0% found this document useful (0 votes)
424 views

Ceat Format 2016

Dr. The abstract should be a single paragraph of 150-250 words written in the past tense. It should state the (1) objectives of the study, (2) methodology, (3) results, and (4) conclusions. Do not cite any references or use footnotes. This study aimed to determine the optimal conditions for the production of yellow pigments by Monascus purpureus through response surface methodology. A 2k factorial design was used to evaluate the effects of temperature, initial pH, and incubation time on pigment production. Monascus purpureus was cultivated in potato dextrose broth under different combinations of the independent variables. Pigment concentration was measured spectroph
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
0% found this document useful (0 votes)
424 views

Ceat Format 2016

Dr. The abstract should be a single paragraph of 150-250 words written in the past tense. It should state the (1) objectives of the study, (2) methodology, (3) results, and (4) conclusions. Do not cite any references or use footnotes. This study aimed to determine the optimal conditions for the production of yellow pigments by Monascus purpureus through response surface methodology. A 2k factorial design was used to evaluate the effects of temperature, initial pH, and incubation time on pigment production. Monascus purpureus was cultivated in potato dextrose broth under different combinations of the independent variables. Pigment concentration was measured spectroph
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 39

THESIS TITLE IN UPPER CASE AND BOLD LETTERS

IN INVERTED PYRAMID FORMATTING

TITLE PAGE

AUTHOR’S FULL NAME IN ALL CAPS

SUBMITTED TO THE FACULTY OF


DEPARTMENT OF CHEMICAL ENGINEERING
COLLEGE OF ENGINEERING AND AGRO-INDUSTRIAL TECHNOLOGY
UNIVERSITY OF THE PHILIPPINES LOS BAÑOS
IN PARTIAL FULFILLMENT OF THE
REQUIREMENTS FOR THE
DEGREE OF

BACHELOR OF SCIENCE IN CHEMICAL ENGINEERING

JUNE 2017

This thesis manuscript can be accessed by:

By the general public -


Only after the consultation with author or adviser -
Only by those bound by confidentiality agreement Yes

Signature of Student:
Signature of Thesis Adviser:

i
The thesis attached hereto, entitled “INSERT THESIS TITLE IN ALL CAPS”

prepared and submitted by INSERT FIRST MIDDLE FAMILY NAME IN ALL CAPS

in partial fulfillment of the requirement for the degree of BACHELOR OF SCIENCE IN

CHEMICAL ENGINEERING, is hereby accepted.

APPROVAL PAGE

PANEL MEMBER ALL CAPS PANEL MEMBER ALL CAPS


Member Member
Guidance Committee Guidance Committee

Date Signed Date Signed

ADVISER ALL CAPS CO ADVISER ALL CAPS


Adviser and Chair Co-Adviser
Guidance Committee Guidance Committee

Date Signed Date Signed

MANOLITO E. BAMBASE, JR
Chair
Department of Chemical Engineering

Date Signed

ARNOLD R. ELEPAÑO
Dean
College of Engineering and Agro-Industrial Technology

Date Signed

ii
BIOGRAPHICAL SKETCH

Insert photograph (colored studio photo wearing decent formal attire with white

background 4.5 cm x 3.5 cm text-wrapped at the upper right portion of the first paragraph

of the biographical sketch.

iii
ACKNOWLEDGMENT

iv
TABLE OF CONTENTS

PAGE

TITLE PAGE i

APPROVAL PAGE ii

BIOGRAPHICAL SKETCH iii

ACKNOWLEDGMENT iv

TABLE OF CONTENTS v

LIST OF TABLES viii

LIST OF FIGURES ix

LIST OF APPENDICES x

LIST OF APPENDIX TABLES xiv

LIST OF APPENDIX FIGURES xv

ABSTRACT xvi

1. INTRODUCTION 1

1.1 Background of the Study 1

1.2 Significance of the Study 1

1.3 Objectives of the Study 1

1.4 Scope and Limitations of the Study 1

1.5 Time and Place of the Study 1

2. REVIEW OF LITERATURE 3

2.1 Type Subheading Title. DO NOT DELETE NUMBER 3

2.2 Type Subheading Title. DO NOT DELETE NUMBER 3

v
2.3 Type Subheading Title. DO NOT DELETE NUMBER 3

2.4 Type Subheading Title. DO NOT DELETE NUMBER 3

2.5 Type Subheading Title. DO NOT DELETE NUMBER 3

2.6 Type Subheading Title. DO NOT DELETE NUMBER 4

2.7 Type Subheading Title. DO NOT DELETE NUMBER 4

2.8 Type Subheading Title. DO NOT DELETE NUMBER 4

2.9 Type Subheading Title. DO NOT DELETE NUMBER 4

3. MATERIALS AND METHODS 6

3.1 Type Subheading Title. DO NOT DELETE NUMBER 6

3.2 Type Subheading Title. DO NOT DELETE NUMBER 6

3.3 Type Subheading Title. DO NOT DELETE NUMBER 6

3.4 Type Subheading Title. DO NOT DELETE NUMBER 6

3.5 Type Subheading Title. DO NOT DELETE NUMBER 6

3.6 Type Subheading Title. DO NOT DELETE NUMBER 7

3.7 Type Subheading Title. DO NOT DELETE NUMBER 7

3.8 Type Subheading Title. DO NOT DELETE NUMBER 7

4. RESULTS AND DISCUSSION 8

4.1 Type Subheading Title. DO NOT DELETE NUMBER 8

4.2 Type Subheading Title. DO NOT DELETE NUMBER 8

4.3 Type Subheading Title. DO NOT DELETE NUMBER 8

4.4 Type Subheading Title. DO NOT DELETE NUMBER 8

4.5 Results of Response Surface Methodology Experiments 8

4.6 Type Subheading Title. DO NOT DELETE NUMBER 9

4.7 Type Subheading Title. DO NOT DELETE NUMBER 9

4.8 Type Subheading Title. DO NOT DELETE NUMBER 9

vi
4.9 Type Subheading Title. DO NOT DELETE NUMBER 9

4.10 Type Subheading Title. DO NOT DELETE NUMBER 10

5. SUMMARY AND CONCLUSION 11

6. RECOMMENDATIONS 12

7. REFERENCES 14

APPENDICES 15

APPENDIX A 16

APPENDIX B 17

APPENDIX C 18

APPENDIX D 19

APPENDIX TABLES 20

APPENDIX FIGURES 22

vii
LIST OF TABLES

TABLE PAGE

3-1 Factors considered in the preliminary experiments for yellow 22


pigment production

3-2

viii
LIST OF FIGURES

FIGURE PAGE

2-1 Chemical structures of the Monascus pigments 10

3-1

ix
LIST OF APPENDICES

APPENDIX PAGE

A Determination of Biomass Concentration 55

B Determination of Residual Glucose Concentration 56

C Determination of Orange and Yellow Pigment 58


Concentration

D Calculation for the Amount of MSG from C:N Ratio 59

x
xi
LIST OF APPENDIX TABLES

APPENDIX PAGE
TABLE

1 Data of absorbance against glucose concentration at 550 nm 62

xii
LIST OF APPENDIX FIGURES

APPENDIX PAGE
FIGURE

1 Standard calibration curve of absorbance against glucose 65


concentration read at 550 nm

13 Plot of residual versus predicted for residual glucose concentration 71


in the factorial flask experiment

14 Plot of residuals versus run for residual glucose concentration 71


in the factorial flask experiment

15 Plot of predicted versus actual for residual glucose concentration 72


in the factorial flask experiment

16 Box-Cox plot for residual glucose concentration in the 72


factorial flask experiment

xiii
LIST OF APPENDIX TABLES

APPENDIX PAGE
TABLE

1 Data of absorbance against glucose concentration at 550 nm 62

xiv
LIST OF APPENDIX FIGURES

APPENDIX PAGE
FIGURE

1 Standard calibration curve of absorbance against glucose 65


concentration read at 550 nm

13 Plot of residual versus predicted for residual glucose concentration 71


in the factorial flask experiment

14 Plot of residuals versus run for residual glucose concentration 71


in the factorial flask experiment

15 Plot of predicted versus actual for residual glucose concentration 72


in the factorial flask experiment

16 Box-Cox plot for residual glucose concentration in the 72


factorial flask experiment

xv
ABSTRACT

FAMILY NAME FOLLOWED BY COMMA, THEN FIRST AND MIDDLE NAME


ALL CAPS. College of Engineering and Agro-Industrial Technology, University of the
Philippines Los Banos. May 2017. Insert Thesis Title with Only the First Letter of Each
Word Capitalized.

Major Adviser: Dr. Beloved M. Adviser


Co-Adviser: Dr. Kind M. CoAdviser

The effects of the two blah blah, … fermentation performance of 30-L bioreactor
was concluded to be reproducible compared to 5-L bioreactor and the use of the kLa
correlation was found to be useful as a scale-up factor.

xvi
1. INTRODUCTION

1.1 Background of the Study

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

1.2 Significance of the Study

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

1.3 Objectives of the Study

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

1.4 Scope and Limitations of the Study

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

1.5 Time and Place of the Study

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

1
2
2. REVIEW OF LITERATURE

2.1 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

2.2 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type. The quick brown fox jumped over the lazy dog. The

quick brown fox jumped over the lazy dog.

2.3 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

2.4 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

2.5 Type Subheading Title. DO NOT DELETE NUMBER

3
4

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

2.6 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

2.7 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

2.8 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

2.9 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.


5
3. MATERIALS AND METHODS

3.1 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

3.2 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

3.3 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

3.4 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

3.5 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

6
7

3.6 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

3.7 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

3.8 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.


4. RESULTS AND DISCUSSION

4.1 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

4.2 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

4.3 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

4.4 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

4.5 Results of Response Surface Methodology Experiments

8
9

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

4.6 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

4.7 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

4.8 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

4.9 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.


10

4.10 Type Subheading Title. DO NOT DELETE NUMBER

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.


5. SUMMARY AND CONCLUSION

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

11
6. RECOMMENDATIONS

Type first sentence here. Naka automatic hanging indent na so type lang ng type,

type lang ng type, type lang ng type.

12
13
7. REFERENCES

ALVAREZ, L.F. (2000). Design optimization based on genetic programming:


approximation model building for design optimization using the response surface
methodology and genetic programming (Unpublished doctoral dissertation,
University of Bradford, United Kingdom). Retrieved March 20, 2016 from
www.brad.ac.uk

AMCHOVA, P., KOTOLOVA, H. & RUDA-KUCEROVA, J. (2015). Health safety issues


of synthetic food colorants. Regulatory Toxicology and Pharmacology, 73(3), 914-
922. doi: 10.1016/j.yrtph.2015.09.026

ANDERSON, M.J. & WHITCOMB, P.J. (2005). Response surface methods (RSM) for
peak process performance at the most robust operating conditions. Retrieved May
31, 2016 from www.statease.com

14
APPENDICES

15
16

APPENDIX A
DETERMINATION OF BIOMASS CONCENTRATION
17

APPENDIX B
DETERMINATION OF RESIDUAL GLUCOSE CONCENTRATION
ADAPTED FROM MILLER (1959)
18

APPENDIX C
DETERMINATION OF YELLOW PIGMENT CONCENTRATION
19

APPENDIX D
CALCULATION FOR THE AMOUNT OF
MSG FROM C:N RATIO
20

APPENDIX TABLES
21

Appendix Table 1. Data of absorbance against glucose concentration at 550 nm

CONCENTRATION ABSORBANCE
(g/L) (UA550)

Appendix Table 2. Generated 2k factorial design for the factorial flask experiment.

INCUBATION
INITIAL MEDIUM
RUN C:N RATIO TIME
pH
(days)
22

APPENDIX FIGURES
23

2.5

Absorbance, UA550
2

1.5

1 A = 2.7762 [Concentration]
R² = 0.9881

0.5

0
0 0.2 0.4 0.6 0.8 1
Glucose Concentration, g/L

Appendix Figure 1. Standard calibration curve of absorbance against glucose


concentration read at 550 nm

You might also like