Sunday, March 4, 2012

Course Syllabus: TU M.Sc Microbiology First year:Practical Course on (MB 513+MB 514)


Practical II
Course Title: Practical Course on (MB 513+MB 514) Full Marks: 50
Course No. MB 517 PassMarks: 20
Nature of Course: Practical Year: I

Objectives

Upon the completion of the course, students will have
  • practical skills on various biochemical techniques and instrumentation, required for conducting analysis, research.
  • practical skills on production, purification and quality control of industrial products of microbial origin.
  • practical skills on production, purification, evaluation and sterility testing of pharmaceutical products.

I. Microbial Biochemistry and Instrumentation
  • Preparation of buffers, titration curves of amino acids (Glycine and Tyrosine).
  • Techniques of filtration and dialysis
  • Extraction of glycogen from liver
  • Separation of amino acids by single and double ascending paper chromatography
  • Separation of sugars by thin layer chromatography,
  • Separation of various lipids by thin layer chromatography,
  • Separation of amino acids and proteins by ion-exchange chromatography
  • Analysis of serum proteins by Electrophoresis using cellulose acetate papers,
  • Determination of molecular weight of proteins by SDS-PAGE,
  • Purification proteins by Gel filtration,
  • Application of colorimetry, spectrophotometry and fluorimetry,
  • Protein estimation by Folin-Lowery methods
  • Ammonium sulfate precipitation of serum proteins,
  • Determination of iso-electrical points of protein,
  • Quantitative determination of blood sugar level
  • Quantitative determination of cholesterol in blood,
  • Determination of enzyme activities: ALT, GOT, amylase
  • Determination of enzyme kinetics km and Vmax

II. Microbial Biotechnology
  • Student model fermenter design
  • Isolation and identification of Rhizobium spp.
  • Isolation and Identification of Bacillus thuriengiensis and purification of crystal protein.
  • Production, purification and characterization of industrially important enzymes of microbial origin.
  • Production of Wine and Sake.
  • Production, optimization and purification of local alcoholic beverages
  • Distillation of alcoholic beverages and estimation of alcohol percentage.
  • Determination of methanol in distilled liquors.
  • Production, separation, partial purification and characterization of Antimicrobial compounds from Bacillus spp. and Actinomycetes.
  • Production and purification of organic acids using microorganisms.
  • Field Visit to Industries

III. Pharmaceutical Microbiology

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