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Subjects

Biotechnology

Bioprocess Engineering

Bioprocess Engineering introduces Class 11 students to the methods used to design, control, and scale up biological processes for making useful products. Within the Biotechnology chapter “Principles of Biotechnology,” the topic connects microbial growth and fermentation with bioreactors, nutrient and oxygen control, temperature and pH regulation, sterility, and product recovery. Students see how laboratory discoveries are developed into reliable processes for producing medicines, enzymes, vaccines, food products, and other bio-based materials.

Easy · Level 9 · 25 questions

TOPIC PRACTICE

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Up to 25 questions from this page. Select your focus, then start.

25 questions

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  1. To clarify product amount and process planning
  2. To color the fermenter
  3. To make medium into soil
  4. To stop air
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  1. Slow growth and low product
  2. Fast growth and ability to produce desired product
  3. Only beautiful color
  4. Metal like hardness
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  1. To check process possibility at small scale
  2. To sell product directly in market
  3. To break fermenter
  4. To contaminate medium
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  1. Production medium is for product formation and maintenance medium is for preserving culture
  2. Both are made only of metal
  3. Both have no nutrients
  4. Maintenance medium is always toxic
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  1. Special nutrient required for cell growth
  2. Height of fermenter
  3. Sound of medium
  4. Product bottle
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  1. When resistant cells need to be identified
  2. When fermenter needs drying
  3. When product must become stone
  4. When air must be colored
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  1. Liquid volume in which the process runs usually less than total vessel volume
  2. Price of fermenter
  3. Color of product
  4. Smell of medium
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  1. Gas space left above the liquid
  2. Cell layer settled at bottom
  3. Outer color of fermenter
  4. Dry part of product
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  1. Average time that liquid or cells remain in the system
  2. Total time taken by a fermenter to complete one batch
  3. Time taken to separate the product from the system
  4. Time taken to sterilize the medium
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  1. Medium flow and volume in continuous culture
  2. Shine of fermenter
  3. Advertisement of product
  4. Name of worker
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  1. Continuous culture
  2. Dry storage
  3. Only packaging
  4. Metal melting
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  1. When cells are washed out too much in continuous culture
  2. When fermenter is given a clean name
  3. When product always becomes pure
  4. When medium freezes
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  1. It can be difficult to supply enough oxygen to aerobic cells
  2. Medium always becomes solid
  3. Product becomes colorless
  4. Fermenter becomes small
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  1. Rapid cell growth
  2. Empty fermenter
  3. Dry label
  4. Closed packaging box
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  1. Understanding respiration and process activity
  2. Changing fermenter color
  3. Making product into soil
  4. Always freezing medium
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  1. Due to cell metabolism
  2. Due to glass name
  3. Due to medium color
  4. Due to packaging size
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  1. Temperature may rise and harm cells
  2. Product will always improve
  3. Medium will become gold
  4. Fermenter will disappear
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  1. pH may decrease
  2. pH will never remain above zero
  3. pH will have no meaning
  4. pH will always increase
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  1. Adding suitable acid
  2. Breaking fermenter
  3. Throwing medium
  4. Coloring air
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  1. Growth or product formation may become unbalanced
  2. Fermenter will always become new
  3. Product will immediately disappear
  4. Medium will become metal
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  1. Osmotic stress may increase
  2. Fermenter may become glass
  3. Medium will become pure gold
  4. Product name will change
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  1. Solid state fermentation
  2. Glass making
  3. Metal polishing
  4. Label printing
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  1. Mixing and oxygen transfer may become difficult
  2. Oxygen transfer becomes more efficient
  3. Less energy is required to operate the agitator
  4. Nutrient distribution automatically becomes more uniform
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  1. Low-shear conditions
  2. High shear stress caused by vigorous mixing
  3. Nutrient-free medium
  4. An open vessel without controlled conditions
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  1. To provide surface for anchorage dependent cells to grow
  2. To break fermenter
  3. To dry medium
  4. To burn product

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