Industrial production of penicillin.ppt
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Penicillin is produced industrially through a fermentation process using the fungus Penicillium chrysogenum. The process involves selecting the microorganism, raw materials like lactose and ammonium sulfate, preparing an inoculum of fungal spores or mycelium, fermenting the fungus in a liquid medium for 6-7 days, and then recovering the penicillin through filtration, extraction with organic solvents, and purification into its salt form. Most modern industrial production of penicillin uses P. chrysogenum due to its high penicillin yields.
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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.
Penicillin production
This document summarizes the production of penicillin from Penicillium molds. It describes how penicillin was discovered in 1928 and began being used to treat bacterial infections in 1942. The production process involves growing Penicillium cells under stressed conditions to induce penicillin production. Key factors that must be controlled include carbon sources, pH, nitrogen, and oxygen levels. The industrial production consists of upstream processing, involving cell growth and product synthesis, and downstream processing to extract and purify the penicillin. Fermentation is the main technique used, employing fed-batch cultivation in large steel tanks.
Penicillin production fermentation
This document summarizes the process of penicillin production through fermentation. It begins with inoculum preparation by growing Penicillium chrysogenum fungus. The desired strain is then added to a nutrient media and seed fermenter. Next, the fermentation media is prepared containing precursors like phenylacetic acid and phenoxyacetic acid. The actual fermentation takes place in a production fermenter at 25-26°C for 5-7 days. Samples are taken periodically to measure penicillin yield and check for contamination. Finally, the broth is harvested through filtration and centrifugation. Penicillin is then extracted using organic solvents like amyl acetate and purified through crystallization to produce the final product.
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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
Production of vitamin B12 using fermentation
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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
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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.
Penicillin production
This document summarizes the production of penicillin from Penicillium molds. It describes how penicillin was discovered in 1928 and began being used to treat bacterial infections in 1942. The production process involves growing Penicillium cells under stressed conditions to induce penicillin production. Key factors that must be controlled include carbon sources, pH, nitrogen, and oxygen levels. The industrial production consists of upstream processing, involving cell growth and product synthesis, and downstream processing to extract and purify the penicillin. Fermentation is the main technique used, employing fed-batch cultivation in large steel tanks.
Penicillin production fermentation
This document summarizes the process of penicillin production through fermentation. It begins with inoculum preparation by growing Penicillium chrysogenum fungus. The desired strain is then added to a nutrient media and seed fermenter. Next, the fermentation media is prepared containing precursors like phenylacetic acid and phenoxyacetic acid. The actual fermentation takes place in a production fermenter at 25-26°C for 5-7 days. Samples are taken periodically to measure penicillin yield and check for contamination. Finally, the broth is harvested through filtration and centrifugation. Penicillin is then extracted using organic solvents like amyl acetate and purified through crystallization to produce the final product.
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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
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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
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Penicillin Production
Penicillin was discovered in 1928 by Alexander Fleming and revolutionized medicine by providing the first effective treatment for bacterial infections. It works by inhibiting the formation of bacterial cell walls, causing the cells to burst. Industrially, penicillin is produced through the fermentation of Penicillium chrysogenum fungus, which requires sugars, nitrogen sources, and other minerals. The downstream process involves removing cells through filtration and centrifugation, then purifying and assaying the penicillin.
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Vitamin B12 biosynthesis is restricted to microorganisms. Most of the steps in the
biosynthesis of vitamin B12 have been characterized in Pseudomonas denitrificans, Salmonella
typhimurium and Propionibacterium freudenreichii. Some authors have reported about the
requirement of more than 30 genes for the entire de novo biosynthesis of cobalamin, which
amounts to about 1 % of a typical bacterial genome. Two different biosynthetic routes for
vitamin B12 exist in nature:
• aerobic, or more precisely an oxygen-dependent pathway that is found in organisms like P.
denitrificans, and
• anaerobic, oxygen-independent pathway investigated in organisms like P. shermanii,
Salmonella typhimurium and Bacillus megaterium.
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.
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Production of-antibiotic ppt
this is a informative presentation about the production of antibiotics ,it contain all the relavent information about antibiotics .
Industrial production of penicillin
Introduction :
Antibiotics are antimicrobial agents produced naturally by other microbes (usually fungi or bacteria)
The first antibiotic was discovered in 1896 by Ernest Duchesne and in 1928 "rediscovered" by Alexander Fleming from the filamentous fungus Penicilium notatum.
The antibiotic substance, named penicillin, was not purified until the 1940s (by Florey and Chain), just in time to be used at the end of the second world war.
Penicillin was the first important commercial product produced by an aerobic, submerged fermentation
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.
Production of Antibiotics
It is about information about well known pharmaceutical industry in Pune , which also includes production of penicillin and Streptomycin which is helpful for biotechnology students
Production of Antibiotics
Production of antibiotics involves fermentation using specific microorganism strains. Fleming first discovered penicillin in 1929 from the green mold Penicillium notatum. Florey and Chain later isolated the penicillin compound. Antibiotics are either naturally produced by fungi or soil bacteria. Common production organisms include Bacillus, Streptomyces, and Penicillium species. The fermentation process is closely monitored and controlled. Once maximum antibiotic production is reached after 3-5 days, purification methods are used to isolate the antibiotic from the fermentation broth.
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Penicillin Production
Penicillin was discovered in 1928 by Alexander Fleming and revolutionized medicine by providing the first effective treatment for bacterial infections. It works by inhibiting the formation of bacterial cell walls, causing the cells to burst. Industrially, penicillin is produced through the fermentation of Penicillium chrysogenum fungus, which requires sugars, nitrogen sources, and other minerals. The downstream process involves removing cells through filtration and centrifugation, then purifying and assaying the penicillin.
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.
Bio-insecticides
This document discusses bio-insecticides, which are organic formulations used to control insects that damage crops. Bio-insecticides use microorganisms or their toxins, including bacteria, viruses, fungi, protozoa, and nematodes. These organisms act as natural insecticides by producing toxins or by infecting and killing insects. The document categorizes different types of bio-insecticides and provides examples and modes of action for each type. It also outlines advantages like specificity and safety compared to chemical pesticides, as well as disadvantages like slower action and susceptibility to environmental factors.
Production of lipases and cellulase
This document discusses the production of lipases and cellulases. It describes that lipases are produced by microbes like bacteria, fungi and yeast through fermentation and are used in industries like food processing, detergents, and pharmaceuticals. Cellulases are enzymes that break down cellulose and are produced by fungi and bacteria through fermentation. They have applications in food, textile, pulp and paper industries. The document provides details on lipase-producing microorganisms, fermentation conditions, purification methods, and applications of both lipases and cellulases.
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Microbes, or microscopic organisms, are widely used in large-scale industrial processes. Microbes can be used to create biofertilizers or to reduce metal pollutants. Microbes can also be used to produce certain non-microbial products, such as the diabetes medication insulin, vaccines, etc. These slides will give insights into uses of microbes in production of enzymes, antibiotics, beverages, vitamins, vaccines, probiotics, etc
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Streptomycin is an antibiotic discovered in 1944 that is produced through fermentation of Streptomyces griseus bacteria. It is used to treat infections caused by gram-positive and gram-negative bacteria as well as tuberculosis. Production occurs over 3 phases, beginning with rapid bacterial growth and ending with cell lysis and harvest. Streptomycin is recovered through adsorption onto activated carbon or ion exchange resins before precipitation and purification. It functions by binding to the bacterial ribosome and inhibiting protein synthesis.
Microbial production of vitamin b12
Vitamin B12 biosynthesis is restricted to microorganisms. Most of the steps in the
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typhimurium and Propionibacterium freudenreichii. Some authors have reported about the
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Streptomycin production
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The document discusses the production of recombinant human insulin from bacteria. It describes how insulin is normally produced in the pancreas and its functions. It then explains that E. coli cannot properly produce insulin due to its inability to cleave proinsulin's C-peptide chain. The process used involves fusing the human insulin A and B chain genes separately to bacterial genes, expressing each chain in E. coli, then combining and refolding the purified chains to form active insulin. This recombinant technique allows for large-scale commercial production of human insulin for diabetes treatment.
Amylase production
This document discusses amylase production through submerged fermentation using Bacillus spp. It defines amylases as enzymes that break down starch and describes their classification. It explores the advantages of using microbes like Bacillus licheniformis and Bacillus amyloliquefaciens for producing amylases economically and to specification. The document outlines the materials and methods used, including culturing Bacillus spp., varying the fermentation temperature and pH, extracting and assaying the amylase. It concludes by reviewing industrial applications of alpha, beta, and gamma amylases.
Design of a fermentor
The document discusses the key components of a fermentor's aeration and agitation systems, including impellers, baffles, and spargers. Impellers are used to mix and circulate the medium in the fermentor and come in various designs like disc turbines and vaned discs. Baffles are metal strips attached radially to the fermentor wall that improve mixing. Spargers introduce air into the fermentor and can be porous, have orifices, or use nozzles. Together these components oxygenate the culture and maintain uniform conditions for microbial growth.
Fermentation technology
Fermentation technology involves growing microorganisms in a nutrient media to convert feedstock into desired end products. It is used on an industrial scale to produce foods, pharmaceuticals, and alcoholic beverages. The basic principle is that organisms are cultured under suitable conditions by providing nutrients like carbon, nitrogen, salts, and vitamins. As the microorganisms metabolize during their lifecycle, end products are released into the media that have commercial value. Common industrial fermentation products include ethanol, lactic acid, enzymes, antibiotics, vitamins, and more, produced using organisms like yeasts, bacteria, and fungi. Fermenters must maintain optimal environmental conditions for growth and are designed to control factors such as temperature, agitation, aeration
glutamic acid
Glutamic acid is an important amino acid that can be produced through both chemical synthesis and microbial fermentation. The document discusses the industrial production of glutamic acid through fermentation using Corynebacterium glutamicum. It describes the fermentation process, including batch, fed-batch, and continuous fermentation. After fermentation, separation and purification processes are used to isolate glutamic acid, which is then converted to monosodium glutamate (MSG) for commercial use as a flavor enhancer.
Citric Acid Production
This document provides an overview of citric acid production. It discusses the history of citric acid's discovery and initial industrial production. Microbes like Aspergillus niger are used in fermentation to produce citric acid from sugars. Three main fermentation techniques are described: surface, submerged, and solid state fermentation. Key factors that affect citric acid production are also outlined. Industrial production meets most global demand, and citric acid has many applications in food/beverages, pharmaceuticals, household cleaners, and more. The largest global producers are also listed.
Production of-antibiotic ppt
this is a informative presentation about the production of antibiotics ,it contain all the relavent information about antibiotics .
Industrial production of penicillin
Introduction :
Antibiotics are antimicrobial agents produced naturally by other microbes (usually fungi or bacteria)
The first antibiotic was discovered in 1896 by Ernest Duchesne and in 1928 "rediscovered" by Alexander Fleming from the filamentous fungus Penicilium notatum.
The antibiotic substance, named penicillin, was not purified until the 1940s (by Florey and Chain), just in time to be used at the end of the second world war.
Penicillin was the first important commercial product produced by an aerobic, submerged fermentation
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.
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Production of Antibiotics
It is about information about well known pharmaceutical industry in Pune , which also includes production of penicillin and Streptomycin which is helpful for biotechnology students
Production of Antibiotics
Production of antibiotics involves fermentation using specific microorganism strains. Fleming first discovered penicillin in 1929 from the green mold Penicillium notatum. Florey and Chain later isolated the penicillin compound. Antibiotics are either naturally produced by fungi or soil bacteria. Common production organisms include Bacillus, Streptomyces, and Penicillium species. The fermentation process is closely monitored and controlled. Once maximum antibiotic production is reached after 3-5 days, purification methods are used to isolate the antibiotic from the fermentation broth.
Penicillin production microbiology
Penicillin is produced through fermentation of the mould Penicillium chrysogenum in large tanks, after which the mycelium is removed and penicillin is extracted from the liquid using organic solvents and purified through crystallization. The potency of batches of penicillin is determined through a biological assay comparing inhibition zones of a test sample to a standard preparation of penicillin using the cylinder-plate method.
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this slide is about the industrial products whish are formed widly through out the globe. Here I have explained how peniceline is widly used and how we can make this more widly.
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The document discusses the production of antibiotics and antitumor agents through industrial microbiology. It defines antibiotics as substances produced by microorganisms that inhibit or kill other microorganisms. Antibiotics are produced through the fermentation of microorganisms like Streptomyces. The production process involves growing the culture in large tanks, isolating the antibiotic, and purifying it into final products through various chemical processes. Quality control ensures antibiotics meet standards before distribution. Some antibiotics like anthracyclines also have antitumor properties and are used to treat cancer.
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Penicillin is one of the most commonly used antibiotics globally, as it has a wide range of clinical indications. Penicillin is effective against many different types of infections involving gram-positive cocci, gram-positive rods (e.g., Listeria), most anaerobes, and gram-negative cocci (e.g., Neisseria). Importantly, certain bacterial species have obtained penicillin resistance, including enterococci. Enterococci infections now receive treatment with a combination of penicillin and streptomycin or gentamicin. Certain gram-negative rods are also resistant to penicillin due to penicillin’s poor ability to penetrate the porin channel. However, later generations of broad-spectrum penicillins are effective against gram-negative rods. Second-generation penicillins (ampicillin and amoxicillin) can also penetrate the porin channel, making these drugs effective against Proteus mirabilis, Shigella, H. influenzae, Salmonella, and E. coli. Third-generation penicillins such as carbenicillin and ticarcillin are also able to penetrate gram-negative bacterial porin channels. Fourth-generation penicillins such as piperacillin are effective against the same bacterial strains as third-generation penicillins as well as Klebsiella, enterococci, Pseudomonas aeruginosa, and Bacteroides fragilis.
Antibiotic production
This document summarizes the production of antibiotics through microbial fermentation. It discusses the discovery of penicillin from Penicillium fungi in the 1890s and its mass production process. Key points include that antibiotic production involves screening microbes, optimizing strains for high yield through genetic modification, and using controlled fermentation with batch or fed-batch reactors. The document also specifically describes the industrial production process for penicillin using Penicillium chrysogenum, including nutrient medium composition, extraction and purification into crystalline form. Streptomycin production using Streptomyces griseus is also overviewed.
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The document outlines steps to isolate antibiotic-producing microorganisms from soil samples and determine their antimicrobial activity. Students will isolate Bacillus, Penicillium, and Actinomyces colonies on agar plates. Colonies will be streaked on plates seeded with Staphylococcus epidermidis or fungi to check for evidence of antibiosis. Colonies showing inhibition will be re-streaked with test pathogens to confirm antimicrobial activity through zone of inhibition assays. The goal is to isolate microbes producing antibiotics that could have clinical significance.
Fermentation of penicillin antibiotic
Fermentation of Penicillin Antibiotic
Penicillin is an antibiotic produced by microorganisms. These antibiotics inhibit the growth and development of another micro-organism. Generally, the penicillin antibiotic is produced by some actinomycetes and some filamentous fungi. The antibiotics produced by these micro-organisms can be used medicine field, veterinary as well as agricultural field. Penicillin antibiotic was the first antibiotic used in large amount during world war second for treatment of soldiers. Penicillin is a antibiotic used against Gram positive bacteria as well as high dosage can be used against Gram negative bacteria. Penicillin is not harmful to plants, animals or human beings except in some cases of allergies
Penicillin
It is a presentation on the antibiotic "Penicillin" and its prodcution at commercial scale (industrial scale)
Basics on Penicilin production
Penicillin is produced industrially using the fungus Penicillium chrysogenum. The production process involves growing the fungus in a fermenter, then downstream processing to extract and purify the penicillin. Key steps include fermenting the fungus at optimal pH and temperature, removing biomass through filtration, extracting penicillin using solvents, and obtaining the final penicillin sodium salt through centrifugation and fluid bed drying. Industrial production helped make penicillin widely available to treat infections during World War II.
production of penicillin
The document discusses the production of the antibiotic penicillin. It describes how penicillin is produced through the fermentation of Penicillium chrysogenum fungus. Key steps include using lactose and yeast extract as a carbon and nitrogen source, respectively, in an aerobic fermentation process at 25-27C. Downstream processing after fermentation involves filtering cells from the liquid and extracting and precipitating the penicillin product. The yield has increased from 1 mg/L originally to over 50 g/L today through strain and process improvements.
Presentation on antibiotics (specially nisin) by bidyaraj ghosh and sudipta m...
DT-08/14 and DT-27/14 presented on antibiotics, specifically nisin. They discussed what antibiotics and antimicrobials are, the history of antibiotic discovery, classifications of antibiotic mechanisms of action, and properties of nisin. Nisin is a bacteriocin produced through fermentation of Lactococcus lactis that is used as a natural food preservative due to its effectiveness against gram-positive bacteria. It has potential anti-cancer properties when used at very high doses but is generally added to foods at much lower levels for preservation.
penicillin
Penicillin is produced through fermentation of the fungus Penicillium chrysogenum. It requires lactose and yeast extract to grow in an aerobic batch fermenter. Penicillin is a secondary metabolite produced after the growth phase. Downstream processing involves filtration, extraction, and precipitation to purify penicillin from the fermentation broth.
Fermentation final ppt
This document summarizes a seminar presentation on fermentation. It discusses the history of fermentation, types of fermentation including aerobic and anaerobic, types of fermentors/bioreactors, and the industrial production of two important antibiotics - penicillin and streptomycin. For penicillin production, it describes the fermentation process including inoculum preparation, production medium, fermentation conditions, and recovery/purification. For streptomycin, it discusses the producing organism, industrial production process involving inoculum, medium, fermentation phases and conditions, and harvest/recovery methods.
Fed-Batch fermentation for the Production of penicillin G from Penicillium Ch...
Penicillium Chrysogenium is a very high yielding strain, this is why it is widely used in the production of Penicillin G (Benzylpenicillin). This is achieved by introducing spores of strain to appropriate environment so that spores can germinate and form mycelium which is the vegetative part of the mold, then microorganism is allowed to grow and reproduce, until stationary phase, it is then starting to produce penicillin.
Similar to Industrial production of penicillin.ppt (20)
Penicillin Fermentation Process (Industrial production of Penicillin).
Penicillin Fermentation Process (Industrial production of Penicillin).
Presentation on antibiotics (specially nisin) by bidyaraj ghosh and sudipta m...
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Targeting Hsp90 and its pathogen Orthologs with Tethered Inhibitors as a Diagnostic and Therapeutic Strategy for cancer and infectious diseases with Dr. Timothy Haystead.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
Authoring 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.
快速办理(UAM毕业证书)马德里自治大学毕业证学位证一模一样
学校原件一模一样【微信：741003700 】《(UAM毕业证书)马德里自治大学毕业证学位证》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
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二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
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◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
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留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
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8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
ESA/ACT Science Coffee: Diego Blas - Gravitational wave detection with orbita...
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Speaker: Diego Blas (IFAE/ICREA)
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Abstract:
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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.
Direct Seeded Rice - Climate Smart Agriculture
Direct Seeded Rice - Climate Smart AgricultureInternational Food Policy Research Institute- South Asia Office
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Randomised Optimisation Algorithms in DAPHNE
Slides from talk:
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Austrian-Slovenian HPC Meeting 2024 – ASHPC24, Seeblickhotel Grundlsee in Austria, 10–13 June 2024
https://ashpc.eu/
在线办理(salfor毕业证书)索尔福德大学毕业证毕业完成信一模一样
学校原件一模一样【微信：741003700 】《(salfor毕业证书)索尔福德大学毕业证》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
Applied Science: Thermodynamics, Laws & Methodology.pdf
When I was asked to give a companion lecture in support of ‘The Philosophy of Science’ (https://shorturl.at/4pUXz) I decided not to walk through the detail of the many methodologies in order of use. Instead, I chose to employ a long standing, and ongoing, scientific development as an exemplar. And so, I chose the ever evolving story of Thermodynamics as a scientific investigation at its best.
Conducted over a period of >200 years, Thermodynamics R&D, and application, benefitted from the highest levels of professionalism, collaboration, and technical thoroughness. New layers of application, methodology, and practice were made possible by the progressive advance of technology. In turn, this has seen measurement and modelling accuracy continually improved at a micro and macro level.
Perhaps most importantly, Thermodynamics rapidly became a primary tool in the advance of applied science/engineering/technology, spanning micro-tech, to aerospace and cosmology. I can think of no better a story to illustrate the breadth of scientific methodologies and applications at their best.
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.
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Industrial production of penicillin.ppt
- 1. INDUSTRIAL PRODUCTION OF PENICILLIN J. JOYCE ANGEL II MSC APPLIED MICROBIOLOGY SACRED HEART COLLEGE TIRUPATTUR
- 2. PENICILLIN Penicillins are a group of β-lactam antibiotics obtained from Penicillium moulds, mainly P. chrysogenum and P. rubens. Most penicillins in clinical use are synthesised by P. chrysogenum . First discovered Antibiotic. Discovered by Alexander Fleming in 1928. Cell wall inhibitor – Inhibits peptidoglycan synthesis. Penicillin is a group of antibiotics which includes Penicillin G, Penicillin V, Amoxillin, Ampicillin, Methicillin, Oxacillin, Dicloxallin, Carbenicillin, Propicillin and Benzathine penicillin Narrow spectrum antibiotic More effective against Gram positive bacteria.
- 4. Penicillin
- 5. Steps Involved In Penicillin Production 1. Selection of microorganism 2. Selection of raw materials 3. Preparation of inoculum 4. Fermentation process 5. Product recovery
- 6. 1. Selection of Microorganisms • Fungi mold – Penicillium notatum (in begining) and Penicillium chrysogenum (used in present days due to high yield). The production strain Penicillium chrysogenum was stored by three methods. i. Mixing of spore suspension with sterile inert support (soil or sand) and dessicated (extreme dryness). ii. Lyophilization of spore suspension (Freeze drying). iii. Storage of spore suspension in Liquid nitrogen in a frozen state.
- 7. 2. Selection Of Raw Materials i. Abundant growth of mycelium ii. Maximum accumulation of penicillin iii. Ease of extraction and purification of antibiotic • Carbon sources – Lactose acts as a satisfactory carbon source. Glucose and Sucrose may be used as a substitutes for Lactose. Glycerol and Sorbitol are less used. • Nitrogen sources – Ammonium sulphate, Ammonium acetate and Ammonium lactate. Nitrogen is often supplied as Ammonia gas. Corn steep liquor also supplies cheap and readily available nitrogen. • Mineral sources – Potassium, Phosphorous, Magnesium, Sulphur, Iron and Copper.
- 8. 3. Preparation Of Inoculum • The aim is to develop a pure inoculum in sufficient volume. • Two types of inoculum: i. Seed stage culture: Fungal spores are collected by microchapper and inoculate in fermentation medium. ii. Production stage culture: Fungal mycelium is directly inoculated in fermenter. Liquid medium is used.
- 9. Microbial Inoculation Methods Three inoculation methods: i. Dry spores: Inoculation of dry spores in the fermentation medium. ii. Suspension of spores: A non – toxic, lauryl sulfonate or sterile water is used to make suspension. Such suspension may be applied by Spray guns or Pipettes. iii. Pellet inoculum: Suspension of germinated spores, with the formation of mycelial growth at the surface of medium – pellets.
- 10. Fermentation Medium • The medium suggested by Moyer and Coghill (1946) was used for the industrial production of Penicillin. Glycerol – 7.5 g/L Cane Molasses – 7.5 g/L Corn Steep Liquor – 2.5 g/L MgSO4. 7H2O – 0.050 g/L KH2PO4 – 0.060 g/L Peptone – 5.0 g/L NaCl – 4.0 g/L Iron Tartarate – 0.005 g/L CuSO4. 5H2O – 0.004 g/L Agar – 2.50 g/L
- 11. 4. Fermentation Process Raw material / synthetic medium is added in fermenter Inoculation of fungal mycelium Temperature 20-24 °C pH 6.5 - 7 Incubation 6 - 7 days
- 12. 5. Recovery Process Filteration mycelial removal (vacuum filter) Add phosphoric acid - lowers pH Precipitation of penicillin Broth is extracted by counter current extraction method with organic solvent (alkyl butyl acetate/ amyl acetate)
- 13. Recocvery Process – Contd Back extract penicillin by adding inorganic solvent KOH / NaOH to form salt of penicillin Salt of penicillin Wash, filter, dry Chemical / enzymatic modification of penicillin
- 15. Thank You