LABORATORY III

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

Course Outcomes (COs):

               Course Outcomes

Learning and teaching strategies

Assessment Strategies

  
 

Upon completion of the course the learner will:

CO 101: Design the experiments for isolation and screening of microbes producing commercially important products.

CO 102: Analyze the quality of drinking water and milk samples using microbiological methods.

CO 103: Analyze and compare the amount of lactic acid present in different brands of dairy products.  

CO 104: Analyze and compare the amount of Ascorbic acid present in different types of fruit/juice samples. CO 105: Apply the knowledge gained from different staining methods to identify the presence of bacteria/fungi in spoiled food samples.

CO 106: Design the experiments for studying dental carries susceptibility of individuals.

Hands-on practical, Interactive Lectures,

Discussion,

Demonstrations

Class test, Semester end examinations, Hands-on practical assessment

  

 

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. Microbial production of antibiotics
  10. Isolation of industrially important microorganisms for microbial processes
  11. Isolation of Lactobacillus species from curd.
  12. Production of lactic acid from whey
  13. Production of baker’s yeast
  14. Production of alcohol
  15. Test the production of enzymes: Amylase, protease, lipase, gelatinase and     cellulase by microorganisms.
  16. Whole Cell immobilization
  17. Isolation of rhizospheric microflora and determination of R: S ratio of soil.
  18. Isolation and identification of common microorganisms spoiling food (Fungi    & bacteria).
  19. Preparation of fermented foods (Saukeraut).
  20. Determination of number of bacteria in milk by Standard plate count
  21. Testing of quality of milk by MBRT test
  22. Test of milk adulteration
  23.  Standard analysis of water: Determination of MPN and detection of     coliforms.
  24. Estimation of Lactic acid in curd
  25. Estimation of ascorbic acid in fruits.
  26. Study of ammonification by bacteria
  27. study of microbial antagonism and bacterial synergism
  28. Determination of biological oxygen demand (BOD) of sewage sample.
  29. Determination of chemical oxygen demand (COD) of sewage sample.
  30. Estimation of nitrate in drinking water.
  31. Determination of amount of CO2 in water.
  32. Isolation of xenobiotic degrading microorganisms.
  33. Determination of hardness of water.
  34. Isolation of Arbuscular mycorrhizal spores from the soil.
  35. Culture of Arbuscular mycorrhizae by trap technique.
  36. Trypane blue staining of Arbuscular mycorrhizal fungi (AMF).
  37. Evaluation of Ethanol as Skin Antiseptic
  38. Evaluation of Disinfectants and Antiseptic
  39. Effectiveness of Ultraviolet Light as Disinfectant
  40. Role of Yeast in Bread Making

Any other practical based on theory syllabus.

Academic Year: 
2022-2023
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