Course name: Basic Botany

Course BT-104                              Full Marks: 100                                        Unit 1                   Credit 3.5

1. Biodiversity:

Biological diversity: Definition, terminology, diversities in plant kingdom, importance of biological diversity, benefits and services provided by ecosystems and causes for the losses of biodiversity, convention on biological diversity (CBD), Obligations under CBD, Biodiversity of Bangladesh, Biodiversity conservation.

2. Systemic Botany:

Taxonomy, definition, objectives and uses of taxonomy, units, systems and basis of classifications, naming of plant, systemic study and economic importance of the following families of angiosperms: Graminaeae, Leguminosae, Orchidaceae and Verbenaceae, practical implications of systemic study of families in biotechnology.

3. Economic Botany:

Study of angiospermic plants as source of cereal, fibre, medicine, oil, beverage, rubber, sugars and narcotics.

4. Anatomy:

Tissue and tissue systems, compact and classification, characteristic features, functions and distribution of different types of plant tissues, importance of studying tissue and tissue system in biotechnology. 

5. Embryology:

Alteration of generation, Megametogenesis, microsporogenesis, microgametogensis, types of embryo sac and their development, pollination and fertilization.

Books Recommended:

1.  P. Maheshwari: An introduction to Embryology of Angiosperm.

2. K. Esau: Anatomy of seed Plants.

3. A. Fahn.: Plant Anatomy.

4. G. H. M. Lawrence: Taxonomy of Vascular Plants.

5. B. P. Panday: Economic Botany.

6. C Leveque, J. C. Mounolou: Biodiversity, John Wiley & Sons Ltd, England.

Course name: Fundamentals of Biochemistry

Course BT-103                              Full Marks: 100                                                     Unit 1                   Credit 3.5                                                                                                                                                                                

1. Concept of Life:

Definition, Scope and achievement of Biochemistry, Biomolecules; Definition and types of biomolecules, common functional groups of biomolecules.

2. Carbohydrate:

Definition, classification, and properties, chemical reactions, ascending and descending reaction mutarotation, ring structure, invert sugar, reducing sugar, Structure, Properties and functions of disaccharides and polysaccharides; qualitative test for carbohydrates, biological function of carbohydrates.

3. Lipid:

Definition, classification, properties and characterization of lipids, fatty acids: general formula, nomenclature and properties; concept of odd number and even number containing fatty acids and their occurrence; Essential and nonessential fatty acids; difference between fat and oil, rancidity of fats, properties of fats and oils, biological function of lipids.

4. Amino acids:

Definition, structure, classification, physicochemical properties, ionization of amino acid in solution,  isoeletric pH, Titration curve of amino acids, general reaction and color test of amino acids, essential and nonessential amino acids, nonstandard amino acids.  

5. Peptide and Proteins:

Definition of peptide and protein, chemical synthesis of a peptide, classification of proteins, Primary (Peptide bond), Secondary (α helical & β conformation), Tertiary and Quaternary structure of protein, denaturation and renaturation of proteins, color tests and biological functions of protein.

6. Vitamins:

Sources, structure, physiological and biochemical functions, Sources, structure, active form, function and deficiency symptoms of water soluble vitamins (Vit. C and Vit. B complex). Absorption and secretion ot Vitamins.

7. Minerals:

Sources, classification, Biochemical and physiological function and deficiency symptoms of the following minerals- Calcium, Iron, Manganese, Cobalt, Sodium, Potassium, Phosphorus and Chlorine, Absorption and secretion of minerals

Books Recommended:

1.  A. L. Lehinger, David L. Nelson, Michael M. Cox, Principles of Biochemistry (2^nd edition).

2. A. C Deb: Fundamental of Biochemistry.

3. Jain: Biochemistry.

4. Lehinger: Text Book of Biochemistry.

5. Styer: Biochemistry.

6. Harper: Biochemistry.

Course name: Microbiology-I

Course BT-102                                              Full Marks: 100                     Unit 1                                Credit 3.5                                                                                             

                                                                                                         

1. Introduction to Microbiology:

Definition, common characteristics of all biological systems, A brief history of microbiology, Theories of spontaneous generation & biogenesis, Germ theories of disease, Characteristics of prokaryotic & eukaryotic cells, Whittaker’s five kingdom concept, Scope of microbiology in human welfare, Sanitation & environmental pollution control, Application of microbiology in medicine, agriculture, food & dairy, industry.

2. Microscopy and microscopic Examination:

Microscopy: Principal parts and functions of compound light microscope, the path of light, calculation of total magnification, definition of resolution, Principle mechanism, applications, advantages and limitations of Light ( Bright-field, Dark-field, fluorescence, phase-contract and confocal ) and electron ( transmission and scanning ) microscopy.

Staining: Definition, Staining procedure, Different types of staining, Types of dyes used in staining, mechanism of gram-staining.

3. Major groups of microorganisms:

Bacteria: Diagram of typical bacterial cell, size, shape and arrangement structures external to the cell wall, structure and chemical composition of cell wall, structures internal to the cell wall, concept of spores and cysts, classification, taxonomy, nutrition, nutritional types of bacteria, physical conditions required for growth (temperature, gaseous requirements), oxygen toxicity, reproduction and growth carve, synchronous growth, oxygenic & anoxygenic phototropic bacteria.

Fungi: Characteristics, morphology, classification, growth & reproduction, importance in natural process.

Virus: Characteristics and classification.

Salient features of Algae, Protozoa, Cyanobacteria and Actinomycetes.

4. Culture techniques:

Definition of culture media, Types of media, Preparation of media, Composition of media, Distinguish between pure culture and mixed culture, method of isolating pure cultures, Different methods for preservation of pure culture, quantitative measurement of growth.

5. Control of Microbial Growth:

Principles of microbial control (Sterilization, disinfection, antisepsis, degermation, sanitization), Physical methods of microbial control (heat, moist heat, autoclave, pasteurization, dry heat sterilization, filtration, low temperature, desiccation, osmotic pressure, radiation), Chemical methods of microbial control (various disinfectants and antiseptics).

Books Recommended:

1.  T. D. Brock et al.: Biology of microorganisms.

2. M. J. Pelzer, Chan, N. R. Kreig: Microbiology.

3. G. J. Tortora, et al.: Microbiology an introduction.

4. G. Schlegel: General Microbiology.