SYLLABUS FOR COMBINED ENTRANCE TEST M. Sc.FST MBB Bioinformatics
SYLLABUS FOR COMBINED ENTRANCE TEST
M. Sc. (FOOD SCIENCE & TECHNOLOGY, MOLECULAR BIOLOGY & BIOTECHNOLOGY AND BIOINFORMATICS)
Section-A (Physical Science)
Quadratic equations, arithmetic, geometric and harmonic series, logarithms, indices, simple problems on binomial theorem, elementary trigonometric formulae problems of heights and distances, solutions of triangles, functions, limit and continuity, standard formulae for differentiation and integration, properties of determinants and matrices, distance formula, section formula, straight line. Basic statistical concepts.
Basic concepts in Chemistry, Laws of chemical combination, mole concept, percentage composition, stoichiometry in chemical reaction.States of matter, Solid, liquid and gaseous state properties. Atomic structure, quantum mechanical treatment of atom, Periodic classification and periodic properties of elements. Chemical bonding and molecular structure, Kossel-Lewis concept, Born-Haber cycle, VSEPR model, valence bond approach, hybridization, bond properties, colligative properties.Chemical thermodynamics and energetics, First and Second laws of chemical thermodynamics, Free energy concept, equilibrium processes, ionic equilibrium in solutions and phase equilibrium, Chemical Kinetics, Surface phenomenon, adsorption, absorption, catalysis and colloids, Coordination compounds in biological systems, metalloproteins, Redox reaction, Elements in biological systems, Fundamental organic chemistry concepts, Stereochemistry, Organic compounds having O, N, S and halogen containing functional groups, Chemicals in medicine, healthcare and plant protection.
Mechanical properties of matter – units and dimensions, basic and derived units, vector and scalar quantities, Newton’s Laws, Gravitational and inertial forces, centrifugal force, motions, work, energy, lever, elasticity, surface tension, fluid flow, viscosity, Stokes law, bernoulli’s theorem, Reynolds number, Hooke’s law. Thermodynamics, heat transfer-conduction, convection, radiation, heat capacity, specific and latent heat, isothermal and adiabatic processes, Boyle’s and Charles’s law, thermal expansion of solids, liquids and gases. Optics, reflection, refraction, interference, differaction, polarization of light, ray optics and optical instruments, electromagnetic spectrum, light absorption and emission, photoelectric effect, Sound and ultrasonics, wave propagation, beats, echo, resonance, Doppler effect, microphones and speakers. Electricity and magnetism, Columb’s law, electric field, potential, electromotive force, current, Ohm’s law, thermal effects of current, Joule’s law, electric circuits, parallel and series, Wheatstone bridge, resistors and capacitors, temperature and resistance, Kirchoff’s law, Conductance, capacitance, dielectric effects, electrolysis, electric cell, electromagnetism, electric
motors, alternate and direct currents., semiconductors, diodes, transistors
Section – B (Biological Science)
Origin and evolution of life, unity and diversity of life, heredity and variations, Mendelian genetics, chromosomal basis of inheritance, other patterns of inheritance, modern classification of live forms, cell as a unit of life, cell organelles – structure and function, cell division, growth, tissue, organs, organization of live forms, species, population, communities, succession, ecosystem, man made ecosystems, deforestation and afforestation, interaction of biotic and abiotic components, biosphere, energy flow, food chain and food web, life styles – producers, consumers and decomposers, energy and biomass pyramid, pollution and environment.
Biomolecules – carbohydrates, mono-, di- and polysacchrides, aminoacids, peptides and proteins, fatty acid and lipids, their structure and functions in cell and foods, nucleic acids – DNA, RNA their bases, concepts of genetic code, gene and basics of genetic engineering, Digestion and absorption of food constituents. Biomembrane, structure & functions of membrane, concept of pH and buffer, immune response, antigen antibody interaction, Morphology and cellular structure of bacteria, yeast and molds, prokaryotic and eukaryotic cellular organization, growth pattern of bacteria, useful and harmful microbes, methods of control of microbial growth, asepsis, sanitation, sterilization, viruses, lytic cycle.
Plant life – taxonomy of kingdom planta, plant nutrition, essential elements, their function, photosynthesis, respiration, transpiration and reproduction in plants, flower and inflorescence, structure and function of flower, development of male and female gametophytes, pollination, fertilization development of endosperm, embryo, seed and fruit, fruit ripening, hormone and growth regulators, Introduction of plant tissue culture – scope, principles underlying in vitro culture, callus and plant regeneration and micropropagation,
Animal life – animal taxa, invertebrates and vertebrates, animal tissues, organs and systems, their structure and functions, digestive processes in humans, absorption, digestion, secretion and excretion processes, respiration, transport of gases and nutrients, gas exchange and accumulation of reserve nutrients, excretory organs and function in human body, osmoregulation, thermoregulation, growth and reproduction in animal kingdom, hormones and endocrine glands, gametogenesis and differentiation of male and female gametes, fertilization and development of zygote upto three germ layers, fate of germ layers in embryo development, growth repair and aging processes, sense organs in human and basic physiology of senses.