concept, Proton transfer theory, Lewis concept, Dissociation of weak acid, the pH Scale, pH measurement using Hydrogen electrode, Glass electrode, Buffer mixture of weak acid and its salts. Calculation of pH values of buffer mixtures. Henderson’s equation

8

4 Colorimeters and spectrophotometers-their principle, working

diagrams, Beer-lambert’s law and its derivation, colour and its

measurement. Factors affecting colour measurement

15

5 Distribution law; Association and dissociation of solute,

Principles of extraction and its application. Batch and continuous

extraction

15

6 Heterogeneous system, phase rule and its limitation, application

to binary liquids 10

7 Adsorption; Difference between adsorption and absorption,

Adsorbent, Adsorbate Chemisorption and Physisorption, Factors

influencing Adsorption. Active carbon, adsorption of colouring

matter on active carbon

8

8 Thermodynamics : First law of thermodynamics, Internal Energy,

Enthalpy & Heat Content, Second law of thermodynamics,

Entropy, Free Energy, Chemical Potential

5

TOTAL 87




SUBJECT : BIOCHEMISTRY; CODE : AT/103 UNIT

No. CONTENTS




1 Introduction : Significance of biochemistry to the living

systems. Structure & functions of cell organelles – cell wall,

cell membrane, nucleus, mitochondria, ribosome, endoplasmic

reticulum, etc.

7

2 Carbohydrates : Outline of the structure and functions of

carbohydrates important to living systems, metabolism of

carbohydrates including glycolysis, HMP pathway,

glyoxalate cycle, TCA cycle, Entner-Duodoroff pathway,

gluconeogenesis, Pasteur effect

7

3 Proteins : Outline of the structure of the common amino

acids present in proteins, their general properties,

metabolism of amino acids including deamination,

transamination and decarboxylation, physical & chemical

properties, classification and structure of proteins.

Isolation, purification and estimation of proteins

7

4 Nucleic Acids: Outline of the structure & functions of

purine & pyrimidine bases, nucleosides and nucleotides,

structure and biosynthesis of nucleic acids, protein

biosynthesis

7

5 Lipids: Outline of the structure and functions of fatty acids,

glycerides, steroids and phospholipids, brief outline of fatty

acid biosynthesis & breakdown

7

6 Enzymes: Nature, occurrence, classification of enzymes,

outline of enzyme kinetics, competitive, non-competitive

and uncompetitive inhibition, brief description of feedback

inhibition, induction, repression allosteric enzymes and

chemically modulated enzymes

8

7 Bioenergetics : Brief account of electron transport chain,

oxidative phosphorylation photophosphorelation, Z scheme,

C3 cycle and C4 pathway

7

8 Vitamins : Structure, biochemical/coenzyme functions of

water and fat soluble vitamins

4

9 Harmones: structure, function and mode of action of harmones 4

TOTAL 58




SUBJECT : BIOCHEMISTRY; CODE : AT/103 UNIT

No. CONTENTS







SUBJECT : MECHANICAL ENGINEERING; CODE : AT/104 A UNIT

No. CONTENTS




1 A. MECHANICAL ENGINEERING Properties of

Steam: Use of steam tables, specific volume, internal

energy of steam, dryness fraction, dry, saturated and

superheated steam calculations

7

2 Boiler: Types of water-tube boilers, economiser and

preheater, draught and chimney, boiler operation in brief

and calculation of boiler efficiency

6

3 Reciprocating Air Compressor: Various uses of Air

Compressor, Single Stage Compressor, Derivation of

expression for work done and horse power, Elementary

idea of two stage compressor

6

4 Steam Engine: Various parts, calculation of H.P.

developed. Classification of steam engines

3

5 Pump: Types of pumps, construction and working of

reciprocal and centrifugal pump, Selection of a pump.

7

6. B. ELECTRICAL ENGINEERING D.C. Generator:

Basic principle, classification, construction and working,

EMF equation, various losses in generation

7

7. D.C. Motor: Basic principle, Significance of back EMF,

Voltage equation, Conditions for maximum efficiency,

losses, etc

7

8. Transformer: Principle, types, losses and efficiency 3

9. Induction Motor: Types of induction motors and their

uses, Maintenance of induction motors

7

10. A.C. Generator 5

TOTAL 58




SUBJECT : INSTRUMENTATION; CODE : AT/104 B UNIT

No. CONTENTS




1 Terminology: Term associated with Instrument

Technology like accuracy, precision, calibration etc

2

2 Pressure: Definition, different types of pressure like

Gauge Pressure, Atmospheric Pressure and Absolute

pressure, relation between them. Units of pressure,

measurement of pressure, Pressure Indicator, Pressure

Recorders

2

3 Vacuum: Definition, measurement of vacuum by vacuum

gauge and U tube manometer

2

4 Elastic devices: Bourdon tube, Diaphragm and Bellows,

construction and working of a ‘C’ type Bourdon tube

pressure gauge, construction and working of vacuum

gauges, its error and how to remove them. Its calibration

procedure. Application of Diaphragm and Bellows

2

5 Measurement of Temperature: Filled system thermometer,

gas filled, vapour pressure filled and liquid filled

thermometer. Construction and working of gas filled,

vapour pressure filled and liquid filled thermometer. Its

merits and demerits and range of application. Resistance

thermometer: Elements, construction, working theory and

application.Thermocouple: Definition, different types,

ranges, construction, working theory and application.

Pyrometer: Definition, different types,

construction,working theory and application

4

6. Measurement of flow: Orifice Plate, Flow measurement

with the help of orifice plate. Accuracy and area of

application.Rotameter: construction, working theory,

accuracy and application.

Electromagnetic Flowmeter: Working principle,

construction, maintenance, area of application

4

7. Measurement of level: Sight gauge glass, counted weight

type, air purge type, Buoyamtype

3





No. CONTENTS




8. Measurement of pH Construction of electrodes,

maintenance of electrodes, circuit diagram

3

9. Boiler Instrumentation:Pressure measurement of steam,

use of pig tail siphon for such measurement. Flow

measurement of steam by orifice plate and differential

pressure transmitter. Use of condensate pot for such

measurement.Boiler drum level measurement by sight

gauge glass method.Draught gauges. Flue gas temperature,

steam temperature, boiler feed water temperature

measurement by Thermocouple. Flue gas analysis of CO2,

O2 and CO by Orsat apparatus and on line measurement.

3

10. Introduction to control system: Open loop and closed loop

control Pneumatic control valve and its characteristics

valve body material etc. PLC and DCS system basics

application to distillery

4

TOTAL 29





No. CONTENTS




1 D.C. Generator: Basic principle, classification, construction and working, EMF equation, various losses in generation.

7

2 D.C.Motor: Basic principle, Significance of back EMF, Voltage equation, conditions for maximum efficiency, losses, etc.

7

3 Transformers: Principle, types, losses and efficiency.

3

4 Induction Motors: Types of induction motors and their uses, Maintenance of induction motors.

7

5 A.C. Generators.

5

TOTAL 29




SUBJECT : CHEMICAL ENGINEERING; CODE : AT/105 A UNIT

No. CONTENTS




1 Introduction

(a) Study of elementary chemical engineering concepts

– unit operations and unit process

2 Fluid mechanics

(a) Classification of fluids and fluid flow phenomena.

(b) Pipeline flow. Bernoulli’s equation. Friction losses

and pressure drop in pipelines

(c) Mixing and agitation- Types of mixing equipment

(d) Transportation of fluids- Classification of pumps

Power requirement. Head capacity and NPSH for

pumps.

3 Heat Transfer

(a) Heat transfer without change of phase- conduction

and convection

(b) Heat transfer by change of phase-Mechanism of

boiling and condensation

(c) Effect of Non condensable gases on condensation

Heat transfer equipment- Single pass and multipass

heat Exchangers, vaporizers, reboilers and

condensers.

4 Distillation

(a) Types of distillation processes-Batch and continuous,

Equilibrium, azeotropic and extractive, steam

distillation.

(b) Fractional distillation of binary mixture-

theoretical/actual plates, plate efficiencies (overall,

point and Murphree), minimum and optimim reflux

ratio




SUBJECT : CHEMICAL ENGINEERING; CODE : AT/105 A UNIT

No. CONTENTS




5 Waste water engineering

(a) Introduction to waste water treatment and its reuse.

(b) Basic principles of waste water treatment Primary,

Secondary & Tertiary.

(c) Classification and sources of waste water in a

distillery.

(d) Waste water treatment practice in a distillery and

concept of zero discharge

TOTAL 58




SUBJECT : BIOCHEMICAL ENGINEERING; CODE : AT/105 B UNIT

No. CONTENTS




1 Factors affecting fermentation 4

2 Sterilisation of fermenter, media, air supply 4

3 Determination and automatic control of pH 4

4 Determination and control of temperature 4

5 Mixing, type of impellers, processes affected by mixing 4

6 Antifoams and automatic control of foam 4

7 Separation of cells, filtration, centrifugation, ultrasonic

disintegration, lyophilisation 5

TOTAL 29




SUBJECT : DRAWING & DESIGN; CODE : AT/106 UNIT

No. CONTENTS




Fundamentals of Drawing

1 Conventional lines- Description of conventional lines, Reading of

different scales and their uses. Dimentioning rules, Symbols of

different materials. Orthographic projection and definition;

Orthographic views; First & Third angle-projection;

Isometric/oblique views

2 Welds & Welded Joints:

Types of welding, types of welded joints, welding symbols and their standard location

3 Pipe Joints & Fittings:

Types of Pipes, classification of pipe joints- screw joint, welded joint, flange joint, Pipe fitting- Expansion joint, classification of valves, some common features of valves, valves & valve sheet

PRACTICAL

4 Orthographic projection-Ist angle and 3rd

angles.

5 Drawings of isometric views and determination of

additional views

6 Different types of welded joints & welding symbols.

7 Different types of pipe joints and their fittings.

8 Principal condenser of Rectifier column.

9 Tray layout, drawing of Bubble & Tunnel caps.

10 Rectification Column.

11 Analyser Column.

12 Flow Diagram of distillery.

TOTAL




SUBJECT : APPLIED MICROBIOLOGY; CODE : AT/107 UNIT

No. CONTENTS




1 Introduction: Importance of microorganisms, occurrence,

kinds of microorganisms, Historical developments in

microbiology

3

2 Morphology & Classification: Isolation of pure culture,

identification & maintenance of cultures

8

3 Microbial Physiology: Natural & laboratory

environment, growth media, factors affecting growth,

determination of cell mass and cell number, phases of

microbial growth, mean generation time, bacterial

sporulation

8

4 Control of Microorganisms: Physical methods:

filtration, irradiation, sterilization etc., chemical

methods: antimicrobial agents, germicides, antibiotics,

etc

8

5 Microbial Genetics: Outlines of the mechanism of

storage & transfer of genetic information in cell,

structure & function of chromosomes;

Bacterial genetics: transformation, conjugation,

transduction, lysogeny. Mutation and mutagenesis

8

6 Microbial Nutrition: Autotrophic, heterotrophic and

photosynthetic organisms,

bacterial classification on the basis of their nutritional

requirements, aerobic, anaerobic and microaerophilic

microorganisms

8

7 Applied Microbiology : Microbiology of soil and air.

Treatment of distillery effluents by biomethanation

,Biocomposting and incineration

15

TOTAL 58





No. CONTENTS




1

Introduction: Importance of microorganisms, occurrence,

kinds of microorganisms and historical developments in

microbiology.

3

2 Morphology & Classification: Isolation of pure culture,

identification & maintenance of cultures, general outline

of bacterial, yeast and fungal classification.

8

3 Microbial Physiology: Natural & laboratory environment,

growth media, factors affecting growth, determination of

cell mass and cell number, phases of microbial growth,

mean generation time, cell division and reproduction.

Bacterial sporulation and germination.

8

4 Control of Microorganisms: Physical methods: filtration,

irradiation, sterilization etc. Chemical methods:

antimicrobial agents, germicides, antibiotics, etc.

8

5 Microbial Genetics: Outlines of the mechanism of storage

& transfer of genetic information in cell, structure &

function of chromosomes: Bacterial genetics:

transformation, conjugation, transduction, lysogeny.

Mutation and mutagenesis.

8

6 Microbial Nutrition: Autotrophic, heterotrophic and

photosynthetic organisms, bacterial classification on the

basis of their nutritional requirements, aerobic, anaerobic

and microaerophilic microorganisms.

8

7 Applied Microbiology : Microbiology of fresh and

polluted water, sewage, soil, air, milk, foods & fruit

juices etc. Treatment of sugar factory & distillery

effluents (biomethanation process, ammonifying bacteria

process, activated sludge and biofilter process, other

processes of effluent treatment, secondary & tertiary

treatment processes).

15

TOTAL 58





No. CONTENTS







SUBJECT : INDUSTRIAL FERMENTATION & ALCOHOL TECH.; CODE : AT/108 UNIT

No. CONTENTS




1 Introduction: Fermentation, types of fermentations and role of

microorganism and other condition on fermentation 2

2 1. Raw Materials for fermentative production of alcohol:

(a) Molasses: Composition, storage, spontaneous combustion, grades and

classification of molasses, clarification of molasses.

(b) Other Saccharine Materials : cane juice, beet juice, sweet sorghum,

mahua flowers, fruits’ juices, etc. (c) Starchy and Cellulosic Materials

2

3 Isolation and purification of cultures 2

4 Outline of alcohol production by batch fermentation process 4

5 Alcohol production by continuous fermentation process 2

6 Modern Techniques of Fermentation: Batch, Semi-

continuous, Continuous (Biostil, Multicont or Cascade,

Encillium), Melle- Bionet process of yeast Cell Recycling,

Bacterial Fermentation & lmmobilised Cell Technique, etc

2

7 Production of industrial and power alcohol by azeotrotic

distillation. Membrane technology and molecular sieves 2

8 Production of grain spirit 4

9 Chemical control, Theoretical Yield, Fermentation & Distillation,

Efficiency, etc. including calculation 4

10 Fusel oil formation and separation 2

11 Scaling problem in distillery 2

12 Alcoholometry : Reduction and blending of spirits, denaturation,

obscuration & shrinkage, potable liquors, country liquors & Indian Made

Foreign Liquors.(IMFL)

2

13 Production of compressed bakers’ yeast 2

14 Brewing technology: Malting, mashing, fermentation and pasteurization of

beer, defects of beer 6

15 Manufacture of wine: types of wines, maturation and fining of wine &

production of champagne 6

16 Vinegar fermentation 2

17 Citric acid fermentation 2

18 Manufacture of different antibiotics by fermentation 2

19 Manufacture of Vitamins – Riboflavin and Vitamin B-12 by fermentation 2

20 Miscellaneous fermentations – lactic acid, acetone-butanol, etc 2

21 Different method of spentwash treatment including bimethanation,

incineration and biocompestting 4

TOTAL 58




SUBJECT : INDUSTRIAL FERMENTATION & ALCOHOL TECH.; CODE : AT/108 UNIT

No. CONTENTS







SUBJECT : ORGANIC CHEMISTRY (PRACTICAL) ; CODE : AT/110 UNIT

No. CONTENTS




1. Qualitative analysis of sugars (Mono & Disaccharides).

2. Preparation of Crystalline derivatives of sugars

3. Detection of Primary, Secondary and tertiary alcohols




SUBJECT : BIOCHEMISTRY(PRACTICAL) ; CODE : AT/111 UNIT

No. CONTENTS




1 Determination of Total Reducing Sugars in molasses by

Lane – Eynon Method.

6

2 Determination of Total Reducing Sugars in molasses by

different colorimetric methods (demonstration

experiment).

6

3 Formal Titration of Amino acids. 6

4 Determination of Diastatic Power of Malt. 6

5 Determination of Oxygen Absorption Value of effluent

samples.

9

6 Determination of Nitrite content of Water. 9

7 Determination of Chemical Oxygen Demand Value of

effluents by colorimetric & titrimetric methods.

12

8 Determination of Dissolved Oxygen Value and

Biochemical Oxygen Demand value of effluent samples.

12

9 Isolation of enzymes from different sources.

(Demonstration Experiment)

6

10 Determination of proteins by Lowry and Bieuret method.

(Demonstration Experiment)

3

11 Principle and operation of instruments used in

biochemistry and industrial fermentations:pH meter,

Warburg apparatus, Lyophilizer, Ordinary and

Refrigerated Centrifuges, COD Digestion cum

Photometeric Unit, Shimadzu UV-Visible and IR-

Spectrophotometers, Ultracentrifuge.

12

TOTAL 87




SUBJECT : APPLIED MICROBIOLOGY(PRACTICAL) ; CODE : AT/112 UNIT

No. CONTENTS




1 Handling and use of microscope. 6

2 Microscopic examination of microorganisms like bacteria,

yeast, fungi etc. 12

3 Preparation and sterilization of culture media like nutrient

agar media, malt extract media, molasses agar media etc.,

preparation of slants and stabs.

12

4 Aquaintance with different microbiological techniques

like inoculation, streaking, plating, stabing etc., aseptic

handling of culture media and pure cultures.

12

5 Isolation and development of a pure yeast culture. 12

6 Preparation of bacterial culture slides and staining by

simple and Gram stains. 6

7 Dilution and plating of culture for total viable cell count.

12

8 Differential counting of living and dead yeast cells by

direct microscopic examination. 15

TOTAL 87




SUBJECT : INDUSTRIAL FERMENTATION & ALCOHOL TECH.(PRACTICAL); CODE : AT/113 UNIT

No. CONTENTS




1 Determination of brix, specific gravity and pH of

molasses.

12

2 Determination of moisture, total solids, suspended solids,

dissolved solids and ash content of molasses.

12

3 To determine nitrogen content of molasses by Kjeldahl

method.

12

4 Determination of nitrogen by colorimetric method.

(Demonstration)

12

5 To determine total phosphorous content of molasses.

(Demonstration)

12

6 Determination of phosphorus content by fiske and

Subbarow method . (Demonstration)

9

7 Estimation of calcium content of molasses by : EDTA

method

15

8 Determination of fermentation efficiency of yeast growing

on molasses medium.

18

9 Determination of ethyl alcohol content of spirit by:

(a ) Specific gravity method (b) Alcoholometer (c)

Colorimeter

24

10 Determination of total, volatile and fixed acids in spirit. 12

11 Determination of aldehyde content of spirit. 12

12 Determination of ester content of spirit. 12

13 Determination of fusel oil content of spirit. 12

TOTAL 174

kanpur course : diploma in industrial …nsi.gov.in/syllabus/difat.pdf · formality, ppm, ppb, ppt,...

Documents