Module AC

Contents of the Program

1. Good Laboratory Practices (GLP)
2. Principle & working of laboratory instruments
3. Introduction about food adulteration & its types
4. Checking adulteration in milk
5. Checking adulteration in dairy products
6. Checking adulteration in sweets
7. Checking adulteration in Spices
8. Checking adulteration in cereals
9. Checking adulteration in oils
10. Introduction to industrial microbiology
11. Calculation techniques for industrial microbiology
12. Introduction to sterilization techniques
13. Media preparation (solid & liquid media)
14. Dilution techniques for a sampling of air, water & soil
15. Isolation of bacteria from air, water & soil
16. Calculation of Colony Forming Units (CFU/ml)
17. Isolation of microorganisms on selective media
18. Identification of microorganisms using different staining methods identification of microorganisms using motility methods
19. Basic biochemical characterization – 1 of isolated microorganisms
20. Preservation of microbial cultures by glycerol stock method.
21. Principle & working of laboratory instruments
22. Preparation of buffers & solutions
23. Basic calculation techniques
24. Introduction to sterilization techniques
25. Preparation of LB Media & inoculation
26. Isolation of genomic DNA by CTAB method
27. Preservation of nucleic acids
28. Preparation of TAE, Agarose gel and 6X gel loading buffer
29. Analysis of nucleic acids by gel electrophoresis
30. Organic extraction of DNA
31. Preparation of stock solutions for plasmid isolation
32. To study the role of various components used in isolation of plasmid
33. Isolation of plasmid by alkaline lysis
34. Preparation of competent cells
35. Preparation of IPTG, X-gal and ampicillin solution
36. Transformation of E.coli
37. Hands on handling Thermo cycler & detection of specific gene through PCR