Chapter 1	Classification of living organisms-Status of Microorganisms-Morphology,Structure and characteristics of bacteria, viruses, molds, yeasts, algae, protozoa Etc. .
Chapter 2	Method of study of microbiology-microscope-staining techniques-culturing microorganisms-pure and mixed cultures. Nutrition of microorganisms- Nutrient substances and requirement of bacteria, yeasts, molds and algae-Classification of organisms according to the mode of nutrition. Effect of chemical and physical agents on Microorganisms. Temperaturre, pH, osmotic pressure-surface tension etc
Chapter 3	Growth rates and reprodution of microorganisms and factors affecting them. Metebolism of microorganisms-Enzymes and their importance-Nutrients as source of energy, cell building materials and as accessory substances-Carbohydrates,proteins and fat metabolism, aerobic and anaerobic respiration-Role of enzymes in respiration, fermantation. Variations- mutations induced and spontaneous
Chapter 4	Destructon,removal and inhabitation of microorganisms, sterilization and Disinfection and factors influencing them-chemical disinfectants and their application-Antibiotics.
Chapter 5	Microbiology of natural waters; domestic and industrial sewage-pathogenic organisms in water, Role of microorganisms in aerobic and anaerobic treatment of water and self purification of natural waters. Micrbiology of soil: carbon-sulpur-nitrogen and phosphorus cycles. Microbiology of air-air borne diseases-enumeration of bacteria in air.
Chapter 6	Microbiology of milk, diseases transmitted through milk-inspection and testing of milk-dairy products. Preservation of milk, meat, eggs, fruits, bread etc. Microbiology of food pathogens inspecting and testing of goods. Exploitation of microorganisms-uses of yeast, microorganisms as souce of protein, organic acids, chemotherpeutic agents etc., use in bioassay-biological control of pests.
	References
	Question Bank

TOP

BACK