Tamil Nadu HSE Second Year Microbiology study plan

Define antigen, immunogen, epitope, hapten and antibody, and classify antigens by origin and chemical nature with two microbiological examples each

Label a diagram of innate and acquired immunity, listing the cellular and humoral components of each and the role of primary lymphoid organs

Describe the structure of an immunoglobulin molecule, name the five classes and state one diagnostic or clinical use of each

Compare active and passive immunity and place live attenuated, killed, toxoid, subunit and conjugate vaccines on that map

Explain the principle of agglutination, precipitation, ELISA and immunodiffusion tests and state what each detects

Build a disease profile card for at least 12 communicable diseases giving causative agent, source, mode of transmission, incubation period, key symptom and one laboratory diagnosis

Distinguish bacterial, viral, fungal and protozoan pathogens by the laboratory method used to confirm them

Explain the morphology and arrangement of cocci, bacilli, vibrios, spirilla and spirochaetes with a named example of each

Describe the structure and function of cell wall, capsule, flagellum, pilus, spore and plasma membrane in bacteria

Sequence the steps of Gram staining and Ziehl-Neelsen staining and explain the chemical basis of each result

Explain host defence against infection from skin and mucous membrane barriers through phagocytosis, inflammation and fever to specific immune response

Describe the mechanism of hypersensitivity types I to IV with one example disease each

Outline the pathogenesis of tuberculosis, typhoid, cholera and dengue in stepwise form

List the recommended immunization schedule entries for a child and state the vaccine, route and disease prevented

Explain how antimicrobial resistance arises in pathogens and why it complicates treatment of communicable disease

Trace the contributions of Leeuwenhoek, Pasteur, Koch, Jenner, Fleming and Winogradsky and state the specific discovery of each

List Koch's postulates and apply them to one named disease

Differentiate prokaryotic, eukaryotic and viral organization and classify microbes by nutritional type: photoautotroph, chemoheterotroph and so on

Describe the bacterial growth curve phases and the effect of temperature, pH, oxygen and osmotic pressure on growth

Compare selective, differential and enriched media and name one medium of each type

Distinguish sterilization, disinfection, antisepsis and sanitization with a correct example of each

Explain the mechanism and application of moist heat, dry heat, filtration, radiation and ethylene oxide, stating the parameters for autoclaving

Compare the action of phenol, alcohol, halogens, aldehydes and quaternary ammonium compounds and state one limitation of each

Describe the mode of action of penicillin, tetracycline, streptomycin and sulphonamide and the basis of their selective toxicity

Perform and interpret the steps of pure culture techniques: streak plate, pour plate and serial dilution

Describe the structure of DNA and RNA and the process of replication, transcription and translation at the level of a labelled diagram

Explain transformation, conjugation and transduction with the classic experiment associated with each

Distinguish spontaneous and induced mutation, name mutagens, and explain the Ames test logic

Outline recombinant DNA steps: restriction enzyme, vector, ligation, transformation, selection and expression, and give one medical and one agricultural application

Describe the nitrogen cycle and the role of Rhizobium, Azotobacter and cyanobacteria in biofertilizer use

Explain the microbiology of potable water, the coliform test and the MPN method, and state the significance of indicator organisms

Describe sewage treatment stages and one method of solid waste disposal using microorganisms

List the organisms and conditions used in the production of curd, bread, idli batter, wine and an antibiotic, giving the substrate and product

Explain food spoilage, canning, pasteurization and one method of food preservation by microbial antagonism

Classify industrial fermentation as batch or continuous and surface or submerged, with one product example of each

Demonstrate correct hand-washing, wearing of lab coat and gloves, and safe handling of glassware and sharps in written procedure form

List the biosafety practices for spill, burn and accidental ingestion and state the first aid step for each

Explain the working and calibration of autoclave, incubator, laminar air flow and centrifuge

Record observations of a staining and culture exercise in a standard laboratory notebook format with result and interpretation

Complete two full-length practice papers under timed conditions and review every wrong answer to its source domain