DOCSLIB.ORG

Department of Food Processing Technology

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Department of Food Processing Technology DEPARTMENT OF FOOD PROCESSING TECHNOLOGY LIST OF NEW COURSES (2020) Sl. Course L:T:P Credits Course Title No. Code B.Tech.(Food Processing and Engineering) 1 20FP1001 Basics of Microbiology 2:0:0 2 2 20FP1002 General Microbiology Lab 0:0:3 1.5 3 20FP2001 Food Process Calculations 3:0:0 3 4 20FP2002 Food Chemistry 3:0:0 3 5 20FP2003 Food Analysis Lab –I 0:0:3 1.5 6 20FP2004 Fluid Mechanics for Food Processing 3:0:0 3 7 20FP2005 Fluid Mechanics and Heat Transfer Lab 0:0:3 1.5 8 20FP2006 Applied Food Microbiology 3:0:0 3 9 20FP2007 Applied Food Microbiology Lab 0:0:3 1.5 10 20FP2008 Metabolism and Nutrition 3:0:0 3 11 20FP2009 Food Biochemistry Lab 0:0:3 1.5 12 20FP2010 Process Engineering Thermodynamics 3:0:0 3 13 20FP2011 Dairy Process Engineering 3:0:0 3 14 20FP2012 Unit Operations in Food Processing - I 3:0:0 3 15 20FP2013 Unit Operations in Food Processing Lab 0:0:3 1.5 16 20FP2014 Fruit and Vegetable Processing Technology 3:0:0 3 17 20FP2015 Food Additives 3:0:0 3 18 20FP2016 Food Additives Lab 0:0:3 1.5 19 20FP2017 Material Science for Food Engineers 3:0:0 3 20 20FP2018 Heat and Mass Transfer 3:0:0 3 21 20FP2019 Unit Operations in Food Processing - II 3:0:0 3 22 20FP2020 Milling Technology of Cereals, Pulses and Oil seeds 3:0:0 3 23 20FP2021 Food Standards and Regulations 3:0:0 3 24 20FP2022 Food Enzymology Lab 0:0:3 1.5 25 20FP2023 Food Product Technology Lab – I 0:0:3 1.5 26 20FP2024 Food Analysis Lab – II 0:0:3 1.5 27 20FP2025 Engineering Properties of Biological Materials 3:0:0 3 28 20FP2026 Engineering Properties of Biological Materials Lab 0:0:3 1.5 29 20FP2027 Food Packaging Technology 3:0:0 3 30 20FP2028 Food Engineering and Packaging Lab 0:0:3 1.5 31 20FP2029 Food Product Technology Lab – II 0:0:3 1.5 32 20FP2030 Food Plant Utility Systems 3:0:0 3 33 20FP2031 Refrigeration and Cold Storage Engineering 3:0:0 3 34 20FP2032 Bakery, Beverages and Confectionery Technology 3:0:0 3 35 20FP2033 Plantation and Spices Product Technology 3:0:0 3 36 20FP2034 Meat, Poultry and Fish Processing Technology 3:0:0 3 37 20FP2035 Storage Engineering of Food Materials 3:0:0 3 38 20FP2036 Process Economics and Plant Layout Design 3:0:0 3 39 20FP2037 Fat and Oil Processing Technology 3:0:0 3 40 20FP2038 Drying Technology of Food Materials 3:0:0 3 41 20FP2039 Food Analysis Lab – III 0:0:3 1.5 42 20FP2040 Simulation, Modeling and Statistical Computing Lab 0:0:3 1.5 43 20FP2041 Food Process Equipment Design 3:0:0 3 44 20FP2042 Computer Aided Food Process Equipment Design Lab 0:0:3 1.5 45 20FP2043 Novel Processing Techniques of Food Preservation 3:0:0 3 46 20FP2044 Principles of Food Science and Nutrition 3:0:0 3 47 20FP2045 Processing of Food Commodities 3:0:0 3 FOOD PROCESSING TECHNOLOGY (2020) 48 20FP2046 Technology of Packaging 3:0:0 3 M.Tech.(Food Processing and Engineering) 49 20FP3001 Mass Transfer and Separation Techniques in Food 3:0:0 3 Processing 50 20FP3002 Technology of Food Flavourants and Colourants 3:0:0 3 51 20FP3003 Food Safety Regulations and Control 3:0:0 3 52 20FP3004 Instrumental Techniques for Food Analysis 3:0:0 3 53 20FP3005 Advanced Food Process Equipment Design 3:0:0 3 54 20FP3006 Advances in Food Process Engineering 3:0:0 3 55 20FP3007 Food Analysis Lab 0:0:3 1.5 56 20FP3008 Enzymology Lab 0:0:3 1.5 57 20FP3009 Food Product Technology Lab 0:0:3 1.5 58 20FP3010 Advanced Food Process Engineering Lab 0:0:3 1.5 59 20FP3011 Advances in Dairy, Meat and Fish Processing 3:0:0 3 60 20FP3012 Advances in Processing of Cereals, Pulses and Oil seeds 3:0:0 3 61 20FP3013 Advances in Processing of Horticulture, Spices and 3:0:0 3 Plantation Products 62 20FP3014 Advances in Refrigeration and Cold Supply Chain 3:0:0 3 Management 63 20FP3015 Advances in Engineering Properties of Food Materials 3:0:0 3 64 20FP3016 Milling, Bakery and Confectionery Technology 3:0:0 3 65 20FP3017 Advances in Food Packaging Technology 3:0:0 3 66 20FP3018 Emerging Trends in Food Process Engineering 3:0:0 3 67 20FP3019 Advanced Storage Engineering of Food Materials 3:0:0 3 68 20FP3020 Food Material Science and Engineering 3:0:0 3 69 20FP3021 Green Technology in Food Processing 3:0:0 3 70 20FP3022 Food Supply Chain Management 3:0:0 3 71 20FP3023 Food Plant Layout and Design 3:0:0 3 M.Sc. (Food Science and Technology) 72 20FT3001 Food Chemistry 3:0:0 3 73 20FT3002 Food Microbiology 3:0:0 3 74 20FT3003 Principles of Food Processing and Preservation 3:0:0 3 75 20FT3004 Technology of Cereals, Pulses and Oilseeds 3:0:0 3 76 20FT3005 Technology of Fruits and Vegetable Processing 3:0:0 3 77 20FT3006 Bakery and Confectionery Technology 3:0:0 3 78 20FT3007 Technology of Milk and Milk Products 3:0:0 3 79 20FT3008 Technology of Plantation Crops and Spices 3:0:0 3 80 20FT3009 Technology of Meat, Poultry and Fish Processing 3:0:0 3 81 20FT3010 Food Analysis Lab 0:0:4 2 82 20FT3011 Food Microbiology Lab 0:0:3 1.5 83 20FT3012 Food Product Technology Lab - I 0:0:3 1.5 84 20FT3013 Food Product Technology Lab - II 0:0:3 1.5 85 20FT3014 Food Toxicology 3:0:0 3 86 20FT3015 Food Quality Systems and Management 3:0:0 3 87 20FT3016 Instrumental Methods of Analysis 3:0:0 3 88 20FT3017 Food Additives and Ingredients 3:0:0 3 89 20FT3018 Enzymes in Food Processing 3:0:0 3 90 20FT3019 Nutraceuticals and Health Foods 3:0:0 3 91 20FT3020 Food Packaging Technology 3:0:0 3 92 20FT3021 Waste Recycling and Resources Recovery System 2:0:0 2 93 20FT3022 Food Biotechnology 3:0:0 3 94 20FT3023 Industrial Microbiology 3:0:0 3 FOOD PROCESSING TECHNOLOGY (2020) 95 20FT3024 Enzymology Lab 0:0:3 1.5 96 20FT3025 Food Packaging Lab 0:0:3 1.5 L T P C 20FP1001 BASICS OF MICROBIOLOGY 2 0 0 2 Course Objectives: 1. To facilitate in understanding the classification and taxonomy of microorganisms. 2. To learn the Prokaryotic and eukaryotic structure and replication process. 3. To understand the various methods of enumeration, identification and culturing of bacteria. Course Outcomes: The student will be able to 1. Recognize the developments in the discipline of Microbiology and the contributions made by prominent scientists in this field. 2. Understand the classification of microorganisms. 3. Identify key components and their functions in prokaryotic and euckaryotic microorganisms. 4. Point out the bacteriological media and nutritional requirements for growth of bacteria. 5. Recommend the methods used for enumeration, identification and preservation of bacteria. 6. Create sterilization protocol for the control of microorganism. Module 1: Historical Perspective, Microbial Taxonomy and diversity (4hours) History and scope of Microbiology- Landmark discoveries in the development of Microbiology- Classification, nomenclature of Microorganisms and Characterization according to Bergey’s manual Systematic Bacteriology-Three and Five Kingdom concepts-Broad classification of Prokaryotes and Eukaryotes. Module 2: Prokaryotic cells and Viruses: Structure, Function and Replication (3hours) Structure and multiplication of bacteria- Introduction to Viruses and its structure - Animal Virus Replication- Bacterial Virus structure and Replication. Module 3: Eukaryotic cells: Structure, Function and Replication (5hours) Introduction to Eukaryotic microorganisms - Algae structure- Replication of algae- Life cycle of Red algae (Gracilaria)- Fungi – mold – structure- Mold replication process- Life cycle of Rhizopus stolonifer- Yeast – structure- Replication process of yeast cells – Life cycle of Saccharomyces cerevisiae-Protozoan structure-Life cycle of Entamoeba histolytica. Module 4: Microbial Nutrition and growth (6hours) Nutritional requirements of bacteria- Nutritional types of bacteria-Microbial growth characteristics- growth curve- Kinetics of growth -Batch culture, Continuous culture. Synchronous-Factors affecting the growth of bacteria – Temperature, Oxygen, pH, osmotic pressure, salt concentration etc.- Microbial sporulation and Germination- Bacteriological media: types (complex, synthetic, differential, enrichment and selective media) and their uses, culture characteristics of bacteria on different media. Module 5: Techniques for enumeration, Identification and culturing of bacteria (8hours) Techniques for isolation and enumeration of bacteria (streak plate technique, pour plate technique, spread plate technique, membrane filtration, most probable number method, direct microscopic count) -biochemical tests of bacteria- maintenance and preservation of microbial culture - Staining methods: fixation, types of dyes, simple staining, differential staining (Gram and Acid-fast staining), staining of specific structures (capsule, flagella and spore staining)-Microscopy- Light microscopy – Brightfield and Darkfield microscope Fluorescent and phase contrast microscopy Electron microscopy – Transmission and scanning electron Microscope. Module 6: Concept of sterilization (4hours) Physical control of microorganisms - dry heat, moist heat, filtration, radiation (mode of action, applications); Chemical control – dye solutions, alcohol, acid, alkali, halogen, heavy metal, phenol, phenol derivatives, formaldehyde, ethylene oxide, detergents (mode of action, applications). Assessment of chemical disinfectant; phenol coefficient-definition and method of determination. Text Books: 1. M.J Pelczar, E.C.S Chan, N.R Krein “Microbiology”, Tata McGraw Hill 5th Edition, New Delhi, India. ISBN 10: 0074623206. 2006. FOOD PROCESSING TECHNOLOGY (2020) 2. S.C.Parija, “Textbook of Microbiology & Immunology”, Second Edition, Elsevier India, ISBN: 788131236246, 2012.
Load more

Recommended publications
  • Stoichiometric Network Analysis of Cyanobacterial Acclimation to Photosynthesis-Associated Stresses Identifies Heterotrophic
    processes Article Stoichiometric Network Analysis of Cyanobacterial Acclimation to Photosynthesis-Associated Stresses Identifies Heterotrophic Niches Ashley E. Beck 1, Hans C. Bernstein 2 and Ross P. Carlson 3,* 1 Microbiology and Immunology, Center for Biofilm Engineering, Montana State University, Bozeman, MT 59717, USA; [email protected] 2 Biological Sciences Division, Pacific Northwest National Laboratory, Richland, WA 99352, USA; [email protected] 3 Chemical and Biological Engineering, Center for Biofilm Engineering, Montana State University, Bozeman, MT 59717, USA * Correspondence: [email protected]; Tel.: +1-406-994-3631 Academic Editor: Michael Henson Received: 19 April 2017; Accepted: 14 June 2017; Published: 19 June 2017 Abstract: Metabolic acclimation to photosynthesis-associated stresses was examined in the thermophilic cyanobacterium Thermosynechococcus elongatus BP-1 using integrated computational and photobioreactor analyses. A genome-enabled metabolic model, complete with measured biomass composition, was analyzed using ecological resource allocation theory to predict and interpret metabolic acclimation to irradiance, O2, and nutrient stresses. Reduced growth efficiency, shifts in photosystem utilization, changes in photorespiration strategies, and differing byproduct secretion patterns were predicted to occur along culturing stress gradients. These predictions were compared with photobioreactor physiological data and previously published transcriptomic data and found to be highly consistent with observations, providing
    [Show full text]
  • Organic Chemistry Ii
    University of Maribor Faculty of Chemistry and Chemical Engineering Laboratory for Organic and Polymer Chemistry and Technology Laboratory Course ORGANIC CHEMISTRY II Muzafera Paljevac and Peter Krajnc Proofreader: Dr. Victor Kennedy 1. THE LIST OF LABORATORY EXPERIMENTS IN ORGANIC CHEMISTRY II LAB COURSE 1. Determination of melting point 2. Continuous (fractional) distillation 3. Distillation with water steam 4. Recrystallization, Sublimation 5. Paper and thin layer chromatography _____________________________________________________________________________________ 6. Synthesis of acetylsalicylic acid 7. Synthesis of tert-butyl chloride 8. Synthesis of methyl orange 9. Synthesis of aniline 10. Synthesis of ethyl acetate 11. Synthesis of ethyl iodide 1 2. LABORATORY RULES AND REGULATIONS - You must wear a lab coat at all times when working in the laboratory. You are expected to provide your own lab coat, and you will not be allowed to work in the lab without one. - Safety glasses and gloves will be supplied when required and must be worn where notices, experimental instructions or supervisors say so. - Long hair must be tied back when using open flames. - Eating and drinking are strictly prohibited in the laboratory. - Coats, backpacks, etc., should not be left on the lab benches and stools. There are coat racks just outside the lab. Be aware that lab chemicals can destroy personal possessions. - Always wash your hands before leaving the lab. - Notify the instructor immediately in case of an accident. - Before leaving the laboratory, ensure that gas lines and water faucets are shut off. - Consider all chemicals to be hazardous, and minimize your exposure to them. Never taste chemicals; do not inhale the vapors of volatile chemicals or the dust of finely divided solids, and prevent contact between chemicals and your skin, eyes and clothing.
    [Show full text]
  • 19 .Central Research Laboratory Equipments Details
    S.S.B.E.SOCIETY’S SHRI SHIVAYOGEESHWAR RURAL AYURVEDIC MEDICAL COLLEGE AND HOSPITAL, INCHAL – 591 102 TAL: SAVADATTI, DIST: BELAGAVI CENTRAL RESEARCH LABORATORY Sl Number Name of the Equipments No Available 1 Fan 12 2 Revolving chairs 02 3 Plastic Chair 02 4 Steel stools 13 5 Plastic Stools 24 6 Digital clock 03 7 Small Table 01 8 Big Table 01 9 Fume Hood 01 INSTRUMENTS 10 Disintegration test Apparatus 01 11 Friability test apparatus 01 12 Hot Plate 01 13 Hot plate with magnetic stirrer 01 14 Ball mill 01 kg 01 15 Tablet dissolution apparatus 01 16 Muffle Furnace 01 17 Hot Air oven 01 18 Incubator 01 19 Water bath 01 20 Soxhlet apparatus 01 21 Electronic balance 01 22 pH Meter 02 23 U V cabinet with fillers 01 24 Electronic Bunsen burner 02 25 Simple Microscope 02 26 Microtome 01 27 Compound Microscope 02 28 Binocular Microscope 02 29 Melting point apparatus 01 30 Distillation apparatus 01 31 Spirit Lamp 05 32 Spatula 04 33 Dedicator 01 GLASSWARE STOCK REGISTER 34 Test tube 50 35 Measuring Jar 100ml 02 36 Thermometer 01 37 Porcelain Dish 04 38 Beakers 25ml 08 39 Beakers 50ml 08 40 Beakers 100ml 02 41 Beakers 250ml 02 42 Conical flask 02 43 Conical flask with Lid 01 44 Amber bottle 06 45 Pycnometer 10ml 01 46 Pycnometer 25ml 01 47 Pycnometer 50ml 01 48 Pycnometer 100ml 01 49 Lab glass bottle with Lid 12 50 Lab glass bottle with Lid (Amber) 06 51 Erlenmeyer flask with narrow neck 02 52 Erlenmeyer flask with ground joint with Lid 01 53 Round bottom flask with standard ground 02 joint and narrow neck 100ml 54 Flat bottom flask with standard
    [Show full text]
  • Micro Boiling Point Determination
    MICRO BOILING POINT DETERMINATION The boiling point, like the melting point, is used to characterize a liquid substance and is particularly useful for identifying organic liquids. Many organic liquids, however, are flammable and this determination must be done with care. This procedure provides a safe and simple method for determining the boiling point of a flammable, volatile liquid. Safety Precautions: The liquids used in this procedure are flammable. Although the danger of fire is greatly reduced by the use of small samples, it is not eliminated. Keep all liquid samples away from open flames. Avoid inhaling vapors from volatile liquids. Avoid skin contact with the volatile liquids. Know the flash point of the oil used in this experiment. Keep the oil temperature at least 20C below the flash point. Materials Needed: Test tube, 6 x 50 mm Glass capillary tube, closed one end Thiele tube with mineral oil (you can substitute a 150 -mL beaker for the Thiele tube) Dropper Thermometer, 150C or higher, if needed Rubber tubing Scissors Triangular file Test tube holder Procedure for Determining Micro Boiling Point: The set-up for this procedure is shown in Figure BP -1. Obtain a 6 x 50 mm test tube. Holding it with a test tube holder, slowly h eat the test tube from the bottom to the open top to remove any water condensed on the interior of the tube. Place the tube on a ceramic hot pad to cool before use. Attach the 6 x 50 mm test tube, or a micro boiling point tube, to the thermometer using a rubber band made by cutting a piece of rubber tubing about 2 mm thick.
    [Show full text]
  • Chemistry 351 Student Laboratory Manual
    CHEMISTRY 351 LABORATORY MANUAL WINTER 2021 FALL LABORATORY SESSIONS START JANUARY 25th, 2021 Winter 2021 Laboratory Coordinator: Dr. I.R. Hunt DEPARTMENT OF CHEMISTRY UNIVERSITY OF CALGARY Last revision: Jan 6, 2021 TABLE OF CONTENTS 1. Outline 2. Laboratory Coordinator 3. Academic Integrity 4. Attendance at the Laboratory 5. Missed Laboratory Sections 6. Grading 7. Preparing for the Laboratory 8. Laboratory Notebooks 9. Laboratory Reports 10. Safety and Waste Management a. Regulations b. WHMIS c. Safe Laboratory Practice d. Waste Disposal 11. Check In / Out Procedures and Department of Chemistry Breakage Policy 12. Useful References for Practical Organic Chemistry 13. CHEM 351 Homepage 14. TA Office Hours 15. Introduction to the Experiments Appendices: Equipment List Table of properties of common acids used in the laboratory Table of properties of common organic solvents Temporary Change of Laboratory Section Form Useful equipment volumes Spectroscopic tables H-NMR C-NMR IR Techniques (alphabetical) Pages Boiling point Determination (micro method) T 5 Chromatography (gas) T 13 Chromatography (thin layer) T 13 Decolourisation with charcoal T 2.3 Distillation (fractional) T 10 Distillation (simple) T 10 Drying organic solutions T 7 Extraction T 6 Filtration (simple) T 3.2 Filtration (hot) T 3.2 Filtration (vacuum) T 3.3 Fluted filter paper T 3.1 Greasing glass joints T 11 Heat sources T 1 Melting Point Determination (Mel-Temp) T 4.2 Melting Point Determination (Thiele tube) T 4.4 Recrystallisation T 2 Reflux apparatus T 12 Rotary Evaporation T 8 Sublimation T 9 Yield Calculations T 14 WHY ONLINE PDF ? The CHEM 351 student laboratory manual is available as a series of linked PDF documents.
    [Show full text]
  • How to Use a Thiele-Dennis Tube
    How to Use a Thiele-Dennis Tube Introduction SCIENTIFIC The purpose of this experiment is to become familiar with the Thiele tube which is used to measure melting points and to understand the value of using the melting point as a tool for indicating the purity of a mixture of compounds. Concepts • Melting point • Chemical purity Background The melting point is defined as the temperature at which solid and liquid phases are in equilibrium. At the melting point, a solid will begin to melt into a liquid or, inversely, a liquid will begin to solidify. (This is also known as the freezing point.) The melting point of a material is one of the physical properties that can help identify a compound and is also a good indication of a compound’s purity. A compound which is pure not only has a characteristic melting point but the process of melting occurs over a very narrow temperature range. In situations where the compound in question is not pure, the melting point is not as distinct. Even though the change is quick, a melting point usually refers to a temperature range and not a single melting point number. If a material is very pure, its melting point range is usually two degrees Celsius or less. A melting point range of greater than two degrees will usually indicate some impurities in the sample. Thiele-Dennis tubes are designed to give excellent convection and heat transfer for melting point and boiling point determinations. The unique design creates convection currents when the oil inside the tube is heated, allowing the oil to flow continuously through the tube without stirring or shaking.
    [Show full text]
  • Jamaludin Al Anshori, M.Sc. Laboratory of Organic Chemistry
    LABORATORY MANUAL OF EXPERIMENTAL ORGANIC CHEMISTRY I Compiled By: Jamaludin Al Anshori, M.Sc. Laboratory of Organic Chemistry Faculty of Mathematics and Natural Sciences Universitas Padjadjaran 2008 LABORATORY MANUAL OF EXPERIMENTAL ORGANIC CHEMISTRY I Compiled by: Jamaludin Al Anshori, M.Sc. LABORATORY OF ORGANIC CHEMISTRY FACULTY OF MATHEMATICS AND NATURAL SCIENCES UNIVERSITAS PADJADJARAN JATINANGOR JATINANGOR, AUGUST 21, 2008 Approved by: Compiler: Head of Organic Chemistry Laboratory Tati Herlina, M.Si. Jamaludin Al Anshori, M.Sc. NIP. 131 772 457 NIP. 132 306 074 i TABLE OF CONTENTS Table of Contents ....................................................................................................................i Preface ................................................................................................................................ iv A. Laboratory’s Rules………………………………………………………………………… v B. Introduction to The Laboratory……………………………………………………………vii Laboratory Techniques : Experiment 1 I.1 Extraction........................................................................................................................1 I.1.1 Introduction........................................................................................................... 1 I.1.2 Using the separating funnel.................................................................................. 2 I.1.3 Procedure ............................................................................................................. 3 I.1.4 Question ..............................................................................................................
    [Show full text]
  • Experiment #1 – Melting Point Definition
    experiment #1 – Melting point Definition When a solid substance is heated, typically it will melt; that is to say, at some temperature the solid will begin to liquify and by some slightly higher temperature all of the solid will have become liquid. The melting point (actually melting point range) of a compound is then defined as the temperature at which an observer can first see liquid forming from the solid to the temperature where the last particle ofo solido has become liquid. For example, the melting point of pure sucrose (table sugar) is 185 -186 C. This means thato as a small sample of sucrose is slowly heated someo of the crystals begin to liquefy at 185 and all of the crystals have become liquid by 186 C. Sometimes only the second number (completely melted) is reported as the melting point. In general, this is not a good idea and should be avoided. Purpose There are several purposes for doing this experiment. The first is to learn how to determine the melting range of a solid substance accurately. When a solid substance is prepared its melting point is usually determined to aid in its identification and to get some idea of its purity. The second is to observe the effect of the purity of a substance on its melting behavior. Pure substances usually have melting point ranges of a degree or two; impure substances (which are mixtures of two or more substances) often have wider ranges. Thus, a sharp melting point is often taken as prima facie evidence that a substance is pure, while a wide range suggests that it is not.
    [Show full text]
  • Assessment of Microbial and Growth Response of Broilers Fed a Commercial Prebiotic Sang in Lee University of Arkansas, Fayetteville
    University of Arkansas, Fayetteville ScholarWorks@UARK Theses and Dissertations 5-2016 Assessment of Microbial and Growth Response of Broilers Fed a Commercial Prebiotic Sang In Lee University of Arkansas, Fayetteville Follow this and additional works at: http://scholarworks.uark.edu/etd Part of the Food Microbiology Commons Recommended Citation Lee, Sang In, "Assessment of Microbial and Growth Response of Broilers Fed a Commercial Prebiotic" (2016). Theses and Dissertations. 1516. http://scholarworks.uark.edu/etd/1516 This Thesis is brought to you for free and open access by ScholarWorks@UARK. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of ScholarWorks@UARK. For more information, please contact [email protected]. Assessment of Microbial and Growth Response of Broilers Fed a Commercial Prebiotic A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Cell and Molecular Biology by Sang In Lee University of Arkansas Bachelors of Science in Animal Science, 2013 May 2016 University of Arkansas This thesis is approved for recommendation to the Graduate Council ___________________________________ Dr. Steven C. Ricke Thesis Director ___________________________________ ___________________________________ Dr. Young Min Kwon Dr. Jeffrey A. Lewis Committee Member Committee Member Abstract Prebiotic refers to nondigestible food ingredients that enhance the health of the host by selectively promoting one or more number of beneficial bacteria. Gibson and Roberfroid (1995) initially described prebiotics as compounds that neither hydrolyzed nor absorbed in upper part of the gastrointestinal tract, selectively stimulates growth of beneficial bacteria, enhance health of the host and able to amend microorganism population to healthier states.
    [Show full text]
  • Boiling Point Determination
    ORGANIC LABORATORY TECHNIQUES 5 5.1 • BOILING POINT DETERMINATION The physical properties of a compound, such as melting point and boiling point can provide useful information which can help in the identification of a sample or to establish its purity. Since the boiling point of an unknown sample under the same conditions (e.g. same pressure) is a constant, a measured boiling point can be compared to known values (e.g. literature value or the measured value of a known sample). Since this used to be a very important method, there are tables and collections of boiling point data available and the boiling point at sea level (as a standard) is one of the physical properties of a compound that is commonly recorded and reported (e.g. see Wikipedia entry for ethanol) Background If a sample of a liquid is placed in an otherwise empty space, some of it will vapourise, and the pressure in the space above the liquid will rise to some constant value. The pressure under these conditions is due entirely to the vapour of the liquid, and is called the equilibrium vapour pressure. The phenomenon of vapour pressure is interpreted in terms of molecules of liquid escaping into the empty space above the liquid. In order for the molecules to escape from the liquid phase into the vapour phase, the intermolecular forces (in order of increasing strength: Van der Waals, dipole-dipole, hydrogen bonding) have to be overcome which requires energy. Since the nature of the intermolecular forces is determined by the molecular structure, then the amount of energy required to vapourise the sample also depends on the molecular structure an example of the relationship between structure and properties.
    [Show full text]
  • (12) United States Patent (10) Patent No.: US 9,493.826 B2 Ismagilov Et Al
    USOO9493.826B2 (12) United States Patent (10) Patent No.: US 9,493.826 B2 Ismagilov et al. (45) Date of Patent: Nov. 15, 2016 (54) MULTIVOLUME DEVICES, KITS AND (52) U.S. Cl. RELATED METHODS FOR CPC ....... CI2O I/6851 (2013.01); B0IL 3/502738 QUANTIFICATION AND DETECTION OF (2013.01); B01 F 13/0094 (2013.01); B0IL NUCLEC ACDS AND OTHER ANALYTES 3/5025 (2013.01); B0IL 3/50851 (2013.01); B01 L 2200/027 (2013.01); (71) Applicants: California Institute of Technology, (Continued) Pasadena, CA (US); University of Chicago, Chicago, IL (US) (58) Field of Classification Search CPC ................... B01L1100/027; B01L 3/502738; (72) Inventors: Rustem F. Ismagilov, Altadena, CA B01L 2300/00864; B01L 3/5052; B01F (US); Feng Shen, Pasadena, CA (US); 13/00; B01F 13/0094 Jason E. Kreutz, Marysville, WA (US); See application file for complete search history. Wenbin Du, Wenzhou (CN); Bing Sun, Pasadena, CA (US) (56) References Cited (73) Assignees: CALIFORNLA INSTITUTE OF U.S. PATENT DOCUMENTS TECHNOLOGY, Pasadena, CA (US); 2,541,413 A 2/1951 Gorey UNIVERSITY OF CHICAGO, 3,787,290 A 1/1974 Kaye Chicago, IL (US) (Continued) (*) Notice: Subject to any disclaimer, the term of this patent is extended or adjusted under 35 FOREIGN PATENT DOCUMENTS U.S.C. 154(b) by 59 days. CN 2482O70 Y 3, 2002 CN 1886644 A 12/2006 (21) Appl. No.: 14/177,190 (Continued) (22) Filed: Feb. 10, 2014 OTHER PUBLICATIONS (65) Prior Publication Data US 7,897.368, 03/2011, Handique et al. (withdrawn) US 2014/03.36064 A1 Nov.
    [Show full text]
  • Methyl Benzoate
    Chemistry 234 Organic Chemistry Laboratory Stan Smith [email protected] www.chem.uiuc.edu User Name: netID Password: netID No - in netID Change your password! ChemNet Requires Microsoft Internet Explorer 2 points/lesson Due May 2, 2001 Laboratory Notebook Reference Data Observations Properties: compounds solvents Laboratory Reports Safety Equipment Eye wash faucets Eye wash bottles Overhead showers Fire blanket Fire extinguishers Fire-emergency alarm box First-aid box Exits Room 467 Noyes Lab Mark location of safety equipment on map of room. Contact your TA immediately Grades Laboratory Reports 230 2 50 minute Exams 2x100 = 200 On-line Quizzes 10*10 = 100 ChemNet 16*2 = 36 15% A 30% B 50% C 5% D + E Hour Exam Dates Dates: Exam 1: Thursday, March 1, 2001 Exam 2: Wednesday, April 25, 2001 Time: 7:00 p.m. Breakage Replacement Card Change Section - Makeup Labs Mike Eubanks 469 Noyes Lab Melting Points and Mixed Melting Points Experiment 1: Identify a compound by its melting point and mixed melting points. Acetamide 113 - 115 oC p-Aminobenzoic acid 188 - 189 oC Camphoric Acid 183 - 186 oC trans-Cinnamic Acid 133 - 134 oC Malonic Acid 135 - 137 oC p-Nitrophenol 113 - 115 oC Resorcinol 110 - 113 oC Succinic Acid 187 - 189 oC Urea 133 - 135 oC A sample is put in the bottom of a melting point tube. Put a small amount of the compound in the open end of the melting point tube. Turn over and tape the closed end on the desk top until the compound falls to the bottom. Sample in the melting point tube.
    [Show full text]