Dr.

Babasaheb Ambedkar Marathwada University, Aurangabad

UNIVERSITY DEPARTMENT OF CHEMICAL TECHNOLOGY
(Faculty of Engineering & Technology)

Syllabus of Fourth Year B. Tech. (Chemical)

(Semester-VII)

Subject Code No.: CED-401 Title: Plant Design & Project Engineering

Teaching Scheme: Class Test: 20 marks

Theory: 3 hrs/week Examination (Duration): 3 hrs
Tutorial: - Theory Examination (Marks): 80
Credits: 3
Unit I Introduction to design, Analysis of chemical manufacturing process, steps in
product development, Role of literature survey, pilot plant, semi-commercial
plant, scale up techniques, plant location, plant lay out.
Unit II Piping and instrumentation diagram, basic symbols, pipe size, mechanical design
of piping, piping systems, pipe supports, pipe fittings, piping layout concept of
thermal expansion and vibration in pipes.
Unit III Equipment selection specification and design: Screening, Packed and tray column
design, gravity settler, evaporators and dryers. Material of construction of above
equipments.
Unit IV Simple and compound interest, costing and project evaluation, cash flow, rate of
return, pay back period, break even analysis, Project management and scheduling.
Unit V Depreciation, Types of depreciation, concept of salvation, scrap value, book
value.
Unit VI Concept of optimization, need for optimization, scope and hierarchy of
optimization, essential features of optimization, general procedure for solving
optimization problems, obstacles to optimization, basic concepts in LPP,
Industrial applications of optimization
Text Books 1. Plant design and economics for chemical engineers, Peters and
Timmerhaus, Mc Graw Hill.
2. Coulson’s and Richardson’s Chemical Engineerin-Vol-6,Sinnott R.K
3. Chemical Engineering Handbook, Perry J.H, Mc Graw Hill.
4. Plant design,S.D.Dawande
5. Process equipment design, Joshi and Mahajan
6. PERT and CPM,Srinath,Affiliated East press Pvt Ltd,New York
7. Conceptual Design of chemical Process, Douglas J.M,
8. Applied project engineering and management, Ernst Ludwig, Gulf
publishing Co
Subject Title Chemical Reaction Engineering
Subject : CED- No. of Credits : 03
Code
402
No. of Periods / Week : 03
Assignments/Sessional : 20%
Semester Exam. : 80%
Unit-I Introduction to chemical reaction engineering, extent of reaction, Law of mass
action, rate equation, definition of reaction rate, classification of chemical
reactions, elementary and non-elementary reaction, Molecularity of reaction ,
order of reaction, theories of reaction rate: collision theory, transition state theory,
temperature dependency from Arrhenius law, concept of activation energy,
Arrhenius law, factors affecting rate of reaction, search for mechanism
Unit-II Ideal reactor, batch reactor, plug flow reactor, continuous stirred tank reactor,
performance equation of reactor, space time and space velocity, Interpretation of
kinetic data: integral method, differential method, half life period method,
isolation method
Unit-III : Design for multiple reactions, reaction in series and parallel, Recycle reactor,
optimum yield and conversion, selectivity, reactivity and yield problems,
autocatalytic reactions.
Unit-IV : Temperature and pressure effects on reaction, heat of reaction, Iso-thermal, non-
isothermal and adiabatic operation.
Unit-V : Introduction to non-ideal flow, definition of residence time distribution, micro-
fluid and macro-fluid, earliness and lateness of mixing, exit age distribution, E
curve, F curve, C curve, pulse experiment, step experiment.
: Basic idea of catalysis, properties of catalyst, Steps in catalytic reaction, Role of
Unit-VI adsorption, surface reaction and desorption, diffusion in catalyst, concept of
Thiele modulus, catalyst preparation selection of a model, Shrinking core model
and progressive concentration model, catalyst poisoning.
Text Books : 1. Chemical reaction engineering, Octave Levenspiel, Wiley Eastern Ltd. Third
Edition.
2. Elements of chemical reaction engineering, Fogler, PHI
3. Chemical engineering kinetics, Smith J.M, Mc Graw Hill, second edition
4.Principles of reaction engineering, Dawande S.D, Central techno publication
4. Catalytic Reaction Engineering, Carberry J.J, Mc Graw Hill
5. Introduction to chemical reaction engineering and kinetics, Ronald Missen
Subject Title Food Analysis
Subject : FTD- No. of Credits : 03
Code 403
No. of Periods / Week : 03
Assignments/Sessional : 20
Semester End Exam. : 80
Unit-I : Types of samples analysed, steps in analysis, choice of methods; sampling
procedures, considerations and sample preparation; Evaluation of analytical data –
accuracy and precision, sources of errors, specificity, sensitivity and detection
limits, regression analysis, reporting results etc.
Unit-II : Analysis of chemical constituents, their characterization and significance-
moisture, ash, minerals, lipids, fat, proteins, fibre, titratable acidity, starch,
reducing sugars etc.
Unit-III : Food Rheology and viscosity: Shear stress, shear rate, torque, Newtonian and
Non-Newtonian flow and their further classification, measurement of rheology
and its importance, Factors affecting consistency and viscosity, measurement of
viscosity and consistency with Brookfield synchrolectric viscometer, Stormer
viscometer, Ostwald viscometer, Bostwick consistometer, Adams consistometer
etc.
Kinesthetics and Texture: Food texture, Physical characteristics of food,
working of texture measuring instruments such as Texture Analyser, Instron
Universal Testing machine, Fruit pressure tester, puncture tester, succulometer,
tenderometer, texturometer, maturometer, fibrometer, Texture Profile Analysis
(TPA) etc.
Unit-IV : Spectroscopic analysis of foods – basic principles, UV, visible, fluorescence, IR,
AAS, MS, NMR. Chromatographic analysis of foods – basic principles, TLC,
HPLC, GC, LC, principles and applications etc.variation.
Unit-V : Colour: Importance and need of colour determination, methods of colour
determination with Spectrophotometer, Colorimeter, Hunter Colour lab, CIE
system, Lovibond Tintometer, Munsell colour and colour difference meter, Disc
colorometry and their applications.
Flavour: Importance of flavour, food flavours, factors affecting food product
flavours, measurement of food flavours, theory of taste and smell etc.
Unit-VI : Analysis of vitamins, pigments, flavours, extraneous matter, pesticides and
mycotoxins. Microscopic analysis of foods, Other methods- potentiometry,
enzymatic, immunoassays, thermal analysis, Analysis of genetically modified
foods etc.
Text Books 1. i) Sensory Evaluation of Food - Theory and Practice- Jellinek G. 1985. Ellis
 Harwood.
2. Food safety and Food quality 1st Edition- Harrison R M
3. AOAC (2003). Official Methods of Analysis, 17th Ed., Association of Official
Analytical Chemists Washington, DC.
4. Laboratory methods in food microbiology-W. F. Harrigan
5. Pearson‘s Chemical Analysis of foods- Kirk, RS and Sawyer, R.
6. Handbook of Analysis and Quality Control for Fruit and Vegetable Products-
Ranganna S. , 2nd Ed, Tata-McGraw Hill Publ.
7. Food Analysis: Theory and Practices- Pomeranz Y. and Meloan CE.
8. Food Analysis and Quality Control- M. Jacob
Handbook of Food Analysis- Leo ML, 2nd Edition. Vol- 1, 2 &
Subject Title Phytopharmaceutical Technology
Subject : PTD- No. of Credits : 03
Code
403
No. of Periods / Week : 03
Assignments/Sessional : 20%
Semester Exam. : 80%
Unit-I : Definition, source of herbal raw materials, identification, authentication,
standardization of medicinal plants as per WHO guidelines & different herbal
pharmacopoeias. Collection and processing of herbal drugs. Seasonal &
geographical variations; natural & artificial drying methods. Packaging & labeling
of herbal drugs prior to extraction.
Unit-II : Volatile oils : General methods of obtaining volatile oils from plants, Study of
volatile oils from Mentha, Coriander, Cinnamon, Jatamansi, Cumin, Black
pepper, Cassia, Lemon peel, Orange peel, Lemon grass, Citronella, Caraway, Dill,
Spearmint, Clove, Fennel,
Nutmeg, Eucalyptus, Chenopodium, Cardamom, Valerian, Musk, Palmarosa,
Gaultheria,
Unit-III : Alkaloidal Phyto-constituents: Chemistry, Isolation, Estimation and Importance
of Ephedrine, Reserpine, Caffeine, Morphine, Papaverine, Ergotamine, Quinine,
Solasodine, Camptothecin Vincristine and Vinblastine.
Unit-IV : Analysis of Bioactive Components of Natural Sources:
Phyto-chemical standardization of raw herbal extracts and their formulation by
using TLC, HPTLC, GC, HPLC, UV& IR techniques.
Unit-V : Standardizations: Determination of physical and chemical constants such as
extractive values, moisture content, volatile oil content, ash values, bitterness
value, determination of microbial load, pesticides, heavy metals and radio active
contaminants, foreign matters applicable to the various herbal drugs.
Unit-VI Contribution of natural products in modern drug discovery: Overview of
drug molecules discovered from natural products; detailed study of
following in drug discovery: Withania alkaloids, Vinca alkaloids,
Morphine, Atropine, D-Tubocurarine, Khelline, Ephedrine, Artemisinin,
Camplothecin, Taxol, Curcumine, Forskolin, Vasicine.
Text Books : 1. Pharmacognosy by Trease & Evans.
2. Herbal Drug Technology by S.S. Agrawal & M. Paridhavi
3. Pharmacognosy by Rangari
4. Pharmacognosy by C.K. Kokate, A.P. Purohit and S.B. Gokhale
5. Wagner and Bladt, Plant Drug analysis, Springer U.K.
6. Indian Herbal Pharmacopoiea, K. M. Varghese Co.Bombay.Missen
Subject Title Food Fermentation Technology
Subject : ELFT- No. of Credits : 03
Code 404
No. of Periods / Week : 03
Assignments/Sessional : 20
Semester End Exam. : 80
Unit-I : Fundamentals of Micro-organisms, types of Micro-organisms, Definition of
Fermentation, Types of Fermentation Process, different substrates, Recovery of
cells and solid particles by filtration, centrifugation decantation and
chromatographic separation.
Unit-II : Application of genetic control mechanisms in industrial fermentation
processes. Principles of surface and solid-state fermentations; Fermentation
media and sterilization
Unit-III : Design of different fermenters including enzyme reactors and
photobioreactors. Scale-up of fermentation processes; Process control of
fermentations
Unit-IV : Production of ethanol, beer, glutanic acid, vitamins, penicillin, citric acid
production. Fermentative production of alcoholic beverages, organic acids,
vitamins, antibiotics, polysaccharides, amino acids, vinegar, dairy starter
cultures and single cell protein. Traditional Indian fermented products
based on dairy and soya
Unit-V : Enzyme kinetics and process optimization for product formation for
industrially important micro-organisms and cell cultures,Enzyme
fermentation and technology including immobilisation and stabilisation.
Biotransformations and bioconversions with special reference to steroids
Unit-VI : Isolation, purification and downstream processing of intracellular and
extracellular enzymes, concentration model, catalyst poisoning.
Text Books 1. Fermented Food Beverages in Nutrition, Gastineau CF, Darby WJ
and Turner TB, 1979, Academic Press.
2. Advances in Biotechnology, Moo-Young M, 1981, Pergamon
Press.
3. Fermentation Biotechnology: Principles, Processes and Products,
Ward OP, 1989, Prentice-Hall.
4. Principles of Fermentation Technology, Stanbury PF, Whitaker A
and Hall SJ, 1997, Elsevier.
5. Industrial Microbiology by Prescott and Dunn, CBS Publications.
Subject Title Food Additives
Subject : ELFT- No. of Credits : 04
Code
405
No. of Periods / Week : 03
Assignments/Sessional : 20%
Semester Exam. : 80%
Unit-I : Need for food additives; Antioxidants; Chelating agents; Colouring agents;
Curing agents and emulsifiers.

Unit-II : Flavour and flavour enhancers; Flour improvers; Humectants and

anticaking agents, Leavening agents.
Unit-III : Low calorie sweeteners; pH control agents ; Preservatives; Stabilizers and
other additives;
Unit-IV : Nutrient supplements & thickeners.

Unit-V : Coating or enrobing; Coating materials; Enrobers;

Unit-VI Dusting or breading; Pan coating (hard, soft, chocolate coating)

Text Books : 1. Food Science (5th Edn.) by Potter & Hotchkiss, CBS Publishers &
Distributors.
2. Food process Technology by Fellows (Woodhead Publishing Ltd).
3 Food chemistry By Fennama
4 Food chemistry By Mayer
Subject Title : Beverage Technology

Subject Code : ELFT-406 No. of Credits : 4

No. of Periods / Week : 4

Assignments/Sessional : 20%

Semester Exam. : 80%

Course Objectives : This subject is introduced with the basic objective to impart
knowledge and skills of process techniques and equipments used
for the production of beverages to the students.

Unit-I : Understand various concepts, principles and procedures

involved in processing of beverages.
Introduction, classification, beverage industry in India.
Traditional beverages, manufacturing technology of mineral
water and carbonated drinks.

Unit-II : Carbonated beverages- Carbonation equipments, ingredients,

preparation of syrups, filling systems and packaging.

Unit-III : Non Carbonated Fruit beverages- Squash, Cordial, RTS, Nectar,

alcoholic beverages, milk beverages, canning and aseptic
packaging of beverages.

Unit-IV : Beer and Wine manufacturing- Ingredients, beer manufacturing

process, malting, preparation of sweet wort, brewing,
fermentation, pasteurization and packaging.

Unit-V : Quality control and safety in beverage industry, Sanitation and

hygiene in beverage industry.

Unit-VI : Quality of water used in beverage industry. Waste management

in beverage industries, marketing of beverages.

Text Books : 1. Preservation of fruits and vegetable - Giridharilal Siddappa.

Products. G.S.& Tondon G.D
2. Fruits and vegetable juices - Tressler D.K. , Josyln M.A.
and Marsh G.C. AVI publishing company New York.
3.Food Engineering Operations- Brennan, Buttler, Crowell and
Lilly.
Course Title : B.Tech. (Chemical)- Final Year (CGPA)

4.Foods- Facts and Principles – Shakuntala Manay, N. and

Shadakdharaswamy
Semester : Seventh

Subject Title : Drug and Intermediates

Subject Code : ELPT-404 No. of Credits : 4

No. of Periods / Week : 4 Hours

Teacher’s Assessment : 20 Marks

End Semester Exam. : 80 Marks

Total Contact hrs : 60 hours

Course : To understand the basic concept of bulk drug and their intermediates. To
Objectives understand the different aspects in bulk drug industry like unit processes,
equipments used and process optimization.
Unit-I : Introduction : 8 hrs

National and International Status of bulk drugs industry

Introduction to basic Pharmaceutical and fine chemical Chemistry. Definition

of Drug, Drug Intermediates, Fine Chemicals

Unit-II Chemical Technology Involved in Synthesis of some Selected Drug 12 hrs

Optimization of Organic Reactions and Processes :

Introduction-the purpose of chemical development, Discovering the best

synthetic route; Selecting the best route for scale-up, Choice of raw materials,
reagents etc; case studies, The investigative approach to chemical
development, Effect of process variables on yield and quality of products.

Unit-III : Optimization of Organic Reactions and Processes : 10 hrs

Quality control in process analysis as an aid to optimization, Designing a

robust process and preventing scale-up problems, Solvent effects, Work up
and product isolation, Selecting the parameters to vary, Planning for scale up,
Design of environmentally friendly processes, Effluent minimization and
control.

Unit-IV : Equipments in bulk drugs manufacturing 8 hrs

Unit-V : Unit Processes like nitration, oxidation, reduction, acylation, alkylation,

esterification, halogenations, hydrolysis. 12 hrs

Unit-VI : Detail Manufacturing aspects i.e. process and operation involved in

production of aspirin, chloramphenicol, sulfathiazole 10 hrs
Text Books : 1. Neal G. Andreson, “ Practical Process Research and

Development” academic Press, 2000

2. A. Cybulski, “ Fine Chemicals Manufacture- Technology and

Engineering Elsevier Publication, 2000

3. Stanley Nusim, “Active Pharmaceutical Ingredients” Informa

Healthcare, 2009

4. P.H.Grogins “ Unit Processes in Organic Synthesis” Tata

McGraw Hill,2008
Subject Title : Pharmaceutical Packaging Technology
Subject Code : ELPT-405 No. of Credits : 04
No. of Periods/Week : 04
CT/Assignments : 20%
Semester Exam. : 80%
Course : The six months pharmaceutical packaging technology course aims
Objectives to provide students with general information in pharmaceutical
packaging with following details
 Concept
 Materials used
 Quality control
 Defects
 Regulatory aspects
Unit-I : Basics of pharmaceutical packaging: Introduction, Concept,
components, symbols, primary packaging and secondary packaging,
Various materials used for packaging, factors influencing the
pharmaceutical packing material
Unit-II : Materials used in pharmaceutical packaging:
 Glass: Types, properties, Quality control tests, merits and
demerits.
 Plastic and Polymers as pharmaceutical packaging for
parenteral and non-parenteral use
 Rubber closure: Materials and quality control tests.
Unit-III : Materials used in pharmaceutical packaging:
 Metals: Aluminium, Tin, Lead
 Blister and strip packing
Unit-IV : Quality control of pharmaceutical packaging: Introduction, basic
requirements and testing of pharmaceutical package(s) and packing
materials.
Unit-V : Defects of pharmaceutical packaging: Defects, its causes and
mechanism to minimize it
Stability of pharmaceutical packaging: Introduction, need and steps
to improve stability and stability testing of pharmaceutical package
Unit-VI : Packaging system for various dosage forms like injections,
ophthalmic preparations and specialized delivery systems like
aerosols
Regulatory aspects of pharmaceutical packaging: Introduction and
guidelines applicable to pharmaceutical packaging.

List of Text/ : 1. “Pharmaceutical Packaging Technology” by U.K. Jain, D.C.

Reference Books Gopule, S. Nayak. Pharma Med Press, Hyderabad
2. “Pharmaceutical Packaging Technology” by D.A. Dean,
Taylor & Francis, Inc, London
3. “Pharmaceutical Packaging Handbook” by Edward Bauer,
CRC Press,
4. “Pharmaceutical Packaging Technology” by Dixie Dean;
Roy Evans; Ian Hall, Taylor & Francis, Inc, London
5. “Textbook of Pharmaceutical Packaging Technology” by
Atul Kaushik, Bhaskar Chaurasia, Virendra Dhakar, CBS
Publishers & Distributors Pvt. Ltd., New Delhi
Course Title : B.Tech. (Chemical) – Final Year (CGPA)
Semester : Seventh
Subject Title : IPR & Drug Regulations
Subject Code : ELPT- No. of Credits : 4
406
No. of Periods /Week : 4 Hours
Teacher's Assessment : 20 Marks
End Semester Exam : 80 Marks
Total Contact hrs for Section : 60 hours
A+B
Course : To provide education in the important aspects of legal and regulatory issues
Objectives which are critical to the pharmaceutical industry
Unit –I :  Legislation to regulate import, manufacture,
distribution & sales of drugs & cosmetics : 10
The Drugs and Cosmetic Act 1940 & rules
1945 & amendments.
Unit –II :  Legislation to regulate the profession of Pharmacy : 10
The Pharmacy act 1948 with latest amendments
 Prevention of food adulteration Act 1954
 The Medicinal & Toiletry preparations (The excise
Duties Act-1955 & Rules 1976)
Unit – III :  Consumer Protection Act. 10
 Drug (Price Control) Order 2013
 The Drugs and Magic Remedies Act & Rules 1976
Unit –IV : Intellectual Property Rights (IPR) 10
a) Introduction of IPR
(Patent, Design, Trademarks, Copyrights,
Geographical Indications etc)
: b) Patent System
 Definition of Patent
 Criteria for obtaining patent (Novel, Non-
obvious Applications)
: c) Filing and Processing of Patents
 General procedure of securing patents in India
(Case studies)
 Opposition to Grant of Patent
 Patent infringement : Case studies
Unit –V : a) Patent and Public interest 10
 Contents of the patent, claims, background,
prior art
 Rights of the Patentee, Limitations and
exception to patent rights
 Remedies for abuse of monopoly, compulsory
license and revocation

: b) Silent features of Indian Patents Act 1970 with

latest amendments
Special reference to
  Product & Process Patents
 Provision of compulsory license
 Exclusive Marketing Right
 The term of Patent
 Patent offices in India
Unit – VI : a) Pharmaceutical patents in U. S. and the Hatch 10
Waxman Act with reference to generic Drugs
 The Orange book
 New Drug Application (NDA) and Abbreviated
New Drug Application (ANDA)
 The contents of ANDA and bioequivalence

: b) Brief Information if agencies of Drug Regulatory

Affairs in different countries
 U.S. Food & Drug Administration (FDA)
 Australia – Therapeutic Goods Administration
(TGA)
 Japan-Ministry of Health and Welfare (MHW)

Text Books :  Mittal B.M.-A Textbook of Forensic Pharmacy, 9th Edition, Vallabh
Prakashan; 1999
 Kuchekar B. S., Khadtare A. M., Itkar S.C., Forensic Pharmacy, 6th
Edition, Aug. Nirali Prakashan, 2006
 Deshpande S.W. Drugs & Cosmetics Act : 4th Edition 2006
 Guarino Rechard A – New Drug Approval Process, 3rd Edition,
Marcel Decker ; 2004
 P.Narayan – Intellectual Property Law, Edition 3rd ; Eastern Law
House; 2001
 Textbook on Intellectual Property Rights by N. K. Acharya, Asia
Law House
 Law Relating to Intellectual Property Rights V. K. Ahuja Lexis
Nexis Butterworths Wadhwa
 Relevant Bare Acts - Professional book publication
 The patent Act,1970- Universal Law publishing Co Pvt Ltd
 Hands on guide to patents Act & Patent Rules- Taxmann Allied
Service

Note: The student should study the amendments if any in the respective
acts.
Subject Title Industrial Safety and Management
Subject : SCD- No. of Credits : 03
Code
441
No. of Periods / Week : 03
Assignments/Sessional : 20%
Semester Exam. : 80%
Unit-I : Safety Management: -
Safety Management – Principle &practices., Need for safety – Humanitarian,
economics, Legal & Social considerations, Role of management in Industrial
Safety. FundamnetalDefinitions,Unsafe acts, Unsafe conditions / hazards. Types
of accident and damages,Accident prevention – theories of accident causation,
Safety Education & Training:
Unit-II : Machine safeguarding: Principles, Ergonomics of machine guarding. Type of
guards &selection,incidental safety devices.Manual handling & storage of
materials
Mechanical handling of materials: Lifting machinery, lifts & hoist, lifting
tackles, safety aspects in design & construction, testing use & care, Inspection &
Maintenance. Hand tools & Portable tools: Main causes of tool
accidents,.Portable tools & their selection, inspection, maintenance, repair & safe
use.Safety at work station:-Preventive maintenance in safety.Importance of
standards & codes of practices for plant & equipment.
Safety & Housekeeping: Disposal of scraps & other trade wastes.Prevention of
spillage.Marking of aisles, space & other locations.Use of colors as an aid for
good housekeeping.House keepingcontest.Inspection& checklist.
Industrial lighting: - Purpose, benefits of good illumination.Phenomenonof
Lighting .Source & types of artificial lighting.Recommended standards of
illumination.
Ventilation & Heat control: - Purpose, physiology of heat regeneration.
Thermal environment measurement.Thermalcomfort.Heat stress
indices.Natural&Mechanicalventilation . Engineering control methods.
Noise & Vibration: - Effect of noise, Measurement & evaluation of Noise, Noise
isolation. Noise absorption techniques, silencers.Control of Noise.Vibration –
effect, measurement & control by vibration damping.
Unit-III : Safety Laws and Quality control in safety: Safety Audits,Hazard identification
Techniques:Hazard analysis – inductive & deductive. Fault Trees analysis, Even
Tree analysis, FMFA, MCAA, examples of each, Hazop etc.
Acts & Rules: The Factories Act 1948 & Factories rule 1963: Safety related
provision. ESI & Workmen compensation Act &rules.Indian Boiler Act &
 Regulations, Explosive Act, Gas Cylinder Rules, SMPV Rules. Environment
Protection Act – Water & Air Act, MSIHC rules. Citizen Safety
Unit-IV :
Economics :-Introduction, Meaning, Scope nature and significance of economics.
Some basic Economic concepts. Demand and supply analysis, price
determination, Laws of returns. Factors of production and their rewards.Money,
functions, currency devaluation. Banking: Central bank and other banks, foreign
trade: Composition and direction, Problems of foreign exchange. Indian
economy: Globalization, Liberalization and Privatization. Mixed economy,
Public Sector reforms, National income determinants, Economic Planning, five
year plans.Elementary Concepts of VAT, WTO, GATT & TRIPS agreement
Various concepts of cost - Fixed cost, variable cost, average cost, marginal cost,
money cost, real cost opportunity cost
Unit-V : Management, Definitions of Management, Characteristics of management,
evolution of Management, Management vs. Administration. Management-Art,
Science and Profession. Importance of Management. Development of
Management thoughts.
Principles of Management.The Management Functions, Inter-relationship of
Managerial functions.Nature and Significance of staffing, Personnel management,
Functions of personnel management,Manpower planning, Process of manpower
planning, Recruitment, Selection; Promotion -Seniority Vs. Merit. Training -
objectives and types of training.
Production Management : Definition, Objectives, Functions and Scope,
Production Planning
and Control; its significance, stages in production planning and control.: Work
study, Productivity Measurement, wages and incentives Brief introduction to
the concepts of material management, inventory control; its importance and
various methods.
Unit VI Marketing Management - Definition of marketing, marketing concept,
objectives & Functions of marketing.Marketing Research - Meaning; Definition;
objectives; Importance; Limitations;Consumer satisfaction, management of sales
and advertising Process.Advertising - meaning of advertising, objectives,
functions, criticism.
--Introduction of Financial Management, Objectives of Financial Management,
Functions and
Importance of Financial Management. Brief Introduction to the concept of capital
structure andvarious sources of finance.
Text Books : 1. Principles and Practice of Management - R.S. Gupta, B.D.Sharma, N.S.
halla.(Kalyani Publishers)
2. Varma &Dewett: Economic Theory.
3. Paul A Samulsen - Fundamentals of Economic.
4. A.N. Agrawal - Indian Economy.
5. Organisation and Management - R.D. Aggarwal (Tata Mc Graw Hill)
6. 3Principles & Practices of Management – L.M. Prasad (Sultan Chand &
Sons)
7. Management – Harold, Koontz and CyriloDonell (Mc.Graw Hill).
8. Marketing Management – S.A. Sherlikar (Himalaya Publishing House,
Bombay).
Subject Title Applied Statistics
Subject : SCD- No. of Credits : 03
Code
442
No. of Periods / Week : 02
Assignments/Sessional : 20%
Semester Exam. : 80%
Unit-I : Statistics: Definitions, Scope and Applications, Collection, Classification
and Tabulation of data, Types of Data, Primary and Secondary data.
Unit-II : Graphical Representation of data: Simple bar Diagram, Subdivided Bar
Diagram, Pie-chart , Histogram, Frequency Polygon, Frequency Curve,
Ogive Curves.
Unit-III : Measures of Central tendency: Introduction, Concept of central
tendency, Arithmetic Mean, Mode, Median,Weighted mean for grouped
and ungrouped data , Merits& demerits,
Unit-IV : Measures of Dispersion: Introduction, Concept of Dispersion. Range,
Mean Deviation, Standard deviation, Coefficient of variation.
Unit-V : Testing of Hypothesis: What is hypothesis, Types of hypothesis, t-test, Z
test, F-test, Chi- Square test , Analysis of Variance (ANOVA)
Unit VI Correlation and Regression :Types of correlation, Karl Pearson
Correlation Coefficient. Regression, Regression Coefficients, Applications
of Correlation and Regression .
Text Books : i) Fundamentalsof Statistics by S.C. Gupta, Himalaya Publishing house,
New Delhi.
ii) Fundamentals of Applied Statistics by S.C. Gupta and V.K. Kapoor,
Sultan Chand Publication, New Delhi
iii) Fundamentals of Mathematical Statistics by S.C. Gupta and V.K.
Kapoor, SultanChand Publication ,New Delhi
iv) Statistical Methods by S. P. Kapoor, Sultan Chand Publications , New
Delhi
 Dr. Babasaheb Ambedkar Marathwada University, Aurangabad

UNIVERSITY DEPARTMENT OF CHEMICAL TECHNOLOGY

(Faculty of Engineering & Technology)

Practical

Course title : B. Tech.(Chemical)- Fourth Year (CGPA)

Semester : Seventh

Subject Title : Project Work-I

Subject Code : FTD-421/PTD-421 No. of Credits : 02

No. of Periods / Week : 04 hours

Assignments/ Sessional : 50 Marks

Semester End Exam. : 25 Marks

Course Objectives : To understand basic concepts of research and project work in

pharmaceutical technology.

Unit-I : Research-Basics.

Unit-II : Problem Selection.

Unit-III : Literature Survey and data collection.

Unit-IV : Scientific writing including writing of research proposal.

Unit-V : Report Writing.

Unit-VI : Scientific presentations.

Subject Title Chemical Reaction Engineering (Practical)
Subject : CED- No. of Credits : 02
Code
422
No. of Periods / Week : 04
: 1. Determination of rate constant for saponification of ethyl acetate with
NaOH, a non-catalytic homogenous liquid phase reaction at ambient
condition in a batch reactor
2. Determination of rate constant for saponification of ethyl acetate with
NaOH, a non-catalytic homogenous liquid phase reaction at ambient
condition in a continuous stirred tank reactor
3. Determination of rate constant for saponification of ethyl acetate with
NaOH, a non-catalytic homogenous liquid phase reaction at ambient
condition in a plug flow reactor.
4. To determine activation energy for a given reaction.
3.To determine rate of dissolution of benzoic acid
4. To verify half life period of given reaction.
5. Study of RTD in a straight tube PFR using a pulse input of the tracer.
6. Study of RTD in a packed bed reactor using a pulse input of the tracer to
measure the axial dispersion coefficient
7. To study operation of condensation polymerization reaction
8.To study operation of emulsion polymerization reaction
9. To predict the degree of conversion from time temperature data for the
reaction: hydrolysis of acetic anhydride with water in presence of an acid
catalyst (sulfuric acid) carried out in an adiabatic batch reactor.
10. To study CSTR in series
11. To study hydrodynamics of trickle bed reactor
12.To study operation of adiabatic batch reactor
List of : 1. Chemical reaction engineering, Octave Levenspiel, Wiley Eastern Ltd.
references Third Edition.
2. Elements of chemical reaction engineering, Fogler, PHI iv) Statistical
Methods by S. P. Kapoor, Sultan Chand Publications , New Delhi
List of 1. Batch reactor
Equipment 2. Continuous stirred tank reactor
3. Plug flow reactor
4. Packed bed reactor
5. Cascade (C.S.T.R.)
6. Hydrodynamics of trickle bed reactor
7. Adiabatic batch reactor
Subject Title Lab III - Food Analysis
Subject : FTD- No. of Credits : 02
Code
423
No. of Periods / Week : 04

List of : 1. UV-Vis Spectro-photometric analysis of a carotenoids.

Practicals 2. Hunter Lab colorimetric studies of food samples.

3. Texture analysis of food samples.
4. Sensory evaluation of foods.
5. Gas chromatographic analysis of food constituents.
6. Densitometric (HPLTC) assay of food constituents.
7. HPLC separation of food constituents.
8. Differential scanning calorimetry (DSC) for food samples.
9. Estimation of antioxidant activity of food samples.
10. Atomic absorption spectroscopic analysis of heavy metals in foods.
11. Measurement of color of food samples.
12. Measurement of viscosity of food sample.
13. Separation of food constituents with the help of super critical fluid
extraction techniques.
14. Visit to food testing laboratory.
List of : 1. AOAC (2002). Official Methods of Analysis, 16th Ed., Association of
references Official Analytical Chemists Washington, DC.
2. Laboratory methods in food microbiology-W. F. Harrigan
3. Pearson‘s Composition and Analysis of foods- Ronald S.
4. Handbook of Analysis of Fruit and Vegetable Products- RangannaS.
5. Food Analysis: Theory and Practices- Pomeranz and Meloan.
6. Food Analysis and Quality Control- M. Jacob
7. Sensory Evaluation of Food - Theory and Practice- Jellinek G. 1985.
Ellis Harwood.
8. Analysis of Food, ICMR publication, NIN, Hyderabad
List of Moisture analyzer, UV spectrophotometer, Atomic Absorption
Equipment Spectrophotometer, Viscometer, texture analyzer, Gas
Chromatography/Mass Spectrometry (GC/MS) system, High Pressure
Liquid Chromatography (HPLC), Thin Layer Chromatography,
FTIR.Hunter color lab, Minolta colorimeter etc.
 Dr. Babasaheb Ambedkar Marathwada University, Aurangabad

UNIVERSITY DEPARTMENT OF CHEMICAL TECHNOLOGY

(Faculty of Engineering & Technology)

Practical

Course title : B. Tech.(Chemical)- Fourth Year (CGPA)

Semester : Seventh

Subject Title : Phytopharmaceutical Technology

Subject Code : PTD-424 No. of Credits : 02

No. of Periods / Week : 04 hours

Assignments/ Sessional : 25 Marks

Semester End Exam. : 50 Marks

Course Objectives : To understand basic concepts of Phytopharmaceutical

Technology.

List of Practical : Determination of ascorbic acid (vitamin C) by UV spectroscopic

method in various herbal formulations.

Experiment on isolation of some phyto constituents and their

estimation in natural sources using chromatographic and other
recommended methods.

Experiment on raw material standardization, purification of extracts

with chromatographic techniques. Preparation and standardization
of single and poly herbal drug formulations.

Estimation of total Phenolics content

Estimation of total Flavonoid content

Determination/Estimation of following

a. Total Saponins by gravimetric method.

 b. Rutin by UV-Visible Spectrophotometer

Practical Books : Modern Methods of Plant Analysis by Peach & Tracey

Quality control of herbal drugs: an approach to evaluation of

botanicals by Pulok K. Mukherjee.
Wagner and Bladt, Plant Drug analysis, Springer U.K.
 Subject Code: ELFT-424 Subject Title: Lab IV – Food Fermentation Technology

Teaching Scheme:

Practical/Term Work: 4 hrs/week Teachers Assessment: 25 marks

Credits: 2 End Semester Examination: 25 marks

Course Objectives : To understand the applications, mode of action and limits of various food
additives in various processed foods.

List of Practicals : 1. Standardization of physical factors for higher yields of citric acid.
2. Production and assay of antibiotics.
(Not Less than 10)
3. Production and assay of β-carotene
4. Preparation of wine and estimation of acidity and alcohol content.
5. Production, purification and assay of fungal analyses / proteases
6. Production of xanthan /pullulan
7. Production and assay of amino acids.
8. Production and assay of nisin from lactic acid bacteria.
9. Studies on production of Single cell protein (SCP).
10. Studies on mushroom production.
11. Preparation of food based fermented product like miso/Idli/Dhokla
List of text/ : 8. AOAC (2002). Official Methods of Analysis, 16th Ed., Association of Official
Reference Books Analytical Chemists Washington, DC.
9. Laboratory methods in food microbiology-W. F. Harrigan
10. Pearson‘s Composition and Analysis of foods- Ronald S.
11. Microbial Technology- Vol-I & II- H.J. Peppler and D. Perlman
12. Industrial Microbiology by Prescott and Dunn, CBS Publications.
13. Fermented Food Beverages in Nutrition, Gastineau CF, Darby WJ
and Turner TB, 1979, Academic Press.
14. Advances in Biotechnology, Moo-Young M, 1981, Pergamon Press.
15. Fermentation Biotechnology: Principles, Processes and Products,
Ward OP, 1989, Prentice-Hall.
16. Principles of Fermentation Technology, Stanbury PF, Whitaker A and Hall
SJ, 1997, Elsevier.
17. Enzyme Technology by Deman, CBS Publication
List of Equipments : UV spectrophotometer, Laminar flow, colony counter, autoclave,
fermentor, lyphillizer etc.
/Instruments
 Subject Code: ELFT-425 Subject Title: Lab IV - Food Additives

Teaching Scheme:

Practical/Term Work: 4 hrs/week Teachers Assessment: 25 marks

Credits: 2 End Semester Examination: 25 marks

Course Objectives : To understand the applications, mode of action and limits of various food
additives in various processed foods.

List of Practicals : 1. Evaluation of GRAS aspect of food additives.

2. Identification and measurement of food colour.
(Not Less than 10)
3. Isolation and identification of naturally occurring food pigments.
4. Spectrophotometric method of estimation of total chlorophyll (a & b)
content.
5. Determination of diacetyl content of butter
6. Role mode of action of chemical preservatives in fruit juices.
7. Role and mode of action of stabilizer and thickener in frozen dairy
products (ice-cream)
8. Role and mode of clarifying agent in fruit juices.
9. Role and mode of antioxidant in fried foods.
10. To study the safety and permissible limits of additives in foods.
11. Role of leaving agent in various baked products.
List of text/ : 18. Sensory Evaluation of Food - Theory and Practice- Jellinek G. 1985.
Reference Books Ellis Harwood.
19. Food safety and Food quality 1st Edition- Harrison R M
20. AOAC (2002). Official Methods of Analysis, 16th Ed., Association of Official
Analytical Chemists Washington, DC.
21. Laboratory methods in food microbiology-W. F. Harrigan
22. Pearson‘s Composition and Analysis of foods- Ronald S.
23. Handbook of Analysis of Fruit and Vegetable Products- Ranganna S.
24. Food Analysis: Theory and Practices-Pomeranz and Meloan.
25. Food Analysis and Quality Control- M. Jacob
List of Equipments : Moisture analyzer, UV spectrophotometer, Atomic Absorption
/Instruments Spectrophotometer, Viscometer, texture analyzer, Gas
Chromatography/Mass Spectrometry (GC/MS) system, High Pressure
Liquid Chromatography (HPLC), Thin Layer Chromatography, FTIR.
Hunter color lab, Minolta colorimeter etc.
Subject Title : Beverage Technology

Subject Code : ELFT-425 No. of Credits : 2

No. of Periods / Week : 4

Assignments/Sessionals : 20%

Semester Exam. : 80%

Course Objectives This subject is introduced with the basic objective to impart
knowledge and skills of process techniques and equipments used
for the production of beverages to the students.

List of Practicals 1. Manufacturing Technology of regional Juices.

(Not Less than 10) 2. Manufacturing Technology of Whey based beverage.

3. Manufacturing Technology of RTS.

4. Manufacturing Technology of herbal beverage.

5. Manufacturing Technology of Wine

6. Manufacturing Technology of fruit milkshakes

7. Determination of hardness of water.

8. Visit to water treatment plant.

9. Visit to Carbonation plant.

10. Visit to wine/ Beer industry.

List of Reference
Books
Course Title : B.Tech. (Chemical)- Final Year (CGPA)

Semester : Seventh

Subject Title : Drug and Intermediates

Subject Code : ELPT-424 No. of Credits : 2

No. of Periods / Week : 4 Hours

Teacher’s Assessment : 25 Marks

End Semester Exam. : 25 Marks

Total Contact hrs : 60 hours

Course : To provide firsthand experience of synthesis of various bulk drug and their
Objectives intermediates through different aspects in bulk drug industry like unit
processes and process optimization.
1. Synthesis of benzoyl glycine from glycine
2. Synthesis of Mebendazole
3. Synthesis of 5,5-diphenyl-2-thioimidazoline-4-one from
benzil
4. Synthesis of fluorescein from phthalic anhydride
5. Synthesis of Aspirin
6. Synthesis of Sulphathiazole
7. Synthesis of Benzodiazepine
8. Demonstration of the use of NaH / NaBH4
9. Demonstration of Hydrogenation
10. Demonstration and synthesis of intermediates by using
various instruments like microwave, pressure reactor,
reaction station and kilo lab reactor
Recommended Books

 Lednicer Daniel, OrganicChemistryOfDrug Synthesis (Vol.I andII),

Wiley-Interscience, USA

 Stanley Nusim, “Active Pharmaceutical Ingredients” Informa

Healthcare, 2009

 Vogel’s Practical Organic Chemistry

Subject Title : Pharmaceutical Packaging Technology
Subject Code : ELPT-425 No. of Credits : 02
No. of Periods/Week : 04
CT/Assignments : 50%
Semester Exam. : 50%
Course : Course is designed to fulfill following objectives:
Objectives a) To elaborate basic principles of pharmaceutical packaging
technology
b) To expose the students to practical aspects of
pharmaceutical packaging technology
List of Practical 1 To perform powder glass test and water attack test for Glass.
2 To perform various quality control tests (Physico-chemical) on the
given plastic packaging material as per IP
3 To evaluate rubber closures for pharmaceutical packaging.
4 To perform quality control test on corrugated and cardboard boxes.
5 To perform water vapor transmission (permeability) test on plastic
container
6 To perform biological tests on plastic container.
7 To study effect of Amber colored glass container on photosensitive
material.
8 To identify and differentiate Type-I, Type-II and non-parenteral
glass material using hydrolytic resistance test as per I.P.
9 To perform finished product control covering primary and
secondary pack characteristics for bulk tablet container.
10 To study effect of Moist heat sterilization (Autoclave) on parenteral
and non-parenteral plastic packaging material.
List of Text/ : 6. “Pharmaceutical Packaging Technology” by D.A. Dean,
Reference Books Taylor & Francis, Inc, London
7. Indian Pharmacopeia, 3rd edition, 1996
8. USP-37/NF-32, United state Pharmacopeia, U.S.
Pharmacopeial Convention, Rockville.

List of : 1. Autoclave
Equipment/ 2. Titration assembly
Instruments 3. Bursting test apparatus
4. Stability (Humidity) Chamber
5. Digital Balance
6. Syringes and needles
Course Title : B.Tech. (Chemical) – Final Year (CGPA)
Semester : Seventh
Subject Title : IPR & Drug Regulations
Subject Code : ELPT-426 No. of Credits : 4
No. of Periods /Week : 4 Hours
Teacher's Assessment : 25 Marks
End Semester Exam : 25 Marks
Total Contact hrs for Section : 60 hours
A+B
Course : To provide exposure and training to various activities related with IPR &
Objectives Drug Regulations
List of Experiments ( Minimum Ten activities from the following)

1. To find out the novelty (Inventive step) of the given patent case study
2. To determine patentability (all three criteria) of the given invention
3. To conduct patent search and preparation of patent search report for the specific given
drug/product
4. To conduct a patent analysis of a specific given drug/product
5. To conduct a search on NDA of specific given drug/product (visit www.fda.com)
6. To conduct a search on ANDA of specific given drug/product (visit www.fda.com)
7. To determine whether the patent is infringed or not of a given patent study
8. Give a patent filing procedure for a given specific invention
9. To prepare a report on International system for patenting
10. Prepare the labels for schedule X, H, C C1, and O
11. To prepare a report on the given court case number with respect to import, manufacture and
sale of drug and cosmetics
12. By visiting the blood bank prepare a report on legal requirements of blood bank as per the
provisions of Drugs and Cosmetics Act 1940 and rules thereunder.
13. To prepare the detailed report on case 137: AIR 1973 MP 225. Agrawal Medical and
General Store VS state Govt. of M.P and others
14. To prepare a report on “Comparative analysis of intellectual property between China and
West: A cultural perspective”

LIST OF BOOKS/REFERENCES

1. www.fda.com
2. S. W. Deshpande, Nilesh Gandhi “Drugs and Cosmetics Act 1940 and rules 1945”, seventh
edition, sushmit publications.
3. Richard A. Guariono, “New Drug Approval Process” 3rd edition, Marcel Decker; 2004
4. Hands on guide to patent Act & patent rules-Taxmann Allied Services

5. P. Narayan, Intellectual Property Law, 3rd edition, Eastern Law House:2001

6. CSIR- National Institute of Science Communication and information resources New Delhi,
India “Journal of Intellectual property rights”; May 2014
7. Vijay Mallik, Law relating to Drugs and Cosmetics, 22nd edition, Eastern book company
8. Kuchekar B.S., Khadtare A.M. , Itkar S.C., Forensic Pharmacy, 6th edition,Nirali; 2006
9. Patent Act, 1970-Universal Law Publication Co. Pvt. Ltd