Microbiology Study Materials

Fermentation Kinetics, Scale up Fermentation Process and Computer Control

FERMENTATION KINETICS: Fermentation kinetics refers to the study of the rate and progress of fermentation processes. Fermentation is a metabolic process in which microorganisms, such as bacteria or yeast, convert organic compounds into simpler molecules, often in the absence of oxygen. It is widely used in various industries, including food and beverage production, pharmaceuticals, biofuels, and biotechnology. The kinetics of fermentation are influenced by several factors, including the ty...

MCB 415: THEORIES OF ENZYME CATALYSIS

HOW ENZYMES WORK SOURCE OF BINDING ENERGY THEORIES OF ENZYME CATALYSIS APPROXIMATION/PROXIMITY EFFECT ACID- BASE CATALYSIS CATALYTIC TRIAD/CHARGE RELAY NETWORK COVALENT CATALYSIS Role of metal ions in catalysis Metal ions in catalysis Electrostatic catalysis Catalysis by Orientation Catalysis by Strain or Bond Distortion

MCB 415 Lecture-2

Gene Expression: Prokaryotes RNA polymerase Transcription initiation Promoters in bacteria Elongation Transcription termination Termination in bacteria

MCB 415: Nucleic Replication in Prokaryotes

Nucleic replication in prokaryotes The Geometry of DNA Replication Geometry of the Replication of Circular DNA Molecules  Organization of sequences of a bacterial gene and its mRNA transcript The Three Stages of Transcription  What causes transcription to begin?  General Features of RNA Synthesis The relationships among the DNA coding sequence, mRNA codons, tRNA anticodons, and amino acids in a polypeptide Genetic analysis  Various types of genetic analysis Types of PCR Applications of PC...

MCB 415: RECOMBINATION IN BACTERIA

RECOMBINATION IN BACTERIA Recombination Genetic Transfer Conjugation Transformation Transduction Transformation

MCB 414: PRINCIPLES OF EPIDEMIOLOGY AND PUBLIC HEALTH

PRINCIPLES OF EPIDEMIOLOGY AND PUBLIC HEALTH Definition of Epidemiology Aims of Epidemiology Types of Epidemiological Studies Activities in Epidemiology Role of Epidemiology in Public Health Practice Epidemics, Endemics and Pandemics Types of Epidemics

MCB 414 pt3 Note

INTERNAL CONTROL OF INFECTIOUS DISEASES Control of Infection Prevention of Infection

MCB 413 pt1 INDUSTRIAL MICROBIOLOGY -- UTILIZATION OF MICRO-ORGANISMS IN LARGE SCALE PRODUCTION OF FOOD

UTILIZATION OF MICRO-ORGANISMS IN LARGE SCALE PRODUCTION OF FOOD Bread Production Cheese Making Garri Production  Pickles Production Soy Sauce Production

MCB413 pt.3 INDUSTRIAL MICROBIOLOGY (UTILIZATION OF MICROORGANISMS IN PRODUCTION OF PHARMACEUTICAL AND USEFUL CHEMICALS)

UTILIZATION OF MICROORGANISMS IN PRODUCTION OF PHARMACEUTICAL AND USEFUL CHEMICALS Antibiotic Production Citric Acid Production Ethanol Production Vinegar Production

MCB 413 Pt.2 INDUSTRIAL MICROBIOLOGY

UTILIZATION OF MICRO-ORGANISMS IN PRODUCTION OF BEVERAGES AND DRINKS Beer Production Burukutu Production Akamu Yoghurt Production Wine Production

MCB 412: DAIRY MICROBIOLOGY

DAIRY MICROBIOLOGY FOODBORNE DISEASE Characteristics of the Important Bacterial Food Intoxications and Foodborne Infections PRESERVATIVES Classifications of Preservatives According to FSSA Rules--Class I and Class II Preservatives Determination of Antibiotic in Food

MCB 412 pt2 FOOD SPOILAGE

FOOD SPOILAGE Factors that make a food unacceptable SPOILLAGE OF DIFFERENT KINDS OF FOOD

MCB 412: FOOD PRESERVATION

PRINCIPLES OF FOOD PRESERVATION METHODS OF FOOD PRESERVATION

MCB 411: LYMPHOCYTES

Cells of the Lymphoid Lineage Lymphoid Organs


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