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GRADUATE DEGREE STANDARD |
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PAPER
-I
UNIT
1.1
PROCESS CALCULATION AND THERMODYNAMICS
Properties of gases, liquid, and gases, Ideal and real
gas, Properties and mixture and solutions, Laws of conservation
and mass and energy; use of tie components; recycle,
bypass and purge calculations; Thermochemistry. First
and second law of thermodynamics and their applications;
equation of state and thermodynamic properties of real
system; phase equilibria; fugacity; excess properties
and correlations of activity coefficients; chemical
reaction equilibria.
UNIT
1.2
FLUID MECHANICS AND MECHANICAL OPERATIONS
Fluid statics, Newtonian and non-newtonian fluids, Macroscopic
energy balance, Bernouli equation and its applications,
Dimensional analysis, continity equation, flow through
pipeline systems, flow meters, pumps and compressors,
packed and fluidized beds, elementary boundary layer
theory (laminar and turbulent flow) Thickness of boundary
layer (definition and formulae). Size reduction and
size separation; free and hindered settling; centrifuges
and cyclones; thickening and classification, filtration;
mixing and agitation; conveying of solids.
UNIT
1.3
MASS TRANSFER AND HEAT TRANSFER
Fick's law, mass transfer coefficients, film, penetration
and surface renewal theories, momentum, heat and mass
transfer, stagewise and continuous contacting and stage
efficiencies; design and operation of equipment for
distillation, absorption, leaching, liquid-liquid extraction,
crystallization, drying, humidification, dehumidification
and adsorption. Conduction, convection, and radiation,
heat transfer coefficients, steady and unsteady hear
conduction, boiling, condensation and evaporation; type
of heat exchangers and evapators and their design.
UNIT
1.4
CHEMICAL REACTION ENGINEERING
Theories of reaction rates; kinetics of homogenous reactions,
interpretation of kinetic data, single and multiple
reaction in ideal reactors, non-ideal reactors; non-isothermal
reactors, kinetics of heterogenous catalytic reactions;
diffusional effects in catalysis.
UNIT
1.5
PROCESS CONTROL AND INSTRUMENTAL METHODS OF ANALYSIS
Measurement of process variables; dynamics of simple
systems such as CSTR's, heat exchanges etc; transfer
functions and response of simple systems, process reaction
curve, controller modes (P,PI and PID); control valves;
analysis of closed loop systems including stability,
frequency response (including Bode Plots) and controller
tuning Spectroscopic analysis; Absorption spectroscopy,
emission spectroscopy, mass spectroscopy, x-ray diffraction,
colour measurement by spectrometers, details of NMR.
Gas analysis by thermal conductivity Moisture (humidity
analysis) pH measurements, Choromatography - G.L.C;
H.P.L.C.
UNIT
1.6
CHEMICAL PROCESSES
Study of the following processes:-
1
Nitration:- Nitration agents, kinetics and mechanism
of aromatic nitration. Thermodynamics of nitration,
Equipments for nitration, mixed acids for nitration
and typical industrial nitration process e.g. preparation
of nitrobenzene, nitronaphthalene, Chloronitrnaphtalene
and nitro acetanilide.
2 Sulphonation and Sulfasion:- Sulphonation and sulfating
agents: Kinetics, mechanism and thermodyanamics, Industrial
equipment and techniques, Technical preparation of sunphonaters
and sulphate, such as aliphatic sulphonates, sulphonation
of laury alcohol, dimethyl ether, etc.
3 Hydrogenation:- Catalytic Hydrogenation, Kinetics
and thermodynamics of hydrogenation reaction. Apparatus
and material of construction, hydrogenation of fatty
oils, synthesis of methanol, Hydroforming of naptha,
Hydrogenation of heavy oils.
4 Halogenation:- Thermodynamics and kinetics of halogenation,
Phatohalogenation, Equipment and design for halogenation
Technical preparation of halogen compounds e.g. allyl
chloride, DDT; BHC; Cholorobenzene, dichlorodifluromethane,
vinyl chloride etc.
5 Oxidation: Liquid and vapour phase oxidation, Kinetics
and thermodynamics, apparatus for oxidation, Technical
oxidation of isoeugenol acetaldehye chcloheyane, isopropyl
bezene, napthalene, benzene, ethyl benzene and naphtalene
sulfonic acid.
UNIT
1.7
FERMENTATION
Industrial alcohols, raw materials, making of industrial
alcohols, Absolute alcohol. Beer: Raw material; manufacture
of beer. Wine, Butyl alcohol.
UNIT
1.8
WATER AND WASTE WATER TREATMENT
Source of water, Impurities in water, Requirement of
water by different industries, treatment of water for
industrial and domestic purpose, boiler feed water treatment,
reuse of water, water conservation. Classification of
waste waters, Methods of treatment, Sludge treatment
and disposal, treatment of effluent water from textiles,
rayon, pulp, diary, distillery. Petroleum refinery,
electro-plating tanning, coal mining and radioactive
waste.
UNIT
1.9
INDUSTRIAL AND FUEL GASES
Manufacture, alternative, method of manufacture and
application of Carbon dioxide, Hydrogen, Oxygen and
Nitrogen; Rare gases of the atmosphere; Helium; Acetylene;
sulfur dioxide; Carbon monoxide; and Nitrous oxides.
Occurrences, composition and uses of Natural gasl Purification
of Natural gas; Coke-oven gas; Producer gas; Water gas;
Synthesis gas; Substitute Natural gas; and Liquified
petroleum gases.
UNIT
1.10
ACIDS, ALKALIS AND SALTS
A
Raw Materials for phosphoric acid and their occrennce;
Manufacture of phosphoric acids and their applications.
B Raw material for nitric acids and their occurrence;
Manufacture of Nitric acid.
C Mining, manufacture and applications of sulfur; Sulfuric
acid. Purification and recovery of used sulfuric acid.
Concentration of sulfuric acid.
D Hydrocholoric acid. Raw material and manufacture of
Soda ash, Sodium bicarbonate, Chlorine and Caustic soda,
Bleahcing powder, Calcium Hypochlorite; Sodium Hypochlorite;
Unit operations and chemical conversions involved therein.
Sodium chloride or common salt, sodium sulfate, sodium
bisulfate, or Niter cake, Sodium Bisulfite ; Sodium
Sulfite, Sodium Hydrosulfite;Sodium sulfide,Sodium Hydro
Sulfide, Sodium Thiosulfate; Sodium Nitrite; Sodium
Silicates; Sodium peroxide, Sodium perborate; Sodium
amide; Sodium cyanide and Ferricyanide.
PAPER -II
UNIT
2.1
SURFACE COATINGS
Convertable and non-convertible coatings; Chemical nature
of coatings and their properties; Raw materials for
surface coatings; Constituents of paints; Varnishes;
Lacquers and printing inks. Inorganic and Organic pigments
and their specific purposes, Printing Inks.
UNIT
2.2
OILS, FATS, WAXES, SOAPS AND DETERGENTS
Occrences of oils, fats and waxes. Their classification,
chemical composition, Extraction and refining oils and
fats. Manufacture of edible oil and fat products like:
vanaspati, margarine, shortening etc. Technology of
fat splitting.
Surfactant: Concept of surface activity, structure of
surfactant molecule; Hydrophilic-lypophilic balance;
Mechanism of detergency. Classification of surfactants;
Biodegradation of surfactant; application of surfactants.
Soap: Raw material for soap; classification and selection
of raw materials; Manufacture of soap.
Detergents: Classification of raw materials, plant and
process employed in manufacture of detergents; Applications.
Glycerine: Manufacture of glycerine from natural sources,
sweet waters, spent lye, synthetic glycerine; Properties,
analysis and utilization of glycerine.
UNIT
2.3
COSMETICS, ESSENTIAL OILS, FRAGRANCES AND FLAVOURS
Cosmetics: Classification and manufacture of cosmetic
preparations such as Shampoo, shaving creams, hair conditioners,
cold cream, vanishing cream, nail polishes, lipsticks,
face powders, and toothpastes.
Essential oils: Classification and chemical constituents
of essential oils, methods of extraction of essential
oils; Natural and synthetic perfumery materials for
industrial uses; Composition of perfumes, Natural fruit
concentrates.
Flavor-Essence Formulations.
UNIT
2.4
AGROCHEMICALS AND FERTILIZERS
Classification and manufacture of Insecticides and pesticides,
Sulfur and sulfur compounds, Plant derivatives, Pyrethrings,
Nicotine, Rotenone, Attractants and repellents, Fumigants,
Nematacides, Acaricides, Rodenticides, Fungicides, Industrial
Biocides, Plant growth regulators, Herbicides. Raw material
for fertilizers; Synthesis of ammonia, Ammonium nitrate,
ammonium sulfate, Ammonium Phosphates; Urea, Superphosphates,
Mixed fertilizers.
UNIT
2.5
PULP AND PAPER
Raw material for pulp, manufacture of pulp and paper.
Hydrolysis of wood, Wood extractives and conversion
products. Occurrences, distribution and morphology of
Cellulose; Hemicellulose, lignin and associated materials
in plant. composition of cell walls. Physical and Chemical
properties of cellulose; Chain structure of cellulose;
reaction of cellulose with water, aqueous alkali, organic
bases, ammonia and salt solutions, etc. Oxidation of
cellulose, chemical, thermal and biological cellulose.
Derivatives of cellulose; Technology of Cellulose esters
and others and their application.
UNIT
2.6
PHARMACEUTICALS Classification:
Alkylations, Carboxylation and Acetylation; Condensation
and Cyclization; Dehydration; Halogenation; Oxidation;
Sulfonation; Amination; Complex Chemical Conversions;
Radioisotopes in Medicine; Fermentation and Life processing
for antibiotics, Biologicals, Harmones and Vitamins,
Biologicals, Steroids Hormones; Vitamins; Isolates from
Plants and Animals.
UNIT
2.7
PETROLEUM PROCESSING
Origin, Occurrence, exploration of crude petroleum;
Classification of crude oils, Hydrocarbon composition
of petroleum and petroleum products (liquid and gas);
Refining of crude oil, Products of refining. Catalytic
cracking, thermal cracking; reforming/ platforming.
Chemical conversions, Manufacture of various organic
chemicals.
UNIT
2.8
POLYMERS, PLASTICS AND RUBBERS:
Types of polymers, Thermoplastics and thermosettings,
Linear, branched, cross linked polymers and copolymers.
Polymerisation Types and Methods; Distinctive features
of addition and condensation polymerisation. Degradation
of polymers through thermal, mechanical, chemical and
other agencies. Raw materials for polymers and resins.
Chemistry of Natural resins and polymers such as lac,
rosin, cellulose, rubber, proteins, fossil resins, etc.
Preparation and applications of phenolics, amino resins,
polyesters, polyamides, epoxides, polyureathanes, vinyls
and others. Raw materials, manufacturing processes and
applications of plastics. Composites: Raw materials,
Comparison of different materials with composite; advantages
and disadvantages Natural rubber, synthetic rubber,
rubber compounding, rubber fabrication; latex compound,
rubber derivatives.
UNIT
2.9
NUCLEAR INDUSTRIES, EXPLOSIVES, PROPELLENT
Nuclear reactions: uranium and Thorium fission; Uranium
as an energy source; Nuclear fuels, Processing of nuclear
materials. Types of explosive, Explosive characteristics;
Industrial Explosives; Miscellaneous Industrial Explosive;
Uses.
UNIT
2.10
COAL CHEMICALS AND INDUSTRIAL CARBON
The destructive distillation of coal; Coking of coal;
Distillation of coal tar; methods of distillation; coal
to Chemicals.
Methods of manufacture and applications of : Lampblack;
carbon black; activated carbon; Natural graphite; Manufactured
graphite and carbon; Industrial diamonds.
UNIT
2.11
CERAMIC AND GLASS
Basic Raw Materials; Chemical conversions, Including,
Including Basic Ceramic Chemistry; Whitewares: Structural
Clay products; Refractories; Specialized Ceramic products:
Vitreous Enamel; Kiln, Composition of glass, taw materials
for glass, method of manufacture and speciality glasses.
UNIT
2.12
CEMENT AND LIME
Portland Cement: Types of Portland cements; Raw materials
for cements; Setting and Hardening of cement; Manufacturing
processes of Portland cements; Occurences, Manufacture
and use of Lime and Gypsum.
UNIT
2.13
FOOD AND FOOD BY-PRODUCTS:
Food Chemistry, Nature and origin of life, Basic additives
of animals and plants and their relations. Water and
Ice: Importance of water in food, Structure of water
and ice, Concept of bound and free water and their implications.
Nomenclature, Classification and structure of carbonhydrates,
Physical and chemical properties of sugars, starch,
pectic substances, gum and other polysaccharide, Functional
properties of carbohydrates in foods. Definition and
classification of lipids, chemistry of fatty acids and
glycerides. Functional properties of lipids in foods.
Importance of Proteins, Nomenclature, classification,
structure and chemistry of amino acids, peptides and
proteins, Source and distribution of proteins, Isolation,
identification and purity of proteins. Denaturation,
functional properties of proteins in foods. Plant cells
and tissues, their structure, functions and physiology,
chemical composition of edible plant tissues, Texture
of fruits and vegetables, Plant pigments,Effects of
cooking on texture and composition of fruits and vegetables
Animal proteins, Structure and chemical composition
of muscles. Composition of milk, Physical and chemical
properties of milk proteins and effects of processing
on these, chemistry of milk products like cheese, cream,
butter, ghee, etc. Sensory perception of tests and flavours.
Browning reactions, Nutritive and non-nutritive sweetners,
Food dispersions and their implications of foods.
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