What is the residual sugar on a glycoprotein that has a simple glycosylation?

1.                   Consider the process of N-linked Glycosylation

1. What organelles are required?
2. What is the residual sugar on a glycoprotein that has a simple glycosylation?
3. If glycosylation is complete what will be the final sugar on the glycoform?
4. Why may N-linked glycosylation be important?

2.                   For genetic-level control, please explain the process of

1. Enzyme repression
2. Enzyme induction

Provide an example for each process.

3.                   -Lactams are the most widely used class of antibiotics. Since the discovery of benzylpenicillin in the 1920s, thousands of new penicillin derivatives and related -Lactam classes Cephalosporins, cephamycin’s, monobactams and carbapenems have been discovered.

Select one such molecule or class of -Lactams and explain their:

1. Mechanism of action, its market & global impact in antibiotics
2. Briefly the manufacturing process. In the description attempt to capture points like;
   1. What type of organism and reactors are might typically be used for large-scale production?
   2. Is this a batch, fed batch, or continuous process?

• How is are these typically purified?

1. What are some typical scales of production?
2. What are some regulatory considerations (i.e. FDA regulations) for -Lactams?

4.                   What are some contributing elements that influence the Economics of an Industrial scale Bioprocess? And For example; if I were to compare a Batch process versus Continuous process, what factors within the process might I need to evaluate to better understand the associated production cost?