Elementary plant Biochemistry and Biotechnology (2+1)

Syllabus

Theory

Carbohydrates: Occurrence classification and structure, physical and chemical properties of carbohydrates, isomerism, optical activity, reducing property, reaction with acids and alkalis, osazone formation. Lipids: Classification, important fatty acids and triglycerides, essential fatty acids. Physical and chemical constants of oils, their rancidity, phospholipids, types and importance. Plant pigments – structure and function of chlorophyll and carotenoids, Sterols, basic structure, role of brassinosterols in plants. Proteins: Classification, function and solubility, Amino acids – classification and structure, essential amino acids, properties of amino acids, colour reactions, amphoteric nature and isomerism; structure of proteins – primary, secondary tertiary and quaternary. Properties and reaction of proteins. Enzymes: Classification and mechanism of action; factors affecting enzyme action, co-factors and coenzymes. Vitamins and minerals as co-enzymes/co-factors. Carbohydrate metabolism – glycolysis and TCA-cycle; Metabolism of lipids, fatty acid oxidation, biosynthesis of fatty acids, Electron transport chain, bioenergetics of glucose and fatty acids. Structure and function of nucleic acid, replication, transcription and translation. History of biotechnology. Fundamental principles, micro-propagation and scope for commercialization. Application of micro-grafting in horticultural crops, meristem culture, anther culture, pollen culture, embryo culture, callus culture, cell culture, somoclonal variation, protoplast isolation, culture, fusion and applications. Cryopreservation. Genetic engineering. Future scope and present trends. Importance of biotechnology in horticulture.

Practical

Preparation of standard solutions and reagents. Carbohydrates – qualitative reaction, estimation of starch, reducing and non-reducing sugars; reaction of proteins, estimation of proteins by Biuret method. Estimation of free fatty acids; determination of iodine number of vegetable oils. Vitamins – estimation of ascorbic acid. Paper and thin layer chromatography. Sterilization techniques – composition and preparation of media – micropropagation of tomato. Callus culture, sub-culturing, induction of rooting-techniques in hardening.