SHIVAJI UNIVERSITY,KOLHAPUR

Established:1962

NAAC ‘A’ Grade,

MHRD NIRF 28th Rank

Syllabus for

Master of Science (Alcohol Technology)

(Part I)

(Semester I, Semester II
Theory & Practicals)
As per New CBCS Pattern Including
1st and 2nd Semester
Academic Year:2020-2021
Syllabus to be Implemented From June 2020
For Affiliated Colleges / Centers

1
 M.Sc. Programme Structure (CBCS Pattern) (2020-21) M.Sc. Part – I

SEMESTER-I (Duration- Six Month)

Sr. Course Teaching Scheme Examination Scheme
No. Code Theory and Practical University Assessment (UA) Internal Assessment (IA) and
Practical
Lectures Hours Credit Maximum Minimum Exam. Hours Maximum Minimum Exam.
(Per week) (Per week) Marks Marks Marks Marks Hours
CGPA 1 CC-101 4 4 4 80 32 3 20 8 1
2 CC-102 4 4 4 80 32 3 20 8 1
3 CC-103 4 4 4 80 32 3 20 8 1
4 CC-104 4 4 4 80 32 3 20 8 1
5 CCPR-105 16 16 8 -- -- -- 200 80 *
Total (A) -- -- 24 320 -- -- 280 -- --
Non-CGPA 1 AEC 2 2 2 -- -- -- 20 8 1
SEMESTER-II (Duration- Six Month)
CGPA 1 CC-201 4 4 4 80 32 3 20 8 1
2 CC-202 4 4 4 80 32 3 20 8 1
3 CC-203 4 4 4 80 32 3 20 8 1
4 CC-204 4 4 4 80 32 3 20 8 1
5 CCPR-205 16 16 8 -- -- -- 200 80 *
Total(B) -- -- 24 320 -- -- 280 -- --
Non-CGPA 1 SEC 2 2 2 -- -- -- 20 8 1
Total (A+B) 48 640 -- -- 560 -- --

 Student contact hours per week : 32 Hours(Min.)  Total Marks forM.Sc.-I : 1200
 Theory and Practical : 60 Minutes Each  Total Credits forM.Sc.-I (Semester I & II) : 48
Lectures
 CC-Core Course  Practical Examination isannual.
 CCPR-Core Course Practical  Examination for CCPR-105shall be based on Semester I Practicals.
 AEC-Mandatory Non-CGPA compulsory Ability Enhancement  Examination for CCPR-205shall be based on Semester II Practicals.
Course  *Duration of Practical Examination as per respective BOS guidelines
 SEC-Mandatory Non-CGPA compulsory Skill Enhancement  Separate passing is mandatory for Theory, Internal and
Practical Examination
Course

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 M.Sc. Programme Structure (CBCS Pattern) (2020-21) M.Sc. Part – II
Semester-III (Duration- Six Month)
Sr. Course Teaching Scheme Examination Scheme
No. Code Theory and Practical University Assessment (UA) Theory and Practical
Lectures Hours Credit Maximum Minimum Exam. Hours Maximum Minimum Exam.
(Per week) (Per week) Marks Marks Marks Marks Hours
CGPA 1 CC 301 4 4 4 80 32 3 20 8 1
2 CC 302 4 4 4 80 32 3 20 8 1
3 CC 303 4 4 4 80 32 3 20 8 1
4 CC 304 4 4 4 80 32 3 20 8 1
5 CC PR 305 16 16 8 -- -- -- 200 80 *
Total (C) -- -- 24 320 -- -- 280 --
Non-CGPA 1 AEC 2 2 2 -- -- -- 20 8 1
2 EC (SWM Number of lectures and credit shall be as specified on SWAYAM MOOC
MOOC)
Semester-IV (Duration- Six Month)
CGPA 1 CC 401 4 4 4 80 32 3 20 8 1
2 CC 402 4 4 4 80 32 3 20 8 1
3 CC 403 4 4 4 80 32 3 20 8 1
4 CC 404 4 4 4 80 32 3 20 8 1
5 CC PR 405 16 16 8 -- -- -- 200 80 *
Total (D) -- -- 24 320 -- -- 280 -- --
Non-CGPA 1 SEC 2 2 2 -- -- -- 20 8 1
2 GE 2 2 2 -- -- -- 20 8 1
Total (C+D) 48 640 -- -- 560 -- --
Student contact hours per week : 32 Hours (Min.)  TotalMarksforM.Sc.-II : 1200
 TheoryandPracticalLectures : 60 Minutes Each  Total Credits forM.Sc.-II (Semester III &IV) : 48
 CC-CoreCourse  Practical Examination isannual.
 CCS-Core CourseSpecialization  ExaminationforCCPR-305shallbebasedonSemesterIIIPracticals.
 CCPR-Core CoursePractical  ExaminationforCCPR-405shallbebasedonSemesterIVPracticals.
 AEC-MandatoryNon-CGPAcompulsoryAbilityEnhancementCourse  *DurationofPracticalExaminationasperrespectiveBOSguidelines
 SEC-MandatoryNon-CGPAcompulsorySkillEnhancementCourse  SeparatepassingismandatoryforTheory,InternalandPracti
cal Examination
 EC (SWM MOOC) - Non-CGPA ElectiveCourse
 GE-GenericElective

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Total Credits for M.Sc. Program: 96
Total Marks for M.Sc. Program: 2400

I. CGPA course:
1. There shall be 14 Core Courses (CC) perprogram.
2. Thereshallbe 02DisciplineSpecificElective(DSE)coursesof08creditsperprogram.
3. Thereshallbe04CoreCourseSpecialization(CCS)coursesof16creditsperprogram.
4. Total credits for CGPA courses shall be of 96 credits perprogram.

II. Mandatory Non-CGPACourses:

1. Thereshallbe02MandatoryNon-
CGPAcompulsoryAbilityEnhancementCourses(AEC)of02creditseachperprogram.
2. There shall be 01 Mandatory Non-CGPA compulsory Skill Enhancement Course
(SEC) of 02 credits perprogram.
3. ThereshallbeoneElectiveCourse(EC)(SWAYAM/MOOC).Thecreditsofthisco
urseshallbeasspecifiedonSWAYAM/MOOC portal.
4. ThereshallbeoneGenericElective(GE)courseof02creditsperprogram.Eachstud
enthastotakeGenericElectivefromthe department other than
parentdepartment.
5. ThetotalcreditsforNon-CGPAcourseshallbeof08credits+2to
4credits,asspecifiedontheSWAYAM/MOOCportal.
6. Thecreditsassignedtothecourseandtheprogramshallhavenorelationwiththework-
loadoftheteacher.

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 M. Sc. I(Alcohol Technology), Semester-I
(Alcohol Technology-I, Microbiology, Bio-Chemistry,Applied Chemistry)

Course code Paper No. Title of course

CC-101 I AT.1.1 Alcohol Technology-I All courses are
CGPA CC-102 II AT.1.2 Microbiology compulsory.
CC-103 III AT.1.3 Bio-Chemistry
CC-104 IV AT.1.4 Applied Chemistry
CCPR-105 ATP.1 Alcohol Technology Practical- I
Non- AEC -106
CGPA

M. Sc. I (Alcohol Technology), Semester-II

(Alcohol Technology-II, Applied Microbiology,Industrial Fermentation–I,

Applied ProcessInstrumentation)

Course code Paper No. Title of course

CC-201 V AT.2.1 Alcohol Technology-II All courses are
CC-202 VI AT.2.2 Applied Microbiology compulsory.
CGPA CC-203 VII AT.2.3 Industrial Fermentation-I
CC-204 VIII AT.2.4 Applied Process Instrumentation
CCPR-205 ATP.2 Alcohol Technology Practical-II
Non- SEC – 206
CGPA

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 M. Sc. II(Alcohol Technology), Semester-III
(Alcohol Technology-III, Industrial Microbiology, Chemical Engineering,
Industrial Waste Treatment, Pollution: Prevention and control)

Course Paper Title of course

code No.
CC-301 IX AT.3.1 Compulsory Course Alcohol Technology-III
CGPA CC-302 X AT.3.2 Compulsory Course Industrial Microbiology
CC-303 XI AT.3.3 Compulsory Course Chemical Engineering
CC-304 XII AT.3.4 Choose any one Industrial Waste Treatment
(A)
AT.3.4 Choose any one Pollution: Prevention and control
(B)
CCPR-305 ATP.3 Compulsory Course Alcohol Technology Practical-III
Non- AEC -306
CGPA

M. Sc. II(Alcohol Technology), Semester-IV

(Alcohol Technology-IV,Alcohol Technology-V,Industrial Fermentation-II,
General Engineering, Business management and Marketing)

Course Paper Title of course

code No.
CC-301 XIII AT.4.1 Compulsory Course Alcohol Technology-IV
CGPA CC-302 XIV AT.4.2 Compulsory Course Alcohol Technology-V
CC-303 XV AT.4.3 Compulsory Course Industrial Fermentation-II
CC-304 XVI AT.4.4 Choose any one General Engineering
(A)
AT.4.4 Choose any one Business Management and Marketing
(B)
CCPR-305 ATP.4 Compulsory Course Alcohol Technology Practical-IV
Non- AEC -306
CGPA

6
 Shivaji University, Kolhapur
Syllabus For
Master of Science I (Alcohol technology)
1.Title: M.Sc. Alcohol Technology
M.Sc. PartIsyllabus.
2 Year of implementation:
Syllabus willbe applicablefromJune2020
3. Preamble / Introduction
India is fourth largest Producer of alcohol in the world. It is also the leading producer
of alcohol in the South-East Asian region with about 65% of the share. In India alcohol
is largely produced
1) in the form of Rectified sprit for industrial application
2) in the form of ENA for portable liquor and
3) in the form of fuel ethanol for blending with petrol.
Now Govt. of India looking ethanol as renewable energy and national biofuels policies
envisages the blending of alcohol 10% to petrol by 2020 which will force to produce
alcohol for fuel ethanol for blending. Existing production of alcohol is about 2500
million liter per annum, out that 1800 million liter is consumed in portable liquor and
industrial sector. Therefore net availability of ethanol for bleeding is 700 million lire’s
per annum, however at current rate of petrol consumption Ethanol requirement for 5%
doping is 1100 million liters and for 10% blending 2200 million liters per annum. As
such there will be huge demand of alcohol for ethanol production, it may be noted that
industries need alcohol technologist and scientist.
InIndiathereisno provisionfortheBachelorandMasterdegreesinAlcohol Technology.
RecentlyMaharashtragovt.permittedtostartsuchacareerorientedcoursesunderscience &
Technology faculty,accordinglywe arerunningB. Sc.(SugarTechnology)
coursesincelastfiveacademicyears. Duetogrowingdemandfromindustries we started
M.Sc. (Alcohol Technology).
4.General objects of the course:
The objectives of the M.Sc. (alcohol Technology) course shall be as follows:-
1) To develop the human resource in Alcohol technology sector.
2) To create the people who will teach the science of alcohol technology, this will be
also helpful for the promotion of Research in this field.
3) To create self-employment opportunities in alcohol and allied industries for
modestly trained and self-trained human resources of the country.
4) To develop the skills required in AT and alcohol management fields.
5) To develop proficiencies and skills for becoming scientist, technicians in AT sector.
6) To develop the expertise for the innovation of different skills and its
implementation in alcohol and allied industries.
7) To explore the different techniques in Alcohol technology sector.
5)Duration:-
The durationofM.Sc. (Alcohol technology)courseshall be oftwoyears.
6)Patternforexamination
Semesterpattern, theorypaperandpracticalatendofeachsemester.
7) Feestructure.-
Decided bycompetent authority of university / SSS
8) Implementation of fee structure:-
In case of revisionoffeestructure,thisrevisionwillbe
implementedinphasewisemanner

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 9) Eligibility ofadmission
 B.Sc.(SugarTechnology)
 B. Sc. (Biotechnology/Biotechnology (Entire)/Bio-Chemistry/ Chemistry/
Food Technology/ Microbiology/ Zoology/ Botany /Wine Technology)
 B.Tech.(Biotechnology/Food/Chemical technology)
 B.Sc. (Agriculture /Agricultural-Biotechnology)
 Post Graduate Diploma in Industrial Fermentation and Alcohol Technology
 B.E.Biotechnology/Chemical engineering
10) Medium of instruction:
Themediumof instructionshallbe in English
11)TeachersQualification:
 B.Sc. DIFT  M.Sc. (Botany NET/SET)
 M.Sc. (Microbiology with &or Ph. D.)
NET/SET& or Ph.D.)  BE/B.Tech. /ME/M.Tech.
 M. Sc. (Biotechnology with (Chemical Engineering)
NET/SET & or Ph.D.)  ANSI/AVSI (Eng.)
 M.Sc. (Alcoholtechnology  BE/ME/M.Tech.
with NET/SET& or Ph. D.) (Instrumentation/Electronics)
 M.Sc. (Chemistrywith  BE/ME (Mechanical)
NET/SET&or Ph. D.)
12) Structureof-course:
M. Sc. I (Alcohol Technology), (Theory– 4 papers, Practicals: 2)
Semester – 1: Theory
Sr.No. Theory– Core Subjects Code Credits Marks
1 Alcohol Technology-I AT.1.1 4 100
2 Microbiology-I AT.1.2 4 100
3 Bio-Chemistry AT.1.3 4 100
4 Applied Chemistry AT.1.4 4 100
5 Total 16 400
Practicals
Sr.no Practical– Subject Code Credits Marks
1 Alcohol Technology-I ATP1.1 4 100
2 Microbiology Practical-I ATP.1.2 4 100
Total 24 600

M. Sc. I (Alcohol Technology)(Theory– 4 papers, Practicals: 2)

Semester – II: Theory
Sr. No. Theory– Core Subjects Code Credits Marks
1 Alcohol Technology-II AT.2.1 4 100
2 Applied Microbiology AT.2.2 4 100
3 Industrial Fermentation-I AT.2.3 4 100
4 Applied ProcessInstrumentation AT.2.4 4 100
5 Total 16 400
Practicals
Sr.no Practical– Subject Code Credits Marks
1 Alcohol Technology-II ATP.2.1 4 100
2 Applied Microbiology Practical-II ATP.2.2 4 100
Total 24 600

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 M. Sc. II (Alcohol Technology), (Theory– 4 papers, Practicals: 2)
Semester – III: Theory

Sr. No. Theory– Core Subjects Code Credits Marks

1 Alcohol Technology-III AT.3.1 4 100
2 Industrial Microbiology AT.3.2 4 100
3 Chemical Engineering AT.3.3 4 100
4 A. Industrial Waste Treatment AT.3.4 4 100
or (A/B)
B. Pollution: Prevention & Control
5 Total 16 400
Practicals
Sr.no Practical– Subject Code Credits Marks
1 Alcohol Technology-I ATP.3.1 4 100
2 Microbiology Practical-I ATP.3.2 4 100
Total 24 600

M. Sc. II (Alcohol Technology), (Theory– 4 papers, Practicals: 2)

Semester – IV: Theory

Sr. No. Theory– Core Subjects Code Credits Marks

1 Alcohol Technology-IV AT.4.1 4 100
2 Alcohol Technology-V AT.4.2 4 100
3 Industrial Fermentation-II AT.4.3 4 100
4 A. General Engineering AT.4.4 4 100
or (A/B)
B. Business Management & Marketing
5 Total 16 400
Practicals

Sr.no Practical– Subject Code Credits Marks

1 In Plant Training ATP.4.1. 4 100
2 Technical Essay ATP.4.2 4 100

Total 24 600

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13) Schemeofteaching and Examination
The scheme of teaching and examination should be given as applicable to the course /
paper concerned.
A) Teaching
Teaching consists of lectures followed by term work and practicals. There are 4 papers
of 100 marks at end of each semester and 2 practicals of 100 marks at end of each
semester.
B) Examination.
• The semester examination will be conducted at the end of each term for theory and
practicals.
• Theory paper will be of 80 marks each and 20 marks for internal evaluation test
conducted in the mid of the term.
• Practical’s will be of 80 marks and 20 marks reserved for presentation of practical
log book.
• Question papers will be set in the view of the entire syllabus and preferably covering
each unit of the syllabus.

14 Standard of passing
As per rules and regulation of M.Sc. course.

15) Nature of question paper and scheme of marking

Theoryquestionpaper (Maximummarks – 80)
TotalNo.ofquestion –7
All questionsareofequal marks.
Out of these seven questions five questions are to be attempted.
 Question No.1is compulsoryandobjective Total no.ofbits– 16, Totalmarks–
16(which covermultiplechoices,fill in theblanks, definition,trueorfalse).
 Thesequestionswill beansweredalongwith otherquestionsinthe
sameanswerbook.
 Remaining6 questionsaredividedinto twosections, namelysection – I and
section– II.
 Fourquestionsare tobe attemptedfromthesetwosectionssuchthatnotmorethan
two questionsfromany ofthesection.
 Bothsectionsare to bewritten in the same answer book.

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16. Equivalence in Accordance with titles and contents of thepapers
M. Sc. Alcohol Technology Semester I
(Alcohol Technology- I, Microbiology,Biochemistry, Applied Chemistry)

Old Core Course(2016) New Core Course (2020)

Organic Chemistry (OC) Applied Chemistry (AT.1.4)

Basics of Fermentation-I (FT) Biochemistry (AT.1.3)

Alcohol Technology-I (AT) Alcohol Technology-I (AT.1.1)

Microbiology-I (MC) Microbiology (AT.1.2)

Practical courses:
Alcohol Technology-I (AT) Alcohol Technology-I (ATP.1.1)
Microbiology-I (MC) Microbiology-I (ATP.1.2)

M. Sc. Alcohol Technology Semester II

(Alcohol Technology- II, Applied Microbiology, Industrial Fermentation–I,
Applied Process Instrumentation)

Old Core Course(2016) New Core Course (2020)

Bio-Chemistry (BC) Applied Process Instrumentation (AT.2.4)
Industrial Fermentation (IF) Industrial Fermentation-I (AT.2.3)

Alcohol Technology-II (AT-II) Alcohol Technology-II (AT.2.1)

Microbiology-II (MC-II) Applied Microbiology (AT.2.2)

Practical courses
Alcohol Technology-II (AT -II) Alcohol Technology-II (ATP.2.1)

Microbiology-II (MC-II) Microbiology-II (ATP.2.2)

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17) Specialinstructionifany
Not applicable at the first stage
Suggestions:Afterimplementation
NOTE:
i) Thedetailsoffieldwork,seminar,groupdiscussionandoralexaminationbegiven
wherevernecessary.

ii) General/Specificinstructionsforlaboratorysafetyshouldbegivenwherevernecessary

18) Other feature

Intake capacity: 50
19)Laboratorysafetyequipments:

Part: I PersonalPrecautions:

• All personsmustwear safetyGogglesat all times.

• Must wear LabAprons/LabJacket and proper shoes.

• Except in emergency,over – hurried activitiesis forbidden.

• Fumecupboardmustbeused whenevernecessary.

• Eating,Drinking andSmokingin thelaboratoriesstrictlyforbidden.

Part:II: Useof SafetyandEmergency Equipments:

• First-aidKits

• SandBucket

• Fireextinguishers (drychemicalandcarbondioxideextinguishers)

• ChemicalStorage cabinetwith properventilation

• MaterialSafetyDatasheets.

• Management of Local exhaust system& fumehoods.

• Sign in registerif using instruments.

12
M.Sc. I (Alcohol Technology) Semester-I
Paper: I, Alcohol Technology-I (Code AT.1.1) Max Marks: 100

Unit 1. Introduction of Alcoholic beverages ` (15)

History and development of Alcoholic Beverages
Overview of fermentation and microorganisms: - Yeast, Lactic acid bacteria, Molds and
Spoilage.
Alcoholometry:
Proof spirit, (British and USA) over proof, under proof, specific gravity of alcohol
strength of alcohol in terms of concentration – related examples and solution

Unit 2. Basics concepts related to Alcohol Technology (15)

Molasses, Total reducing sugar, Fermentable/Unfermentable sugar, Residual sugar, Wort,
Brix, Specific gravity, Distillation, Industrial alcohol, Proof sprit, Strength of sprit,
Reflux, Reduction of spirit, Blending of spirit, Vaporization, Saccharification, Scaling,
Scrubber, Starch, Sucrose, Rectification, Gelatinization, liquefaction, Reboiler , DDGS,
DWGS, Spent wash, ZLD systems etc.

Unit 3.Molasses: Major Raw material used in Alcoholic Fermentations (15)

Molasses: Definition, Different sources of molasses; Sugar cane molasses production,
Characteristics and uses of molasses: Molasses for production of alcohol, yeast, acetone,
glycerin, cattle feed-(process),Composition of molasses, F/N ratio,Grades of molasses,
Factor Affectingcomposition of molasses, storage of molasses,
Pre-clarification of molasses, effect of various components of molasses on alcoholic
fermentation, control of adverse effect of composition of molasses.

Unit 4. Details of Alcoholic Fermentation fromCane Molasses (15)

Process of Batch fermentation, factor influencing efficiency of fermentation,
characteristics of Batch Fermentation Process, Control over fermentation operation,
contamination control, design and material of construction of fermenters,maintenance of
fermenter and operational conditions on plant scale, flowsheet of Batch Fermentation
process, Efficiency of Fermentation andAttenuation data calculations – Related examples
and solutions.
Prevention of losses of alcohol during fermentation, post-fermentation
practices/scrubbing etc. Post clarification of fermented wash; advantages and
disadvantages.
Reference Books:
1. The Alcohol Text Book- Lyons &Kelsall
2. Alcoholometry- Satyanarayana Rao
3. Hand Book of Fermentation & Distillation-A.C. Chatterjee
4. Distillation- H.C. Barron.
5. Technical excise manual- Excise Dept., Govt. of India.
6. By-products of Sugar Industry- Paturao

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M.Sc. I (Alcohol Technology) Semester-I
Paper: II, Microbiology (Code AT.1.2) Max Marks: 100

Unit 1: History and Scope of Microbiology [15]

a) Historical developments of microbiology and scope of microbiology.
Important contribution
b) Brief account of organization and classification of microorganisms. Differences
between prokaryotic and eukaryotic cell
c) Overview of bacterial cell structure (size, shape, arrangement membrane, cell
wall,cytoplasmic inclusions, mesosomes, flagella and motility, slime, capsule, pile,
chemo taxis, endospore)
e) Distribution of microorganism in nature and their beneficial and harmful effects

Unit 2: Microscopy and Staining [15]

Principles and Applications of Microscopy: (i) Compound microscope (ii) fluorescence
and (iii) immune fluorescence microscopy, a) image formation, b) Ray diagram, c)
special feature, d) magnification e) numerical aperture, f) resolving power, g) working
distance Introduction to bright field microscopy, dark field microscopy, phase contrast
and electron (transmission and scanning) microscopy
Staining of Microorganisms
i) Definition of dye and stain, classification of stain –acidic, basic and neutral stains
ii) Principal, Procedure,mechanism and application of staining procedure:
1) Simple staining,2) negative staining,3) differential staining: Gram staining and acid
fast staining
4) Special staining methods- cell wall (Chances method), capsule (Manevals method),
Endospore staining

Unit 3:Microbial Nutrition and Pure Culture Techniques [15]

A) Microbial Nutrition
a)Modern concepts of Microbial nutrition, nutritional categories of
microorganism,transport of nutrients to the cell (osmosis, facilitated diffusion, passive
transport active transport.
b) Microbial Culture media- Definition ,media components(water, various C&N
sources, minerals, chelators, growth factors, precursor, inducers,inhibitors antifoaming
agents, buffers) Common components of media &their function –peptone yeast

14
 extract,vitamin,NaCl, agar etc.
Media formulation & optimization,Sterilization of media (filtration and autoclaving)
Ex. of commonly used carbon and nitrogenous sources, factors influencing their choices
c) Classification of Microbial Culture Media
Living media, non-living media –i)Natural ii)Synthetic iii)Semi synthetic
iv)Diffencetialv) Enriched vi) Selective vii) Enrichment
B) Pure Culture Techniques
Pure culture definition and its importance, Methods for isolation of pure culture
i)Streak plate ii)Pour plate iii)Spread plate
C) Maintainers of pure culture

UNIT 4: Yeast Microbiology [15]

A) Definition, yeast morphology and taxonomy, comparison with other microorganisms, yeast
cell structureand functions of various cellular components of yeast.
B) Nutritional requirements of yeast,Factors (Physical Requirements) That Should Be
Considered Regarding Yeast Nutrition;yeast growth curve and measurement of growth;
factor affecting growth, phases of yeast growth, determination of cell mass, cell
number,generation time etc.,Timings for nutrient addition during alcoholic fermentations
C) Yeast reproduction,Saccharomyces cerevisiae life cycle; mechanism of budding

Recommended Books:

1. General Microbiology, IV edn.-Stanier, Adelberg and Ingraham, Mac Millan Press.

2. General Microbiology- Plezar, Tata McGraw Hill Pub.Co.Ltd., New Delhi.
3. Prescott’sMicrobiology V edn.- Prescott 2002.
4.Bergey’sManual ofSystematic Bacteriology, Springer.
5. Foundations in Microbiology- Talaro and Chess,McGraw Hill.

15
M.Sc. I (Alcohol Technology) Semester-I
Paper: III, Bio-Chemistry (Code AT.1.3) Max Marks: 100

Unit 1.A. Biochemistry of Living Cells: (15)

Introduction of living world, five kingdom classification, Cell, Modern Cell theory, Cell
types, Significance of biochemistry to the living systems. Introduction to biomolecules
and cellular pool, Introduction to Metabolism
B. Molecule of Life: Water
Importance of water in living systems, Properties of water, Weak Interactions in Aqueous
Systems, Ionization of Water, Weak Acids, and Weak Bases (alkalinity and acidity of
water), Types of water based on hardness, causes and sources of hardness, Buffering
against pH Changes in Biological Systems, Water as a Reactant

Unit 2. Biochemistry of Carbohydrates (15)

Carbohydrates: Definition, functions and their importance in the living systems,
Classification of Carbohydrates:
a. Monosaccharides:
Classification, properties and reactions of monosaccharides taking glucose as an example,
Inter-conversions of monosaccharides, Configurations of aldopentoses&aldohexoses,
Epimers&epimerisation, mutarotation, Cyclic structures of glucose, fructose (pyranose
&furanose forms).
b. Disaccharides:
Classification, nomenclature and general detailed study of the structure and functions of
maltose, cellobiose, lactose, sucrose, melibiose&trehalose
c. Oligosaccharides and Polysaccharides:
Classification,Occurrence,detailed study of the structures and their uses with examples.
(Raffinose, Cellulose, Starch, Glucogen and Dextran)
d. Overview of the Metabolism of Carbohydrates
Including glycolysis, HMP pathway, glyoxalate cycle, TCA cycle, Entner-Duodoroff
pathway, gluconeogenesis
Reducing and Non-reducing sugars
Qualitative and Quantitativeestimationof Carbohydrates;

Unit 3. Biochemistry of Proteins and Amino Acids (15)

a. Proteins:
Classification of proteins, functions of proteins, Biological importance, Common
properties of proteins, colour reactions of proteins, Methods for protein Isolation,

16
 purification and quantification
Structure of proteins: Primary, Secondary, Tertiary, Quaternary
b. Amino Acids:
Outline of structure of common amino acids present in proteins, classification, their
propertiesand chemical reactions,Maillard reaction
Metabolism of amino acids: Transamination, deamination and decarboxylation of amino
acids,
Composition of cane juice and molasses with special reference to carbohydrates, proteins
and amino acids
c. Enzymes –
General Properties, Mechanism of enzyme catalyzed reaction, nomenclature and types of
enzymes. Introduction to enzyme kinetics: outline of enzyme kinetics, competitive, non-
competitive and uncompetitive inhibition.

Unit 4. Biochemistry of Lipids, Nucleic Acids and Vitamins (15)

a. Lipids:
Outline of structure and functions of fatty acids, Types of fatty acids and their
importance; Classification of lipids: - simple, complex, derived lipids - structure &
example; phospholipids, glycolipids & steroids- structure, composition.
b. DNA
The genetic material, DNA its organization, Outline of structure,Nucleoside, nucleotide:
definition and structure, Watson Crick model of DNA structure, RNA & DNA, Overview
of Central Dogma of life; DNA Replication, transcription and translation process.
Introduction to Chromosomes and the concept of Gene: Chromosomes: Structure and
shapes of metaphase chromosomes histone, Nucleosome and packing of DNA into
chromosome.
c. Vitamins:
Classification, types, sources, structure, function & coenzyme function of vitamins.

Reference Books
1. Text Book of Biochemistry-West and Todd, TheMacmillanCo.Newyork
2. Advanced Organic Chemistry- Behel&Behel, S. Chand & Co. Ltd, New Delhi
3. Organic Chemistry- Morrison &Byot, Pearson
4. Principles of Biochemistry- Lehninger, C.B.S. Publishers, Delhi

17
M.Sc. I (Alcohol Technology) Semester-I
Paper: IV, Applied Chemistry (Code AT.1.4) Max Marks: 100

Unit 1: Basic concept of Chemistry [15]

 Normality, Molarity, Molality, Mole fraction, ppm, ppb, ppt, weight fraction,
Equivalent weight and numericals based on it
 Acids and Bases: Arrhenius concept, Proton transfer theory, Lewis concept,
Dissociation of weak acid, the pH Scale, pH measurement using Hydrogen electrode,
Glass electrode, Buffer mixture of weak acid and its salts. Calculation of pH values of
buffer mixtures.
 Optical Isomerism: Definition, Cause of optical activity and chirality, and R/S
configuration. Enantiomers, Diastereomers, Racemic modification and Mesoisomers,
Resolution of Racemic modifications

Unit 2: Fundamentals of Organic Reaction Mechanism [15]

 Introduction, Meaning of reaction mechanism, curved arrow notation,
 Nature of covalent bond Fission, Types of Reagents,
 Types and sub types of organic reaction,
 Reactive Intermediates – carbonation, Carbanion Carbon free radicals Carbene,
Arynes, Nitrates.

Unit 3: Alcohols [15]

Introduction,Nomenclature, Classification, Methods of preparation, General properties
and chemical reactions of alcohols
Types of alcohol-
 Monohydric alcohol – Types, Structure and uses.
 Dihydric alcohols – Nomenclature, methods of formation of Ethylene glycol – from
ethylene, ethylene dibromide & ethylene oxide, physical & Chemical reactions of
ethylene glycol, Reaction with hydrogen halide; Oxidation tetra acetate, HIO4 &
Nitric acid.
 Uses of ethylene glycol
 Trihydric alcohol - Nomenclature, methods of formation of glycerol – from fats &
oils synthesis from elements carbon &hydrogen.Physical properties.
 Chemical reaction of glycerol – reaction with electro positive metals, reaction with
hydrogen halides (HCL & HI ) reactions with concentric nitric acid in presence of
concentric sulphuric acid. Reactions with potassium hydrogen sulphate.
Uses of glycerol.

18
  Distinction between ethyl and methyl alcohol, amyl alcohol and its isomers, Alcohols
of fuseloil, Preparation of anhydrous alcohol by azeotropic distillation
 Industrial production of ethyl alcohol from petroleum gases,
 Chemicals derived from ethyl alcohol, Gasohol,
 Detail study of reactions involved, manufacturing process, uses, list of manufacturers-
Acetaldehyde, Acetic acid, Acetic Anahydride, Butanol, Ethyl acetate, Butyl acetate,
acetone, Ethyl ether, Diethyl oxalate.

Unit 4: Chromatographic Method [15]

 Introduction, Classification of chromatographic method, introduction of the terms
used in chromatography
 Principle methods and applications of Paper chromatography, TLC, HPLC, GC.
 Uses of chromatography in alcohol industry.
 Basic concepts of measurement of electrical conductivity and its relation with ions in
solution.
 Strong and weak electrolyte, Specific conductivity, Molar conductivity, Equivalent
conductivity. Application of conductance measurement conductivity based
superheaters

Recommended Books:
1. A Guide Book to Mechanism in Organic Chemistry - Sykes, Orient-Longmans.
2. Organic Reaction Mechanism- Ahluwalia.
3. Basic Principles of Organic Chemistry - Roberts and Casoria, Benjamin
4. Stereochemistry of Carbon Compounds- Eliel, McGraw-Hill
5. Organic Stereochemistry- Hallas, McGraw-Hill.
6. Organic Chemistry- Morrison and Boyd,Prentice Hall.
7.Analytical Chemistry for Technicians, Fourth Edition- John Kenkel
8. Stereochemistry Of Organic Compounds- Nasipuri
9.Bio-Chemistry and Molecular Biology- Wilsons And Walker Cambridge
University Press.

19
 Syllabus of Practical Courses
M.Sc. I(Alcohol Technology) Semester I

Subject: Alcohol Technology-I (ATP.1.1)

Practical 100 Marks

1. Determination of brix, specific gravity and pH of molasses.

2. Determination of moisture, total solids, suspended solids, dissolved solids and ash content of
molasses.
3. Determination of nitrogen by colorimetric method.
4. Estimation of calcium content of molasses by: EDTA method
5. Determination of reducing sugar by Nelson-Somogy method.
6.Determination of Total Reducing Sugars in molasses by DNSA method
7. Phenol sulphuric acid method for total carbohydrate.
8.Determination of proteins by Folin-Lowry method.
9. Estimation of proteins by Biuret method.
10. Determination of Total Reducing Sugars in molasses by Lane &Eynon Method.
11. Determination of ethyl alcohol content of spirit by Specific gravity method
12. Determination of ethyl alcohol content of spirit by Sikes hydrometer
13) Separation and identification of chemical compounds by paper chromatography.
14) Separation and identification of chemical compounds by TLC.
Reference Books:

1. The Alcohol Text Book- Lyons &Kelsall

2. Hand Book of Fermentation & Distillation- A.C. Chatterjee
3. Hand book of alcohol technology- S.V. Patil
4. Industrial alcohol technology hand book- NPCS Board of consultant &engineer
5. Experiments in the Purification and Characterization of Enzymes. A Laboratory
Manual- Thomas E. Crowley and Jack Kyte
6.Biochemistry explained_ a practical guide to learning biochemistry- Millar, Thomas,
CRC Press

20
 Syllabus of Practical Courses
M.Sc. I (Alcohol Technology) Semester I
Subject: Microbiology-I (ATP.1.2)
Practical 100 Marks

Basic requirements of a microbiology laboratory

1. Apparatus
a) petri-plate b) Pipette c) Erlenmeyer flask d) Glass spreader
e) Wire loop f) Cotton plug
2. Equipments: Handling and use of,
1) Compound microscope 2) Bunsen burner 3) Autoclave 4) Hot air oven
5) Incubator 6) Refrigerator 7) Centrifuge
3. Stains and staining procedures:
i) Spore staining (Darner’s process)
ii) Flagella staining (Bailey’s method)
iii) Nucleus staining (Giemsa’s method)
4.Preparation and sterilization of culture media like
i) Nutrient agar ii) Nutrient broth iii) Starch agar
iv) Potato dextrose agar v) MacConkey’s agar vi) malt extract medium,
vii) Molasses agar medium etc.,
5) Acquaintance with different microbiological techniques like inoculation, streaking,
plating, stabbingaseptic handling of culture media and pure cultures etc.
6. Demonstration of technique for pure culture of micro-organisms
i) Streak plate method ii) Pour plate method iii) Spread plate method
7. Microscopic examination of microorganisms like bacteria, yeast, fungi etc. preparation
of slants and stabs.
8. Isolation and development of a pure yeast culture.
9. Preparation of bacterial culture slides and staining by Gram stain.
10. Dilution and plating of culture for total viable cell count
11. Differential counting of living and dead yeast cells by direct microscopic examination
12) Detection of primary, secondary and tertiary hydroxyl groups and preparation of s tri-
iodomethaneiodo form.
13) Determination of pKa and pKb values of any chemical compounds by using PH meter.
14) To study of chemical synthesis to alcohol preparation.
15) To determine the actual normality of strong acid and weak base by using conductometer.
16) To determine the actual normalityof weak acid and strong base by using conductometer.
Reference Books:

1. Handbook of Microbiology- Lyons &Kelsall

2. Microbiological Applications: A Laboratory Manual in General Microbiology- Harold
J. Benson, McGraw-Hill
3. Microbiology: A Laboratory Manual, Global Edition- Cappuccino, James, Welsh,
Chad- Pearson Education Limited

21
 Syllabus of Semester II
M.Sc. I (Alcohol Technology) Semester-II
Paper:V, Alcohol Technology: II (Code AT.2.3) Max Marks: 100

Unit 01: Basics of Distillation (15)

 Distillation: theory, Introduction to Types of distillation process:
i.pot & continuous distillation, ii. Atmospheric and MPR distillation;
Relative volatility & liquid vapor equilibrium diagrams,
 Laws of Distillation: Daltons, Raoults& Henry laws
 Distillation equipments: Columns (its design & construction, its maintenance), trays,
condenser, Reboiles (Types and MOC)

Unit 02.Continuous fermentation (15)

 Theoretical aspects of continuous fermentation,
 Continuous Vs Batch Fermentation Systems
 Various types of continuous fermentation systems,
 Single Fermenter Continuous System (Biostil):Process Details with flow diagrams,
Operational aspects, details of plant & machinery. Merits & demerits of the
technology
 Cascade continuous Fermentation system: Process details with flow diagram,
operational aspects, details of plant & machinery, merits and demerits of technology
 Hiferm-xp continuous fermentation process without yeast recycling:Process
Details with flow diagrams, Operational aspects, details of plant & machinery. Merits
& demerits of the technology
 Yeast Flocculation Continuous Fermentation System (Encillium -NCL): Merits &
Demerits of technology,
 Contamination control with special reference to continuous fermentation process.

Unit 3. Wines (15)

 Introduction, History of wine, present international andnational status of wine
production, Process of wine making: grapes varieties and harvesting, must treatment,
alcoholic fermentation, post fermentation operations, microbiological stabilization,
sulphur dioxide addition, economic future.
i. Detailed Red wine production stages - harvesting tobottling,
ii. Detailed White wine production stages - harvesting tobottling
iii. Sparkling wine production stages - Traditional method, transferprocess method,
Tank method and Carbonation.

22
  Classification of wine- table wines, sparkling wine, dessert wines,aperitif wine, pop
wine
 Nutritional and therapeutic value of wine: Chemical contents of grapes and wine in
relation tonutrition, Contribution of Antioxidant with respect to human health,
Comparison of Red, white and sparkling wine at nutritional point of view.
 Overview of world and Indian wine scenario: The current and future wine prospectus
in India

Unit 4. Effluent and Effluent Treatment Systems Adapted in Distilleries (15)

Quality of effluent based on various technologies adapted for alcoholic fermentations
(Batch/Fed batch/Continuous), IS specification of effluent:Effluent composition; The
meaning, and relevance to distillery effluent of: biological oxygen demand; chemical
oxygen demand; suspended solids; pH;
Overview of conventional treatments: Aerobic treatments, Anaerobic treatments:
aerobic digestion (bio-filters); anaerobic digestion spraying on farmland; discharge to
sea; Environmental implications of these methods;
Advances in the effluent treatment systems: ZLD systems
a. Manufacturing of methane gas (biogas production), Raw material requirement of
biogas plant, Design &capacity of biogas plant, Moisture free methane generation,
Compositions of biogas
b. Solid waste treatments: Composting, Types of composting, Factors affecting
composting process, Requirements for composting (land), Economics consideration in
composting process, analysis of the produced composted material
c. Incineration boilers for spent wash treatments

Reference books:
1. The Alcohol Text Book- Lyons &Kelsall
3. Hand Book of Fermentation & Distillation- A.C. Chatterjee
4. Distillation- H.C. Barron.
5. By-Products ofSugar Industry- Paturao
6. Hand book of alcohol technology- S.V. Patil
7. Industrial alcohol technology hand book- NPCS Board of consultant &engineer
8.Hand book of enology volume–I- Pascal Ribereau
9. Wine Science Principles Practices & Perception- Ron S. Jockson
10. Wine MakingBasics-C. S. Ough
11. Principles and practices of winemaking-Roger B.Boulton

23
M.Sc. I (Alcohol Technology) Semester-II
Paper:VI, Applied Microbiology (Code AT.2.2) Max Marks: 100

UNIT 1: Isolation, Identification and Maintenance of Yeast (15)

 Yeast Isolation and Culturing: Habitat Description; Characteristics of culture yeasts;
Principles of yeast classification; concept of genus and species cell and spore
morphology; Identification of Saccharomyces cerevisiae and yeasts involved in natural
fermentations, different methods for identification; fermentation and aerobic growth
(Biochemical) tests for yeast identification; Molecular identification of yeasts (rDNA
sequencing);

 Yeast Propagation and Maintenance: principle and practices, Tips for handling yeast
cultures, Methods used for preservation and maintenance of the yeast cultures: storage at
reduced temperature, storage on agar slopes, Storage under liquid nitrogen, Storage in a
dehydrated form:- dried culture, Lyophilization, Quality control of preserved stock
cultures

Unit 2: Production Yeast Strains and Strain Improvement (15)

 Industrial applications of yeast; Difference between wild strain and industrial strain;
Different production yeast strains used in the industry and their Characteristics;
Screening for industrially important yeast strains, primary screening and secondary
screening. Detection and assays;

 Production strains improvement of industrial micro-organisms: Introduction of strain

improvement, its application, advantages and disadvantages, methods of strain
improvement, factor affecting in strain improvement program, targeted stain
improvement, (mutagenesis, recombination, genetic engineering),

Unit 3: Contamination and its Control in Alcoholic Fermentations (15)

 Factors affecting alcoholic fermentation
 Introduction to contamination,
 Potential source of contamination: stock culture, water, air, molasses, chemical, additives
 Effect of microbial contaminants on alcoholic fermentations: Types of contaminants:
yeast, bacteria, viruses, Pathogenic Fungi;
 Methods for Detection of specific contaminants (molecular, biochemical)
 Control of microbial contaminants; by physical and chemical agents; Antimicrobial
substances controlling contamination in industrial alcoholic fermentation and their mode
of action, Introduction to antibiotics, Mechanism of various antibiotics

24
UNIT 4: Hygiene in Alcohol Industry (15)
a) Sterilization and Disinfection: definition of sterilization and disinfection;
Physical agents: moist heat, dry heat, osmotic pressure, radiations (UV, X ray and
gamma rays);
Chemical Agents- characteristics of ideal disinfectant, selection of chemical
antimicrobial agents phenoland phenol compound, alcohol.
d)Hygiene- Plant cleanliness and sterility; Cleanliness/sterility requirements of different
stages of the process; Influence of process plant surfaces: cast iron, copper, stainless
steel, wood; Importance of design features of pipe work and fittings; Principles of layout
and operation of a cleaning-in-place system; The range and main constituents of cleaning
and sterilizing agents; Safety requirements for handling detergents and sanitizers;
Advantages and disadvantages of hot vs cold sterilization; Detection and quantification of
residual surface contamination: visual inspection rinse sampling; swab sampling;

Reference Books:

1. General Microbiology- Stanier, Adel berg, and Ingraham, MacMillan Press

2. Bergey’s Manual of Systematic Bacteriology- Springer
3. Foundations in Microbiology- Talaro and chess McGraw Hill.
4. Yeast Biotechnology: Diversity and Applications- Satyanarayana&Kunze; Springer
5. The Alcohol Textbook-Jacques, Lyons and Kelsall, Nottingham University Press
6. Brewing Yeast Fermentation Performance-Katherine Smart,Wiley-Blackwell
7. Brewing yeast and fermentation-Chris Boulton& David Quain, Wiley-Blackwell

25
M. Sc. I (Alcohol Technology) Semester II
Theory paper: VII,Industrial Fermentation (AT.2.3) Max. Marks 100
Unit 1. a. Basics of Fermentation (15)
Introduction: Fermentation,Aerobic and anaerobic fermentations, industrially important
fermentation products, Role of fungi in various fermentations, Examples of various
fermentations using fungi role of microorganisms, Factors affecting fermentation.
b. Fermenter design and types of fermenters
i) Basic components of fermenters for microbial cell culture, body construction material.
ii) Types of fermenter.Mechanical- Waldh of fermenter, Rotating disc fermenter,
trickling generator, Hydrodynamic deep jet fermenter.Pneumatic-air lift fermented,
Bubble-cap fermenter, Cylindroconical vessels, Ucetator, Caxitator, Photo-bioreactor
tower, Packed fermenters, Cyclone column
c. Scale of operation: Introduction,Lab scale, Bench scale, Pilot scale production level.
Unit 2: Types of Fermentation (15)
 Introduction to Batch, Semi-continuous (Fed Batch), Continuous etc.,
 Submerged fermentation/liquid state fermentation (SmF/LSF), Solid state
fermentation
 History of solid state fermentation: Comparison of solid state fermentation with other
types of fermentations,
 Importance of solid state fermentation, the industrial production of various SSF based
products. Principles of Solid-State Fermentation Engineering and Its Scale-Up:Design
and Scale-Up of Solid-State Fermentation Bioreactors,Factors Affecting Solid-state
Fermentation
 Xanthan Production by SSF; Bacterial Cellulase Production by SSF
 Applications of Saccharification Using Fungal Solid State Fermentation
Unit 3. Cell Immobilization (15)
Introduction of cell immobilization, Immobilization system
i) Surface attachment of cells
ii) Entrapment within porous matrices
iii) Containment behind a barrier
iv) Self-aggrementation of cells
Mass transport phenomenon in immobilized cell system.
ii) Reaction and diffusion in immobilization cell system.
iii) Bioreactor dying.

26
 Physiological effects of microbial cell (yeast) immobilization: Beer production using
immobilization cell technology – a case study.
Unit 4. Biochemistry of Alcoholic Fermentation (15)
a. Biochemistry of Alcoholic Fermentation:
Transport of carbohydrates in yeast, Aerobic and anaerobic metabolic pathways in Yeast
for sugar dissimilation, Importance of Pentose Phosphate pathway in yeast cell, Inter
relationship between sugar uptake during alcoholic fermentation (Pasteur and Crabtree
Effect) Stoichiometry of alcohol production
b. Carbon Sources in Alcoholic Fermentations:
Important carbohydrates for production of alcohol; Molasses, cane juice, beet juice, sweet
sorghum, mahua flowers, fruits’ juices, etc.; Starchy and Cellulosic Materials Unit:
Culture stability and autolysis,Outline of alcohol production by batch fermentation
process
c) Production of biogenic amines & ethyl carbamate
Usage & formation of Sulphur compound, Microbial formation & modification offlavor&
off-flavor compounds in wine; Exo-enzymes of wine microorganisms
Reference Books—
1. Industrial Fermentations- Koeffler, Chemical Pub.Co.,Newyork
2. Modern Solid State FermentationTheory and Practice - Hongzhang Chen, Springer
Netherlands
3. Biofuels from food waste: applications of saccharification using fungal solid state
fermentation-Trzcinski, Antoine Prandota - CRC Press
4. The Alcohol Textbook-Jacques, Lyons&Kelsall, Nottingham University Press

27
M.Sc. I (Alcohol Technology) Semester-II

Paper: VIII, Applied Process Instrumentation (Code AT.2.4) Max. Marks: 100

Unit: I Basic Instrumentation and Measurement System [15]

a)Basic Instrumentation:
What is Instrumentation, Need of Instrumentation in Distillery,Characteristics (Static and
Dynamic),Transducers and Sensors – Primary and Secondary Transducers,Classification
of transducers
b)Physical Variables:
Like Pressure, Velocity, Temperature, Flow, Vacuum, Level with respect to distillery.
c)Applications and Measurements of Variables from Distillery:
i)Pressure Measurement: DP Transmitter, Capacitance Method
ii)Level Measurement: Indirect methods like Capacitance and radiation type level
indicator
iii)Temperature Measurement: Thermocouple, RTD, Thermistors
iv)FlowMeasurement: Orifice Plate, Magnetic Flow meter, Capacitance type, Rota meter
Unit: II Analytical Instrumentation in Distillery [15]
a)Analytical Instrumentation:
Colorimeters and spectrophotometers-their principle, working diagrams, Beer-Lambert’s
law and its derivation, Colour and its measurement
b)Refractometer and pH meter:
Refractive index, Hand refractometer, Abbe's refractometer,pH and conductivity
measurement - Introduction, pH meter and different types of sensors for pH meter and
conductivity meter
c)Flame Photometer:
Instrumentation, Principle, Working and Applications
Unit: III Electronics System and Control System [15]
a)Basics of Electronics:
What is AC and DC Signal, What is I to V Convertor , What is V to I Convertor,
Standard Signal Used in Instrumentation system, What is A to D convertor and D to A
convertor, Amplifier.
b)Control Valves:
The basic design features, respective merits and typical distillery applications of the
following types of valve: butterfly diaphragm; gate globe; Design features and

28
 application in distillery plant of the following types of valve: pressure relief pressure
reducing; anti-vacuum
c)Types of Control valves:
Construction, Types, flow characteristics, valve body material & selection of control
valve. Process Control System – Open and closed Loop; on and off control; P, PI, PD,
PID controller. Process Control System – Open and closed Loop; on and off control; P,
PI, PD, PID controller;
Different Control schemes used in distillery i.e. Reflux to Distillate ratio control, temp
control of a distillation column tray, reflux drum level control
Unit: IV Process Instrumentation and Automation in Distillery [15]
a)Process Instrumentation:
What is PI, Need of Distillery automation, Scope of automation, Automatic Process
Control System, Terminology of automation systems
b)PLC and DCS:
What is PLC, Block Diagram of PLC, Programming System of PLC, Advantages, DCS:
What is DCS system, Block Diagram of DCS, Difference between PLC and DCS.
c)Process Flow System in Distillery and Programming system:
Process flow chart of Distillery, Flow chart using DCVS system; SCADA system and its
applications in Distillery, Programming Development Techniques related to Distillery
system
Reference Books-
1)Instrument Technology, Vol.1 to 4- JonesE.B., English Language Book Society
2)Instrument Engineers hand Book-LiptakB.G., Butterworths Heinmann Ltd., Oxford
3)Industrial instrumentation and control-SinghH. K.
4)Analytical instrumentation- Khandpur
5)Analytical instrumentation-Skoog and Holler.

29
 Syllabus of Practical Courses
M.Sc. I (Alcohol Technology) Semester I
Subject Alcohol Technology-II (ATP.2.1)
Practical 100 Marks

1. Determination of fermentation efficiency of yeast growing on molasses medium.

4. Determination of total, volatile and fixed acids in spirit.

5. Determination of aldehyde content of spirit.

6. Determination of ester content of spirit.

7. Determination of fusel oil content of spirit.

8. Isolation of amylase enzyme and study of effects of different factors on its activity.

9) Effect of pH by enzyme activity.

10) Effect of temperature on enzyme activity.

11) Effect of enzyme concentration of amylases activity.

12) Effect of substrate concentration on enzyme activity

13) Preparation of wine from grapes.

14) Determination of pH and total acidity of wine.

15. Alcoholic fermentation by using Immobilized cell

Reference Books:

1. The Alcohol Text Book- Lyons &Kelsall

2. Hand Book of Fermentation & Distillation- A.C. Chatterjee
3. Hand book of alcohol technology- S.V. Patil
4. Industrial alcohol technology hand book- NPCS Board of consultant &engineer
5. Hand book of enology volume–I- Pascal Ribereau
6. Alcoholmetry- Satyanarayana Rao

30
 Syllabus of Practical Courses
M.Sc. I (Alcohol Technology) Semester I
Subject: Microbiology-II (ATP.2.2)
Practical 100 Marks

1. Isolation and purification of yeast from flowers, fruits and berries.

2. Cell wall staining of bacteria.

3. Measurement of growth of bacteria.

4. Measurement of proteolysis activity of yeast.

5. Preparation of culture media and sterilization.

6. Preparation of MGYP medium for growth and identification of yeast.

7. Preparation of MGYP slant.

8. Enumeration of micro-organisms by four quadrant method.

9. Enumeration of micro-organisms by using spread plant technique.

10. Counting of micro-organisms by using pour plate method.

11. Determination of microbial contamination in beer.

12. Determination of microbial contamination in wine.

Reference Books:
1. Handbook of Microbiology- Lyons &Kelsall
2. Microbiological Applications: A Laboratory Manual in General Microbiology- Harold J.
Benson, McGraw-Hill
3. Microbiology: A Laboratory Manual, Global Edition- Cappuccino, James, Welsh, Chad-
Pearson Education Limited
4. Hand book of enology volume–I- Pascal Ribereau

_________________________________The end______________________________________

31