TY Syllabus - Dr. Babasaheb Ambedkar Marathwada University

Transcription

Dr. Babasaheb Ambedkar Marathwada University, Aurangabad
UNIVERSITY DEPARTMENT OF CHEMICAL TECHNOLOGY
(Faculty of Engineering & Technology)
Syllabus of Third Year B. Tech. (Chemical)
(Semester-V)
Subject Code No.: CED-301
Title: Mass Transfer Operation
Teaching Scheme:
Class Test: 20 marks
Theory: 4 hrs/week
Examination (Duration): 3 hrs
Tutorial: -
Theory Examination (Marks): 80
Credits: 4
Course Objective
: To teach students the basic principles of mass transfer and to apply these
principles, aided by computational tools, to the design of equipment used
in separation processes.
Unit – I
:
(a) Introduction to Mass transfer operation
(b) Diffusion: Fick's law of diffusion, Steady state molecular
diffusion in fluids under stagnant and laminar flow conditions,
Diffusion through variable cross-sectional area, Diffusion
coefficient:measurement and prediction, Measurement of liquidphase diffusion coefficient, Multicomponent diffusion,
Diffusivity in solids and its applications
(c) Mass transfer coefficients: Introduction to mass transfer
coefficient, Equimolar counter-diffusion of A and B, Correlation
for convective mass transfer coefficient, Correlation of mass
transfer coefficients for single cylinder
(d) Theories of mass transfer: Penetration theory, Surface Renewal
Theory, Boundary Layer Theory, Interphase mass transfer theory,
Overall mass transfer coefficients
(e) Multistage equilibrium processes
Unit – II
:
(a) Introduction to distillation
(b) Vapor-liquid equilibrium
Distillation columns and their process calculations, Continuous
distillation columns, Analysis of binary distillation in trayed towers:
McCabe-Thele Method, Determination of the stripping section operating
line (SOL),
(a) Analysis of binary distillation by Ponchon-Savarit Method,
Unit – III
:
(b)
(c)
(d)
(e)
(a)
(b)
(c)
Unit –IV
:
(d)
(e)
(a)
(b)
(c)
Unit – V
:
(a)
(b)
(c)
(d)
Unit - VI
:
Stepwise procedure to determine the number of theoretical trays,
Plate column: types of plates, hydraulic design
Packed column: types of packing, flooding, NTU, HTU
Batch distillation
Introduction to Multicomponent Distillation
Introduction to absorption,
Design of packed tower, Design of packed tower based on overall
mass transfer coefficient, packing, random and structured,
flooding
Counter-current multi-stage absorption (Tray absorber),
Continuous contact equipment,
Absorption with chemical reaction,
Absorption accompanied by irreversible reactions
Humidification and air conditioning: Basic concepts, Adiabatic
saturation temperature, Humidification and dehumidification
operations and design calculations,
Mechanical Draft Towers: forced draft towers and induced draft
towers,
Design calculations of cooling tower, Key points in the design of
cooling tower and Step-by-step design procedure of cooling
tower, Evaporation loss of water in cooling tower
Filtration and Centrifugation : Mechanism of filtration, basic
equation, constant volume, constant pressure filtration, rate
expressions with cake and filter cloth resistances, compressible
and incompressible cakes, process design of filtration equipments
and their performance evaluation, plate and frame, Nutsch, rotary,
vacuum.
Theory of centrifugal separation, design equations, centrifuge
types, and performance evaluation.
Leaching: Solid-liquid extraction: Solid - liquid equilibria,
efficiency, performance evaluation
Crystallization: supersaturation, growth rate and nucleation, types
of crystaillzers, Crystallizer design
(a) Evaporation: Theory of boiling and evaporation, nucleate and film
boiling, B.P. rise, expressions for heat transfer coefficients, types of
evaporators, multiple effect evaporations and steam economy.
Performance evaluation of evaporators
(b) Drying : Wet bulb, dry bulb and adiabatic saturation temperatures,
humidity, drying mechanism, drying rate curves, estimation of drying
time and process design of dryers e.g. spray, rotary, tunnel, tray, fluid
bed and thin film, performance evaluation of dryers
Text Books
:
1. Unit Operations of Chemical Engineering, McCabe W. L., Smith J.C.,
Harriot P.
2. Mass Transfer Operations, Treybal R.E.
3. Mass Transfer Sherwood T.K.
Dutta,B.K.,“Principles of Mass transfer and Separation
Processes”.Prentice-Hall of India, New Delhi (2007).
Subject Code No.: CED-302Title: Industrial Pollution Control
Teaching Scheme:
Theory: 3 hrs/week
Tutorial: -
Credits: 3
Course Objective
Unit – I
Unit – II
Unit – III
Unit –IV
Unit – V
Unit - VI
Text Books
: The subject addresses various issues like air, water and soil pollution. It
focuses on characterization, analysis of different pollutants. It also
covers impact of some industries on environment. The main objective of
the subject is to introduce students to various industrial pollution control
techniques.
:
(f) Introduction to Industrial Pollution control
(g) Air pollution, Classification and sources of various air pollutants,
Pathological effect of various air pollutant
:
(c) Standard for air
(d) Air meteorology, Primary and secondary meteorological
parameters, Concept of temperature inversion, Plume behaviour
:
(f) Air sampling and analysis
(g) Control of air pollution, Techniques used for air pollution control:
Adsorption, Absorption, Equipments for preventing air pollution
:
(d) Primary, secondary and tertiary characterization of water
(e) Standard for water
:
(e) Primary
treatment techniques: Screening, Grit removal,
Neutralization, Equalization, Sedimentation, Flocculation
(f) Secondary treatment techniques: Trickling filter, aerobic lagoon,
anaerobic lagoon, activated sludge process, rotating disc
contactor
(g) Tertiary treatment techniques: hardness removal, color and odor
removal, membrane separation
(h) Disinfection of water
:
(c) Types of solid waste, Solid waste management, Composting,
Land filling, Incineration
(d) Layout of waste water treatment plant, layout of domestic
drinking water plant, Sources of pollutant and prevention of
pollution in following industries: Dairy, Canning, Sugar,
Distillery, Beverage, Tannery, Textile, Pharma, Paper and pulp,
petro chemical industry
:
4. Pollution control in process industries,S.P.Mahajan,McGraw Hill.
5. Wastewater treatment, M.Narayanrao and A.K.Dutta,IBH
6.
7.
8.
9.
Publication Delhi
Waste water engineering,Metcalf and Eddy,tataMcGraw Hill
Water Supply Engineering Volume-I,S.K.Garg,Khanna
Publishers
Environment pollution control engineering ,C.S.Rao,New age
International Publication
Handbook of air pollution prevention and
control,NicholasP.Chemisinoff
Subject Code No.: FTD-303
Title: Food Packaging Technology
Teaching Scheme:
Theory: 3 hrs/week
Tutorial: -
Credits: 3
Course Objective
Unit – I
Unit – II
Unit – III
Unit –IV
Unit – V
Unit - VI
Text Books
: The main objective of this subject is to impart knowledge and skills
related to different packaging materials and food products packaging
: Introduction to packaging. Packaging operation, package-functions and
design. Principle and requirements of packaging. Different hazards
acting on packages Deteriorative changes in foodstuff, shelf life of
packaged foodstuff, methods to extend shelf-life.
: Manufacturing process, important properties and uses of packaging
materials like, wooden boxes, glass, metal container, Al – Containers,
paper, corrugated and fiber board’s
: Flexible packaging materials: LDPE, LLDPE, HDPE, HMHDPE, PP,
PC, PVC, PVDC, PVOH, PET, Nylon, etc.. Their properties and
Important uses. Laminates : Different type and importance
: Evaluation of packaging material. Retortable pouches, biodegradable and
edibles packaging materials and films. Aseptic packaging and active
packaging. Shrink packaging and Bar coding.
: Packaging Tests : WVTR, OTR/GTR, Bursting strength, tensile strength,
tearing test, drop test, pumpture test, impact test etc…
Packaging low and regulations
: Food product characteristics and package requirements. Selection of
materials, forms machinery and methods for fresh product (fruits and
vegetable), eggs, meat, fish and marine products, snacks, confections,
milk and milk products, cereals and bakery products.
:
1. Painy, F.A. and Painy, H.Y. 1983. A Handbook of Food
Packaging. Leonard Hill,Glasgow, UK.
2. Scicharow, S. and Griffin, R.C. 1970. Food Packaging. AVI,
Westport.
3. Gordon L. Robertson 1993. Food Packaging: Principles and
Practice. Marcel Dekker.
Subject Code No.: PTD-303
Teaching Scheme:
SubjectTitle: Pharmaceutical Analysis-I
Theory: 3 hrs/week
Theory Examination (Duration): 3 hrs
Tutorial:
Credits: 3
Course Objectives
:
To understand basic concepts of different titrations used in
Pharmaceutical Analysis.
Unit-I
:
Definition, scope of Pharmaceutical Analysis. Introduction to
analytical Techniques- Volumetric, gravimetric, gasometric and
instrumental techniques. Study of contents of official monographs
in detail (Monographs of aspirin & calcium gluconate powder to be
studied).
Unit-II
:
Standardization- Specifications for quality control, manufacturing
variations, storage & dating of products, conditions of use, dosage
forms. Significance of physical constants- melting point, boiling
point, optical rotation, refractive index, specific gravity, light
absorption, infrared absorption, viscosity, jelly strength, swelling
power, polymorphism, particle size.
Unit-III
:
Theoretical basis of quantitative analysis – Concept of solute,
solvent, solution, molarity, molality, normality, and formality,
equivalent weight calculations in reactions mentioned below, parts
per thousand/million/billion, expression in %, primary, secondary
standards and problems related to it.
Unit-IV
:
Aqueous acid – base titration: Law of mass action and its
applications (Problems related to it), acidimetry and alkalimetry
with their standardization, end point detection, neutralization
indicators (structures to be included).Assays of aspirin, ibuprofen,
boric acid, benzoic acid, borax, Zinc oxide, milk of magnesia,
lithium carbonate, benzyl nenzoate, tolbutamide, probenecid.
Unit-V
:
Non-aqueous titration: Principle, theory, types of non-aqueous
solvents, titration of alkali metals salt of organic acids, titration of
amines and amine salts of organic acids, titration of halogen acid
salt of bases & titration of acidic substances. Assays of codeine
phosphate, ephedrine HCL, ethosuximide, phenobarbitone,
Pilocarpine nitrate. Methods for determination of water, Karl
Fischer titrimetry.
Unit-VI
:
Complexometric titrations: Principle, theory, end point detection
using pM indicators (catechol violet, erichrome black T, xylenol
orange, murexide-chemical structures to be included), disodium
edetate titrations and standardization, masking &demasking agents.
Oxidation-reduction titrations: Principle & theory, redox
indiators,Argentimetric titrations: Principle and theory, Mhor’s
method, volhard’s method, Fajan’s method, indicators used in
argentimetry.Gravimetric analysis: Unit operations, calculations and
problems related to it.
Text Books
:
a)
b)
c)
d)
e)
f)
g)
h)
i)
j)
Beckett A.H, Stenlake J.B., “Practical Pharmaceutical
Chemistry – Part One”, IV editon, CBS Publishers and
Distributors, New Delhi.
Jeffery G.H., Bessett J., Mendham J., Denney R.C.,
“Vogel’s Textbook of Quantitative Chemical Analysis”, V
Editon, ELBS Publications, London.
KarAshutosh, “Pharmaceutical Drug Analysis”’ II edition,
New Age International Publisher, New Delhi.
Sheorey S., Honrao M., “Pharmaceutical Analysis- I
(Practical)”, I edition, Career publications, Nashik.
Connors K.A., “A textbook of Pharmaceutical Analysis”, III
edition, Orient Longman Publications.
Mann & Saunders, “practical organic chemistry”, IV edition,
Orient Longman Publications.
Higuchi et al., “Pharmaceutical Analysis”, CBS Publishers,
New Delhi
Garratt D.C., “The Quantitative Analysis of Drugs”, II
edition, Sunders, New York.
Atherden L.M., “Bentley & Driver’s Textbook of
Pharmaceutical Chemistry”, VIII edition, Oxford University
Press, Mumbai.
Pharmacopoeia of India, Vol. I & II Controller of
Publications, Govt. of India, New Delhi.
Teaching Scheme:
Subject Title: Food Processing Technology- II
(Milk & Milk Products Processing)
Theory: 3 hrs/week
Tutorial:
Credits: 3
Course Objectives
:
To get acquainted with the processing technology of milk and milk
products
Unit-I
:
Milk and colostrums,-Definition, composition of milk from
different species, factors affecting composition, food and nutritive
value, physicochemical properties of milk constituent, clean milk
production, buying and collection of milk at milk plant and testing
for quality.
Unit-II
:
Special milks-sterilized milk, homogenized milk, soft curd milk,
flavored
milk,
fermented
milk,
standardized
milk,
reconstituted/rehydrated milk, recombined milk, toned milk, double
toned milk, condensed milk, dried milks.
Unit-III
:
Cream-Introduction, definition, classification, composition,
physicochemical properties, production of cream, judging and
grading of cream, uses. Butter-introduction, definition,classification,
composition, physicochemical properties, production of butter,
packaging and storage, judging and grading of butter, uses.
Unit-IV
:
Ice cream-introduction, definition, composition, role of different
constituents on quality, manufacture of ice cream, packaging,
judging and grading of ice cream, defects, uses.
Unit-V
:
Fermented milk products-Cheese, introduction, definition,
classifications, and manufacture of different cheeses, judging and
grading, defects, uses. Yoghurt-introduction, definition,
composition, method of manufacture, uses.
Unit-VI
:
Indian dairy products-introduction, definition, flow diagram of
manufacture from whole milk, kheer, khoa, rabri, kulfi, dahi,
shrikhand, paneer, channa, ghee, lassi, peda, gulabjamun, rasogola.
Byproducts of dairy industry and their utilization.
Text Books
:
1.Outlines of Dairy Technology-Sukumar De
2.Technology of Milk Processing-Khan Q A and Padmanabhan
3.Principles of Dairy Processing-Warner J N
4.The Fluid Milk Industry Henderson J L
5.Indian dairy Products-Rangappa K S and Acharya K L
Subject Code No.: PTD-304Subject Title: Pharmacognosy
Teaching Scheme:
Theory: 3 hrs/week
Tutorial:
Credits: 3
Course Objectives
:
To understand the basic concepts of natural obtaining drugs
Unit-I
:
Definition, History, Scope and Development of Pharmacognosy,
importance of taxonomy and chemotaxonomy in evolution of
Pharmacognosy. Study of plant cell and tissue system in plant.
Unit-II
:
Sources of crude drug: Biological, marine, Mineral and plant tissue
culture as source of crude drug. Classification of crude drug:
Alphabetical, Morphological, Taxonomical, chemotaxonomical,
Chemical and Pharmacological classification of crude drug.
Unit-III
:
Cultivation collection processing and storage of crude drug, factors
influencing quality of crude drug, types of fertilizers, pest
management and pest control, plant hormones and their application
Unit-IV
:
Natural Mineral: sources, chemical constituents, adulterants and
uses of: Talc, Bentonite, Kaolin, Asbestos, Kieselguhr, and
Calamine. Biological sources, chemical constituents, adulterants
and uses with method of preparation of Carbohydrates and derived
products: agar, guar gum acacia, Honey, Isabgol, pectin, Starch,
sterculia and Tragacanth. Natural pesticides: Tobacco, Pyrethrum,
Neem
Unit-V
:
Alternative various systems of medicine practiced in India viz:
Ayurveda, Unani, Homeopathic and Siddha. The holistic concept of
drug administration in traditional systems of medicine. Introduction
to Ayurvedic preparations like Arishtas, Asvas, Gutikas, Tailas,
Chumas, Lehyas and Bhasmas.
Unit-VI
:
Studies of traditional drugs, common vernacular names, botanical
sources, morphology, chemical nature of chief constituents,
pharmacology, categories and common uses and marketed
formulations of following indigenous drugs: Amla, Kantkari,
Satavari, Tylophora, Bhilawa, Kalijiri, Bach, Rasna, Punamava,
Chitrack, Apamarg, Gokhru, Shankhapushpi, Brahmi, Ashoka,
Methi, Lahsun, Palash, Guggal, Gymnema, Shilajit, Nagarmotha,
Neem, Manjistha, Gulvel, Pippali and Chirata.
Text Books
:

Wallis T. E., Textbook of Pharmacognosy, CBS, Delhi

Jean Bruneton., Pharmacognosy and Phytochemistry, Lavosier
Publisher U.K.
Wagner and Bladt, Plant Drug analysis, Springer U.K.



V. E. Tylor, L. R. Brady and S. B. Robbers, Pharmacognosy,
K.M. Varghese Co.Bombay.
Indian Herbal Pharmacopoiea, K. M. Varghese Co.Bombay.

Craker L., Herbs, Spices And Medicinal Plants, CBS Publishers


V. V. Sivarajan, Introduction to the Principles of Plant
Taxonomy, Syndicate of university of Cambridge
O P. Sharma, Plant Taxonomy, Tata McGraw-Hill Education

Trease and Evans, Pharmacognosy, W. B. Saunders, New York
Subject Code No.: FTD-305Subject Title: Food Processing Technology-III
(Cereals, Legumes and Oilseeds Processing)
Teaching Scheme:
Theory: 3 hrs/week
Tutorial:
Credits: 3
Course Objectives
:
To get acquainted with the processing technology of cereals,
legumes and oilseeds.
Unit-I
:
Present status and future prospects of cereals, legumes and oilseeds
in India. Production, morphology, physicochemical properties,
classification and types, composition and nutritive value.
Unit-II
:
Post harvest processing of cereals, legumes and oilseeds at home
scale, cottage scale and commercial scale for drying, Parboiling of
paddy, rice, corn sorghum, pearl millet processing, dal milling.
Unit-III
:
Wheat types, classification, milling, flour types, uses for
manufacture of cakes, breads, biscuits, macaroni products.
Unit-IV
:
Soaking, cooking, sprouting, fermentation of grains and
manufacture of processed products. Oil extraction from oilseeds by
different methods, oil refining, oilseeds and legumes meals and
manufacture of different products.
Unit-V
:
Manufacture of different products from cereals, legumes and
oilseeds flours such as bhakri, roti, traditional products.
Unit-VI
:
Byproducts of wheat milling industry, rice milling industry, oil
extraction industry, legume milling industry and their utilization.
Text Books
:
1. Technology of Cereals- Kent
2.Post Harvest Technology of Cereals, legumes and OilseedsChakrawarthy
3.Post harvest Biotechnology of Legumes-Salunkhe DK and Kadak
SS
4.Post Harvest Biotechnology of Oilseeds - Salunkhe DK and
Kadak SS
Subject Code No.: PTD-305Subject Title: Pharmaceutics-II
Teaching Scheme:
Theory: 3 hrs/week
Tutorial:
Credits: 3
Course Objectives
:
To understand the basic concepts of formulation studies.
Unit-I
:
Unit-II
:
Unit-III
:
Unit-IV
:
Unit-V
:
Unit-VI
:
Text Books
:
Pharmaceutical Plant, location, layout
Plant location and lay out of an industry. Various factors affecting
locational aspects of chemical and pharmaceutical plants. Layout of
plant building and importance of flow sheet, difference between
scientific process and technological process, layout of various
departments, equipments, product lay out v/s process layout
Dosage Form Necessities and Additives
Antioxidants, preservatives, coloring agents, flavoring agents and
diluting agents, emulsifying agents, suspending agents, ointment
bases, solvents, and others
Parenterals - product requiring sterile packaging
Definition, types advantages and limitations, general formulation,
vehicles, production, procedure, production facilities, controls, tests,
selected IP injections, sterile powders, implants, emulsions,
suspensions formulation of calcium gluconate injection.
Suppositories (2-3 examples)
Ideal requirements, bases, manufacturing procedure, evaluation
methods, IP products
Semisolids (Ointments, pastes, creams and jellies)
Definitions, bases, general formulation, manufacturing procedure,
evaluation methods, IP products.
Pharmaceutical Aerosols
Definition, propellants, general formulation, manufacturing and
packaging methods, pharmaceutical applications. Impacts of
propellants on environment. Metered aerosol
Ophthalmic preparations
Requirement, formulation, methods of preparation, containers,
evaluation, IP products.
Formulation, design and evaluations of novel drug delivery system.
Radiopharmaceuticals.
 Govt. of India, Indian Pharmacopoeia, TheControllerof
Publication





B.P.Comission, British Pharmacopoeia, H.M.S.O.London
LeonLachman, Leiberman, Pharmaceutical Dosage Form: Table,
ChurchillLivingston
LeonLachman, Leiberman, Pharmaceutical Dosage Form:
DisperseSystem, ChurchillLivingston
AlfonsaGennara, Remingtons,TheScience Practice of Pharmacy,
Lippincott
Bankar Gilbert, CristoferT.Rhods, Modern Pharmaceutics,
MarcelDekker
Subject Code No.: FTD-306Subject Title: Food Biotechnology
Teaching Scheme:
Theory: 2hrs/week
Theory Examination (Duration): 2hrs
Tutorial:
Credits: 2
Course Objectives
:
To study the biotechnological aspects involved in food and its
application for development of food in relation to food security. It is
expected to learn genetics, molecular biology and basis for
developments of genetically modified foods and their safety issues
involved in food biotechnology
Unit-I
:
Unit-II
:
Unit-III
:
Unit-IV
:
Unit-V
:
Unit-VI
:
Prospectus of Bio-Technology Molecular genetics i.e. fundamentals
of molecular biology with special reference to chemistry and
biology and DNA. (Primary secondary and tertiary) structures,
Biological role of DNA in cell metabolism, Genetic recombination
mechanisms and technique used for improvement in microbial
strains, Applications of genetical control mechanism in industrial
fermentation process, (Induction, manipulation and recombination),
Recombinant-DNA technology (plasmids and cloning), Cell and
tissue culture, Continuous cultures,
Secondary metabolites synthesis, Application of Biotechnology in
food (Food industries), pharmaceuticals and agriculture and
Nutritional genomics.
Application of biotechnology for food plant waste utilization, Biogas plant, Bio technology approach for the exploitation of food and
industrially important microorganisms,
Applications of genetical control mechanism in industrial
fermentation process, (Induction, manipulation and recombination).
Cell and tissue culture, Continuous cultures, Secondary metabolites
synthesis.
Text Books
:
1Advances in Biotechnology Vol.1 Murayy Moo-Young
(Scientific and Engineering principles) C.W. Gambell and C.Vezina
2Advances in Biotechnology Vol-II Murayy Moo-Young
(Fuels, chemicals, foods and waste treatments) C.W. Gambell
and C.Vezina
3Advances in Biotechnology Vol-III Muray Moo-Young
(Fermentation Products)
4VIIth International Biotechnology Symposium (Feb 19-25
1984) held at New Delhi-Part-I
5VIIth International Biotechnology Symposium
(Feb. 19-25 1984) Held at New Delhi Part-II.
6Microbial Technology-Vol-I
Peppler and Perlman
(Microbial Process)
7
Microbial Technology-Vol-I I Peppler and Perlman
(Fermentation Technology)
Subject Code No.: PTD-306Subject Title: Pharma Biotechnology
Teaching Scheme:
Theory: 2hrs/week
Tutorial:
Credits: 2
Course Objectives
:
To understand the basic concepts of pharmaceutical biotechnology
Unit-I
:
Unit-II
:
Unit-III
:
Unit-IV
:
Unit-V
:
Unit-VI
:
Text Books
:
Plant Cell and Tissue Culture
Structure of plant cell, DNA, Genes and chromosomes. Cell and
tissue culture, Processes and applications
Animal Cell Culture
Introduction to animal cell culture, medium used in ATC. Use of
FCS, primary culture, secondary culture, cell line. Cloning: concept
and application with technical hurdles. Transgenic animals as
source of food, organs and tissues, concept of xeno transplant
Fermentation Technology and Industrial Microbiology
Fermentation as biochemical process, types of fermentations.
Recombinant DNA Technology
BASIC CONCEPTS
Biotechnology Derived Products
Sources and upstream processing.
Proteomics
1. Introduction
2. Genomic study, structural and functional genomes, human
genome project.
Formulation of Proteins and Peptides
 KeshavTreha, Biotechnology, New Age International publishers

DaanJACrommelinandRobertDSindelar,
PharmceuticalBiotechnololgy, Taylor And Francis

MichelG.Grooves, Pharmaceutical Biotechnology, Taylor and
FrancisgroupSecondedition

Gary Walsh, Pharmaceutical Biotechnology Concepts
AndApplication, Wiley InterscienceLtd.

AluizioBoremFabricoR.S antos, DavidE., Understanding
Biotechnology, Bowen,,Prentice& Hall
Dr. Babasaheb Ambedkar Marathwada University, Aurangabad
Practical (V Sem)
Subject Code No.: CED-321Subject Title: Lab. I- Mass Transfer Operation
Teaching Scheme:
Practical/Term Work: 4 hrs/week
Teachers Assessment: 25 marks
Credits: 2
End Semester Examination: 25 marks
Course Objectives
:
List of Practicals
:
(Not Less than 10)
List of Reference
Books
:
List of
Equipments
/Instruments
:
To help students to apply the mass transfer theory in real list
applications, understand separation processes and analysis methods
1. Diffusivity in gases (Stefan tube experiment)
2. Batch distillation
3. Plate Column Distillation
4. Packed Column Distillation
5. Absorption in packed column (physical)
6. Absorption in packed column (reactive)
7. Vacuum Drying (drying curve)
8. Filtration (medium and cake resistance)
9. Liquid-liquid equilibrium
10. Vapor-liquid equilibrium
11. Membrane filtration
12. Solubility data in crystallizer design
1. Unit Operations of Chemical Engineering, McCabe W. L., Smith
J.C., Harriot P.
2. Mass Transfer Operations, Treybal R.E.
Glass vessels, columns, burettes, pipettes, weighing balance,
volumetric flasks, packing, temperature sensors, pressure gauge,
vaccum pump, oven
Subject Code No.: CED-322Subject Title: Lab. II- Industrial Pollution Control
Teaching Scheme:
Practical/Term Work: 3hrs/week
Credits: 1
Course Objectives
:
List of Practicals
:
(Not Less than 10)
List of Reference
Books
:
List of
Equipments
/Instruments
:
To study analysis of pollutants.
1.
2.
3.
4.
5.
6.
7.
8.
To measure temperature and pH of given water sample.
To measure temperature and pH of given soil sample.
To determine moisture present in given soil sample.
To determine total solid present in a given water sample.
To determine settleable solid present in a given water sample.
To determine hardness of a given water sample.
To determine chloride content of given water sample.
To determine dissolved oxygen of a given water sample by
using Winkler’s method.
9. To determine biological oxygen demand of a given water
sample.
10. To determine chemical oxygen demand of a given water
sample.
11. To study various air sampling techniques
1. Waste water engineering,Metcalf and Eddy,tataMcGraw Hill
2. Water Supply Engineering Volume-I,S.K.Garg,Khanna
Publishers
Glass vessels, columns, burettes, pipettes, weighing balance,
volumetric flasks, Imhoff cone, Jar test apparatus,
Incubator,oven
Subject Code No.: FTD-323Subject Title: Lab. III- Food Packaging Technology
Teaching Scheme:
Credits: 2
Course Objectives
:
List of Practicals
:
(Not Less than 10)
List of Reference
Books
:
List of
Equipments
/Instruments
:
The objective of this subject is to impart practical knowledge and skills
related to different Food packaging
1. Identification of different types of packaging and packaging
materials
2. Determination of tensile strength of given material
3. Determination of tearing strength of paper
4. Measurement of thickness of packaging materials
5. To perform grease-resistance test in plastic pouches
6. Determination of bursting strength of packaging material
7. Determination of water-vapour transmission rate
8. Demonstration of can-seaming operation
9. Testing of chemical resistance of packaging materials
10. Determination of drop test of food package
11. Estimation of shelf-life of packaged food stuff.
12. Cutout Examination of can
13. Preparation of label for different food products
14. Visit to relevant industries
15. Introducing the students with the latest trends in packaging
consulting the websites and magzines
1.
2.
3.
4.
5.
6.
WVTR and OTR analyzer
Bursting strength analyzer
Tearing strength analyzer
Drop Tester
Tensile strength tester
Can reformer
GSM analyzer
Subject Code No.: PTD-323Subject Title: Lab. III- Pharmaceutical Analysis-I
Teaching Scheme:
Credits: 2
Course Objectives
:
To perform experimentation of titrimetric methods and its application
in pharmaceutical analysis.
List of Practicals
(Not Less than 10)
:
1. Methods of calibration: Pipettes, burettes, volumetric flask weighing
balance, set of weights.
2. Determination of viscosity of solution of one of the following
substances: gelatin or gum acacia or alcohol.
3. Acid-base titration: Preparation and standardization of 0.1 N HCl,
0.1 N NaOH, 0.1N H2SO4 one or more of the following drugs: aspirin
or ibuprofen or acetaminophen.
4. Non-aqueous titration: Preparation and standardization of 0.1N
perchloric acid. Assay of any one or more of the following drugs:
Atenolol or Salbutamol sulphate or Mebendazole or Norfloxacin.
5. Precipitation titration: Preparation and standardization of 0.1N silver
nitrate (Mohr’s method) - assay of saline or sodium chloride injection
or powder or potassium chloride.
6. Permanganometric titration: Preparation and standardization of 0.1N
potassium permanaganate.
Assay of ferrous sulphate or hydrogen peroxide or potassium bromide.
7. Cerimetric Titration: Preparation and Standardization of 0.1M ceric
ammonium sulphate. Assay of any one or more of the following drugs;
ferrous sulphate or ferrous gluconate or acetaminophen.
8. Iodimetric titration: Preparation and Standardization of 0.1N iodine
Assay of any one or more of the following drugs; ascorbic acid or
dimercaprol or analgin tablets.
9. Iodometric titration: Preparation and standardization of 0.1N/0.1M
sodium thiosulphate. Assay of any one or more of the following drugs;
isoniazid or chlorinated lime or copper sulphate.
10. Potassium iodate titration: Preparation and standardization of
0.05M Potassium iodate and 1M sodium thoisulphate. Assay of any one
or more of the following: potassium iodide or weak iodine solution or
aqueous iodine solution.
11. Sodium nitrite titrations: Preparation and standardization of 0.1N
sodium nitrite.
Assay of any one or more of the following drugs; calcium carbonate or
calcium gluconate or zinc oxide or calcium chloride or magnesium
sulphate.
12. Complexometric titrations: Preparation and standardization of
0.01N sodium edetate.
Assay of any one or more of the following drugs; calcium carbonate or
calcium gluconate or zinc oxide or calcium chloride or magnesium
sulphate.
13. Gravimetric analysis: Estimation of aluminium in alum or barium in
barium chloride.
List of Reference
Books
:
List of
Equipments
/Instruments
:
a) Beckett. A.H., Stenlake J.B, “Practical Pharmaceutical
Chemistry- Part one IV edition, CBS Publishers and
b) Jeffery G.H., Bassett J., Mendham J., Denney R.C., “Vogel’s
Textbook of Quantitative Chemical Analysis”, V Edition, ELBS
Publication, London.
c) Sheorey S., Honrao M., “Pharmaceutical Analysis – I
(Practical)”, I edition, Career Publications, Nashik.
d) Mann & Saunders, “Practical Organic Chemistry”, IV edition,
e) Pharmacopoeia of India, Vol. I & II, Controller of Publications,
Govt. of India. New Delhi.
Subject Code No.: FTD-324Subject Title: Lab. IV- Food Processing Technology-II
Teaching Scheme:
Credits: 2
Course Objectives
:
List of Practicals
:
(Not Less than 10)
1. Sampling and analysis of milk-physicochemical properties, and tests
for quality.
2. Clarification and separation of milk for cream.
3. Heat processing of milk-pasteurization by different methods.
4. Preparation of butter
5. Preparation of ghee
6. Preparation of ice-cream.
7. Preparation of dahi, shrikhand and lassi.
8. Preparation of khoa and khoa based sweets such as peda,
gulabjamun.
9. Preparation of channa and channa based sweets such as rasogola.
10. Preparation of cheese and yoghurt.
11. Preparation of special milks such as toned milk, condensed milk,
standardized milk, homogenized milk etc.
12. Visit to dairy plant
List of Reference
Books
:
List of
Equipments
/Instruments
:
1.Outlines of Dairy Technology-Sukumar De
2.Technology of Milk Processing-Khan Q A and Padmanabhan
3.Principles of Dairy Processing-Warner J N
4.The Fluid Milk Industry Henderson J L
5.Indian dairy Products-Rangappa K S and Acharya K L
Subject Code No.: PTD-324Subject Title: Lab. IV- Pharmacognosy
Teaching Scheme:
Credits: 2
Course Objectives
:
To perform experimentation of natural obtained drugs
List of Practicals
:
1. Study of microscope
2. Techniques in microscopy, camera Lucida, details of mountants,
clearing agents, micro-chemical reagents
(Not Less than 10)
3. Identification of mineral drug by morphological characters and
chemical characteristics-Agar, Tragacanth, Talc, Bentonite, Kaolin,
Asbestos, Kieselguhr, Calamine.
4. Micrometers and measurement of microscopic characters (Size of
starch grains/calcium oxalate crystal/fibers)
5. Study of morphological and microscopical characters of crude drugs
of monocot and dicot stem, leaves roots, bark fruits and seeds.
6. Morphological study of plants under various families mentioned in
theory (any two plant from each family) in local area.
7. Preparation of herbarium sheet and visit to Botany Department in
Herbarium section
8. Field visit-Study of Medicinal plants
List of Reference
Books
:
1. Practical Pharmacognosy by Khandelwal
List of
Equipments
/Instruments
:
Microscope
Light Microscope
Subject Code No.: FTD-325Subject Title: Lab. V- Food Processing Technology-III
Teaching Scheme:
Credits: 2
Course Objectives
:
To get acquainted with the processing technology of cereals, legumes
and oilseeds.
List of Practicals
:
1. Morphology and physicochemical properties of cereals, legumes and
oilseeds.
(Not Less than 10)
2. Parboiling of paddy, rice milling and rice products, other cereal
products.
3. Milling of wheat and wheat based products
5. Milling of sorghum, corn and millets.
6. Milling of legumes and legume based products
7. Extraction of oil from different methods.
8. Soaking, sprouting of legumes and cooking of dal.
9. Fermented products from legumes.
10. Production of breakfast cereals.
11. Production of traditional cereals, legumes and oilseed meals
products
List of Reference
Books
:
1. Technology of Cereals- Kent
2.Post Harvest Technology of Cereals, legumes and OilseedsChakrawarthy
3.Post harvest Biotechnology of Legumes-Salunkhe DK and Kadak SS
4.Post Harvest Biotechnology of Oilseeds - Salunkhe DK and Kadak
SS
List of
Equipments
:
/Instruments
Subject Code No.: PTD-325
Subject Title: Lab. V- Pharmaceutics-II
Teaching Scheme:
Credits: 2
Course Objectives
:
To perform experimentation of formulation.
List of Practicals
:
1. To prepare and evaluate the salicylic acid ointment (20 gm).
(Not Less than 10)
2. To prepare aspirin tablet by dry granulation method.
3. To prepare and evaluate dispersible tablet
4. To prepare acetyl salicylic acid tablet by wet granulation.
5. To evaluate the marketed uncoated and coated tablet formulations.
6. Quality control of marketed formulations.
7. To study film coating.
8. To study sugar coating.
9. Demonstration of microencapsulation.
10. To study entry procedures in aseptic area.
11. Microbial count of aseptic area in filling zone.
12. To study pyrogen test for sterile product.
13. Preservative sorption of rubber closure.
14. To prepare and evaluate calcium gluconate injection I.P.
15. Preparation and evaluation of ascorbic acid injection I.P.
16. To prepare water for injection and study sealing of ampoules.
17. To prepare tablet by direct compression.
18. To prepare capsule formulations of any one drug.
19. To prepare basic ophthalmic eye drop.
20. To prepare glycerol gelatin suppository.
21. To prepare PEG suppository.
22. To design layout of Pharmaceutical plant for tablet, parenterals.
23. To prepare effervescent granules with iron.
List of Reference
Books
:
List of
Equipments
/Instruments
:


AlfonsaGennara, Remingtons,TheScience Practice of Pharmacy,
Lippincott
Bankar Gilbert, CristoferT.Rhods, Modern Pharmaceutics,
MarcelDekker
Tablet Punching Machine
Capsule Feeling &Seeling machine
Laminar Air Flow
Tablet Coating Machine
Dr. BabasahebAmbedkarMarathwada University, Aurangabad
Syllabus of Third Year B. Tech. (Chemical)
(Semester-VI)
Subject Code No.: CED-351Title: Instrumentation & Process Control
Teaching Scheme:
Theory: 3 hrs/week
Tutorial: - 1hr/week
Credits: 4
Course Objective
Unit – I
Unit – II
Unit – III
Unit –IV
Unit – V
Unit - VI
Text Books
: To get students acquainted with the instrumentation and process control
system followed in the various foods, pharmaceutical and fine chemicals
industries.
: Measuring Instruments: Qualities of measurement, elements of
instrument, static & dynamic characteristics, measurements of
temperature and levels.
: Measurement of pressure, vacuum, humidity & pH in process
Industry in food, pharmaceutical and chemical industry. Flow measuring
devices for incompressible and compressible fluids.
: Methods for composition analysis. Principle and techniques
of instruments for composition analysis in process industry,
such as chromatography, spectroscopy, refractrometry .
: Introduction to process control ,Set point, disturbance, closed and open
loop control, feedback and feed forward.P,PD, PID, PI types of
controllers and their Principles
: Introduction to Simple system analysis : Laplace Transformation.
Block diagrams, linearization. First and higher order
System.
: Frequency response, distributed parameter system, dead time.
Feed back control, servo and regulator control. Time domain closed loop
responses, closed loop frequency response.
: 1) Industrial Instrumentation : Eckman, Wiley Eastern
2) Instrumental Methods of Chemical Analysis :Erwing, McGraw Hill.
3) Instrumentation & Process Measurements : W.Bottom, Orient
Longman.
4) Industrial Control &Instrumentation :W.Bottom, Orient Longman.
5) Outlines of Chemical Instrumentation & Process Control : A.
Suryanarayan, Khanna Pub., New Delhi.
6) Donald R. CoughaNowr : Process Systems Analysis and Control,
McGraw Hill Pub., New York.
7) Vyas R.P. : Process Control and Instrumentation, Central Techno
Pub.,
Nagpur.
8) Patranabis D. : Principles of Industrial Instrumentation, 2nd ed., Tata
McGraw Hill Pub. Co., New Delhi.
9) Patranabis D. : Principles of Process Control, Tata McGraw Hill Pub.
Co., New Delhi.
10) Gaikwad R.W., Misal S.A. : Process Dynamics & Control, Central
Techno Pub., Nagpur.
11) Stephanopoulos G. : Chemical Process Control and Introduction to
Theory & Practice, PHI, Latest Edition.
12) Considine D.N.: Process Instrumentation & Control Handbook,
McGraw Hill.
Subject Code No.: CED-352
Teaching Scheme:
SubjectTitle: Chemical Process Technology
Theory: 3 hrs/week
Tutorial: 1hr/week
Credits: 4
Course Objectives
:
The main objective of this course is to familiarize students with
various industrial processes. The vital role of industries in catering
the needs of society would be underlined. Students are expected to
learn and understand steps that are followed while converting a raw
material into finished product.
Symbolic representation of various unit operations,
Coal Chemicals, Carbonization of Coal, Construction and working
of Gasifiers, Gaseous fuels, Producer Gas, Water Gas, Natural Gas,
Industrial gases- Manufacture of carbon dioxide, Oxygen, Nitrogen
etc
Unit-II
: Manufacture of Industrial alcohol, Absolute alcohol, Manufacture
of Vinegar and acetic acid, Citric acid, Lactic acid, Tartaric acid,
Manufacture of synthetic flavors and colors used in food and
Pharma industries
Unit-III
: Manufacture of pulp and paper, Chlor alkali industry, Manufacture
of glass, Manufacture of detergent and soap,
Paints and pigments-formulation, composition and related
properties of paint, manufacture of various pigments
Unit-IV
: Manufacture of Starch, Manufacture of sugar, Manufacture of
various oils and fats, Oil extraction, Analysis of oil and fats,
Hydrogenation of oil, processing of oil, fat and waxes
Unit-V
: Sulpha drug manufacture, manufacture of Penicillin,
Introduction to Fine chemicals
Unit-VI
: Polymerization concept, Classification of polymers, manufacture of
Nylon, Polyethylene, Polyvinyl chloride etc
Text Books
: 1. Shreve’s Chemical Process Industries; George T. Austin; Mc.
Graw Hill
2. Outlines of chemical Technology; Charles E. Dryden
3.Industrial and manufacturing chemistry; Part-II;Volume-I and II
Geoffry Martin, Willfrid Francis
4.Unit Process In Organic Syntheis; P.H Groggins
5.Analysis, synthesis and design of chemical processes; Turton,
Bailie,Whiting, Shaeiwitz
6.Roger’s Industrial Chemistry; Volume-I; Roger’s and Furnas
7.Fine chemicals manufacture, technology and engineering;
A.Cybulski, J.A.Moulinj, M.M.Sharma, R.A.Sheldon
8.Fine Chemicals The industry and the business; Peter pollak
Subject Code No.: FTD-353Subject Title: Food Processing Technology- IV
(Spices & Flavor Tech)
Teaching Scheme:
Unit-I
Theory: 3 hrs/week
:
Tutorial:
Credits: 3
Course Objectives
:
To makestudents acquainted with the processing technology of
spices and flavor.
Unit-I
:
Unit-II
:
Unit-III
:
Unit-IV
:
Unit-V
:
Unit-VI
:
Text Books
:
Production and processing scenario of spice, flavour & plantation
crops and its scope.
Major spices: Post harvest technology, composition and processed
products of following spices and nuts
(1) ginger (2) chilli (3) turmeric (4) onion and garlic (5) pepper (6)
cardamom (7) arecanut, (8) cashew nut, (9) coconut.
Minor spices, herbs and leafy vegetables, Processing and utilization
of all spice, anise seed, sweet basil, caraway seed, cassia, cinnamon,
clove, coriander, cumin, dill seed, fern seed, nutmeg, malt, mint
marjoram, rose merry, saffron, sage, savoury, thyme, ajowan,
asafoetida, curry leaves.
Tea- types, processing, quality control. Coffee and cocoa
processing.
Flavour of major spices. Spice oil and oleoresins.
Flavours of minor spices.
Vanilla and annatto processing.
Standard specifications of spices.
Flavours of soft drinks, baking and confectionery.
Functional packaging of spices and spice products.
1. NIIR. 2004. Handbook on Spices. National Institute of Industrial
Research Board, Asia Pacific Business Press Inc.
2. Kenneth T. Farrell (1985). Spices, condiments and seasonings. The
AVI Pub. Company.
3. Kenji Hirasa and MitsnoTakemasa(1998). Spice Science and
Technology, Marcel Dekker, Inc.
4. Major Spices of India: Crop Management and Post Harvest
Technology. J.S.Purthi, ICAR publication, 1st Edition, 2003.
5. Minor Spices and Condiments: Crop Management and Post
Harvest Technology. J.S.Purthi, ICAR publication, 1st Edition,
2001.
6. Tree Nuts: Production, Processing, Products. J. G. woodruff,
AVI Pub. Co., 1st Edition, 1979.
7. Tea Production and Processing. B. Banerjee, Oxford & IBH
Pub. Co., 1st Edition, 1993.
8. Coffee Technology. M. Sivetz, AVI publishing Co., 1st Edition,
1979.
Minifie BW. 1999. Chocolate, Cocoa and Confectionery Technology.
3rd ed. Aspen Publ.
Subject Code No.: PTD-353Subject Title: Pharmaceutical Analysis-II
Teaching Scheme:
Theory: 3 hrs/week
Tutorial:
Credits: 3
Course Objectives
:
To understand basic concepts of different spectrophotometric &
chromatography techniques used in Pharmaceutical Analysis.
Unit-I
:
Unit-II
:
Unit-III
:
Unit-IV
:
Unit-V
:
Unit-VI
:
An introduction to instrumental methods
Classification of instrumental techniques, important consideration in
analytical method, basic function of instrumentation,
Electromagnetic radiation, spectoscopy
UV visible spectrophotometry
Beer’s Law, Lambert’s Law, Beer-Lambert’s law, Limitations UV
visible absorption spectra, Hypochromic shift, Hyperchromic shift,
Bathochromic shift, Hypsochromic shift, Instrumentation (Single
and Double Beam)
Infra-Red Spectrophotometry
Introduction, range of IR radiations, requirement of compounds to
absorb IR radiation, modes of vibrations, stretching and bending,
interpretation of IR spectra, sample preparation, solvent used in IR,
Instrumentation and application.
Nuclear Magnetic Resonance Spectroscopy
The NMR Phenomenon, Theory of NMR, Instrumentation,
Chemical shift and its measurement, Factors influencing chemical
shift, Solvent used in NMR, Spin-Spin coupling, Spin-Spin
splitting, Application of Proton NMR, Introduction to C-13 NMR.
Molecular Luminescence spectrophotometry
Introduction, Theory of Fluorescence and Phosphorescence, Factors
influencing Fluorescence and Phosphorescence, Instrumentation,
Applications.
Mass Spectrometry
Basic Principle, Instrumentation, Isotope abundance, The Molecular
ion, Metastable ion, Applications.
Thermal Analysis
Introduction to Thermal methods of analysis, Introduction to
Thermogravity (TG), Isothermal or Static Thermogravimetry,
QuasistaticThermogravimetry, Recording of results, Information
from TG curves, Factors affecting Thermogravimetric Curve,
Instrumentation of Thermogravimetry, Applications of TG,
Introduction to DTA and DSC.
Chromatography
Introduction, Classification, Theory, Column chromatography,
Paper Chromatography, Thin Layer Chromatography, High
Performance Liquid Chromatography, Gas Solid Chromatography,
Gas Liquid Chromatography, HPTLC.
Text Books
:
k)
l)
m)
n)
o)
p)
q)
r)
s)
t)
Beckett A.H, Stenlake J.B., “Practical Pharmaceutical
Chemistry – Part One”, IV editon, CBS Publishers and
Jeffery G.H., Bessett J., Mendham J., Denney R.C.,
“Vogel’s Textbook of Quantitative Chemical Analysis”, V
Editon, ELBS Publications, London.
KarAshutosh, “Pharmaceutical Drug Analysis”’ II edition,
New Age International Publisher, New Delhi.
Sheorey S., Honrao M., “Pharmaceutical Analysis- I
(Practical)”, I edition, Career publications, Nashik.
Connors K.A., “A textbook of Pharmaceutical Analysis”, III
edition, Orient Longman Publications.
Mann & Saunders, “practical organic chemistry”, IV edition,
Higuchi et al., “Pharmaceutical Analysis”, CBS Publishers,
New Delhi
Garratt D.C., “The Quantitative Analysis of Drugs”, II
edition, Sunders, New York.
Atherden L.M., “Bentley & Driver’s Textbook of
Pharmaceutical Chemistry”, VIII edition, Oxford University
Press, Mumbai.
Pharmacopoeia of India, Vol. I & II Controller of
Publications, Govt. of India, New Delhi.
Subject Title: Bakery & Confectionary Technology
Teaching Scheme:
Theory: 3 hrs/week
Tutorial:
Credits: 3
Course Objectives
:
To get acquainted with the processing technology of Bakery and
Confectionery products
Unit-I
:
Unit-II
:
Unit-III
:
Unit-IV
:
Unit-V
:
Milling of wheat- Roller flour milling process, break rolls, reduction
roll, design and operation of wheat milling process. Physicochemical and Rheological properties of dough.
Bakery products-Role of bakery ingredients, bread making methods
i.e. straight and sponge dough method, Quality control and testing
of raw material, testing of final product, bread faults, staleness and
roppiness in bread
Baked products from soft wheat-Cookies, Biscuits, cakes, role of
ingredients, faults and remedies.
Setting of bakery unit, bakery norms, specifications for raw
materials packaging, marketing of products, project report
preparation
Confectionery Technology- History, traditional confectionery
goods, types of confectionery.
Raw materials/ Ingredients-sugar, sugar qualities, physical,
chemical properties dextrose, fructose, lactose, caramel, maltose,
honey, sorbitol, mannitol, soya maltose, isomalt etc.
High boiled sweets- Introduction, composition, properties of high
boiled sweets, preparation of high boiled sweets, different types of
high boiled sweets.
Chocolate processing technology- Ingredients, mixing, refining,
conching, tempering, molding, cooling, coating, fat bloom.
Unit-VI
:
Text Books
:
Toffee- Definition, composition, types of toffee ingredient and their
role, batch and continuous method of toffee. Fondents-Fudge/
Creamy- Ingredients, methods, productivity lozenges- definition,
manufacturing methods, composition, faults and remedy.
Packaging requirements of bakery and confectionery products.
1. Bakery science and Cereal Technology- NeelamKhetarpaul
2. Technology of Cereals- Kent.
3. Basic Baking- S.C. Dubey.
4. Flour Milling Process-Scott
5. Sugar Confectionery and Chocolate Manufacture- R. Less and
E.B. Jackson
6. Chocolate, Cocoa & Confectionery Sci. & Tech.- Bernared W.
Minifie
7. Industrial Chocolate Manufacture and use-S.T. Beekelt I.
Subject Code No.: PTD-354Subject Title: Phytochemistry
Teaching Scheme:
Theory: 3 hrs/week
Tutorial:
Credits: 3
Course Objectives
:
Unit-I
:
Unit-II
:
Unit-III
:
Unit-IV
:
Unit-V
:
Unit-VI
:
Text Books
:
To understand the basic concepts of phytochemistry of natural crude
drugs
Diagnostic features and medicinal significance of Angiosperm
including the families:Apocynaceae, Solanaceae, Rutaceae,
Umbillifereae, Leguminoseae and Liliaceae.
Chemical constituents of Medicinal plants – Primary
metabolites:Carbohydrates, Lipids,
Proteins. Secondary
metabolites – Alkaloids, Glycosides (Anthraquinones, Cardiac,
Saponins, cyanogenetic, Flavanoids, Isothiocyanates, coumarins.)
Tannins, volatile oils (Terpenoids).
a. Definition and method of extraction, chemistry and method of
analysisb. Study of method of production, chemical constituents,
tests, uses, and adulterants of following:i) Castor oilii) Arachis
oiliii) Almond oiliv) Codliver oil
v) Shark liver oil
vi)
Spermaceti
vii) Cocoa butter
GLYCOSIDES:Definition, classification, general properties,
source, general method of isolation,estimation, diagnostic
characters,
chemistry,
adulterantsand
uses.
a. Cardiac glycosides: Digitalis, strophanthus, squill, thevetiab.
Anthracene glycosides:Senna, aloe, rhubarb, cascarac. Saponin
glycosides:dioscorea,
asparagus,
solanum
species,
safedmusali,liquorice, brahmi.
d. Cyanogenetic glycosides: wild
cherry bark, bitter almonde. Isothiocyanates glycosides: mustardf.
Bitter
glycosides:kalmegh,
picrorhizag.
Coumarin
glycosides:psroalea, visnage, ammih. Flavonoid glycosides:orange
peel, lemon peel, and gingko.i. Aldehyde glycosides: vanillaj.
Phenol glycosides: bearberry.
TANNINS:Definition, properties, classification, general method of
isolation, estimation,uses, adulterants of the following class of
drugs:i) Catechu ii) tannic acid iii) nut galls iv) ashoka v) arjunavi)
behera vii) myrobalans
Naturalfibers:Detailed study and pharmaceutical importance of
following naturalfibers:Cotton jute, hemp, silk, wool
1. AshutoshKhar, Pharmacognosy and Pharmaco-biotechnology,
New Age International Publishers.
2. Jean Bruneton., Pharmacognosy and Phytochemistry, Lavosier
Publisher U.K.
3. Trease and Evans, Pharmacognosy, W. B. Saunders, New York
4. V. E. Tylor, L. R. Brady and S. B. Robbers, Pharmacognosy,
K.M. Varghese Co.Bombay.
5. Indian Herbal Pharmacopoiea, K. M. Varghese Co.Bombay.
6. Kokate C.K Purohit A.P and Gokhale S.B, Pharmacognosy,
NiraliPrakashan.
7. V. V. Sivarajan, Introduction to the Principles of Plant
Taxonomy, Syndicate of university of Cambridge
8. O P. Sharma, Plant Taxonomy, Tata McGraw-Hill Education
9. V.D. Rangari, Pharmacognosy and Phytochemistry, Vol.1 & 2.
Subject Code No.: FTD-355Subject Title: Food Safety & Quality
Teaching Scheme:
Theory: 3hrs/week
Tutorial:
Credits: 3
Course Objectives
:
To makestudents acquainted with various aspects of food safety,
quality and risk assessment and management
Unit-I
:
Unit-II
:
Unit-III
:
Unit-IV
:
Unit-V
:
Unit-VI
:
Concept of food safety &quality: Quality attributes- chemical,
nutritional, microbial, physical and sensory; their measurement and
evaluation; sensory panel.
Hazards in food chain physical, chemical, biological; Toxins in
food, naturally occurring, bacterial and fungal.
Intrinsic toxins produced during processing and storage, Metals as
toxins – sources, contamination, toxicity and elimination. Pesticide
residues as toxini) Chlorinated ii) Non – chlorinated.
Permitted and non permitted food additives as and when amended.
Organic foods.
Microbial standards of fresh and processed foods.
Global Food safety Initiatives.
Indian & International quality systems and standards like ISO and
Food Codex.Pre requisite programs, food safety policies.
HACCP, BRC, SQF, Global GAP and other quality management
systems. Food adulteration and food safety.
Quality management systems in India,sampling procedures and
plans.
Various organizations dealing with inspection, risk analysis,
traceability and authentication, certification and quality assurance
(AGMARK, BIS). Domestic regulations.
Food Safety and Standards Act, 2006.
Export import policy, export documentation.
Quality manuals, documentation and audits.
Laboratory quality procedures and assessment of laboratory
performance. Applications in different food industries.
IPR and Patents.
Text Books
:
9. Food Quality Assurance-InteazAlli
10. Quality Control in Food Industry- Krammer A &Twigg
BA.1973. Vol. I, II. AVI Publ.
11. Sensory Evaluation of Food - Theory and Practice- Jellinek G.
1985. Ellis Harwood.
12. Food Hygiene and Sanitation-S. RodaySafety of Foods (II
Edition)-H.D. Graham
13. Guide to Quality Management Systems for Food Industries.
Blackie Academic- Early R.1995.
14. Food Chemistry (New Edition)-Owin R. Fenema
15. Food Microbiology-W.C. Frazier and D.C. Westhoff
16. Food Microbiology-M.R. Adams and M.O. Moss
17. Handbook of Food Toxicology-S.S. Deshpande
18. Food Additives Toxicology-J.A. Maga and A.T. Tu
19. Regulatory status of Direct Food Additives- Furia TE.1980.
CRC Press.
20. Food safety and Food quality 1st Edition- Harrison R M
21. Food Safety & Quality Assurance, 2nd Edition-Hubbert
22. http://www.fssai.gov.in/
http://www.codexalimentarius.org/
Subject Code No.: PTD-355Subject Title: Physical Pharmacy
Teaching Scheme:
Theory: 3hrs/week
Tutorial:
Credits: 3
Course Objectives
:
Unit-I
:
Unit-II
:
Unit-III
:
Unit-IV
:
Unit-V
:
To learn and understand basic concept and principles of physical
pharmacy.
Composition &Physical States of Matter
Intermolecular forces &their impact on state of the matter. Various
physical properties of matter, dipole moment, dielectric constant,
VanDerwaal’sequation &critical phenomenon, liquefaction of gases,
aerosols.
Colligative Properties
The liquid state, vapor pressure, ideal & real solutions. Raoult’slaw,
elevation of boiling point, depression of freezing point, osmotic
pressure, determination of molecular weight based on colligative
properties.
Phase Rule
One, two, & three component systems along with their applications.
Solid- solid, solid - liquid, & liquid-liquid systems.
Solutions
Solubility, factors affecting solubility, solubility curves. Types of
solutions, effect of co-solvency, pH &other factors on solubility.
Solubility of gases in liquids, liquids in liquids, &solids in liquids,
critical solution temperature, law of partitioning &its applications.
Solute solvent interactions.
Micromeritics:
Particle size and distribution, average particle size number and
weight distribution, particle number, method of determining
particle size and volume, optical microscopy, sieving,
sedimentation, determining surface areas, permeability,
adsorption, derived properties of powders, porosity, packing
arrangement densities, bulkiness and flow properties.
Surface and Interfacial Phenomenon:
Liquid interface, surface and interfacial tensions, surface free
energy, measurement of surface and interfacial tension, spreading
coefficient, adsorption and liquid interfaces, surface active agents,
HLB classification, solubilization, detergency, absorption at solid
interfaces, solid gas and solid liquid interfaces, complex films,
electrical properties of interfaces.
Viscosity and Rheology:
Newtonian systems, law of flow, kinematics viscosity, effect of
temperature, non Newtonian systems, pseudoplastics, dilatant,
plastic, thixotropy in formulations, determination of viscosity and
thixotropy by capillary, falling ball, rotational viscometer,
application of rheology in pharmacy.
Dispersion systems:
Colloidal dispersions: Definition, types, properties of colloids,
protective colloids, application of colloids in pharmacy.
Unit-VI
:
Text Books
: 1.Glasstone, Samuel, Text Book of Physical Chemistry, McMilan
Publishers
2. Carstensen, J.T., Advanced Pharmaceutical Solids, MarcelDekker
3. Connors, K.A., Chemical Stability Of Pharmaceuticals, WileyJ.
4. Martin, Alfred, Physical Pharmacy, Waverley Publishers
5. Conners,K.A., Thermodynamics Of Pharmaceutical Systems,
WileyJ.
6. Raymond, Chang, Physical Chemistry with Applications to
BiologicalSystem, CollierMcMilanInternationalEd.
Subject Code No.: FTD-356Subject Title: Food Processing Tech-V
(Meat, Fish & Poultry Processing)
Class
Test: 10 marks
Teaching Scheme:
Theory: 2hrs/week
Tutorial:
Credits: 2
Course Objectives
:
Unit-I
:
Unit-II
:
Unit-III
:
Unit-IV
:
Unit-V
:
Unit-VI
:
Text Books
:
To get acquainted with the processing technology of meat, fish and
poultry products.
Present status and prospects of meat, fish and poultry processing
industries in India and importance in national economy.
Meat muscle structure, chemical composition and physico-chemical
properties of meat muscle, types of meat and meat animals.
Pre-slaughter care of animals, abattoir design and layout, anti
mortem inspection, methods of slaughtering, dressing, cutting, post
mortem inspection, judging and grading of wholesale and retail cuts
of meat. Post mortem changes-rigor mortis and factors affecting
biochemical changes.
Poultryegg structure, composition, quality characteristics,
processing and preservation of eggs. Eggs products.
Types of fish, quality characteristics, dressing of fish, preservation
of fish by drying, salt curing, smoking and freezing. Fish products.
Processing and preservation of meat-mechanical deboning, aging or
chilling, freezing, pickling, curing, cooking and smoking of meat.
Meat tenderization. Meat products. Meat plant sanitation and
hygiene. Byproducts utilization of abattoir, poultry and fish
processing industries.
1. Principles of meat Science- Forrest F J
2. Meat Hand Book- Albert Levie
3. Developments in Meat Science-Ralston Lawrie
4. Poultry Production-Singh R A
5. Fish Processing in India-ICAR
Subject Code No.: PTD-356Subject Title: Biopharmaceutics
Teaching Scheme:
Theory: 2hrs/week
Tutorial:
Credits: 2
Course Objectives
:
Unit-I
:
Unit-II
:
Unit-III
:
Unit-IV
:
Unit-V
:
Unit-VI
:
To understand basic concepts of Biopharmaceutics &
Pharmacokinetics.
Introduction:
Definitions of absorption, distribution, metabolism, excretion, half
life, first pass metabolism, entero-hepatic cycling, bioavailability,
biopharmaceutics,
pharmacokinetics,
pharmacodynamics,
bioequivalence.
Absorption:
Physiology of GIT & cell membranes, fluid mosaic model.
Mechanism of drug absorption: passive diffusion, active transport,
facilitated diffusion, ion pair transport, paracellular transport,
vesicular transport.
Factors affecting bioavailability:
Biological Factors: Gastric emptying, GI pH, interaction with food &
normal GI constituents, diseased state, blood flow to GIT, drug
stability in GIT.
Physicochemical factors: Effect of pH, pKa&lipophilicity of drug
(pH partition hypothesis)
Dissolution:
Diffusion theory, surface renewal theory, limited salvation theory,
methods to enhance dissolution, polymorphism, salt formation,
hydrates/solvates, complexation.
Introduction to Biopharmaceutical Classification system.
Distribution:
Factors
affecting
distribution,
Physicochemical
factors,
Physiological factors, various barriers for drug distribution,
miscellaneous factors like age, diet, diseased state, obesity, drug
interactions. Apparent volume of distribution and its measurement.
Elimination of drug:
Principle processes in urinary excretion, factors affecting renal
excretion, concept and estimation of clearance, organ clearance,
hepatic clearance, factors affecting hepatic clearance.
Non renal routes of excretion: salivary, mammary, pulmonary,
skin/dermal, gastro intestinal.
Dosage regimen:
Design of dosage regimen, dose size, dosing frequency, fluctuations,
steady state concept, time required to reach steady state,
loadingdose, maintenance dose, individualization of dosage.
Introduction to pharmacodynamic:
Drug concentration and pharmacological response, therapeutic
Text Books
:
window, graded and quantal response, pharmacodynamic models,
linear model, logarithmic model, E-max model, intensity and
duration of action-concentration relationship
Bioavailability and bioequivalence:
Absolute and relative bioavailability, purpose of bioavailability
study, protocol and study design for bioavailability, wash out period,
reference and test products, methods for estimation of
bioavailability: plasma data, urine data. Concept of IVIVC.
1. LeonShargel,, Comprehensive Review of Pharmacy, Lippincott
2. MiloGibaldi, Bio Pharmaceutics and Clinical Pharmacokinetics,
Marcel Dekker Inc.USA
3. WellingandTSE, Pharmacokinetics Regulatory, Industrial
andAcademic Prospectives(Vol.57), Marcel Dekker Inc.USA
4.WillingandTSE, Pharmaceutical Bioequivalence (Vol.48), Marcel
Dekker Inc.USA
5. MadanP.I., Biopharmaceutics and Practical Pharmacokinetics,
Whittier Publications
Subject Code No.: CED-371SubjectTitle: Lab. VI- Instrumentation &
Process Control
Teaching Scheme:
Credits: 1
Course Objective
:
To acquaint the students with instrumentation and process control
system followed in the industry.
List of Practicals
(Not Less than 10)
1. Time Constant of mercury thermometer
2. Response of single tank liquid level system
3. Dynamics of mercury manometer – under damped
4. Dynamics of thermocouple.
5. Dynamics of two tank liquid level system without interaction.
6. Dynamics of two tank liquid level system with interaction.
7. Dynamics of thermal system (Batch Heater)
8. Dynamics of liquid level system with proportional control.
9. Dynamics of mercury manometer- Over damped
Data acquisition, ADC and use of DAC.
List of Reference
Books
1) Industrial Instrumentation : Eckman, Wiley Eastern
2) Instrumental Methods of Chemical Analysis :Erwing, McGraw Hill.
3) Instrumentation & Process Measurements : W.Bottom, Orient
Longman.
4) Industrial Control &Instrumentation :W.Bottom, Orient Longman.
5) Outlines of Chemical Instrumentation & Process Control : A.
Suryanarayan, Khanna Pub., New Delhi.
6) Donald R. CoughaNowr : Process Systems Analysis and Control,
McGraw Hill Pub., New York.
7) Vyas R.P. : Process Control and Instrumentation, Central Techno
Pub.,
Nagpur.
8) Patranabis D. : Principles of Industrial Instrumentation, 2nd ed., Tata
McGraw Hill Pub. Co., New Delhi.
9) Patranabis D. : Principles of Process Control, Tata McGraw Hill
Pub.
Co., New Delhi.
10) Gaikwad R.W., Misal S.A. : Process Dynamics & Control, Central
Techno Pub., Nagpur.
11) Stephanopoulos G. : Chemical Process Control and Introduction to
Theory & Practice, PHI, Latest Edition.
12) Considine D.N. : Process Instrumentation & Control Handbook,
McGraw Hill.
List of
Equipments
/Instruments
Subject Code No.: CED-372SubjectTitle: Lab. VII- Chemical Process Technology
Teaching Scheme:
Credits: 1
Course Objective
:
List of Practicals
1. 1.Preparation of Soap
(Not Less than 10)
2. 2.Preparation of Detergent
3. 3.Preparation of yellow Pigment
4. 4.Preparation of blue Pigment
5.Preparation of Nylon 6,6 polymer
6.Determination of Saponification value of fat
7.Determination of iodine value of fat
8.Determination of acid value of fat
9.Preparation of biodiesel
10.Extraction
List of Reference
Books
5.
List of
Equipments
/Instruments
6.
Subject Code No.: FTD-373SubjectTitle: Lab. VIII- Food Processing Technology-IV
(Spices & Flavor Tech)
Teaching Scheme:
Credits: 2
Course Objective
:
To make students acquainted with different techniques of processing
and preservation of spices and flavor.
List of Practicals
(Not Less than 10)
1. Identification and characterization of flavouring compounds of
spices.
2. Study of standard specification of spices.
3. Chemical analysis of spices moisture, valuable oil, specific gravity,
refractive index, acid value.
4. Valuable oil determination.
5. Extraction of oil from clove, pepper, cardamom-chili.
6. Extraction of oleoresins-Turmeric, ginger, pepper, clove.
7. Steam distillation of spices.
8. Piperine estimation in pepper oleoresin.
9. Determination of curumin content in turmeric.
10. Preparation of curry powder
11. Packaging study of spices
Visit to spices processing/flavor industry.
List of Reference
Books
1. AOAC (2002). Official Methods of Analysis, 16th Ed., Association of
Official Analytical Chemists Washington, DC.
2. 2. http://www.fssai.gov.in/
3. 3. http://www.codexalimentarius.org/
List of
Equipments
/Instruments
4. Soxhlet apparatus, Distillation unit
Subject Code No.: PTD-373SubjectTitle: Lab. VIII- Pharmaceutical Analysis-II
Teaching Scheme:
Credits: 2
Course Objective
:
List of Practicals
(Not Less than 10)
List of Reference Books
2.
To make students acquainted with different techniques of
Pharmaceutical Analysis.
A) Practicals:
1. Calibration of pH meter
2. To determine the pka value of dibasic acid using pH meter
3. To determine the pka value of tribasic acid using pH meter
4. Calibration of conductometer and estimation of conductivity
of distilled water
5. Calibration of UV-Vis spectrophotometer as per IP
6. Effect of pH and solvent on UV spectrum of given compound
7. Assay of following formulations or drugs using UV-Vis
spectroscopy as per IP
Propranolol tablet, paracetamol tablet, atenolol tablet,
rifampicin/ rifampicin capsule, albendazole tablet
8. Estimation of salicylic acid by colorimetry
9. Assay by fluorimetry of a given drug eg; Quinine sulphate
10. Preparation and activation of chromatographic plate
11. Separation of given mixture of amino acid by using TLC
12. Separation of mixture of amino acid using paper
chromatography
B) Demonstration Experiments
1. Demonstration of IR
2. Demonstration of DSC
3. Demonstration of HPLC
1. Silverstein R. M., G. C. Bassler Spectrometric Identification
Of Organic Compounds John Wiley & Sons, New York.
2. Dyer J. R., Applications Of Absorption Spectroscopy Of
Organic Compounds Englewood, U S A.
3. United State Pharmacopoea U. S. Govt.
4. B. P. Commission British Pharmacopoea H. M. S. O.
London
5. Govt. of India Indian Pharmacopoea The Controller of
Publications Delhi
6. Walter Lund British Pharmaceutical Codex The Pharm
London
National Formulary Royal Londons
List of
Equipments/Instruments
5. pH meter, Conductometer, UV-Vis spectrophotometer,
colorimeter, by fluorimeter, IR, DSC, HPLC
6.
Subject Code No.: FTD-374SubjectTitle: Lab. IX- Bakery & Confectionary
Technology
Teaching Scheme:
Credits: 2
Course Objective
:
List of Practicals
To get acquainted with different techniques of processing and
preservation bakery and confectionery products.
1. Determination of gluten content in wheat flour sample
2. Determination of dough raising capacity of wheat flour.
(Not Less than 10)
3. Manufacturing technology of bread making.
4. Manufacturing technology of cake and cookies making.
5. Manufacturing technology of biscuit making.
6. Manufacturing technology of different chikki
7. Manufacturing technology of Chocolate.
8. Manufacturing technology of fruit toffee.
9. Manufacturing technology of fruit candy.
10. Manufacturing technology of high boiled sweets.
11. Manufacturing technology of Nan- Katie.
12. Visit to bakery and confectionery industry.
List of Reference
Books
List of
Equipments
/Instruments
7.
Subject Code No.: PTD-374SubjectTitle: Lab. IX- Phytochemistry
Teaching Scheme:
Credits: 2
List of Practicals
To get acquainted with different techniques of extractions and its
analysis.
1. Extraction of sennoside as a calcium salt from senna.
(Not Less than 10)
2. Extraction of curcumin from rhizomes of turmeric.
Course Objective
:
3. Extraction of Ammonium glycerrhizate from liquorice.
4. Extraction of Hesperidins from orange peel.
5. Extraction of total saponin from fenugreek
6. Extraction of caffine from Tea powder
7. Extraction of Nicotine from tobacco
8. Extraction of vasicine from vasaka.
9. Extraction of eucalyptus oil.
10. Extraction of Tannic acid from Myrobalon.
11. Study TLC of Calcium sennoside with Kayamchurna
12. Study TLC of curcumin with Bajranglep.
13. Study TLC of Piperine for Triphalachurna.
14. Study of Marketed Nilgiri oil with extracted oil.
15. To determine total citral contain in lemonoil.
16. To estimate Total Triterpenoids by colorimetric Method
17. ToEstimate Rutin byUV-Visible spectrophotometric method.
List of Reference
Books
1. Wallis T. E., Textbook of Pharmacognosy, CBS, Delhi
2. Jean Bruneton., Pharmacognosy and Phytochemistry, Lavosier
Publisher U.K.
3. Wagner and Bladt, Plant Drug analysis, Springer U.K.
List of
Equipments
/Instruments
4. V. E. Tylor, L. R. Brady and S. B. Robbers, Pharmacognosy, K.M.
Varghese Co.Bombay.
5. Indian Herbal Pharmacopoiea, K. M. Varghese Co.Bombay.
Soxhlet apparatus, Distillation unit
Subject Code No.: FTD-375SubjectTitle: Lab. X- Food Safety & Quality
Teaching Scheme:
Credits: 2
Course Objective
List of Practicals
(Not Less than 10)
:
To make students acquainted with food safety and quality management
system followed in the laboratory and industry.
1. Study of national and international quality standards for different
fresh and processed foods.
2. Estimation of Salmonella /Shigella/ Stachyphylococcus from food
samples
3. Isolation and identification of Listeria and E. Coli
4. Estimation of fungal toxins from food samples. (Different types of
foods)
5. Detection of heavy metal (lead, arsenic, mercury etc.) from foods.
6. Detection and estimation of food additives and adulterants.
7. HACCP for food industries by taking few models
8. Preparation of HACCP chart
9. Preparation of quality policy & documentation
10. Visit to export oriented food processing industry
Visit to food testing/public health laboratory.
List of Reference
Books
List of
Equipments
/Instruments
1. Training Manual for food safety and quality.
2. AOAC (2002). Official Methods of Analysis, 16th Ed., Association
of Official Analytical Chemists Washington, DC.
3. Laboratory methods in food microbiology-W. F. Harrigan
4. Food Quality Assurance-InteazAlli
5. HACCP System and Guidelines for Its Application, Codex
Alimentarius Commission, Joint FAO/WHO Food Standards
Programs
6. http://www.fssai.gov.in/
http://www.codexalimentarius.org/
Atomic Absorption Spectrophotometer. Viscometer, Gas
Chromatography/Mass Spectrometry (GC/MS) system, High Pressure
Liquid Chromatography (HPLC), Thin Layer Chromatography,
Autoclave, Incubator
Subject Code No.: PTD-375SubjectTitle: Lab. X- Physical Pharmaceutics
Teaching Scheme:
Credits: 2
Course Objective
List of Practicals
(Not Less than 10)
:
To make students acquainted with different practical aspects of
Physical Pharmaceutics..
1. To determine molecular weight of (anthracene/ phenanthrene) by
Beckman’s thermometer method
2. To determine the upper consolute temperature and composition of
phenol -water system
3. To determine the effect of impurity on upper consolute temperature
of phenol water system
4. To determine the refractive index and refrachor of given sample
having molecular weight
5. To determine the molecular weight of given sample by Rast’s
camphor method
6. To determine partition coefficient of benzoic acid / salicylic acid /
iodine in chloroform / benzene water system
7. To determine the energy of activation of methyl / ethyl acetate
hydrolysis
8. To determine the surface tension and parachore of given sample
using stalagmometer
9. To determine the specific surface of charcoal using acetic acid
adsorption
10. To determine the specific surface of charcoal using acetic acid
adsorption
11. To determine critical micellar concentration (CMC) of given ionic
surfactant by conductometric measurement
12. To determine the effect of surfactant (tween 80) on solubility of
salicylic acid
13. To determine the effect of electrolyte on sedimentation of calamine
suspension
14. To determine the particle size distribution of an emulsion using
optical microscopy
15. To determine the particle size distribution using sieve analysis
16. To study the effect of lubricant on flow property of given powder
17. To determine the various densities and porosity of given powder
system
18. To determine the viscosity and rheogram of given sample of liquid
19. To determine the molecular weight of PVP / PVA using Oswald’s
List of Reference
Books
List of
Equipments
/Instruments
viscometer
20. To demonstrate viscosity measurement using Brookfield’s
viscometer
1. Kim CherhgJu, Advance Pharmaceutical Physicochemical
Principles, CRC Press
2. M.E.Aulton, Pharmaceutics: The Science of Dosage Form Design,
Churchill Livingstone
3. MartinAlfred, Physical Pharmacy, Lippincott
4. MooreW.J., Physical Chemistry
5. RaymondChang, Physical Chemistry for Biosciences, University
Sciences Books
6. GinnaroA.R., "Remington:Thescience and Practice of Pharmacy",
Mack Publishingcompany.
Stalagmometer, conductometer, optical microscope, sieves, Oswald’s
viscometer, Brookfield’s viscometer

TY Syllabus - Dr. Babasaheb Ambedkar Marathwada University

Transcription

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