SEMESTER: 3RD FULL COURSE DETAILS

  SEMESTER: 3RD      FULL COURSE DETAILS

Semester III

Course No.	Course Title	Cr. Hours
BT- 211	Microbiology	3
BT- 212	Molecular Biology	3
BT- 213	Organic Chemistry	3
BT- 214	Biochemistry	3
BT-215	Maths-II	3
BT-216	General-II (Social Psychology)	3
Third Semester Total		18

 

SEMESTER III

MICROBIOLOGY

BT-211                                                                                                                   (3 Credit hours)

 

Course Contents:

 

Introduction to microbiology. The light microscope. Characterization and classification of microorganisms.  Cultivation of Bacteria. Reproduction and growth. Pure culture and cultural characteristics of bacteria. Fungi; the molds and yeasts. General characteristics of viruses. Control of microorganism; fundamentals of control, control by physical and chemical agents, antibiotics, chemotherapeutic agents. Microorganisms and diseases; host-microbe interactions, specific and non-specific immunity, immunization in the prevention and treatment of infection, allergy and other forms of sensitivity, serological tests such as agglutination, haemagglutination, neutralization, etc. Human infectious diseases; airborne, food and water-borne, zoonoses. Infectious diseases of animals. Microbial ecology; environmental microbiology industrial, air, water (domestic water and sewage), foods and dairy products microbiology.

 

Practicals:

            Microscope and prepared slides. Staining methods: preparation of smears, simple negative, gram, acid-fast, endospore, capsule, flagella staining and detection f mobility – hanging drop side. Cultivation of bacteria: transfer of bacteria-aseptic techniques, isolation of bacteria by dilution techniques, media preparation-special media for isolating bacteria. Control of microbial growth: physical methods of control: heat, UV radiation, etc. Chemical methods of control: disinfectants, antiseptics, and antibiotic and antimicrobial drugs sensitivity.

 

Recommended Books:         

1.                 Prescott (2002) 5th edition, “Microbiology” Mc Graw Hill Book Company Inc.

2.                 Dubey R., Maheshwar D, (2002) 1st edition, “Text Book of Microbiology” S Chand Publication.

MOLECULAR BIOLOGY

BT-212                                                                                                             (3 Credit hours)

Course Contents:

 

Genes (Structure, Regulatory region, promoter, and transcriptional unit, prokaryotic & eukaryotic) and genomes. DNA replication. RNA synthesis, RNA types, Posttranscriptional modifications (capping, polyadenyltion, splicing and editing). Protein synthesis (Genetic code and its characteristics, structure of t-RNA, Ribosomes, Detailed description of various steps in protein synthesis i.e. activation and aminoacylation of t-RNA, Initiation, Elongation and termination, Fidelity of protein synthesis) and Posttranslational modifications. Repair and recombination, Transposition, Regulation of gene expression in prokaryotes and eukaryotes.

 

Practicals:

Estimation of proteins in serum and cytosol, SDS-PAGE, western blotting, determination of UV absorption spectra of proteins, nucleic acids. Determination of melting temperature of nucleic acid. Extraction of RNA, DNA and proteins. Measurement of RNA, DNA and protein concentrations.

Recommended Books:         

1.       Werner R (1992) 2^nd edition, “Essential Biochemistry and Molecular Biology” Elsevier, N.Y.

2.       DeRobertis E, (1987) 2^nd edition, “Cell and Molecular Biology” Lead and Febiger, N.Y.

3.       James D, Watson D (2003) 5^th edition, “Molecular Biology of the Genes” W.H Freeman and Company.

4.   Textbook of Biotechnology (Fundamentals of Molecular Biology) by S.K.Jain.

ORGANIC CHEMISTRY

BT-213                                                                                                                   (3 Credit hours)

 

Course Contents:

            Introduction to organic Chemistry. Classification and nomenclature of organic compounds. Basic concepts in organic chemistry (Resonance, Inductive effect, Tautomerism etc). Brief introduction to organic acids and bases. Nucleophiles, electrophiles. Compounds containing sp-3 hybridized carbons; alkanes, cycloalkanes and alkyl halides. Compounds containing sp-2 or sp hybridized carbons; alkenes, aromatic hydrocarbons, alkynes. Stereochemistry; Functional group containing heteroatoms; compounds containing sp3 hybridized nitrogen (ammonia and amines), Compounds containing sp-3 hybridized carbons (imines), Compounds containing sp-3 hybridizedoxygen (Alcohols, Ethers), Compounds containing sp-2 hybridized oxygen (Aldehydes, Ketones, carboxylic acid, Esters, Acid halides, Acid anhydrides and Amides), Compound containing sulfur (thiols), Physical methods of separation and purification of organic compounds.

Practicals:

1.      Introduction to laboratory safety precautions

2.      Determination of melting point

3.      Purification of a liquid by distillation

4.      Steam distillation

5.      Purification of a compound by sublimation

6.      Fractional distillation

7.      Paper Chromatography of ink mixture and amino acids mixtures

8.      Thin layer chromatography

9.      Preparation of nitrobenzene

10.  Preparation of m-dinitrobenzene

11.  Preparation of oxalic acid

Recommended Books:

1.      Harold H, David J, Lesli E (1995) 9^th edition, ‘Organic Chemistry -A short course’ S Chand and Company Ltd. Ram Nagar, New Delhi

2.      Graham S (2001) 4^th edition, ‘ Fundamentals of organic chemistry’ John and Sons, Inc. New York

3.      Francis A (2001) 3^rd edition, ‘ Organic Chemistry’ International Ed. The McGraw-Hill companies, Inc. New York, New Delhi

4.      Francis A (1996) 3^rd edition, ‘Organic chemistry’ Mc Graw Hill inc.

BIOCHEMISTRY

BT-214                                                                                                               (3 Credit hours)

 

Course Contents:

              Amino acids and proteins; classification, structure, functions, methods of separation. Carbohydrates, lipids, nucleic acids/ polynucleotide; classification, structure, function, methods of separation. Enzymes; classification, factor affecting activity of enzymes, mechanism of action, coenzymes. Vitamins; classification, structure, function and properties.

 

Practicals:

1.      Determination of Pka values of dicarboxylic acids.

2.      Titration curves of amino acids.

3.      Quantitative estimation of amino acids by Ninhydrin, Biuret, Folin- Lowry Method.

4.      Qualitative tests for carbohydrates

5.      Qualitative tests for amino acids.

6.      Isolation of casein from milk and determination of free amines and group of casein and other proteins.

7.      Benedict’s test for reducing sugar, Iodine test for polysaccharides.

8.      Isolation and assay of glycogen from liver and skeletal muscles of rats.

9.      Determination of Saponification value of Fats.

10.  Determination of Iodine Numbers of Fats.

 

Recommended Books:         

1.            Stryer L, Berg J, Tymoczky J (2002) 5th edition, “Biochemistry” W.H Freeman and Company.

2.            David L, Nelson P, Michael M, Lehninger P (2004) 4th edition, “Principle of Biochemistry” W.H. Freeman & Company.

             3.            Donald V (2004) 3rd edition, “Biochemistry” Wiley Text Books Corp.

4.            Christopher K. Mathews P, Kensal E, Kevin G (1999) 3rd edition,  “Biochemistry” Pearson Education Company.

5.            Murray R, Granuea D, Mayer P, Rodwell V (2003) 26th edition, “Harper’s  Illustrated Biochemistry” Mc Graw Hill Inc.

 

MATHS-II

BT-215                                                   (3 Credit hours)

 

 

GENERAL-II (Social Psychology)

BT-216                                                    (3 Credit hours)