A REPORT ON VISITING CAREW & CO.(BD), BSRI AND IBN SINA PHAMACEUTICALS LTD.

ACKNOWLEDGEMENT
Biotechnology refers to the scientific and engineering principle to the
processing of goods and services. In reality, to perform any kind jobs and
research in biotechnological perspective, there should be a practical experience
of biological processes besides proper theoretical knowledge. Keeping it mind,
industrial visit is included in the syllabus of our 3rd academic year under the
course, GEB300. Undoubtedly, it is a timely and prudential step of our
respectable teachers. I have taken efforts in this project. It would not have been
possible without the kind support and help of many individuals and
organizations. I would like to extend my gratefulness to all of them.

First of all, I am extremely grateful to the Department of Genetic Engineering

and Biotechnology for providing this opportunity to gather some practical
experience. Thanks to all of our honorable teachers, especially, Dr. Md
Abdullah Al Mamun, Professor, GEB, SUST and Mr Md Jahangir Alam,
Associate Professor, GEB, SUST for their guidance and co-operation during
industrial visit.

I also express my grateful to the authority of Carew & Company (Bangladesh)

Bangladesh Sugarcrop Research Institute (BSRI) and Ibn Sina Pharmaceuticals
Ltd for giving us such opportunity to visit their facility and time.

Mohammad Mahfujur Rahman

Sunday, January 20, 2019
Department of Genetic Engineering and Biotechnology
Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh

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INTRODUCTION

Department of Genetic Engineering and Biotechnology, Shahjalal University of

Science & Technology, Sylhet arranged Industrial Visit for 3rd Year 2nd
Semester Student of 2015-16 session to Carew & Company (Bangladesh),
Bangladesh Sugarcrop Research Institute (BSRI) and Ibn Sina Pharmaceuticals
Ltd. The tour was held on 8th to 10th January,2019 for better industrial and
technical knowledge enhancement of students.

Industry visit important for any applied field. As Biotechnology has grate role
in the industry level, the student of this department should visit industry for the
knowledge which later can be applied in the job level. These programs can be a
powerful tool to constitute a positive industrial climate and can range from basic
manufacturing system for the students.

Overall, the aim of these visit to train the students the industrial working styles
and introduce them to the industrial environment. After visiting, the students
can identify their own efficiency and performance which is important for their
career, improving work efficiency and confidence.

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OBJECTIVES OF INDUSTRIAL VISIT

Industrial visit is very important to any student undergoing professional

education such as Engineering, Business management, Biotechnology,
Pharmacy, Architecture and many more, no institute providing these courses has
got enough infrastructure to show case all the real working equipments,
machinery, operational methodology and everything else, that students will
come across once they enter into professional field, after the completion of their
respective courses, so these industrial tours are an effort to bridge this gap of
practical exposure.

 It helps students to gain firsthand information regarding functioning of

the Industry
 Provides an opportunity to plan, organize and engage in active learning
experiences both inside and outside the classroom
 It is Mandatory in universities hence it also full fills certain curriculum
requirements
 Provides an insight into the real working environment of the Industry
Helps them to see their future place in the working world
 This also serves as a relation building process between institutes and
industry
 Many of the companies also use it as tool for building brand awareness
 Helps to enhance their interpersonal skills and communications
 Helps to understand the do’s and don’ts of the industrial practice

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TOUR AT A GLANCE

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1.VISIT TO CAREW & COMPANY (BANGLADESH)

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2.VISIT TO BSRI

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3.VISIT TO IBN SINA PHARMACEUTICALS LTD

We spent our last and the 3rd day in the IBN SINA PHARMACEUTICALS
LTD. It is one of the leading pharmaceuticals industry in Bangladesh. The
company was founded in1983 in Gazipur. It comprise of an area of 15 acres of
land. The manufacturing plant has been established with modern state of the
technology and equipped with high standard machinery for the production and
quality control. They provide highest quality medicine.

They maintain the ethical standard in all of its functions. The manufacturing
plant is broadly divided into two distinct units.
(a) Pharmaceuticals manufacturing plant
(b) Natural medicine (Harbal).

Pharmaceuticals manufacturing plant is the main part of the industry. The

important products of this part are;
 Anti-allergic ocular
 Anti-fungal
 Anti-histamine
 Anti-malaral
 Anti-malasma
 Anti-nuropathy
 Anti-biotic etc
They also concentrate on producing vitamin, mineral. They have several units
for quality control and production.

Some of them are

-Quality control
-Self Life determining
-Microbiology lab etc.

The natural products of the industry can be claimed into two types:
-Harbal
-Unani

Here they use natural products as medicine and as a source of medicine. Total
71 numbers of natural products are available in this industry. In natural
medicine sector, they in the second position in Bangladesh.

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They are also strict in monitoring environmental sustainability.

After visiting Ibn Sina Pharmaceuticals Ltd, we returned Sylhet by bus.

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Preliminary Concept
Biotechnology is the use of living systems and organisms to develop or make products. Apart
from referring to a type of energy metabolism, fermentation in the industrial sense is regarded as
any process for the production of various chemical or pharmaceutical compounds by means of
the mass cultivation of microorganisms. Thus, fermentation biotechnology concerns the use of
micro-organisms such as bacteria or yeasts, or cellular components such as enzymes, to alter
living or non-living materials for the production of knowledge, goods and services.
In biotechnology, fermentation has been defined as an anaerobic cellular process in which organic
compounds are converted into simpler molecules and chemical energy (ATP) is obtained. In
colloquial language fermentation has a much broader meaning, which tends to encompass the
complex of enzymatic and microorganism stimulated breakdown of macromolecules within the
fermentation substrate. Whatever, fermentation, for the good of this text, will be broadly defined
as bioprocessing using microorganisms (particularly bacteria yeasts and molds) and the
chemicals they produce (particularly enzymes, acids, gasses and volatile compounds) to achieve
desirable characteristics.
The Fusion of Fermentation and Biotechnology
Biotechnology is defined as the use of biological systems, living organisms or derivatives thereof,
to make or modify products or processes for specific use (United Nations Convention on Biological
Diversity). For thousands of years, humankind has used biotechnology in agriculture, food
production, and medicine. The term is largely believed to have been coined in 1919 by Hungarian
engineer Karl Ereky. At its simplest, biotechnology is technology based on biology - biotechnology
harnesses cellular and biomolecular processes to develop technologies and products that help
improve our lives and the health of our planet. We have used the biological processes of
microorganisms for more than 6,000 years to make useful food products, such as bread and
cheese, and to preserve dairy products. Fermentation, on the other hand, is a metabolic process
in which an organism converts a carbohydrate, such as starch or a sugar, into an alcohol or an
acid. For example, yeast perform fermentation to obtain energy by converting sugar into alcohol.
Bacteria perform fermentation, converting carbohydrates into lactic acid. Needless to say,
fermentation is not a recent innovation rather it is one of the primitive process which is
commonly used by our ancestors.
Fermentation is a natural process. People applied this process to make products such as wine,
mead, cheese and beer long before the biochemical process was understood. In the 1850s and
1860s Louis Pasteur became the first zymurgist or scientist to study fermentation when he
demonstrated fermentation was caused by living cells. As our understanding on cellular and
biological processes increased with time, we now know fermentation process is nothing different
from the perspective of biotechnology. Moreover, fermentation is a fundamental process in
biotechnology and involved with many biotechnological application, thereby creating a new
discipline named fermentation biotechnology.
Why Is Fermentation Biotechnology Important?
Fermentation biotechnology is a very important discipline in modern society and is used in many
industries for the production of various foodstuffs and alcoholic beverages, baker’s yeast,
biofuels, organic acids, enzymes, vitamins, antibiotics, vaccines, monoclonal antibodies, steroids,
hormones and fine chemicals. With the emergence of a modern fermentation biotechnology
industry in South Africa, this field of research and training of students is especially relevant. In
our growing economy this advanced manufacturing approach will create many jobs, especially in
the light of the new green economy that is built on green chemistry and biofuels.

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Fermentation Process and Production of Alcohol

Alcohol may be the world's oldest known drug. Fermented grain, fruit juice and honey have
been
used to make alcohol (ethyl alcohol or ethanol) for thousands of years. The production of
products containing alcohol has become big business in today's society and the consumption
and
abuse of alcohol has become a major public health problem. The effects of alcohol abuse range
from a mild hang over to mass destruction, disease and deaths on a huge scale. Alcohol use in
moderation has little or no ill effects either for the user or those around them. But the misuse of
what has become one of the world's most dangerous drugs takes a devastating toll on both the
drinker and on society as a whole.
Alcoholic fermentation, also referred to as ethanol fermentation, is a biological process in which
molecules such as glucose, fructose, and sucrose are converted into cellular energy and thereby
produce ethanol and carbon dioxide as metabolic waste products. Because yeasts perform this
conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process.
Alcoholic fermentation occurs in the production of alcoholic beverages and ethanol fuel, and in
the rising of bread dough.
Ethanol is obtained by fermentation using glucose produced from sugar from the hydrolysis of
starch, in the presence of yeast and temperature of less than 37 °C to produce ethanol. For
instance, such a process might proceed by the conversion of sucrose by the enzyme invertase
into
glucose and fructose, then the conversion of glucose by the enzyme zymase into ethanol (and
carbon dioxide). Several of the benign bacteria in the intestine use fermentation as a form of
anaerobic metabolism. This metabolic reaction produces ethanol as a waste product, just like
aerobic respiration produces carbon dioxide and water. Ethanol can be produced by different
way
like below:
Ethanol Production by Yeast
Yeasts, especially strain of Saccharomyces cerevisiae are the main producer of ethanol. They
have
been used as a major biological tool for the production of ethanol since the discovery of
fermentation process by the time of L. Pasteur. But in 1815, Gay-Lussac formulated the
conversion of glucose to ethanol and carbon-monoxide (CO2). The formula is given below:
C6H12O6 → 2C2H5OH + CO2
Yeast converts di- and oligo-saccharides through EMP pathway into pyruvic acid. Specially,
Saccharomyces cerevisiae do this process. Ethanol fermentation is used the production of beer,
wine and bread. It's worth noting that fermentation in the presence of high levels of pectin
result
in the production of small amounts of methanol, which is toxic when consumed.
Fermentation of ethanol is carried out in a large fermenter (size 1000 to 1.5 million dm 2). The
inoculum of microorganism is maintained in fermenter at the optimum growth conditions such
as temperature, pH, oxygen and concentration of carbohydrate, the substrates. Before starting
the fermentation pure inoculum (starter inoculum) of species of Saccharomyces is prepared by
inoculating the well-defined and sterilized medium. At the same time fermentation medium is
formulated, sterilized and transferred to the sterilized fermenter. Liquid medium in fermenter is
inoculated with a small inoculum of yeast. Growth conditions of liquid broth is maintained to
provide optimum conditions at temperature, pH, oxygen etc. for the production of ethanol.

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Figure-1: Ethanol production by Saccharomyces cerevisiae

After inoculation at the optimum growth conditions for different periods the culture fluid is
filtered when growth of the microorganism is over. Consequently, the yeast cells (biomass) are
separated from the supernatant. From the supernatant, products are recovered and purified. The
yeast mass is used for the effluent treatment or as the source of single cell protein.
Distillation of Alcohol
Fermentation alone does not produce beverages with an alcohol content greater than 12 to 15%
because the fermenting yeast is destroyed at high alcohol concentrations. To produce beverages
of higher alcohol content the aqueous solution must be distilled. Distillation was one of the
earliest separation techniques used by alchemists and pharmacists. And, generally, distillation,
along with chromatography and filtration, is still considered to be a key method of separating and
purifying substances.
Distillation is a separation process for a mixture of liquids or oils. It relies on differences in the
boiling points of the component liquids to be separated. The mixture to be separated is added to
a Distilling Pot where it is heated to the boiling point. Lower boiling components will
preferentially vaporize first. This vapor passes into a Distilling Head and then into a Condenser.
Within the Condenser the vapor is cooled and it liquefies. The resulting liquid is then collected in
a Receiving Flask. Initially, low boiling components are collected in the Receiving Flask. As the
distillation proceeds, these components are depleted from the Distilling Pot and higher boiling
components begin to distil over. Switching out the Receiving Flask at the appropriate point allows
for the separation of the component liquids of the mixture.
Mixtures of a large number of similarly boiling liquids can be separated by a technique called

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Fractional Distillation. In fractional distillation, a distilling column allows the vapor arising from
the distillation pot to be repeatedly recondensed and revaporized. After a number of these
recondensation/revaporization steps, the lower boiling component will be relatively free of any higher
boiling components. This allows for a more thorough separation of the liquids. This
method of distillation is employed during the Oil Refining process.
Most manufacturers of liquor report the Alcohol content by its Proof. In the US system, the Proof
is double the Vol. Percentage Alcohol:
Proof = 2 x Volume Percentage
Historically, the term Pro of derives from a method of measuring the Alcohol content of liquors
so as to “prove” they were not diluted. If gunpowder mixed with liquor would still ignite after
the
Alcohol burnt off, then the Alcohol was not considered to be diluted. The minimum Vol.
Percentage Alcohol required for ignition is 57%; which, historically, was assigned a value of 100
Degrees Proof. Levels of Alcohol in liquor are still measured by Proof, for tax purposes, but the
scale is different in different countries.
Carew & Company (Bangladesh) Limited

Figure-2: Main gate of Darshana distilleries, Carew & Company Bangladesh Ltd.
Basic Information
Carew & Company (Bangladesh) Limited (1935), which is situated at Darshana of Damurhuda
Upazilla of Chuadanga district is the largest sugar mill of Bangladesh. Carew & Company has a
distillery also which is the lone wine producing plant of Bangladesh. It was established by
private
industrialists in 1935 and has a sugar mill, one Distillery and one Pharmaceutical unit under its
ownership. Machinery & apparatus of the sugar mill were supplied by M/S Blairs Ltd. of
Glasgow,
U.K. It ongoing trial production in 1938-39 and commercial production from 1939 to till now.
Carew & Company (Bangladesh) Limited is an enterprise of Bangladesh Sugar & Food Industries
Corporation (BSFIC). BSFIC is an autonomous body of Ministry Of Industries (Government of
Bangladesh).

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FACTORY INFO TIME AND CAPACITY

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