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Old April 24th, 2015, 05:07 PM
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Default Bamu Syllabus Bsc Microbiology

I need the syllabus of B.Sc Microbiology of Dr. Babasaheb Ambedkar Marathwada University so can you please provide me this?
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Old April 25th, 2015, 11:03 AM
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Default Re: Bamu Syllabus Bsc Microbiology

As per your request here I am sharing the syllabus of B.Sc Microbiology of Dr. Babasaheb Ambedkar Marathwada University which you need
BAMU B.Sc Microbiology Syllabus
B.Sc. I
Paper No Title Marks
I Fundamentals of Microbiology 100
II Basic Biochemistry & Microbial Physiology 100
III Practical 100
IV Practical 100
B.Sc. II
Paper No Title Marks
V Applied Microbiology 100
VI Immunology & clinical microbiology 100
VII Practical 100
VIII Practical 100
B.Sc. III
Paper No Title Marks
IX Microbial genetics & Recombinant DNA Technology 100
X Microbial Metabolism & Industrial Microbiology 100
XI Practical 100
XII Practical 100
Total marks 1200
B.Sc. First Year
Paper I .Fundamentals of Microbiology
Unit – I 1 Scope & relevance of Microbiology (15)
i) Definition & concepts
ii) Types of microorganism
iii) Distribution of Microorganisms in nature
2. Development of Microbiology as a Scientific Discipline
1.1 History
i) Early observation of microorganisms
ii) Spontaneous generation conflict : Contribution of scientists
iii) Recognition of the microbial role in diseases. Koch’s postulates
iv) Recognition of microbial role in fermentations.
v) Discovery of microbial effects on organic and inorganic matter.
vi) Pure culture concept.
vii) Aseptic surgery
Unit – 2 General characteristics of microorganisms. (15)
2.1 General principles ( Brief )
i) Taxonomic rank
ii) Classification system
iii) Numerical taxonomy
iv) Major characteristics used in taxonomy. Morphological,
Physiological, Metabolic, Etiological, Genetic analysis, Molecular
Characteristics .
Compositions of proteins, composition of nucleic acids,
hybridization, nucleic acid sequencing, identification of organisms
based on 16srRNA sequencing.
v) Bergey’s manual of determinative Bacteriology, General
characteristics enlisting 19 parts with major characters &
examples.
2.2 General characteristics and classification of Viruses
2.3 General characters of Fungi ( including yeasts )
2.4 General characters of Actinomycetes
2.5 General characters of algae
2.6 General characteristics of Mycoplasma and Rickettssia.
2.7 Introduction to Gnotobiology/ axenic life/ space microbiology.
Unit – 3 : 3.1 Microscopy (15)
3.1 Properties of light
i) Definitions : Magnification, resolving power, depth of focus, focal
length, numerical aperture.
ii) Objectives Low , high & oil immersion.
iii) Oculars : function, Huygenian, Ramsden, Hyperplane &
compensating.
iv) Condensers ; Abbe, variable focus cordiod, parabolic & their
functions.
v) Iris diaphragm.
3.2 Principles, construction using ray diagram, application and
comparative study of :
i) Comound Microscope
ii) Electron Microscope
3.3 Principles, ray diagram & applications.
i) Phase contrast microscope.
ii) Dark field microscope.
iii) Fluorescent microscope.
3.4 Micrometery : Basic pinciples, uses & application.
3.5 Stains and dyes.
i) Definition : stain, dye, chromogen, chromophore, auxochrome,
acidic and basic stains, simple and differential staining. (Gram’s
and Acid fast staining ) , natural stains, mordant, decolourizer,
counter stains.
ii) Brief survey of classification of dyes, knowledge of group & stains
used in practical course of B.Sc. I. Physicochemical basis of
staining.
iii) Fixatives and fixation of smears.
iv) Staining of Fungi.
v) Use & significance of stains in Microbiology.
Unit – 4 : 4.1 Cultivation of microorganisms. (20)
i) Media used.
ii) Properties of a good culture medium.
iii) Definition, concept, use and types of different culture media .
Synthetic, non synthetic, natural, selective, differential, enriched ,
enrichment, assay, minimal, maintenance, and transport media.
iv) Buffers in culture media.
v) Media used for cultivation of bacteria , fungi, actinomycetes,
yeasts, algae and photosynthetic bacteria. ( at least two )
4.2 Cultivation of anaerobes
i) Principle and examples.
ii) Methods ( at least 2 )
4.3 Pure culture techniques
i) Development of pure culture
ii) Sterilization, aseptic techniques, streak, pour and spread plate
methods, single cell isolation.
iii) Significance
4.4 Control of Microbial Growth
i) Pattern of Microbial death – concepts.
ii) Sterilization by physical methods
- High temperature, canning and pasteurization.
- Low level temperature.
- Non ionizing and ionizing radiations.
- Bacterial filters.
- Sterilization by chemical means; Disinfectants: effectiveness,
mode of action & application. Phenolics, alcohols, halogens,
heavy metals , quaternary ammonium compounds, aldehydes.
Sterilization using gases , sulfur dioxide, ethylene oxide, Beta
propiolactone. Control of microorganisms using sugars,
nitrates, organic acids .
- Antiseptics :- Effective agents.
Unit - 5 5.1 Structural Organization of microorganisms. (20)
5.2 Fundamental categories of microorganisms.
i) Bacterial ,Archaeal & Eucaryotic cell concepts.
ii) Microorganisms with prokaryotic cells: Archaeal & bacterial
iii) Differential account of procaryotic & eucaryotic microorganisms.
5.3 Role of Microorganisms : In transformation of organic matter.
1.1 In agriculture : As biofertilizers, bioinsecticides, in soil improvement
( texture , water holding capacity ) as geochemical agents ,microbial
associations ( phyllosphere, rhizosphere, mycorrhizal and nitrogen fixers )
Plant diseases : list of common plant diseases with their causative agents.
1.2 In human and animal health : list of common bacterial, rickettsial , fungal and
viral diseases.( with causative agents ) in human beings, role of normal flora
of human body, antibiotics, vaccines and antisera.
1.3 In industries : list of microbial products ( and producers ) produced on
industrial scale, role of contaminants, pathogens and spoilage causing
microbes.
1.4 In food processing : common fermented food & milk products with their
representative organisms. Food spoilage, list of organisms causing changes
in texture, colour, aroma, taste & nutritional value of the food products. Food
poisoning & food infection causing microorganisms.
For complete syllabus here is the PDF file atteched;
Attached Files
File Type: pdf BAMU B.Sc Microbiology Syllabus.pdf (124.3 KB, 41 views)
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