Antibiotic production
•Download as PPTX, PDF•
1 like•121 views
This document discusses the production of antibiotics through microbial fermentation. It describes the components of a growth medium suggested by Moyer and Coghill in 1946 to support microbial growth and antibiotic production. The document also outlines the three phases of streptomycin fermentation: 1) rapid mycelial growth with little antibiotic production, 2) low mycelial growth and accumulation of streptomycin in the medium, and 3) completion of the process where mycelium is separated by filtration and the antibiotic recovered.
Report
Share
Report
Share
Recommended
Aromatic antibiotics
This document discusses three aromatic antibiotics: chloramphenicol, griseofulvin, and novobiocin. It provides details on the structure, mechanisms of action, production processes, and uses of chloramphenicol and griseofulvin. Chloramphenicol is a broad-spectrum antibiotic that binds to bacterial ribosomes to inhibit protein synthesis. It is produced by fermentation but also synthesized chemically. Griseofulvin specifically targets fungal cells and is believed to affect chitin biosynthesis. It is produced by fermenting Penicillium patulum and used to treat various skin and nail fungal infections. The document outlines the fermentation and downstream processing steps for manufacturing both antibiotics on an
Penicclin production
Alexander Fleming discovered penicillin in 1928 after noticing a contaminated culture that was destroyed by a mold. In the 1930s, Howard Florey and Ernst Chain purified penicillin and were the first to successfully treat a human patient with it in 1941. Penicillin is produced via a fermentation process using the fungus Penicillium chrysogenum under controlled conditions like temperature, pH, oxygen supply, and agitation rate. It works by inhibiting the bacterial cell wall synthesis through binding to transpeptidase enzymes.
M.P Pillai aswathy viswanath
This document discusses microbes' role in producing various compounds through fermentation. It focuses on the production of antibiotics like penicillin and streptomycin, organic acids like citric acid and lactic acid, and bioethanol. For each compound, it describes the microbes involved in production, such as Penicillium chrysogenum for penicillin and Aspergillus niger for citric acid. It also provides details on the fermentation processes used, factors that impact microbial growth, and methods for recovery of the desired compounds.
Fermentation
Fermentation is a metabolic process that converts sugar into acids, gases, or alcohol through yeast or bacteria without oxygen. There are several types of industrial fermentations including batch, continuous, aerobic, and anaerobic. Batch fermentation involves filling a fermenter with raw materials, sterilizing it, inoculating with a pure culture, and processing the output before repeating. Continuous fermentation maintains microorganisms in logarithmic growth by continuously adding substrate. Aerobic fermentation uses oxygen while anaerobic fermentation does not. Yeast is commonly used in fermentation and is produced through steps of material preparation, culture preparation, fermentation, harvesting, filtration, and packaging using sugars as the basic energy source.
Production of Penicillin by Fermentation
Penicillium chrysogenum is a fungus that produces penicillin, which is used to create several important beta-lactam antibiotics. It grows in filamentous hyphae containing spores called conidia. Industrially, P. chrysogenum is cultured in a fermentation process involving inoculation, growth in seed tanks and fermentation tanks while carefully controlling temperature, pH, aeration and agitation. Precursors are added to direct production of specific penicillins. After fermentation, the broth undergoes filtration, extraction and purification to isolate crystalline penicillin salts.
Streptomycin production
Streptomycin is produced through the fermentation of Streptomyces griseus. The process involves 3 phases - an initial growth phase with little antibiotic production, a second phase where glucose is added and consumed along with ammonia, and a final phase where production ceases as cells lyse. Streptomycin is then recovered through filtration, acidification, and purification using column chromatography and precipitation in acetone before being dried and used to treat tuberculosis and other diseases.
Fermentation and its types
Fermentation is a metabolic process that converts sugar to acids, gases or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved ( Deficient ) muscle cells, as in the case of lactic acid fermentation.
Fermentation, chemical process by which molecules such as glucose are broken down anaerobically. More
Fermentation
Fermentation is the conversion of carbohydrates like glucose into alcohol and carbon dioxide by yeasts, bacteria or other microorganisms. It results in the production of ATP and less energy than cellular respiration. Key types include aerobic/anaerobic fermentation and homolactic/heterolactic fermentation. Butanol fermentation uses Clostridium bacteria to produce acetone, butanol and ethanol from glucose. Bio-butanol is being developed as a biofuel alternative to bioethanol due to advantages like being less corrosive. Fermentation has many uses including producing antibiotics, ethanol, alcoholic beverages, pickles, cheese and treating wastewater.
Recommended
Aromatic antibiotics
This document discusses three aromatic antibiotics: chloramphenicol, griseofulvin, and novobiocin. It provides details on the structure, mechanisms of action, production processes, and uses of chloramphenicol and griseofulvin. Chloramphenicol is a broad-spectrum antibiotic that binds to bacterial ribosomes to inhibit protein synthesis. It is produced by fermentation but also synthesized chemically. Griseofulvin specifically targets fungal cells and is believed to affect chitin biosynthesis. It is produced by fermenting Penicillium patulum and used to treat various skin and nail fungal infections. The document outlines the fermentation and downstream processing steps for manufacturing both antibiotics on an
Penicclin production
Alexander Fleming discovered penicillin in 1928 after noticing a contaminated culture that was destroyed by a mold. In the 1930s, Howard Florey and Ernst Chain purified penicillin and were the first to successfully treat a human patient with it in 1941. Penicillin is produced via a fermentation process using the fungus Penicillium chrysogenum under controlled conditions like temperature, pH, oxygen supply, and agitation rate. It works by inhibiting the bacterial cell wall synthesis through binding to transpeptidase enzymes.
M.P Pillai aswathy viswanath
This document discusses microbes' role in producing various compounds through fermentation. It focuses on the production of antibiotics like penicillin and streptomycin, organic acids like citric acid and lactic acid, and bioethanol. For each compound, it describes the microbes involved in production, such as Penicillium chrysogenum for penicillin and Aspergillus niger for citric acid. It also provides details on the fermentation processes used, factors that impact microbial growth, and methods for recovery of the desired compounds.
Fermentation
Fermentation is a metabolic process that converts sugar into acids, gases, or alcohol through yeast or bacteria without oxygen. There are several types of industrial fermentations including batch, continuous, aerobic, and anaerobic. Batch fermentation involves filling a fermenter with raw materials, sterilizing it, inoculating with a pure culture, and processing the output before repeating. Continuous fermentation maintains microorganisms in logarithmic growth by continuously adding substrate. Aerobic fermentation uses oxygen while anaerobic fermentation does not. Yeast is commonly used in fermentation and is produced through steps of material preparation, culture preparation, fermentation, harvesting, filtration, and packaging using sugars as the basic energy source.
Production of Penicillin by Fermentation
Penicillium chrysogenum is a fungus that produces penicillin, which is used to create several important beta-lactam antibiotics. It grows in filamentous hyphae containing spores called conidia. Industrially, P. chrysogenum is cultured in a fermentation process involving inoculation, growth in seed tanks and fermentation tanks while carefully controlling temperature, pH, aeration and agitation. Precursors are added to direct production of specific penicillins. After fermentation, the broth undergoes filtration, extraction and purification to isolate crystalline penicillin salts.
Streptomycin production
Streptomycin is produced through the fermentation of Streptomyces griseus. The process involves 3 phases - an initial growth phase with little antibiotic production, a second phase where glucose is added and consumed along with ammonia, and a final phase where production ceases as cells lyse. Streptomycin is then recovered through filtration, acidification, and purification using column chromatography and precipitation in acetone before being dried and used to treat tuberculosis and other diseases.
Fermentation and its types
Fermentation is a metabolic process that converts sugar to acids, gases or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved ( Deficient ) muscle cells, as in the case of lactic acid fermentation.
Fermentation, chemical process by which molecules such as glucose are broken down anaerobically. More
Fermentation
Fermentation is the conversion of carbohydrates like glucose into alcohol and carbon dioxide by yeasts, bacteria or other microorganisms. It results in the production of ATP and less energy than cellular respiration. Key types include aerobic/anaerobic fermentation and homolactic/heterolactic fermentation. Butanol fermentation uses Clostridium bacteria to produce acetone, butanol and ethanol from glucose. Bio-butanol is being developed as a biofuel alternative to bioethanol due to advantages like being less corrosive. Fermentation has many uses including producing antibiotics, ethanol, alcoholic beverages, pickles, cheese and treating wastewater.
Presentationfermentation @sayandip
This document discusses different types of fermentation processes used in industrial fermentation. It describes three main types: continuous fermentation, batch fermentation, and fed-batch fermentation. Continuous fermentation involves continuously removing and replacing culture medium to keep the volume constant and microbes in exponential growth. Batch fermentation is a closed system where nothing is added or removed until harvesting. Fed-batch fermentation periodically adds substrates to prolong the growth phase without removing cells. The document provides details on the characteristics, advantages, and disadvantages of each fermentation method.
Citric acid production
Citric acid is produced through fermentation using the fungus Aspergillus niger. There are three main production methods - surface fermentation, submerged fermentation, and solid state fermentation. Surface fermentation involves growing A. niger as a mycelial mat on the surface of a molasses substrate, while submerged fermentation uses a liquid molasses substrate. Solid state fermentation uses a moistened solid substrate. Key factors that affect production include carbon source concentration, pH control, aeration, and trace element levels. Citric acid is recovered from the fermentation broth through precipitation or solvent extraction and purified for use as a food additive, preservative, and acidulant.
Industrial Production of L-Lysine by Fermentation
Lysine is an essential amino acid that is used in the biosynthesis of proteins. Lysine is required for the nutrition of animals and humans. Lysine is useful as medicament, chemical agent, food material (food industry) and feed additives (animal food). It's demand has been steadily increasing in recent years. Several thousand tones of L-lysine are annually produced worldwide, almost by microbial fermentation.
±For Education Purpose Only
Industrial Microbiology of Molds
The presentation enlists industrial microbiology description and industrial production of penicillin, citric acids and enzymes
vitaminb12
Vitamin B12, also known as Cobalamin, is a water-soluble vitamin that plays a key role in the functioning of the nervous system and the formation of red blood cells. It is produced by microorganisms through fermentation and cannot be synthesized by animals or plants. The document discusses the industrial production process of vitamin B12 through bacterial fermentation using various microorganisms like Streptomyces and Propionibacterium. The production process involves growing the microorganisms in nutrient media under controlled conditions, followed by downstream processing steps like filtration, extraction, and crystallization to isolate vitamin B12.
Fermentation ppt
Fermentation is a classical biotechnology process that involves harnessing bacteria and yeast to produce consumable products from their waste. Key examples include alcoholic fermentation by yeast to produce ethanol and carbon dioxide from glucose, and lactic acid fermentation by muscle and bacteria cells to produce lactic acid, carbon dioxide, and a few ATP. Yogurt is produced through lactic acid fermentation of milk by thermophilic bacteria Streptococcus thermophilus and Lactobacillus bulgaricus, which acidify the milk and cause the casein proteins to coagulate into a gel-like texture.
Fermentation presentation
Fermentation is the conversion of carbohydrates into alcohols, carbon dioxide, or organic acids by microorganisms like yeast and bacteria in anaerobic conditions. It results in less energy production than aerobic respiration. Key steps include glycolysis which converts glucose to pyruvate, and alcoholic fermentation which converts pyruvate to ethanol and carbon dioxide. Fermentation is used to produce foods and beverages like beer, wine, yogurt and cheese, as well as treat wastewater.
Biopharmaceutics or Process Chemistry Fermentation
This Slide is used for B-Pharm and M-Pharm Student for Basic Knowledge of Fermentation in Process Chemistry
Production of vitamin B12
Cyanocobalamin, also known as vitamin B12, is produced through a microbial fermentation process using various organisms like Pseudomonas denitrificans. The production involves maintaining the microorganism through laboratory and pilot scale fermentations in specialized media. During fermentation, the microbes synthesize vitamin B12 which is then isolated from the fermentation broth through purification processes. Cyanocobalamin has various health benefits and its industrial production through microbial fermentation helps address vitamin B12 deficiencies in humans.
Fermentation / fermented food / type of fermented food / microbial action
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired.
Glutamate fermentation final
The document summarizes the production of glutamic acid through microbial fermentation. It describes the key steps in the process: (1) microorganisms like Corynebacterium glutamicum are grown in large fermentors containing nutrients like sugars and nitrogen sources; (2) the microbes metabolize the nutrients to produce glutamic acid; and (3) downstream processing is used to purify the glutamic acid crystals, which are then converted to monosodium glutamate (MSG) and used as a food additive and flavor enhancer.
Vitamin c
This presentation gives a brief introduction of Vitamin C. It Covers it's various application and uses in various industry and health care. Also, describe the main industrial process for the production of Vitamin C.
OUM-NESTLE 2008 2
1. Industrial fermentation refers to the breakdown of organic substances by microorganisms and reassembly into other products. It is used to produce items like ethanol, citric acid, antibiotics, enzymes, and recombinant products.
2. Nutrients like carbon sources, nitrogen, oxygen, trace elements and precursors are required to support microbial growth and product formation during industrial fermentation.
3. Wine fermentation involves yeast converting the sugars in grape juice into ethanol and carbon dioxide. Winemakers control factors like temperature, vessel type, and SO2 addition to influence the process.
Fermentation processes and their application
Fermentation is a process by which microorganisms break down organic matter in the absence of oxygen. There are two main types of fermentation - alcoholic fermentation which produces ethanol, and lactic acid fermentation which produces lactic acid. Fermentation is used to produce many foods like bread, yogurt, cheese, and beverages like wine. It is also used industrially to produce chemicals like acetone, butanol and ethanol through ABE fermentation of Clostridia bacteria, and amino acids through the growth of various microorganisms. Common products of fermentation include foods, industrial chemicals, enzymes, vitamins and pharmaceuticals.
Vitamins
This document discusses the industrial production of several vitamins including vitamin B12, riboflavin, vitamin C, and provitamin A. It describes the microorganisms used such as Streptomyces olivaceus for vitamin B12 production and Eremothecium ashbyii and Ashbya gossypii for riboflavin production. The document outlines the fermentation processes including medium composition, fermentation conditions, and recovery methods. It provides details on the multi-step chemical process using D-glucose to synthesize vitamin C via the Reichstein process and fermentation with Acetobacter suboxydans.
laboratory Fermentation
This document provides safety precautions for laboratories and distilleries. For laboratories, it lists precautions like requiring lab coats and safety glasses with chemicals, prohibiting running or open-toed shoes, and procedures for chemical spills and accidents. For distilleries, it outlines safety measures like ensuring equipment is properly cooled and secured, keeping ignition sources away from flammable liquids, using fire extinguishers, and operating stills with ventilation. The document also explains fermentation processes, describing how enzymes convert sugars to ethanol and carbon dioxide through the action of yeast in a multi-step catalytic reaction. Key details on ethanol production, properties, consumption, and industrial fermentation methods are also summarized.
Anaerobic bacteria
This document discusses different methods for culturing anaerobic bacteria, including those that are strict anaerobes, microaerophiles, and facultative anaerobes. It describes fluid thioglycollate media and anaerobic jars, which use sodium thioglycollate or gas-generating pouches to remove oxygen from the environment. Candle jars are also mentioned, which use a candle flame to consume oxygen and produce carbon dioxide, suitable for microaerophilic bacteria. More advanced anaerobic chambers use palladium catalyst and a hydrogen gas mix to strictly maintain anaerobic conditions below 5 ppm of oxygen.
Production of glutamic acid
Glutamic acid is a non-essential amino acid that is used in protein biosynthesis by most living organisms. It is the most abundant excitatory neurotransmitter in vertebrate nervous systems and serves as a precursor for the inhibitory neurotransmitter GABA. Glutamic acid is produced on the largest scale of any amino acid, with over 1.5 million tons produced annually in 2006, mainly through aerobic fermentation of sugars and ammonia by Corynebacterium glutamicum. The industrial fermentation process involves inoculation of C. glutamicum, followed by batch or fed-batch fermentation in media containing glucose, ammonium acetate, and other nutrients. Downstream processing recovers glutamic acid through
Biotechnology of citric acid production
Citric acid is produced commercially using submerged fermentation with the fungus Aspergillus niger. Key factors that affect citric acid production include nutrients, temperature, pH, aeration, agitation and fermentation time. Common substrates used are sucrose, glucose and molasses. The process involves fermentation, precipitation of citric acid as calcium citrate, regeneration using sulfuric acid and purification through crystallization.
Penicillin fermentation[1]
Penicillin is produced through the fermentation of Penicillium fungi. The production process involves growing the fungi in a liquid culture medium under controlled conditions. As the fungi grows, it produces penicillin. The fermentation broth is then filtered to remove the fungi biomass. Organic solvent extraction is used to extract the penicillin from the broth. Finally, the penicillin is purified into a powder through further extraction, crystallization, and drying processes.
Bacillus cereus
It contains introduction, epidemiology, virulence factors, pathogenesis, clinical manifestations, lab diagnosis, antibiotic resistance, control and treatment of Bacillus cereus.
Email: jeevan@smail.nchu.edu.tw
Report cnv sdasua07042021
Yogurt is produced from milk fermentation under the influence of lactic acid bacteria. Two key bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus, convert lactose in milk to lactic acid through fermentation. An experiment was designed to isolate these lactic acid bacteria from yogurt samples and study the effects of temperature, incubation time, and bacterial ratios on yogurt fermentation. Bacteria were isolated on MRS agar plates and purified using streak plating. The lactic acid content of fermented yogurt was measured through titration at various time points. Results showed that temperature and incubation time impacted bacterial growth and lactic acid production.
More Related Content
What's hot
Presentationfermentation @sayandip
This document discusses different types of fermentation processes used in industrial fermentation. It describes three main types: continuous fermentation, batch fermentation, and fed-batch fermentation. Continuous fermentation involves continuously removing and replacing culture medium to keep the volume constant and microbes in exponential growth. Batch fermentation is a closed system where nothing is added or removed until harvesting. Fed-batch fermentation periodically adds substrates to prolong the growth phase without removing cells. The document provides details on the characteristics, advantages, and disadvantages of each fermentation method.
Citric acid production
Citric acid is produced through fermentation using the fungus Aspergillus niger. There are three main production methods - surface fermentation, submerged fermentation, and solid state fermentation. Surface fermentation involves growing A. niger as a mycelial mat on the surface of a molasses substrate, while submerged fermentation uses a liquid molasses substrate. Solid state fermentation uses a moistened solid substrate. Key factors that affect production include carbon source concentration, pH control, aeration, and trace element levels. Citric acid is recovered from the fermentation broth through precipitation or solvent extraction and purified for use as a food additive, preservative, and acidulant.
Industrial Production of L-Lysine by Fermentation
Lysine is an essential amino acid that is used in the biosynthesis of proteins. Lysine is required for the nutrition of animals and humans. Lysine is useful as medicament, chemical agent, food material (food industry) and feed additives (animal food). It's demand has been steadily increasing in recent years. Several thousand tones of L-lysine are annually produced worldwide, almost by microbial fermentation.
±For Education Purpose Only
Industrial Microbiology of Molds
The presentation enlists industrial microbiology description and industrial production of penicillin, citric acids and enzymes
vitaminb12
Vitamin B12, also known as Cobalamin, is a water-soluble vitamin that plays a key role in the functioning of the nervous system and the formation of red blood cells. It is produced by microorganisms through fermentation and cannot be synthesized by animals or plants. The document discusses the industrial production process of vitamin B12 through bacterial fermentation using various microorganisms like Streptomyces and Propionibacterium. The production process involves growing the microorganisms in nutrient media under controlled conditions, followed by downstream processing steps like filtration, extraction, and crystallization to isolate vitamin B12.
Fermentation ppt
Fermentation is a classical biotechnology process that involves harnessing bacteria and yeast to produce consumable products from their waste. Key examples include alcoholic fermentation by yeast to produce ethanol and carbon dioxide from glucose, and lactic acid fermentation by muscle and bacteria cells to produce lactic acid, carbon dioxide, and a few ATP. Yogurt is produced through lactic acid fermentation of milk by thermophilic bacteria Streptococcus thermophilus and Lactobacillus bulgaricus, which acidify the milk and cause the casein proteins to coagulate into a gel-like texture.
Fermentation presentation
Fermentation is the conversion of carbohydrates into alcohols, carbon dioxide, or organic acids by microorganisms like yeast and bacteria in anaerobic conditions. It results in less energy production than aerobic respiration. Key steps include glycolysis which converts glucose to pyruvate, and alcoholic fermentation which converts pyruvate to ethanol and carbon dioxide. Fermentation is used to produce foods and beverages like beer, wine, yogurt and cheese, as well as treat wastewater.
Biopharmaceutics or Process Chemistry Fermentation
This Slide is used for B-Pharm and M-Pharm Student for Basic Knowledge of Fermentation in Process Chemistry
Production of vitamin B12
Cyanocobalamin, also known as vitamin B12, is produced through a microbial fermentation process using various organisms like Pseudomonas denitrificans. The production involves maintaining the microorganism through laboratory and pilot scale fermentations in specialized media. During fermentation, the microbes synthesize vitamin B12 which is then isolated from the fermentation broth through purification processes. Cyanocobalamin has various health benefits and its industrial production through microbial fermentation helps address vitamin B12 deficiencies in humans.
Fermentation / fermented food / type of fermented food / microbial action
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired.
Glutamate fermentation final
The document summarizes the production of glutamic acid through microbial fermentation. It describes the key steps in the process: (1) microorganisms like Corynebacterium glutamicum are grown in large fermentors containing nutrients like sugars and nitrogen sources; (2) the microbes metabolize the nutrients to produce glutamic acid; and (3) downstream processing is used to purify the glutamic acid crystals, which are then converted to monosodium glutamate (MSG) and used as a food additive and flavor enhancer.
Vitamin c
This presentation gives a brief introduction of Vitamin C. It Covers it's various application and uses in various industry and health care. Also, describe the main industrial process for the production of Vitamin C.
OUM-NESTLE 2008 2
1. Industrial fermentation refers to the breakdown of organic substances by microorganisms and reassembly into other products. It is used to produce items like ethanol, citric acid, antibiotics, enzymes, and recombinant products.
2. Nutrients like carbon sources, nitrogen, oxygen, trace elements and precursors are required to support microbial growth and product formation during industrial fermentation.
3. Wine fermentation involves yeast converting the sugars in grape juice into ethanol and carbon dioxide. Winemakers control factors like temperature, vessel type, and SO2 addition to influence the process.
Fermentation processes and their application
Fermentation is a process by which microorganisms break down organic matter in the absence of oxygen. There are two main types of fermentation - alcoholic fermentation which produces ethanol, and lactic acid fermentation which produces lactic acid. Fermentation is used to produce many foods like bread, yogurt, cheese, and beverages like wine. It is also used industrially to produce chemicals like acetone, butanol and ethanol through ABE fermentation of Clostridia bacteria, and amino acids through the growth of various microorganisms. Common products of fermentation include foods, industrial chemicals, enzymes, vitamins and pharmaceuticals.
Vitamins
This document discusses the industrial production of several vitamins including vitamin B12, riboflavin, vitamin C, and provitamin A. It describes the microorganisms used such as Streptomyces olivaceus for vitamin B12 production and Eremothecium ashbyii and Ashbya gossypii for riboflavin production. The document outlines the fermentation processes including medium composition, fermentation conditions, and recovery methods. It provides details on the multi-step chemical process using D-glucose to synthesize vitamin C via the Reichstein process and fermentation with Acetobacter suboxydans.
laboratory Fermentation
This document provides safety precautions for laboratories and distilleries. For laboratories, it lists precautions like requiring lab coats and safety glasses with chemicals, prohibiting running or open-toed shoes, and procedures for chemical spills and accidents. For distilleries, it outlines safety measures like ensuring equipment is properly cooled and secured, keeping ignition sources away from flammable liquids, using fire extinguishers, and operating stills with ventilation. The document also explains fermentation processes, describing how enzymes convert sugars to ethanol and carbon dioxide through the action of yeast in a multi-step catalytic reaction. Key details on ethanol production, properties, consumption, and industrial fermentation methods are also summarized.
Anaerobic bacteria
This document discusses different methods for culturing anaerobic bacteria, including those that are strict anaerobes, microaerophiles, and facultative anaerobes. It describes fluid thioglycollate media and anaerobic jars, which use sodium thioglycollate or gas-generating pouches to remove oxygen from the environment. Candle jars are also mentioned, which use a candle flame to consume oxygen and produce carbon dioxide, suitable for microaerophilic bacteria. More advanced anaerobic chambers use palladium catalyst and a hydrogen gas mix to strictly maintain anaerobic conditions below 5 ppm of oxygen.
Production of glutamic acid
Glutamic acid is a non-essential amino acid that is used in protein biosynthesis by most living organisms. It is the most abundant excitatory neurotransmitter in vertebrate nervous systems and serves as a precursor for the inhibitory neurotransmitter GABA. Glutamic acid is produced on the largest scale of any amino acid, with over 1.5 million tons produced annually in 2006, mainly through aerobic fermentation of sugars and ammonia by Corynebacterium glutamicum. The industrial fermentation process involves inoculation of C. glutamicum, followed by batch or fed-batch fermentation in media containing glucose, ammonium acetate, and other nutrients. Downstream processing recovers glutamic acid through
Biotechnology of citric acid production
Citric acid is produced commercially using submerged fermentation with the fungus Aspergillus niger. Key factors that affect citric acid production include nutrients, temperature, pH, aeration, agitation and fermentation time. Common substrates used are sucrose, glucose and molasses. The process involves fermentation, precipitation of citric acid as calcium citrate, regeneration using sulfuric acid and purification through crystallization.
Penicillin fermentation[1]
Penicillin is produced through the fermentation of Penicillium fungi. The production process involves growing the fungi in a liquid culture medium under controlled conditions. As the fungi grows, it produces penicillin. The fermentation broth is then filtered to remove the fungi biomass. Organic solvent extraction is used to extract the penicillin from the broth. Finally, the penicillin is purified into a powder through further extraction, crystallization, and drying processes.
What's hot (20)
Biopharmaceutics or Process Chemistry Fermentation
Biopharmaceutics or Process Chemistry Fermentation
Fermentation / fermented food / type of fermented food / microbial action
Fermentation / fermented food / type of fermented food / microbial action
Similar to Antibiotic production
Bacillus cereus
It contains introduction, epidemiology, virulence factors, pathogenesis, clinical manifestations, lab diagnosis, antibiotic resistance, control and treatment of Bacillus cereus.
Email: jeevan@smail.nchu.edu.tw
Report cnv sdasua07042021
Yogurt is produced from milk fermentation under the influence of lactic acid bacteria. Two key bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus, convert lactose in milk to lactic acid through fermentation. An experiment was designed to isolate these lactic acid bacteria from yogurt samples and study the effects of temperature, incubation time, and bacterial ratios on yogurt fermentation. Bacteria were isolated on MRS agar plates and purified using streak plating. The lactic acid content of fermented yogurt was measured through titration at various time points. Results showed that temperature and incubation time impacted bacterial growth and lactic acid production.
final ppt (1).pptx
The document describes the isolation and screening of cellulolytic bacteria from different environmental sources and optimization of cellulase production. 34 bacterial isolates were obtained, with isolates CDB27 and CDB30 showing the highest cellulase activity. CDB27 and CDB30 were identified as Pseudomonas sp. and Bacillus sp. respectively based on morphological and biochemical characterization. Specific enzyme activity of the crude samples of CDB27 and CDB30 were 6.0 U/mg and 8.4 U/mg respectively. Parameters like temperature, pH, incubation period and substrate concentration were optimized to improve cellulase production.
microbial production of antibiotics penicillin and streptomycin
This document summarizes the microbial production of two important antibiotics - penicillin and streptomycin. It describes that penicillin is produced by fermentation of Penicillium chrysogenum in a nutrient medium, and involves inoculum preparation, fermentation process under controlled conditions, and downstream recovery and purification of penicillin. Streptomycin is derived from Streptomyces griseus and its fermentation in Hockenhull medium occurs in three phases before recovery of the antibiotic. Both antibiotics have important medical uses for treating bacterial infections.
Fermentation technology
This document summarizes the process of quantitatively estimating ethanol production through fermentation of grapes. Key points:
- Grapes were mashed and fermented with yeast extract for 24 hours, producing bubbles of CO2 and ethanol.
- A spectrophotometer was used to quantitatively estimate the amount of ethanol produced. Standard solutions of ethanol were used to create a calibration curve.
- The amount of ethanol produced by fermenting 30 grams of grapes was determined to be 4.4 grams.
Fermentation systems by Sagacious Sadia
Fermentation is a process where microbes such as bacteria and fungi convert carbohydrates into products like alcohols, organic acids, or gases. It is an ancient technique used in foods and beverages. Modern industrial fermentation uses controlled bioreactors and genetically engineered microbes to efficiently produce metabolites. There are three main types of industrial fermentation processes - batch, continuous, and fed-batch - which differ in how nutrients are added and removed from the fermentation vessel over time to influence microbial growth phases and maximize metabolite production.
Streptomycin
The document summarizes the production of the antibiotic streptomycin. It was discovered in 1944 from the soil bacterium Streptomyces griseus and was the first effective treatment for tuberculosis. It is produced through submerged fermentation using mutants of S. griseus over 5-7 days. The fermentation proceeds through growth, idiophase of maximum streptomycin production, and death phases. Streptomycin is then purified from the broth using cation exchange resin columns and further processed to remove impurities, concentrated, and dried. Process details such as optimized media, fermentor corrosion, and recovery using weak acid cation exchange resin are also outlined.
Single Cell Protein(SCP)
Single cell protein (SCP) refers to microbial biomass used as a food and feed additive. SCP has high protein, vitamin, and lipid content. Microorganisms like yeast and fungi are used for SCP production because they grow quickly and can use a wide range of raw materials like alkanes, methane, cellulose, and waste materials. Common production methods involve growing organisms like Candida tropicalis on substrates and harvesting the biomass for use as a protein supplement. SCP has potential applications as a sustainable protein source for human consumption and animal feed.
Microbial growth stages
Lag phase
Adaptation, preparation for division, increase in size and density.
Log phase (logarithmic or exponential).
Max. growth rate, increase linearly with time.
Growth yield and growth rate.
Stationary phase
Depletion of nutrient, accumulation of toxic. materials, cell crowding.
Decline phase
FERMENTATION.pptx
1. Fermentation is a metabolic process where microorganisms like yeasts or bacteria produce chemical changes in an organic substrate through their enzymes.
2. There are different types of fermentation including batch, continuous, anaerobic, and aerobic fermentation. Batch fermentation uses a fixed volume in a closed container. Continuous fermentation removes products continuously.
3. The document provides details on the production processes for several pharmaceuticals using fermentation, including penicillin, streptomycin, vitamin B12, vitamin B2, and lovastatin. The processes involve inoculation, fermentation under controlled conditions, and product recovery methods.
Large scale production of antibiotics.pptx
Penicillin and streptomycin are two important antibiotics produced at scale through fermentation. Penicillin production involves growing Penicillium fungi in large tanks, extracting the penicillin, and purifying it. Streptomycin is produced by growing Streptomyces bacteria in nutrient medium, then recovering and purifying the streptomycin through several separation and crystallization steps. Both processes require careful control of fermentation conditions and aseptic techniques to maximize yield and ensure purity of the final products.
Fermentation Presentation.pdf
This presentation detail introduction to Fermentation.
This Presentation contains,
Introduction to Fermentation.
Media Formulation.
Historical Background.
Types of Fermentation.
Production of Antibiotics.
Production of Vitamins
Production of Statins.
Microbial metabolites
Microbial metabolites are compounds produced through microbial metabolism. There are two types of microbial metabolism: anabolism which builds molecules and catabolism which breaks molecules down. Primary metabolites are directly involved in growth and development while secondary metabolites are not essential but may provide benefits like preventing competition. Secondary metabolites have industrial applications as antibiotics, pigments, and other products. Microorganisms are isolated from environments like soil and screened to identify strains that produce desired compounds. Fermentation is used to grow cultures and extract secondary metabolites.
Industrial microbiology
A broad module on industrial microbiology is summarized with pictures .It includes the production of vitamins,vaccine ,alcohol,vinegar,steroids,amino acids ,antibiotics .it also includes the general idea on history ,media,equipment,fermentation,procedure ,uses of industrial microbiology .The production of wine,beer and vinegar are mine core interest .Hope may help ....Thank you .
Vitamin b12
This document discusses vitamin B12, also called cobalamin. It provides details about:
1. Vitamin B12 is a water-soluble vitamin that plays a key role in the functioning of the nervous system and formation of red blood cells. It is involved in DNA synthesis and metabolism.
2. Vitamin B12 is not synthesized by animals or plants, but rather by microorganisms. It is produced commercially through bacterial fermentation using microbes like Streptomyces and Propionibacterium.
3. The industrial production process involves growing the microbes in nutrient media containing sources of carbon, nitrogen, salts and cobalt. The fermentation yields 3.3-20 mg/L
Staining- Pharmaceutical MIcrobiology
Smear preparation:
A drop of water is placed in the centre of a slide
One loopfuls of organisms is transferred to the centre of slide
Spread the organisms over the slide
The smear is allowed to dry
Slide is passed through flame several times to heat-kill and fix organisms
A bacterial stain is stained with crystal violet (fuchsin, methylene blue) 1 min
Observe under microscope
Basic Dyes
Methylene Blue
Crystal Violet
Carbol Fuchsin
Safranin
Malachite Green
Acidic Dyes
Picric Acid
Nigrosin
India Ink
Eosin
differrential statining
Two or more reagents Distinguish
Bacterial groups
Specific Structures
Example
Gram stain
Acid Fast Stain
WMB3
This document summarizes a study on the fermentative production of squalene using Saccharomyces cerevisiae and Torulaspora delbrueckii under anaerobic conditions. Squalene yields of 41.16 μg/g and 237.25 μg/g were obtained from S. cerevisiae and T. delbrueckii, respectively. Isolation and purification of squalene from lipid extracts of the yeast cells was achieved through chromatographic techniques. Spectroscopic characterization confirmed the purified product was squalene.
Microbial based pharmacutical products
This document discusses microbial-based pharmaceutical products including antibiotics, vitamins, and probiotics. It provides details on the production of several important antibiotics - penicillin is produced by fermenting Penicillium chrysogenum, streptomycin is produced by fermenting Streptomyces griseus, and tetracycline is produced by fermenting Streptomyces aureofaciens or other Streptomyces species. The document also briefly mentions that vitamins are essential organic substances and probiotics are live microorganisms that provide health benefits when consumed.
N0567379
IOSR Journal of Pharmacy and Biological Sciences(IOSR-JPBS) is an open access international journal that provides rapid publication (within a month) of articles in all areas of Pharmacy and Biological Science. The journal welcomes publications of high quality papers on theoretical developments and practical applications in Pharmacy and Biological Science. Original research papers, state-of-the-art reviews, and high quality technical notes are invited for publications.
Similar to Antibiotic production (20)
microbial production of antibiotics penicillin and streptomycin
microbial production of antibiotics penicillin and streptomycin
More from Rinaldo John
Virtual machine
A virtual machine (VM) uses software to run programs and deploy apps instead of using physical computer hardware. Multiple VMs can run on a single physical host machine. Each VM runs its own operating system separately from other VMs. VMs provide benefits like cost savings, agility, scalability, and security by isolating applications. However, VMs can also result in slower performance compared to physical machines. A hypervisor manages interactions between the physical hardware and VMs, enabling virtualization. There are two main types of hypervisors - type 1 runs directly on the hardware while type 2 runs within a host operating system.
Handling fermenters and troubleshooting
Contamination can occur from bacteria, fungi, yeast, viruses or other cell lines. It is detected through abnormal growth, color, smell or pH changes. Sources include equipment, media, air and water. To troubleshoot, check sterilization, seals, tubing and assembly for defects and thoroughly clean all components. Testing input materials, automated processes and house services can identify contamination sources to prevent future issues.
Fermenter designs and setup
Fermenters come in two main glass designs - a flat-bottomed glass vessel with a glass top plate that is autoclaved for sterilization, or a vessel with stainless steel plates on the top and bottom allowing for in-situ sterilization but at a higher cost. Temperature control is needed during fermentation to manage heat produced from microbial reactions and agitation, and components like impellers, baffles, spargers, and pH sensors help control aeration, mixing, and chemical levels in the fermenter.
Bioprocessing and its significance
Bioprocessing uses living cells or their components to produce foods, pharmaceuticals, flavors, and other products. It involves the growth of microorganisms, plant, or animal cells in a bioreactor using a biocatalyst. Downstream processing is then required to remove impurities, concentrate the product, and reduce volume. Bioprocessing provides opportunities in areas like biopharmaceuticals, gene therapy, biopesticides, transgenic organisms, renewable energy, environmental applications, and more. It is an important field for addressing problems in healthcare, agriculture, industry, and the environment through biologically-based manufacturing processes.
Luke 18:18-30
This passage describes an encounter between Jesus and a rich young ruler who asks what he must do to inherit eternal life. When the ruler says he has followed the commandments since youth, Jesus tells him he must sell his possessions, give to the poor, and follow him. The ruler becomes sorrowful at this, as he was very rich. Jesus then says it is hard for the rich to enter the kingdom of God. When the disciples ask who can be saved, Jesus responds that what is impossible for man is possible with God.
Lost in communication
This document outlines the rules for playing a game that tests memory and oral storytelling skills. Players are split into two groups - one person reads a paragraph for 3 minutes then tells the story to another player who then shares it with the next person, and so on, with the goal being to see how accurately the story is retold through the rounds. The sample paragraph provided describes a traffic accident caused by multiple drivers' lapses in attention and communication.
Role of Environmental Biotechnology
The document discusses environmental biotechnology and its applications. It provides details about (1) using microorganisms to treat hazardous wastes and pollution, including bioremediation of contaminated soil and water, (2) the treatment process at a common effluent treatment plant (CETP) that cleans waste water from textile industries, and (3) two case studies on bioremediation of oil-contaminated soil and waste water treatment at a CETP.
Molecular analysis of Microbial Community
Sequence and function-based screening of metagenomic libraries, Community Transcriptomics & Metaproteomics
Social entrepreneurship
The document discusses social entrepreneurship and defines the social entrepreneur as a mission-driven individual who uses entrepreneurial strategies to create social value for underprivileged groups through a financially independent organization. It provides examples of 7 social entrepreneurs in India who have started organizations to address social issues like education for girls, sustainable energy, child welfare, recycling of clothing, job training, handicraft revival, and solar energy access. The conclusion quotes Bill Drayton saying that social entrepreneurs are needed to seize new opportunities to advance education, human rights, and other social causes, just as other entrepreneurs drive innovation in other fields.
Genetic counselling
Genetic counseling is a process that employs scientific knowledge of genetics and communication skills to help individuals understand genetic diagnoses and their implications. It involves gathering a family history, educating about genetic conditions and testing, and counseling to promote informed decision making. The goal is to address concerns relating to hereditary disorders and support adaptation to genetic risks or conditions.
Journal Club Presentation PPT Format
This was the first proof-of-concept of a sustainable bioremediation train aimed at modifying wastewater technologies implicated in multi-resistance. Bacterial resistance was harnessed for aromatic ring antibacterial and metal bioremediation, water organic pollution, and production of biomethane. Biodegradation was initiated and enhanced by biodiverse communities. ARGs must be treated in a controlled environment to avoid dispersion. A combination of bacterial capabilities may be organized in specifically targeted pre-treatments to smooth out pollution peaks in the influent of the treatment.
Microbial loop
The document describes the microbial loop, where organic materials and wastes are broken down by aerobic bacteria, protozoa, and microscopic animals. This creates dissolved organic matter that feeds algae, which are then eaten by small fish and feed the regular food web.
Distribution of microbes in aquatic environment
The document discusses the distribution of microbes in aquatic environments. It describes that plankton, which includes phytoplankton like algae and zooplankton like protozoa, are primary producers and consumers found in marine and fresh waters. It provides examples of phytoplankton like diatoms and dinoflagellates and zooplankton like krill and copepods. The document also mentions that benthic microorganisms live on the bottom substrates of bodies of water and that mixing of waters through upwelling accomplishes redistribution of microbial populations.
Microbial contamination
Microbial contamination of pharmaceutical products can be influenced by the environment, materials, formulation, equipment, and personnel involved in production. Good manufacturing practices, hazard analysis, and cleanroom facilities are important to minimize contamination. Strict control of air quality, water sources, packaging, and equipment is necessary, as microorganisms may be introduced from these sources or survive and grow if conditions allow. Proper cleaning and disinfection of equipment, facilities, and raw materials is essential to control microbial contamination in pharmaceutical manufacturing.
Antibiotics and Synthetic Antimicrobial agents
Antibiotics and Synthetic Antimicrobial agents
β-lactam
Spectrum of Activity
Cephalosporins
Clavams
1-oxacephems
1-carbapenems
1-carbacephems
Nocardicins
Monobactams
Penicillanic acid derivatives
Antibiotics part 4
There are a few antiviral drugs that can be used to treat human viral infections, though they face challenges. Antiviral drugs must selectively inhibit the virus without harming human cells, as viruses hijack cell machinery. Possible targets for antiviral drugs include preventing viral absorption, intracellular penetration, and inhibiting protein or nucleic acid synthesis. Amantadine inhibits influenza A viral penetration but not other influenza types. Methisazone inhibits DNA viruses like vaccinia and variola used for smallpox prophylaxis. Interferons are proteins produced by infected cells that induce other proteins to inhibit viral mRNA transcription. There are type I and type II interferons that have different properties.
Antibiotics part 3
This document discusses antifungal antibiotics and how they work. It notes that there are few systemic antifungal options and lists common fungal infections they can treat, including ringworm and thrush. It describes the different types of antifungal medicines from topical to intravenous. Antifungals work by killing fungal cells or preventing growth by targeting differences in fungal and human cell membranes and enzymes. Examples of antifungal classes and medicines are provided, along with details on specific antifungals like griseofulvin and polyenes such as nystatin and amphotericin B.
Antibiotics part 2
Tetracycline group antibiotics are obtained from Streptomyces bacteria. They inhibit bacterial protein synthesis by binding to the 30S ribosomal subunit. Examples include tetracycline, minocycline, and doxycycline. They are used to treat infections caused by gram-positive and gram-negative bacteria but resistance has developed. Side effects include nephrotoxicity and ototoxicity.
Aminoglycosides like streptomycin and gentamicin are poorly absorbed orally and injected intramuscularly. They inhibit bacterial protein synthesis by binding to the 30S ribosomal subunit. Used for serious gram-negative infections but are nephrotoxic and ototoxic. Resistance develops slowly when combined with other antibiotics
Proverbs 2
This passage encourages gaining wisdom and understanding from God. It says if you seek wisdom as you would hidden treasure, you will understand the fear of God and find His knowledge. God gives wisdom to the upright and protects those who act with justice. Wisdom will preserve you from evil and darkness, and help you discern right from wrong so you can walk in righteousness.
Soil as microbial habitat
The document discusses microbial ecology and the composition of soil as an environment for microorganisms. It notes that soil is a complex ecosystem containing a vast array of microbes, plants, and animals. The lithosphere is composed of weathered rock, humus, and nutrients. The rhizosphere around plant roots contains associated bacteria, fungi, and protozoa. Microbes play important roles in soil, including nutrient provision, decomposition, nitrogen fixation, and preventing pathogens. Bacteria, actinomycetes, and fungi are the dominant microbial groups in soil and influence processes like nutrient cycling and plant growth.
More from Rinaldo John (20)
Recently uploaded
The debris of the ‘last major merger’ is dynamically young
The Milky Way’s (MW) inner stellar halo contains an [Fe/H]-rich component with highly eccentric orbits, often referred to as the
‘last major merger.’ Hypotheses for the origin of this component include Gaia-Sausage/Enceladus (GSE), where the progenitor
collided with the MW proto-disc 8–11 Gyr ago, and the Virgo Radial Merger (VRM), where the progenitor collided with the
MW disc within the last 3 Gyr. These two scenarios make different predictions about observable structure in local phase space,
because the morphology of debris depends on how long it has had to phase mix. The recently identified phase-space folds in Gaia
DR3 have positive caustic velocities, making them fundamentally different than the phase-mixed chevrons found in simulations
at late times. Roughly 20 per cent of the stars in the prograde local stellar halo are associated with the observed caustics. Based
on a simple phase-mixing model, the observed number of caustics are consistent with a merger that occurred 1–2 Gyr ago.
We also compare the observed phase-space distribution to FIRE-2 Latte simulations of GSE-like mergers, using a quantitative
measurement of phase mixing (2D causticality). The observed local phase-space distribution best matches the simulated data
1–2 Gyr after collision, and certainly not later than 3 Gyr. This is further evidence that the progenitor of the ‘last major merger’
did not collide with the MW proto-disc at early times, as is thought for the GSE, but instead collided with the MW disc within
the last few Gyr, consistent with the body of work surrounding the VRM.
Unlocking the mysteries of reproduction: Exploring fecundity and gonadosomati...
The pygmy halfbeak Dermogenys colletei, is known for its viviparous nature, this presents an intriguing case of relatively low fecundity, raising questions about potential compensatory reproductive strategies employed by this species. Our study delves into the examination of fecundity and the Gonadosomatic Index (GSI) in the Pygmy Halfbeak, D. colletei (Meisner, 2001), an intriguing viviparous fish indigenous to Sarawak, Borneo. We hypothesize that the Pygmy halfbeak, D. colletei, may exhibit unique reproductive adaptations to offset its low fecundity, thus enhancing its survival and fitness. To address this, we conducted a comprehensive study utilizing 28 mature female specimens of D. colletei, carefully measuring fecundity and GSI to shed light on the reproductive adaptations of this species. Our findings reveal that D. colletei indeed exhibits low fecundity, with a mean of 16.76 ± 2.01, and a mean GSI of 12.83 ± 1.27, providing crucial insights into the reproductive mechanisms at play in this species. These results underscore the existence of unique reproductive strategies in D. colletei, enabling its adaptation and persistence in Borneo's diverse aquatic ecosystems, and call for further ecological research to elucidate these mechanisms. This study lends to a better understanding of viviparous fish in Borneo and contributes to the broader field of aquatic ecology, enhancing our knowledge of species adaptations to unique ecological challenges.
EWOCS-I: The catalog of X-ray sources in Westerlund 1 from the Extended Weste...
Context. With a mass exceeding several 104 M⊙ and a rich and dense population of massive stars, supermassive young star clusters
represent the most massive star-forming environment that is dominated by the feedback from massive stars and gravitational interactions
among stars.
Aims. In this paper we present the Extended Westerlund 1 and 2 Open Clusters Survey (EWOCS) project, which aims to investigate
the influence of the starburst environment on the formation of stars and planets, and on the evolution of both low and high mass stars.
The primary targets of this project are Westerlund 1 and 2, the closest supermassive star clusters to the Sun.
Methods. The project is based primarily on recent observations conducted with the Chandra and JWST observatories. Specifically,
the Chandra survey of Westerlund 1 consists of 36 new ACIS-I observations, nearly co-pointed, for a total exposure time of 1 Msec.
Additionally, we included 8 archival Chandra/ACIS-S observations. This paper presents the resulting catalog of X-ray sources within
and around Westerlund 1. Sources were detected by combining various existing methods, and photon extraction and source validation
were carried out using the ACIS-Extract software.
Results. The EWOCS X-ray catalog comprises 5963 validated sources out of the 9420 initially provided to ACIS-Extract, reaching a
photon flux threshold of approximately 2 × 10−8 photons cm−2
s
−1
. The X-ray sources exhibit a highly concentrated spatial distribution,
with 1075 sources located within the central 1 arcmin. We have successfully detected X-ray emissions from 126 out of the 166 known
massive stars of the cluster, and we have collected over 71 000 photons from the magnetar CXO J164710.20-455217.
ESA/ACT Science Coffee: Diego Blas - Gravitational wave detection with orbita...
ESA/ACT Science Coffee: Diego Blas - Gravitational wave detection with orbita...Advanced-Concepts-Team
Presentation in the Science Coffee of the Advanced Concepts Team of the European Space Agency on the 07.06.2024.
Speaker: Diego Blas (IFAE/ICREA)
Title: Gravitational wave detection with orbital motion of Moon and artificial
Abstract:
In this talk I will describe some recent ideas to find gravitational waves from supermassive black holes or of primordial origin by studying their secular effect on the orbital motion of the Moon or satellites that are laser ranged.8.Isolation of pure cultures and preservation of cultures.pdf
Isolation of pure culture, its various method.
The binding of cosmological structures by massless topological defects
Assuming spherical symmetry and weak field, it is shown that if one solves the Poisson equation or the Einstein field
equations sourced by a topological defect, i.e. a singularity of a very specific form, the result is a localized gravitational
field capable of driving flat rotation (i.e. Keplerian circular orbits at a constant speed for all radii) of test masses on a thin
spherical shell without any underlying mass. Moreover, a large-scale structure which exploits this solution by assembling
concentrically a number of such topological defects can establish a flat stellar or galactic rotation curve, and can also deflect
light in the same manner as an equipotential (isothermal) sphere. Thus, the need for dark matter or modified gravity theory is
mitigated, at least in part.
Shallowest Oil Discovery of Turkiye.pptx
The Petroleum System of the Çukurova Field - the Shallowest Oil Discovery of Türkiye, Adana
THEMATIC APPERCEPTION TEST(TAT) cognitive abilities, creativity, and critic...
THEMATIC APPERCEPTION TEST(TAT) cognitive abilities, creativity, and critic...Abdul Wali Khan University Mardan,kP,Pakistan
hematic appreciation test is a psychological assessment tool used to measure an individual's appreciation and understanding of specific themes or topics. This test helps to evaluate an individual's ability to connect different ideas and concepts within a given theme, as well as their overall comprehension and interpretation skills. The results of the test can provide valuable insights into an individual's cognitive abilities, creativity, and critical thinking skillsAuthoring a personal GPT for your research and practice: How we created the Q...
Thematic analysis in qualitative research is a time-consuming and systematic task, typically done using teams. Team members must ground their activities on common understandings of the major concepts underlying the thematic analysis, and define criteria for its development. However, conceptual misunderstandings, equivocations, and lack of adherence to criteria are challenges to the quality and speed of this process. Given the distributed and uncertain nature of this process, we wondered if the tasks in thematic analysis could be supported by readily available artificial intelligence chatbots. Our early efforts point to potential benefits: not just saving time in the coding process but better adherence to criteria and grounding, by increasing triangulation between humans and artificial intelligence. This tutorial will provide a description and demonstration of the process we followed, as two academic researchers, to develop a custom ChatGPT to assist with qualitative coding in the thematic data analysis process of immersive learning accounts in a survey of the academic literature: QUAL-E Immersive Learning Thematic Analysis Helper. In the hands-on time, participants will try out QUAL-E and develop their ideas for their own qualitative coding ChatGPT. Participants that have the paid ChatGPT Plus subscription can create a draft of their assistants. The organizers will provide course materials and slide deck that participants will be able to utilize to continue development of their custom GPT. The paid subscription to ChatGPT Plus is not required to participate in this workshop, just for trying out personal GPTs during it.
Immersive Learning That Works: Research Grounding and Paths Forward
We will metaverse into the essence of immersive learning, into its three dimensions and conceptual models. This approach encompasses elements from teaching methodologies to social involvement, through organizational concerns and technologies. Challenging the perception of learning as knowledge transfer, we introduce a 'Uses, Practices & Strategies' model operationalized by the 'Immersive Learning Brain' and ‘Immersion Cube’ frameworks. This approach offers a comprehensive guide through the intricacies of immersive educational experiences and spotlighting research frontiers, along the immersion dimensions of system, narrative, and agency. Our discourse extends to stakeholders beyond the academic sphere, addressing the interests of technologists, instructional designers, and policymakers. We span various contexts, from formal education to organizational transformation to the new horizon of an AI-pervasive society. This keynote aims to unite the iLRN community in a collaborative journey towards a future where immersive learning research and practice coalesce, paving the way for innovative educational research and practice landscapes.
Phenomics assisted breeding in crop improvement
As the population is increasing and will reach about 9 billion upto 2050. Also due to climate change, it is difficult to meet the food requirement of such a large population. Facing the challenges presented by resource shortages, climate
change, and increasing global population, crop yield and quality need to be improved in a sustainable way over the coming decades. Genetic improvement by breeding is the best way to increase crop productivity. With the rapid progression of functional
genomics, an increasing number of crop genomes have been sequenced and dozens of genes influencing key agronomic traits have been identified. However, current genome sequence information has not been adequately exploited for understanding
the complex characteristics of multiple gene, owing to a lack of crop phenotypic data. Efficient, automatic, and accurate technologies and platforms that can capture phenotypic data that can
be linked to genomics information for crop improvement at all growth stages have become as important as genotyping. Thus,
high-throughput phenotyping has become the major bottleneck restricting crop breeding. Plant phenomics has been defined as the high-throughput, accurate acquisition and analysis of multi-dimensional phenotypes
during crop growing stages at the organism level, including the cell, tissue, organ, individual plant, plot, and field levels. With the rapid development of novel sensors, imaging technology,
and analysis methods, numerous infrastructure platforms have been developed for phenotyping.
Equivariant neural networks and representation theory
Or: Beyond linear.
Abstract: Equivariant neural networks are neural networks that incorporate symmetries. The nonlinear activation functions in these networks result in interesting nonlinear equivariant maps between simple representations, and motivate the key player of this talk: piecewise linear representation theory.
Disclaimer: No one is perfect, so please mind that there might be mistakes and typos.
dtubbenhauer@gmail.com
Corrected slides: dtubbenhauer.com/talks.html
Bob Reedy - Nitrate in Texas Groundwater.pdf
Presented at June 6-7 Texas Alliance of Groundwater Districts Business Meeting
SAR of Medicinal Chemistry 1st by dk.pdf
In this presentation include the prototype drug SAR on thus or with their examples .
Syllabus of Second Year B. Pharmacy
2019 PATTERN.
ESR spectroscopy in liquid food and beverages.pptx
With increasing population, people need to rely on packaged food stuffs. Packaging of food materials requires the preservation of food. There are various methods for the treatment of food to preserve them and irradiation treatment of food is one of them. It is the most common and the most harmless method for the food preservation as it does not alter the necessary micronutrients of food materials. Although irradiated food doesn’t cause any harm to the human health but still the quality assessment of food is required to provide consumers with necessary information about the food. ESR spectroscopy is the most sophisticated way to investigate the quality of the food and the free radicals induced during the processing of the food. ESR spin trapping technique is useful for the detection of highly unstable radicals in the food. The antioxidant capability of liquid food and beverages in mainly performed by spin trapping technique.
The cost of acquiring information by natural selection
This is a short talk that I gave at the Banff International Research Station workshop on Modeling and Theory in Population Biology. The idea is to try to understand how the burden of natural selection relates to the amount of information that selection puts into the genome.
It's based on the first part of this research paper:
The cost of information acquisition by natural selection
Ryan Seamus McGee, Olivia Kosterlitz, Artem Kaznatcheev, Benjamin Kerr, Carl T. Bergstrom
bioRxiv 2022.07.02.498577; doi: https://doi.org/10.1101/2022.07.02.498577
Recently uploaded (20)
The debris of the ‘last major merger’ is dynamically young
The debris of the ‘last major merger’ is dynamically young
Unlocking the mysteries of reproduction: Exploring fecundity and gonadosomati...
Unlocking the mysteries of reproduction: Exploring fecundity and gonadosomati...
EWOCS-I: The catalog of X-ray sources in Westerlund 1 from the Extended Weste...
EWOCS-I: The catalog of X-ray sources in Westerlund 1 from the Extended Weste...
ESA/ACT Science Coffee: Diego Blas - Gravitational wave detection with orbita...
ESA/ACT Science Coffee: Diego Blas - Gravitational wave detection with orbita...
8.Isolation of pure cultures and preservation of cultures.pdf
8.Isolation of pure cultures and preservation of cultures.pdf
The binding of cosmological structures by massless topological defects
The binding of cosmological structures by massless topological defects
THEMATIC APPERCEPTION TEST(TAT) cognitive abilities, creativity, and critic...
THEMATIC APPERCEPTION TEST(TAT) cognitive abilities, creativity, and critic...
Authoring a personal GPT for your research and practice: How we created the Q...
Authoring a personal GPT for your research and practice: How we created the Q...
Immersive Learning That Works: Research Grounding and Paths Forward
Immersive Learning That Works: Research Grounding and Paths Forward
Equivariant neural networks and representation theory
Equivariant neural networks and representation theory
ESR spectroscopy in liquid food and beverages.pptx
ESR spectroscopy in liquid food and beverages.pptx
The cost of acquiring information by natural selection
The cost of acquiring information by natural selection
Antibiotic production
- 3. Antibiotics weaken the cell wall, and cause the cell to lyse.
- 5. Component Gram/ ltr. Glycerol 7.5 Cane molasses 7.5 Corn- steep liquor 2.5 MgSO4.7 H20 0.050 KH2PO4 0.060 Peptone 5.00 NaCl 4.00 Fe- Tartrate 0.005 CuSO4.5H2O 0.004 Agar 2.501 Distilled water 1.0 litre Inoculum preparation: Moyer and Coghill in 1946 suggested this medium with all the nutrients
- 9. Phases during fermentation of streptomycin PHASE 1: Rapid growth producing mycelial biomasss. Little production of Streptomycin is obtained. PHASE 2: Low production of mycelium. Streptomycin accumulates in the medium. PHASE 3: Process has completed. Finally the mycelium is separated by filtration and antibiotic recovered. Proteolytic activity of the microbe releases NH3 to the medium from the soybean meal, causing a rise in pH The glucose and NH3 released are consumed during this phase. The pH remains fairly constant-between 7.6 and 9.0.