BSc Bio -Tech SECOND YEAR-

BIOLOGICAL CHEMISTRY

UNIT- I Carbohydrates
1.1. Carbohydrates-Importance, classification and physical and chemical properties of carbohydrates
1.2. Structure, configuration and biochemical importance of Monosaccharides (Glucose and Fructose) Oxidation, Reduction, Osazone formation, Aldose & Ketose, Glycosides (Streptomycin, Cardiac glycosides and Ouabain)
1.3. Structure, configuration and biochemical importance of Disachharides and glycosidic bond, Mutarotation, Haworth projection (Sucrose, Trehalose, Lactose, Maltose, Isomaltose, Cellobiose)
1.4. Homopolysaccharides (Starch, Glycogen, inulin, Cellulose and Chitin)
1.5. Hetero polysachharides (Hyaluroic acid, Chondroitin sulfate, heparin, peptidoglycan)

UNIT – II Proteins and Enzymes
2.1 Classification, structure and physical and chemical properties of aminoacids and synthesis of Peptide bond
2.2 Lipids,Fattyacids-importance, properties and classification, Simple lipids-TAG, Complex lipids, Derived lipids, sterols, Fatty acids: Saturated and Unsaturated fatty acids with examples. Biosynthesis of Fatty acids -palmitoyl-CoA, Cholesterol
2.3 Enzymes-classification and nomenclature. Michaelis Menton Equation-Factors influencing the enzyme reactions and Enzyme inhibition (Competitive and Non-competitive), role of co- enzymes and Enzyme Techonology.
2.4 Hormones, mode of action, (Thyroid gland)
2.5 Vitamins- classification, sources, functions and applications

UNIT – III Bioenergistics of biomolecules
3.1 Glycolysis
3.2 Gluconeogenesis and its significance
3.3 TCA Cycle, electron transport, Oxidative phosphorylation
3.4 β-oxidation of fatty acid
3.5 Transamination and Oxidative deamination reactions of amino acids. Amino acid catabolism (Phenyl ketonuria, albinism)

UNIT – 1V Bioanalytical techniques
4.1. Microscopy – light, inverted, fluorescent and electron microscopy
4.2. Colorimetry: Beer and Lambert’s laws and UV- Vis spectrophotometry.
4.3. Separation techniques – Chromatography (Paper, thin layer, ion exchange and HPLC).
4.4 Electrophoresis (Native gels and SDS-PAGE, Agarose)
4.5 Basic principles of Centrifugation

REFERENCE BOOKS-

  1. Lehninger Principles of Biochemistry By: David L. Nelson and Cox
  2. Biochemistry By: Rex Montgomery
  3. Harper’s Biochemistry By: Robert K. Myrray
  4. Enzymes By: Trevor Palmer
  5. Enzyme structure and mechanism By: AlanFersht
  6. Principles of Biochemistry By: Donald J. Voet, Judith G.Voet, Charlotte W.Pratt
  7. Analytical Biochemistry By Cooper
  8. Principles and techniques of Biochemistry and Molecular Biology Edited By Keith Wilson and John Walker
  9. Experimental Biochemistry: A Student Companion by Sashidhar Beedu et al
  10. Practical Biochemistry By Plummer

MICROBIOLOGY AND IMMUNOLGY

UNIT – I Fundamentals of Microbiology
1.1 Outlines of classification of Microorganisms.
1.2.Sterilization techniques (Physical and Chemical).
1.3. Structure and general characteristics of Bacteria (Archaeobacteria, Cyano bacteria), Viruses (TMV, HIV),Micro algae (Clostirium, Chlamydomonas) and Fungi (Aspergillus, Pencillium)
1.4. Diseases caused by pathogenic fungi, bacteria, and viruses in humans
1.5. Isolation, identification and preservation of microorganisms (Bacteria).

UNIT – II Bacterial growth and nutrition
2.1 Bacterial nutrition , Nutritional types of bacteria, Essential macronutrients, micronutrients and growth factors.
2.2 Nutrient transport in bacteria -Simple diffusion, facilitated diffusion, passive and active transport.
2.3 Bacterial growth, Typical growth curve-batch and continuous cultures, synchronous cultures, Measurement of bacterial growth- measurement of cell number and cell mass
2.4 Factors effecting bacterial growth-Temperature, pH, water activity, oxygen concentration, salt concentration, pressure and radiation.
2.5 Measurement of cell mass by dry weight and metabolic activity.

UNIT – III Immunology – I
3.1.Introduction to immune system- organs and cells of immune system
3.2. Types of Immunity (Innate and Acquired)
3.3. Antigens, haptens physical chemical characteristics.
3.4. Structure of different immune globulins and their functions- primary and secondary antibody responses.
3.5.Antigen antibody interactions and antibody diversity. Types of MHC and role in organ transplantation.

UNIT – IV Immunology – II
4.1. Structure and functions of cytokines
4.2. T-cell maturation, activation and differentiation
4.3. B-cell activation, differentiation and proliferation.
4.4. Monoclonal antibodies, production and applications
4.5. Hypersensitivity- Coombs classification, types of hypersensitivity and Autoimmune diseases- mechanism of auto immunity.

REFERENCE BOOKS-

  1. Brock, T.D. and Madigan, M.T. Biology of Microorganisms
  2. Prescott, L.M., Harley, J.P. Klein, D.A. Microbiology
  3. Pelczar, M.J, Chan, E.C.S., Ereig, N.R. Microbiology
  4. Benson Microbiological applications
  5. Freifelder, D Physical biochemistry: application to biochemistry and molecular biology
  6. Wilson & Walker Practical biochemistry
  7. Upadhyaya and Upadhyaya Physical biochemistry
  8. Essential Immunology – By I. Roitt, Publ: Blackwell
  9. Microbial Genetics – By S.R. Maloy, J.E. Cronan & D. Freifelder, Publ: Jones & Barlett
  10. Immunology – By G. Reever & I. Todd, Publ: Blackwell
  11. From Genes to Clones – By E.L. Winnacker, Publ: Panima, New Delhi
  12. Immuno diagnostics – By S.C. Rastogi, Publ: New Age