Structure of micro and macro algal cells

Dec 26, 2023Download as PPTX, PDF0 likes73 views

Kamaraj College of Engineering & Technology, Virudhunagar

Algal cells come in two basic structures - prokaryotic and eukaryotic. Prokaryotic algal cells lack membrane-bound organelles and have simpler structures compared to eukaryotic algal cells. Eukaryotic algal cells have more complex structures that include membrane-bound organelles like the nucleus and mitochondria.

Structure of micro and macro algal cells

This document discusses the life cycle and reproduction of algae. It describes that algae reproduce both sexually through spores and asexually through cell division or fragmentation. The life cycle involves an alternation of generations where haploid gametophytes produce gametes that fuse to become diploid sporophytes which then produce spores that develop into new gametophytes, completing the cycle.

Isolation and characterization, Culture Media & Harvesting of AlgaeKamaraj College of Engineering & Technology, Virudhunagar

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This document discusses methods for isolating and characterizing different types of algae. It describes various techniques for isolating algae from water samples or substrates using tools like nets, scrapers, and artificial surfaces. Algae can then be characterized through morphological analysis under microscopes, physiological tests of photosynthesis and growth, molecular analysis of DNA, biochemical profiling of pigments and metabolites, and ecological characterization of habitat preferences. A multi-faceted approach is needed to fully understand algal taxonomy, physiology, and environmental interactions.

Growth curve and Measurement of algal growthKamaraj College of Engineering & Technology, Virudhunagar

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The document describes the four phases of algal growth: lag phase with minimal growth as algae adapt, exponential phase with rapid doubling of cell numbers, stationary phase when growth and death balance out, and decline phase as resources are depleted and cell death exceeds growth. It then discusses several methods to measure and monitor algal growth, including direct counting, turbidity measurements, dry weight, chlorophyll content, fluorescence assays, viable cell counts, pH monitoring, biovolume estimation, and continuous monitoring.

Chemical Composition of micro and macro AlgaeKamaraj College of Engineering & Technology, Virudhunagar

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Algae have diverse chemical compositions that vary depending on species and environment. They contain pigments like chlorophyll and carotenoids, carbohydrates like starch and cellulose, lipids including fatty acids and triglycerides, proteins, vitamins, minerals, and other compounds. Algal proteins serve structural, enzymatic, and other functional roles, while their amino acids and lipids also contribute to important metabolic processes and stress responses. The specific chemical profiles of algae make them valuable for nutrition, industry, and environmental monitoring.

Sampling methodology of micro and macro algaeKamaraj College of Engineering & Technology, Virudhunagar

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This document discusses different methods for sampling algae in environmental studies. It describes various field sampling techniques like water sampling, kick sampling, and plankton net tows to collect different types of algae. Samples then need to be preserved, usually with Lugol's solution, to maintain integrity for later analysis. Specific techniques are outlined for sampling phytoplankton, periphyton, attached algae, and benthic algae. Finally, the document reviews microscopic examination, cell counting, DNA analysis, and PCR as methods to identify and quantify the algae samples collected.

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This document provides an overview of algae, including their definition, characteristics, habitats, classification, and examples of major divisions. Some key points: - Algae are eukaryotic photosynthetic organisms that lack true roots, stems, and leaves. They are classified as plants but have important differences from plants. - Algae range in size from microscopic to large seaweeds and can be unicellular or multicellular. They are usually aquatic and found in freshwater and marine environments. - Major algal divisions include cyanobacteria, euglenophyta, chlorophyta, chrysophyta, bacillariophyta, phaeophyta, and rhodophy

Distribution of Economically Important Algae in IndiaKamaraj College of Engineering & Technology, Virudhunagar

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This document discusses economically important algae in India and their distribution. It lists several algae species used in food, pharmaceuticals, biofuels, and other industries. The distribution of these species in India varies based on climate, water conditions, and regional preferences. Some key areas of abundance include the coasts of Gujarat, Tamil Nadu, Karnataka, Andhra Pradesh, and Maharashtra. Cultivation practices and research initiatives can impact the distribution over time.

Conservation of micro and macro algal speciesKamaraj College of Engineering & Technology, Virudhunagar

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The document discusses the importance of algae and various strategies for conserving them. It notes that algae play key roles in oxygen production, forming the base of aquatic food chains, and having medical and industrial uses. It also outlines threats like pollution, climate change, and habitat destruction. Conservation strategies discussed include establishing protected areas and reserves, employing sustainable harvesting practices, implementing pollution control measures, genetic conservation through seed banks, raising public awareness, and international cooperation.

Taxonomic identification of micro and macro algaeKamaraj College of Engineering & Technology, Virudhunagar

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This document discusses taxonomy and classification of micro and macro algae found in freshwater and marine habitats. It describes that algae are divided into prokaryotic and eukaryotic groups, with microalgae being unicellular or colonial and macroalgae being multicellular. Microalgae are further classified by their divisions, with most abundant being diatoms, green algae, blue-green algae and golden algae. Macroalgae are categorized by their pigments into green, red and brown algae. The document also provides details on freshwater algae, marine algae, and differences between the two environments.

Restriction-Modification system, Types of Restriction enzymesKamaraj College of Engineering & Technology, Virudhunagar

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This document discusses ultrasound and its uses in food processing and preservation. It begins by defining ultrasound and describing how it is generated using a generator, transducer, and application system. It then explains how ultrasound can be used in various food processing applications like extraction, drying, and homogenization. It also discusses how ultrasound preserves foods by inactivating microbes, spores, and enzymes through cavitation. The document concludes by summarizing some common uses of ultrasound in food processing like filtration, freezing, mixing, and degassing.

Super critical technology for preservation Kamaraj College of Engineering & Technology, Virudhunagar

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Hurdle technology Kamaraj College of Engineering & Technology, Virudhunagar

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This document discusses the hurdle concept of food preservation, which uses multiple preservative factors or hurdles to disturb the homeostasis of microorganisms and prevent them from multiplying. The hurdles, including temperature, water activity and pH, interact complexly and must be high enough that microorganisms cannot overcome all of the hurdles present in the food product, causing them to remain inactive or die off. The hurdle concept illustrates that the combined effects of various preservation factors are important for microbial stability in foods.

Chemical preservatives, preservation by ionizing radiations Kamaraj College of Engineering & Technology, Virudhunagar

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This document discusses food additives and preservatives. It notes that various chemicals are added to foods to increase shelf life and appeal, and lists the main categories of food additives. Food preservatives specifically inhibit microbial growth and food decomposition. They are classified into two groups and must be safe for human consumption, even in small traces. Chemical preservatives are added to foods to prevent spoilage by microorganisms. They can be grouped into two classes - Class I includes substances like salt and vinegar, while Class II includes benzoic acid and nitrites but must be used within safe dose limits. Key factors that influence preservative effectiveness include the chemical, microorganism properties, and product composition. Common preservatives

Calculation of refrigeration load Kamaraj College of Engineering & Technology, Virudhunagar

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This document discusses the calculation of refrigeration load, which includes transmission load through walls/roof/floor, product load from cooling/freezing products, internal load from equipment like lights/motors, infiltration load from open doors, and equipment load from devices like fan motors and defrosting. It provides examples of calculating each type of load, such as transmission load using dimensions/insulation values, product load using weight/temperature of arriving goods, internal load from people working, and total load by summing individual loads. The example calculation finds a total refrigeration load of 72.27 kWh/day for a cold storage room.

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This document discusses the principles and processes of drying food products. It explains that drying involves reducing the moisture content of food to inhibit microbial growth and chemical reactions. The drying process is governed by heat and mass transfer principles. There are three main types of drying: contact/convective drying where food directly contacts drying air, vacuum drying using indirect heat, and freeze drying using sublimation. The drying rate depends on moisture content and occurs in three periods: constant rate period where the surface moisture evaporates at the same rate as interior moisture migrates outward, and two falling rate periods where the drying rate decreases as moisture diffusion slows. Selection of the appropriate dryer depends on factors like the food properties, scale of production, and

Properties of air water mixturesKamaraj College of Engineering & Technology, Virudhunagar

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A psychrometric chart graphically represents psychrometric processes of air. It can be used to plot multiple data points representing air conditions at a time and identify the comfort zone where occupants are satisfied. The chart contains lines for dry bulb temperature, wet bulb temperature, and relative humidity. A psychrometric chart can evaluate systems like air heating, cooling towers, evaporative condensers, and evaporative cooling and analyze energy usage in dryers.

Freezing and cold storage Kamaraj College of Engineering & Technology, Virudhunagar

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Freezing and cold storage is a method to preserve perishable foods like fruits, vegetables, meat and dairy products by storing them at temperatures below freezing. It involves using refrigeration equipment like fan coil units to maintain temperatures below 0°C to slow microbial growth and prevent spoilage. Proper cold storage allows foods to be preserved for longer periods of time until they are ready to be consumed.

Freeze concentration Kamaraj College of Engineering & Technology, Virudhunagar

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Design parameters of different type of dryers Kamaraj College of Engineering & Technology, Virudhunagar

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The document discusses the design of a rotary dryer, noting that the best design uses pilot plant test data, full-scale operating data from similar dryers if available, and available design equations. There are many variables to consider such as the solid throughput, inlet and exit moisture contents of the solid, critical and equilibrium moisture contents, and the temperature and humidity of the drying gas. The document provides an example case study where the solid has only unbound moisture and in one stage reaches the wet bulb temperature of the gas.

Design of freezers and cold storages Kamaraj College of Engineering & Technology, Virudhunagar

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This document provides information on the design of freezers and cold storages. It discusses the three main methods of freezing food: air blast, contact/plate, and immersion/spray. It describes the design and types of air blast, plate, liquid nitrogen, carbon dioxide, and immersion freezers. It also covers the classification, construction, insulating materials, types of loads, and vapor barriers used for cold storages. The document is an educational text providing technical details on freezer and cold storage design.

Dehydro freezing, freeze drying, IQFKamaraj College of Engineering & Technology, Virudhunagar

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This document discusses and compares three food preservation methods: dehydrofreezing, freeze drying, and individually quick freezing (IQF). Dehydrofreezing involves removing 70% of moisture from foods before freezing to reduce size and allow for faster reconstitution. Freeze drying is a costly commercial process that forms a vacuum during freezing. IQF separates individual food units during freezing using cold air or liquid nitrogen to freeze items quickly, preventing clumping and maintaining quality.

Curing, pickling, smoking, membrane technology Kamaraj College of Engineering & Technology, Virudhunagar

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This document discusses various food preservation techniques including curing, pickling, smoking, and membrane technology. Curing involves adding salt to foods like meat and fish to draw out moisture through osmosis and prevent microbial growth. Pickling uses brine or vinegar to preserve foods. Smoking uses wood smoke to flavor and preserve foods through its antimicrobial properties. Membrane technology uses semipermeable membranes to separate components of a liquid feed based on size, retaining some materials while allowing others to pass through. These techniques help extend the shelf life of foods through moisture reduction, acidification, or antimicrobial action.

Thermal processing batch and continuous Kamaraj College of Engineering & Technology, Virudhunagar

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This document discusses thermal processing methods for food including pasteurization and sterilization. Pasteurization and sterilization can be done through batch or continuous processes. Batch processes involve filling, heating, holding, cooling, and emptying vessels between batches, while continuous processes allow for energy savings by reusing heated fluids. Some advantages of continuous processes over batch processes include potential energy savings, easier scale-up and automation, and reduced sterilization times.

Preservation by concentration and dehydrationKamaraj College of Engineering & Technology, Virudhunagar

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This document discusses various methods for preserving foods through concentration and dehydration. It outlines seven methods for concentrating foods: solar concentration, open kettles, flash evaporators, thin film evaporators, vacuum evaporators, freeze concentration, and ultra filtration and reverse osmosis. Common concentrated foods include evaporated and sweetened condensed milks, fruits and vegetable juices, nectars, sugar syrups, jams, jellies, and tomato paste. Dehydration is also discussed as another important preservation method, with fruit juice powder provided as an example of a dehydrated food. The key difference between concentration and dehydration is explained.

Osmotic methods Kamaraj College of Engineering & Technology, Virudhunagar

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This document discusses food preservation through osmotic dehydration (OD), which uses a hypertonic solution to remove water from foods through osmosis. It explains that OD works by immersing foods in a concentrated solution, usually sugar or salt water, which draws moisture out while leaving solids. The document outlines factors that affect the OD process like temperature, solute concentration, and pretreatment methods. It also notes advantages like minimal nutrient loss but disadvantages like texture change and introduces two common OD methods: slow and fast osmotic dehydration.

Ohmic heatingKamaraj College of Engineering & Technology, Virudhunagar

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Newer methods of thermal processing Kamaraj College of Engineering & Technology, Virudhunagar

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Thermal processing of foods involves applying heat for a specified time to reduce or eliminate microorganisms. There are three main categories: blanching, pasteurization, and sterilization. Blanching uses mild heat (up to 100°C) to inactivate enzymes as a pretreatment for other processes. Pasteurization uses heat below 100°C to destroy heat-sensitive microbes and extend shelf life. Sterilization employs high heat to eliminate all microbes, including spores, through methods like canning. The time and temperature used depends on the thermal resistance of the target organisms.

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Beyond Point Masses. IV. Trans-Neptunian Object Altjira Is Likely a Hierarchi...Sérgio Sacani

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Dynamically studying trans-Neptunian object (TNO) binaries allows us to measure masses and orbits. Most of the known objects appear to have only two components, except (47171) Lempo, which is the single known hierarchical triple system with three similar-mass components. Though hundreds of TNOs have been imaged with high-resolution telescopes, no other hierarchical triples (or trinaries) have been found among solar system small bodies, even though they are predicted in planetesimal formation models such as gravitational collapse after the streaming instability. By going beyond the point-mass assumption and modeling TNO orbits as non-Keplerian, we open a new window into the shapes and spins of the components, including the possible presence of unresolved “inner” binaries. Here we present evidence for a new hierarchical triple, (148780) Altjira (2001 UQ18), based on non-Keplerian dynamical modeling of the two observed components. We incorporate two recent Hubble Space Telescope observations, leading to a 17 yr observational baseline. We present a new open-source Bayesian pointspread function fitting code called nPSF that provides precise relative astrometry and uncertainties for single images. Our non-Keplerian analysis measures a statistically significant (∼2.5σ) nonspherical shape for Altjira. The measured J2 is best explained as an unresolved inner binary, and an example hierarchical triple model gives the best fit to the observed astrometry. Using an updated non-Keplerian ephemeris (which is significantly different from the Keplerian predictions), we show that the predicted mutual event season for Altjira has already begun, with several excellent opportunities for observations through ∼2030.

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