LABORATORY III

Paper Code: 
MBL 326
Credits: 
08
Contact Hours: 
240
Objective: 

This course will enable the students to –

 

  1. Make the students learn the practical aspect of Microbial Ecology, Technology and Environmental Microbiology
  2. Make students learn about the various aspects of Medical Microbiology and Fermentation Technology

 

Course Outcomes (COs):

Course

Learning outcome (at course level)

Learning and teaching strategies

Assessment Strategies

Paper Code

Paper Title

MBL  326

Laboratory III

Upon completion of the course students will be able to

CO 79: Design, perform experiments, analyze and interpret data for investigating complex problems in Microbiology and related fields.

CO 80: Learn experiments related to medical microbiology

CO 81: Learn demonstrations and experiments related to fermentation and microbial technology

CO 82: Learn experiments related to microbial ecology and applied environmental microbiology

Approach in teaching:

Discussion, Tutorials, Demonstration,

Learning activities for the students:

Effective questions, Giving tasks,  Practical

 

Class test, Semester end examinations                                                   

CONTENTS

  1. Preparation of blood smear and Enumeration of RBC
  2. Determination of  differential WBC count
  3. Widal test
  4. Haemagglutination test
  5. Isolation and identification of Staphylococci and Streptococci from human body.
  6. Separation of serum proteins by electrophoresis
  7. Antibiotic sensitivity test by disc method
  8. Determination of MIC of antibiotics
  9. Production and estimation of Lipases etc.
  10. Microbial production of antibiotics
  11. Isolation of industrially important microorganisms for microbial processes
  12. Isolation of Lactobacillus species from curd.
  13. Production of lactic acid from whey
  14. Production of baker’s yeast
  15. Production of alcohol
  16. Detection of microbial protease production
  17. Cellulase production by microorganisms
  18. Whole Cell immobilization
  19. Isolation of rhizospheric microflora and determination of R:S ratio of soil.
  20. Isolation and identification of common microorganisms spoiling food (Fungi & bacteria).
  21. Preparation of fermented foods (Saukeraut).
  22. Determination of number of bacteria in milk by Standard plate count
  23. Testing of quality of  milk by MBRT test
  24.  Standard analysis of water: Determination of MPN and detection of coliforms.
  25. Estimation of Lactic acid in curd
  26. Estimation of ascorbic acid in fruits.
  27. Study of ammonification by bacteria
  28. study of microbial antagonism and bacterial synergism
  29. Determination of biological oxygen demand (BOD) of sewage sample.
  30. Determination of chemical oxygen demand (COD) of sewage sample.
  31. Estimation of nitrate in drinking water.
  32. Determination of amount of CO2 in water.
  33. Isolation of xenobiotic degrading micro organisms.
  34. Determination of hardness of water.
  35. Isolation of Arbuscular mycorrhizal spores from the soil.
  36. Culture of Arbuscular mycorrhizae by trap technique.
  37. Trypane blue staining of Arbuscular mycorrhizal fungi (AMF).
  38. Evaluation of Ethanol as Skin Antiseptic
  39. Evaluation of Disinfectants and  Antiseptic
  40. Effectiveness of Ultraviolet Light as Disinfectant
  41. Role of Yeast in Bread Making

Any other practical based on theory syllabus.

 

Academic Year: 
2019-2020
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