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Separation Processes: CHE 4M3

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Course outline Course videos from 2012 (updated) Copyright and other legal stuff Comments, questions, feedback? Don't wait for official course evaluations. Announcements The practice question in class is available: see the link to "Practice questions for tests and exams" below. More questions will be added there as the course progresses, so keep checking that page. The second assignment is available; due on 25 September (date has changed). If submitting via Google Docs, please share with mcmasterche4mta@gmail.com with "Comment" permission. There is a piece of information missing for Assignment 2, Q4: the volumetric flow rate coming in: I will have that available for your shortly (Friday PM). Get a head start on class for 21 September: Design a separator to remove suspended yeast cells from beer. Beer is produced in batches of 100 \(\text{m}^3\), with 4 batches per day. Density of beer: 1020 \(\text{kg.m}^{-3}\) Density of yeast cells: 1075 \(\text{kg.m}^{-3}\) Yeast cell diameters: 4 to 6 \(\mu m \) 11.5 metric tonnes of yeast are suspended in each 100 \(\text{m}^3\) fermenter Asceptic operation is vital Please re-download slide 17 and 18 for the notes for 20 September: substantial changes were made.

Overview of separation processes Thickeners and clarifiers (sedimentation), screens, centrifuges and cyclones Filters, membranes, dialysis, reverse osmosis and bioseparations Liquid-liquid extraction and supercritical fluid extraction Adsorption, ion-exchange and chromatography Evaporation, drying and overview of crystallization Course wrap up Supplementary readings Course pack for 2011

Assignments, projects, exams	Course calendar
Assignments Assignment 1 - 2012 Assignment 2 - 2012 Assignment 3 - 2012 Assignment 4 - 2012 Assignment 5 - 2012 Tests, exams and project Take-home exam Course project Written midterm Final exam Practice questions for tests and exams