Syllabus for F.Y.BSc. Semester : I

Transcription

1 JAI HIND COLLEGE AUTONOMOUS Syllabus for F.Y.BSc Course : Microbiology Semester : I Credit Based Semester & Grading System With effect from Academic Year

2 List of Courses Course: Microbiology Semester: I SR. NO. COURSE CODE COURSE TITLE NO. OF LECTURES / WEEK NO. OF CREDITS FYBSc SMIC101 SMIC102 FUNDAMENTALS OFMICROBIOLOGY BASIC TECHNIQUES IN MICROBIOLOGY SMIC1PR Practical 6 2 2

3 Semester I Theory Course code: SMIC101 Unit I Unit II FUNDAMENTALS OFMICROBIOLOGY (Credits :2 Lectures/Week:3 ) Objectives: Study the historical developments in the Fields of Microbiology Be aware of the scope and relevance of Microbiology Learn the structure and function of Prokaryotic and Eukaryotic cells and to differentiate between them Understand the basic structure and function of Biomolecules Be familiar with the safety measures to be adopted in a Microbiology Laboratory Outcomes: This course covers the study of prokaryotic and eukaryotic cell structure and the biomolecules which forms the basis of cell structure. Introduction To Microbiology and Eukaryotic cell structure History, Introduction and Scope of Microbiology : a. Microscopy and the discovery of micro-organisms b. Conflict over spontaneous generation c. The golden age of microbiology: Koch s Postulates, Medical Microbiology, Immunology d. Development of industrial microbiology and microbial ecology e. Microbiology as a field of Biology f. Major fields in Microbiology Systems of Classification Systems of classification: Binomial Nomenclature, Whitaker 5 Kingdom and Carl Woese s three Kingdom Classification Eukaryotic Cell Structure and function: a. Overview of Eukaryotic cell structure b. Eukaryotic cell envelopes c. Cytoplasmic matrix: microfilaments, intermediate filaments and microtubules d. Organelles of the Secretory and Endocytic pathways: Endoplasmic Reticulum, Golgi apparatus, Lysosomes, e. Organelles involved in the genetic control of the cell:nucleus, Eukaryotic ribosomes f. Organelles involved in energy conservation :Mitochondria, Hydogenosomes, Chloroplasts g. External cell structures:cilia and Flagella h. Endosymbiotic evolution of Eucaryotes Prokaryotic cell structure and Biosafety in Microbiology Prokaryotic cell structure and Function: a. Size, Shape and arrangement of Bacterial cells b. Bacterial cell envelopes : Plasma membrane, Bacterial cell walls c. Layers outside the cell walls : Capsules and Slime layers, S- layers, Flagella, Pili, Fimbriae d. Cytoplasmic matrix : Bacterial cytoskeleton, intracytoplasmic 3

4 Unit III membranes, Inclusion bodies, Magnetosomes, Gas vesicles, Ribosomes e. Nucleoid, Plasmids f. Bacterial Endospores g. Comparison of Bacterial, Archeabacterial and Eukaryotic cell Biosafety in Microbiology a. Infections in the laboratory b. Routes of Infection c. Hazardous procedures d. Safety Organization e. Microbiology Safety Cabinets f. Protection of Staff g. Laboratory Organization h. Disinfectants From Atoms to Cell: A Chemical Connection a. Biomolecues: The molecules of life i. Hierarchy of Biomolecules ii. Properties of Biomolecules b. Types of bonds and their importance i. Covalent (ester, phosphate ester, thioester, peptide, glycosidic bonds. ) ii. Non Covalent interactions (Electrovalence, Hydrogen Bond, Hydrophobic interaction, Vander Waal s interaction) c. Three dimensional structures i. Configuration and Conformation. ii. Types of stereoisomers Water a. Structure b. Properties c. Interaction with solutes Carbohydrates Definition, Classification, Biological importance a. Monosaccharides i. Aldoses and Ketoses ii. Occurrence, Structures and Significance of Glucose, Fructose, Galactose, Mannose iii. Fischer and Haworth Projection iv. Stereoisomers (D &L isomers, Epimers, Anomers) b. Oligosaccharides i. Formation of glycosidic bonds (α, β) ii. Occurrence, Structures and Significance of Maltose, Lactose and Sucrose (disaccharides) c. Polysaccharides i. Classification based on composition:homopolysaccharides and Heteropolysaccharides ii. Occurrence, Structures and Significance of Storage (Starch, Glycogen)and Structural Polysaccharides (Cellulose, Chitin) Lipids Definition and Bloor s Classification (Simple, Complex, Derived, Miscellaneous) 4

5 a. Fatty Acids i. Classification (saturated, unsaturated) ii. Structure and Nomenclature of Palmitic acid, Stearic acid, MUFA- Oliec acid, PUFA- Linoleic and Linolenic acid b. Triacylglycerol i. General Structure ii. Properties (hydrolysis, saponification, rancidity) c. Functions of Compound lipids i. Phospholipids (glycerophospholipids and sphingophospholipids) ii. Glycolipids d. Steroids Cholesterol: structure and Significance Amino acids and Proteins a. Amino acids i. General structure : D& L form of amino acids ii. Classification based on (Structure, Nutritional Classification, Metabolic fate) iii. Properties : Physical and Chemical b. Peptides and Proteins i. Classification and Properties ii. 3-D Structure of proteins : primary, secondary, tertiary and quaternary) Nucleotides and Nucleic Acids a. Definition and Biological Importance b. Structure and Nomenclature : Purines, Pyrimidines, Ribose, Deoxyribose, nucleosides and nucleotides c. Formation of polynucleotide strand d. DNA and RNA e. Types, Structure and Function of mrna, rrna, trna, snrna, mirna, hnrna f. Watson and Crick Model of DNA Additional References: 1. Willey, J. M., Sherwood, L., Woolverton, C. J., Prescott, L. M., & Willey, J. M. (2011). Prescott's microbiology 8 th ed. New York: McGraw-Hill 2. Pelczar, M., Reid, R. and Chan, E. (1977). Microbiology 5 th ed. New York: McGraw- Hill 3. Black, Jacquelyn G.Black, Laura J. (2013) Microbiology :principles and explorations 8 th ed.hoboken, NJ : Wiley 4. Mackie, T. J., Collee, J. G.McCartney, J. E. (1996) Mackie & McCartney practical medical microbiology 14 th ed.new York :Churchill Livingstone 5. Garrett, R. H., & Grisham, C. M. (2010). Biochemistry 5 th ed. Belmont, CA: Brooks/Cole, Cengage Learning 6. Frobisher, M. (1974). Fundamentals of microbiology 9 th ed. Philadelpia: Saunders 7. Lehninger, A. L., Nelson, D. L., & Cox, M. M. (2008). Lehninger principles of biochemistry 5 th ed. New York: Worth Publishers 8. Conn, E&Stumpf, P.K.(2005)Outlines of Biochemistry. New York : Wiley 5

6 9. Satyanarayana U., Chakrapani U.(2008).Essentials of Biochemistry 2 nd ed.kolkatta:books and allied 10. Pierce, B. A. (2008). Genetics: A conceptual approach 3 rd ed. New York: W.H. 6

7 Course code: SMIC102 Unit I Unit II BASIC TECHNIQUES IN MICROBIOLOGY (Credits :2Lectures/Week:3 ) Objectives: Learn the basic principles underlying the working of different Microscopes Understand the principles of staining and to use various types of staining techniques to differentiate between organisms and special staining techniques to demonstrate special structures of a cell To understand the role of various physical and chemical agents in controlling the growth of micro-organisms Learn the methods used to cultivate micro-organisms and how to preserve them Outcomes: This course is designed to demonstrate practical skills in the use of tools and techniques common to microbiology. Microscopy & Staining a. Lenses & bending of light b. Resolution of the Microscope The Light Microscope a. Bright Field Microscope b. The Dark Field Microscope c. The Phase Contrast Microscope d. Micrometry Staining of specimens a. Dyes and stains: Types (natural, synthetic, acidic, basic, neutral) b. Fixation (heat and chemical) c. Simple staining (positive and negative staining) d. Differential staining (gram staining, acid fast staining) e. Staining of specific structures (Cell wall, Capsules, Spores, Metachromatic granules) Controlling Microbial Growth in the environment a. General Considerations in Microbial Control b. Terminology and Methods of Microbial Control c. Microbial Death and factors affecting microbial death d. How Antimicrobial agents work: Mode of action Physical methods of Microbial Control a. Heat : Moist & Dry b. Low temperature c. Filtration d. Radiations Chemical methods of Microbial Control a. Choosing a Microbicidal Chemical b. Factors that affect the germicidal activity of chemicals c. Germicidal Categories i. Halogens ii. Phenols iii. Alcohols iv. Hydrogen Peroxide 7

8 v. Detergents vi. Heavy Metals vii. Aldehydes viii. Gaseous Sterilants ix. Dyes Evaluation of effectiveness of Antimicrobial agent a. Agar diffusion b. Tube dilution c. Phenol co-efficient d. Use dilution Microbial Nutrition, Cultivation, Isolation and Preservation a. Nutritional requirements :Carbon, Oxygen, Hydrogen, Nitrogen, Phosphorus, Sulphur and growth factors. Unit III b. Nutritional types of microorganisms c. Types of Culture media with examples d. Isolation of microorganisms and pure culture techniques. e. Preservation of microorganisms f. Culture Collection Centres Additional References: 1. Willey, J. M., Sherwood, L., Woolverton, C. J., Prescott, L. M., & Willey, J. M. (2011). Prescott's microbiology 8 th ed. New York: McGraw-Hill 2. Pelczar, M., Reid, R. and Chan, E. (1977). Microbiology 5 th ed. New York: McGraw-Hill 3. Talaro, K. P., &Talaro, A. (2009). Foundations in microbiology: Basic principles7 th ed. Boston: WCB/McGraw Hill 4. Patel,A.H. (2005). Industrial Microbiology. New Delhi: MacMillan 8

9 Semester I Practical Course Code: SMIC1PR FUNDAMENTALS OF MICROBIOLOGY &BASIC TECHNIQUES I MICROBIOLOGY (Credits : 2 Practicals /Week:6) 1. Assignment : Contribution of Scientists in the field of Microbiology/ Scope and Fields of Microbiology/ Cell structures 2. Special staining: Cell wall, capsule, endospore, metachromatic granules. 3. Handling corrosive chemicals using rubber teat method for pipetting and use of auto-pipettes. 4. Safety inoculation hood and laminar air flow. 5. Permanent slides of Eukaryotes & its organelles 6. Qualitative detection : a. Carbohydrates- Benedicts, Molisch s test. b. Proteins, amino acids- Biuret, Ninhydrin. 1. Nucleic acid detection by DPA and Orcinol. 1 Microscopy: Parts of a microscope 2 Measurement of cell dimensions-micrometry 3 Dark field and Phase contrast : Demonstration 4 Monochrome and differential staining procedures, Gram staining & Negative Staining. 5 Introduction to Laboratory equipments, disinfection & discarding techniques in laboratory 6 Methods of preparation of glassware for Sterilization (Pipettes, Petri Plates, Plastic wares, Flasks, Micropipettes, microtitre plates) & Control of micro organisms using moist heat & dry heat sterilization (Sterilization of Dry powders, Rubber gloves, Bandages, Screw capped tubes, Sterilizableplasticwares) 7 Determination of efficiency of Autoclave & Hot air oven 8 Effect of UV Light on bacteria 9 Effect of heavy metals (Oligodynamic action) on bacteria 10 Effect of dyes & phenolic compounds on bacteria 11 Preparation of Culture Media: a. Liquid medium(nutrient Broth) b. Solid Media(Nutrient agar, Sabouraud s agar) c. Aseptic transfer of liquid media and Preparation of slants,butts & plates 12 Inoculation techniques and Study of Growth: a. Inoculation of Liquid Medium b. Inoculation of Solid Media(Slants, Butts and Plates) c. Study of Colony Characteristics of pigment &nonpigment producing bacteria. d. Study of Motility by stab inoculation & (Hanging Drop Preparation- Demo) 9

10 13 Use of Differential & Selective Media: (MacConkey Agar) 14 Cultivation of Anaerobic Bacteria 15 Methods of Preservation of culture a. Subculturing b. Mineral oil c. Soil Stock d. Glycerol Stock 10

11 [A] Evaluation scheme for Theory courses Evaluation Scheme I. Continuous Assessment ( C.A.) - 40 Marks (i) C.A.-I :Test 20 Marks of 40 mins. duration (ii) C.A.-II : Presentation - Poster making/ Assignment - Critical thinking based problems II. Semester End Examination ( SEE)- 60 Marks [B] Evaluation scheme for Practical courses I. Continuous Assessment ( C.A.) - 20 Marks II. Semester End Examination ( SEE)- 30 Marks 11