Department Of Natural Science Courseware


INTRODUCTION TO PLANT FORM AND FUNCTIONS

General morphology of flowering plants.

The root

The stem

The leaf

The flower

The fruit

The seed


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COURSE DETAILS:

Week 1-2:        Introduction to the concept of cell, genetics and cell physiology

 Week 3-4:       History, Location of the cell and the Constituents of a cell


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COURSE DETAILS:

Week 1-:          Factors Affecting Aquatic Ecosystems

Week 2 :          soil, edaphic factors, formation of soil, soil erosion

Week 3:           interactions among populations

Week 4:           aquatic ecosystem and factors affecting the ecosystem

Week 5            biomes of the world, examples of habitat in the different biomes

Week 6:           behavioural ecology, why animals behave the way they do.

Week 12          revision


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COURSE DETAILS:

Week 6:           History, Location of the cell and the Constituents of a cell

Week 7:           Uses and functionalities of RNA and DNA, types of RNA and the strategic functions of both

Week 8:           The basic structure of DNA and RNA, double helix, similarities and differences between RNA  and DNA

Week 9:           Bioenergetics, definition, types of bioenergeticss, uses and functionalities,

Week 10:         Membrane Biology, definition, constituents and advantages

Week 11:         Test

Week 12:         Revision


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Weeks 1-2: Introduction and Biochemical aspects of endocrinology, structures and function  
Weeks  3-4: Evolution  of  hormone  action,  classes  of  hormones,  intercellular  mediators  of hormones, hormone receptors, binding activity and response
Weeks  5-6: Molecular  mechanisms  of  actions  of  steroids,  thyroid  and  polypeptide  hormones,  kinetics of binding mode of action of hormones, cAMP as second messenger, role of calcium and  other ions
Weeks  7-8: Amino  acid  derived  hormones,  steroid  hormones  and  polypeptide  hormones. Hormone agonists and…
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COURSE DETAILS:
Week 1-2: pH and pka
Week 3 - 4: Buffers and their biological importance
Week 5-8: Biochemistry of amino acids
Week 9-11: Bichemistry of lipids  
Week 12: Revision


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COURSE DETAILS:  
Week 1-2:  Introduction to the concept of microbiology.
Week 3-4: Concept of historical aspect: emphasis on different group of microbes.
Week 5:   Introduction to the scope of microbiology.
Week  6-7: Introduction  to  the  concept  of  pasteurization  and  fermentation  and  discussion of their application.
Week  8-9  Compare  and  contrast  the  different  key  discoveries  in  the  field  of  microbiology, understanding their limitations.
Week 10-11: Projects.
Week 12 Revision


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COURSE DETAILS:  
Week 1-2:  Introduction to concept of microbial cell structure.
Week 3-4 Concept of cell structure: emphasis on prokaryotic and eukaryotic cell
structure.
Week 5: Introduction to the microbial growth.
Week  6-7:  Compare  and  contrast  the  different  phases  of  microbial  growth,
understanding the factors that affect microbial growth.
Week  8-9:  Introduction  to  the  concept  of  microbial  role  in  soil,  food  and
discussion of the various microbial groups and their roles. READ MORE Download Staff Profile      


COURSE DETAILS:
Week 1-2:  Introduction to concept of microbial ecology.
 Week 3-4 Concept of ecological theory: emphasis on microbes.
Week 5: Introduction to the microbial interaction.
Week  6-7:  Compare  and  contrast  the  different  types  of  microbial  interactions,
understanding the advantages and disadvantages of each type.
Week 8-9 Introduction to the concept of adaptation and discussion of the various
forms of adaptation: physiological, biological, morphological and genetic.
Week 10-11: Projects.
Week 12 Revision


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At the completion of this course, students are expected to:

  • Understand the reason for classification of living organism
  • Understand the evolutionary relationships among groups of plants
  • Be able to practically Classify common plants around

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COURSE DETAILS:
Week 1-2:  Plants – structures and functions; Plants and their adaptations to environment
Week 3- The general morphology of flowering plants
Week 5-6: plant hormones
Week 7-8: Plant tissues  
Week  9 Anatomy  of  flowering  plants- origin  and  development  of  primary  and  secondary  plant
body.
Week 10 Physiology of flowering plants
Week 11: Plant metabolic pathways.
Week 12 Revision


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COURSE DETAILS:
Week 1: Introduction to insect biology,
Week 2: Insect-organism interaction and insect association with man
Week 3-5: Basic biological principles of insects with reference to medical
and veterinary importance.
Week 6-9: Systematics, morphology, biology, life cycles and distributions
of insects, mites and ticks,
Week 10-11: Behaviour and ecology of social insects
Week 12: Revision


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COURSE DETAILS:
Week 1: Principles of aquatic biology with particular reference to
limnology
Week 2: Physical and chemical properties of water and their biological
significance
Week 3: Thermal stratification of lakes, Tides, waves and currents and
their effects on substratum
Week 4: Inter-tidal fauna and water quality parameters
Week 5: Eutrophic and oligotrophic lakes, fresh water communities
Week 6-9: Factors influencing the distribution and productivity of aquatic
macrophytes, phytoplankton, benthic algae, zooplankton, benthos and nekton in fresh water, brackish/estuarine water…
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COURSE DETAILS:
Week 1: Basics of categorization of research studies
Week 2: How to design a ground breaking study and, understanding the principles of conducting ethical research
Week 3: Bio-statistical concepts and reasoning
Week 4: Introduction and survey of data and data types
Week 5: Sampling techniques, Frequency distributions, Measures of central tendency and dispersion
Week 6-7: Methods for performing inference on population means and proportions via sample data; sample size and statistical power, statistical hypotheses testing and its application…
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COURSE DETAILS:

Weeks 1 and 2: Qualitative analysis of proteins

Week 3: Qualitative analysis of amino acids

Week 4: Qualitative analysis of carbohydrates

Week 5: Qualitative analysis of lipids

Week 6: Qualitative analysis of nucleic acids

Week 7: Qualitative analysis of enzymes

Weeks 8 and 9: Quantitative determination of glucose by iodine oxidation in alkaline conditions

Week 9 and 10: Determination of ascorbic acid using 2, 5 dichlorophenol indophenols

Week 11: Estimation of amino acids by formal titration

Week 12:…
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COURSE DETAILS

Week 1: Amino acids as building blocks of proteins, amino acid sequence of proteins, covalent backbone of proteins

Week 2:Chemistry/structure/Reactions/classification of amino acids, Properties of the peptide bond

Week 3: Levels of organisation of proteins.Protein isolation, fractionation, purification and characterization

Week 4: Biological functions of proteins.Genomeorganization.Evidence for DNA as the carrier of genetic information

Weeks 5 and 6: Purines and pyrimidines, Nucleoside and Nucleotide Structure and Nomenclature

Weeks 7 and 8:Abnormalities in nucleic acid metabolism, Structure of RNA…
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COURSE DETAILS

Week 1: Degradation and digestion of carbohydrate-(sugars), storage polysaccharides and cell walls

Week 2:Introduction to metabolism. Metabolism of amino acids and proteins, including the formation of excretory products

Week 3: Metabolism of lipids; fatty acids and triglyceride degradation; lipoproteins; membranes and membrane structure (elementary introduction

Week 4: Metabolism of carbohydrates: glycolysis, TCA cycle, pentose phosphate pathway.Cori cycle, Calvin pathway, glycogenesis/Glycogenolysis

Week 5: Entry of fructose, galactose and other hexoses into the glycolytic pathway

Week 6:Uronic acid pathway with…
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COURSE DETAILS

Week 1:An introduction to biochemical information flow, strategies of signaling (physical and chemical) presented in a hierarchical fashion

Week 2:Hormones and neurotransmitters as chemical mediators of signals in plant and animals

Week 3:An outline of the physiological action of auxins, gibberellins, cytokinins, insulin, Parathyroid hormone, estrogens and androgens

Weeks 4 and 5:Ligand-gated nerve of nerve impulse (action potential, acetylcholine and other neurotransmitters e.g. GABA serotonin, norepinephrine).

Weeks 6 and 7: Signal transduction cascades to highlight the roles of…
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COURSE DETAILS:

Week 1-2:   Cellular ultra-structure:chromosome structure and gene expression

Week 3-4:  Central dogma of molecular biology, DNA and RNA polymerase in

prokaryotes and eukaryotes.

Week 5-6:   A more comprehensive study of the pathway of biological information

transfer processes comprising detailed analysis of replication, transcription and translation

Week 7-8:   Histones and molecular chaperones, prokaryotic gene expression and

control (lac operon, trp operon), Eukaryotic gene expression and control.

Week 9-10: DNA damage and repair, DNA damaging agents, types…
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Week 1-2:            Reaction orders, first, second, third and zero order reactions.

Week 3:               High-energy compounds; chemical potentials, electrochemical

potentials

Week 4-5:            Electron transport system and oxidative phosphorylation

Week 6-7:             Regulation of ATP production, Biological oxidation-reduction

reactions

Week 8:               Buffers and buffer systems

Week 9:               Catalysis and activation energy

Week 10-11:        Chemical transport across biological membranes.

Week 12:              Revision


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COURSE DETAILS:

Week 1-2:            Gluconeogenesis, Glyoxylate cycle, Hexose mono-phosphate

shunt

Week 3-4:           Biosynthesis of fatty acid and triglyceride

Week 5-6:           Oxidation of fatty acids, ketogenesis, metabolism ofketone

bodies

Week 7:              Metabolism of unsaturated fatty acids and eicosanoids

Week 8:              Metabolism and disorders of acylglycerols and sphingolipids

Week 9:              Lipid transport and storage disorders of lipids (hyperlipidemia,

atherosclerosis, obesity).

Week 10-11:       Cholesterol biosynthesis/catabolism/regulation, Biosynthesis of

prostaglandins.

Week 12:             Revision


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COURSE DETAILS:

Week 1-2:   Hydrogen ion concentration with emphasis on buffers and the ionisable

groups of amino acids

Week 3-4:   Quantitative determination of glucose and other reducing sugars using

Somogyi Nelson method, glucose oxidase method, O`toluidine method

Week 5-6:   Methods of cell fractionation, enzyme purification and kinetic

characterisation of an enzyme

Week 7-8:   Methods of separation of proteins using chromatography techniques,

centrifugation

Week 9-10: Methods of protein quantification; spectrophotometry

Week 11:    Experimental approach to the study of plasma…
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Week 1:      Enzymes, enzymes as catalyst, general characteristics, nomenclature and nature of enzymes

Week 2:      Structural organization; active site, nature of active site, enzyme

kinetics

Week 3:      Isolation, purification and characterisation of enzymes

Week 4:      Measurement of enzyme activity

Week 5-6:   Mechanisms of enzyme catalyzed reactions. Effects of temperature,

pH, ions and inhibitors on enzyme catalysed reactions.

Week 7:      MichaelisMenton equation allosteric/regulatory enzymes.     

Week 8:      Estimation of kinetic parameters- enzyme activities, Km, Vmax, Ki etc.

Zymogen activation, digestive enzymes…
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COURSE DETAILS

Week 1: Introduction to separation techniques in Biochemistry

Week 2:The principles, procedures, and application of centrifugation, chromatography, electrophoresis and analytical techniques

Weeks 3 and 4:The principles, instrumentation, and application of manometry and photometry (Spectrophotometry, Spectrofluorimetry and flame photometry)

Weeks 5 and 6:The principles, instrumentation, and application ofcalorimetry, optical spectroscopy and X-ray diffraction

Weeks 7 and 8: The principles, instrumentation and application of mass and nuclear magnetic resonance

Week 9: pH measurements

Weeks 10 and 11: Isotopes in Biochemistry


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COURSE DETAILS

Week 1: Detailed treatment of metabolism of amino acids degradation and biosynthesis

Week 2: Inborn errors of metabolism. The urea cycle; metabolism of inorganic nitrogen

Week 3: Disorders of amino acid metabolism

Week 4: Oxidative and Non-oxidative deamination, Transamination and decarboxylation

Week 5: Transamidation, Transport and toxicity of ammonia, Creatine metabolism

Week 6: Polyamines

Week 7: Nucleoside, nucleotide and nucleic acid synthesis/degradation

Week 8: Disorders of nucleotide metabolism.Hyperuricemia& other inborn errors

Week 9: One carbon metabolism, Transmethylation

Week…
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COURSE DETAILS:

Week 1:      Biological diversity, genetic diversity and specific diversity

Week 2:      Species of local cereals, local legume species and local fruit tree species

Week 3:      Co-breeding/hybridization processes

Week 4:      Genetic erosion

Week 5:      Utilization and conservation of plant and animal genetic resources

Week 6:      Importance of conserving the biological heritage of plant and animal kingdoms

Week 7:      Development of seed and gene banks, modes of operation of gene banks

Week 8:      Biotechnologically-based alternatives to live…
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COURSE DETAILS:

Week 1:      Concepts of immunity, humoral and cellular products of immunity

Week 2:      Cells of the immune system and the lymphoid organs

Week 3:      Natural and acquired immunity, Antigens: Structure and classification

Week 4:      Synthesis, structure and function of immunoglobulins, molecular basis

of antibody diversity

Week 5:      Antigen-antibody reactions, Production, detection and uses of monoclonal antibodies.

Week 6:      The complement system.        

Week 7:      Major Histocompatibility Proteins

Week 8:      Hypersensitivity and allergies

Week 9:      Therapeutic and…
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COURSE DETAILS

Week 1:Human dietary nutrient requirement and factors affecting the requirements

Week 2:Food habits and intakes

Week 3:Digestion, absorption, metabolism and function of carbohydrates, lipid, proteins and amino acids in mass

Week 4:Consequences of excess and inadequate calorie intake, protein energy malnutrition; Kwashiokor and Marasmus.

Week 5:The vitamins: Their chemistry, metabolism and function, the minerals: their metabolism and function

Week 6:Animal and microbial nutrition,feed formulation, food toxicants and detoxification mechanisms

Weeks 7 and 8:Food stuff: Nutritive and energy values…
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COURSE DETAILS

Week 1: Biochemical aspects of endocrinology, hormones, structures and functions

Week 2:Evolution of hormone action, classes of hormones, intercellular mediators of hormones, hormone receptors, binding activity and response

Week 3:Molecular mechanisms of action of steroids, thyroid and polypeptide hormones

Week 4:Kinetics of binding mode of action of hormones, cAMP as second messenger, role of calcium and other ions

Week 5:Amino acid derived hormones, steroid hormones and polypeptide hormones

Week 6:Hormone agonists and partial agonists.Biochemistry and function of insulin,…
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Week 1: Plant water relations – diffusion, permeability, osmosis water potential and its components

Week 2: Absorption of water - Apoplast and Symplast, Passive and active absorption Transpiration types and significance; Stomatal Physiology. Factors affecting transpiration

Week 3: Enzymes – General properties, Nomenclature &Classification, Coenzymes and Cofactors mechanism of action and enzyme regulation

Week 4: Photosynthesis –Radiant energy, Absorption spectrum, Action spectrum, Hill reaction, Red drop and Emerson Enhancement effect; Pigment systems – I and II, Photo electron transport and…
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COURSE DETAILS

Week 1:Biochemistry of microbial growth: energetics and kinetics of microbial growth

Week 2:A review of general metabolic pathways and application in industrial processes

Week 3:Continuous culture methods, principles and applications

Week 4:Downstream processing in biotechnology and general instrumentation

Week 5:Fermentation- alcoholic, amino acid antibiotics and other secondary metabolites

Week 6:Primary and secondary metabolism.Process evaluation and development.Thechemostat and its application in industrial fermentations

Week 7:Microbial gums and other polymers

Week 8:Over-production of metabolites- amino acids, taste enhancers, vitamins, toxins…
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COURSE DETAILS

Week 1: Introduction – scope and division of Horticulture, history of gardening

Week 2: types of Garden – Indoor garden, Public garden, Kitchen garden, Garden Implements and accessories

Week 3: Nursery structures –Nursery beds, propagating frames, hot beds, green house and glass houses.

Week 4: Nursery Management. Preparation of soil mixture. Organic farming

Week 5: Gardens Operation; planting and transplanting, pinching, debudding, defoliation, staking, pruning, mulching and topiary

Week 6: Terrace garden, Rock Garden, Hydroponics, Terrarium, Arches and…
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COURSE DETAILS

Weeks 1 and 2: Food constituents

Weeks 3 and 4: Basic concepts in food science

Week 5 and 6: Food preservation and processing

Week 7 and 8: Traditional and modern methods of food preservation

Week 9-10: Traditional and modern methods of food storage and microbial quality changes

Week 11: Storage of foods and microbial quality changes

Week 12: Revision.


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COURSE DETAILS

Weeks 1 and 2: Culturing of microorganisms; preparation of media for microbial growth

Weeks 3 and 4: Isolation of pure culture, sub-culturing procedures (streaking, pour plate etc).

Weeks 5 and 6: Staining techniques for differentiation of microorganisms

Weeks 7 and 8: Techniques for enumeration of microorganisms (direct and indirect procedures

Weeks 9, 10 and 11: Identification of microorganisms to include colonial and cellular morphology and biochemical procedures.

Week 12: Revision


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COURSE DETAILS

Weeks 1 and 2: Introduction, heritable and non-heritable characteristics

Weeks 3 and 4: Characteristics and functions of DNA and RNA in the cell

Week 5: Structure of the chromosome

Week 6: Recombination

Week 7: Mutation

Weeks 8 and 9: Brief review: replication, and transduction

Weeks 10 and 11: Brief review: transcription and translation

Week 12: Revision


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Characteristics of soil environment, microbial flora and fauna, Nitrogen cycle, mineral transformation by microorganisms, ecological relationships among pathogens, effect of pesticides on soil microorganisms, biodegradation and biofuels generation, microbiology of rhizosphere


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COURSE DETAILS

Historical aspect of virology, Structure of viruses, viral morphology, General characteristics of plant, animal and bacterial viruses; Cultivation of viruses, Identification of viral particles and cytopathic effects. Virus classification; purification of viruses; viral assay; viral replication, Regulation of lytic development and maintenance of the Lysogenic state in bacteriophages lambda, P2 and 14 single stranded DNA and RNA phage viroid as pathogens.

 


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COURSE DETAILS

Weeks 1 and 2: The distribution, role and significance of micro-organisms in food

Weeks 3 and 4: intrinsic and extrinsic parameters of foods that affect microbial growth, food spoilage and food borne diseases

Weeks 5 and 6: Micro-organisms indices of food sanitary growth

Weeks 7 and 8: food microbiology standards

Weeks 9-10: Disease of animal transmittable to man via food products. 

Week 12: Revision


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COURSE DETAILS:

Week 1: Cell and its concept: Definition of cell

  • Types of cell, History of cell theory, Cell theory

Week 2: Components of cell.

  • Functions of the various components of cell.

Week 3:Organization of life: Definition

  • Levels of organization of life
  • Advantages and disadvantages of the complexity in higher organisms.

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Role of microorganisms in food, soil. Identification and economic importance of selected microbial groups: Bacteria, Fungi, Viruses, Protozoa and Algae. Tools and techniques used in Microbiology. Principles of sterilization and disinfection. Growth of microorganisms including the effect of environmental factors on growth, survival, inhibition and death of microorganism. Biological and biochemical pathways of microorganisms. Nitrogen fixation. Common Infectious Diseases. Antigens and antibodies. Microbial variation and heredity. Problems of infectivity. Antimicrobial agents and sensitivity tests. Gene transfer: Transformation, Transduction,…
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Principles of bacterial taxonomy. Bacterial classification. The morphology, life cycle and biochemical characteristics of bacteria. Systemic study of bacteria and related Prokaryotes: Gram positive cocci, Aerobic Gram positive rods, Aerobic Gram negative bacteria, Anaerobic bacteria, Curved and Spiral- shaped, Gram-negative roads, Mycoplasma, Ureaplasma and Obligate intracellular bacteria. The morphology, life cycle and biochemical characteristics of bacteria. Systematic study of bacteria and other prokaryotes, their nature, characteristics, identification and isolation. Microscopy, growth and nutrition of bacteria. Microbial enzymes. Role of bacteria…
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The general morphology of flowering plants. Plant tissues and growth hormones. Anatomy of flowering plants- origin and development of primary and secondary plant body. Physiology of flowering plants. Plant metabolic pathways.


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Basic research techniques in Biological sciences. These include Spectrophotometry, Chromatography, Manometry, Isotope methods, advanced microscopy (Scanning Electron Microscopy, Transmission Scanning Electron Microscopy, Fluorescence Microscopy); Micrometry, use of microtome; Permanent slides preparation, Plant tissue culture techniques, Sterilization & Culture techniques.


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Origin of Bryophytes and Pteridophytes. Tropical bryology and pteridology. Nomenclature of Bryophytes and Pteridophytes. Moss flora. General taxonomy and ecology of Bryophytes and Pteridophytes. Life cycle of selected groups. Phylogeny, Morphology and Anatomy of Bryophytes and Pteridophytes. Economic importance of Bryophytes and Pteridophytes. Morphology and Classification of Spurs and Pollen; their stratigraphic and pale environment application.


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Courseware
Themes of ecology: autecology and synecology, historical aspects. Current trends in ecology. Plant community hypotheses. Concepts of ecosystem: food chains, webs, interaction between plants and animals. Ecological groups: hydrophytes, halophytes, xerophytes, epiphytes and mesophytes. The effect of physical environment on plants. Climatic, biotic and topographic factors.A study of Nigerian forests, savannah grass lands and special emphasis on arid zones


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Description identification and classification of medicinal plants. Preparation of Extracts from various organs of plants. Collection and preservation of medicinal plant. Plants used for treating diseases. Indigenous system of Medicine. Importance and relevance of Herbal Medicine. Classification of drugs. Primary and Secondary metabolites. Botanical description and active principles of leaves, flower, fruits, seeds and entire plants used as drugs.
Pharmacognosy – Aim and Scope. Pharmacognosy of some selected herbal products in Nigeria.
Drug Industry – marketing, adulteration, sophistication,…
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Courseware
Meaning and relevance of ethnobotany. Human uses of plants; uses of plants by indigenous cultures. Food plants – plant and plant products of industrial value.
Other economically important plants, cultivation, products, uses, harvesting/extraction and preparation methods of the products: cereals, pulses, fiber plants, timber, rubber, sugar, spices, beverages, pulp, paper, gums, vegetables (root, stem, herbage and fruit vegetables) and fruits (tropical and temperate fruits).


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Microscopy, Culturing of microorganisms; Types and preparation of media for microbial growth.Pure culture techniques and sterilization. Isolation of pure culture, sub-culturing procedures (streaking, pour plate etc.). Dyes and Staining techniques for differentiation of microorganisms. Techniques for enumeration of microorganisms (direct and indirect procedures). Identification of microorganisms to include colonial and cellular morphology and biochemical procedures. Maintenance and preservation of cultures


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Classification, adaptation morphology, Anatomy, Life cycle and other features of interest in the protozoans, Platyhelminthes, nematodes and parasitic arthropods; drawing particular attention to the various adaptations to the drawing of life exhibited by selected members of the group.


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Pinciples of microbial biodeterioration of materials, materials subject to microbial deterioration: foods, jet fuels, paper, paints, textile, leather, metal e.t.c, factors favouring deterioration of materials, major microbial groups involved in deterioration,impact of processing and new technologies on biodeterioration and biodeterioration control


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Fungi morphology. Ecology. Classification and characterization of different fungi phyla. Fungi taxonomy. Epidemiology of fungi and public health related. Economic importance of fungi. Significant fungi in industries and environment. Laboratory study of fungi.


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Introduction. Historical background. Innate and acquired immunity. Antigens, antibodies, cellular immunity. Immunological tolerance and suppression. Surgical grafting. Complement System. Hypersensitivity. Immunological anomalies. Diagnostic immunology, Vaccines, effector systems of parasite killing and nature of resistance in plants


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AEB 214: Invertebrate Animals and their Environments (3 credits)
The systematic inter-relationships and basic organization of the invertebrates, Identification, Phylogeny, biology and economic importance of major phyla, adaptations.


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AEB 211: Introductory Genetics and Cell Physiology: (3 Units)
Cell structure and functions, Chromosome organization, Mendelian Genetics, Linkage and recombination, Sex-linked inheritance, Phylogenic inheritance, DNA, RNA, Protein synthesis, Bioenergetics, membrane biology.


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Course Code: AEB 122: Vertebrate Zoology
(3 UNITS).

Identification, phylogeny, biology and economic importance of: Cephalochordata, Hemichordata, Urochordata, Agnatha, Pisces, Amphibia, Reptilia, Aves and Mammalia of Nigeria. Students are expected to dissect the fish.


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General overview of lecture

This course is intended to give the students a thorough knowledge
of the nature of Industrial Microbiology and to know the microorganisms of industrial
importance, including biology of molds, actinomycetes, bacteria, yeast and viruses of importance
of in various fermentations. Also to train them on maintenance of selected cultures, media
formulation and economics and optimization of fermentation media at laboratory scale. To help
them understand implementation and process control and have a basic knowledge on equipment READ MORE Download Staff Profile      


General overview of lecture

 This course is intended to give the students a thorough knowledge
of microorganisms, and bacteria in particular. To show the systematic study of bacteria and other
prokaryotes, their nature, characteristics, identification and isolation. This course covers
advanced topics such as principles of bacterial taxonomy, the morphology, life cycle and
biochemical characteristics of bacteria, bacteria metabolism, growth and nutrition of bacteria and
the role of bacteria plant, animal and human diseases.


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General overview of lecture: The course introduces some basic research techniques in biological sciences, These include Spectrophotometry, Chromatography, Manometry, Isotope methods, advanced microscopy (Scanning Electron Microscopy, Transmission Scanning Electron Microscopy, Fluorescence Microscopy); Micrometry, use of microtome; Permanent slides preparation, Plant tissue culture techniques, Sterilization & Culture techniques. Use of Counting chambers (eg hemocytometer, Sedgewick/Rafter cells and electronic particle counter, etc). Not only do they form the basic pedagogy in biologicalresearch, they are also the foundation of many branches of biological…
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General overview of lecture: The course covers the following topic: Detailed treatment of
metabolism of amino acids, degradation and biosynthesis. Oxidative and non-oxidative
deamination, transamination and decarboxylation, transamidation. Disorders of amino acid
metabolism. Inborn errors of metabolism. Metabolism of inorganic nitrogen. Transport and
toxicity of ammonia. The urea cycle. Creatine metabolism. Polyamines. Nucleoside, nucleotide
and nucleic acid synthesis and degradation. One carbon metabolism. Transmethylation.
Disorders of nucleotide metabolism. Hyperuricemia and other inborn errors. Protoporphyrin
synthesis in animals and plants. Hormone…
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General overview of the Course
This course gives covers the components of biomembrane, membrane fluidity, lipid raft and
caveolae, communication involving membrane; active and passive diffusion, artificial
membranes etc


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General overview of the Course
This aspect of the course covers the advanced studies in degradation and synthesis of biological
compounds such as carbohydrate, lipids, proteins, nucleic acids. The endocrine system and
metabolism of hormone control of metabolism


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General overview of the Course
This course covers the theoretical basis of laboratory tests of clinical significance in diagnosis
and management of diseases. Routine tests of general well being- renal function tests and liver
function tests, Introduction to pharmacological concepts, Drug administration, absorption,
distribution and receptors. Xenobiochemistry, Drug metabolism, Drug metabolizing enzymes
and drug interactions. Role of Cytochrome P450. It also covers drug design, Theories of the
mechanism of drug action. The physiological and biochemical actions of some selected drugs. READ MORE Download Staff Profile


General overview of lecture:Human dietary nutrient requirement and factors affecting the
requirements. Food habits and intakes.Digestion, absorption.Metabolism and function of
carbohydrates, lipids, proteins and aminoacids in mass.Consequences of excess and inadequate
caloric intake, protein energy malnutrition.Kwashiorkor and marasmus. The vitamins: their
chemistry, metabolism and function. The minerals: their metabolism and function. Animal and
microbial nutrition. Feed formulation, food toxicants and detoxification mechanisms. Food stuff:
Nutritive and energy values and protein quality. Nutritional disorders, prevention and therapy.
Nutritional status and nutritional…
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General overview of lecture:The course introduces biochemistry as a course to the students and
covers the following topics; Short history and definition of biochemistry. Importance of
biochemistry to other scientific disciplines. General considerations on the biological molecules
of life (carbohydrates and lipids). Introduction, definition, functions, classification and types of
monosaccharides, oligosaccharides and polysaccharides. Isomers (stereo and optical isomerism),
epimers, anomers, mutarotation and enantiomers. Reducing properties (oxidation and reduction),
dehydration, osazone formation, ester formation and glycosides. Classification of lipids-fatty
acids, triglycerides,…
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General overview of lecture:
• Degradation and digestion of carbohydrate-( sugars), storage polysaccharides and cell walls.
Introduction to metabolism. Metabolism of amino acids and proteins, including the formation of
excretory products. Metabolism of lipids; fatty acids and triglyceride degradation; lipoproteins;
membranes and membrane structure (elementary introduction).
• Metabolism of carbohydrates: glycolysis, TCA cycle, pentose phosphate pathway. Cori cycle,
Calvin pathway, glycogenesis/ Glycogenolysis. Entry of fructose, galactose and other hexoses
into the glycolytic pathway. Uronic acid pathway with its biomedical importance.…
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General overview of lecture:
• Basic immunology. Fundamental concepts of immunity, humoral and cellular products of
immunity, cells of the immune system. Natural and acquired immunity. Antigens:
Structure and classification. Antibodies: Structure and function. Structure-function
relationships. Synthesis of antibodies, organization/structure/characteristics of
immunoglobulin and molecular basis of antibody diversity Antibody diversity. Antigenantibody
reactions. Production, detection and uses of monoclonal antibodies.
• The complement system. Major Histocompatibility Proteins, Mononuclear phagocytic
cells, Granulocyte cell population, Agglutination reactions, Hypersensitivity and
allergies. Therapeutic and prophylactic…
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General overview of lecture:
· Separation techniques in biochemistry.
· The principles, procedures, and application of centrifugation, chromatography,
electrophoresis and analytical techniques.
· The principles, instrumentation, and application of the following: Manometry,
Photometry (Spectrophotometry, Spectrofluorimetry and flame photometry),
Calorimetry, optical spectroscopy, X-ray diffraction.
· Mass and Nuclear Magnetic Resonance, Spectrometry.
· Radioimmunoassay, pH measurement, Isotopes in Biochemistry


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General overview of lecture:
Detailed treatment of metabolism of amino acids degradation and biosynthesis.Inborn errors of
metabolism.
The urea cycle; metabolism of inorganic nitrogen.
Disorders of amino acid metabolism. Oxidative and Non-oxidative deamination, Transamination
and decarboxylation, Transamidation, Transport and toxicity of ammonia, Creatine metabolism.
Polyamines.
Nucleoside, nucleotide and nucleic acid synthesis/degradation.
Disorders of nucleotide metabolism. Hyperuricemia & other inborn errors. One carbon
metabolism, Transmethylation. Protoporphyrin synthesis in animals and plants.
Hormone and regulatory role in intermediary metabolism.


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General overview of lecture:
· Intracellular organization, structure and functions of specialized tissues – liver, kidney,
pancreas, testes, spleen, muscles, adipose tissue, elastin, collagen, brain, ear.
· Functional aspects of neural biochemistry: membrane potential and transport.
· Neurotransmitters and biogenic amines in the Brain.
· Constitution and function of blood, lymph and other fluids.
· Biochemistry of the eye and vision.


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General overview of lecture:
· Metabolism of nucleic acids I: Chemistry and structure of the nucleic acids: RNA and DNA
Purine nucleosides and nucleotides
· Synthesis and catabolism of purine nucleotides.
· Synthesis and catabolism of pyrimidine nucleotides.
· Metabolism of nucleic acids II: Disorders of purine and pyrimidine metabolism.
· Muscle action: Biochemical concept. Muscle action: Molecular concept, control.
· Ageing, Ageing and signalling pathways, Ageing and apoptosis, Concept of metabolic processes
and oxidative stress in ageing


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General overview of lecture: This course presents some introductory basic ideas on macromolecules basis of life: cellular basis of biological organization; cell structure and function. The organism and its environment: Man, population, growth, Environmental Pollution and impact on the biosphere; Fauna biodiversity: Invertebrata (Protozoa, Porifera, Coelenterata, Platyhelminthes, Nematoda, Annelida, Arthropoda, Mollusca and Echinodermata).Vertebrata (Cephalochordata, Amphibia, Pisces, Reptilia, Aves, Mammalia. 


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General overview of lecture: This course presents a full view of the systematic interrelationships and basic organization of the invertebrates, Identification, phylogeny, biology and economic importance of major phyla, adaptations.


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General overview of lecture: This course presents a highlight the basic foundation for students to gain requisite knowledge on the structure, composition and function of microorganisms in the environmental compartments. Also, this course highlights the various environmental impacts from both anthropogenic and natural sources and how it affects the microbial community structure. Microorganisms play diverse roles in the environment which stems from waste management, biogeochemical cycle, decomposition of organic materials, etc. All these and more will be covered in this…
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Description: This course describes the soil environment with diverse microbial population responsible for specific functions which aid in maintaining a sustainable soil environment. Some of these functions include nitrogen fixation, mineral transformation, decomposition etc. The course highlights how microorganisms interact and relate within the soil environment. The interaction can be either positive or negative depending on the organisms involved. Additionally, the effects of xenobiotics on indigenous soil microorganisms will also be discussed as it poses a great threat to microbial…
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This course; Introductory Microbiology is a foundational course in Microbiology. The course will expose the students to the fundamentals of microbiology thereby gaining basic knowledge and skills relevant in the field of microbiology and other related fields. The rudiment of the field of microbiology will be explored with specificity on microbes. Microbes (microorganisms) are microscopic organisms which maybe a single cell or multicellular cell organisms too small to be seen clearly by the unaided eyes. The study of microorganisms is…
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General overview of the lecture: The course is intended to give the students the basic and important knowledge of viruses. The course entails fundamental topics such as: Study of some microbial pathogens (bacteria, virus and fungi) of plants, animals with emphasis on those prevalent in Nigeria; Clinical manifestations of specific bacteria, viral and fungal pathogens of man.


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General overview of the lecture: The course is intended to give the students the basic and important knowledge of viruses. The course entails fundamental topics such as: Introduction to viruses; Historical aspect of virology; General characteristics of viruses; Viral structure and morphology; Cultivation of viruses; Viral replication; Viral detection with cytopathic effects; Classification of viruses; Viral assay and Purification.


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AEB 313: Research Methodology and Applied Biostatistics: (3 Units) 2+0+1
Basics of categorization of research studies. How to design a ground breaking study.
Understanding the principles of conducting ethical research. Introduction to selected topics in biostatistical
concepts and reasoning. Introduction and survey of data and data types. Sampling
techniques, Frequency distributions, Measures of central tendency and dispersion; methods for
performing inference on population means and proportions via sample data; sample size and
statistical power, statistical hypotheses testing and its application…
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General overview of lecture: This course is intended to give the students a thorough knowledge of
fungi, their morphology, classifications, ecology, importance to industry and public health
significance.


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Description: This course is designed to give the students a deep knowledge of the role of
microorganisms in foods: beginning with milestones in food microbiology; microorganisms
important in foods, various sources of contamination of food; Principles of food spoilage
including factors affecting microbial growth and activity in foods. Principles of food
preservation with detailed study on various preservation methods. and conclude with
contamination, spoilage and preservation of specific food.


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Description: This course is designed to give the students a deep knowledge of the immune
system: beginning with introduction to the structure and functions of the immune cells, tissues
and organs; then innate and acquired immunity; cellular immunity, immunological tolerance and
suppression; diagnostic immunology and conclude with the nature of resistance in plants.


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General overview of lecture: This course is intended to provide students with the basic
knowledge of Enzymology. The course covers topics such as history of enzymology, general
characteristics of enzymes, nomenclature, mechanisms of enzyme catalyzed reactions,
coenzymes/cofactors etc.


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General overview of lecture: This aspect of Biochemistry is intended to introduce Biochemistry
students to basic techniques in Biochemistry.


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General overview of lecture: This course is intended to build on the basic knowledge of
enzymology acquired by the student in 300 level. The course covers advanced topics in
Enzymology such as enzyme kinetics and enzyme isolation, purification and characterization.


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General overview of lecture:This is a survey course which provides an overview of current
applications of computational techniques in life science laboratories. It discusses the most
important strategies and resources for annotation of biological sequences on the internet, their
judicious application and the interpretation of results. Lectures will normally be introduces
through the pre-reading material. Assignments will complement the lectures by practicing
techniques of computational molecular data analysis, with an emphasis on web based tools.


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