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Biochemical Engineering Laboratory

Spring 2009

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Table of Contents

Class Syllabus

Class Syllabus contains information on textbooks, gradings, etc.

Schedule of Classes

Week 1 (1/27) Snow day
Week 1 (1/29) Syllabus, Lab Safety, Location of Equipment, BSF Tour
Video Capture/Editing, Premiere Tutorial from Berkeley
Cheese from Milk (Expt 1)
Week 2 (2/03) Biosafety (Slides)
Microbial Techniques,
Yogurt Fermentation (Expt 8),
Biomass Measurement
Week 2 (2/05) Microbial Techniques,
Data Acquisition
Week 3 (2/10) Aseptic Culture Techniques (Expt 8)
Bugs Are Everywhere Gram stain
Week 3 (2/12) Beer Fermentation
Week 4 (2/17 2/19) Beer (Expt 15) & Wine (Expt 12)
Week 5 (2/24 2/26) Expt 1
Week 6 (3/03 3/05) Expt 1
Week 7 (3/10) Expt 1
Week 7 (3/12) Expt 2
Week ? (3/17 3/19) Spring Break!
Week 8 (3/24 3/26) Expt 2
Week 9 (3/31 4/02) Expt 2
Week 10 (4/07 4/09) Expt 3
Week 11 (4/14 4/16) Expt 3
Week 12 (4/21) Expt 3
Week 12 (4/23) Expt 4
Week 13 (4/28 4/30) Expt 4
Week 14 (5/05 5/07) Expt 4
Week 15 (5/12) Reserved for snow day make-up

Before coming to the class, please read the applicable sections of the Lab Manual, write down the objectives of the next experiment to be performed (what do you want to accomplish) and procedures (how do you plan to reach your objectives) in your laboratory notebook, understand the purpose of each step (why do you do what you do), and try to visualize yourself executing the entire experiment. Although you can expect some suggestions or minor modifications (e.g., concentrations of reagents to use) at the beginning of each lab periods from the instructor, the major concepts are contained in the Laboratory Manual. Many experiments are quite flexible. You may want to use the Laboratory Manual as a guide to modify the objectives and adapt a better set of procedures.

Symbol Experiment Lab Manual #

Cheese & Detergent 1, 2, 0
Yogurt, & Aseptic Culture Techniques 8, 8A, 8B, 8C, 9B, 9C
D kla Measurement (dynamic method) 16
S kla Measurement (sulfite method) @, 16
B, G Batch Fermentation 9, #
I Immobilized Enzyme 13, 7B,
E Enzyme Kinetics 14
P Enzyme Purification (precipitation) 6, 6A, 6B
F Enzyme Purification (filtration) Pellicon, *
A Beer Fermentation 15
Wine Fermentation 12

  • Additional instruction will be provided during brief lectures before the lab periods.
  • # Wang, N. S. et al., 1993. Optimization of urease production from a thermophilic bacterium #408, Proceedings of the U.S. Army ERDEC Scientific Conference on Chemical Defense Research, p695-701.
  • @ Yang, J. D. and Wang, N. S., 1992. Oxygen mass transfer enhancement via fermentor headspace pressurization, Biotechnol. Prog., 8, 244-251.
  • Guidelines for Technical Writing (by Young & Sampson, Ohio University) Pay special attention to the "Plagiarism" section.

    List of Experimental Descriptions

    Expt. 0
    General Introduction
    Expt. 1
    Cheese Production from Milk
    Expt. 2
    Enzymes in Laundry Detergents
    Expt. 3
    Digestion of Protein into Amino Acid
    Expt. 3A
    Amino Acid Assay by Ninhydrin Colorimetric Method
    Expt. 4
    Cellulose Degradation
    Expt. 4A
    Glucose Assay by Dinitrosalicylic Colorimetric Method
    Expt. 5
    Starch Hydrolysis by Amylase
    Expt. 6A
    Enzyme Purification by Salt (Ammonium Sulfate) Precipitation
    Expt. 6B
    Enzyme Purification by Acetone Precipitation
    Expt. 6C
    Enzyme Purification by Isoelectric Precipitation
    Expt. 7
    Enzyme Immobilization by Gel Entrapment
    Expt. 7A
    Enzyme Immobilization Protocol -- Entrapment In Polyacrylamide Gel
    Expt. 7B
    Enzyme Immobilization Protocol -- Entrapment In Alginate Gel
    Expt. 7C
    Enzyme Immobilization Protocol -- Entrapment In Gelatin Gel
    Expt. 8
    Yogurt Fermentation with Lactobacillus Cultures
    Expt. 8A
    Aseptic Culture Techniques --- Use of a Steam Autoclave
    Expt. 8B
    Aseptic Culture Techniques --- Petri Dish Preparation
    Expt. 8C
    Aseptic Culture Techniques --- Bugs Are Everywhere!!
    Expt. 9
    Batch Submerged Fermentation of Baker Yeast in a Shaker Flask
    Expt. 9B
    Cell DIfferentiation by Gram's Stain
    Expt. 9C
    Measurements of Cell Biomass Concentration
    Expt. 9D
    Sucrose Assay by the Dinitrosalicylic Colorimetric Method
    Expt. 10
    Cell Fractionation Based on Density Gradient
    Expt. 11
    Cell Immobilization with Calcium Alginate
    Expt. 12
    Wine Fermentation
    Expt. 13
    Continuous Immobilized Enzyme Reactor
    (160x120 AVI movie @3frames/sec, 28.7MB)
    (176x120 MPEG movie @3frames/sec, 32.5MB)
    (352x240 MPEG movie @6frames/sec, 57.6MB)
    (Contact Nam Sun Wang for VHS tapes, VideoCDs, or full resolution mpegs.)
    Expt. 13A
    CNBr Immobilization Procedure
    Expt. 14
    Enzyme Kinetics of Invertase Via Initial Rate Determination
    Expt. 15
    Beer Fermentation (Recipes)
    Expt. 16
    Oxygen Mass Transfer
    (160x120 AVI movie @3frames/sec, 27.0MB)
    (176x120 MPEG movie @3frames/sec, 34.3MB)
    (352x240 MPEG movie @6frames/sec, 60.8MB)
    (Contact Nam Sun Wang for VHS tapes, VideoCDs, or full resolution mpegs.)

    Some internet sources of protocols.

    Examples of Student Video Reports

    The good, the bad, and the ugly -- These are typical student video reports, with grades ranging from "A" through "C". Contact Nam Sun Wang for VHS tapes, VideoCDs (VCDs), clearer avis at higher resolution and frame rate, or full resolution mpegs.

    Lab Scenes
    Some scenes from the lab.

    Return to Prof. Nam Sun Wang's Home Page
    Biochemical Engineering
    Forward comments to:
    Nam Sun Wang
    Department of Chemical & Biomolecular Engineering
    University of Maryland
    College Park, MD 20742-2111
    301-405-1910 (voice)
    301-314-9126 (FAX)
    e-mail e-mail: nsw@umd.edu ©1996-2009 by Nam Sun Wang