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.
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