Welcome to Nam Sun Wang's ... ENCH485 Biochemical Engineering Laboratory Spring 2009

Posting of Urgent Information

• Posting of Urgent Information
• Class Syllabus
• Schedule
• List of Experimental Descriptions
• Examples of Student Video Reports
• Students
• Lab Scenes
• Comments

Class Syllabus contains information on textbooks, gradings, etc.

Week	Topics
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