As a chemical engineer, one often has to understand the various performance parametersrelated to a biological process in order to design suitable unit operations. Identify and explainthe basic parameters required for fermenter design and locate the bioprocess productdevelopment step in which these should be obtained.List the physical, chemical and biological parameters that should be monitored duringoperation of a typical stirred tank fermenter.

Designing a fermenter requires understanding of various performance parameters related to a biological process. Here are the basic parameters required for fermenter design:

1. Volume: The total and working volume of the fermenter is crucial. It determines the amount of material that can be processed at a time.

2. Agitation: The speed and type of agitation affects the mixing and oxygen transfer in the fermenter.

3. Aeration: The rate of aeration is important for aerobic processes. It affects the oxygen transfer rate.

4. Temperature: The operating temperature affects the growth rate and metabolism of the microorganisms.

5. pH: The pH affects the growth and metabolism of the microorganisms. It needs to be maintained at an optimal level.

6. Pressure: The operating pressure affects the solubility of gases in the fermentation medium.

These parameters should be obtained during the bioprocess product development step of process design and optimization.

During operation of a typical stirred tank fermenter, the following parameters should be monitored:

Physical parameters: Agitation speed, temperature, pressure, and aeration rate.

Chemical parameters: pH, dissolved oxygen concentration, concentration of substrate and products, and concentrations of any inhibitors or inducers.

Biological parameters: Cell density (biomass), cell viability, and metabolic activity (e.g., respiration rate, substrate uptake rate, product formation rate).