Estrategia Del Óceano Azul

Abstract and formative evaluation





Presented for:
Diana Cuellar






Presented to:
Taecher William Mosquera







Universidad EAN
Bogotá
2011
Objetives

• To apply the second language in the process of learning

• To understand more thoroughly the chemical processes as fermentation, Pharmaceutical Industry, Antibiotics, Penicillin,Manufacture ofAcetylsalicylic acid (Aspirin), Soaps and Detergent, Detergents and Liquid Detergent Manufacture.



















Formative Evaluation

1. Distinguish between microbial and enzymatic fermentation

Awr/ The microbial fermentation is the use of microorganisms to generate a product of human consumption or veterinary usefulness, already it is altered genetically or not. Between thegenerated products they are: alcoholic drinks, enzymes, show restraint and additives of food, vitamins, vaccines, antibiotics, etc. and the enzymatic fermentation ,it is a biological process of fermentation in full absence of air, originated by the activity of some microorganisms that process the carbohydrates, sweeten to obtain as final products: an alcohol in the shape of ethanol, carbon dioxide inthe shape of gas and a few ATP's molecules that the own ones consume.

2. What factors make fermentation attractive as a chemical manufacturing
route?

Awr/ The tanks are cooled to maintain the right temperature. The fermentation tank is constantly agitated and a continuous stream of sterilized air is pumped into it. Anti-foaming agents are periodically added to inhibit foaming. Acids or basesare added to control pH to the level which is optimal for the growth of the microorganism.
The fermenter is the heart of any fermentation process. The design of fermentation equipment and the operation of the fermentation process must ensure the process is contamination free, and in the case of pathogens, they must be contained with high degree of safety.


3. Discuss how the followingfactors affect fermentation (pH and temperature)

Awr/ Ph:This level defines if they multiply or the pollutants stop themselves. The majority of microorganisms have pH ideally equally 7 but there are a few minors as the yeast that this between 4 and 5 pH.

Temperature: It is the one that alters the activity of the microorganisms, different with the type of species but normally this one between25”C and 30”C for natural microorganisms in the air, the soil and water. And between 37”c to the isolated ones of animals.

4. Explain the role played by various enzymes and micro-organisms in fermentations that use starch as substrate.

Awr/ The raw material warms up to 55”C aprox, is added the starch that liquefies the enzimas as the bacterial or fungal. The starch warms up to 95”C where theviscosity increases.
The enzimas when they are waved help to they starch soluble molecules in water that happens for the low viscosity that is the same hidrolisis. The dextrina dilutes with the water and position 55”C.

5. Describe fermentation conditions used in the manufacture of
a. Ethanol
b. Penicillin
• Ethanol: First to the beer it removes itself the alcohol aprox.50 to 60 %v/v. Then,the beer warms up for stillage that comes the interior of the columna.el alcohol is concentrated to approximately 95 to the v/v of 96,5 % .Los volatile steams like aldehydes become condensed and others turn into reflux.
• Penicillin: The penicillin Alexander Fleming, was who I her cultivate the mold and the substance that I call penicillin that as medicinal treatment for infections and criticalillnesses as pneumonia, gonorrhea, diphtheria and syphilis.

6. Explain how antibiotics work and the role they have played in the improvement of human health.

Awr/ The antibiotics help to infections since it is inoffensive to almost all the parsonas, actuan on a zone of growth of microorganisms since they are bastericidas or bacteriostatic.The enzimas bacteriales that control the creation...