RayatShikshanSanstha’s

KarmaveerBhauraoPatil College, Vashi

(AUTONOMOUS)

Syllabus for Approval

Sr. Heading Particulars
No.

1. Title of the Course F.Y.B.Sc. in Biotechnology

2. Eligibility for Admission H.S.C.

3. Passing Marks 40%

4. Ordinances/ Regulation

5. No. of Years/ Semester 1 Year / 2 Semesters

6. Level Undergraduate (UG)

7. Pattern Semester

8. Status Revised (As Per NEP2020)

9. To be implemented from Academic 2023-24

Year

Date:

Name of BOS Chairperson: Signature:

 RAYAT SHIKSHAN SANSTHA’S
KARMAVEER BHAURAO PATIL COLLEGE, VASHI
(AUTONOMOUS)

Proposed Syllabus

For

F.Y.B.Sc. in Biotechnology

2023-24
Preamble of the Syllabus:

Bachelor of Science (B.Sc.) in Biotechnology is a under graduation course of Department of

Biotechnology, KarmaveerBhauraoPatil College Vashi, Navi Mumbai, affiliated to University of
Mumbai (MH). Biotechnology is defined as the application of technological principles for the
processing or manipulating biological agents to provide goods and services. It derives its strength
by harnessing biological processes that sustain life. It is a technology that is more reliable and
firm. Biotechnology has the potential to transform the lives of the people by impacting hugely on
agriculture, animal husbandry, health and medicines, environment, sustainable development, etc.
Biotechnology has accomplished tremendous applications in just a matter of time. People have
just started to recognize the endless window of opportunities it has open. Biotechnology has
revolutionized the recent advancements in research and development. CBSGS: The Choice Based
Semester and Grading System to be implemented through this curriculum, would allow students
to develop a strong footing in the fundamentals and specialize in the disciplines of his/her liking
and abilities.
Program Education Objective (PEO’s):
To prepare students to prime for-

- Higher education and research in field of biotechnology and related subjects.

- Careers related broadly to biotechnology and life sciences. Students will embark upon
diverse career paths medical coding/pharmaceutical/biotechnology industries, and use
their education in a variety of related endeavors.

Course Objective:
- To produce students who understand fundamental principles of basic sciences and apply
that understanding to analyze, solve problems and interrelate with current technological
developments.

- To promote independent learningandadd rationale thinking, knowledge ability by activity

based learning, innovative, teaching learning and evaluation methods.
 Name of the Faculty: Science and Technology
Name of the Program: BSc
Program Outcomes (POs):

PO-1 Disciplinary Knowledge:

Understand the basic concepts, fundamental principles, theoretical formulations and experimental
findings and the scientific theories related to Physics, Chemistry, Mathematics, Microbiology,
Computer Science, Biotechnology, Information Technology and its other fields related to the
program.

PO-2 Communication Skills: Develop various communication skills such as reading, listening and
speaking skills to express ideas and views clearly and effectively.
PO-3 Critical Thinking: Propose novel ideas in explaining the scientific data, facts and figures related
to science and technology.

PO-4 Analytical Reasoning and Problem Solving: Hypothesize, analyze, formulate and interpret the
data systematically and solve theoretical and numerical problems in the diverse areas of science
and technology.
PO-5 Sense of Inquiry: Curiouslyask relevant questions for better understanding of fundamental
concepts and principles, scientific theories and applications related to the study.
PO-6 Use of Modern Tools: Operate modern tools, equipments, instruments and laboratory techniques
to perform the experiments and write the programs in different languages (software).

PO-7 Research Skills: Understand to design, collect, analyze, interpret and evaluate information/data
that is relevant to science and technology.

PO-8 Application of Knowledge: Develop scientific outlook and apply the knowledge with respect to
subject.

PO-9 Ethical Awareness: Imbibe ethical, moral and social values and exercise it in day to day life.

PO-10 Teamwork: Work collectively and participate to take initiative for various field-based situations
related to science, technology and society at large.

PO-11 Environment and Sustainability: Create social awareness about environment and develop
sustainability for betterment of future.

PO-12 Lifelong Learning: Ability of self-driven to explore, learn and gain knowledge and new skills to
improve the quality of life and sense of self-worth by paying attention to the ideas and goals
throughout the life.
 Name of the Faculty: Science and Technology
Name of the Program: Certificate Course in B. Sc Biotechnology
Program Specific Outcomes (PSOs):

Students will be able to –

PSO-1 Identify, understand and analyze problems and propose valid solutions related to
field of Biotechnology.
PSO-2 Critically evaluate biotechnological solutions on environment and societies keeping
in mind the need for sustainable solutions.
PSO-3 Develop a research based ideology and technical skills to build career in
Biotechnology.
SEMESTER-I
 F.Y. B. Sc Biotechnology (Honors)
Proposed Semester I Plan
2023-24
Sem Major Minor OE VSC, SEC AEC, OJT, Cum
(VSEC) VEC, FP, Cr. /
IKS CEP, Sem
CC,
RP
I Fundamentals of Fundamentals of Beverage VSC- AEC- CC-2 24
Biotechnology Biotechnology technology Biomolecules 2,
(4 Credits) (4 Credits) (4 Credits) (BT103) VEC-
2,
(BT101) (BT101) (BT102) SEC- Green IKS-2
House
Technology
(BT104)

(2 Credits each)
II Basics of Cell Basics of Cell Food VSC-Biofuel AEC- CC-2 24
Biology & Biology & Genetics Adulteration Production 2,
Genetics (4 Credits) & Safety (BT153) VEC-
(4 Credits) (4 Credits) 2,
SEC-Basics of IKS-2
(BT151) (BT151) Bioinformatics
(BT154)
(BT152)
(2 Credits each)
Cum 4+4 4+4 4+4 4+4 4+4+4 4 48
Cr.
 F.Y.B.Sc Biotechnology (Honours)
Proposed Semester I Syllabus
2023-24
Major / Minor
Paper Name:Fundamentals of Biotechnology
Paper Code: BT101
No. of credits: 4
Course Outcome Student will be able to – No. of lectures
 Understand fundamental vocabulary and
Concepts of Biotechnology
 Differentiate between Traditional Biotechnology
and Modern Biotechnology
 State various branches and applications of
Biotechnology
 Understand the concept of cell culture and
organization of tissue culture laboratories
 Understand the principles of plant and animal
tissue culture

Unit 1 What is Biotechnology? Definition of Biotechnology,

Introduction and Traditional and Modern Biotechnology, Branches of
Scope of Biotechnology- Pharmaceutical Biotechnology, Plant, 15 Lectures
Biotechnology Animal Biotechnology, Marine Biotechnology,
Industrial Biotechnology, Environmental
Biotechnology.
Biotechnology Research in India, Biotechnology in
context of developing world, Public perception of
Biotechnology, Ethics in Biotechnology and IPR.

Unit 2 In agriculture: Genetically modified plants and animals

Applications of with examples, pros and cons, Application in crop and
Biotechnology livestock improvements, Modifications in plant quality- 15 Lectures
Golden rice,
Insect resistance- Bt crops, Molecular Farming, Plant
based vaccines, Biopesticides, Biofertiliers
In industry: Enzymes, Fermentation based products,
Bio-fuel, Bio-energy
In healthcare: Vaccines, Monoclonal antibodies, Stem
cell research, Gene therapy
In environment: GMO, Bioremediation and Biosensors
Unit-3 Cell theory, Definition of cell differentiation, de-
Basics of Animal differentiation, re-differentiation and regeneration
and Plant Tissue PTC: Cellular totipotency, Concept of cell culture, 15 Lectures
Culture Organization of plant tissue culture laboratory equipments
and general practice, Aseptic techniques.
 Culture medium: Preparation and Media sterilization,
Nutritional requirements of the explants, PGR’s and their
in vitro roles
Callus culture technique: Introduction, Initiation and
growth.
ATC: Introduction, Properties of normal cells,
Morphology of cells in culture

Cell culture techniques, Equipment and sterilization

methodology, Nutritional and physiological requirements:
Growth factors and growth parameters, Serum free media

Fundamentals of Biotechnology-References

1. Advanced Biotechnology, R.C. Dubey

2. Biotechnology, B.D. Singh
3. Biotechnology, S.N. Jogdand
4. Text book of Biotechnology, R.C. Dubey
5. Text of Biotechnology, S. Chand
6. Animal cell culture, SudhaGangal
7. Plant tissue culture, M.K.Razdan

Laboratory Sessions
Fundamentals of Biotechnology
1 Assignment- Study of any branch of Biotechnology and its applications
2 Assignment- Biotech company review
3 Immobilization of enzymes
4. Study of instruments and equipment’s used in ATC and PTC
5. Trypsinisation of animal tissue.
6. Viable count using trypan blue
7. PTC media preparation
8. Surface sterilization of different explants
9. Encapsulation of germinating seeds
 Open Elective (OE)
Paper Name: Beverage Technology
Paper Code: BT102
No. of credits: 4
Course Student will be able to – No. of lectures
Outcome  Understand the various concepts and principles
of beverage technology.
 List the quality control steps in beverage
production
 Understand the industrial production of
different types of beverages
Unit 1  Introduction and History of beverage 15
Introduction technology. lectures
and Overview of  Type of beverages: fruit & vegetable
Beverage juices, fermented and non-fermented
Technology beverages, synthetic beverages,
carbonated and non-carbonated
beverages.
 Water for beverages: Types of water
required for beverages, treatment of
water.
 Additives for beverages: Natural and
synthetic sweeteners and colours, acids,
emulsifiers, preservatives, flavours
and flavour enhancers.
 Quality control of beverage: Quality
standards for beverages, chemical,
microbial and sensory evaluation,
product shelf life.
Unit 2  Non-carbonated and carbonated 15
Industrial synthetic beverages:-Ingredients, source lectures
Production of of carbon dioxide, chemical and
Beverages physical properties of carbon dioxide,
carbonating process, packaging of
carbonating beverages.
 Alcoholic Beverages: -Non-Distilled
Beverages : Beer and Wine; Distilled
Beverages :Vodka and Whisky.

 Overview of principles and 15

Unit 3 preservation methods of fruits and lectures
Processing and vegetables; Fruit and Vegetable
Preservation. Beverages:- Juice extraction,
clarification, preservation, packaging,
 concentration and drying Canning:
Definition, processing steps, and
equipment, cans and containers, quality
assurance and defects in canned
products; FSSAI specifications and
preparation and preservation of juices,
squashes, syrups, sherbets. Preparation,
and preservation ,machines used for
manufacture of crystallized fruits and
preserves, jam, jelly and candies.
Preparation, preservation and machines
for manufacture of chutney, pickles,
sauce, puree, paste, ketchup.

Beverage Technology -References

1. Principles of fermentation technology- Allen WhittkarAne’s student edition.

2. Industrial Microbiology by Prescott and Dunn, fourth edition.
3. Ashurst, P.R, Chemistry and technology of Soft drink and fruit juices, 2ndedition, Blackwell
Publishing Ltd. 2005.
4. Steen, D.P and Ashurst, P.R, Carbonated soft drinks – Formulation and manufacture, Blackwell
Publishing Ltd. 2000.
5. ShankunthalaManay, N. and Shadakdharaswamy, M, Foods – Facts and Principles, New Age
International Pvt. Ltd, 3rd revised edition 2000.
6. Handbook of food and beverage fermentation technology by Y.H. Hui 2004.

Laboratory Sessions

Beverage Technology (UGBTGEP101)

1 Study of different types of fermenters and their applications.
2 Sterilization of fermenter using moist heat.
3 Study of growth characteristics (growth curve) of Saccharomyces cerevisae.
4 Production of wine by traditional method and its sensory evaluation.
5 Estimation of alcohol by dichromate method.
6 Preparation of jam from selected fruits and canning of fruits like mango, guava
7 Visit to beverage plant.
 Vocational Skill Course (VSC)
Paper Name: Biomolecules
Paper Code: BT103
No. of credits: 2
Course Outcome Student will be able to – No. of lectures
 Compare and contrast different Biomolecules
 Discriminate structural and functional
characteristics of various Biomolecules
 Illustrate the structure and Characterization of
Biomolecules
Unit 1 Carbohydrates: Introduction, Biological importance,
Carbohydrates Definition, Classification, (Glyceraldehydes, Simple
and Lipids Aldoses, Simple Ketoses, D-glucose, Conformation
of D-glucose) Monosaccharides other than glucose, 15 Lectures
glyosidic bond, disaccharides, polysaccharides
(starch, glycogen), peptidoglycan, proteoglycan
matrix.
Lipids: Introduction, classes, fatty acids [physical and
chemical properties] simple lipids, complex lipids.
Steroid lipids, structural, functional storage lipids.
Saturated and unsaturated fatty acids, uses as- signal,
cofactor, pigment.

Unit 2 Amino Acids: Classification, Structure and

Amino Acids & properties of amino acids, Titration curve, Acid- Base
Proteins behavior, Zwitter ions, isoelectric pH, reactions
Proteins: Structure-peptide bond, -S-S (inter &
intra), Primary structure, Secondary structure, 15 Lectures
Tertiary structure - Interaction (Myoglobin,
Hemoglobin structure as an example), Quaternary
structure - Interaction in peptide Hb, Protein
sequencing – Sanger’s reaction, Edman’s method,
Sorenson’s titration , Denaturation of proteins,
coagulation of proteins
Different types of Proteins in the living system
Enzymes:Definition (zymogens, co enzymes, co
factors, apoenzymes, isoenzymes) Classification,
nomenclature, chemical nature, properties of
enzymes, Mechanism of enzyme action, active site,
enzyme specificity, Effect of pH, temperature,
substrate concentration and inhibitor on enzyme
activity.
Fundamentals of Biotechnology-References

1. Biochemistry, Satyanarayana, 2nd edition, Books and Allied Pvt Ltd.

2.Lehninger, Principles of Biochemistry. 5th Edition (2008), Nelson and Cox
3. Fundamentals of Biochemistry. 3rd Edition (2008), Donald Voet& Judith Voet
4. Biochemistry, 7th Edition, (2012), Jeremy Berg, LubertStrye

Laboratory Sessions

Fundamentals of Biotechnology
1 Qualitative test for carbohydrates- Molisch, Benedicts, Iodine
2 Qualitative test for lipids- Solubility test, Grease test, Saponification, Hubl’s iodine test,
Salkowski’s test.
3 Qualitative test for proteins - Biuret, Heat coagulation, Full and half saturation test, Ninhydrin
test, Xanthoproteic test
4 Estimation of glucose by DNSA method
5 Estimation of protein by Biuret method
6 Effect of Substrate, enzyme concentration, temperature, pH and inhibitors on enzyme activity
 Skill enhancement course (SEC)
Paper Name: Green house technology
Paper Code: BT104
No. of credits: 2
Course Student will be able to – No. of lectures
Outcome
• Understand the concept of Greenhouse, Protected
Agricultural Systems, Precision Agriculture,
Hydroponics and Aeroponics

• Gain the Knowledge of various types and features

of Greenhouse and its importance.

• Understand the economics of Greenhouse System

• Gain the ability to design a Greenhouse System.

Unit 1 Introduction to Greenhouse Technology 15

Introduction to Introduction to agriculture and Agricultural system, lectures
Greenhouse History of Greenhouse, Concept of Greenhouse
Technology technology, Importance and Features of
Greenhouse, Types of Greenhouse, Advantages of
Greenhouse over Traditional Agriculture Systems

Unit 2 Plant Responses to Greenhouse Environment, 15

Features of Environmental Control inside Greenhouse, lectures
Greenhouse and Construction of Typical Greenhouse, Covering and
Advanced Construction Materials of Greenhouse, Growth
Protected media, Irrigation, Ventilation, shading, cooling, and
Agricultural Heating system of Greenhouse, Economics of
System Greenhouse Production, Computer controlled
Greenhouse, Concept of Hydroponics, Aeroponics
and Precision Agriculture.

Reference:

1. Greenhouse Technology, 2nd Edition, K RadhaManohar, C. igathenathane.

2. Greenhouse Technology, Arupratan Ghosh
 Laboratory Sessions

Green House Technology

1 Visit to Greenhouse facility and submission of field visit report.
2 Design a low cost Greenhouse facility
3 Design a high cost Greenhouse facility with advanced equipment
4 In-house set up of Hydroponics

SEMESTER-II
 F.Y.B.Sc Biotechnology (Honours)
Proposed Semester I Syllabus
2023-24
Major / Minor
Paper Name: Cell Biology & Genetics
Paper Code: BT201
No. of credits: 4
Course Outcome Student will be able to – No. of lectures
CO-1 - Understand the difference between prokaryotic
and eukaryotic cell
CO-2 - Understand the principles of c ellular transport
&its role in different processes in body.
CO-3 – Understand the structures of cell organelles and
& its role.
CO-4 - Understand basic foundation in field of genetics
with emphasis on laws of inheritance
Unit 1 Ultrastructure of Prokaryotic cell: Concept of Cell
Cell & Cell Shape and Size, Detail structure of Slime Layer,
Organelles Capsule, Flagella, Pilli, Cell Wall (Gram Positive and 15 Lectures
Negative), Cell membrane, Cytoplasm and Genetic
Material Storage Bodies and Spores.
Ultrastructure of Eukaryotic Cell: Plasma membrane,
Cytoplasmic Matrix, Microfilaments, Intermediate
Filaments, and Microtubules Organelles of the
Biosynthetic- Secretory and Endocytic Pathways –
Endoplasmic Reticulum & Golgi Apparatus, Lysosome,
Endocytosis, Phagocytosis, Autophagy, Proteasome
Eukaryotic Ribosomes, Mitochondria and Chloroplasts,
Nucleus –Nuclear Structure, Nucleolus External Cell
Coverings: Cilia And Flagella, Comparison Of
Prokaryotic And Eukaryotic cell
Unit 2 Overview of cell cycle, mitosis and meiosis, Structure
Cell Division and and shapes of metaphase chromosomes, Histone and
Study of non-histone proteins, Nucleosome and packaging of 15 Lectures
Chromosomes DNA into chromosome, Chromosome banding.
Karyotype analysis (Normal human karyotype),
Study of genetic abnormalities- Turnerssyndrome,
Klinefelter syndrome, Down syndrome, Cri-du-chat,
Philadelphia chromosome,
Sex determination, Dosages compensation.
Unit-3 Terminologies, Monohybrid Cross: Principle of
Mendelian Dominance and Segregation.
Genetics Dihybrid Cross: Principle of Independent Assortment, 15 Lectures
Punnett Square, Extension of
Mendelian Genetics, Incomplete Dominance and Co-
 dominance.
Multiple Alleles, Allelic series, Gene Interaction,
Epistasis- Dominant and recessive epistasis,
Environmental effect on the expression of the Human
genes, Mendel’s Principle in Human Genetics -
Pedigree analysis, characteristics of human autosomal
and sex-linked traits, Problems based on monohybrid,
dihybrid cross and pedigree analysis.

Cell Biology & Genetics-References

1. Cell & Molecular Biology, Gerald Karp, 6th Edition

2. The Cell by Cooper and Hausman, 4th edition.
3. Genetics by Peter Russell, 5th Edition
4. iGenetics : A Molecular Approach by Russell, 3rd Edition
5. Concepts of Genetics by William S. Klug and Michael R. Cummings, 7th Edition

Laboratory Sessions
Cell Biology & Genetics
1 Staining techniques: Monochrome staining, Gram staining
2 Capsule and Endospore staining
3 Endocytosis and Exocytosis
4. Mitosis in onion root tip
5. Meiosis in Tradescantia flower bud (permanent slides)
6. Qualitative test for nucleic acids (DNA & RNA)
7. Problems based on Mendelian Genetics
8. Problems based on Pedigree analysis
9. ABO blood grouping
10. Karyotype analysis of normal male and female
11. Karyotype analysis of different human syndromes
12. Problems based on two point and three point cross
 Open Elective (OE)
Paper Name: Food Adulteration & Safety
Paper Code: BT 202
No. of credits: 4
Course Student will be able to – No. of lectures
Outcome CO1:Understand the effect of food adulteration
CO2: Know commonly used adulterants
CO3: Concept of sanitation and hygienic food
production
CO4: Different food safety law and its importance
CO5: Quality control and its importance
Unit 1 Commonly used adulterants and adverse effects 15
Food in: Tea leaves, Coriander and cumin powder, lectures
Adulteration Green vegetables, Arhar pulse, Black pepper,
Rice, Wheat, Coffee powder, Jaggery,
Asafoetida, Gram powder, Processed food,
Parched rice, Turmeric powder, Dry red chilli,
Sweet potato, Dry turmeric root, Mustard oil,
Edible oil, Soda lemonade, Milk, Sweet curd,
Rabdi, Ghee etc.
Unit 2 Aspects of food safety- HACCP, GMP, role of 15 lectures
Food safety FDA, Agmark, ISI, fssai Concept of sanitation
and hygienic production of food Food Act, Food
rules and Quality control

References:
1. Manual for Detection of the Common Food Adulterants, Edwin M Bruce
2. Food Microbiology, Frazier and Westhoff, Tata McGraw Hill Publishers, New Delhi
3. Nutrition science, B. Srilaxmi, New age international (P) Ltd
4. Quick test for some adulterants in food, Instruction manual- Part II, FSSAI
5. Restaurant X Food Safety Training Manual

Laboratory Sessions

Food Adulteration & Safety- Testing of commonly used adulterants in:

Sr. No. Food Groups Food Items

1 Beverages Tea, coffee, soda lemonade etc
2 Pulses Arhar pulse, moong, chick pea, matki etc
3 Grains Rice, wheat, ragi,
4 Dairy & dairy products Milk, curd, ghee, butter etc
5 Sweeteners Sugar & Jaggery
6 Spices & condiments Black pepper, asafoetida, turmeric, chilli, mustard,
coriander powder etc
7 Fats Edible oil
 Vocational Skill Course (VSC)
Paper Name: Biofuel Production
Paper Code: BT 203
No. of credits: 2
Course Student will be able to – No. of lectures
Outcome CO1-Understand the various concepts related to
bioenergy and list the need for alternative fuels
and potential benefits of Biofuels.
CO2-Understand the industrial production of
Biodiesel and Bioethanol.
Unit 1 Introduction to Bio- Energy The need for 15 lectures
Introduction to alternative fuels, Composition of fossil
Biofuels fuels; Introduction to the major bio-
energy feed stocks; Potential benefits of
replacing fossil fuels with biofuel,
Biomass and Biogas.
Unit 2 Introduction; fermentation of sugars to 15 lectures
Biodiesel and ethanol, Sucrose; Synthesis of plants;
Bioethanol sugarcane; Bioethanol from starch;
Production Bioethanol from wheat; Bioethanol from
other grains. Second generation bio-
ethanol from cellulose and other cell wall
polysaccharides, plant cell wall. Bio-
ethanol from algal cell wall
polysaccharides. Biodiesel
manufacturing. Biodiesel feed stock,
soybean oil, oil seeds (canola oil, palm
oil), tallow and waste oil. The potential
first generation feed stock, potential
second generation biodiesel feedstock.

REFERENCES:

1. Luque, R., Campelo, J.and Clark, J. Handbook of biofuels production, Woodhead Publishing
Limited 2011
2. Gupta, V, K. and Tuohy, M, G. Biofuel Technologies, Springer, 2013
3. Moheimani, N. R., Boer, M, P, M, K, Parisa A. and Bahri, Biofuel and Biorefinery
Technologies, Volume 2, Springer, 2015
4. Eckert, C, A. and Trinh, C, T. Biotechnology for Biofuel Production and Optimization,
Elsevier, 2016
5..Bernardes, M, A, D, S. Biofuel production – recent developments and prospects, InTech, 2011
 Skill enhancement course (SEC)

Paper Name: Basics of Bioinformatics

Paper Code: BT 204
No. of credits: 2
Course Outcome Student will be able to – No. of lectures
CO1-Gain an understanding of the basic concepts of
Bioinformatics
CO2-.Understand the tools used in Bioinformatics
Unit 1 Biological Databases: Classification of .
Introduction to Databases Raw and processed databases;
Biological Primary (NCBI), Secondary(PIR) and Tertiary
Databases. or Composite (KEGG) databases; Structure and
Sequence databases. Specialized Databases- 15 Lectures
Protein Pattern Databases; Protein Structure and
Classification Databases (CATH/SCOP)

Genome Information Resources

DNA Sequence Databases specialized Genomic

Resources. Protein Databases based on
Composition, Motifs and Patterns.

Protein Structure Visualization Software.

Unit 2 BLAST and Sequence Alignment
BLAST and
Sequence BLAST and Sequence Alignment: BLAST and 15 Lectures
Alignment its Types; Retrieving Sequence using BLAST.

Pair wise Alignment

Identity and Similarity: Global and Local

Alignment; Pair wise Database Searching.

Multiple Sequence Alignment

Goal of Multiple sequence Alignment:

Computational Complexity, Manual methods,,
Simultaneous methods, Progressive methods,
Database of Multiple Alignment Secondary
database searching, Analysis Packages:MSA
and phylogenetic trees.
◦
References:

1. Bioinformatics-methods and S.C. Rastogi, N Mendiratta, PHL learning Pvt. Ltd

application Genomics, Proteomics, P.Rastogi 3rd edition and Drug Discovery

Laboratory Sessions

1 Familiarization with NCBI, EMBL, DDBJ, PIR, KEGG Database

2 Use of NCBI BLAST Tool
3 Pairwise and Multiple Sequence Alignment and Phylogeny
4 Classification of Proteins using CATH/SCOP
5 Visualization of PDB Molecules using RASMOL/RASWIN