ASRB Syllabi

For Official Use only

ARS/NET ExaminationARS/NET ExaminationARS/NET ExaminationARS/NET ExaminationARS/NET ExaminationSyllabiSyllabiSyllabiSyllabiSyllabi

AGRICULTURAL SCIENTISTS RECRUITMENT BOARD(INDIAN COUNCIL OF AGRICULTURAL RESEARCH)

NEW DELHI

Printed : December 2007

© 2007, Agricultural Scientists' Recruitment Board

(Indian Council of Agricultural Research)

New Delhi

Contents

1. Agronomy ............................................................................................................................................. 1

2. Agricultural Chemicals and Chemistry .................................................................................................. 5

3. Soil Science ......................................................................................................................................... 9

4. Agricultural Physics and Meteorology .................................................................................................12

5. Seed Science and Technology .............................................................................................................15

6. Crop Improvement ...............................................................................................................................17

7. Agricultural Entomology .......................................................................................................................19

8. Plant Pathology ....................................................................................................................................23

9. Plant Biochemistry and Plant Physiology ............................................................................................28

10. Agricultural Biotechnology ...................................................................................................................33

11. Agriculture Microbiology ......................................................................................................................35

12. Horticulture ..........................................................................................................................................37

13. Agricultural Structures and Process Engineering .................................................................................42

14. Agriculture Machinery and Energy .......................................................................................................45

15. Land and Water Management Engineering and Technology ..................................................................49

16. Home Science and Family Resources Management ...........................................................................51

17. Environmental Science ........................................................................................................................56

18. Forestry ...............................................................................................................................................59

19. Food Science & Technology ................................................................................................................61

20. Economics and Agricultural Business Management ............................................................................65

21. Agricultural Technology Transfer ...........................................................................................................69

22. Aquaculture ..........................................................................................................................................72

23. Fisheries Science ................................................................................................................................74

24. Fish Harvest & Post-harvest Technology .............................................................................................76

25. Statistics and Comuter Application ......................................................................................................78

26. Animal Biotechnology ..........................................................................................................................82

27. Veterinary Microbiology ........................................................................................................................86

28. Veterinary Pathology and Parasitology .................................................................................................90

29. Dairy Chemistry & Mirobiology ............................................................................................................91

30. Dairy Engineering and Technology .......................................................................................................97

31. Animal Genetics & Breeding ..............................................................................................................100

32. Animal Physiology and Nutrition ........................................................................................................ 103

33. Animal Reproduction ..........................................................................................................................105

34. Livestock Producton and Management .............................................................................................. 108

35. Veterinary Pharmacology & Medicine ................................................................................................ 111

36. Veterinary Anatomy and Surgery ....................................................................................................... 115

37. Poultry Science and Technology ........................................................................................................ 117

38. Animal Product Technology ................................................................................................................119

39. Chemical Engineering ........................................................................................................................ 120

40. Electronics and Instrumentation ........................................................................................................ 122

1. Agronomy

PAPER-I (B) AND PAPER - II

Unit 1 : Concepts in Agronomy

Development of scientific agriculture in India and the world physical, chemical and biological factorsaffecting growth, development and distribution of field crops Constraints in crop yield -maximization. Tillageand its advantage, minimum and zero tillage: Sustainable agriculture, organic farming, recycling of organicwaste: Low Input Sustainable Agriculture (LISA): High tech precision farning with reference to Indianagriculture: Green house production technology: Cropping systems and cropping patterns; Farming systemsin relation to field crop production; Role of cultural practices and crop rotation in controlling pests anddiseases: Concepts of Agro - biology.

Unit 2 : Crop Management

Factors affecting; growth, development and distribution of crops. Crop production techniques fordifferent field crops (cereal, pulses, oilseeds and fodder). Principles of weed management. herbicides -their selectivity, mode of action, formulation, resistance etc. Weed control in field crops. Integrated weedmanagement. Resource management in cropping systems.

Unit 3 : Soil Management

‘Tillage and its advantages. Modem concept of conservation tillage. Problem soils and theirdistribution in India. Reclamation of problem soils. Concept of essentiality of plant nutrients. Diagnostictechniques-with special emphasis on emerging deficiencies of secondary and micronutrients. Fertilizermaterials and their composition. Integrated nutrient management. Fertilizer related environmental problems.

Unit 4: Evapotranspiration and Water Management

Hydrological cycle and concept of water balance. Concept of evaporation and evapotranspiration.Consumptive use. Different approaches of ET determination. Determination of soil water content.Agricultural drought and its classification. Techniques of moisture conservation in situ. Water use andwater use efficiency. Factors affecting WUE. Dry matter production and crop yield functions. Crop waterrequirement. Concepts and different approaches of irrigation scheduling. Methods of irrigation. Measurementof irrigation water, application and distribution efficiencies. Rainwater harvesting and recycling. Climatechange, green house effect. Co2 increase, global warming and their impact on agriculture.

Unit 5 : Agro Meteorology

Elements of weather and climate. Effect of thermal environment on growth and yield of crops, Cardinaltemperatures. Thermo-periodism and photoperiodism. Heat unit concept. Contingency planning for differentweather aberrations. Soil-climatic, agro-climatic and agro-ecological zones in relation to crop planning.

Micro-meteorology of important field crops. Wind break’s and shelterbelts. Modification of fieldmicroclimate. Frost protection. Spectral properties of vegetation, light interception by crop canopies asinfluenced by leaf area index, leaf arrangement and leaf transmissibility. Extinction coefficient and radiation-use efficiency.

Unit 6: Agricultural Statistics

Frequency distribution, Measures of central tendency. Correlation and regression. Tests of significance.Design of field experiments. Data transformation and missing plot techniques. pooled analysis.

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ARS/NET EXAMINATION SYLLABI

PAPER-II

A. AGRONOMY

Unit 1: Crop Ecology and Geography

Principles of crop ecology; Ecosystem concept and determinants of productivity of ecosystem;Physiological limits of crop yield and variability in relations, relation to ecological optima; Crop adaptation:Climate shift and its ecological implication, Green house effect-, Agro ecological and agro climatic regionsof lndia: Geographical distribution of cereals, legumes oilseeds, vegetables, fodders and forages,commercial crops, condiments and spices, medicinal and aromatic plants; Adverse climatic factors andcrop productivity; Photosynthcsis, respiration; Adverse climatic factors and crop productivity;Photosynthesis, respiration, net assimilation, solar energy conversion efficiency and relative water content,light intensity, water and Co2 in relation to photosynthetic ratios and efficiency; Physiological stress incrops, Remote sensing : Spectral indices and their application in agriculture, crop water stress indicesand crop stress detection.

Unit 2 : Weed Management

Scope and principles of weed management; Weeds-classification, biology, ecology and allelopathy;Crop weed competition, weed threshold; Herbicides classification, formulation, mode of action, selectivityand resistance: Persistence of herbicides in soils and plants; Application methods and equipments;Biological weed control, bio herbicides: Integrated weed management; Special weeds, parasitic and aquaticweeds and their management in cropped and non cropped lands ; weed control schedules in field cropsvegetables and plantation crops; Role of GM crops in weed management.

Unit 3 : Soil Fertility and Fertilizer Use

History of soil fertility and fertilizer use: Concept of essentiality of plant nutrients, their criticalconcentrations in plants, nutrient interactions, diagnostic techniques with special emphasis on emergingdeficiencies of secondary and micro-nutrients, Soil fertility and productivity and their indicators; Fertilizermaterials including liquid fertilizers, their composition, mineralization, availability and reaction productsin soils; Water solubility in Phosphate fertilizers; Slow release fertilizers, nitrification inhibitors and theiruse for crop production; Principles and methods of fertilizer application; Integrated nutrient managementand bio-fertilizers ; Agronomic and physiological efficiency and recovery of plant nutrients applied; Criteriafor determining fertilizer schedules for cropping systems direct, residual and cumulative effects; Fertilizerrelated environmental problems including ground water pollution. Site specific nutrient management,contamination of heavy metals in peri-urban soils and their remediation.

Unit 4 : Dryland Agronomy

Concept of dryland farming; dryland farming vs. rain fed farming; History, development,significance and constraints of dryland agriculture in India; Climatic classification and delineation ofdryland tracts; Characterization of agro climatic environments of drylands: Rainfall analysis and lengthof growing season: Types of drought, drought syndrome, effect on plant growth, drought resistance,drought avoidance, drought management; Crop Planning including contingency, crop diversification,varieties, cropping systems, conservation cropping and mid-season corrections for aberrant weatherconditions; Techniques of moisture conservation in situ to reduce evapotranspiration, runoff and toincrease infiltration: Rain water harvesting and recycling concept, techniques and practices; Time linesand precision key factors timely sowing, precision in seeding, weed control; Fertilizer placement, topdressing and foliar application: Concept and importance of watershed management in dryland areas.

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Unit 5 : Crop Production in Problem Soils

Problem soils and their distribution in India, acid, saline, waterlogged and mine - soils; Responseof crop to acidity, salinity, sodality, excess water and nutrient imbalances: Reclamation of problem soils,role of amendments and drainage; Crop production techniques in problem soils -crops, varieties, croppingsystem and agronomic practices; Effects of water table fluctuation on crop growth; Degraded lands andtheir rehabilitation.

Unit 6 : Crop Production

Crop production techniques for cereals, millets, legumes, oilseeds, fiber crops, sugarcane, tobacco,fodder and pasture crops including origin, history, distribution, adaptation, climate, soil , season, modernvarieties, fertilizer requirernents, intercultural, water requirement. weed control, quality components,industrial use, economics and post harvest technology.

Unit 7 : Agricultural Statistics

Frequency, distribution, standard error and deviation, correlation and regression analyses, co-cfficientof variation; tests of significance-t, F and chi-square: Date transformation and missing plot techniques;Design of experiments basic principles, completely randomized, randomized block, split plot, strip-plot,factorial and simple confounding designs; Efficiency of designs; Methods of statistical analysis for croppingsystems-including intercropping; Pooled analysis.

Unit 8 : Sustainable Land Use Systems

Concept of sustainability; Sustainability parameters and indicators; Alternate land use systems; Types,extent and causes of wasteland: Shifting cultivation. Agro forestry systems:

Agricultural and agro industrial residues and its recyecling, safe disposal: Allelopathy and biomassproduction.

B. SOIL & WATER MANAGEMENT

Unit 9: Basics of Soil and Water

Soil and water as vital resources for agricultural production. Hydrological cycle. Soil plant waterrelationship. Fate of rain water received at the soil surface, runoff and infiltration reciprocity-, factorsaffecting infiltration, means to enhance in filterability of soil, mechanical and biolooical means to reducerunoff and soil loss. Water harvesting for crop life saving irrigations, watershed management. Contingentcrop plans and other strategies for aberrant weather conditions. Cropping patterns, alternate land useand crop diversification in rain fed areas.

Unit 10 : Soil Water Relationship

Soil water relations, water retention by soil, soil moisture characteristics, field capacity, permanentwilting point, plant available water and extractable water. Soil irritability, classifications, factors affectingprofile water storage. Determination of soil water content, computation of soil water depletion, soil waterpotential and its components, hydraulic head. Movement of soil water saturated and unsaturated waterflow. Field water budget water gains and water losses from soil, deep percolation beyond root zone, capillaryrise. Evapotranspiration (ET), scope for economizing water, measures for reducing direct evaporationfrom soil and crop canopies. Soil physical properties in relation to plant growth and development.

Unit 11 : Plant-Water Relationship

Plant water relations : concept of plant water potential, cell water relations, plant water potentialand its components, significance of osmotic adjustment, leaf diffusive resistance, canopy temperature,canopy temperature depression (CTD). Water movement through soil - plant atmosphere systems, uptake

AGRONOMY

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and transport of water by roots. Development of crop water deficit, crop adaptation to water deficit, morphophysiological effect of water deficit. Drought tolerance, mechanisms of drought tolerance, potential droughttolerance traits and their measurements. management and breeding strategies to improve crop productivityunder different patterns of drought situations of limited water supplies.

Unit 12 : Irrigation Water Management

Management of irrigation water. History of irrigation in India. Major irrigation projects in India. Waterresources development. Crop water requirements. Concepts of irrigation scheduling. Different approachesof irrigation scheduling, soil water depletion plant indices and climatic parameters. Concept of criticalstages of crop growth in relation to water supplies. Crop modeling, crop coefficients, water productionfactions. Methods of irrigation surface methods, overhead methods, drip irrigation-and air conditioningirrigation, merits and demerits of various methods. Measurement of irrigation water, application anddistribution efficiencies. Management of water resources (rain, canal and ground water) for agriculturalproduction. Agronomic considerations in tile-design and operation of irrigation projects, characteristics ofirrigation and family systems affecting irrigation management. lrrigation legislation. Water Quality, joint/conjunctive u use of water, irrigation strategies under different situation of water availability, optimumcrop plans and cropping patterns in canal command areas. Socio-economic aspects of on farm watermanagement.

Unit 13 : Management of Problematic Soils and Water

Problem soils and their distribution in India salt affected, acidic, water logged soils. Ground waterresources, water quality criteria and use of brackish waters in agriculture. Excess salt and salt tolerantcrops. Hydrological imbalances and their corrective measures. Concept of critical water table depths forcrop growth. Contribution of shallow water table to crop water requirements. Management strategies forflood prone areas crop and crop calendar for flood affected areas. Drainage for improving water loggedsoils for crop production. Crop production and alternate use of problematic soils and poor quality waterfor agricultural and fish production.

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2. Agricultural Chemicals and Chemistry

PAPER–I (B) AND PAPER – II

PAPER I - B

1. General chemistry: Structure and Bonding: Atomic orbitals, electronic configuration of atoms (L-Scoupling) and the periodic properties of elements; ionic radii, ionisation potential, electron affinity,electronegativity; concept of hybridization. Molecular orbitals and electronic configuration ofhomonuclear and heteronuclear diatomic molecules. Shapes of polyatomic molecules; VSEPR theory.Symmetry elements and point groups for simple molecules. Bond lengths, bond angles, bond order andbond energies. Types of Chemical Bonds (weak and strong) intermolecular forces, structure of simpleionic and covalent solids, lattice energy.

2. Acids and Bases: Bronsted and Lewis acids and bases, pH and pKa, acid-based concept in non-aqueous media; HSAB concept. Buffer solution. Acid-base indicators. Redox reactions: Oxidationnumbers. Redox potential. Redox indicators.

3. Energetic and Dynamics of Chemical Reactions: Entropy, free-energy, relationship between free energychange and equilibrium. Rates of chemical reactions (first-and second - order reactions). Arrheniusequation and concept of transition state. Mechanisms, including SNl and SN2 reactions, electrontransfer reactions, catalysis. Colligative properties of solutions.

4. General characteristics s, p, d, f Block Elements. Coordination chemistry: structural aspects,isomerism, octahedral and tetrahedral crystal - field splitting of d orbitals. magnetism and colour oftransition metal ions. Sandwich compounds, metal carbonyls and metal clusters, non-stoichiometricoxides. Radioactivity and transmutation of elements. Isotopes and their applications.

5. IUPAC Nomenclature of Simple Organic and Inorganic Compounds. Concept of Chirality: Recognitionof symmetry elements and chiral structures; R-S nomenclature, diastereoisomerism in acyclic andcyclic systems; E-Z isomerisms. Conformational analysis of simple cyclic (chair and boat cyclohexanes) and acyclic systems. Interconversion of Fischer, Newman and Sawhorse projections.

6. Common Organic Reactions and Mechanisms: Reactive intermediates. Formation and stability ofcarbonium ions, carbanions, carbenes, nitrenes, free radicals and arynes. Nucleophilic, electrophilic,radical substitution, addition and elimination reactions. Familiar name reactions: Aldol, Perkin, Stobbe,Dieckmarn condensations; Hofmann, Schmidt, Lossen, Curtius, Beckmann and Fries rearrangements;Reimer - Tiemann, Reformatsky and Grignard reactions. Diels - Alder reactions; Clasien rearrangements;Friedel - Craft reactions; Wittig reactions; and Robinson annulation. Routine functional grouptransformations and interconversions of simple functionalities. Hydroboration, Oppenauer oxidations;Clemmensen, Wolff- Kisluler, Meerwein-Ponndorf-Verley and Birch reductions.

7. Elementary principles and applications of electronic, vibrational, NMR, and Mass Spectral techniquesto simple structural problems.

8. Chemical Laboratory Techniques: Precautions in handling toxic chemicals and hazardous reactions.Solvent purification and drying Extraction, distillation, crystallization, sublimation, separation methods.Functions of common equipments, water and oil pumps, heating and cooling baths, stirrers, rotaryevaporators, good laboratory practices (GLP).

9. Introduction to Agrochemicals: Classification, IUPAC nomenclature, structure, properties, mode ofaction and uses of major conventional synthetic and natural agrochemicals including plant production

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chemicals. safety aspects, pesticide poisoning and antidotes. Production, consumption and tradestatistics of pesticides and fertilizers. General aspects of pest and pesticide management.

10. Agrochemicals - Regulation, Quality Control and Management: Laws, acts and rules governingregistration and regulations of agrochemical production and use. Acts and regulations promoting socialsecurity and welfare of workers. EPA, WHO, FAO, CODEX and national/international guidelines.Regulatory aspects as per Insecticide Act, Quality control, Sanitary and phytosanitary standards

11. Agrochemical Formulation: Classification, formulation codes. Solid and liquid formulations: preparation,properties, specifications and uses. Formulants: carriers / diluents, surfactants, synergists, safeners,encapsulants, binders, anti-oxidants, stabilizers. Application: devices and quality of deposits.

12. Pesticide Residue Chemistry: Pesticide residues: concepts and toxicological significance. Experimentaldesign, sampling, principles of extraction and clean-up from different substrates. Application ofspectrophotometric, chromatographic, ELISA and radiotracer techniques / methods in pesticide residueanalysis Confirmatory techniques. Multi-residue methods. Bound and conjugated residues. Methodvalidation: linearity, LOD and LOQ, Abiotic and biotic transformations microbial and photochemicaldegradation, adsorption / desorption, leaching in soil, modeling of pesticide fate in the environment.

13. Chemistry of Plant Nutrients: Essential plant nutrients (major, secondary and micro), organic manures(farm yard, compost, sewage, sludge, green manure, biogas slurries, etc.), production and manufactureand uses of various nitrogenous. phosphatic. potassic and complex fertilizers and fertilizer mixtures,liquid fertilizers. biofertilizers. integrated plant nutrient systems. Nutrient use efficiency (principles andapproaches). Soil conditioners and amendments.

14. Application of chemical principles and knowledge in the field of nanoscience and technology,chemoinformatics, biotechnology and genetic engineering, combinatorial chemistry and pesticidediscovery

15. Data Analysis: Types of errors, accuracy and precision, least-squares analysis, analysis of variance,correlation: t-test, chi square, F test.

PAPER II

Section 1 - General chemistry

1.1 Structure and Bonding: Atomic orbitals, electronic configuration of atoms (L-S coupling) and the periodicproperties of elements; ionic radii, ionisation potential, electron affinity, electronegativity; concept ofhybridization. Molecular orbitals and electronic configuration of homonuclear and heteronuclear diatomicmolecules. Shapes of polyatomic molecules; VSEPR theory. Symmetry elements and point groups forsimple molecules. Bond lengths, bond angles, bond order and bond energies. Types of Chemical Bonds(weak and strong) intermolecular forces, structure of simple ionic and covalent solids, lattice energy.Acids and Bases: Bronsted and Lewis acids and bases, pH and pKa, acid-based concept innonaqueous media; HSAB concept. Buffer solution. Acid-base indicators. Redox Reactions: Oxidationnumbers. Redox potential. Redox indicators.

1.2 Chemistry of Non-transition Elements: General discussion on the properties of the non transitionelements; special features of individual elements; properties and structure of their halides and oxides,polymorphism of carbon, phosphorus and sulphur. Properties and structure of silicates, carbides,silicones, sulphur -nitrogen compounds: peroxo compounds of boron, carbon and sulphur; oxy acids ofnitrogen, phosphorus, sulphur and halogens

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1.3 Chemistry of Transition Elements: Coordination chemistry of transition metal ions; Stability constantsof complexes and their determination; stabilization of unusual oxidation states. Magnetism: Dia-, para-, ferro- and antiferromagnetism, inorganic reaction mechanisms; substitution reactions, trans effect andelectron transfer reactions. Use of lanthanide compounds as shift reagents.

1.4 General characteristics s, p, d, f block elements. Coordination chemistry: structural aspects,isomerism, octahedral and tetrahedral crystal - field splitting of d orbitals. magnetism and colour oftransition metal ions. Sandwich compounds, metal carbonyls and metal clusters. non-stoichiometricoxides. Radio activity and transmutation of elements. Isotopes and their applications.

1.5 Nuclear Chemistry: Radioactive decay and equilibrium. Nuclear reactions; Q value, types of reactions,Radioactive techniques; tracer technique, neutron activation analysis, counting techniques such asG.M. ionization and proportional counter.

1.6 Solids: Dislocation in solids, Schottky and Frenkel defects, Electrical properties; Insulators andsemiconductors; superconductors; band theory of solids, Solid-state reactions.

Section 2 - Agricultural Chemicals

2.1 Chemistry of Pesticides: Chemistry of major groups of insecticides (organochlorine, organo-phosphorus,organocarbamates, synthetic pyrethroids, neonicotinoids etc.), fungicides (dithiocarbamates, phenols,quinones, carboxamides, azoles etc.); herbicides (phenoxyacids, carbamates, anilides, triazines,phenylureas, dinitroanilines, bipyridiliums etc), rodenticides (coumarins etc), acaricides, juvenilehormones, sources, natural pesticides: pyrethroids, nicotinoids, rotenoids, limonoids and microbialmacrolides (avermectins and milbemycins), rodenticides, nematicides. Biopesticides: mycoherbicides,bioinsecticides; semiochemicals, insect hormones, insect growth regulators, Allelochemicals, planthormones, phytoallexins, Humus: formation, composition and properties.

2.2 Agrochemical Formulation: Classification, formulation codes. Solid and liquid formulations: preparation,properties, specifications and uses. Formulants: carriers / diluents, surfactants, synergists, safeners,encapsulants, binders, anti-oxidants, stabilizers. Application: devices and quality of deposits.

2.3 Pesticide Residue Chemistry: Pesticide residues: concepts and toxicological significance. Experimentaldesign, sampling, principles of extraction and clean-up from different substrates. Application ofspectrophotometric, chromatographic, ELISA and radiotracer techniques / methods in quantitativeanalysis of agrochemicals and their metabolites, pollutants and food commodities. Confirmatorytechniques. Multi-residue methods. Bound and conjugated residues. Method validation: linearity,accuracy, precision, LOD and LOQ, Abiotic and biotic transformations microbial and photochemicaldegradation, adsorption / desorption, leaching in soil, modeling of pesticide fate in the environment.Applications of chromatographic methods, atomic and molecular absorption and emissionspectroscopy in, Advances in instrumentation.

2.4 Principles of pest management, Environmental Implication of Agrochemicals: Chemodynamics ofagrochemicals (pesticides. fertilizers etc.) in agroecosystems. biotic and abiotic transformations.Principles of monitoring and analysis, toxicological aspects. Heavy metal pollution. Effects on non-target organisms, agrochemical disposal: approaches and implications. Industrial effluents (nature,treatment and disposal). Other related chemical xenobiotics.

2.5 Key provisions of the Insecticides Act (1968). The Fertilizer Control Order (1985). The Water (Preventionand Control of Pollution) Act (1974). Air (Prevention and Control of Pollution) Act (1981) and theEnvironmental Protection Act (1986).

AGRICULTURAL CHEMICALS/CHEMISTRY

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2.6 Bioinorganic Chemistry: Metal ions in Biology, Molecular mechanism of ion transport acrossmembranes; ionophores. Photosynthesis, PS-I, PS-II; nitrogen fixation, oxygen uptake, proteins,cytochromes and ferrodoxins.

Section 3 - Physical Chemistry

3.1 Energetics and Dynamics of Chemical Reactions: Entropy, free-energy, relationship between free energychange and equilibrium. Rates of chemical reactions (first-and second - order reactions). Arrheniusequation and concept of transition state. Mechanisms, including SNI and SN2 reactions, electrontransfer reactions, catalysis. Colligative properties of solutions.

3.2 Thermodynamics: First law of thermodynamics, relation between Cp. and Cv; enthalpies of physical andchemical changes; temperature dependence of enthalpies. Second law of thermodynamics, entropy,Gibbs-Helmoholtz equation. Third law of thermodynamics and calculation of entropy.

3.3 Chemical Equilibrium: Free energy and entropy of mixing, partial molar quantities, Gibbs-Duhemequation. Equilibrium constant, temperature-dependence of equilibrium constant, phase diagram of one-and two-component systems, phase rule.

3.4 Ideal and Non-ideal solutions. Excess functions, activities, concept of hydration number: activities inelectrolytic solutions; mean ionic activity coefficient; DebyeHuckel treatment of dilute electrolytesolutions.

3.5 Surface Phenomena: Surface tension, adsorption on solids, electrical phenomena at interfaces,including electrokinetic, micelles and reverse micelles: solubilization, micro-emulsions. Application ofphotoelectron spectroscopy. ESCA and Auger spectroscopy to the study of surfaces.

3.6 Reaction Kinetics: Methods of determining rate laws. Mechanisms of photochemical, chain andoscillatory reactions. Collision theory of reaction rates; steric factor, treatment of unimolecular reactions.Theory of absolute reaction rates, comparison of results with Eyring and Arrhenius equations. Ionicreactions: salt effect. Homogeneous catalysis and Michaelis-Menten kinetics; heterogeneous catalysis.

Section 4 - Organic Chemistry

4.1 Chemistry of Natural Products: Carbohydrates, alkaloids, phenolics, isoprenoids, antibiotics, plantpigments, saponins and sapogenins, lignin, amino acids, Lipids, and essential oils.

4.2 Macromolecules: Structure and function of biopolymers such as proteins and nucleic acids. Number-average and weight average molecular weights; determination of molecular weights.

4.3 Reagents in Organic Synthesis: Use of the following reagents in organic synthesis and functional grouptransformations; Complex metal hydrides, Gilman’s reagent, lithium dimethylcuprate, lithiumdisopropylamide (LDA) dicyclohexylcarbodimide. 1,3-Dithiane (reactivity umpolung), trimethylsilyliodide, tri-n-butyltin hybride, Woodward and prevost hydroxylation, osmium tetroxide, DDQ, seleniumdioxide, phase transfer catalysts, crown ethers and Merrifield resin, Peterson’s synthesis, Wilkinson’scatalyst, Baker yeast. Organometallic reagents in organic synthesis and in homogeneous catalyticreactions (hydrogenation, hydroformylation, isomerisation and polymerization).

4.4 Heterocyclic Chemistry: Synthesis and reactivity of furan, thiophene, pyrrole, pyridine, quinoline,isoquinoline and indole; Skraup synthesis, Fischer indole synthesis.

4.5 Spectroscopy: Applications of mass, UV-VIS, IR and NMR spectroscopy for structural elucidation ofcompounds.

4.6 Elements of cereal chemistry, chemistry of flavanoids, food chemistry. l

3. Soil Science

PAPER-I (B) and PAPER II

Unit 1 : Pedology

Evolution and composition of earth: Concept and definition of soil; Rocks and minerals; classification,composition and characteristics; Weathering of rocks and minerals; Soil formation: pedogenic factors andprocess; Description of soil profile and designation of horizons; Soil micromorphology and its importancein soil genesis studies.

Soil Survey: Kinds of soil survey. Base map and its significance in soil survey ; Soil mappingunits and taxonomic units; Soil Survey report, its interpretation and application Benchmark soils of Indiaand their importance; Soil Monoliths; Application of remote sensing. (GIS and GPS in soil resource mappingand land characterization.

Soil Classification: historical development of soil classification systems; FAO/UNESCO systemof soil classification salient features, nomenclature system and structure of soil taxonomy: Diagnostichorizons, soil temperature regime and soil moisture regime: Characteristics and distribution of major soilorders of the world; Soils of India; characteristics, distribution, taxonomy-, mineralogy and management;Principles and types of’ land evaluation: Land capability and irrigability classification; physical rating ofsoils and linkage for crop suitability classification, Soil site suitability evaluation for land use planning:Agro ecological regions of India and its relevance in agro technology transfer and sustainable land resourcemanagement.

Unit 2 : Soil Physics

Study of soil as a physical system : Mass volume relationships in soil ; Soil texture Indices andevaluation. Mechanical analysis - Stokes law, soil texture in relation to plant growth Soil structure - Indicesand evaluation. Genesis and theory of aggregate formation: Soil structure and plant growth Managementof soil structure Soil compaction, crust and seedling emergence; Management of high permeable, slowlypermeable, resurfaced and compacted soils: Dynamic properties of soils - Soil consistency, hydration,swelling, shrinking, hardening and cracking; Soil tilt and tillage, soil tilt evaluation : Specific surface ofsoil; Soil physical properties under different cropping systems.

States of water and heat involved in its transformation. Concept of soil water potential: (Gibb’s freeenergy and thermodynamic concept of soil water potential: Soil moisture characteristics and hysteretic;Soil moisture determination; Water retention and transmission: Water flow: Darcy’s law theory of saturatedand unsaturated flow, hydraulic conductivity and diffusivity, infilteration, redistribution & evapotranspiration;field water balance and measurement of ties components: estimation of evapotranspiration; Soil Plant-Water-Atmospheric relationship: Soil water availability in relation with plant growth; Indices of plant - waterstress: Methods of water application. Irrigation water management under adequate and limited water supply,irrigation scheduling, water use efficiency effect of saline, sodic and industrial effluent on soil physicalproperties and plant growth.

Soil air composition, characterization of soil aeration status; Movement of soil air mass flow andFick’s law of diffusion; Soil accretion in relation to plant growth. Soil temperature sources of soil heatand heat balance, thermal properties of soil, heat capacity, thermal conductivity and diffusivity; heatflow in soil; Environmental, soil and plant factors affecting soil temperature; Soil temperature variation,

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effect of soil temperature on plant growth including germination and emergence of seeds, root and shootgrowth. Effect of soil temperature on microbial activity and nutrient transformation and uptakemeasurement and management of soil thermal environment.

Unit 3 : Agricultural Physics

Soil physical environment and plant growth; Hydrologic cycle, water budgeting and water productionfunctions for irrigation scheduling; Assessment of growth and yield of crops: modeling water and nutrientbalance components.

Agro climatic zones/Agro ecological sub region of India: Crop micrometeorology, crop weatherinteraction, Methods of ET estimation, principle of remote sensing-, Micro wave remote sensing: Use ofremote sensing for resource management, crop water use, land use planning, drought monitoring andsoil moisture availability; GIS and GPS principles and applications.

Unit 4 : Soil Chemistry

Chemical composition of soil; Mineralogy of major soil groups of India; Structure, characteristicsand identification of soil minerals. Genesis and transformation of clay minerals; Clay-organic complexes;Non-crystalline components of soil, soil colloids; Ion exchange - adsorption, desorption, ion activity andionic equilibria in soils; Adsorption isotherms-, Cation exchange equations and ratio law; Donnan distributionof ions and its thermodynamic treatment; Double layer theory; Boltzman distribution; Electro kineticphenomena electro osmosis, electrophoresis, zeta potential and streaming potential; Chemical equilibriain soil acid base equilibria, oxidation reduction equilibria etc. Chemistry of water logged soils; redoxpotential and nutrient availability; Solubility equilibria for carbonates, aluminosilicates, phosphates andiron in relation to fixation and release of nutrients; Plant nutrient dynamics with special reference to NP.K.

Soil organic matter fractionation. characterization and significance of each fraction in soil Function.

Unit 5 : Soil Fertility

Essentiality criteria of macro and micro plant nutrients-, ‘ Nutrient interaction- and their importancein plant nutrition; Forms, transformation and release of nutrients in soil; Mechanism of nutrient losesfrom soil and control measures: Mechanisms of ion absorption by plants: Problem soils and theirmanagement, Development properties and management of acidic, saline, sodic and waterlogged soils;Lime and gypsum requirements of soils. irrigation water quality: ESC. SAR. RSC and specific cations.

Soil fertility evailation - soil testing, plant and tissue tcsts, biological methods and common spoiltest methods for fertilizer recommendation: Soil test crop response correlations: Fertility status of majorsoil groups of India; Fertilizer optima and its calculation.

Manures and fertilizers; Chemistry of production of different fertilizers. Fertilizer mixtures. slowrelease fertilizers, and nitrification retarders; Quality control of fertilizers, Direct, residual and cumulativeeffect of fertilizers, Recent concepts of nutrient management, site specific nutrient managements DRIS,variable rate technology, integrated nutrient management. Soil fertility; management in organic farming:use of isotopes in soil critility research.

Fertilizer nutrient use efficiency – concept, measures of expressions, factor affecting fertilizer useefficiency; Crop response to secondary and micro-nutrient fertilization, foliar application of nutrients;Nutrient production function for assessing growth and yield of crops in response to nutrient application.

Unit 6 : Soil Biology

Soil biota-bacteria, fungi, actinomycetes, protozoa, viruses: Soil metazoannematodes. millipedes,mites, collembolans, earthworms; Factors affecting the occurrence and distribution of microflora in soil;

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Nutritional requirement and growth of microorganisms; Role and biochemical mechanism for decompositionof plant residues including lingo cellulose compounds Biochemistry of humus formation and soil organicmatter Biological nitrogen fixation symbiotic, asymbiotic and associative, Biochemistry of –N2: fixation;Mycorrhiza ecto, endo and AM and its role in plant growth; Soil enzymes-dehydrogenses, ureasc,phosphatascs and aryIsulfatases; Mechanism of phosphorus solubilization by microoganisms; Sulphuroxidation and reduction Microbial transformation of meals-Zn, Fe, and Mn; Phyllosphere; Microbialassociations-symbiosis, commensalisms, amenosalism and competition, Plant growth promotinghizobacteria microbial production of siderophores in soil: Biofertilizer and Biopesticides; Compostingmethods; impact of Agro-chemicals other crop management practices on soil biota: Methods for studyingsoil microorganisms-isolation and estimation of bacteria, fungi and actionomycetes; Estimation of microbialbiomass C and dehydrogenises; Soil organic carbon sequestration; Organic carbon dynamics in majorcropping systems.

Unit 7 : Soil/Land Degradation And Management

Types, factors and processes of land degradation and its prevention/ remediation: identification,monitoring and management of waste lands Concept of watershed its characterization and management;Characterization of soil and land quality indicators: Interaction of soil with heavy metals and pesticides;Bioremediation; Soil pollution through industrial effluents, sewage, heavy metals. pesticides and fertilizers;Radioactive contamination of soil; Soil factors in emission of green house bases, carbon sequestrationin mitigating green House effect; Risk and potential of using urban soiled waste in agriculture.

Principles of soil and water conservation; Hydrologic cycle; Rainfall-runoff relationship-. Estimationof runoff and sedimentation yield; Different types of soil erosion. nature and extent of soil erosion problemin India; Soil physical properties in relation to water erosion; Soil erodibility; Universal soil loss equationand its evuation and evaluation of parameter, processes and control measures; Sand dune formationand stabilization Shelter belts and wind breaks; Soil conservation and survey; Soil moisture conservationand dry land farming; Use of mulches, grasses, tillage‘s and a forestation for soil and water conservation;Rainwater harvesting and recycling; Simulation modeling for soil and water conservation (resourcemanagement and grown & yield assessment.).

Unit 8: Analytical Methods And Instrumentation

Determination of soil reaction, soil organic carbon, CEC, exchangeable cation, available nutrientsand soil moisture retention; Lysimeter studies; Instrumental methods flame photometry, X-ray diffraction,conductometry, thermal analysis electron microscopy; and polarizing microscopy; Modern methods ofsoil, plant and fertilizer analysis - AAS, ICP, UV, visible and IR spectrophotometer, potentiometer, principlesand application in soil research; Nuclear magnetic resonance - spectroradiometer. infrared thermometer.

Unit 9 : Agricultural Statistics

Measures of central tendency and dispersion, Bionomial distribution, Chi square test. correlationand regression, t and F test; Experimental designs- radomized, latin -square, split - plot and factorialdesigns; Spatial statistical: variogram and kriging techniques, Crop simulation models as decision supportsystems, Statistical and conventional methods for yield estimation. Principles of computer use, windowbased statistical software’s and modem methods of information, storage,retrieval and transfer.

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SOIL SCIENCE

4. Agricultural Physics and Meteorology

PAPER–1 (B) AND PAPER - II

Section 1

Definition and scope of Agricultural Physics, Major components of Agricultural Physics (Soil Physics,Biophysics, Agricultural Meteorology, Remote Sensing, Geographic Information System and Simulation),Electromagnetic radiation and its interaction with matter. Optical and microwave remote sensing. Spectralcharacteristics of soil and vegetation, Spectroradiometer, Infrared thermometer, Spectral vegetation indicesand their applications. Hyperspectral remote sensing, Use of remote sensing for resource management,crop water use, crop growth monitoring, land cover mapping and land use planning, drought monitoringand soil moisture availability. Principal of geographic information system and global positioning system.Geoinformatics - components and applications.

Radioactivity, Radio-tracers for use in agricultural research, X-ray diffraction, Electron and polarizingmicroscopes, AAS, UV, visible and IR spectrophotometer, Nuclear magnetic resonance, Nano-technology.

Section 2

Planck’s Law of radiation, Stefan-Boltzman’s law, Wien’s displacement law, Kirchoff’s law, Beer’s law,and Lambert’s law. Solar constant, Day length, Direct and diffuse solar radiation, Ozone hole,. Convectionand Conduction, Gas laws, Carioles force, Geosgrotopic and cyclostropic winds, Pressure systems, Cyclonicand anti-cyclonic motion, Thermal wind, Contour chart, Relative and specific humidity, Humidity mixingratio, Vapour pressure deficit, Dew point, Psychrometric equation,. Vertical stability of atmosphere, Virtualand potential temperatures, Moist and dry adiabatic processes, Clouds classification, Artificial rain making,Bergeron-Findeison theory, Dew, frost, fog, mist, haze, thunderstorm and hail, Air masses and fronts,Extra-tropical cyclones, Land and sea breeze, Mountains and valley winds, Tropical cyclones.

Section 3

Major soil groups of India-their characteristics and distribution, Soil profile diagnostic horizons,Physical and chemical composition of soil, Soil colloids, Role of soil organic matter in maintaining soilfertility, Soil texture analysis. Stoke’ law, Soil as a three phase disperse system. Mass-volume relationship,Bulk density, porosity and pore size distribution, Soil structure classification and structural indices andevaluation in relation to crop growth, Soil crust and seedlings emergence. Management of highly permeable,slowly permeable desurfaced and compacted soils, Soil consistency, hydration, swelling, shrinkage,hardening and cracking, Soil tilth and tillage, Zero, minimum and conventional tillage, Resource ConservingTechnologies, Dynamics of soil physical environment under different cropping systems.

Section 4

State of soil water, Gibb’s free energy and thermodynamics concept of soil water potential. Soilmoisture characteristics and hysteresis, Darcy’s law, Theory of saturated and unsaturated flow, Soil watercontent measurement techniques- neutron scattering, gamma attenuation, time-domain refectometry,pressure plate and membrane apparatus, tensiometer, gypsum block and thermocouple psychrometer,Soil hydraulic conductivity and diffusivity, Infiltration rate and soil infiltrability, Estimation ofEvapotranspiration, Lysimeters, Solute transport in soil and nutrient availability to crops, Irrigation watermanagement under variable water supply, Quality of irrigation water, Effect of saline, sodic and industrialeffluents on soil properties and crop growth, Water use-yield relationships, Water production functions,Simulation of soil water balance.

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Section 5

Soil air composition, Movement of soil air, Fick’s law of diffusion, Oxygen diffusion rate, Plant growthin relation to soil aeration, Sources of soil heat, Components of soil heat balance, Thermal properties ofsoil and heat capacity, Thermal conductivity and diffusivity, Factors affecting soil temperature, Soiltemperature measurement-thermocouples, thermistors, heat flux plate, Effect of soil temperature on plantgrowth including germination, root and shoot growth, Effect of soil temperature on microbial activities innutrient transformation, Management of soil thermal environment.

Section 6

Principles of soil and water conservation, Hydrologic cycle, Rainfall-runoff relationships, Sedimentyield, Different types of soil erosion and extent of problem in India. Water erosion, Soil erodibility, Universalsoil loss equation, Control of water erosion including gullies and ravines, Wind erosion: factors and controloptions, Sanddunes formation and stabilization, Shelter belts and windbreaks. Dry land farming, Use ofmulches, tillage and afforestation for soil and water conservation. Rainwater harvesting and recycling,Characterization and evaluation of soil and land quality, Land capability classification, Causes of landdegradation and management for prevention/restoration, Identification, monitoring and management ofwaste lands, Concept of watershed-its characterization and management.

Section 7

Interactions in biological systems, Structure and functions in living organisms, Biomolecules, Lifeforms-Unicellular and multicellular, Structure of plant and animal cells, membranes and their modifications,Bioelectricity of cell membrane and measurement, Protein structure-amino acids, Lipids. Bioenergetics,Laws of thermodynamics, Transport phenomenon in biological systems.

Section 8

Weather and climate, Seasonal distribution of radiation, rainfall, temperature, sunshine, wind,pressure, cyclones and anti-cyclones over India, Climatic classification (Koppen and Thornwaite),Climatology of principle weather phenomenon occurring in four main seasons of India. Indian monsoonalsystem, Climatic variability-recent trends, Atmospheric and agricultural droughts, Moisture availabilityindex. Heat and cold waves. Continent, maritime and monsoonal climate, El-nino, La-nina and their impactson Indian rainfall systems, Agro-meteorological instruments, Automatic weather station.

Effect of thermal environment on growth and yield of crop, Cardinal temperatures, Thermoperiodism,photoperiodism, Vonthoff’s law, phenology of crops, Heat unit concept, Thermal use efficiency, Length ofgrowing period determination, Contingency planning for different weather aberrations. Meteorological factorsassociated with incidence and development of crop pests and disease, Locust meteorology, Bioclimatology-thermal zones, Role of weather- factors in animal disease and protection against weather hazards.

Section 9

Micrometeorological processes near bare ground and crop surfaces. Shearing stress, molecular andeddy diffusion, force and free convection. Boundary layer, frictional velocity, roughness, length and zeroplane displacement, Day and night radiations, humidity, temperature, wind and CO

z profiles in crop

canopies, Richardson number, Reynolds analogy, Fluxes of momentum, water vapour, CO2 and heat,Inversion and its effect on smoke plum distribution, Wind breaks and shelterbelts, Extinction coefficientand radiation use efficiencies.

Potential and actual evapotranspiration (ET), consumptive water use, different approaches of ETdetermination (empirical, energy balance, Bowen’s ratio, soil water balance, aerodynamic, eddy correlation,combination method, lysimeter, canopy temperature based).

AGRICULTURAL PHYSICS AND METEOROLOGY

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Section 10

Crop-weather interaction models and their use in crop yield assessment, Global climate changeand its impact on agriculture, Adaptation and mitigation strategies to sustain agricultural production underclimate change, Crop weather calendars. Short and medium and long range weather forecasting, Agro-advisories, Meteorological satellites for weather forecast, Early warning systems for agricultural operationforecast.

Section 11

Measures of central tendency and dispersion. Binomial distribution, X2 test, correlation andregression, t and F tests, Experimental designs-randomized, latin square, split-plot and factorial, Spatialstatistic variogram and kriging techniques Principle of computer software, Methods of information storage,retrieval and transfer, Crop simulation model, Markov-chain probability and its application, Normal, binomialand gamma distribution.

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5. Seed Science and Technology

PAPER–I (B) and PAPER - II

Unit 1 : Seed Biology

Floral biology, mode of reproduction, sporogenesis, pollination, fertilization, embryogenesis, fruitand seed development. Apomixis, parthenocarpy, polyembryony and somatic embryoids and syntheticseeds. Seed structure of monocot and dicot. Seed maturation and longevity in orthodox and recalcitrantseed. Chemical composition of seeds. Seed dormancy - types, causes and mechanisms of inductionand release, factors affecting, methods to overcome dormancy and its significance in agriculture. Seedgermination - requirements, physiological and biochemical changes, and role of hormones.

Unit 2 : Seed Production

Introduction to crop breeding methods. Variety testing, release and notification. Genetic purity :concept and factors responsible for deterioration of varieties. Maintenance breeding. Systems of seedmultiplication and Seed Production Agencies. Identification of seed production areas and factors affectingit. Compact area approach in seed production. Seed production planning, equipment, input and manpowerrequirement. Factors affecting pollination and seed setting viz., temperature, humidity, wind velocity, insectpollinators, and supplementary pollination. Male sterility systems, self-incompatibility and their role inhybrid seed production. Principles and methods of seed production of varieties and hybrids of cerealslike wheat, paddy, sorghum, pearlmillet and maize; pulses like chickpea, pigoenpea, green gram, blackgram, soybean and cowpea; oilseeds like groundnut, brassica, sesame, sunflower and castor; fibre cropslike cotton and jute; vegetables crops like tomato, brinjal, okra, chilli, important cole and cucurbitaceouscrops; important forage legumes and grasses and seed crop management, time of harvesting andthreshing/extraction methods. Seed production technology of plantation crops like coffee, tea, rubber,cocoa, cardamom and pepper. Disease free clonal propagation of crops like potato, sugarcane sweetpotato, tapioca, colocasia, betel vine, fruit crops like mango, citrus, banana, guava, sapota, pineapple,grape, apple, pear, plum, peach, apricot and seed production and clonal propagation of annual and perennialflowers like rose, gladiolus, chrysanthemum, marigold, dahlia, flox and petunia.. Micro propagation.

Unit 3 : Seed Processing

Principles of seed processing. Seed drying principles and methods. Precleaning, grading, treatment,pelleting and packaging. Seed invigoration and enhancement treatment and their applications. Seedprocessing machines like cleaner cum grader, specific gravity separator, indented cyclinder, seed treater,weighing and begging machines, their operation and maintenance. Seed quality maintenance duringprocessing.

Unit 4: Seed Quality Control

Seed legislation - Seeds Act 1966, Seed Rules 1969 and New Seed Bill 2004, Seed Law Enforcement.Seed certification – history, concept organization, phases and minimum certification standards. Fieldinspection principles and methods. Inspection at harvesting, threshing and processing. Pre-and post-harvestquality testing for genetic purity. Seed Certification Schemes, concepts and procedures. Seed Testingconcepts and objectives, its role in seed quality control. Seed sampling, seed moisture testing, purityanalysis, germination testing, tolerance tables. Seed testing equipments and procedures for major agri-horticulture crops. Quick viability tests. Seed vigour, its significance and testing methods. Testing forgenuineness of varieties – principles and methods based on seed, seedling and plant characters,

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biochemical techniques namely electrophoresis of proteins and isoenzymes and DNA fingerprinting.International Seed Testing Association (ISTA), its role in development of seed testing procedures, rulesand seed quality assurance for international seed trade.

Unit 5 : Seed Storage

Requirements and types of seed storage. Factors affecting seed storage and role of moisture,temperature, RH and moisture equilibrium. Viability nomographs. Seed deterioration : causes and methodsof control. Physiological, biochemical and molecular changes during seed ageing. Seed drying andPackaging needs. Storage structures. Controlled storage. Germplasm storage. Cryo preservation.Requirements and features of short, medium and long-term seed storage. Construction and maintenanceof Seed stores. Operation and management of seed stores.

Unit 6 : Seed Health

Significance of seed health. Mode and mechanism of transmission of microorganismsfungi, bacteriaand viruses. Procedures for seed health test and rules. Externally and internally seed - borne pathogens,mode of infection, development and spread, methods of detection of seed borne diseases. Importantseed-borne diseases of cereals, oilseeds, pulses, fibre crops, vegetables and their control measures.Quarantine and international procedures of phyto-sanitary certificates. Important storage pests, theiridentification, monitoring and detection. ET value, nature and extent of damage, natural enemies andmanagement. Use of pesticides, botanicals, mycotoxins for seed treatments. Carry over infestation,principles of fumigation and safe use of fumigants.

Unit 7: Seed Industry Development and Marketing

Trends in national and international seed industry development. International Seed Trade Federation(ISF) and Indian seed associations. Economics of seed production. Market survey, demand forecasting,pricing policies, marketing channels, planning and sales promotion. Buyer behaviour and role ofGovernment, cooperative and private sectors in seed trade. Responsibilities of seed companies and dealersin Seed Act. Seed import and export.

Unit 8 : Protection of Plant Varieties

Plant Variety Protection (PVP) and its significance. Protection of Plant Varieties and Farmers’ RightAct, 2001, its essential features. International Union for the Protection of New Varieties of Plants (UPOV)and its role in development of Plant breeders Rights and Seed Industry Development. Impact of PVP onseed supply system. DUS testing : principles and application. Biodiversity Act. Criteria for protection ofEssentially Derived Varieties (EDVs) and Genetically modified (GM) varieties.

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6. Crop Improvement

PAPER - I(B) and PAPER - II

Unit 1: Elements of Genetics

Cell structure. Cell division - mitosis and meiosis. Mendelian inheritance. Dominance relationships.Gene interactions. Pleiotropy. Linkage, its detection and estimation. Recombination. Allelism and finestructure of the gene. Gene’concept. Nature of genetic material. DNA - structure, function, replicationand repair. Genetic code. Gene-enzyme relationship. Transcription and RNA processing. Translation. Generegulation in prokaryotes and eukaryotes. Genome organization and repetitive DNA. Mobile geneticelements. Extra-chromosomal inheritance. Chloroplast and mitochondrial genomes. Spontaneous andinduced mutations and their molecular mechanisms.

Unit 2: Genome organization and Cytogenetics of Crop Plants

Chromosome structure, function and replication. Karyotype analysis. Chromosome banding techniques.In situ hybridization. Special types of chromosomes - polytene chromosomes, lampbrush chromosomesand B chromosomes. Structural changes in chromosomes - duplications, deficiencies, inversions andinterchanges. Numerical changes in chromosomes - aneuploids, haploids and polyploids. Various typesof cytogenetic stocks and their utility. Cytogenetic techniques for gene mapping. Wide hybridization andchromosomal manipulations for alien gene transfer. Genome organization and cytogenetics of importantcrop species - wheat, rice, maize, Brassica, cotton, Vigna, potato and sugarcane. Construction and useof molecular marker based chromosome maps. Comparative mapping and genome analysis.

Unit 3: Botanical Classification, Description and Economic Uses of Field Crops

Origin, distribution, classification, description and utilization of economic plants: cereals (wheat,rice, maize, sorghum, pearl millet, minor millets); pulses (pigeonpea, chickpea, black gram, green gram,cowpea, soybean, pea, lentil, horse gram, lab-lab, rice bean, winged bean, lathyrus, French bean, butterbean, Lima bean); oilseeds (groundnut, sesamum, castor, rapeseed mustard, sunflower, Niger, oil palm,coconut, linseed); fibre crops (cotton, jute, sunnhemp, mesta); sugar crops (sugarcane, sugarbeet); fodderand green manures; medicinal and aromatic plants.

Unit 4: Reproductive Systems and Plant Breeding

Crop domestication. Vavilovian laws and Centres of diversity. Early developments in plant breeding.Emergence of plant breeding as a scientific activity. Plant breeding objectives. Plant breedingaccomplishments and role of national and international institutes. Role of plant introduction in cropimprovement. Gametogenesis and fertilization. Modes of sexual and asexual reproduction and its relationto plant breeding methodology. Male sterility, incompatibility and apomixis and their use in plant breeding.

Unit 5: Plant Breeding Methods

Breeding methods for self-pollinated, cross-pollinated and clonally propagated crops. Mass selectionand pure line selection. Component and transgressive breeding. Backcrossing. Single seed descent.Multilines. Recurrent selection: inter- and intra-population improvement. Development of synthetics andcomposites. Hybrid breeding and genetic basis of heterosis. Ideotype breeding. Mutation breeding.

Unit 6: Plant Breeding for Stress Resistance and Nutritional Quality

Genetic basis of resistance to diseases and insect-pests. Breeding for vertical and hortizontalresistance to diseases. Breeding for resistance to insect-pests. Genetic and physiological basis of abiotic

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stress tolerance. Breeding for resistance to abiotic stresses (drought, heat, frost, excess water and soilnutrient deficiencies). Important quality parameters in various crops, their genetic basis, and breedingfor these traits.

Unit 7: Quantitative Genetics and Population Genetics for Crop Improvement

Quantitative characters. Multiple factor inheritance. Polygenic variation. Breeding value, heritability.Response to selection, correlated response. Estimates of variance components and covariance amongrelatives. Mating designs with random and inbred parents. Estimation of gene effects and combining ability.Components of variation and their partitioning. Effects of linkage and epistasis on estimation of geneticparameters. Maternal effects. Genotype-environment interactions and stability of performance. Heterosisand its biometrical basis. Hardy-Weinberg equilibrium (HWE). Factors affecting HWE. Linkage disequlibrium.Genetic load.

Unit 8: Biotechnological Tools for Crop Improvement

Plant tissue culture and its applications in crop improvement. Recombinant DNA technology. Genomicand cDNA libraries. Gene cloning strategies. DNA sequencing. Genetic transformation. Transgenics andtheir role in crop improvement. Types of molecular markers. DNA fingerprinting. Marker-based geneticdiversity analysis. Gene tagging and pyramiding. QTL mapping. Marker-assisted selection (MAS). Genomeprojects and utilization of sequence formation.

Unit 9: Plant Genetic Resources and their Regulatory System; Varietal Release and Seed Production

Germplasm exploration, introduction, exchange, exchange, conservation, evaluation and utilizationof plant genetic resources. Convention on Biological Diversity and International Treaty on Plant GeneticResources for Food and Agriculture. Intellectual Property Rights. Biodiversity Act. Plant Variety Protectionand Farmers’ Rights Act. System of variety release and notification. Types of seeds and seed chain.Seed production and certification.

Unit 10: Statistical Methods and Field Plot Techniques

Frequency distribution. Measures of central tendency. Probability theory and its applications ingenetics. Probability distribution and tests of significance. Correlation, linear, partial and multiple regression.Genetic divergence. Multivariate analysis. Design of experiments - basic principles, completely randomizeddesign, randomized block design and split block design. Complete and incomplete block designs.Augmented design grid and honeycomb design. Hill plots, unreplicated evaluation. Data collection, analysisand interpretation.

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7. Agricultural Entomology

PAPER-I (B) and PAPER - II

Unit 1: Systematics

History and development of Entomology, Evolution of insects, position of insects in the animal world,characteristics of phylum Arthropoda, structural features of important arthroped groups such as Trilobita,Chelicerata and Mandibulata, structural features of important classes of phylum Arthropoda viz. Arachnida,Crustacea, Chilopoda, Diplopoda and Hexapoda. Hierarchy of insects, species concepts.

Classification of insects up to order level, habits, habitats and distinguishing features of differentOrder and important Families.

Unit 2: Morphology

Body wall, its structure, outgrowths, endoskeleton, Body regions, segmentation, sclerites and sutures.Head and head appendages, types of mouth parts, antennae, their structure and types. Thora structure,thoracic appendages and their modification. Wings, their modification and venation, Abdomen; structureabdominal appendages both in Ptoerygota and Apterygota. External genitalia, general structure andmodification in important insect orders.

Unit 3: Embryology, Internal Anatomy and Physiology

Embryonic and post embryonic development, types of metamorphosis, physiology of ecdysis Generalfeatures and types of larvae and pupae.

Structure, function and physiology of Digestive, Circulatory, Respiratory, Reproductive, Nervous andExcretory systems, Sense Organs; structure and types. Insect food and nutrition; minerals, carbohydrates,proteins and amino acids, lipids, vitamins and their role in growth and development. Artificial diets.

Unit 4: Ecology

Concept of ecology, Environment and its components biotic and abiotic factors and their effects ongrowth, development, population dynamics, distribution and dispersal. Principle of biogeography and insectsbiodiversity. Biotic potential and environmental resistance. Ecosystems, agro ecosystems analysis, theircharacteristics and functioning. Intra and inter specific relationship; competition, predator -prey and host-parasite interactions, ecological niche. Life table studies, population models. Food chain and food web.Arthropod population monitoring and distribution, pest forescasting. Diapause and causes of pest outbreaks.

Unit 5: Biological Control

Importance and scope of biological control, history of biological control. Biocontrol agents-parasites,predators and insect pathogens. Important Entomophagous insect Orders and Families. Ecological,biological, taxonomic, legal and economic aspects of biological control phenomena of multiple parasitism,hyperparasitism, superparasitism and their applied importance. Principles and procedures of using exoticbiocontrol agents. utilization of natural biocontrol agents: conservation, habitat management andaugmentation. mass multiplication techniques and economics. effectiveness evaluation techniques,Biocontrol organisations in world and India. successful cases of biological control of pests.

Entomophilic pathogens: bacterial, fungi, viruses, rickettsiae. Protozoan, nematodes, Modes oftransmission, methods of uses, symptoms of infection. Microbial insecticides and their formulation. Meritsand demerits of microbial control. Registration procedure of bio pesticides.

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Role of biocontrol agents and microbial insecticides in Integrated Pest Management.

Unit 6: Chemical Insecticide Control and Toxicology:

History, scope and principles of chemical control. Insecticides and their classification. Formulationsof insecticides. Susceptibility of insects to the entry of insecticides. Physical, chemical and toxiologicalproperties of different groups of insecticides: chlorinated hydrocarbons, organophosphates, carbamates,synthetic pyrethroids, chlord imeform, chitin, synthesis inhibitors, avermectins, nitroguandines,phenylpyrrozzoles, botanicals (natural pyrethroids, rotenone, neem products, nicotine, pongamia spp. etc).Combination insecticides. Problems of pesticide hazards and environmental pollution, safe use ofpesticides, precautions and first aid treatments. Insecticides Act 1968, Registration and quality controlof insecticides.

Evaluation of toxicity, methods of toxicity testing, determination of LC 50, LD 50, LT 50, RL 50 etc.Pesticides residues in the environment and their dynamics of movements, methods of residue estimation.Pharmacology of insect poisons. mode of action of different groups of insecticides; neuroactive (axonaland synaptic) poisons, respiratory poisons, chitin synthesis inhibitors. Metabolism of insecticides; activativeand degradative metabolism, detoxification enzymes and their role in metabolism. selectivity of insecticidalactions; insecticide resistance; mechanism, genetics and management of insecticide resistance.

Unit 7: Host Plant Resistance

Concept of resistance, degrees of resistance, Evaluation of plants and insects. Host habitat findingprocess in insects. Chemical ecology mechano and chemo receptors. Theories of host plant selectionby phytophagous insects. Secondary plant substances and their defences agaisnt phytophagous insect.Basis and mechanisms of resistance. (Antixenosis, Antobiosis, Tolerance), Biotypes development andits remedial measures. Tritrophic interactions. Induced resistance. Breeding for insect resistant plantvarieties. Resistance development and evaluation techniques. Genetics of Resistance; Vertical resistance,horizontal resistance, oligogenic resistance, polygenic resistance. Biotechnological approach anddevelopment of transgenic insect resistant plants, its advantages and limitations. Case histories. Insectresistance to transgenic plants and its management.

Unit 8: Innovative Approaches in Pest control

Behavioral control: pheromones, types of pheromones and their uses, advantages and limitations.Hormonal control; types and function of insect hormones, insect hormone mimics, advantages andlimitations. Chemosterilants, Antifeedants, Attractants, Repellents; their types, methods of applications,advantages and limitations. Genetic control; concepts and methods and genetic control, methods of genemarkers insect resistants plants, case histories, advantages and limitations. Potentialities of innovativeappearance in IPM.

Unit 9: Integrated Pest Management

History, concept and principles of IPM. Components of IPM: Host plant, resistance, agronomicmanipulation, mechanical and physical methods, chemical control agents, bio control agents utilization,genetic and behavioural control strategy etc. IPM strategies for field and horticultural crops. IPM casehistories. Concept of damage levels, Economic threshold levels, Economic injury levels and theirdetermination. System approach, Agro ecosystem and cropping system vs. IPM Constraints and Strategiesof IPM implementation. Role of IPM in sustainable agricualture.

Unit 10: Pesticide Application Equipments

Types of appliances; sprayers, dusters, fog generators, smoke generators, soil injecting guns seed

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treating drums, flame throwers, etc. Power operated sprayers and dusters. Types of nozzles and theiruses. Maintenance of appliances. Air Carrier sprayers.

Aerial application of pesticides, principles of aerial application, factors affecting the effectivenessof aerial application. Equipments for aerial applications. Advantages and disadvantages of aerialapplication.

Unit 11: Pests of Field Crops and their Management

Distribution, host range, biology and bionomics, nature of damage and management of arthropodpests of cereals, Oilseeds, pulse and fibre crops, sugarcane and tobacco. Polyphagous pests; locusts,termites, hairy catepillars, cut worms, white grub, Helieoverpa.

Unit 12: Pests of Horticultural Crops and their Management

Distribution, host range, biology and bionomics, nature of damage and management of arthropodpests of vegetable, fruit and plantation crops, spices and condiments and ornaments and medicinal plants.

Unit 13: Pests of Stored Products and their Management

Fundamentals of storage of grains and grain products. storage losses, sources of infestation/infection,factors influencing losses, insect and non-insect pests, their nature of damage and control. microflora instorage environment and their control. Storage structures, bulk storage and bag storage, their relativeefficacy and demerits. grain drying methods and aeration. Non-insect pests (rodents, birds, mites) ofstored products and their control. Integrated management of storage pests.

Unit 14: Arthrpod Vectors of Plant Diseases

Common arthropod vectors viz. aphids, leafhoppers, plant hoppers, whiteflies, thrips, psylids, beetles,weevils, flies, bees and mites and their relations with the plant pathogenic fungi, bacteria, viruses,mycoplasma. Mechanism of pathogen transmission : Active mechanical transmission, Biologicaltransmission. Toxicogenic insects, mites and phytotoxemia. some important arthropod vector transmitteddiseases in India and their epidemiology. Management of vector and its effect on control of diseases.

Unit 15: Honey Bees and Bee-keeping

Honey bees and their economic importance. bee species their behaviour, habit and habitats. BeeKeeping: bee pasturage, hives and equipments, seasonal management. Bee enemies including diseasesand their control.

Unit 16: Silkworms and Sericulture

Silkworm species, their systematic position and salient features. Rearing techniques of mulberry-muga-eri and tassar silkworms. Nutritional requirements of silkworms. Sericulture: rearing house andappliances, silkworm breeds, principles of voltism and nioultism, seed production and its economics.Insect pests and diseases of silkworms and their management. sericulture organisation in India.

Unit 17: Lac Insect

Lac insect, its biology, habit and habitats. Host Trees; pruning, inoculation, lac cropping techniques,and harvesting. Enemies of lac insect and their control.

Unit 18: Other Useful Insects

Pollinators, biocontrol agents of weeds, soil fertility improving agents, scavengers, use of’ insectsand insect products in medicines, usefulness of insects in scientific investigations, insects as food.

Unit 19: Statistics and Computer Application

Frequency distribution mean, mode and median. Standard, normal, bionomial and poisson’s

AGRICULTURAL ENTOMOLAOGY

22


distribution, Sampling methods and standard errors. Correlation and Regression; Partial and multiple, testsof significance; t, F, chi- square, Duncans multiple range tests. Design of experiments: Principles ofRandomised block, Completely radomised block, Latin square, Split-plot designs. Probit analysis.

Use of soft ware packages like SPSS, SAS, etc. for the above tests and designs of experimentsfor analysis.

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8. Plant Pathology

PAPER - I (B) and PAPER - II

Paper-I (B)Unit 1: Historical Development

Development of phytopathology in ancient era, pre-modern era and modern era: development ofscience of mycology, plant bacteriology, plant virology and plant nematology: development of plantquarantine, chemical control or plant diseases and breeding for disease resistance.

Unit 2: Principles of Plant Diseases

Nature and classification of Plant diseases: mutual relationships between organisms: production,liberation and dissemination of inoculums: infection process: germination and entrance of the pathogenin to the host: symptomatology: external and internal: growth and reproduction of pathogens: predisposition:effect of environment and nutrition and disease development: physiologic specialization.

Unit 3: Plant Disease Management

General principles of disease management, physical methods, quarantine, seed certification, culturalpractices, biological control, host resistance, use of chemicals, integrated disease management.

Unit 4: Epidemology, Forecasting and Assessment of Losses

Factors governing epidemics, artificial and natural control; of epidemics: prediction of epidemics,forecasting (warning) services, disease intensity and yield loss relationships, methods of estimation oflosses.

Unit 5: Disease Diagnosis

Laboratory equipments, preparation of culture media, Koch’s postulates, isolation and identification,purification of cultures, maintenance and preservation: Molecular detection techniques: Enzyme -linkedimmunoassay (EIBA), Nucleic Acid Spot hybridization (NASH), Polymerase chain reaction(PCR),chromatography and spectrophotometry, data collection and preparation of publication.

Unit 6: Plant Nematode Relationships

Type of parasitism in nematodes. Nature of damage caused by various groups of Plant parasiticnematodes and mechanisms involved. Pathotypes in nematodes. Mechanisms of nematode resistanceand tolerance in plants and its assessment. Physiological. Biochemical and molecular changes in plantsdue to nematode infections.

Unit 7: Interactions of Nematodes with soil Organisms

Importance of interactions (interrelatioships) of nematodes with soil organisms. Interactions ofnematodes with bacteria, fungi, viruses, mycorhizae and other nematodes nematodes as vectors of virusesand other microorganisms.

PAPER - II

(A) PLANT PATHOLOGY

Unit 1: History and Principles of Plant Pathology

Milestones in phytopathology with particular reference to India. Major epidemics and their social

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impacts. Historical developments of chemicals, legislative, cultural and biological protection measuresincluding classification of plant diseases. Physiologic specialization, Koch postulates, Growth, reproduction,Survival and dispersal of plant pathogens. Factors influencing infection, colonization and development ofsymptoms.

Unit 2: Laboratory and Analytical Techniques

Preparation and sterilization of common media. Methods of isolation of pathogens. Preservation ofmicro organisms in pure culture. Methods of inoculation. Measurement of plant disease. molecular detectionof pathogens in seeds and other planting materials: Nucleic acid probes southern, Northern and Westernhybridization: ELISA, ISEM and PCR. Laboratory equipment and their use: autoclave, hot air oven, laminarflow, spectrophotometer, electrophoresis, light and electron microscopy. Incubator, ultracentrifuge, ELISAReader.

Unit 3: Physiological and Molecular Plant Pathology

Altered metabolism of plants under biotic and abiotic stresses. Molecular mechanisms ofpathogenesis: recognition phenomenon, penetration, invasion, primary disease determinant. Enzymes andtoxins in relation to plant disease. Mechanisms of resistance phytoalexins. PR proteins. Antiviral proteins.SAR. HR and active oxygen radicals. Tissue culture. Somoclonal variation and somatic hybridization.Elementary genetic engineering. Management of pathogens through satellite, antisense - RNA. Ribozymes,coat protein, hypovirulence/cross protection/useful genes and promoter technology biosafety and bioethics.

Unit 4: Mycology

Classification of fungi. Economic mycology, edible fungi and entomogenous fungi, Mycorrhizalassociations. Cell organelles. Their morphology. Functions and chemical composition.

Unit 5: Plant Bacteriology

Identification and classification of bacteria. Morphology. Ultrastructure and chemical composition ofprokaryotic cell in relation to function. Growth curve. Nutrition and auxotrophic mutants. Resting cells inprokaryotic, elementary bacterial genetics and variability: transformation, conjugation, transduction. Biologyof extra chromosomal elements: plasmis borne genes and their expression: avr, hrp and pat genes.

Bacteriopages: lytic and lysogenic cycles. Prokaryotic inhibitors and their mode of action. Economicuses of prokaryotes. Morphology , biochemical characteristics. Reproduction and life cycle of phytoplasmasand other fastidious prokaryotes.

Unit 6: Plant Virology

Nature composition and architecture of viruses and viroids. Properties of viruses. Variability in viruses.Satellite Viruses and satellite RNA. Assay of plant viruses including biological, physical, chemical,serological and molecular methods. Conventional and biotechnological techniques used in detection anddiagnosis. Behaviour of viruses in plants including infection, replication and movement. Histopathologicalchanges induced by viruses in plants. Inclusion bodies. Transmission of viruses: virus - vector relationships.Nomenclature and classification of viruses.

Unit 7: Plant Disease Epidemiology, Forecasting & Assessment of losses

Concepts in epidemiology. Development of disease in plant population. Monocyclic and polycyclicpathogens. Role of environment and meterological factors in the development of plant disease epidemics.Survey, surveillance (including through remote sensing) and prediction and forecasting of diseases.Epidemic analysis and prediction models. Crop loss assessment: critical and multiple point models,methods of estimation of losses.

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Unit 8: Phanerogamic parasites and Non-parasitic Diseases of crop plants

Diseases caused by Phanerogamic parasites and their management diseases due to unfavourablesoil environment: drought and flooding stress etc. Nutritional deficiencies. Primary /secondary air pollutantsand acid rain.

Unit 9: Fungal Diseases of Crop Plants

Fungal diseases of cereal, millets, oilseeds, pulses, fruits, vegetables, plantation, fiber, spices andornamental crops with special reference to etiology, disease cycle, perpetuation, epidemiology andmanagement. Post harvest diseases in transit and storage: aflatoxin and their integrated management.

Unit 10: Bacterial and Viral Diseases of Crop Plants

Crop diseases of cereals, pulses, oilseeds, vegetables, fruits, plantation and fiber crops caused bybacteria, viruses, viroids, phytoplasmas and other fastidious prokaryotes. Mode of transmission andpathogen vector relationships. Epidemiology and management.

Unit 11: Management of Plant diseases

General principles of plant quarantine. Exotic pathogens and pathogens introduced in to India.Sanitary and phytosanitary issues under WTO. TRIPS and PRA. Genetic basis of disease resistanceand pathogenicity: gene for gene hyphothesis: parasite mediated frequency -dependent selection conceptQTL mapping: breeding for disease resistance. Production of disease free seeds and planting materials.Seed certification. Chemical nature and classification of fungicides and antibiotics: their bioassy andcompatibility nature and classification of fungicides and antibiotics: their bioassay and compatibility withother agricultural chemicals: resistance to fungicides/ antibiotics: effect on environment. Spraying anddusting equipments, their care and maintenances. Important cultural practices and their role in diseasemanagement, solarization, integrated disease management. Microorganisms antagonistic to plantpathogens in soil, rhizosphere and phyllosphere and their use in the control of plant diseases; soilfungistasis. Plant Growth Promoting Rhizobacteria.

Unit 12: Seed Pathology

Introduction: Economic significance and historical developments. Infection of seeds: Term anddefinitions-Necrotrophs, biotrophs, etc., seed infection routes, outcome of infection. Detection of seedborne pathogens: current techniques, direct inspection, incubation methods, immunodiagnostic methods,nucleic acid based methods including PCR. Longevity of seed borne organisms: Factors affecting longevity,life span of seeds, longevity of pathogens, effect of seed storage on pathogen viability and infectivity.Seed transmission: effect of environment, soil microorganisams and host genotype on seed transmission,Control of seed borne diseases: chemical and physical seed treatment, systemic fungicides, fungicidalresistance, use of biocontrol agents. Seed certification standards, seed health testing, selection of diseasefree seed production areas, designated seed borne diseases in seed act, global seed trade, phytosanitarycertificate under WTO and TRIPS, breeding for disease resistance, pest risk analysis.

Unit 13: Biological Control of Plant Diseases and Weeds

Introduction: Definition, history, scope, principles and factors affecting biological control. Merits anddemerits of biological control. Pathogen and antagonist and their relationship. Sensitive stages in pathogencycle, role of agroecosystem. Mechanisms of biolcontrol: Hyperparasistism, antibiosis, competition PGPR,Siderophores. Mycorrhizae, Biocontrol agents: Bioagents and commercial formulations, characterization.Management of classic plant diseases through different biocontrol agents. Increasing efficacy: Geneticengineering, mutagens, hybridisation. Delivery system: problems and limits. Biocontrol of weeds:Advantages of mycoherbicides, inoculative, inundative and augumentative strategies. Commercialproduction and distribution system.

PLANTH PATHOLOGY

26


Unit 14: Host Plant Resistance

Definition of resistance, immunity and tolerance, simple and compound interest diseases. Types ofresistance - vertical, horizontal resistance, tolerance, durable, avoidance. Biochemical and structuralresistance and others. Mechanism and inheritance of resistance to plant diseases. Defense at the perimeter,extruded chemicals, preformed internal chemicals defenses, defense triggered by invaders, recognitionand compatibility phenomenon. Hypersensitivity, phyto alxins, detoxifying toxins, Stabilising selection andmathematic models on vertical and horizontal resistance, gene deployment, multiline concept, genepyramiding, induced resistance etc. Gene - to - gene theory. Theories of disease management and boomand burst cycle. Identification of races of rusts of wheat, late blight of potato and blast of rice.

(B) NEMATOLOGY

Unit 15: History and Economic Importance

History and economic importance of nematology; Diseases caused by plant-parasiticnematodessymptomatology, biology, distribution and management of plant parasitic nematodes of economicimportance (Pratylenchus, Radopholus, Hirschamiella, Meloidogyne, Globodera, Rotylenchus, Tylenchulus,Ditylenchus, Anguina, Aphelenchoides, Tylenchorhynchus, Helicotylenchus, Hoplolaimus, Scutellonema,Paratylenchus, etc.) Entomopathogenic nematodes.

Unit 16: Nematode Taxonomy and Morphology

Principles and concepts of taxonomy. Rules of nomenclature. Nematode phylogeny and systematic.Classification of soil and plant -parasitic nematodes and their relationships with other related phyla. Detailedclassification of plant - parasitic nematodes up to generic level with emphasis on genera of economicimportance. General morphology and anatomy of nematodes. Various systems: digestive,, excretory,nervous, reproductive etc. development biology of nematodes.

Unit 17: Nematological Techniques

Methods of extraction of nematodes from soil and plant material. Microscopy - principles and typesincluding electron microscopes. Methods of killing, fixing, preserving; staining, mounting and measuringof nematodes. Techniques for histopathology and culturing of nematodes -plant parasitic, entomophilic andsaprophytic including axenic methods. Experimental techniques for proving pathogenicity, estimation ofcrop losses, nernaticide screening, screening and evaluation for nematode resistance in crops. Moleculartechnique for nematode diagnostics. Techniques for mass culturing of nematode antagonistic bioagents.

Unit 18: Nematode Ecology

Ecological classification and distribution of nematodes mode of nematode dispersal. Adaptationsto parasitc mode of life. Soil as environment for nematodes. Effect of biotic and abiotic factors onnematode surviva, activity reproduction. Nematode population dynamics,. Nematodeinduced plant damageand modeling, community analysis.

Unit 19: Plant Nematode Relationships

Types of parasitism in nematodes. Nature of damage caused by various groups of Plant parasiticnematodes and mechanisms involved. Pathotypes in nematodes. Mechanisms of nematode resistanceand tolerance in plants and its assessment. Physiological, biochemical and molecular changes implantsdue to nematode infections.

Unit 20: Nematode Physiology and Cytologty

Chemical composition of nematodes. Principles of nematode physiology. Physiological functions of

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cell; organelles. Physiology of respirayion, digestion, excretion, reproduction, growth and development.Physiology of muscular, nervous and Sensory responses. Physiology of moulting, hatching and nematodesurvival. Chemoreception in nematodes. Nematode as biological models Caenorhabditis elegans. Cytologicalchanges in plants due to infection including syncytia, giant cell formation and their modification etc.

Unit 21: Nematode Management

Principles and methods of nematode management - physical, cultural biology, chemical andlegislative, Nematicides (including those of biological origin)-history, classification, formulations, applicationand mode of action. Host resistance for nematode management. Integrated nematode management. Roleof biotechnology in nematode management.

Unit 22: Interactions of Nematodes with Soil Organisms

Importance of interactions (interrelationships) of nematodes with soil organisms. Interactions ofnematodes with bacteria, fungi, viruses, mycorhizae and other nematodes. Nematodes as vectors ofviruses and other microorganisms.

Unit 23: Statistics

Frequency, distribution, measures of central tendency and dispersion: mean, median, mode, standarddeviation etc. population distributions normal, binomial and poisson. Correlationspartial and multiple. Testsof significance, t, F and Chi square and completely randomized, Randomized block, Latin square andsplit plot designs and their analysis and interpretation.

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PLANTH PATHOLOGY

9. Plant Biochemistry andPlant Physiology


Unit 1: Cell Organelles and Water Relations

Cell organelles and their physiological functions Structure and physiological functions of cell wall,cell inclusions. Cell membrane structure and functions. Water and its role in plants, Properties and functionsof water in the cell, water relations, water potential of plant cells Mechanism of water uptake by rootstransport in roots, movement of water in plants, water loss from plants, energy balance, solar energy,input energy dissipation at crop canopy level. Evapotranspiration, plant factors influencing transpirationrate. Stroma, structure function - Mechanism of stomatal movement, antitranspirants. Physiology of waterstress in plants. Influence of water stresses at cell, organ, plant and canopy levels. Indices for assessmentof drought resistance.

Unit 2: Metabolic Processes

Energy and work, free energy and chemical potential, redox reactions and electrochemical potential.Enzyme classification and mechanism of action, factors affecting enzyme action. Gene expression andprotein turnover. Photosynthesis, Translocation and Respiration as key processes regulating carbonmetabolism and plant growth. Photosynthesis and bioproductivity. Photochemical process- Chloroplast,its structure” CAM plants and their significance. Rubisco structure and regulations, Photorespiration andits significance, C02 fixation as a diffusive process, effect of environmental factors on photosyntheticrates. Synthesis of sucrose, starch, oligo and polysaccharides. Translocations of photosynthates and itsimportance in sink growth. Mitochondrial respiration, growth and maintenance respiration, cyanide resistantrespiration and its significance. Nitrogen metabolism. Inorganic nitrogen species (N2, N03, NH3) and theirreduction, protein synthesis, nucleic acids. Sulphate uptake and reduction. Lipid metabolism- storage,protective and structural lipids. Secondary metabolites and their significance in plant defence mechanism.

Unit 3: Crop Productivity and Modeling

Role of crop physiology in agriculture, Crop growth and productivity Crop growth models describingyield (Duncan/Passioura), phenology-crop productivity, growth factors related to biomass - concept ofgrowth rates- canopy photosynthesis (leaf area and net assimilation rates as determining factors). Lightinterception as a major function of leaf area-index, LAD canopy architecture- Light extinction coefficientrelative growth rate. Net assimilation rate. Biomass and yield relations. Assimilate partitioning, yield andyield structure analysis. Concept of source and sink, factors influencing source and sink size andproductivity. Environmental factors determining crop growth. Light, temperature and VPD, effect ofphotoperiod and thermoperiod on duration of growth stages. Ideotype concept-selection-indices for improvingcrop productivity.

Unit 4: Abiotic Stress Responses in Plants

Abiotic stresses affecting plant productivity. Basic principles of a crop improvement programmeunder stress, interactions between biotic and abiotic stresses. Droughtcharacteristic features, waterpotential in the soil- plant air continuum. Development of water deficits, energy balance concept,transpiration and it’s regulation – stomatal functions/VPD Physiological process affected by drought.Drought resistance mechanisms: Escape, dehydration postponement (Drought avoidance), Dehydrationtolerance, and characteristics of resurrection plants. Osmotic adjustment Osmoprotectants, stress proteins.

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Water use efficiency as a drought as a drought resistance trait. Molecualr responses to water deficitStress perception, expression of regulatory and function genes and significance of gene products. Stressand hormones-ABA as a signaling molecule – Cytokinin as negative signal. Oxidative stress: reactiveoxygen species (ROS) – role of scavenging systems (SOD, catalase etc.). High temperature stress:tolerance mechanisms- role of membrane lipids in high temperance tolerance. Functions of HSP’s chillingstress; effects on physiological processes. Crucial role of membrane lipids. Salinity: species variation insalt tolerance. Salinity effects at cellular and whole plant level, tolerance mechanisms. Breeding for saltresistance. Heavy metal stress: aluminum and cadmium toxicity in acid soils. Role of phytochelatins(heavy, metal binding proteins).

Unit 5: Plant Growth Regulators and Plant Development

Plant growth regulators – Hormones, endogenous growth substances and synthetic chemicals.Endogenous growth regulating substances other than hormones. Brassinosteriods, triacontanol, phenolspolyamines, jasmonates, concept of death hormone. Classification, site of synthesis, biosyntheticpathways and metabolism and influence on plant growth and development by auxins, gibberellins,cytokinins, abscisic acid and ethylene. Concept of hormone action - hormone receptors and signaltransduction Hormone mutants. Hormonal regulation of gene expressions at various developmental stagesof plant-flowering, seed maturity, seed dormancy. Action of hormones on cellular functions: Auxins- cellelongation., retardation of abscission of plant parts, gibberellins – stem elongation, germination of dormantseeds, cytokinins- cell division, retardation of senescence. Abscisic acid- stomatal closure and inductionof drought resistance, ethylene- fruit ripening, acceleration of senescence of leaves. Interaction ofhormones in regulation of plant growth and development processes. Synthetic growth regulators, growthretardants, apical dominance, senescene, fruit growth, abscission. Growth and differentiation, hormonalconcept of growth and differentiations. Rooting of cuttings- flowering- physiological and molecular aspectsof control of reproductive growth. Apical dominance, senescence and abscission. Fruit growth anddevelopment, physiological and molecular aspects of ripening processes and improving post harvest lifeof fruits. Induction and breaking dormancy in seeds and buds. Synthetic growth regulators. Practical utilityin agriculture and horticulture. Herbicides, classification and their mode of action.

Unit 6: Mineral Nutrition

Importance of mineral nutrition in plant growth. Classification and essentiality criteria. Generalmechanisms - concept of apparent free space and nature of bio-membranes. Dual mechanism and otherconcepts of ion uptake. Short distance transport-pathway from external solution (Apoplasm) to sieveacross the root cortical cells-factors contributing to xylem loading. Long distance transport in xylem andphloem, xylem unloading in leaf cells. Uptake and release of mineral nutrients by foliage. Rhizosphere androot biology, root growth, influence of micro-organism in nutrient acquisition, release and uptake by plantroots. Yield and mineral nutrition-concept of nutrient use efficiency, Mineral nutrition under adverse soilsituations- drought, salinity, acidity etc. Heavy metal toxicity and concept of phytoremediation. Interactionof phytohormones and nutrients. Molecular aspects- uptake and transport, role of transporter genes, geneticsof nutrient uptake, identification and transfer of genes for tolerance to nutrient deficiencies, etc.

Unit 7: Climate and Climate Change

Climate- Analytical methods to determine long term changes in environment- Tree ring, cellulose,stable carbon isotope discrimination, stable 18

0 discrimination for hydrological changes. Likely changes

in climate in future and its impact on crop and ecosystems. The greenhouse gases and global warning.CO

2 as an important greenhouses gas, global carbon deposits, fluxes in the sinks and sources.

Approaches to contain atmospheric C02 level. Effect of elevated C02 on plant growth and development.

PLANT BIOCHEMISTRY AND PLANT PHYSIOLOGY

30


Methane as a green house gases. Prediction on global warning, GCA models, effects on climate andbiota. High temperature and C02 interaction on plant growth and productivity, lonising radiation UV-Bchlorofluro carbon (CFC)– their impact on ozone layer- ozone hole and alteration in UV-B radiation. Effectsof UV-B radiation on plant ecosystem, repair and acclimation to UV-B damage. Carotenoids and theirrole in membrane stabilization. Air pollution, SO

2, NO, Methane, Ozone, peroxy acetyl nitrate and their

effect on ecosystem. Industrial and domestic effluent- their effect, on aquatic ecosystem, plant growthand development.

Unit 8: Seed Physiology

Structure of seeds and their storage. Seed development patterns and source of assimilates for seeddevelopment. Pathway of movement of assimilates in developing grains of monocots and dicots. Chemicalcomposition of seeds. Storage of carbohydrates, proteins and fats in seeds. Hydration of seeds.Physiological processes. Seed respiration, mitochondrial activity Mobilization of stored resource in seeds.Chemistry of oxidation of starch, proteins and fats. Utilization of breakdown products by embryonic axis.Control processes in mobilization of stored reserves. Role of embryonic axes. Gibberellin and aamylaseand other hydrolytic activity. Seed maturation phase and desiccation damage, role of LEA proteins. Seedviability. Seed dormancy. Means to overcome seed dormancy.

Unit 9: Physiology of Flowering and Reproduction

Evolutionary history of flowering plants (angiosperms). Semelparous and iteroparous reproduction,monocarpic and perennial life etc. Flowering phenomenonal, effect of plant age, juvenility- transition toflowering. Flowering nature and classification of plants. Photoperiodic responses and the mechanisms inshort and long day plants. Theories related to flowering. Endogenous substances and flowering. Geneexpression in flowering. Control of flowering. Thermoperiodism - photo and thermoperiod. interactions.Vernalization-mechanism. Photomorphogenesis, photoreceptors, phytochrome, cryptochrome, physiologyof flowering, photoperiodism and vernalization. Optimization in flowering response-to environmental features(light, temperature, stress) etc. plant reproductive physiology. Mating strategy in plants, moleculartechniques to understand mating patterns, self incompatibility responses, physiological processesmediating fertilization (pollen-stigma interactions), seed and fruit development, seed and fruit abortionand means to overcome it. Molecular biology of seed development, physiological basis of cytoplasmicmale sterility and fertility restoration. Physiology of heterosis.

Unit 10: Physiology of Horticultural and Plantation Crop Species

Growth and development of horticultural and plantation crop species. Juvenility, shoot growth, typesof shoots, patterns of shoot growth, cambial growth and its regulation. Physiological aspects of pruningand dwarfing. Growth measurements. Water relations of tree species. Water uptake and transport. Conceptsof transpiration ration and water use efficiency. Sexual and asexual propagation. Root stock and scioninteractions. Physiology of flowering in perennial species, photoperiodism and thermoperiodism.Physiological aspects of fruit crops: mango, banana, grapes, citrus, papaya and pineapple etc.Physiological aspects of plantation crops: coffee, cardamom, coconut, pepper.

Unit 11: Post-harvest Physiology

Senescence and ageing in plants. Ethylene – the senescence hormone, leaf senescence. Monocarpicplant senescence. Biochemistry and molecular biology of flower senescence. Gene expression duringsenescence. Concept of physiological maturity of seeds -post harvest changes in biochemical constituentsin field crops- loss of viability, loss of nutritive value, environmental factors influencing post -harvestdeterioration of seeds. Physiological and biochemical changes during fruit ripening and storage. Senescenceand post harvest life of cut flowers. Physical, physiological and chemical control of postharvest

31

deterioration of fruits, vegetables and cut flowers and its significance during storage and transport.Molecular approach in regulation of fruit ripening. Transgenic technology for improvement of shelf-life.

Unit 12: Biomolecules and Biophysical Principles

Scope and importance of biochemistry and molecular biology in plants. Chemical bonding in biologicalsystems, Acids, bases and fuffers. Cell organelles. Thermodynamics and bioenergetics- concept of entropy,and free energy changes in biological reactions, Redox reactions, Role of high energy phosphates.Classification structure, chemistry, properties and function of carbohydrates, proteins, lipids and nucleicacids. Membrane structure and composition. Membrane transport. Mode of action and biochemicalfunctions of vitamins and hormones.

Unit 13: Intermediary Metabolism

Anabolism, catabolism and their regulation. Metabolism of carbohydrates – glycoltic pathway, HMPpathway, TCA cycle, glyoxylate pathway and gluconeogenesis. Biological oxidation- electron transfer andoxidative phosphorylation. Lipid metabolism degradation and biosynthesis of fatty acids and sterols andphospholipids. Amino acid metabolism –general reactions, degradation and biosynthesis of individual aminoacids. Metabolism of nucleic acids - degradation of biosynthesis of purines, pyrimidines and nucleotides.Secondary methabolites. Sulphate reduction.

Unit 14: Biochemistry of Food-grains, Fruits and Vegetables:

Biochemical composition of various food - grains, fruits and vegetables, Biochemistry of fruit ripening,biochemical aspects of post harvest technology, storage and preservation. Biochemical basis of qualityimprovement of food grains, vegetables and fruits.

Unit 15: Enzymes

Enzyme structure. Active site and its mapping. Classification, kinetics and mechanism of action ofenzymes. Enzyme inhibition and activation. Multisubstrate reactions. Kinetic experiments to determinethe mechanism of multisubstrate reactions. Coenzymes, isoenzymes and immobilized enzymes. Regulationof enzyme activity. Allosteric regulation. Isolation, prufication and measurement of enzyme activity. Enzymeutits. Ribozytnes. Enzyme engineering. Role of enzymes in industry, agriculture and medicine.

Unit 16: Molecular Biology

Structure of DNA and RNA Replication, transcription and translation. Regulation of protein synthesisin prokaryotes and eykaryotes. Post-transcriptional and translational modifications. Transcriptional andtranslation control of prokaryotes and eykaryotes. Genetic code. Mutation. DNA damage and repair. Geneexpression - operon model, inducible and repressible enzymes. Mitochondrial genomes. Replication ofviruses. Molecular basis of male sterility.

Unit 17: Biotechnology / Genetic Engineering

General principles of gene cloning, Restriction enzymes, Isolation of genes and methods of genetransfer - plasmids, and viruses as vectors. Splicing techniques. Blotting and hybridization. DNA finderand foot printing. Protoplast fusion. Application of recombinant DNA technology. DNA sequence analysis.Oligonucleotide, synthesis. Site directed mutagenesis. Transposon tagging. Basics of genome organizationand mapping, genomica and functional genomics. Genomic libraries. Antisense RNA. Restriction fragmentlength polymorphism. RAPD, AFLP and other molecular marker techniques. Polymerasechain reactionand chromosome walking. Benefits of gene manipulation in agriculture. Transgenic plants - methods ofdevelopment. Plant transformation, transformation vectors, binary vectors, concept of selectable and score-able markers. Agrobacterium mediated transformation, ballistics, electroporation, selection of putativetransgenic plants, genetic analysis, PCR, southern analysis, evaluation of transgenic plants.

PLANT BIOCHEMISTRY AND PLANT PHYSIOLOGY

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Unit 18: Immunology

The immune system, antigens, antibodies, complement systems and antigen antibody reaction.Immunity - innate and acquired. Immune response - hunoral and cell mediated. Lymphokines andinterdeukins. Immunization practices. Histocompatability antigens and transplantation. Immunologicalantigens and transplanataion. Immunological techniques- precipitation, electrophoresis, immunodiffusion,RIA, EILISA, immuno- fluorescence and fluorescence immunoassay, flow cytofluorimetry and florescenceactivated cell sorting (FACS). Avidin - biotin mediated immunoassay. Monoclonal antibodies and hybridomatechnology. Western blotting.

Unit 19: Techniques

Principles of optical, phase contrast, fluorescence and electron microscopy, Spectrophometry, UV andVis, fluorimetry, turbidimetry and atomic absorption spectrophotometry. Radioisotopic techniques – detectionand measurement of radioactivity and its application in biological sciences. Flectrophoresis - general principlesand application SDS - PAGE, isoelectric focusing, pulsed field gel electrophoresis. Chromatographic techniquessuch as paper, thin layer and column chromatography, GC and HPLC etc. Centrifugation - principles ofsedimentation, differential centrifugation, cell fractionation. Density gradient and ultracentrifugation. Organand tissue slice techniques. Cell disruption. Plant cell and tissue culture. Cell sorting and counting.Cryopreservation.

Unit 20: Photosynthesis and Photorespiration

Photosynthesis – basic equation and photosynthetic pigments. Chlorophyll. Photosystems.Photophosphorylation. Chemisomotic coupling. Carbon cycle and its regulation, C3, C4 and CAM pathways.Dark reactions. Ion fluxes and conformational changes during photosynthesis. Photorespiration. Relationshipbetween photosynthesis, photorespiration and crop productivity. Chloroplasm morphology, structure andbiochemical anatomy. Chloroplasm metabolism. Cytosolic and organelle interactions. Nature and exchangeof metabolites through translocators. Seed reserve biosynthesis.

Unit 21: Plant Metabolism

Uptake and metabolism of mineral nutrients in plants. Nitrogen cycle. Nitrate and nitrite reduction,denitrifcation, symbiotic and non-symbiotic nitrogen fixation. Assimilation of fixed nitrogen in plants.Genetics and mechanism of nitrogen fixation. Biochemical and physiological role of hydrogenase.Chemoautrotrophy in rhizobia and nitrifying bacteria. Growth regulation in plants. Signal transductionpathways. Cell cycle. Phytohormones. Molecular mechanism of plant growth, hormone action, auxin,gibberllins, cytokinins, ethylene, absissic acid and phenolic inhibitors. Preliminary methods of statisticalanalysis as applied to agricultural data – standard deviation, standard error, test, ANOVA, correlationand regression.

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10. Agricultural BiotechnologyPAPER-I (B) AND PAPER-II

Section 1: Cell Structure and Function

Origin of Cell, Ultrastructure of prokaryotic and cukaryotic cells. Cytoskelton. Cell wall and plasmamembrane. Cell organelles including vacuoles, mitochondriaplastids, golgi apparatus, ER, peroxisomes,glyoxisomes, etc, their organization and function. Cell division. Different stages of mitosis and meiosis,regulation of cell cycle.

Section 2: Biomolecules and Metabolism

Structure, characterization and function of carbohydrates, lipids, proteins and nucleic acids, isolationand purification of enzymes, their classification, catalytic site, mechanism of action, regulation of enzymeactivity, basic enzyme kinetics, inhibition, enzymes immobilization and its application. Catabolismsynthesis of carbohydrate, glycolysis, HMP, citric acid cycle, purine and pyrimidine biosynthesis, metabolicregulation, bioenergetics, etc. Oxidative phosphorylation and substrate level phosphorylation, vitamins &plant hormones.

Section 3: Molecular Genetics

Concept of gene mutation, recombination, transformation, transduction, conjugation, transposableelements and transposition, split genes, overlapping genes and pseudogenes. Organization of prokaryoticand eukaryotic genes and genomes including operon, exon, intron, enhancer promoter sequences andother regulatory elements, activators, repressors, co-activators, co-repressors in prokaryotes andeukaryotes, inducible gene, promoter and vectors.

Section 4: Gene Expression

Genetic material: structure replication and repair, transcription and translation in prokaryotes andeukaryotes. RNA processing and posttranscriptional modifications, post-translational modification andprotein transport and their significance. DNA modification and repair structure. Finction and expressionof mitochondrial and chloroplast genome. Small RNA’s

Section 5: Molecular Biology Techniques

Isolation and hybridization of nucleic acids. Cot analysis. Southern, northern and western blottings andhybridization. Consruction and screening of genomic and DNA libraries. Current methods of radioactive andnon-radioactive labeling of proteins and nucleic acids. DNA sequencing. Restriction fragment length polymorphism(RFLP), amplified fragment length polymorphism (AFLP), randomly amplified polymorphic DNA sequences(RAPD) SNPs, gene mapping Molecular breeding, genome mapping and sequencing gene tagging and targetting,polymerase chain reaction (PCR), microarrays, DNA synthesis, monoclonal and polyclonal antibodies, ribozymeantisence RNA methodology, radiommunoassay, enzyme-linked immunosorbent assay (ELISA).

Section 6: Gene Cloning

Restriction enzymes and their uses. Salient features and uses of most commonly used vectors i.e.plasmids, bacteriophages, phagmids, cosmids, BACs, PACs and YACs expression vectors. Cloning, sub-cloning strategies and transformation. Plant genetic transformation vectors.

Section 7: Tissue Culture

Basic techniques in cell culture and somatic cell genetics. Clonal propagation. Concept of cellulartotipotency. Anther and pollen culture for haploid and double haploid production; somatoclonal and

34


gametoclonal variations. Hybrid embryo culture, somatic hybridization and cybridization. Jermplasmconservation and exchange. Application of tissue culture in crop improvement.

Section 8: Plant Genetic Engineering

Isolation of genes of economic importance. Gene constructs for tissue specific expression. Differentmethods of gene transfer to plants viz. direct and vector mediated. Potential applications of plant geneticengineering to crop improvement i.e. specific and non-specific resistance (defence) genes to diseaseand pest, herbicide resistance, storage protein quality, oil quality, vitamins, stress resistance and post-harvest, production of secondary metabolities and alien proteins. Current status of transgenics, containmentand IPR issues. Nanobiotechnology.

Section 9: Molecular Biology of Photosynthesis & Nitrogen Fixation

Photoregulation and phytochrome regulation of nuclear and chloroplastic gene expression. Molecularbiology of light and dark reaction of photosynthesis, Rhizosphere, plant growth promoting organisms.Molecular mechanism of nitrogen fixation, nitrate reductase and genetics of nif genes. Molecular biologyof various stress, viz., drought, salr, hear and cold. Signal transduction and its molecular basis.

Section 10: Industrial Biotechnology

Principles of fermentation processes, bioreactors and biosensors, protein engineering. Single cellproteins. Biopesticides, Phytoremediation. Microbial degradation of waste and biogas production.Bioleaching and bioremediation. Application of fermentation technology. Plant bioreactors, production ofindustrial compounds and molecular farming. Biofuels.

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11. Agriculture Microbiology

PAPER -I (B) and PAPER –II

Section 1: History of Microbiology

Evolution of microbial life. Theory of spontaneous generiation. Contributions of various scientists’the development of different areas of microbiology.

Section 2: Microbial Taxonomy

Eucaryotes, prokaryotes and archaebacteria, kingdom prokaryotes and detailed classification ofprokaryotes. Techniques used in identification and classification. of bacteria - numerical taxonomy, DNAbase composition, nucletic acid hybridization, RNA sequencing and catalouging and serological analysis.Important groups of prokaryotes photosynthetic bacteria, chenmoautrophic bacteria, spore formingbacteria and actinomycetes. Heterotrophic bacteria - enterobacteria, nitrogen - fixing bacteria andcyanobacteria, lactic acid bacteria, halophiles, thermophiles, acidophiles and methanogens. Structureand classification of viruses, growth of viruses, lytic and lysogenic cycles, plant viruses.

Section 3: Morphology and Cytology

Cell structure – plrocaryotes and eucaryotes. Chemical composition, structure and function of cellwall, cytoplasmic inclusions, nuclear material and other specialized cell wall structures - endospores,cysts, beterocysts, akinites etc.

Section 4: Microbial Ecology:

Principles of microbial ecology and their application to different ecosystems. Microbiology ofecosystems - soil, rhizosphere, phyllosphere, water - fresh and marine, and air. Microbial interactions -symbiosis,’ synergism, commenalism, parasitism, amensalism, antagonism and predation, adoption ofmicro - organisms to various ecosystems.

Section 5: Microbial Physiology

Bacterial growth and growth curve. Kinetics of growth -.continuous and batch culture. Diauxic andsynchronous growth. ‘Microbial nutrition. Bacterial metabolism - aerobic and anaerobic respiration, electrontransport chain, oxidative, substrate level and photo - phosphorylation. Biosynthesis of macro molecules-.bacterial cell wall, ribosomes, proteins and nucleic acids.

Section 6: Microbial Genetics

Replication of DNA primosomes, replisonies, gyrase and helicase. Mutations - spontaneous, inducedand site directed; DNA damage and repair. Biochemical genetics - elucidation of biochemical pathwaysusing auxotrophic mutants. Gene transfer - conjugation, transformation and transduction. plasmids andtransposons.

Recombinant DNA technology (RDT). Importance of RDT over conventional genetic techniques.Restriction enzymes, vectors, DNA cloning and cDNA cloning. Regulation of gene expression - operator,promoter, operon, positive and negative regulatory control, atennuation and tryptophane,operon; anti-senseRNA.

Section 7: Microbial Biotechnology

Industrial production of metabolites - organic acids, alcohols, amino acids, organic solvents,antibiotics, vitamins and enzymes. Types of bioreactors. Control of fermentation process - batch, feed

36


batch and continuous. Down stream processing in fermentation industry. Production of single cell proteins,hormones, biofertilizers, bio ~ pesticides, bio - pigments, bio - flavours, mushrooms and silage.

Section 8: Food Microbiology

Microbiology of raw and processed food. Role of microbes in food fermentation - sauerkraut, pickles,cheese, yogurt, tempeh, soysauce etc. Food preservation, contamination and spoilage. Food - borneillnesses and intoxication.

Section 9: Soil Microbiology

Distribution of micro - organisms in soil. Root exudates and rhizosphere effects. Manipulation ofrhizosphere microflora in plant productivity’. Microbial biomass: Decomposition of plant and animal residues- cellulose, hemi - cellulose, lignin, proteins etc. Humus role in soil fertility. Transformation of nitrogen in.

soil ammonification, nitrification and denitrification. Biological nitrogen fixation–symbiotic and asymbiotic.Biochemistry and genetics of nitrogen fixation. Microbial transformation of phosphorus, sulphur and minornutrients. Mycorrhizal symbuiosis (ecto and endo) – role in agriculture and forestry. Bio-degradation ofpesticides. Bio-fertilizers and their role in sustainable agriculture. Biocontrol of insect pests and plantpathogens. Bioremidation of problem soils. Plant growth promting rhizobacteria and their mode of action:

Section I0: Environmental Microbiology

Pollution of soil, water and air-role of microorganisms. Sources of pollution and their impact onenvironment. Microbiology of sewage and industrial effluents and their safe disposal. Management ofsolid and liquid organic wastes – composting, biogas, production and treatment of sewage and industrialeffluents.

Section 11: Microbiological Techniques

Isolation and preservation of different types of micro - organisms. Methods of sterilization anddisinifection. Optical phasae contrast, fluorescent, dark field and electon microscopy. Colorimetry,spectophotometry, centrifugation, chromatography and gel electophoresis. Chonosomal and plasmid DNAisolation and charecterization. Physical, chemical and site directed mutagens. Microbial assay of vitamins,amino acids and antibiotics. Microbilogical tests for potability of water. Methods for estimation of microbialbio-mass and nitrogen fixation. Polymerase chain reaction and its application.

Section 12: Statistics

Elementary principles of statistics. Mean, median, mode. Experimental designs, analysis of varianceand chi-square test. Correlation and regression.

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12. Horticulture


Unit 1 :

Principles and fundamentals of horticulture. orchards management nursery management and seedproduction. Principles of breeding of horticultural crops improvement of fruits and plantation crops.Importance of fruits and vegetable in human nutrition. Contribution of Horticulture in National Economyand exports. Programmes of development - National Horticulture Mission.

Unit 2 :

Growth and Development physiology of flowering, fruit set and development, parthenocarpy andseedlessness. Maturity and ripening plant growth regulators and their role. physiological basis of floweringand fruiting.

Unit 3 :

Improved production technology of fruits and plantation crops, high density planting. integratednutrient and water management, fertigation precision farming in horticulture watershed management forpromotion of horticulture. Protected cultivation training. pruning and canopy management.

Unit 4:

Importance of vegetables and spices hybrid seed production, breeding Strategies for vegetablestubers potato and spices. Biotic and abiotic stress breeding, biotechnological tools for breeding.

Unit 5:

Mieropropogation, meristem culture, ovule culture in vitro pollination. Production of’ bio-agents andbio-fertilizer and green house management stionic relations and rootstock. Protected cultivation forimproved productivity–vegetables and flowers.

Unit 6:

Principles of floriculture and landscaping, production technology for indoor plants. Flower arrangementsvalue addition commercial floriculture. Gardening and park management dry flowers and potted plants.Medicinal and Aromatic plants of importance and their management.

Unit 7:

Importance of post harvest handling, in horticultural crops, physiology of fruits, vegetables and flowersafter harvest. Different method of storage,s cool chain management, processing for value addition andproduct diversification disease management in storage, packing and grading and packing technology.Quality assurance and food laws.

PAPER - II

A. FRUITS AND PLANTATION CROPS

Unit 1: Orchard Establishment and Propagation and Nursery Management

Importance, area, production and distribution of fruits and plantation crops. Planning. layout andmanagement of progeny orchards, nurseries. Collection of mother plants, planting, care ideal propagating

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media, containers. soil sterilization. Raising of seedlings, rootstocks, and inter tocks. Method and timeof propagation of different fruit and plantation crops in different regions.

Unit 2: Root stock and Nursery Management

Dormancy, seed germination, seedling growth, apomixes, polyembryony root induction. role of growthregulatory and chemical. Stock and scion relationship, incompatibility propagation and hardening of differentfruit and plantation crops and its commercial importance. Rejuvenation of old and unproductive orchards.Packing and transport of’ nursery plants.

Unit 3 Growth and Development

Dormancy, rest period, chilling requirements and heat units. Fruit bud different iation in Physiologyof flowering and chemical induction of flowering. Fruit set, development fruit drop and its controlparthenocarpy and seedlessness. Maturity and ripening. Biochemical changes associated with fruit ripening.Climacteric and non-climacteric fruits. Role of bioregulators in fruits production. Bearing habits.Unfruitfulness alternate bearing citrus, deeline, mango malformation.

Unit 4 : Fruit Breeding

Principles, problems prospects of fruit breeding. Methods of improvement e.g. introduction clonalselection, hybridization, mutation breeding, polyploidy and heterosis breeding. Breeding of new stocksand scion. Crop improvement objectives. Inheritance of characters, problems and advances achieved inimportant fruit crops like mango citrus, banana grape, sapota, papaya, apple, pear, peach, aonla,pomegranate, coconut, arecanut, oil palm, cashew, tea coffee olive, cocoa, rubber, nutmeg clove,cinnamon, bay-leaf and other minor fruits and plantation crops.

Unit 5: Fruits and Plasntation Crops Production Technology

Improved production technology for fruit and plantation crops covering soil, climate. Propagationmethods. varieties; planting, plant density, training and pruning. Factors related to nutrient availability,inter-relationship of elements. Organic farming.

Unit 6: Production System and Management

Integrated nutrient and water management, weed, disease including IPM and other orchardmanagement practices of important fruit and plantation crops. Physiological disorders in fruits and plantationcrops. Concept of high density planting, use of plastics drip irrigation fertigation cropping in hostile situatione.g. dry land and land with denuded forests, hill slopes intercropping mulching, multistory cropping, croppingin watersheds and precision farming.

Unit 7 : Pollinisation

Role of pollination, pollinisors, role of insect, plants and rains honey-bees in pollination of fruit crops,basics of maintaining bee colonies during flowering and off seasons: multiplication of bee colonies, honeyextraction, processing and storage of honey.

Unit 8 : Post Harvest Handling of Fruits and Plantation Crops

Harvesting technique, maturity standards. handling of fruits and plantation crops. grading storageand transport. Cordex standards. Quality assurance system, value addition, primary processing, variousproducts of fruits and plantation Crops.

B. VEGETABLES & SPICES

Unit 9 : Principles of Vegetable Production

Introduction, economic nutritive value of vegetables and spices: production and productivity in India.

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Classification of vegetables and spices. Effect of temperatures photoperiod light relative humidity onproduction. Organic Fanning nutrients essential for plant growth plant growth substances chemical andbio-fertilizer and their response irrigation and water requirements: crop rotation, crop succession, interand mixed cropping, weed control, different insects nematodes and diseases and their management,role of plant growth substances.

Unit 10 : Production of Vegetables and Spices

Importance, origin, history area, distribution, productivity, taxonomy. Climatic and soil requirements,commercial varieties and hybrids nutritional requirements, irrigation, interculture, weed control, mulchingplant protection and other cultural practices of warm and cool season crops i.e. solanaccous fruitvegetables, okra, cucurbits, kharif onion, early cauliflwer, sweet potato, cowpea, cluster bean. Indianhean, colocasia amorpholallus and amsaranthus and production of tuber crops such as potato, tapioca,diascorea, sweet potato, yams, cole crops, root crops, bulb crops, potato, pea, broad bean and leafyvegetables.

Unit 11 : Biodiversity and Conservation of Vegetable Crops

Biodiversity and its conservation in vegetables and spices - Genetic erosion and its consequenees- Centres of diversity, exploitation and collection germplasm maintenance. Charaetrization of landraees,wild species and other genotvpes of vegetables and spices.

Unit 12 : Principles of Breeding of Vegetables and Spices

Principles of vegetable breeding and importance. Genetic architecture, breeding systems, breedingmethods. Host parasite relationship. Mechanism of resistance gene minining biotechnological approachesfor improvement in vegetables.

Unit 13 : Breeding of Self and Cross Pollination Crops

Origin, distribution, cytogenetics, genetics, breeding objectives and breeding methods used forimprovement of self pollinated and crop pollinated vegetable crops viz. tomato, brinjal. capsicum, gardenpeas, french bean, lablab bean, cowpea, clusterbean, broadbean okra. lettuce cole crops, cucurbitaceouscrops, bulb crops, root crops leafy vegetable and spices (Black pepper, cardamom, nutmeg, cinnamon,clove, allspice tamarind, garcinia, vanilla. cumin, fennel, coriander and fenugreek.

Unit 14 : Biotechnology in Vegetable Crops

Improvement of vegetables. and spices through biotechnological tools. Application of molecularmarkers such as RFLP. RAPD, AFLP in vegetable improvement. Exploitation of genetic engineering forvegetable improvement and solving the problem of interspecific intergenetic barriers.

Unit 15 : Principles and Techniques of Seed Production

History, importance and present status of vegetable seed industries in India and world. Agronomicaland genetical principles of seed production. Definition of seed and its quality. Pollination system invegetable crops. Production and maintenance of nucleus foundation and certified seed. Economics ofseed production, IPR and WTO. Seed certification & seed laws.

Unit 16 : Protected Cultivation of Vegetables

Objectives, importance and scope of protected cultivation of vegetable crops. Principles Regulatorystructures/system used in green house and glass houses. Regulation of flowering and fruiting. Types ofgreen houses, glass houses, hot beds, cold frames, poly houses. Different media for growing nurseryunder cover. Specific technology for raising tomato. sweet pepper, cucumber and other vegetables ingreen house. Insect, nematode and disease management in green house. Importance and type ofmushroom cultivation.

HORTICULTURE

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C. FLORICULTURE AND LAND SCAPE GARDENING

Unit 17 : Principles of Floriculture and Landscaping.

Importance and scope of floriculture. History and development of gardens. Factors affecting growthand development. Cultivation of ornamental trees, shrubs, climbers, ground covers, bedding and bulbousplants. Nursery management techniques. Cacti and succulents, ferns, palms and foliage plants. Introductionto commercial floriculture-traditional flowers, cut flowers and flowers production of important flower cropsincluding cost of production. Use of plant growth regulators in floriculture, structures used in floriculture.Preparation of bonsai. Flower shows. Flower arrangements. Principles and elements of landscaping. gardenfeatures and adornments.

Unit 18 : Turf Grass Management

Introduction - history, value and prospects of turf grass industry. Turf grass environment. Light,temperature. water, air, and soil for turf grass. Types of grasses - specicies - combinations - plantingtechniques, cultural practices - mowing - rolling–fertilization. irrigation. -Pests and diseases - mixing lawnswith other components.

Unit 19 : Indoor Plants and Interior Scaping

Importance and scope of house plants and interior scaping. Factors affecting growth and floweringof house plants. Containers and potting media used for house plants. Plant care including propagation,training, grooming, nutrition. Care and maintenance of indoor plants. Description and cultivation of varioushouse plants. Principles of interior scaping. environmental consideration. Special gardens like dish,terrarium, hanging baskets. window boxes, miniature gardens, plant stand and vertical gardens.

Unit 20 : Flower Arrangement and Value Addition

Importance and scope of flower arrangement, principles. types of flower arrangements. Vases andmaterials used in flower arrangements for different occasions like marriages. social functions, making ofbouquets, corsages, gajra, rangoli, veni, button holes and wreaths etc. Dry flower arrangements andpacking. Economic considerations for flower arrangements.

Unit 21 : Production Technology of Ornamentals

Present status of floriculture, medicinal and aromatic plants in India and its potential in the globalmarket. Breeding strategies for development of new cultivars of ornamental flowers and aromatic plants.Commercial production of field flowers, bulbous, foliage, pot plants, medicinal and aromatic plants. Specificproblems concerning production of roses. chrysanthemum, carnation, jasmine, marigold and other minorcut flowers crops. Orchid and anthurium culture. Production of essential oil yielding flowers. Major insects,nematodes, diseases and their management. Processing and extraction of active ingredients in importantmedicinal plants.

Unit 22 : Landscape Horticulture

Principles of art and their application in landscape compositions and interior decoration. Man asthe human habitat. Natural and man-made forms and features. Analysis of various types of sites andtheir landscape treatments. Organization of spaces. Visual aspects of plan arrangement-view. vista andaxis. Principles of circulation. Garden structures. Analysis of problems and application of landscapingprinciples for various types of houses, educational institutions, religious places, industrial sites, countryside, farm complexes, embassies, hotels and other buildings. Special problem of landscaping of terraceand roof gardens and multistory buildings. Factors affecting outdoor recreation. Selection of sites andtheir landscaping for various categories of tourist complexes, picnic spots and camping grounds.

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Unit 23 : Medicinal and Aromatic Plants

Importance of medicinal and aromatic plants in India and abroad. Classifications of medicinal andaromatic plants. Commercial production and processing of aromatic and medicinal plants. Improvementof medicinal and aromatic plants through breeding methods. Nursery management and seed production.Greenhouse cultivation, nutrients and water management, insect pests and diseases, extration of oil inaromatic plants, primary processing in medicinal plants. Organisational support for the promotion ofmedicinal and aromatic plants.

D. POST HARVEST TECHNOLOGY OF HORTICULTURAL CROPS

Unit 24 :Value Addition in Horticultural Crops

Importance of post harvest handling and processing for enhancing shelf life, value addition andvalue chain management; Current status of primary and. Secondary processing of horticultural producein India and abroad. Various method for enhancing shelf life of perisable horticultural produce. Importanceof grading and packing for effective marketing and reduced losses. Factors affecting the processabilityof horticultural produce. Pre-harvest factors influencing the post harvest life and processing quality.

Unit 25: Post Harvest Technology and Processing for Value Addition of Fruits

Importance of post harvest handling in fruit and plantation crops: maturity indices for harvestingand ripening, pre-cooling, various types of storage and storage temperature. grading, packing andtransportation. Reefer containers and cold chain. Different methods of storage including controlledatmosphere storage, storage disorders and use of chemicals, skin coatings, growth regulators andirradiation for control of spoilage during storage and transit. Storage structures for different crops. Roleof micro-organisms, enzymes and water activity in preservation, principles and methods of preservationby heat, chemicals, drying, radiation, freezing and fermentation. Methods of preparation of differentprocessed products, fruit juices, beverages and concentrates. Canning, fruit jams, jelly and marmalades;Food laws hazard analysis and critical control points. TQM. GMP investment analysis. Processing forValue addition, product diversification in fruits and plantation crops.

Unit 26 : Post - Harvest Management of Vegetables

Structure and composition of vegetables. Maturity indices, harvesting, grading methods.Physicochemical changes during ripening and storage. Physiological processes - respiration, transpirationand ethylene biosynthesis and their influence on storage quality and senescence. Pre-storage treatmentsfor quality retention and .egulation of ripening using chemicals, Growth regulators, fungicides; Irradiation.Packages sand packing house operation; Storage systems. Pre-cooling, Low temperature ControlledAtmosphere (CA). Modified Atmosphere (MA) and Hypobolic storage. On-farm storage: Storagerequirements of vegetables and mushroom; Post harvest management of mushrooms. Storage disorders;Spoilage and their control; Transportation, marketing and export requirement. Processing of vegetables,drying of vegetables, canning of vegetables, other vegetable products.

Unit 27 : Processing of Horticultural Produce

Product development, labeling of products, market assessment, quality management, food lawsand its regulations, spoilage of product, factor affecting the spoilage. aseeptic packing of product, freezedrying and development of new products, storage conditions for processed products and enhancementof shelf life.

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HORTICULTURE

13. Agricultural Structures and Process Engineering


Unit 1: Engineering Properties and Quality of Biomaterials

Uniqueness of bio-materials Physical characteristics-shape, size, volume, density, porosity, surfaceareas, friction, rolling resistance, angle of repose. Properties of bulk particulate solids- specific surfacearea, mean diameter, flow rate.

Aerodynamics- drag coefficient, terminal velocity. pressure drop through packet beds. Thermalproperties specific heat, thermal conductivity, thermal diffusivity. Dielectric properties - dielectric andmicrowave radiation, dielectric constant, energy absorption, heating. Optical properties. transmittance.reflectance.

Rheological properties - stress strain time relationship, theological models. visco-elasticity. Hurd’stheory of contact stresses.

Food Quality: Composition. BIS specifications for quality of food materials, milling quality analysis,Cooking baking qualities. Determination of microbial loads, protein oil content, carbohydrates, colour,hardness, texture. Organolaptic and sensory evaluation of product quality. Nutritive value and bio-availability.

Unit 2 : Post Harvest Unit Operations

Grading, cleaning, washing, sorting, shelling, dehusking, decortications, milling, polishing pearling,drying EMC, water activity and psychrometry, size reduction, granulation, crystallization, filtration,evaporation, distillation, mixing, clarification, coagulation, mechanical separation, sedimentation, pressing,expelling’, leaching, extraction, palleting, extrusion. Industrial fermentation and processing.

Unit 3: Process Technology and Machinery

Premilling/conditioning treatments. Process technology and machinery for cereals, pulses, oil seeds,fruits. vegetables, spices. Condiments. plantation crops. animal products, sea foods. fiber crops, leather.sugar crops bio-fertilizer, animal feeds.

Seed processing and technology

Agricultural byproducts/residue utilization

Waste disposal of food processing plants. methods and equipment. Maintenance Engineering

Unit 4 : Design of Agricultural Structure and Processing Machinery

Functional and structural design of structures- godown, silos, warehouses aeration systems, airblowers, livestock structure green houses and growth chambers. Design of grain cleaners, graders, dryers,parboiling plants, size reduction machines, bio-reactors, fermenters, centrifuges, eyelones heat-exchange,evaporators, filters, extrusion cookers.

Heat pumps, thermicfluids, steam boilers and their accessories. Cold storage refrigeration, airconditioning, thermal load, insulation.

Computer aided design application of Autocad.

Unit 5: Material Handling, Packaging and Transport

Bulk conveying equipment - belt conveyors, screw/auger conveyors, bucket elevators, drag/chainconveyors.

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Estimation of energy requirement. Damage to products, during, mechanical handling.

Operational and maintenance.

Horticultural and animal products grading. washing. pre cooling, mechanical handling.

Packaging material characteristics and selection. Packaging techniques and equipment for liquid,power and granular material. Asceptic packaging.

Modified atmosphere packaging (MAP).

Transpiration of food -bullock, trailers, trucks, rail wagons, containers.

Cool/cold chain design and operation Refrigerated containers and trucks for perishable Grain mandimechanization.

Unit 6 : Storage Engineering

Storage environment and its interaction with sotred product: factors/parameters influencing the shelflife of the stored product: climatograph and deterioration index. Modeling of metabolic activities andpredication of storage life: quality deterioration mechanisms and their control; storage practices (includingfumigation) and structures (traditional and modern) for food grains, design of bulk storage and aerationsystem, analysis of heat, moisture and gas transfer in bulk storage structures quality analysis of storedproduce; bag storage structures, their design and management; storage of perishables - ventilated,refrigerated and controlled atmosphere storage systems and their design; BIS standards on practices,equipments and design of storage structures and systems for food grains and other commodities.

Unit 7 : Basic Sciences and Allied Engineering Subjects

Thermodynamics

Introduction, thermodynamics properties, thermodynamic processes basic law of thermodynamics,energy equations, heat, work, heat engine. heat pump and refrigerator, steam table

Heat and mass transfer

Modes of heat transfer, heat exchanger. mass transfer and mass heat momentum transfer anologies,simultaneous heat and mass transfer.

Engineering Mathematics

Infinite series, partial deferential equation. Green’s theorem. vectors, matrices

Fluid mechanics

Fluid static’s, fluid dynamies continuity equation and Bernoullis theorem

Agricultural Statistics

measures of central tendencies, measures of dispersion multiple correlation and regression, test ofsignificance.

Unit 8 : Project Planning and Agri-business Management; Modeling, Simulation and Instrumentation;Data Structure and Computer Programming

Project development. market survey and time; motion analysis. Selection of equipment. technologyoption, techno - economic feasibility, plant layout. Product and process design, PERT. CPM, transportmodel, simplex, linear and dynamic programming. Plant utilities, Plant operation and management operationIog book. material balance and efficiency analysis, testing performance, performance indices, energyrequirement and consumption. Plant sanitation hygiene effluent treatment Marketing of agricultural products,market positioning

AGRICULTURAL STRUCTURES AND PROCESS ENGINEERING

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HACCP (Hazard Analysis and Critical Control Points) and ISO certification for food processing plants.

Simulation of processing operations. Simulation models, Mathematical modeling. Finite elementanalysis. Dimensional analysis- Model types theory law and scale. Transducers for force, torque. pressure,temperature, stress, strain, displacement, acceleration, speed, frequency, sound. vibration, flow Instrumentsfor measurement of calorific values, gas composition using GLC dust concentration and pollution of airand water. Process controllers

Computer hardware and operation systems.

Data mining, acquisition. storage, structure and analysis, Introduction to programming, numericaltechniques, spread-sheets, computer modeling and optimization.

Database management, graphics, and Computer based instrumentation, automation. Process controlsoftware and hard wares.

Internet, web page. e-marketing, e-commerce.

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14. Agriculture Machinery and Energy

PAPER-1 (B) AND PAPER - II

Unit 1

Status of farm mechanization in India. Power availability on farms. Hand tools used for differentkinds of farm work and materials for construction. Principle of working, constructional features andoperation of animal and power operated equipment for tillage, land development, sowing, planting, fertilizerapplication, intercultivation, plant protection, harvesting, threshing.

Unit 2

Selection of machine elements: Gears, pulleys, chains and sprockets, belts, bearings, couplingsand springs. Pull, draft, unit draft and power measurements and calculation for animal and power operatedimplements. Dynamometers.

Unit 3

Calibration of seed drills, planters, plant protection equipment. Method of testing and performanceevaluation of tillage equipment, seed drills, planters, fertilizer applicators, sprayers, dusters, harvestingand threshing equipment. Farm machinery selection and management for different soils, crops andoperations.

Unit 4

Spark and compression ignition engines, trouble shootings, calculation of horse power, torque, speedand related parameters.

Tractor: Types, clutches, transmission, differential and final drives. Power outlets: PTO, drawbar andhydraulic system. Power tiller: Operation and management.

Dynamic properties of soil and their measurements. Introduction to traction devices, traction aids,tyres function, size and their selection. Slippage and sinkage of wheels. Soil compaction and control

Ergonomics and safety in agriculture.

Unit 5

Characteristics of the Sun, spectrum, Earth-Sun angles, solar energy measuring instruments.

Solar energy collection: Flat plate collectors, concentration of collectors, solar tracking,concentrators, selective surfaces.

Solar energy storage: Type of storage, sensible heat and latent heat storage, storage efficiency.

Solar energy applications: Cooking, drying, cooling, refrigeration, distillation, photovoltaicconservation, SPV powered system.

Unit 6

Wind energy: Generation, application, wind power equipment, storage of wind energy, wind measuringinstruments. Wind machines: Types of wind mill, system of wind machines, different parts, transmissionsystems, wind blades, forces on the blade, control used in wind machines.

Unit 7

Biomass production: Introduction, generation, method of conversion, preprocessing of biomass.

46


Biomass technology: Chemistry, physical condition, raw materials, affecting factors. Biogas plants:Types, designs, distribution and utilization, properties, uses. Briquetting, pallatization and densificationof biomass.

Unit 8

Geothermal energy: Generation potential, types of systems, storage, application, advantages anddisadvantages.

Energy sources in agriculture: Conventional and renewable energy requirements in agricultureproduction systems.

Energy auditing: Different types of energy auditing, energy accounting and analysis.

PAPER-II

(A) FARM MACHINERY AND POWER

Unit 1: Farm Mechanization and Equipment

Status of farm mechanization in India. Power availability on farm. Hand tools used for different kindsof farm work and materials for construction. Functional requirement, principle of working, constructionalfeatures and operation of animal and power operated equipment for tillage, land development, sowing,planting, fertilizer application, intercultivation, plant protection, harvesting, threshing, mowing, chaff cuttingand baling. Special equipment for crops such as sugarcane, cotton, groundnut, potato and plantationcrops like coconut, areca nut, cashu nut.

Unit 2: Farm Machinery Design

Selection of machinery elements: Gears, pulleys, chains and sprockets, belts, bearings, couplingsand springs. Force analysis on agricultural tools and implements, pull, draft, unit draft and power calculationof animal and power operated implements. Design of soil working tools., sowing, planting, Fertilizerapplicators, intercultivation equipment, harvesting and threshing machineries, forge harvesters, chaff cutters.

Unit 3: Farm Machinery Testing, Evaluation and Management

Calibration of seed drills, planters, plant protection equipment. Method of testing and performanceevaluation of tillage equipment, seed drills and planters, fertilizer applicators, sprayers and dustersharvesting and threshing equipment, grain and straw combines, and special equipment such as sugarcane,cotton, rice and potato planter. Calculations of field capacity, efficiency and rates of seed, fertilizer andchemical applicators. Calculation of capacity, efficiency and losses in threshers, harvesters and chaffcutters. Farm machinery selection and management for different soils, crops and operations. Cost analysisof animal and tractor operated implements and tractors.

Unit 4: Thermodynamics and Engines

Various systems of spark and compression ignition engines. Operations, adjustment and troubleshooting for working of the system. Design of engine components. Calculations on horse power, torque,speed, firing arrangement and intervals, heat load and power transmission from piston to the flywheel.

Unit 5: Tractor Design and Analysis

Tractors: Clutches, gear trains, differential, final drives. Power outlets : P.T.O., drawbar. Trend in tractordesign. Mechanical and power steering. Tractor chassis mechanics. Power tillers : Operation andmanagement. Hitching systems and hydraulic controls for tractors. Automatic position control and draftcontrol systems used in tractors. Various types of dynamometers. Tractor testing and test codes.

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Unit 6: Ergonomics and safety

Anthropometry in equipment design, physiological cost and effect of work on physiological responsesand comfort. Ergonomics in design of farm tools. Safety aspects of agricultural machinery. Effect ofnoise and vibration on work performance. Chemical hazards and control measures. Operator’s protectivegadgets. Design of tractor controls : Hand and foot controls, visual range and limitations, seat design.

Unit 7 : Soil Dynamics in Tillage and Traction

Dynamic properties of soil and their measurements. Rheological properties of soil, stress-strainrelationship. Theories of soil failure, mechanics of tillage tools. Design parameters and performance oftillage tools. Introduction to traction devices, tyre function and size, their selection, mechanics of tractiondevices, traction theories slippage and sinkage of wheels, evaluation and prediction of traction performance.Soil compaction : Causes and methods of alleviation, effect on soil and crop response.

(B) RENEWABLE ENERGY

Unit 8: Solar Energy

Solar Radiation and its measurement: Characteristics of the Sun, spectrum, Earth-Sun angles.Attenuation, solar radiation data and its measurement. Heat and mass transfer in solar energy selectivesurfaces and solar system materials. Solar energy collection : Flat plate collectors, concentrating collectors,solar tracking concentrators, CPC, central receiver collector. Solar energy storage: Type of storage, sensibleheat and latent heat storage, material for storage and storage efficiencies. Solar energy applications:Cooking, drying, cooling and refrigeration, Solar architecture, photovoltaic conversion, SPV poweredsystems, solar distillation, absorption cooling, Solar refrigeration.

Unit 9 : Wind Energy

Generation, application, wind velocity, wind mapping. Wind power : Production, wind current, effectof height, obstacle and valley, selection of site, power curves. Wind power equipment. Storage of windenergy, Wind power plant. Wind measuring instruments and controls : Different systems of measuringand recording wind velocity, wind power, controls used in wind machines. Wind machines : Types of windmills, systems of wind machines, different parts, power transmission systems. Wind blade: Forces onwind blade, speed range selection, selection of materials for different parts.

Unit 10 : Biomass Energy

Biomass Production: Introduction, generation, characterization, properties, analysis. Harvesting andcoppicing. Methods of conversion. Preprocessing of biomass.

Bioconversion of biomass: Conversion into alcohols, organic acids, solvents amino acids, antibiotics.Bio-photosynthesis. Biogas technology, chemistry, physical condition, raw material. Affecting factors.Biogas plants : Types of designs, distribution and utilization, properties, uses. Devices: Burners and stoves,biogas lamps, biogas scrubbing and compressing. Thermo, chemical conversion of biomass: Directcombustion, pyrolysis and gasification, Sterling engine, chemical conversion process, hydrolysis andhydro-generation. Carbonization, briquetting, pallatization and densification of biomass.

Unit 11 : Management and Planning of Energy in Agriculture

Energy sources in agriculture: Conventional and renewable energy equivalents, energy requirementsin agriculture production system, energy requirement in different agro-based industries and in green houseproduction system. Energy analysis: Energy ratio and specific energy value. Inflow and outflow of energyin unit agriculture operation. Village energy survey, consumption patterns, resource use pattern. Input/output ratio, energy inflow in village ecosystem, planning for energy conservation. Questionnaire for field

AGRICULTURE MACHINERY AND ENERGY

48


survey. Yardstick for energy resource analysis. Integrated energy system: Scope, planning and design ofenergy system, modeling, project preparation strategies.

Unit 12: Energy Auditing and Conservation

Energy Conservation: Status and significances, concept and thermodynamics of energy conservation,appropriate technology. Energy conservation techniques for thermal, mechanical, electrical energy. Controlsfor energy conservation. Energy audit: Type of energy auditing, energy accounting and analysis, energyauditing of different sectors, industrial tools, agricultural fields and electrical auditing, energy audit inagro-processing industries. Identification and ranking of energy conservation measures, implementation.Control and instruments/equipment in energy conservation. Cogeneration : Waste heat recovery,cogeneration with alternate energy system.

Unit 13 : Other Alternative Sources of Energy

Geothermal energy: Introduction, generation, potential, types of systems, storage, application,advantages and disadvantages. Ocean energy : Ocean Thermal Electricity Generation (OTEC): Introduction,generation, potential, system components, types, application and limitations. Ocean thermal energysystem, tidal and wave energy system.

Hydrogen energy: Generation potential, system components, storage, application and capabilities.MHD ( Magneto Hydro Dynamic) power : Introduction, basic principle, system components, potential,types and applications. Chemical energy source: Introduction, types, principles, types of fuel cell,application and limitations.

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15. Land and Water Management Engineering andTechnology


Unit 1: Wells and Pumps

Present status and scope of development of water resources. Increasing water use efficiency.Principles of surface and groundwater flow. Hydraulics of fully and partially penetrating wells. Aquifertypes and parameters. Design, construction and development of irrigation wells. Water lifts, pumps andprime movers : Performance evaluation and selection of pumps. Design of centrifugal pumps. Groundwaterrecharge, conjunctive use of surface and groundwater.

Unit 2: Open Channel Hydraulics

Hydraulics of open channel flow, energy and momentum principles. Hydraulic jump and classification.Design of irrigation channels. Irrigation water measurement: velocity area method, water meters, weirs,notches, flumes, orifices etc. Water conveyance and control. Conveyance losses and lining of irrigationchannels. Irrigation water delivery and distribution. Hydraulics and design of surface and pressurizedirrigation systems. Irrigation efficiency and economics of different irrigation systems.

Unit 3: Soil, Plant, Water and Atmosphere Relationship

Water movement through soil plant atmosphere system. Estimation of evaporation andevapotranspiration, Crop coefficient and irrigation requirement. Critical stages of crop growth in relationto irrigation. Irrigation scheduling. Origin of salts in irrigation water. Quality of irrigation water and itspollution through different sources. Irrigation water. Quality of irrigation water and its pollution throughdifferent sources. Irrigation with poor quality water. Drainage: Theory of flow in saturated soil. Flow nettheory and its application. Drainage investigations. Drainage characteristics of various type of soils. Watertable contour maps and isobaths maps. Drainage coefficient. Design and installation of surface andsubsurface drains. Interceptor and relief drains and their design. Drain pipe and accessories. Pumpeddrainage. Drainage requirements of crops. Drainage in relation to salinity and water table control.

Unit 4: Hydrology

Hydrologic cycle: precipitation, infiltration and runoff. Measurement and analysis of hydrologic data.Probability concepts. distributions and application. Rainfall fun off relationships, runoff measurement andestimation: hydrograph, unit hydrograph theory and application. Flood routing methods and calculations.Soil erosion. Soil loss measurement and estimation. Erosion control measures and their design. Gullycontrol structures and their design. Design and construction of farm pond and reservoir. Seepage theory.Design of earthen dams and retaining walls, stability analysis of slopes. Mathematical models andsimulation of hydrologic processes.

Unit 5: Water Management

Watershed concept, Identification and characterization of watersheds. Hydrological andgeomorphological characteristics of watersheds. Land capability and irritability classification, Soil maps.Development of watershed management plans. Feasibility and economic evaluation of plans. Land levelingand grading. Land leveling machinery and equipment.

Unit 6:

Reclamation of ravine, waterlogged, swampy areas and polders. Salt-affected soils and their

50


reclamation. Command area development organizational structures and activities. River valley projects,interstate disputes. Water rights and legal aspects. Irrigation water users association concept andresponsibilities. Environmental considerations in land and water resources management.

Unit 7: Basics of Soil and Water

Soil and water as vital resources for agricultural production. Hydrological cycle. Soil plant waterrelationship. Fate of rain water received at the soil surface. Contingent crop plans and other strategiesfor aberrant weather conditions. Cropping patterns, alternate land use and crop diversification in rain fedareas.

Unit 8: Soil Water Relationship

Water retention by soil, soil moisture characteristics, field capacity, permanent wilting point, plantavailable water and extractable water. Soil irritability classifications, factors affecting profile water storage.Determination of soil water content, computation of soil water depletion, soil water potential and itscomponents, hydraulic head. Field water budget water gains and water losses from soil, deep percolationbeyond root zone, capillary rise. Evapotranspiration (ET), scope for economizing water, measures forreducing direct evaporation from soil and crop canopies.

Unit 9: Plant Water Relationship

Plant water relations : concept of plant water potential, cell water relations, plant water potentialand its components, significance of osmotic adjustment, leaf diffusive resistance, canopy temperature,canopy temperature depression (CTD). Uptake and transport of water by roots. Development of crop waterdeficit, crop adaptation to water deficit, morpho physiological effect of water deficit. Drought tolerance,mechanisms of drought tolerance, potential drought tolerance traits and their measurements, managementand breeding strategies to improve crop productivity under different patterns of drought situations of limitedwater supplies.

Unit 10: Irrigation Water Management

Management of irrigation water. History of irrigation in India. Major irrigation projects in India. Cropwater requirements. Soil water depletion plant indices and climatic parameters. Crop modeling, waterproduction factions. Methods of irrigation surface methods, overhead methods, drip irrigation and airconditioning irrigation, merits and demerits of various methods. Application and distribution efficiencies.Agronomic considerations in the design and operation of irrigation projects, characteristics of irrigationand family systems affecting irrigation management. Irrigation legislation. Irrigation strategies under differentsituation of water availability, optimum crop plans and cropping patterns in canal command areas. Socio-economic aspects of on farm water management.

Unit 11 : Management of Problematic Soils and Water

Problem soils and their distribution in India, acidic. Ground water resources, water quality criteriaand use of brackish waters in agriculture. Excess salt and salt tolerant crops. Hydrological imbalancesand their corrective measures. Concept of critical water table depths for crop growth. Contribution of shallowwater table to crop water requirements. Management strategies for flood prone areas crop and crop calendarfor flood affected areas. Crop production and alternate use of problematic soils and fish production.

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16. Home Science and Family Resources Management

PAPER–I (B) AND PAPER–II

CHILD DEVELOPMENT

Part-I: Life span development and behaviour dynamics:

Unit-I : Human development across the life span

Unit-II : Theories of Human development and behaviour

Unit-III : Children with developmental challenges

Unit-IV : Methods and Techniques of assessment in Human Development

Part-II: Socio cultural perspectives in Human Development

Unit-I : Trends and issues in early childhood care and education

Unit-II : Family dynamics

Unit-III : Guidance and counseling

Unit-IV : Population education and family welfare

PART-I

Unit-I: Human development across the life span

Major factors influencing human growth and development across life span. Principles of Humangrowth, and development. Conception and child birth. Development during infancy, childhood andadolescence - definition, characteristics, physical and motor development, emotional, intellectual, social,’moral, language and personality development. Disciplinary techniques and socialization. Role of familyschool and peer interaction in the development of the child. Adolescence: Primary and secondary sexualcharacteristics. Hetrosexual relationships, Emotionality. Self-Development of identity. Adulthood-characteristics, socio-emotional intellectual and personality development. Adjustment during adulthood.Old age-characteristics, physical, social and emotional problems. Current issues in human development- gender differences, child abuse, family violence, fatherhood and impact of mass media on development.

Unit-II: Theories of Human Development and behaviour

Meaning and significance of theories of Child/ Human development with special reference tocognitive development theories – Piaget and Vygotoksy. Kothberg’s theory of Moral development.Psychoanalytic theory - Freud, Adler and Jung. Erickson’s theory of psychosocial development. Languagedevelopment theory of Chomosky. Learning theories Stimulus - Response theories - Pavlov. Thorndikeand Skinner; social larning theory-Bandura; personality theories - Allport and Murray: Need theory ofAbraham Maslow, Ecological theory Uric, Bronfenbrenner. comparative analysis of theories and theireducational and research implications.

Unit-III: Children with developmental challenges:

Definition and classification of exceptionality. Needs of exceptional children. Types of impairments

52


- physical, visual, auditory, mental retardation, cerebral palsy and learning disabilities. The gifted, emotionaland behavioural deviations. Identification of social maladjustment. Special education for children withdevelopmental challenge - integrated v/s segregated approach, learning environment and infrastructuralsetting with specific reference to each category of disability. Recent development of special education inIndia and abroad.

Unit-IV: Methods and Techniques of assessment in Human Development

Assessment definition, functions, concept of measurement. Comparison of measurement techniquesand their relative efficacy in measuring different aspects of human development i.e. Physical, cognitive,language, personality and socio emotional. Trends and challenges in assessment of human behaviour,ethical issues in the assessment of human development. The scientific methods and its criteria - reliability,validity, control, item analysis, assessment methods, use of objective measures and methods.Development of test / scale and standardization procedure types of scales - nominal ordinal, intervaland ratio scale.

PART-II

Unit-I: Trends and issues in early childhood care and education

Perspective on early childhood care and development- history of ECE in India nd abroad, criticalanalysis and procedures for early childhood education - Montessori, open school, day care, K.G.,Anganwadi, pre-basic, mobile creches etc., Behavioural analysis procedure, The Piagetian procedure,Progressive procedure, Open education, play way method comparative analysis of curriculum mod

lels.

National and international policies and schemes for the pre-school children and their education.Administrative and management issues - organizational and administrative consideration (budget, admissiontests and intake policy, class size and Teacher-child ratio, teacher’s qualities and role in child’s development- gender issues, physical aspects - building, space, equipment, , supervision. Involving parents inprogrammes of education and care of young children. Parent and community education - meaning need,methods and procedure. Factors affecting the use of different methods. of parent and community education.Areas of knowledge for parent education. Assessment and Monitoring of ECCE programmes. Recruitingpersonnel of ECCD - Training curriculum for various functionaries (orientation, refresher).

Unit-II: Family dynamics

Family in social context. Approaches to study family-developmental social, psychological andeducational. Modern trends in Indian urban and rural amenities and changing family functions. Changingrole and relationships. Influence of socio-economics status, culture, religion and role of family in maintainingmental health. Types of family crisis and coping strategies - financial, behavioural, interpersonalrelationships and health. The disadvantaged family - its needs, problems and support mechanism.

Unit-III: Guidance and counselling

Guidance and counseling: Concepts, need and principles of guidance and conselling. Objectives ofindividual and group guidance. Identification, problems, strategies and approaches. Application ofpsychological tests. Criteria for testing and measurements. Methods and techniques in counseling childrenand parents. Skill and characteristics of effective counselor. Research trends in guidance and counselingin Indian and abroad and possible areas of research in future.

Unit-IV: Population education and family welfare

Demography and population dynamics in developed and developing countries. Indian population

53

policy. Population education - Role of national, international and non governmental agencies. Populationstatistics with special reference to children and women infant mortality and morbidity. Population growth.Birth control measures. Reproductive and child health programmes. Reproductive rights of women. Familywelfare services - community based assistance to family, daycare services, services for families in povertyand with problem children. Rehabilitation of juvenile delinquents. Rehabilitation and services for the aged.Development programmes at central and state level for women and children. Family laws and family courts.Agencies and organizations involved in the welfare of children, women and family. Rights of women andchildren. National policy for children. National commission for women.

FAMILY RESOURCE MANAGEMENT

Unit-I: Resource Management and Consumer Science

Interdisciplinary nature of management and systems approach to Family Resource Management.Concepts of management: Goal types and goal setting. Value types. sources of learning values and theirimportance to family; Standards -types and relationship with values and goals. Resources - types,characteristics, and factors affecting use. Needs and wants. Communication - importance. and components.Process of management - planning. controlling, evaluating, organizing and their application to resourceuse and resource development. Decision making process. types. factors affecting decisions, decisionconflicts and coping strategies in resolving conflicts in the family. Family life cycle-time, energy andmoney demands. Application of management process to time and energy for work simplification. Fatigue- meaning, types, causes, effects and remedies. Techniques of time and motion studies and applicationof Mundel’s classes of change in household work agricultural and allied tasks.

Household energy forms: sources, fuels and their classification. Energy crisis, its causes andimplications for energy management in homes. National efforts for energy and environmental conservation.Equipment, tools and accessories for rural and urban houses, their selection, maintenance and care.Ergonomic designing improvements in making equipments worker friendly.

Money: its types and function. Application of management process to money for realization of goalsand raising socio-economic stats of family.

Family income: types. sources and contributions, methods of handling family income Financial)planning. controlling and evaluation. Guidelines for budgeting. Engel’s law of expenditure, account keeping,investment and savings. Banking, e-banking and insurance. Credit - rural and urban credit sources.Advantages, disadvantages. selection and repayments. Credit/debit cards. Consumer problems, ConsumerProtection Act. and other laws. Grading, standardization and packaging.. Fraudulent practices. Publicdistribution system. Consumer rights and responsibilities and consumer protection services/measures,’Consumer organizations and their roles. Basic Economic laws - Demand, supply, consumer surplus, pricemechanics in various competitions. price index, inflation, deflation, income distribution. Cost of living,standard of living, factors affecting standard of living.

National Income: Methods of calculation. Taxes - types, principles and procedure of income taxcalculation, preparation of income tax statement. Consumer and public utilities. Consumer cooperatives,role of media in consumer information.

Market- Types of markets. their functions and pricing. E-marketing and rural super market”.marketinginformation systems. Sales management and product promotion. Consumer behaviour with income effect.price effect. scale of preference. consumer state of equilibrium with indifference curve. Consumer goods

HOME SCIENCE AND FAMILY RESOURCES MANAGEMENT

54


- types. buying motive; channels of distribution - meaning. types. advantages and disadvantages. Consumerretail services. Advertising - role, types and legislation, Price determination. International trade. worldtrade organization and trade related intellectual property rights (TRIPS). Right to Information Act.

Concepts and Principles Human Resource management: Human resource - policy, recruitment/selection, placement and promotion, motivation. learning concepts and principles, Importance and Scopeof entrepreneurship. Basic concepts: enterprise, entrepreneurship, business enterprise and economicsystem, entrepreneurship development and employment promotion. characteristics of an entrepreneur.Sources of information or, project proposals and kinds or information needed. Role of government andprivate organization in financing. Agencies for entrepreneurship development - Role and functions of small- scale industries. KVIC, DRDA, DIC, voluntary organizations, state and central level agencies. Behaviouraland managerial factors affecting entrepreneurship. Financial input and management -formulating projectproposal, feasibility report, and means of finance, working capitals, calculating risk, and information onassistance schemes.

Environment and Human Ecology: Man, environment and resources, micro and macro environment,family as an ecosystem, impact of environment on family life, environment and health hazards due topollution. Different types of pollution - air, water and noise. Role of homemaker in improving homeenvironment.

Unit-II: Housing and interior space designing

Identifying family housing needs and future projections. Selection of site - orientation and zoning.Factors to be considered in house planning - space requirements for various activities and room layout.Drawing house plans for different income groups and activities. Lighting, electrical and sanitary fittingsand fixtures. Functional design for work areas and storage space. Space saving housing plans. Differenttypes of houses, economic house construction. Building materials - characteristics, selection and suitabilityfor low cost rural and urban housing. Eco friendly building materials and building designs. Advantages ofowing and renting a house. House ownership. Building bye - laws. Estimating cost of building a house.Housing finance - sources and cost. Government / semi-government housing schemes / programmes.Housing problems and research needed. Role of NBO, CBRI. Acoustics and its importance in homes.Rain water harvesting. Effect of environment on planning landscaping.

Importance of Interior space designing

Elements and principles of art and their application in interior decoration. Design and its types. Colour- its importance in interior decoration, psychological effect of different colours, colour theories, colourschemes and their application in interior decoration. Effect of hue, value and intensity. Accessories -importance, role in interior decoration, types, and placement. Furniture - types, selection, arrangement,care and maintenance. Household furnishing- types, selection, care and maintenance. Wall treatments,window types and window treatments. Floor and floor coverings. Lighting - functions, natural and artificiallight - sources, types, lighting fixtures, lighting for specific areas and activities. Creating optical illusionthrough colour and light. Flower arrangement - selection and care of flowers, types of arrangements,application of art principles, tools and accessories used.

Ergonomics - its significance and scope:

Work, worker and work place relationship. Human costs of work in relation to affective, cognitive,temporal and physical components. Anthropometry and its application in designing house and its interiorsand consumer products. Functional design and arrangement of work places for different occupationalactivities: kitchen, laundry, storage areas, office space etc. Ergonomic designing of furniture and

55

equipment. Determining physiological cost of work. Posture - its importance in work, effect on healthand output of work. Planning interiors for people with special needs.

Unit- Textiles and Apparel designing

Textile Science & Quality Analysis

Textile fibers- processing /manufacturing, properties of cotton, silk, wool, rayon and synthetics.Blending- principles, types and technology. Textile yarns- classification, characteristics and uses.Advantages and disadvantages of shuttle less looms. projectile ,rapier, air jet and water jet looms. Woventextiles- basic and special weaves-leno, double cloth, dobby, jacquard, warp and weft figuring, terry, pile,huck-a-back. Study of damasks, brocades, carpets, shawls, weave calculations and economics ofproduction. Comparison of woven and knitted structures. Production of specially knits and integral garments.Textile design centers and their functions.

Classification of dyes and pigments. Natural dyes-importance, sources, method of dyeing. Syntheticdyes-composition, properties and application on different textiles. Basic methods and styles of printing.Printing auxiliaries. Technological advances in dyeing and printing. Assessment of colorfastness of dyedtextiles. Different types of finishes and their relevance to consumers. Importance of textiles and appareltesting, standardization and quality control. Fiber testing- length, fineness, evenness and strength. Yarntesting- twist, count, cloth cover, crimp, evenness, strength and elongation. Fabric testing - fabric count,balance, weight, thickness, strength, (breaking, tearing, bursting) elongation, abrasion resistance, billing,crease, recovery, stiffness, drapability, handle, air and water permeability, thermal conductivity,flammability, qualitative and quantitative estimation of blends and mixtures in textiles. Apparel testing-quality specifications and standards in cutting, sewing, supplies, finishing and packing.

Apparel Designing, Manufacturing and Industrial Management

Analysis of traditional and contemporary textile designs of India and other countries. Application ofart principles in apparel and textile designing. Types of motifs and design repeats. Study of historiccostumes in relation to fabrics, motifs and colours and other related accessories of different states ofIndia. Fashion-History and evolution from 1900 to date influence of fashion on apparel trends. Analysisand interpretation of fashion forecasts and fashion cycle. Factors influencing apparel designing and clothingselection. Clothing needs of different age groups and for different figures types. Pattern making techniquesand grading. Fitting problems. Sewing techniques and their applications in manufacturing of apparel/garments. Machinery and equipment for apparel manufacturing. Finishing and packaging of apparels.Apparel brands and costing. Trends in production, marketing, distribution and consumption, sales promotiontechniques for textiles and apparel. Textile industry in India-status of the industry over a decade withreference to cotton, silk, wool, jute, rayon and synthetics. Garments and hosiery industries. Export andimport policies of textiles and apparels. Export infrastructural facilities and incentives. Techniques ofretailing and merchandising of textiles and apparel industry. Need for consumer education in textiles andclothing. Status of textile and apparel industries in the global scenarioGATT/WTO, ISO 9000-2000 seriesand ISO 14000 series SWOT analysis, problems of industries and remedial measures.

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HOME SCIENCE AND FAMILY RESOURCES MANAGEMENT

17. Environmental Science

PAPER – I (B) AND PAPER - II

Unit 1

Definition and scope of environment science and its interrelationship with other sciences andagriculture. Origin and evolution of the earth and its environs-atmosphere: hydrosphere. Lithosphere andbiosphere. Biogeochemical cycles. Components of environment - biotic, abiotic and social. Weather andclimate. History and evolution of human settlement.

Unit 2

Basic ecological concepts-habitat ecology, systems ecology, synecology, autecology. Ecosystemconcept. Structure and functions of biotic and abiotic components. Energy in ecosystems and environment.Energy exchange and productivity-food chains and food webs-ecological pyramids, nutrient cycles andrecycle pathways. Population - characteristics and measurement. Communities-habitats, niches; populationdynamicsspecies and individual in the ecosystem. Recent trends in ecology. Types characteristic features,structure and function of forest, grassland, plantation, desert. Aquatic and agro ecosystem. Ecologicalsuccession - types and causes.

Unit 3

Biodiversity concepts, levels and types, changes in tune and space, centres of origin, speciesconcept. Significance of biodiversity. Plant genetic resources, exploration and collection: plant introductions;migration and utilization: IUCN classes and concept of threatened and endangered species. Principles ofconservation of biological diversity insitu and ex-situ. Causes of loss of biodiversity: introduction of exoticsand invasive plants. Methods of conservation, role of national parks, wildlife sanctuaries, biospherereserves. National and global conservation measures, institutions and conventions. Indian BiodiversityAct- 2002. Biodiversity and economics with special reference to India. Biodiversity in relation to globalenvironmental changes. Biodiversity hot spots in India and world. Forest policies and legislation in India.Role of forests in national economy. Forest types of India and their salient features. Introduction tosuccession. Climax and retrogression. Concept and definition of agro forestry, social forestry, communityforestry and farm forestry. Benefits and constraints of agro forestry. Historical development of agro forestryand overview of global agro forestry systems.

Unit 4

Composition of air. Air pollution: sources and classification of major air pollutants. Smoke, smog,photochemical smog and SPM. Methods of air pollution monitoring. Effects of air pollutants on crops.vegetation, animals and human health; acid rain; mitigation measures for combating air pollution. Nationaland international laws and policies on air pollution. Permissible limits of air pollutants in the residential,commercial and industrial areas. Noise pollution-concept and effects.

Unit 5

Soil and water pollution: sources and types of soil and water pollutants. Effects of pollutants onsoil health and productivity. Radioactive pollutants, their lifetime and disposal. Point and non-point sourcesof water pollution, major types of water pollutants, their impacts on environment and agro-ecosystems.Pollution in Freshwater bodiesponds, lakes, rivers and wells. National and International laws and maximumpermissible limits of soil and water pollutants.

57

Physical, chemical and biological properties of wastes. Effluent treatment processes for majorindustries viz: distilleries. paper and pulp, sugar, sewage and other agro-industrial wastes. Resource, productrecovery, recycling and value addition to wastes. Biodegradation and bioconversion of organic wastes-composting, landfills. Vermicomposting, biogas. animal feed. mushroom cultivation etc. Use of sludge.flyash. effluents and other agro industrial wastes in agriculture. Microbial. chemical and phytoremediationprocesses. Microbiological and public health aspects of waste disposal.

Unit 6

Climate change: Global warming and greenhouse effect, sources and sinks of green house gases,major GHGs, analytical techniques of monitoring greenhouse gases in atmosphere. Global climate change-its history and future predictions. Impact of climate change on agriculture, forestry, water resources. sealevel rise, livestock. fisheries, coastal ecosystem and dynamics and pests and diseases and overallecological processes. Climate change and food security. Contribution of agriculture and forestry to climatechange. International conventions on climate change. Stratospheric Ozone layer depletion-effect of UV-B radiation on plants and human health.

Unit 7

Energy consumption pattern in urban and rural India. Types of renewable sources of energy. Solarenergy; concepts of heat and mass transfer. design of solar thermal system and their applications inheating. cooling. distillation. drying. dehydration etc., design of solar photovoltaic systems, powergeneration for rural electrification-water pumping, solar ponds. Wind energy for mechanical and electricalpower generation, types of wind mills. Geothermal and tidal energy. Biogas from animal and agriculturalwastes; types of biogas plants, utilization of biogas for heating, cooking lighting and power generation.Characteristics of biogas slurry and its utilization. Energy from biogas. Liquid fuels from petrocrops, energyplantation crops. Concepts of producer gas; characterization of materials for producer gas, types ofgasifiers. Animals draft power and its utilization in rural sector. Briquetting of agro-wastes for fuel. Potentialof renewable energy sources in India, Integrated rural energy programme.

Unit 8

Natural resources of India: land, soil, water and forest: their conservation and management includingwildlife. Effects of deforestation on soil erosion. Land degradation. Enviromnent and rural economy.Wasteland : their extent, characteristics and reclamation. Soil and water conservation, rain water harvestingand watershed management. Desertification and biological invasion. Rain water harvesting. Mineralresources: use and exploitation, environmental effects of extracting and using mineral resources. Disastermanagement: floods, droughts. earthquakes. Tsunami, cyclones and landslides. Nuclear hazards.Environmental impact assessment for physical. chemical. biological and socio-economic factors. Legislativeimplications of EIA, environmental impacts tatement and enviroiunental auditing. Major global envirorunentalissues.

Human population and environment: Population growth. variation among nations. Population explosion- Family Welfare Programme. World food resources. World food problems. Environment and human health.Environmental ethics: issues and possible solutions. Environmental policies and laws in India. Publicenvironmental awareness. Human rights. Role of information technology in environmental and human health.Industrial pollutants. Sea weeds and their utilization in agar, alginic acid, carrageenan. agarose andagaropectin production.

Unit 9

Frequency distribution. Mean. median. mode and standard deviation. Nomral, binomial and Poisson

ENVIRONMENTAL SCIENCE

58


distribution. Correlations - partial and multiple. Regression coefficients and multiple regression. Tests ofsignificance I and Chi-square tests. Experimental designs basic principles, completely randomized.randomized block, latiil square and split plot designs.

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18. Forestry

PAPER - I (B) & PAPER - II

Unit 1

National Forest Policy 1894, 1952 and 1988. Indian Forest Act, 1927. Forest Conservation Act,1980 and Wildlife Protection Act, 1972. Forests-extent, basis for classification and distribution in India.Geographical distribution and salient features of major world forest types. Role of forests in nationaleconomy - productive, protective and ameliorative, tribal and rural livelihoods. Forest types of India:distribution and types. Succession, climax and retrogression. Concepts of biomass, productivity, energyflow and nutrient cycling in forest ecosystem. Effect of global warming, pollution and acid rain on growthand regeneration of forest trees.

Unit 2

Concept and definition of agroforestry, social forestry, community forestry and farm forestry. Benefitsand constraints of agroforestry. Historical development of agroforestry and overview of global agroforestrysystems. Classification of agroforestry systems: structural, functional, socio-economic and ecological.Diagnosis and design of agroforestry system. Land capability classification and land use. Criteria of anideal agroforestry designproductivity, sustainability and adoptability. Multipurpose tree species and theircharacteristics suitable for agroforestry.

Unit 3

Plant management practices in agroforestry. Tree-crop interactions: ecological and economic. Conceptof complementarity, supplementarity and competition. Productivity, nutrient cycling and light, water andnutrient competition in agroforestry. Concept of allelopathy and its impact on agroforestry. Energy plantations- choice of species and management. Lopping of top-feed species such as frequency and intensity oflopping. Organic farming. Financial analysis and economic evaluation of agroforestry systems: cost benefitanalysis and land equivalent ratio. Agroforestry practices and systems in different agro - ecological zonesof India.

Unit 4

Extent and causes of land denudation. Effects of deforestation on soil erosion, land degradation,environment and rural economy. Wastelands: their extent, characteristics and reclamation. Watershedmanagement and its role in social, economic and ecological development. Biomass production for fuelwood, small timber, raw material for plant based cottage industries, non-wood forest products such asgums, resins & tannins, medicinal plants, essential oils, edible fruits, spices, bamboo and canes. Woodquality and wood preservation. Plywood and pulp industries.

Unit 5

Forest mensuration - definition, object and scope. Methods of measuring diameter, girth, height,stem form, bark thickness, crown width and crown length and volume of trees. Volume estimation ofstands, current and mean annual increment. Classification of volume tables. Forest inventory: kinds ofenumeration, sampling methods, sample plots, surveys, inventory preparation and photo interpretation.Point sampling. GIS and remote sensing - concept and scope.

Unit 6

Definition, object and scope of silviculture. Site factors - climatic, edaphic, physiographic, biotic

60


and their influence on forest vegetation. Forest regeneration: natural and artificial. Silvicultural systems- high forest (clear felling, shelterwood and selection system) and coppice systems. Silviculture ofimportant tree species - Populus, Eucalyptus, Dalbergia, Acacia, Tectona, Shorea, Prosopis, Casuarina,Pinus, Gmelina, Azadirachta, Diospyros, Pterocarpus, Anogeissus, Santalum, Quercus, Albizia andBamboos.

Unit 7

Seed collection, processing, storage, viability and pre-treatment. Seed dormancy and methods forbreaking dormancy. Seed testing and germination tests. Seed certification. Forest nursery - need, selectionand preparation of site, layout and design of nursery beds. Types of containers. Root trainers. Growingmedia and sowing methods. Management of nursery-shading, watering, manuring, fertilizer application,weed control, insect pest and diseases control. Planting techniques:site selection, evaluation andprotection. Soil working techniques for various edaphic and climatic conditions. Planting patterns. Plantspacing, manure and fertilizer application, irrigation/moisture conservation techniques. Choice of species.Afforestation of difficult sites: saline-alkaline soils, coastal sands, lateritic soils, wetlands, ravine andsand dunes, dry and rocky areas, cold desert. Tending operations - weeding, cleaning, climber cutting,thinning - mechanical, ordinary, crown and selection thinning, improvement felling, pruning and girdling.Forest fires: causes, types, impacts and control measures. Major forest pests and weeds.

Unit 8

Forest management: definition and scope. Concept of sustained yield and normal forest. Rotation.Estimation of growing stock, density and site quality. Management of evenaged and unevenaged forest.Regulation of yield in regular and irregular forests by area, volume, increment and number of trees. WorkingPlan. Joint Forest Management. Conservation and management of natural resources including wildlife.Forest valuation - Internal rate of return, present net worth and cost benefit analysis.

Unit 9

Tree improvement: nature and extent of variations in natural population. Natural selection. Conceptof seed source/ provenance. Selection of superior trees. Seed production areas, exotic trees, land races.Collection, evaluation and maintenance of germplasm. Provenance testing. Genetic gains. Tree breeding:General principles, mode of pollination and floral structure. Basics of forest genetics - inheritance, Hardy-weinburg Law, genetic drift. Aims and methods of tree breeding. Seed orchard : Types, establishment,planning and management, progeny test and designs. Clonal forestry - merits and demerits. Techniquesof vegetative propagation, tissue culture, mist chamber. Role of growth substances in vegetativepropagation.

Unit 10

Frequency distribution. Mean, median, mode and standard deviation.Normal, binomial and Poissondistribution. Correlations - partial and multiple. Regression coefficients and multiple regression. Tests ofsignificance-F and Chi-square tests. Experimental designsbasic principles, completely randomized,randomized block, latin square and split plot designs.

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19. Food Science & Technology

PAPER-I (B) AND PAPER-II

Unit 1

Introduction of Food Technology: Definition, scope and opportunities, Food industries developmentin the country, Food security, Nutrition security, community nutrition.

Unit 2

Causes of food spoilage, sources of microbial contamination of foods, food borne illnesses, wateractivity and it relation to spoilage of food. Spoilage of processed products and their detection. Safetyrelated quality management systems.

Unit 3

Food attributes - color, texture, flavour, nutritive value and consumer preferences. Composition andrelated quality factors for processing. Factors affecting food quality, quality measurement, qualitymanagement sytems.

Unit 4

Method of food preservation - heat processing, pasteurization, canning, dehydration, freezing,fermentation, irradiation and chemical additives. Refrigerated and modified atmosphere storage, aspeticpreservation, hurdle technology, hydrostatic pressure technology, microwave processing etc.

Unit 5

Use of non-thermal technologies (micro filtration (UF & MP) bactofugation, ultra high voltage electricfields, irradiation, thermosonication), alternate-thermal technologies (ohmic heating, dielectric heating,infrared and induction heating) & biological technologies (antibacterial enzymes, proteins & peptides) infood processing.

Unit 6

Unit opreating of food processing machineries for various unit operations, Mass and energy balancein food processing. Packaging materials - properties and testing procedure, packaging of fresh andprocessed foods. Shelf life studies. Recent trends in packaging - aseptic, modified atmosphere. Vacuumand gas packaging etc. Nutritional labeling requirements of foods. Requirements and functions of containers.Principles of package design.

Unit 7

Flavour composition of food/beverages (identification and quantitative analysis of the flavourprecursors and their products. Characterization of the

staling reaction using stable isotopes). Flavour

composition of foods/beverages in relation with maturation and microbial activity/or the processingconditions (e g. fermented dairy products, beer, wine, honey, fruits) etc. Analysis of odour - activecompounds of foods/beverages (Charm analysis). Synthesis of flavour by micro organism and plant cells.Lipid derived flavours. Investigation of The equilibrium of key flavour compounds that govern the flavourstability of beverages. Natural antioxidants constraints in spices.

Unit 8

Socio-cultural, physiological and economical consideration for food appearance, domestic and exportmarketing. Consumer ti-ends and their impact on new product development. Product development - To

62


conceive ideas, evaluation of ideas, developing idea in to products, test marketing and commercialization.Role of food in human nutrition- Nutritional disorders ‘associated with foods. Diet therapy TherapeuticEngineered Fabricated foods, organic foods, specialty foods.

PAPER - II

FOOD SCIENCE AND TECHNOLOGY

Unit 9: Post Harvest Technology of Fruits and Vegetables

Post harvest handling, and storage of fresh fruits and vegetables. Maturity standards, pretreatmentsand pre-packaging, refrigerated storage and transportation, pack house operation. Preparation of fruitsand vegetables for processing. Minimally processed products.

Unit 10: Processing Fruits and Vegetables

Thermal processing - process time evaluation for canned products, process optimization, asepticcanning, methods for canning of different fruits and vegetables. Dehydration and associated qualitychanges during drying and storage of hydrated products. Solar drying. Intermediate moisture foods.Preparation and utilization of fruits and vegetables, juice in non-fermented aerated beverages. Membranetachnology. Chemistry and manufacture of peptic role in gel formation and products like jellies andmarmalades. Technology of preserve; pickles, chutneys and sauces. Nature and control of spoilage inthese products. By-product utilization of fruits and vegetables processing industry. FPO and relatedformalities to, obtain it. Frozen fruits and vegetables–methods, IQF products, packaging, storage andthawing. Tomato products-juice, puree, paste, soup, sauce and ketchup. Other convenience foods fromfruits and vegetables.

Unit 11– Food Grain Processing

Structure of different grains like wheat, rice, barley, oat, maize, millets etc. Milling of grains. Wheatflour/semolina and its use in traditional/nontraditional foods like breads, biscuits, cakes, doughnuts, buns,pasta goods, extruded, breakfast and snack foods. Preparation of vital wheat gluten and its utilization-Instant ready mixes. Milling and parboiling of rice: by-products of rice milling and their utilization. Processedproducts from rice, Pearling, malting, brewing and preparation of malted milk foods from barley. Milling ofoats and its processing into flakes, porridge, oatmeal etc. Wet and dry milling of corn, manufacture ofcorn flakes, corn syrup, corn starch, corn steep liquor and germ oil, confectionary products

Unit 12 - Legume and Oilseed Processing

Structure and composition of pulses and their importance in Indian diet. Milling ad processing ofpulse-germination, cooking, roasting, drying, canning and fermentation.

Use in traditional products, protein concentrates and Isolates; Oilseeds; edible oil sews, compositionand importance in India. Oilseed processing; Oil extraction and its processing. Production, packagingand storage of vanaspati, peanut butter, protein concentrates, isolates and thier use in high foods. Exportof oilseed cakes. International market and consumer preferences for quality in cakes for use in texturedvegetable proteins.

Unit 13 - Food Quality Management

Objectives, importance and functions of quality control. Quality systems and tools used for quality

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assurance including control charts, acceptance and auditing inspections, critical control points, reliability,recall and liability, The principles and practices of food , plant sanitation. Food and hygiene regulations.Environment and waste management. Total quality management, good managment practices. HACCP &Codex in food. International and National food laws. US-FDA/ISO-9000 etc. Food adulteration, food safety.Sensory evaluation, pawl screening, selection methods. Sensory and instrumental analysis quality control.Quality control of food at all stages & for packaging materials. Quality certification, record keepingmaterials, manuals and other documents.

FOOD AND NUTRITION

Unit 1: Ccommmunity Nutrition

Food production and consumption trends in vatious states and in India in reletion to population.Cereals, pulses, oilseeds, vegetables, fruits, meat, eggs, fish, poultry and milk- their nutritive value andcontribution in India diets. Food security at household and national level. concept of geern, white, yellowand blue revolution. Impact of green revolution on food production and conumption. Biotechnologicalapplications for augmentation in food production. Concept of organic foods. Assessment of communitynutritional status anthropometry, diet survey, biochemical and clinical methods. Indicators/parameters.India and International Standards used to quantify malnutrition. Nutrition survellance. Nutrrition duringemerrgencies like farmings, floods etc. Assessment of body composition and its importance. Majornutritional problems in India- causes, magnitude and distribution. National food and nutrition policies andprogrammes to combat malnutrition- the strategies, targets, progress and impact. Functional significanceof malnutrition. Planning and conducting a research and impact. Functional significance of malnutrition.Planning and conducting a research project. Collection, analysis and interpretation of data report writing.

Unit 4: Food Safety and Quality Control

Natural, microbial and chemical toxicants, pesticide residues, common adulterants, mycotoxins andanti-nutritional factors in foods, their harmful effects on health and methods of eliminating them. Foodspoilage and its prevention. Food hygiene. Sampling and specification of raw materials. Application offood standards and their specifications for foods, food products, additives, preservatives, colouring agents,emulsifying and stabilizing agents and anti oxidants. Various methods/ techniqes for the assessment ofquality of different foods. Selection of sensory panel and sensory evalution of food products. Gradingand marketing of standards and specification of finished products. Importance of quality control &assurance, food laws and regulation.

Units 2: Macro and Micro Nutrients in Human Nutrition

Body composition. Distinction between requriements and recommendations. Factors affectingrequriements and formulation of recommended allowance of energy, proteins, vitamins and minerals fordifferent age and activity group. Functions, source and utilization of carboydrates, fats, proteins, vitamins,minerals, fiber and water in human body. Regulation of food intake. Nitrogen balance. Protein qulity. Aminoacid requriements and amino acid imbalance. Nutrient adaptation to low intake of energy and protein.Relationship between energy and protein requlerments. Inter-relationship between vitamins, minerals andhormons.

Unit 3: Nutrition during Life Cycle

Nutritional reqiurements during infancy, preschool age, adolescent and adulthod. Physiologicalchanges in body composition during pregnancy. Iactation and geriatrics. Planning of meals for differentsage group considering sex. occupation and economic status. Infant and child feeding practices in Indiaand importance of promoting healthy feeding practices, growth monitoring and immunization.

FOOD SCIENCE & TECHNOLOGY

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Unit 4: Therapeutic Nutrition

Therapeutic nutrition-Its importance and scop. Therapeutic adaptation of normal diet. Commercialpreparation for therapeutic uses. Health foods and supplements. Methods and problems of feeding patients.Etiology, symptoms and dietary management of overweight, underweight, influenza, malaria, measles,pneumonia, typhoid, tuberculosis, gout etc. Etiology, symptomis and dietary treatment of candiovascular,diabetes, digestives and renal disorders. Foods allergy. Diet followering burns. Dietary factors related tocancer. Dietary recommendation for blood donors. Nutrition and immunity. Nutrition and alcoholism.Guidelines for follow up nutrition and rehabilitation of the sick and injured Management of a dietarydepartment.

Unit 5: Laboratory Techniques in Human Nutrition

Techniques for the estimation of carbohydrates, lipids, proteins, vitamins and minerals.Principales of chromatography, spectrophotomentry, repirography, calorimetry and flamephotometry. Role of GLC and HPLC in food analysis. Use of radioisotopes in nutrition research.Principles of animal assay and designing an animal experiment-selection of animals, physicallaboratory facilities, diets and feeding.

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20. Economics and Agricultural BusinessManagement


Unit 1 : Economic Theory

Managerial economics, objectives of the firm and basic economic principles. demand and revenueanalysis - types and determinants of demand; demand function and elasticities, demand estimation andforecasting; production analysis and input demand-production function. laws of returns, productionelasticities and input demand; cost and supply analysis - cost concepts, cost-output relationships, costfunctions and estimation, supply analysis: determination of price and output under different marketstructures. government interventions and pricing; pricing models: risk and uncertainty - decision makingunder risk and uncertainty; the national income, consumption, investment, aggregate demand, saving,inflation; economic growth; business fluctuations and stabilization policy; Basic concepts and theories ofinternational trade.

Unit 2 : Agricultural Environment

Role of agriculture in Indian economy; Agricultural output - crops. livestock, poultry, fish, forestryetc.; Productivity and performance of Indian Agriculture; Agricultural inputs-seed fertilizer, plant protection,irrigation, mechanization, cattle feeds and fodder: Problems and policy changes relating to farm supplies,farm production, agro processing. agri- finance etc. in the country; linkages among sub sectors of theagribusiness system, agribusiness industries seed, fertilizer, pesticides, food, farm machinery; economicreforms arid agribusiness sector commercialization, liberalization, privatization, globalization, aridconsumerism; emerging trends in agri production, agri-proccssing, agri-marketing, agri exports-imports.WTO, AOA, FTA, agri policy; cooperatives in agribusiness; agribusiness policies; procurement, bufferstocking and public distribution system, contract fanning-status, issues and challenges; regulatory andsupport systems for agribusiness in India. AoA- market access, domestic support and exportcompetition. SPS measures, anti-dumping, protection tariff and non-tariff measures. Agricultural tradestructure in India

Unit 3: Quantitative Tools for Decision Making

Time Series Analysis: Growth curves arid their estimation; Index numbers. their characteristics andconstruction; Econometric models; linear. The BLUE properties of least squares estimate; Problems ofmulticollinearity, auto-correlation and heteroseedasticity; Dummy variables.

Linear programming methods - formulation of LP problems and their solutions in agriculture andallied sectors; Simplex method of solving maximization and minimization problems; transportation andassignment problems; PERT and CPM; Sensitivity analysis.

Unit 4 : Organizational Behaviour and Human Resource Management

The agribusiness systems, management processes, managerial skills, decision making models,management by objectives, organizational culture, managing change, leadership styles group dynamics,motivation. Human resources: environment and planning, training and development, performance appraisal,participative management.

Suggested additions in the syllabus for Agri-Business Management.

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Unit 5: Financial Management

Objectives and functions of financial management, fundamentals of accounting and book-keeping;financial statements - balance sheet, income statement, and cash flow statement - and their analysis;agri-business financial systems in India.

Unit 6: Marketing Management

The concept, definition and scope of marketing management; consumer behavious; marketsegmentation and targeting; marketing mix; product mix; product planning and product management,marketing information system and marketing research; product promotion.

PAPER - II

(A) ECONOMICS AND AGRICULTURAL BUSINESS MANAGEMENT

Unit 1 : Agricultural Development and Policies

Role of agriculture in economic development; Growth and development, characteristics of developingAnd developed economics; Theories of development; Role of economic, technological, social, cultural,political and environmental factors; Interdependence between agricultural and industrial development;Growth models - Harrod-Domar, Neoclassical, Von Neumann, Development strategies in India; Five-yearPlans and agriculture.

Agricultural growth analysis - determinant of agricultural growth and its measurements; Planningmodels, features of planning in capitalist, socialist, neo-socialist and mixed ecnomics; Types of planning- micro level, regional, sectoral, agro-eco agricultural development; Role of NGOs and SHGs in agriculturaldevelopment; Characterizing, agricultural growth, changes in cropping pattern, decomposition analysisand sources of output growth; analysis of instability; Capital formation, crop livestock insurance.’infrastructure; Transfer of technology - constraints to technology adoption, yield gap analysis and researchplanning; agricultural information system.

Agricultural policy analysis and reforms - energy, water, fertilizer, land, seed, labour, technology,rural infrastructure, marketing, pricing, trade etc.

Concepts of food security, production oriented policies, food price policies, food subsides, foodsafety net, and food quality. Measurement of poverty, poverty alleviation programmes.

Unit 2 : Natural Resource Management

Characteristics and classification of natural resources; Sustainability issues in natural resources;Role of economics in natural resource accounting, planning, management and policy formulation; Socialwelfare function; Allocation of renewable and non-renewable resources (fisheries, forests, water, land etc.)under various market structures: Management strategies for major natural resources; GovernmentProgrammes for conservation* and development of natural resources.

Unit 3 : Farm Business Management and Production Economics

Basic principles of farm management - marginal returns, opportunity cost, cost substitutionequimarginal returns, enterprises combination, time comparison, and comparative advantage Cost conceptsand analysis; Farm efficiency measures: Farm financial analysis: Farm planning and budgeting; Book keepingand accountancy; Process of decision making under different knowledge situations; Risk and uncertaintyin agriculture (including livestock., horticulture, fisheries, forestry etc.) -measurement and management,Diversification and insurance in agriculture and allied sectors.

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Forms and applications of production functions - linear, quadratic, square root, Spillman, cubic, semi-log, Cobb-Douglas, CES, VES, etc; Dualities between production, cost and profit functions; Derivation ofsupply’ and factor demand functions from production and profit functions; Optimization of resourceallocation; Product relationships; Resources-enterprise organisation; Resource-use efficiency and returnsto scale; Concept of frontier production function; Concept of total factor productivity; Rainbow (Green.White, Yellow. Blue etc.) revolution.

Unit 4 : Agricultural Finance

lmportance of agricultural finance; Rural credit structure-demand, supply, sources and forms.Estimation of credit requirement; Cost of credit/capital, Credit appraisal- 3 Rs and 3 Cs of credit; Reformslin agricultural credit policy: Innovations in agricultural financing microfinance, kissan credit cards; Roleof institutions in agri-finance -public and private sector banks; cooperative MFIs; SHGs; internationalfinancial institutions; Principles of agricultural financial management: Successes and failures of co-operative sector in India; Role of co-operatives under emerging economic scenario.

Unit 5 : Agricultural Marketing and Price Analysis

Marketing in a developing economy; Structure, conduct and performance analysis: Marketable andmarketed surplus; Marketing functions; Processing. transportation. storage and warehousing: Forwardtrading, future market: and commodity Boards: Channels in marketing, price spread, and efficiency;Problems in marketing agricultural produce: - Government interventions including regulated markets.procurement, buffer stock Operations, co-operative marketing etc.: Demand and supply models-formulation. estimation and projection: Marketed surplus models: Marketing of agricultural inputs: Marketintegration; Price stabilization measures and policies.

(B) AGRI-BUSINESS MANAGEMENT

Unit 6: Organizational Behaviour and Human Resource Management

The agribusiness system management processes, planning, controlling. organizing. motivating andleading; decision making; managerial skills-. levels of managers; organizational context of decisions;decision making models; management

.by objectives; organizational culture, management of organizational

conflicts; managing change, -leadership styles ;group dynamics: motivation. Human resource environmentand planning, job analysis and design recruitment, selection, induction and placement; human resourcetraining and development: management development; performance appraisal and Job evaluation wageand salary administration; promotion, transfer, separation, absenteeism and turnover, employee welfareand safety; morale: personnel supervision; styles; participative management; labour management relations;negotiation and negotiating skills.

Unit 7 : Financial Management

Fundamentals of acccounting and book-keeping; objectives and functions of financial management:analysis of financial statements- balance sheet, income statements, cash flow statement, capital structuretheories; sources of long term finance and cost of capital. concepts and components of working capital,managing working capital - cash management, dividend decision; capital budgeting, appraisal criteria;agribusiness financing system in India-money and capital markets, national, regional and global financialinstiutions; rural insurance; risk management; micro-credit.

Unit 8 : Marketing Management

Indian marketing environment; rural marketing; agricultural marketing system, .wholesailing andretailing, consumer behaviour; the buying process; marketing mix; marketing strategy; planning marketing

ECONOMICS AND AGRICULTURAL BUSINESS MANAGEMENT

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mix; market segmentation, marketing organization, market information system, market research, marketingextension; rural retailing-, international marketing and finance.

Unit 9: Production and Operations Management

Agricultural productivity management; operations management of an agro industrial unit includingoperations system and processes; productivity of operations: work force productivity; facilities management;operations planning and control; material and supply chain management; quality management.

Unit 10 : Strategic Management

Corporate strategy and planning including its frame Work, strategic management including theprocess, elements and models, Corporate management, SWOT analysis, strategy and structure, strategicanalysis, strategy and technology, strategy and leadership, total quality management, the customerresource, development of strategy, creating competitive advantage strategy, implementing and evaluationof strategy.

Unit 11: Entrepreneurial Skills and New Venture Planning

Enterepreneurship and small business concepts; process of business opportunity identification;project feasibility study; detailed business plan preparation, managing small enterprises; planning forgrowth; sickness in small enterprises. Government policy for promotion of small and tiny enterprises;rehabilitation of sick enterprises; entrepreneurship.

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21. Agricultural Technology Transfer


Unit 1: Fundamentals of Agricultural Extension and Communication

Concepts of Agricultural Extension and Communication. Historical and emerging perspectives ofAgricultural Extension in India and other countries. Conceptual and philosophical similarities anddissimilarities among extension education, adult education and continuing/distance education. Scopeand role of Agricultural Extension/home Science Extension Veterinary and Animal Husbandry Extension/Dairy Extension/Fishers Extension in Rural Development. Farming System Research and Extension(FSR&E) and participatory development approaches. National Agricultural Extension System andNetworking of State development Departments, State Agricultural Universities- Indian Council of AgriculturalResearch. NGOs, Cooperatives and private Organizations. Human Behavioral Dimensions related toAgricultural Extension. Concepts of teaching and learning process–principles of learning as applied toagricultural extension. Understanding of basic rural institutions, social structure, culture and norms.Social and technological change processes, group dynamics Concepts and theories of rural leadership.Concept and modules of communication, credibility, fidelity, empathy and feedback in communication.Concept and stages of Innovation - decision Process. Innovation attributes and consequences ofInnovations. Concept and elements of diffusion and adoption categories.

Critical analysis of Extension systems of SAARC and other selected countries (USA, UK, Japan,Philippines, Israel etc.) meaning and characteristics of attitude, factors affecting attitude change;

Andragoy and theories of adult learning

Unit 2: Information Communication Technologies in Agricultural Extension

Concept of Information Communication Technology and its role in agricultural development. Extensionteaching methods and audio-visual aids; classification, selection and use. Information CommunicationTechnologies -print and electronic media, e-mail. Internet, use of multi media, video and teleconferencing,computer-assisted instructions, touch screens. micro-computers and web technologies. Networking systemof’ information, problems and prospects of Information Communication Technologies. Interpersonal andmass communication methods. Basics of agricultural .journalism, types of publications - bulletins, folders,leaflets, booklets, news-Ietters, popular and scientific articles. Information Kiosks. Agricultural TechnologyInformation Centers (A TIC), Technology Parks, Management Information System in Agricultural Extension,Management of Agricultural Knowledge System (MAKS) and use of expert system in agricultural extension.

Components of computer network, types of network such as PAN, LAN, CAN,MAN, WAN, internetwork,AGRINET,e-Governance, Cyber extension Initiatives in India and other developing Countries.Extension through Virtual Mode, e-learning, Challenges and limitations in Promotion of Virtual Educationand Extension:

Unit 3: Agricultural Extension Managenient

Concept of administration and management. Principles of administration and management, scientificmanagement movement, classical and modem theories of management, school of management thought.Functions of management planning organizing, staffing, directing and leading, controlling. coordinating,reporting and budgeting. Monitoring and evaluation. Types and methods of administrative communication,decision-making in organization. organizational effectiveness. organizational climate, organizational

70


behaviour, organizational development. Coordination at different levels of extension management, methodsof coordination. Management by Objective (MBO), Project Evaluation and Review Technique (PERT),Logical Frame Working (LFW) and Project Management Techniques, Personal management, scope of AgriBusiness Management and Institutions - National Institute of Agricultural Extension and management(MANAGE). Indian Institute of Plantation Management (IIPM) NlRD. EEI and NAARM. Monitoring,evaluation and impact analysis of extension programs.

Unit 4: Research Methodology in Extension Education

Research. Social research and types of research/Science and scientific approach. Characteristicsof scientific methods. Theory and Fact. Selection and identification of research problems, methods ofdata collection- interview method and mailed questionnaires, variable-meaning and types, independent,dependent and intervening variables. Hypothesis-concept characteristics. types and testing of hypothesis.Research design - concept and types of research design, ex-post facto and experimental design, fieldstudies. case studies and survey method. Action Research and participatory research. Measurement -meaning. levels of measurement. Methods of sampling and statistical tests. Reliability and validity oftests. normal distribution. tests of significance. ANOVA, correlation and regression, scaling techniques.Processing of data, coding. - tabulation, analysis and interpretation. Writing of scientific reports, citingreferences. Participator approaches, PRA. RRA PLA and PTD.

Concept, Cunstruct. Discriminative scale construction- Gutman’s Scalogram Analysis and H-Technique, Parametric and non-parametric statistics. Statistical Packages for analysis

Unit 5 : Agricultural Human Resource Development

Human resources and their importance in agricultural development. Concepts of human resourceand human resource management. Training and development of human-resources. Training process (capacitybuilding). Phases of training - pre training and post training. Developing training modules, trainingrequirements, training methods. Lecture cum demonstration method, case method, group brain storming,syndicate method, business games, simulation exercises, in basket exercise, programmed instruction.Experiential learning techniques such as sensitivity training, T-group, transactional analysis and fish bowlexercise. Entrepreneurship development - agriclinics and agribusiness centers. Capacity Building in relationto Dairying, Poultry, Piggery. Goat and Sheep farming, cottage industries, Rabbitry, Apiculture. Sericulture,Biofertilizer, Floriculture, and Biopesticides. Evaluation of training - types and techniques of trainingevaluation. Motivation, stress management and organizational behaviour as facilitators of human resourcedevelopment. Performance appraisal - concept and types.

Training needs assessment

Unit 6 : Developmental Strategies and Issues in Agricultural Extension

Issues related to extension policies and developmental strategies. Developmental strategies suchas Watershed Development Programmes; Technology Mission Horticulture Mission. Front Line ExtensionProgrammes of ICAR/TAR-IVLP, NATP, NAIP, IRDP, ATMA, ITD, SREP, Research-Extension-Farmer-Interface. Identification, characterization, documentation and valediction of ITKs. Privatization of extension,market led extension, production to consumption and end to end innovative approaches. Issues relatedto globalization and IPR. Self Help Groups - Concepts, Organisation. Mobilisation, Micro-finance andfunctioning of SHG groups for empowerment and sustainability. Rural, Agricultural, Animal HusbandryDairy and Women Developmental Programmes implemented by Govt. of India. Gender Issues -Womenin Agriculture and their Empowerment. International Cooperation in Agriculture - SAlC, Common wealth.FAO, US All AID. DFID and CGIAR system. Concepts of yield gaps, FLD and OFT in relation to TOT

71

programmes. Agricultural Extension in the context of enhancing productivity. Quality, Nutrition. Profitability,Income and Employment.

Environmental impact of farm technology and Role of extension and environmental education, Farmersand public attitudes towards bio-technological innovations. Environmental impact of biotechnology, Extensionimplications in promotion of biotechnology,

Concept, Types. Merits and demerits of contract farming.

Public private partnership in agricultural extension service.

Features of National Agricultural Policy including Agricultural Extension Policy, Report of NationalFarmer’s Commission.

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AGRICULTURAL TECHNOLOGY TRANSFER

22. Aquaculture


Unit 1: Fish and Shellfish Hatcheries and Aquatic including Seaweed Farming Systems

Aquaculture practices in different parts of the world. Criteria for selection of organisms for aquaculture.Criteria for selection of sites for culture, farms, hatcheries, nurseries. grow outs. Hatchery technologyfor different species. Pond culture, cage culture, pen culture. recirculatory systems, aquaranching.Broodstock development, maintenance, maturation and induced breeding of cultivable species- Inducedbreeding, hatchery protocols, larval stages, larval feeds and rearing techniques, packaging andtransportation of larvae. nursery rearing. Preparation and stocking of grow-out ponds, water and soil qualitymaintenance, natural and suplementary feeds, health management. Integration of aquaculture withagriculture and animal husbandry, organic aquaculture. Aquaculture practices for freshwater fish (carps,catfish, snakeheads, mahseer, trouts). Prawns, brackish water and m,.inc fish (sea bass, milkfish, mullets,rabbit fish, Cobia, breams), shrimp (Penaeus monodon and P. indicus. P semisulcatus) mussels, oysters,pearl oysters, scallops, clams, sea cucumbers. Culture of aquatic weeds including seaweeds: majorseaweed species of commerce, methods of culture of seaweeds, farming of agar, algin, carrageenanyielding species in India and emerging trends in their farming in open seas and integrated with otherfarming system. Breeding and rearing of freshwater and marine ornamental fish. Feeding, packaging andtransport of live fish. Good manufacturing practice (GMP), Responsible Aquaculture, Sanitary andphytosanitary (SPS) agreement.

Unit 2: Fish physiology and Nutrition

Nutritional requirements of cultivable fish and shellfish at larval, Juvenile and adult stages. Role ofamino acids, proteins, lipids, carbohydrates, vitamins and minerals. Nutritional physiology, biochemistry,bioenergetics. Diet formulations, digestibility of Feeds and their evaluation, feed additives (attractants,growth stimulants, probiotics) and binders their role in nutrition. Stability and storage properties offormulated feeds. Methods of feeding. Feed quality assessment. Feeds suitable for application in differentaquaculture systems. Nutritional pathology. toxins in feeds and economic of formulated feeds. Reproductivephysiology, endocrine control of growth, moulting and reproduction. Eco-physiology. Stress physiology.

Unit 3: Genetics and Biotechnology

Principal of fish genetics. Heredity and cytogenties of fish reproduction: inheritance of qulitativeand quantitative traits in fish, biochemical and molecular genetic market selective breeding andhybridization, chromosome set manipulation and sex control in aquaculture, genetic engineering: andproduction of transgenic fish, fish genomes, proteomies, comparative genomies. Regulatory aspects offish biotechnology and transgenics. Use of molecular genetic markers in management of fish. Resources,identification of resource, understanding breeding and stock structure of the resource, estimating thesize of resource, identification of key habitats for the resource. Biotechnologies in fish conservation.Biotechnology in health management-- molecular (nucleic acid and antibody based) diagnostics andvaccines GMOs.

Unit 4: Fish Health Management

Diseases in aquaculture: parasitic, bacterial, viral and fungal pathogens of fish and shellfish. Water,soil, environmental quality and effects on fish health. Pathological changes in diseases: nutritionalpathology. Disease in hatcheries and grow out systems. Epidemiology of diseases. Microbiological,

73

histopathological and molecular techniques. Disease surveillance and reporting. Defence systems in fish-innate and acquired immunity, inflammation and Response to diseases. Antibody and cell mediatedimmunity in fish and shellfish. Methods for disease control and management. Environment management,chemotherapeutic agents, host management, prophylaxis vaccines, immunostimulants, probiotics. Useand abuse of antibiotics and chemicals in health management. Fish heath and quarantine systems. seedcertification, germplasm exchange.

Unit 5: Aquatic Microbiology and Fish Food Organisms

Bacteria, viruses. fungi, unicellular algae and protozoa in aquatic environment. Primary production,degradation of molecules in aquatic environment, water pollution and purification, physiology andbiochemistry of aquatic microorganisms, their role in carbon. nitrogen, phosphorus. sulphur cycling andtheir impact on aquatic habitats and fish species. Role of microorganism, in fish production, fish heathand fish safety. Public health microbiology, algal blooms Shellfish toxicities.

Fish food organisms- bacterioplankton, phytoplankton and zooplankton and their role in larval nutrition,nutrition and feeding in aquaculture systems. Mass culture of fish food organisms and its applications inhatcheries. Culture of microalgae, rotifers, artemia and other fish food organisms.

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AQUACULTURE

23. Fisheries Science


Unit 1: Fisheries Resources

Major fisheries resources of the world, global trends in production. Target and non-target fisheriesresources of the Indian subcontinent and the EEZ Distribution composition status trends and dynamicsof major exploited fishery resources in hill streams, rivers, reservoirs lakes. lagoons estuaries, territorialwaters pelagic and demersal seas oceanic waters deep sea occanic islands, straddling/shared stocksnon-conventional resources. Sport game and ornamental fisheries Major species groups which arecommercially exploited their potentials, status, bionomics dynamics, trends. methods of capture. crafts.gear. tackle and yields. Issues related to capture fisheries; endangered and threatened species in situand ex situ conservation, fisheries and biodiversity act juvenile fishing destructive gears, by -catch anddiscards, status and impact of exotic species, accidental introductions. guideline and policies for exotics.

Unit 2: Fishery Biology

Life history of economically important fish species; Food and feeding fish, methods for studyingfeeding habits. Reproductive biology maturity stages. fecundity. ova diameter studies, breeding cycles;Length weight relationships. Condition Index, Gonado - Somatic Index. Age and growth in fish. Methods fordetermination of age. Study of growth rates direct and indirect methods. Identification and classification ofmajor groups of fish. Recruitment, growth and mortality of fish in natural water bodies. Different analyticalmodels of fish stock assessment, their advantages and disadvantages. Study of growth curves, lengthweight relationships and cohort analysis. Catch per unit effort as an index of stocking abundance. Conceptof maximum sustainable yield and maximum economic yield use of - remote sensing for resource mappingand forecasting. Mechanisms, methods and status of fish yield data acquisition. storage. retrieval andprocessing for national estimates. trend analysis management policy formulations. Concepts of MSY MEYand ecosystem -based fisheries management tools, Monitoring, control and surveillance (MCS) systemsfor major fisheries. Modeling in fisheries management. Classical management models. Modern tools andapproaches in modeling. Use of predictive models and management games.

Unit 3: Aquatic Environment

Various aquatic habitats and the fish faunal compositions, trophic relationships. distribution andabundance. Relationship between environment and fisheries. Tides, waves and currents. Biologicaloccanography and marine fisheries. Limnological parameters and riverine fisheries. Influence ofenvironmental parameters on fish abundance, distribution, resource resilience. Impact of fishing on theenvironment. Impact of fishing on fish stock. Impact of aquaculture other anthropogenic activities weatherclimate, pollution and natural disasters on fisheries resources. capture fisheries. Meteorology in relationto fisheries. Disaster management in fisheries. Productivity and fisheries. Methods for increasingproductivity of water bodies (Use of thermal energy and deep sea water through artificial upwelling Useof ranching Artificial reefs FADs and their uses) Habitat degradation and impacts on fisheries pollutionof water bodies and Its impact on fisheries. Bioindicators. Bioremediation. Pretected areas (sancuariesmarine parks biosphere reserves). Potential fishing zones and application of GIS and remote sensing infisheries.

Unit 4: Fisheries Management

Concepts and principles of Fisheries management. Fisheries acts and Iegislations, revisions and

75

amendments. Fisheries policies, MFRAs, other regulatory instruments of the State and Cetral Governments.Instruments and mechanisms for inland, coastal and open ocean fisheries management. Management ofriverine, reservoir and lacustrine fisheries. Management of marine fisheries. Modes of fisheries management:Open access, regulated, advisory; participatory, user rights. Ecosystem approach to Fisheries management.International fishery regulations, treaties and instruments. Input control measures such as access control,size. type, number and power of boats, duration of fishing, Output control measures such as Total AllowableCatch. Catch Quotas, Licensing Technical control measures such as size limitations, closed fishing areas,closed seasons, size of nets and mesh size regulations, limited entry. Diversification in fisheries. Nationalfisheries policies and guidelines. Impediments to informed fisheries governance. UNCLOS. FAO Code ofConduct for Responsible Fisheries. India’s commitment to international treaties and resolutions.

Unit 5: Fishing, Practices

Present status of fishing technology in India. Different types of gears, their operation andmaintenance. Traditional gears and traps use in inland waters. Hooks and lines and their operation.Selectivity of fishing gears, by-catch reduction devices in trawls turtle excluder devices. Different typesof crafts. their operation. Use of modern techniques and equipments for finding and capturing fish.

Unit 6: Economics and Marketing

Role of fisheries in Indian economy. Supply. demand. price dynamics in the fisheries sector. Domesticand export marketing of fish and fish products, trends, channels, mechanisms, regulations, trade andnon-trade barriers. concerns and strategies. Modern marketing methods and channels. Cold chains, storage,value additions. domestic and international market demands. International regulations and practicesaffecting Indian fisheries trade. WTO and Indian fisheries scenario EEU and Indian fisheries. Issues inbranding, labeling. quality concerns. consumer safety. Growth of domestic and exports markets. Markettrends and diversification. Emerging consumer preferences and trade practices. Live fish trade. Fisheriesco-operatives. Role of financial institutions, MPEDA,, export houses, policies and regulation.

Unit 7: Fisheries Livelihood

Relevance of, capture fisheries on the food, nutritional, employment, income. and livelihood securitiesof fisher communities. Vulnerability of fishers to changing source availability, exploitation and utilizationpatterns. Marginalization of fishers. small scale processors and traders due to changing scenarios ofproduct diversification, markets and trade. lmpact of WTO and globalization on fisher communities. Impactof dams, river linking. CRZ. biodiversity bill, protected/closed area, fishing bans, closed seasons, protectedman-groves, sanctuaries and parks on the fisher communities. Impact of aquaculture, other anthropogenicactivities, weather, climate, pollution, and natural disasters on fisher livelihoods, employment andnutritional securities. Land and water body use issues in fisheries. Role of extension in fisheries.Mechanisms and modes of extension and their impact on capture on fisheries and fisher livelihoods.Alternative livelihood options. Management of conflicts with in sectors in fisheries. Role of communicationmechanisms and strategies, information technology. GIS and remote sensing in fisher livelihoods. Womenin fisheries, status, role, impact, future. Vulnerability of fishers to natural disasters and coping mechanismsin disaster management. Role of awareness, preparedness, HRD, societal, governmental and non-governmental interventions.

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FISHERIES SCIENCE

24. Fish Harvest & Post-harvest TechnologyPAPER – I (B) and PAPER – II

Unit 1: Craft Technology

Fishing crafts of the world. Principles of design and construction. Corrosion protection. Craft materialswood marine plywood, fiberglass, reinforced plastic, aluminium, steel, ferrocement. biodeterioration andpreventive measures. FAO Classification of fishing vessels. Different types of fishing vessels in India:fishing vessel statistics. General arrangements of fishing vessels. Basic principles of fishing vessel design.Stability of fishing vessels- factors affecting stability. Powering of fishing boats. Deck machinery for travlersseiners gill netters and liner: winches: net haulers line haulers, power blocks, special purpose winches.Engine installation, - types of engines for fishing vessels, four stroke cycle, two stroke cycle, selectionof engine for fishing vessels. Transmission systems, reduction/reverse gear boxes. Fundamental principlesof refrigeration. Modem navigation equipment navigation and fishing lights. Life saving equipment: lifejacket life buoy. life raft: SART, EPIRB.

Unit 2: Gear Technology

Gear Materials - Netting yarns - natural fibres-classificatiron, origin, properties preservation. syntheticfibres - classification, manufacture, identification and comparative properties. Construction of netting twines.designation of netting yarns and twine, twist-coeffeient, direction yarn numbering system. Specificationand characteristics of netting. Fishing accessories - floats buoys and sinkers. connectors and swivels,ground gear sheer devices, hooks. Classification of fishing gear. Fishing gear used in India - inland coastal.deep sea fishing gear. Fish behaviour in relation to fishing techniques. Factors affecting fishing gear design.Fishing gear selectivity selectively of trawls. gill nets and lines. Model testing of - fishing gear-flumetank. Structure and operation of trawls. Otter boards - principles of - operation. variation in design. Structuredesign variation and operation of purse seines, gillnets and trammel nets, lines and traps. Electrical fishing,harvesting machines. Selective fishing gear and practices. By catch and discards. By catch reductiondevices (BRDs) and turtle excluder devices (TEDs).

Unit 3: Process Biochemistry

Major and minor constituents in fish, their distribution and function moisture, proteins lipids,carbohydrates. vitamins and minerals. Glycogen in fish and its functions. Structure, classification andconstitution of proteins. Essential amino acids and limiting amino acids and their requirements. Seafoodproteins Post mortem changes -rigor mortis autolysis auto oxidation and their significance. Lipids in fish- their structure and classification. Enzymes in fish their classification and mechanism of action. Vitaminstheir sources and deficiency diseases. Vitamins minerals and trace elements in fish. Toxins and toxicsubstances in fish. Bioaccumulation biomagnification. Biogenic amines. Role of temperature, pH wateractivity redox potential in fish preservation. Microbial spoilage of fish. Role of moulds in spoilage of curedprocessed fish products. Bacteria of public health Significance contamination and control measures.Microorganisms in frozen, canned and dried products, and their control.

Unit 4: Fish Processing Technologys

Factors affecting spoilage of fish, principles of fish preservation, onboard handling of fish, sanitaryand phyto-sanitary requirements for maintenance of quality grading of fish, whole fish quality evaluation.Chilling and freezing of fish - Principles of chilling and freezing, methods of chilling: transportation andmarketing of chilled fish. Freezing-the application of freezing systems in fish processing, changes inquality on chilled and frozen storage. Canning fish and fish products principles of canning . Modified-

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atmosphere packaging (MAP) of fish and fish products. Preservation of fish by curing (drying, saltingand smoking) -water content, water activity (aw) and storage stability. Accelerated freeze drying (AFD).Surimi and fish-mince products- fish muscle proteins. the surimi process, fish mince. Irradiation–radiationsource units, dose levels, radarpertization, radicidation, radurization. effects of - irradiation on protein.Quality assurance and management in seafood processing: defining HACCP, practical aspects of Planningand implementing HACCP systems. HACCP verification. National and international standards, ED regulationfor fish export trade: hazards in sea foods: Sea food toxin, biogenie amines, heavy metals and industrialpollutants; seafood quality systems. Packaging and transportation temperature modeling and relationshipsin fish transportation. transportation of fish, containers and cooling- gels safety quality and spoilage offish during transportation. Fishery products and byproducts exported from India.

Packaging- aim, purpose and objectives. Packaging and transportation of fresh fish, cured fish,canned fish, frozen fish, freeze dried fish, by-products and value added products. Additives–classes ofadditives–preservatives–antimicrobial additives.

Unit 5 : Fishery Engineering

Selection of site for fish farms. Assessing water qualities and quantities. Fluid dynamtics, statics,and control. Configuration of land, topographical survey, land and soil types, chemical composition andproperties of soils. Aquaculture farm layout, types of ponds. design of dykes, bunds. Drainage channels,inlet and outlet structures, sluice gates. Design and construction of finfish and shellfish hatcheries. Flowthrough and recirculatory water systems. Water supply, source, gravity flow, pumping, water flowrequirements and water flow regulations, estimation of evaporation and seepage losses. Construction ofhigh / Iow level reservoir to feed aquaculture farm. Water quality and waste management monitoringequipments. Aquaculture facilities and equipment. Refrigeration engineering. Machinery for handling andprocessing fish.

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FISH HARVEST & POST-HARVEST TECHNOLOGY

25. Statistics and Comuter Application

PAPER-I (B) and PAPER-II

Unit 1: Mathematical Methods

Linear Algebra: Elements of set theory- de Morgan’s laws, functions, real and complex numbers,arithmetic, geometric and harmonic progressions, polynomial and roots, groups, rings and fields. Galoisfield- Fermat’s little theorem and primitive elements.

Matrix Algebra: Basic terminology, vector space, linear independence, orthogonality; row and columnspaces, matrix operations, determinants, rank and inverse of matrices, System of linear equations. Specialmatrices- idempotent, symmetric, orthogonal. Special Products of matrices- Kronecker and Hadamardproduct. Eigenvalues of a symmetric matrix. Generalized inverses and their applications.

Calculus: Limits and continuity, differentiation of functions, Taylor’s and Maclaurin’s theorem, mean-value theorem, partial differentiation, maxima and minima, L’Hospital rule. Integration of rational, irrationaland trigonometric functions. Applications of integration.

Numerical Analysis: Simple interpolation, calculus of finite differences, numerical differentiationand integration, solution of simple non-linear equations by numerical methods like Newton-RaphsonMethod.

Linear Programming: Formulation and graphical solution, simplex method, duality, transportationand assignment problem.

Unit 2: Statistical Methods and Statistical Inference

Classification and tabulation of data, Graphical representation of data, Measures of central tendencyand dispersion, moments, Skewness and Kurtosis, Scatter diagram. Elements of probability theory, lawsof probability, mathematical expectation, Probability distributions: Binomial, Poisson, negative binomial,Normal distributions and their applications. Random sampling, Concept of sampling distributions: t, chi-square and F distributions. Tests of significance based on Z, t, Chi-square and F. Point and confidenceinterval estimation, Concepts of testing of hypothesis: two types of errors, level of significance and powerof a test. Correlation, rank correlation. Regression analysis, partial and multiple correlations. Coefficientof determination. Concepts of multivariate analytical tools: cluster analysis, discriminant function, andprincipal component analysis. Non-parametric tests: sign test, Wilcoxon test, Mann-Whitney U-test, WaldWolfowitz run test, run test for the randomness of a sequence.

Units 3: Applied Statistics

Concept of sampling, Sampling versus complete enumeration, Simple random sampling, Inversesampling, Stratified random sampling, Cluster sampling and Systematic sampling, ratio and regressionestimators. Basic principles of design of experiments, Uniformity trials, Analysis of variance, CompletelyRandomized design, Randomized complete block design, Latin square design, Factorial experiments(symmetrical as well as asymmetrical), variance stabilizing transformations, Analysis of covariance,Mendel’s laws, Linkage, Heritability, selection indices, Hardy-Weinberg law. Index numbers-theircharacteristics and construction. Elements of time series analysis.

Unit 4: Introduction to Computers

Definition of computer, its characteristics and uses. History of evolution of computers, Classificationsof computers, Speed and processing power of a computer. Number systems-decimal, octal, binary and

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hexadecimal. Representation of integers, fixed and floating point numbers, character representation-ASCII,EBCDIC, UNICODE. Basic components of a computer: Central Processing Unit (CPU)- the control unit,arithmetic logic unit and register. Memory-types of memories, Input and Output units. Organizing and accessingstored data-field, record, file. File organization-sequential, direct and indexed file. Multimedia-requirementsand applications. Operating system (OS)functions, Windows.

Unit 5: Development Tools

Word Processing, Spreadsheets, Statistical data analysis and graphics using spreadsheets,Presentation. Database Management Systems (DBMS)- Database systems, advantages of databases,feature of DBMS. Programming languages: need, programming processplanning the solution through flowcharts, coding the program, testing and documentation.

Unit 6: Internet Tools

Networking-need, basic components. Connecting computers- Local Area Networks, Wide AreaNetworks. TCP/IP, HTTP protocols. Value added network services-Email, on-line services, Internet etc.

Paper II

There will be 30 questions, 15 from each of the sections. Attempt any 20 questions by selecting atleast 10 from the major Section.

(A) AGRICULTURAL STATISTICS

Unit 1: Statistical Methods I

Descriptive statistics. Elements of probability theory, Conditional probability, Bayes’ theorem. Randomvariable-discrete and continuous, Mathematical expectation, Moment generating and Characteristicfunctions. Laws of large numbers, Central limit theorem. Discrete probability distributions- binomial,Poisson, negative binomial and hypergeometric. Continuous probability distributions- normal, rectangular,Cauchy, exponential, gamma and beta. Sampling distributions- chi-square, t, and F. Bivariate normaldistribution-conditional and marginal.

Point estimation- unbiasedness, consistency, efficiency, sufficiency. Completeness, Minimumvariance unbiased estimator, Cramer-Rao Inequality, Rao-Blackwell theorem and Lehman-Scheffe theorem.Methods of point estimation like maximum likelihood, method of moments, minimum chi-square.Confidence interval estimation. Testing of hypotheses-two types of errors, level of significance and powerof a test. Neyman Pearson Lemma. Uniformly most powerful tests and their construction. Unbiased test,Likelihood ratio test. Tests of significance based on Z, t, chi-square and F.

Unit 2: Statistical Methods II

Correlation, rank correlation, correlation ratio, intra-class correlation. Regression analysis, partialand multiple correlation. Multiple regression equation, examination of residuals, model-adequacy, Selectingbest regression. Order statistics. Non-parametric tests-Run, Sign, Rank, Wilcoxon, Kruskal-Wallis, Mann-Whitney, Cochran and Friedman’s tests. Multivariate normal distribution- Estimation of mean vector anddispersion matrix. Wishart distribution, Hotelling T2 and Mahalanobis D2, Principal component analysis.Discriminant analysis, Cluster analysis, MANOVA. Contingency tables. Log linear models. Sequentialanalysis- Sequential probability ratio test. Elements of stochastic processes.

Unit 3: Statistical Genetics I

Statistical analysis of segregation, detection and estimation of linkage for quantitative characters,

STATISTICS AND COMUTER APPLICATION

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Gene and genotypic frequencies, Random mating and equilibrium in large populations, Disequilibrium dueto linkages for two pairs of genes and for sex linked genes. Selections, mutation and migration, Equilibriumbetween forces in large population, Polymorphism, Fisher’s fundamental theorem of natural selection,Polygenic systems for quantitative characters, Concepts of breeding value, dominance.

Unit 4: Statistical Genetics II

Genetic variance and its partitioning, Correlation between relatives, Regular system of inbreeding,Effects of inbreeding, Genotype and environment interaction, Estimation of heritability, repeatability andgenetic correlation, Path coefficient analysis, Heterosis, concepts of general and specific combiningabilities, Diallel crosses, Response due to selection, Prediction of response to individual, family andcombined selections, Selection for improvement. Construction of selection index.

Unit 5: Design of Experiments I

Linear models- Random, fixed and mixed effects. Nested and crossed classifications, Gauss-Markofftheorem. Analysis of variance. Principles of design of experiments, Uniformity trials, Completelyrandomized design, Randomized block designs, Latin square design, Factorial experiments: 2nand 3n seriesand asymmetrical factorial experiments, Confounding in 2n and 3n experiments, Split and strip-plot designs,Switch over trials, Missing plot techniques, Analysis of covariance, variance stabilizing transformations.

Unit 6: Design of Experiments II

Fractional replication of symmetrical factorials. Balanced incomplete block designs and their analysiswith and without recovery of inter block information, Partially balanced incomplete block designs withtwo associate classes, lattice designs, Youden squares, Multiple comparison procedures, groups ofexperiments, Analysis of covariance. Sampling in field experiments. Experiments on cultivators’ fields.

Unit 7: Sample Surveys I

Sampling versus complete enumeration, Concept of probability sampling, Simple random sampling,Inverse Sampling, Stratified sampling, allocation in stratified sampling, collapsing of strata, Use of auxiliaryinformation in sample surveys, Ratio and Regression methods of estimation, Cluster, multi-stage samplingwith equal probability and Systematic sampling.

Unit 8: Sample Surveys II

Sampling with unequal probabilities with and without replacement, Sampling schemes with inclusionprobabilities proportional to size. Unbiased ratio type of estimators, Double sampling and sampling onsuccessive occasions, Inverse sampling. Non-sampling errors-sources and classification, Non-responsesurvey techniques, imputation methods, measurement errors, Interpenetrating sub-samples. Design andorganization of pilot and large-scale surveys, National sample surveys, Agricultural statistics system inthe country: land use statistics, crop estimation surveys, livestock and fishery statistics.

B. COMPUTER APPLICATIONS

Unit 9

Computer Organization and Architecture-Boolean algebra, Number system, Computer arithmetic,Basic concepts of floating point number system, Sequential and combinational logics, Input/Output unit,Memory, ALU and Control unit, Instruction and execution cycle in CPU, Interrupts, CISC and RISCArchitecture.

Unit 10

Computer algorithms, Programming in C-Building blocks, Control structures, Arrays, Pointers,Dynamic memory allocation, File management, Graphics: Data StructuresLinked List, Stack, Queue, Tree,Graph, Sorting and Searching algorithms.

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Unit 11

System Analysis and Design- Objectives, Tools, Data collection and analysis, Planning, Cost-benefitanalysis, Design, Testing, refining and optimization, Implementation and evaluation: Software Engineering-Requirement analysis and specification, Coding tools and techniques, Verification and validation,Maintenance; Project Management and Control Gantt charts, PERT and CPM, CASE tools.

Unit 12

Data Base Management System- Definition and features, Data models, Relational database; Logicaland physical structure, Relational algebra, Relational calculus, Database design, normalization, Concurrencycontrol, Security and integrity; Distributed Databases-Concepts, architecture, Design; Structured QueryLanguage (SQL), PL/SQL, Views, Indexes.

Unit 13

Object Oriented Programming-Encapsulation, Inheritance, Polymorphism with C++/JAVA: Hyper TextMarkup Language (HTML), Building static and dynamic web pages, Client side and server side scripting,Interaction with database.

Unit 14

Networking- Types of Networks, Network topology, Network Operating Systems, NetworkManagement, Data communication and transmission, ISO-OSI reference model, TCP/IP reference model,Internet standards and services, Cryptography, Data compression, Authentication and Firewalls.

Unit 15

Compilers and translators-Regular expression, Finite automata, Formal Languages, Finite statemachines, Lexical analysis, Semantic analysis, Parsing algorithms, Symbol tables, Error handling,Intermediate code optimization, Machine code generation, Machine dependent optimization.

Unit 16

Operating System- Process management: Inter-process communication, Process scheduling-Memory management: Swapping, Virtual memory, Paging and segmentation; Device management;Deadlocks, Semaphores; File systems-Files, Directories, Security and protection mechanisms; Distributedoperating systems.

Unit 17

Numerical analysis- Interpolation, Numerical integration, Solution of ordinary differential equations,Solution of linear and non-linear system of equations; Modeling and Simulation-Random number generationand testing, Discrete simulation models, Simulation of stochastic events and processes, Design ofsimulation experiments, Analysis of data generated by simulation experiments, Validation of simulationmodels, Simulation languages. Linear Programming-formulation and graphical solution, simplex method,duality, transportation and assignment problems.

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STATISTICS AND COMUTER APPLICATION

26. Animal Biotechnology


A. Animal Biotechnology

Unit -1 : Cell Biology

Prokaryotic and eukaryotic cell architecture. Molecular organization and functions of cell membrane.Organisation and functions of the cytoplasm, cell organelles, endoplasmic reticulum, ribosomes, Golgi complex,mitochondria, lysosomes, nucleolus and subnuclear structures. Protein secretion and targeting. Intracellulardigestion. oxidative phosphorylation.

Cell divison. Cell growth and differentiation. Control of proliferation and self regulation. Cell motility.Cell trafficking and signaling. Apoptosis.

Unit 2 : Molecular Biology

DNA replication in prokaryotic and eukaryotic cells. Structure and functions of DNA polymerases.Molecular mechanisms of DNA repair. Synthesis and processing of different types of RNA, RNApolymerases. Protein biosynthesis.

Genetics of mitochondria and plasmids. Transposons and intervening sequences. Miniasatellites andmicrosatellites. Molecular mechanism of spontaneous and induced mutations. Site directed mutagenesis.

Recombination in bacteria, fungi and viruses. Molecular mechanisms of genetic recombination,transduction, transforamtion and conjugation.

Unit 3: Gene structure and expression

Organisation of prokaryotic and eukaryotic genome. Repeated and non-repeated DNA sequences.The structure and chemical nature of the gene.

Expression of genetic information, transcription-mechanism of transcription in prokaryotes andeukaryotes, transcription unit, regulatory sequences and enhancers, transcription factors, post-transcriptional modifications. DNA-protein interactions.

Genetic code. Mechanism of translation and its control, post-translational modifications. Control ofgene expression in prokaryotes and eukaryotes.

Unit 4: Genetic Engineering and Recombinant DNA Technology

Isolation and purification of DNA/RNA from prokaryotes/eukaryotes. Reverse transcription. Restrictionendonucleases. Generation of DNA fragments. Cloning and expression vectors, plasmids, cosmids, phages,viruses (vaccinia, herpes, retrovirus and adenovirus) shuttle vectors.

Cloning and expression in prokaryotic and eukaryotic hosts. DNA libraries, screening andcharacterization of DNA clones, transformation of bacterial and animal cells.

Oligonucleotide synthesis. In situ mutagenesis. DNA amplification. Production of diagnostics andvaccines using r-DNA technology. Genetically modified foods products. Genetic manipulation of rumenmicrobes.

Safety aspects of genetic engineering. Ethical issues related to use of biotechnology products.Patenting and Intellectual Property Rights.

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Unit 5 : Animal Tissue culture and Hybridoma Technology

Development of cell (tissue) and organ culture techniques. Nutrient requirements of mammalian cells.Media for culturing cells. Growth supplements. Primary cultures. Established cell lines. Stationary, Rollerand suspension culture techniques. Large-scale production of cells using bioreactors, microcarriers andperfusion techniques.

Characteriztion of maintenance of cells, karyotyping, cryopreservation and revival. Detection ofcontaminants in cell cultures. Isolation and culture of lymphocytes. Application of cell and organ cultures.

Micromanipulation of cells. Cell cloning. Cell fusion and somatic cell hybrids. Principles and methodsof hybridoma technology. Production and characterization of monoclonal antibodies and their applicationin animal health and production.

Unit 6: Embryo Transfer and Related Techniques

Induction of superovulation. Embryo collection and evaluation. Embryo splitting. Embryo sexing.Embryo transfer. Advantages of embryo transfer in farm animals.

In vitro fertilization. Embryo cloning, Nuclear transplantation. Production of transgenic animals andgene farming. Identification and transfer of genes influencing production and disease resistance.

Unit 7 : Techniques

Quantitation of nucleic acids. Gel electrophoretic techniques. Isolation of plasmids. Basic principlesand use of latest photometric, chromatographic electrophoretic and radioisotopic methods of biochemicalanalysis. Methods of isolation, purification and characterization of proteins, DNA and RNA. Basic principlesof RIA, ELISA, PCR, RFLP and DNA fingerprinting, nucleic acid hybridization southern northern westernblotting. Determination of enzymes, hormones, vitamins and other biochemical constituents with specialreference to disease diagnosis in domestic animals.

B. ANIMAL BIOCHEMISTRY

Unit 8

Scope of Biochemistry and molecular biology in animals sciences. Structural and functionalorganization of prokaryotic and eukaryotic cells, viruses and bacteriophages. Compartmentalization ofmetabolic processes within the cell and fractionation of subcellular components. Structure and functionsof biomembranes, with special reference to active transport of ions and metabolites. Extra and intracellularcommunication. General description of cell culture, hybridoma and animal cloning techniques.

Unit 9

Structure and properties of biologically important carbohydrates including storage and structuralpolysaccharides, mucopolysaccharides, blood group substances, peptidoglycans and bacterialpolysaccharides. Structure and properties of fatty acids, acyl glycerol, glycerophospholipids, sphingolipids,glycolipids, sulfolipids, aminolipids, sterols, bile acids and prostaglandins. Basic principles of isolation,estimation and analysis of carbohydrates and lipids

Unit 10

Amino acids, structure and properties. Primary, secondary, tertiary and quarternary structure ofproteins. Glycoproteins, lipoproteins, nucleoproteins, fibrous and globular proteins. Structure and functionsof immunoglobulins, myoglobin and hemoglobin. Physical and chemical proerpties of proteins. Structureof different types of nucleic acids. Acid base properties, sedimentation behaviour, hyperchromic effect,base sequencing and restriction analysis of DNA. Computer application in molecular biology, primerdesigning, sequence analysis, phylogenetic analysis.

ANIMAL BIOTECHNOLOGY

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Unit 11

Major classes of enzymes, general properties, kinetics and mechanism of their action. Activationenergy and transition state. Coenzymes and cofactors. Regulation of enzyme activity and enzyme inhibition.Isoenzymes and enzymes of clinical significance. Applications and scope of enzymes in bioprocesstechnology and genetic engineering.

Unit 12

Bioenergetics, biological oxidation, respiratory chain and oxidative phosphorylation. Citric acid cycleand ATP generation. Glycolysis, pentose phosphate pathway and glycogenesis. Biosynthesis and oxidationof fatty acids. Volatile fatty acids as source of energy in ruminants. Ketogenesis and causes of ketosisin ruminants. Biosynthesis of sterols and phospholipids. Catabolism of amino acids, transamination. anddeamination, urea cycle. Integration of carbohydrate, lipid and amino acid metabolism. Conversion ofamino acids into other bioactive compounds. Biosynthesis of nutritionally non essential amino acids.Metabolism of purines and pyrimidines. Disorders of lipid, carbohydrate, nucleic acid and amino acidmetabolism. Inborn errors of metabolism and scope of gene therapy in combating genetic disorders.

Unit 13 :

Structure and metabolic functions of water soluble and lipid soluble vitamins. Trace elements andtheir role in biological processes. Deficiencies and nutritional significance of vitamins and trace elementsin domestic animals and poultry. General description of nature of hormones, receptors and mechanismsof their action. Metabolic functions of different hormones and associated disorders due to hypo or hypersecretions of major endocrine glands viz., pituitary, thyroid adrenal, pancreas and gonads.

Unit 14 :

Blood composition and biochemical constituents of erythrocytes, leucocytes and platelets. Importantplasma proteins and their functions. Hemoglobin in oxygen and carbon dioxide transport. Role of kidneysin acid base balance. Composition and metabolism of muscle, connective tissue, cartilage, bone, nervoustissue, adipose tissue and mammary tissue. Clinical significance of iron, iodine calcium and phosphorusmetabolism in domestic animals and poultry. Biochemical tests for hepatic and renal functions. Urinecomposition and analysis.

C) FISH BIOCHEMISTRY

Unit 15:

Myofibrillar proteins and collagen in fish muscles. Metabolism during starvation. Biochemicalmechanisms, adaptations and functions of specialized tissues and secretions of aquatic animals likestress proteins, AFP and GFP. Biochemical altrations due to environmental pollutants and contaminantsviz., WSSV infection, anti metabolites, biotoxins, heavy metals, antibiotics, pesticides, steroids andindustrial xenobiotics in fish metabolism, counter current and gaseous exchange in Gill, swim bladder(oil droplets), vitellogenesis, haemocyanin, pheromones, ecdysone, moulting inhibiting hormone andesdysis in crustacean, nacre (pearl) in bivalves. Genetic and biochemical mechanisms of sex, reversaland polyploidy in fishes. Biochemical mechanism of hormonal manipulation in advancing fish maturityand reproduction.

Unit 16 : Fish Nutrition

Biochemical nutritional requirements of fish and shellfish. Digestion, absorption and assimilation ofenergy nutrients, proteins, lipids and carbohydrates. Mineral and vitamins in fishes and their deficiencysymptoms, nutraceuticals, Probiotics and single cell protein in fish nutrition. Protein sparing effects ofcarbohydrates and lipids. Digestive enzymes and hormones, osmotic and ionic regulation. Nitrogen

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metabolism and excretion (ammonotelic pathways). Acid-base regulation, improvement of carbohydrateutilization by fish. Expression of energy value of fish feed (gross energy, digestible energy, metabolizableenergy, net energy), partitioning of energy, protein energy ratio. Biochemical nutrients required forreproduction, egg and sperm quality of fishes. FCR, PER, NPU, chemical score, biological value. Estimationof antinutritional factor, trypsin inhibitors, Tannin and HCN in the feed ingredients. Determination of vitaminC and carotenoids in feeds. Bomb-calorimetry.

Unit 17: Processing Biochemistry

Uses of fish and fishery products, surmi, kamaboko, chitin, chitosan, sutures, cod liver oils, omega-3 and omega-6 faty acids, fish muscles proteins of cuttlefish, squids, shrimps scampi. Fish meal, bonemeal, fish oil, etc. Biochemical alterations in muscle during post harvesting. Effects of irradiations onproteins, lipids vitamins, microbial agents, shelf life of fish products. HACCP and hazards in sea foods,toxins, biogenic amines, heavy metals and industrial pollutants, sea weeds and their utilization in agar,alginic acid, carrageenan, agarose and agaropectin production.

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ANIMAL BIOTECHNOLOGY

27. Veterinary Microbiology

PAPER-I(B) AND PAPER-II

Section 1: General Bacteriology:

Milestones in the development of Microbiology, Classfication and nomenclature of bacteria. Structure,function and chemistry of bacterial nuclear apparatus. Cytoplasm. Intracellular granules. Cell wall.Cytoplasmic membrane. Mesosomes. Capsule. Flagella. Fimbrae. Endospore. Protoplasts. Spheroplasts.L-forms. Involution forms. Bacterial stains, staining and microscopy. Growth and nutritional requirementsof bacteria. Bacteria enzymes. Respiration in bacteria. Carbohydrate protein, fat and nucleic acidmetabolism in bacteria. Reproduction and growth phases of bacteria. Effect of chemical and physicalagents and antibiotics. Bacterial variations including transduction, transformation and conjugation. Bacterialvaccines and toxins.

The role of microbial toxins in the pathogenesis of diseases; Biochemical and biological characteristicsof toxins produced by various bacteria. Toxin producing Gram positive and gram negative bacteria.Properties and clinical conditions produced by different bacterial toxins.

Section 2: Systematic Bacteriology:

Systematic study of bacteria belonging to genera Borrelia, Leptospira, Campylobacter, Pseudomonas,Brucella, Bordetella, Escherichia, Citrobacter, Salmonella, Shigella, Klebsiella,m Enterobacter, Proteus,Vibrio, Hae,ophilus, Pasteurella, Yersinia, Actinobacillus, Actinomyces, Fusobacterium, Moraxella,Staphylococus, Streptococcus, Bacillus, Clostridium, Listeria, Erysipelothrix, Corynebacterium, Nocardia,Richettsia, Chalmydia, Mycoplasma, Acholeplasma, Spiroplasma, Anaeroplasma and Thermoplasma,Rhodococcus, Mycobacterium and Neisseria.

Section 3: General Virology:

Historical development of virology. Evolution, classification and nomenclature of viruses. Biophysicaland biochemical characteristics of viruses. Cultivation of viruses and their growth pattern in cell culture,embryonated eggs and experimental animals. Purification and concentration of viruses. Qualitative andquantitative assay of viruses. Viral replications. Vikrus-host cell relationships. Replication strategies ofanimal viruses and molecular pathogenesis for selected viral.

Systems latent, persistent and chronic virual infections. Study of genetic variability of animal virusesthrough use of monoclonal, antibodies, autoimmunikty, immunosuppression and viral mutation inpersistence infections. General principles of laboratory diagnosis of viral diseases. Epidemiology andmethods of spread of viral infection. Oncogenic role of viruses. Pathogenesis and pathology of viralinfections. Immune mechanism in viral diseases. Interference and interferon. Viral vaccines, point of actionof antiviral molecules during the replication cycle of a virus and search for new antiviral compounds,viruses and gene therapy. Chemotherapy of viral infections.

Section 4: Systematic Virology:

Systematic study of RNA and DNA viruses in livestock and poultry with reference to antigenicity,cultivation, pathogenesis, epidemiology, diagnosis and immunity RNA viruses: Retroviruses andlymphotropic viruses, visna and maedi,Arboviruses. Rotaviruses. Birnaviruses. Coronaviruses. Togaviruses.Paramyxoviruses. Orthomyxoviruses. Rhabdoviruses. Picornaviruses. Bunyaviruses. Arenaviruses.Arterioviruses. Calciviruses. Filoviruses. DNA viruses: Poxviruses. Herpesviruses. Iridoviruses.

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Adenoviruses. Papovaviruses. Parvoviruses. Hepadnaviruses. Circoviruses. Unclassified viruses. Slowviruses Scrapie.

Section 5: Mycology

General characteristics of fungi. Classification and study of pathogenic fungi-Epidermophyton,Microsporum, Trichophyton, Cryptococcus, Aspergillus, Blastomyces, Coccidioides, Histoplasma, Candida,Rhinosporidum, Contaminating fungi, Rhizopus, Mucor and Penicillium.

Fungi causing mastitis, abortion and mycotoxicosis.

Section 6: Immunology:

Historical Perspectives. Host-parasite relationships. Antigens. Types of antigens. Properties andspecificity of antigens. Factors determining antigenicity. Haptens and carriers. Heterophile antigens.Adjuvants. Mechanisms of action, classification, and their uses. Immunoglobulins - their classes and subclasses, structure and function. Allotypes. Idiotypes. Synthesis. Genes coding for Igs. Generation of diversity.Monoclonal antibodies. Purification of antibodies. Theories of antibody formation. Lymphoid organs: primary,secondary and circulation of lymphocytes, cells involved in the immune response - B lymphocytes, Tlymphocytes, subsets and nature of receptor. Macrophages. Dendritic reticular cells. Langerhans cells.Cellular interactions. Cell mediated immune response. Maechanism of interaction of antigen and antibody.The complement system. Classical and alternate pa;thways. Serological reactions: agglutination,precipitation, neutralization, CFT, FAT, ELISA, DIE, RIA etc, immunological methods as an aid to diagnosissuch as various blotting techniques like Southern, Northern, Western blotting, Ma

.jor. Histocompatibility

complex: organization, nature of antigens and MHC restriction. Hypersensitivity - immediate and delayedtypes, and mechanism of hypersensitivity. Mechanism of immunity, autoimmunity and immunologicaltolerance.

Section 7: Molecular Cell Biology (Vaccine & Diagnostic Technology):

Role of biotechnology in diagnostics and vaccines, RNA electropherotyping. Probes - preparationof cDNA. Use of DNA probe in animal diseases diagnosis. Monoclonal antibodies. Application ofmonoclonal antibodies for diagnosis of animal disases. Preparation of monochonal antibodies. Nucleicacid hybridization.

Modern trends in vaccines. Recombinant DNA vaccines and their probable uses in animal diseases.

Veterinary Public Health

Section 1: Veterinary Public Health:

Definitions : Concept of Public Health, Intersectoral approach to Human Health, Veterinary Medicine,Veterinary Public Health, Human health goals, Veterinarians Participation in Public Health and justifications,Veterinary Public Health Unit - its dimensions and functions, National and International organizationsrelated with Public and Veterinary Public Health, Rural health, Role of Public Health Veterinarians in Ruralhealth, Health Delivery System.

Section 2: Milk Hygiene

Definitions. Dairy Industry and milk hygiene in India and other countries, Microbiology of milk andmilk products, microbial spoilage of milk and its products, Bacteriophage, Contanination of milk and itsproducts, Public health aspects of residues: agricultural chemicals, antibiotics and druges, toxic metals,plant toxins, mycotoxins and adultrants Milk borne diseases, Milk hygiene, Hygienic aspects of production

VETERINARY MICROBIOLOGY

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of milk and processing and manufacture of milk products, Clean milk production, Prevention ofcontamination by santiation at dairy farm, collection centers, milk processing and manufacturing plants,.Pasteurization, Sterilization, Standards. Quality control tests applied to milk and milk proucts.

Section 3: Meat Hygiene:

Definitions, Meat industry and meat hygiene in India and other countries. Raising meat food animalsand birds, their trade and transport. Hygienic aspects of slaughter, bleeding, dressing and processingand manufacture of carcass meat and meat products. Rigor mortis, Emergency and casualty slaughter.Meat microbiology. Sources of contamination, Disposal and reclamation of slaughter house wastes andby products and associated public health problems. Spoilage of meat and meat products, Preservationof meat. Meat food safety, Antemortem and post mortem examination, Inspection of poultry meat, eggs,fish and meat from game animals, Judgement, Indices of sanitary quality, National and Internationalstandards, Bacteriological, serological and biochemical tests for quality control, substitution and adultration.

Section 4: Food borne infections and intoxications:

Definitions, Classification of Foodborne disease, Meat borne diseases, Milk borne diseases,Infections and intoxications traced to consumption of fish, Fast/Street/ Convenience foods, Epidemiologicalcharacteristics of food borne infections and intoxications, Sources of pathogens and factors favouringfor dpoisoning, Bacterial, viral, protozoan, helminthic, mycotic and chemical food poisoning, Epidemiologicalinvestigation of food borne infections and intoxications, Food specific attack rate. Odd ratio, Managementof food poisoning.

Section 5: Zoonoses:

Definitions, Concept and classification of Zoonoses, Ecological aspects of Zoonoses, Wild animals-,cold blooded animals -,domestic animals-, and aquatic life - associated zoonoses:

Vectors-, milk-, meat-, egg-, fish- and water - spread zoonoses, Occupational zoonoses, Nosocomialzoonoses, Eenozoonoses, Nationally and internationally emerging zoonoses, Epidemiology of bacterial,rickettsial, viral, parasitic and mycotic zoonoses, Principles of zoonoses management: methods ofprevention, control and eradication of zoonoses.

Section 6: Environmental. Hygiene:

Natural sources of water. Water hygiene, Pure and wholesome water; microbial contamination andchemical pollution of water, Impurities in water, plankton, Purification and sanitization of water, Waterbornediseases, Microbiological examination of water, Potable water, Standards for drinking water. Theatmosphere. Air pollutants, Airborne pathogens and air borne diseases, Ventilation, Methods of airpurification. Agricultural chemicals, industrial wastes, domestic and farm effluents polluting environment- and associated hazards and preventive measures. Residue analysis, Minimum permissible levels ofresidues. Waste - recycling, Methods of disposal of dead animals.

Section 7: Epidemiology:

Definition: Epizoutiology, Epidemiology, Causal,- association, Concept of infection, Theory of naturalnidality, Ecological basis of diseases, Disease transmission, Epidemic process, Distribution of diseasesin space and. time, Epidemiologic hypothesis, Types of epidemiological studies, Epidemiological survey,surveillance, monitoring of diseases, Experimental epidemiology, Epidemiological measurements predictiveepidemiology, Epidemiologic models, Sero-epidemiology. Use of information technology and computerapplication in disease monitoring EpidemiologicaI investigation and evaluation of intervention measures.

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Section 8: Experimental Animal Medicine:

Occupational health and safety in the care and use of research animals. Breeding, care andmanagement of experimental animals, Production of gnolobiotic, germrree, and specific pathogen freeanimals-Breeding transgenic and syngenic, animals, need for raising experimental and tailor made.animals, provisions of Animals welfare and Society for prevention of Cruellty to Animals Act.

Section 9: Health Education:

Health education, Communication techniques, Participatory programs to make aware agriculturalworkers, butchers, laboratory staff and those engaged in zoological garden, laboratory animals rearingprocessing of animal produce about (a) occupational hazards and (b) hazards to consumers.

Section 10: Standards, Guidelines and Legislation:

Defining standards/guidelines of a product and product ingredients. Food hygiene legislation, Meatfood product order, Indian standards for milk and milk products, Meat products, Bureau of Indian Standards,World Trade Order, International Organization for Standards, ISO 9000, Indian Standards (IS) - 14000,Codes Alimentarius, Good Manufacturing Practices, Sanitary and phytosanitary measures, Qualityassurance, Hazard Analysis Critical Control Program (HACCP), Total Quality Management to ensure safetyto domestic and foreign consumers of products of animal origin.

Section 11: Microbiology in Public Health:

Food microbiology, Characters of food bacteria, moulds, yeast and virus. Classification of foodmicrobes according to their requirements for growth - temperature, acidity, moisture, oxygen and saltconcentration; resistance to microenvironment, Food processing and preservation methods. Pathogens -Virulence factors, microbial enzymes, toxic metabolites and other molecules associated with pathogenicmechanisms. Resistance mechanism of survival in environment in and outside the host, Antigens elicitingprotective and diagnostic antibodies, Microbiological, Serological, Biological and nucleotide baseddiagnostic methods.

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VETERINARY MICROBIOLOGY

28. Veterinary Pathology and Parasitology

Paper-I (B) and Paper-II

Unit I: General Veterinary Pathology

Introduction, history, etiology and scope of pathology. Definition : Etiology of the disease.Predisposing factors, intrinsic and extrinsic factors responsible for the disease. Haemodynamicsderangements, degenerations and necrosis. Disturbances of circulation, hyperemia, ischemia,haemorrhage, thrombosis, embolism, infraction, edema and shock. Disturbances of cell metabolism-likeprotein, carbohydrates, lipid and pigment metabolism, pathological calcification and ossification. Apoptosis,necrosis and gangrene.

Inflammation - Definition associated with inflammatory phenomenon, etiology of inflammation, cardinalsigns, pathogenesis of inflammation, chemical mediators released from injured tissues and inflammatorycells. Cellular response in inflammation, structure and function of cells associated with it. Role of humoraland cell-mediated defences. Various classification. Immunopathology. Healing and cellular regenerationcapability of different body cells.

Disturbances in cell growth - aplasia, hypoplasia, hyperplasia, atrophy, metaplasia and dysplasia:Neoplasms - growth, etiology, classification, morphology and behaviour of neoplasms, structure and biologyof the tumour cell, tumour immunology, tissue response to tumours, spread of tumours, pathologicalfeatures of various neoplasms.

Unit II: General Veterinary Parasitology

Standard nomenclature of animal parasitic disease (SNOAP AD). Animal - parasite associations.General classification of parasites, description of typical life-cycle patterns, mode of transmission.Overview of host parasite relationships, practical methods recommended for sustainable control ofeconomically important parasites. Drug resistance, methods of monitoring and management of drugresistance against parasites, standard parasitic zoonoses and the emerging parasitic infections.

Unit III: Animal and Poultry Diseases

Important infectious diseases of animals and poultry : etiology, pathogenesis, pathology anddiagnosis of prion, viral, mycoplasmal, rickettsial, clamydial, bacterial, mycotic and parasitic (protozoan,helminthic and arthropod-borne) diseases. Important non infectious (Nutritional, metabolic and production)diseases of animals and poultry : etiopathology, pathogenesis, pathology and diagnosis. Conventionaland molecular techniques in diagnosis of animal and poultry diseases.

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29. Dairy Chemistry & Mirobiology

PAPER- 1(B) AND PAPER- II

Unit 1

Specific compositional differences among milk from various species, factors affecting compositionof milk, colostrum and abnormal milk, physical properties of milk. Salt balance and its importance inprocessing of milk.

Unit 2

Chemistry of mill: lipids. milk proteins, lactose, minerals, vitamins and milk enzymes. biologicaland chemical methods of detection of milk adulteration.

Unit 3

Physico-chemical characteristics of cream, butter, condensed milk and evaporated milk, dried milks,cheese and fermented milks, ice-cream and frozen products. Various chemical changes during manufactureand storage of milk and milk products. PFA. AGMARK and BIS standards for milk and milk products.Concepts of Good Manufacturing Practices (GMP). Total Quality Management (TQM) and HACCP.

Unit 4

Microflora associated with milk and milk products and their importance Characteristics of commonlyoccurring microbes in milk and milk products. Types of microbes in normal and mastitic milk and importanceof somatic cell count. Food poisoning, food infections, toxiinfections and other milk borne diseases.Emerging Food borne pathogens associated with milk and milk products, microbial and chemical changesin raw milk during chilling and refrigeration.

Unit 5

Bacteriological aspects of processing techniques like bactofugation, separation, thermization,pasteurization sterilization and URT processing. Type of spoilage in heat treated milks. Prevention ofpost processing contamination.

Unit 6

Microbiological quality of cream, butter, ice cream and frozen products, condensed frozen evaporatedmilks, dried milks, indigenous. dairy products and by-products, microbiological defect in various dairyproducts. National and International Microbiological Standards for milk and milk products.

Unit 7

Types of starter cultures and their classification modem trends in propagation, production andpreservation of starter cultures: factors associated with starter failure. Role of starters in preparation ofcheese and fermented milks,

PAPER - II

(A) DAIRY CHEMISTRY

Unit I

Milk constituents. their normal contents and physical and chemical nature. Specific compositionaldifferences among milk from various species: Variations in milk composition due to breed, feed, season,

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stage of lactation and mastitis; Effect of variation in composition on market like industry; Colostrum andabnormal milk, physical properties of milk: Acid base equilibria, oxidation-reduction potential, density,viscosity. Interfacial tension. freezing point, electrical conductivity, thermal conductivity, refractive index.mid butter capacity, physical equilibria among milk salts; Effects of various treatments on salt equilibria:Salt balance and its importance in processing of milk: Water activity, adsorption of water on milkconstituents and milk products and its effect oil shelf life: Colloids, properties and colloidal stability ofmilk; Emulsions, foams and gets formation, their stability and Importance in dairy processing.

Lactose - structure. isomers. physical. chemical and biochemical properties. Browning mechanisms.Estimation and biosynthesis. Lactose intolerance. Significance of carbohydrates in milk and milk products.Distribution of tree elements in milk and their technological and nutritional importance, Water - solublevitamins - molecular structure, milk and milk products, biological significance. and factors affecting, theirlevels.

Unit 2

Levels, distribution, isolation and genetic polymorphism of different milk proteins; Casein micclles- structure, size distribution, stability and physico-chemical properties; Casein models. Amino acidcomposition and physico-chemical properties of different fractions of caseins: Whey proteins, denaturationof milk proteins as influenced by temperature pH and additives; Biosynthesis, structure, function andphysico-chemical properties of a-lactalbumin and B-lactoglobulin, proteases, immunoglobulins, lysozme,lactoferrins, lipoproteins and fat-globule membrane proteins and their Importance; Milk protein allergenicity,Role in immune response; Chemistry of milk enzymes and their significance with reference to milkprocessing and milk products. Kinetics of chemical reactions and enzyme kinetics: Casein hydrolysate,co-precipitates, and whey protein concentrates-, fermented milk- and bioactive peptides.

Unit 3

Milk lipids - classification, composition. structure and general physical and chemical properties Auto-oxidation- definition. theories. Factors affecting, preservation and measurement. Antioxidants-mechanismof reaction and estimation. Lipolysis. Fatty acids Profile, properties and factors affecting. Unsaponifablematter. Cholesterol - structure, forms, importance and level in milk Chemistry of phospholipid and theirrole in milk and milk products- fat -soluble vitamins - chemistry, physiological functions, levels in milk,cream. butter and ghee. Biosynthesis of milk fat. CLA biosynthesis and its nutritional and health benefits.

Unit 4

Milk-adulteration detection methods: Biological and chemical; Estimation methods for antibiotics,pesticides, heavy metals, lactose, lactate, protein, total solid, fat, salt, vitamin C, calcium, phosphorous,iron, citric acid in milk and milk products. Estimation of vitamin A, total phospholipids and free fattyacids in ghee. Estimation of starch in food. Measurement of BOD and COD in dairy waste. Biologicalmethods for detection of adulteration in milk and milk products: PCR and DNA probe based detection.

Unit 5

Cream; size distribution of fat globules, creaming phenomenon, composition and properties of creamand dry cream. Chemistry of- neutralization and ripening. Butter. Mechanism of churning during butlerpreparation. Desi and creamery butter composition, properties, microstructure, grading, standards anddefects. Ghee : differences in composition and variations in ghee and butter oil Analytical constants andfactors affecting them. Differences in cow and buffalo ghee. hydrolytic and oxidative deterioration of ghee,their causes and prevention. Adulteration and methods of detection. Ghee grading: Antioxidants: naturaland synthetic. physico-chemical characteristics of butter milk and ghee residue.

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Unit 6

Heat stability of milk as affected by various milk constituents and additives. Role of proteinproteininteraction and age gelation of UHT milk. Physical and chemical changes during preparation of concentratedmilk and subsequent storage. Compositional differences between condensed and evaporated milk. Driedmilk: Structure, physicochemical properties and stability of milk powder. Physical properties of instantpowder. Infant food. Spoilage of milk powder and its control. Khoa : Composition and changes daringmanufacture. Composition and changes during preparation chhana and paneer.

Unit 7

Composition and varietal differences. Chemistry of rennin action. Influence of acidity, renneting andheat on the process of cheese manufacture. Changes during manufacture and ripening. Role andmechanism of action of stabilizers and emulsifiers. rheological properties and defects of chees. Milkclotting enzymes, from different sources - microbial, animal and plant. Theories and metabolic pathwaysof fermentation. Dahi, yoghurt and Acidophillus Milk. Composition and specific differences, chemicalchanges during formentation, flavour developmcnt. Composition of Lassi and buttermilk. Nutritionaland therapeutic significance of fermented milk products and functional foods.

Unit 8

Composition and physical structure, changes during ageing, freezing, hardening and defects. Roleand mechanism of stabiliers and emulsifiers. Kulfi composition and differences with ice-cream. Definitionof quality, quality control and assurance. Standards, statutory and voluntary organizations, PEA act,sampling, labeling, food inspectors and public inspecters and public analysts. PFA and and AOMARK,BIS. IS09000 standards for milk products. Total quality management, sensory evaluation of milk and milkproducts. Specifications of equipment,, calibration of glasswares and tools used in Quality controllaboratory, legal requirements of packaging material, and product information.. IDF code on nutrition labeling.Isolation of milk constituents and their recombination for product development. Filled milk products.

Unit 9

Molecular interactions - covalent and weak molecular interactions viz. Ionic Interaction, hydrogenbonding, vander waal interactions, hydrophobic effect, Fundamentals of statistical thermodynamics,molecular mechanics, quantum mechanics, Molecular modeling. Energy minimization and free energycalculations, molecular dynamies and simulatiun. Combinatorial chemistry and high throughput screeningand synthesis of functionally important groups; protein-ligand interactions - protein -protein interactions,docking and cumputational techniques for molecular prediction of molecular conformations and structures.

Unit 10

Spectroscopy - UV - V is spectrophotometry, IR and ETIR fluorimetry, Circular dichroism. atomicabsorption spectroscopy, ID, 21) and multidimensional NMR, Single crystal and powder X-raycrystallography. Mass Spectrormetry, MS-MS, MS-MALDl, Separation techniques: TLC, OLC, LC, LCMS,IEF, lon exchange, size cxclusion, reverse phase, hydrophobic interaction, affinity chromatography,analytical sedimentation, sedimentation equilibrium, isopyenic and isokinetic ultracentrifugation,ultrafiltration, Precipitation by salting out agents, biopolymers (PEO, dextran etc.), organic solvents, Twoand three phase partitioning, solvent-solvent partitioning; Electrophoresis - PAGE, SDS-PAGE:, Agaroseelectrophoresis; Radio-tracers admn nonradio-tiaccr based detection techniques

(B) DAIRY MICROBIOLOGY

Unit 11

Micro-flora associated with milk and milk products and their importance-. Morphological, cultural,

DAIRY CHEMISTRY & MIROBIOLOGY

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physiological, spoilage and pathogenic characteristics of commonly occuring microbes in milk and milkproducts; Newer approaches for classification of micro-organisms; Types of- microbes in norrl lat aridmastitic milk and importance of somatic cell counts: Food poisoning, food infections, toxi-infections andother milk home diseases, Emerging Food borne pathogens associated with milk and milk products;Epidemiological studies using DNA finger printing techniques like RAPD, RFLP, DGGE, TGGE, Rep-PCRetc. Sources of microbial contamination of raw milk and their relative importance in influencing quality ofmilk during production, collection, transportation and storage. Microbial and chemical Changes in rawmilk during chilling and refrigeration.

Unit 12

Bacteriological aspects of processing techniques like bactofugation, thermisation, pasteurization,sterilization, boiling. UHT, pulsed field treatment and membrane filtration of milk; Types of spoilages inheat-treated milks. Enumeration of heat resistant microbes. Germination and sporulation of bacterial spores;Prevention of post-processing contamination in heated milk. Identification of sources of contamination inheat treated milks; Heat induced damage and repair in bacterial cells, D. F & Z values for various microbes:Role of resuscitation, in recovery of heat injured microbial cells: Bacteriological grading of raw. and heat-treated milk. Microbiological spoilage aspects of thermally processed milks: Role of phychrotrophic,thermoduric, thermophilic bacteria and their metabolites in milk spoilage.

Unit 13

Naturally occurring preservative systems in milk like I.P’ system, Immunoglobulins, Lysozmye.Lactoferrin etc: Preservation of milk and milk products by physical (Irradiations) and chemical agents;Food grade Bipreservatives ((GRAS) viz. Nisin and other antimicrobials produced by Lactic Acid Bacteria(LAB), Application of bacterioeins as food grade biopreservatives in enhancing shelf life of foods; Enhancinganti-microbial potentials of LAB by recombinant DNA technology and Genetic engineering; Residues ofantibiotic. detergents, sanitizers, pesticides and aflatoxins in milk, mode of action on microbes andbiological consequences - as well as their detection by newer approaches like Charm test. HPLC. ELISAand other methods.

Unit 14

Microbiological quality of Fat rich products Cream and Butter), Frozen dairy products (ice cream);Concentrated dairy products (Evaporated and sweetened condensed milk) and Dried Milks (Roller andSpray dried milks and Infant foods): Factors Influencing tile microbiological quality of above productsduring their production, processing. handling, storage and distribution; Microbial defects associated withthese products and their control: Microbiological safety in relation to potential pathogonsand their public health significance, National and International microbiological standards for dairy products(BIS, ICMSF. Codex Alimentarius Standards)

Unit 15

Lactic Acid Bacteria (LAB) as Starters: Types of starter cultures and their classification;. Identificationof LAB based on conventional and molecular techniques such as 16S rRNA sequencing. Ribotyping, PCRand DNA finger printing: Microbiology of Starter cultures: Single and multiple strain cultures, and customcultures; Associative growth of starter cultures; Concepts of starter growth and metabolism of lactose andcitratre- Production of taste and aroma compounds by starters in fermented milk, and milk products,Changes caused by starters in milk during growth: Modem trends in propagation. production and preservationof starter cultures, Production of starter concentrates. DVS starters-. Judging of starters quality activity:Starter defects: Starter failure, Intrinsic and extrinsic factors associated with starter failure: Bacteriophagesof dairy starters and their impact on dairy industry: Prevention and control of starter failures.

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Genetics and Molecular Biology of acid, flavour and therapeutic properties of LAB; Role of plasmidsin their metabolism; Genetic manipulation of LAB for ameliorated performance; Food grade cloning andexpression vectors; LAB as hosts for expression of heterologous proteins and development of food gradeoral vaccines; LAB genome projects.

Unit 16

Dairy products as functional/health foods; LAB as Probiotics in development of health foods;Selection ‘criteria, colonization and functional properties; Anti-bacterial and therapeutic properties ofprobiotic cultures: Survival and stability of Probiotics in health foods, gut and their tracking: Concept ofprebiotics and Synbiotics; Genetic markers of probiotic functions and their application for mass screeningGenomics of probiotic Lactobacilli and Bifidobacteria; Cloning and sequencing of probiotic genes: Sequenceanalysis; Blast. Clustal Wind ClustalX. Pair wise and Multiple alignment; Homology and phylogenetic tree/dendrograms; LAB as nutraccutical ingredients - a source of vitamin synthesis and exopolvsaccharideproduction: Bioactive peptides and their role as nutraceuticals in dairy foods.

Unit 17

Role of starters in the preparation of yoghurt, koumiss, kefir, cultured butter milk: and whey basedbeverages and other Fermented product; Therapeutic properties of fermented foods; Microbial defects inthese products, safety and their prevention and control:’ Microbiology of hard semi-hard and soft varietiesof cheese; Role of starter culture during preparation and ripening of cheese; Accelerated ripening of cheese;Production and use of microbial rennet substitutes; Recombinant chymosin and its application; Defectsin cheese, Microbiological safety and their prevention and control.

Unit 18

Micorbiological quality of indigenous dairy products viz. khoa and chhana based sweets: Burfi; peda;rasogulla, gulabjamun; kheer, kulfi, shrikh and; paneer; dahi: lassi, ghee etc. Sources of microbialcontamination, their role in spoilage of these products and their Microbiological safety, Prevention andcontrol; Role of personnel and environmental hygiene at the level of production and processing. Need formicrobiological standards for assessing the quality and safety of indigenous producrs; The concept ofTQMand HACCP’ implemenntation in Improvement of quality and safety of indigenous products: Currentrole of’ modified packaging for extending the shelf’ stability of indigenous dairy products, Antimicrobialpackaging, controlled and modified atmosphere (CAP/MAP) based techonologies.

Unit 19

Preparation of by products from dairy effluents by microbial fermation; Cleaning and santization ofequipments, machineries and other contact surfaces used in production and processing of milk and milkproducts. Types of detergents and their mechanisms of soil removal from the surfaces; Efficacy of sanitizersincluding gaseous disinfectants and evaluation of sanitizing/disinfectant properties; Factors affectingactivity of detergents and sanitizers; Built detergents, commercial detergents and combined detergent-sanitizeres: Biological consequences of dairy waste disposal; Disposal of dairy effluents after microbial.treatment; BOD and COD analysis in dairy effluents: Microbiological quality of air and water used in Dairyplants.

Unit 20

Microbiological aspects of quality control and quality assurance in production of milk and milkproducts; Good manufacturing Practices (GMP) and the relevance and Sanitary Standard OperatingProcedures (SSOP): Importance of Total Quality Management (TQM) in dairy industry; Application ofHACCP programme in dairy industry; Safety concerns of Biofilm formation on equipment surfaces and

DAIRY CHEMISTRY & MIROBIOLOGY

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their control measures; Risk assessment approaches and role of predictive microbiology in dairy foods.Conventional and current methods like imepdence. ATP luminescence, pyruvate etc. in detection of’ foodpathogens; Application of immunological. PCR. Real Time PCR DNA probes, Microarrays (Biochips.) and(Biosenors etc for detection of food pathogens: Biosafety of genetically modified organisms (GMOs) foods.

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30. Dairy Engineering and Technology

PAPER-1 (B) and Paper- II

Unit 1

Principles and Practices of production of high quality milk, standardization of milk. Centrifugal separation,clarification and bacto-fugation, pasteurization, sterilization, UHT processing and aseptic packaging units.Special milks; toned double toned, recombined, reconstituted, flavoured and filled milks cream, butter, butteroil, ghee, ice cream and frozen products, different types of cheeses and fermented milks.

Unit 2

Sweetened condensed milks, evaporated milks, various indigenous dairy products and bye products.Packaging of dairy products, cleaning and sanitation in dairy plants.

Unit 3

Alterative processes dairy technology; radiation, ohimic beating, microwave processing, membranefiltration technique, electrodialysis, incorporation of cereals and legumes in dairy products, biotechnologicalapplications, retort processing, water activity, freeze drying, new product development, functional fooddevelopment, quality of milk (nutritional, physicochemical and microbiological) contaminants and safetyaspects, legal standards, quality systems and certifications.

Unit 4

Basic principles of heat transfer. Design and selection of heat exchangers used in dairy plants.Basic principles of mass transfer and momentum transfer phenomena process equipment design.

Unit 5

Constructional and design features of cream separator, clarifier, homogenizer, butter and. cheesemaking equipments, single and multiple effect evaporators, spray dryer, freeze dryer, drum dryer, icecream freezers and packaging systems. Dairy plant design. Instruments for measurement of pressure,temperature, vacuum, humidity, fluid flow and liquid level, principles of automatic process control andcontrol elements.

Unit 6

Steam generation, boilers and their accessories, refrigeration and our conditioning vapourcompression system elements and controls, defrosting, condensers. Design of cold storage, watersoftening and demineralization operations in dairy plant. Waste treatment and pollution control methods.

Paper-II

(A) DAIRY TECHNOLOGY

Unit 1: Dairy Plant Operations

Status of dairy Industry in India, recent policies governing dairy sector, raw milk preservation,physicochemical composition of milk, centrifugal separation, clarification, homogenization, thermalprocessing; UHT treatment, bactofugation etc. principles of production, packaging and marketing of specialmilk

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Unit 2: Fat-rich & frozen dairy products

Principles of production, packaging and marketing of cream, butter, butter oil, ghee. margarine. fatspreads, different kinds of ice creams, frozen desserts, kulfi, malai-ka-barf etc. Fractionation and healthaspects of milk fat, cholesterol reduced and cholesterol-free dairy products, CLA and its applications

Unit 3: Cheese and fermented milk products

Principles of production, packaging and marketing of different kinds of unripened, ripened andprocessed cheeses, yoghurt, dahi, fermented milk products, shrikhand, mishidoi etc. Mechanization ofcheese production, accelerated cheese ripening, probiotic dairy products

Unit 4: Concentrated and dried milk products

Principles of production, packaging and marketing of sweetened condensed milk, evaporated milk,UHT sterilized concentrated milk, whole milk powder, skim milk powder, malted milk powder, instantizedmilk powder, ice cream and cheese powders, infant and weaning foods.

Unit 5: Indigenous milk products and dairy by-products

Status and role of traditional dairy products in Indian Dairy Industry. Principles of production.packaging and marketing of khoa, khoa-based products, chhana, chhanabased products, paneer, rabri,kheer etc. Pollution problems associated with by-products. Principles of production, packaging and,marketing of caseins, caseinates, whey powder, whey concentrates, whey-based beverages, syrups andsoups, lactose, butter milk etc.

Unit 6:Packaging of dairy products & Cleaning and sanitation in dairy plants

Conventional and novel packaging materials, systems and lines employed in dairy industry, specialpackaging methods - vacuum, shrink, aseptic etc., MAP, standards and regulations of packaging.Conventional and novel detergents and sanitizers used in dairy industry, automation and CIP, water quality,waste management, biodetergents, ultrasonic cleaning techniques.

Unit 7: Advances in Dairy Technology-I

Alternative processing and preservation techniques - radiation preservation, microwave heating.ohmic heating, high pressure processing etc. Membrane processing and its applications, Emulsions, foamsand gels; Electrodialysis; in dairy industry, incorporation of cereals and legumes in dairy products, bakeryand confectionary products, biotechnological applications in dairy processing, designer milk

Unit 8:Advances in Dairy Technology-2

Retort processing, concept of water activity, rheology of dairy foods, freeze drying and itsconsequences, intermediate moisture foods, new product development, devclopmcnt of functional foodssuch as sports foods, geriatric foods, low residue diets, high Fiber foods, low cholesterol diets, low orno-sugar diets etc.

Unit 9: Quality and safety aspects of dairy products

Physico-chemical, microbiological and nutritional aspects of dairy products and their assessment,safety aspects with reference, to mycotoxins, antibiotics, pesticides, weedicides and heavy metals, legalstandards for dairy products, quality systems such as HACCP, ISO certification etc.

(B) DAIRY ENGINERING

Unit 10: Heat and Mass Transfer

Fourier law: Steady state heat conduction through slab, pipe wall and fin. Empirical relations for

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convection transfer for flow through pipe and parallel plates. Condensation and boiling heat transfer.Unsteady state heat conduction in simple geometry. Analytical and numerical solutions to transient stateheat transfer. Mass transfer: Molecular diffusion in solids, liquids and gases, Fick’s law, estimation ofmass transfer co-efficient. Mass balance in equilibrium stage operators. Dimensional analysis-of turbulentflow. Momentum, heat and mass transfer analogies.

Unit 11: Rheology and Water Activity

Concept of Rheology, ideal, elastic, plastic and viscous behaviour. Viscoelastic models. Stress strainbehaviour, creep and stress relaxation. Characteristics of Newtonian & nonNewtonian fluids.Water activity of foods, water sorption isotherm and water activity measurement of methods. Permeabilityand shelf-life prediction of dairy products. Principles of equipment planning and design in quality milkprocessing.

Unit 12: Unit Operations in Dairy Engineering

Centrifugal separation of solid, liquid and gas mixtures. Cyclone, cream separator and clarifiers.Construction and operation of butter and cheese making equipments. Size reduction of particulate solids.Homogenization, Sedimentation and settling, Filtration, Agitation and mixing. Flexible packaging and asepticpackaging. Pasteurization, Sterilization and UHT processing of milk. Process time calculations based onheat resistance of microorganisms and quality attributes of milk. Freezing of food, ice cream freezers,freezers concentration and freeze-drying

Unit 13: Evaporation and Drying Equipments

Material and energy balance. Design of single and multiple-effect evaporators Design of thermo-compression system and MVR. Design of spray and its components. Design of drum dryer and fluidizedbed dryer. Powder and energy recovery systems

Unit 14: Instrumentation and Control Engineering

Mechanical, electrical, magnetic, optical and other types of transducers. Instrument for measurementof pressure, temperature, radiation, humidity, vacuum, fluid flow and liquid level. Principles of automaticprocess control and control elements. Proportional, integral and derivative controllers. Data acquisition.

Unit I5: Plant Utilities and Environmental Engineering

Steam generation. Boilers and their accessories. Vapour compression refrigeration system. elementsand controls, defrosting, condensers. Water softening and demineralization operations in dairy plants.Waste water treatment and pollution control laws.

Unit 16: Process Equipment Design

Design of vessels; corrosion mechanism & control, design of milk storage tanks, formed heads,process piping and layout. Design of heat exchangers; tubular, shelf & tube, plate heat exchanger, scrappedsurface heat exchangers. Application of aerodynamic properties to pneumatic handling and conveying offood products.

Unit 17: Dairy Plant Design and Project Engineering

Design of milk collecting centers, chilling centers, fluid milk and multi products plants, small, mediumand large plants, feasibility project report preparation, equipments for indigenous milk products.Selectinof plant and machineries.Maintanance of dairy equipments and utilities

Unit 18: Dairy Process Engineering

Hygienic aspects of plant and equipment design, CIP systems, batch and continuous operations,scale-up and simulation. Membrane processes, ultra filtration and reverse osmosis. l

DAIRY ENGINEERING AND TECHNOLOGY

31. Animal Genetics & Breeding

PAPER I (B) AND PAPER -II

Unit I : Mendelian Genetics

History and development of genetics. Mendelian principles - Modification in Mendelian ratios-linkageand cross over, linkage map- sex linkage- mutations, mutagenic agents, rate of mutation -multiple alleles-multiple gene inheritance - penctrance - expressivity hereditary disorders in livestock. List of majorqualitative traits and their pattern of inheritance in livestock and poultry.

Unit 2 : Biochemical Genetics:

Polymorphism- genetic basis genetic polymorphism in isozymes, blood protiens , (Albumin, globulin.hemoglobin transferrin etc. milk proteins, K ion concentration types in sheep - Basic principles forelectrophoresis- utility in parentage identification. Blood of major livestock species.

Unit 3 : Cytogenetics

Development in cytogcnctics - preparation of normal karyotypes- short term blood cultures; -lab,techniques - principles - preparation of metaphase chromosomes - banding (G banding. C banding, Rbanding, fluorescent banding. NOR etc.) Normal karyotypes of livestock species - Metacentric,submetacentic, acrocentric and telocentric chromosomes variant chromosomes- Y chromosomepolymorphism - chromosome abnormalities - genetic and phenotypic effects - centric fusion (l/29translocation in cattle, other centric fusions). Sex chromosomes, aneuploidy - mosaics and chimera freemartins. Intersexuality and hermaphrodism in goat - chromosome evolution in family equidae . Chromosomecompliments of Riverine and Swamp buffalo and their crosses.

Unit 4 : Molecular Genetics

Gene - structure of DNA - replication -protein synthesis - Operon concept - introns exons. Genomesize of livestock species- basic principles of DNA extraction from blood, and other body tissues - basicprinciples of PCR - various types of electrophoresis - DNA sequencing - manual and automated sequencing.Molecular genetic techniques i.e. PCRRAPD, PCR RFLP, PCR-AFLP, Multiplex PCR, quantilativc PCR,SSCP, SNPs, DDRT, SSH, DNA micro array -Microsatelllites. 2D gel electrophoresis.

DNA markers- major genes- K casein, B lactoglobulin, growth hormone, growth hormone receptorgene, prolactin, MHC (class Il. DRD Ill), Leptin, D) Gat, fecundity gene. etc. Milk synthesis genes, growthgenes etc. Use of microsatellites for between and within breed variation - preparation of dendogram -genetic distance -gene clusters. Recombinant DNA technique- international gene banks- Gene accessationNo. Genomics – proteomics-genes expression-basics for Bioinformatics - important softwares.

Unit 5 : Population Genetics

Population - Mendelian population- Panmixic population effective population size characteristics ofpopulation -gene frequencies; genotypic frequencies- genetic equilibrium for autosomal and sex linkedgenes. Effectiveness of selection (complete and partial), migration, mutation (selection- mutationequililbrium, mutation equilibrium) and random genetic drifts (fixing of genes and elimination of genes).Values and means, dominance deviation - additive genetic variance, dominance and epistatic variance.

Unit 6: Quantative Genetics

Quantative traits - phenotypic variance - components of phenotypic variance -genotypic variance.environmental variance -genotype x environment interaction – genotype environment correlation -genetic

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parameters - heritability, repeatability, genetic correlation - basic concept for estimation of geneticParameters- resemblancc between relatives - vertical v/s lateral relationships -properties, of genetics,parameters -methods of estimation of genetic parameters. relative efficiency of methods uses of geneticparameters - Inheritance of threshold characters. Statistical models for estimation of genetic parameters– assumptions- additive v/s multiplicative Biometrical technique in Animal Breeding . Design applicableto Animal Breeding and their analysis.

Unit 7 : Selection and Selection Experiments

Selection - selection differential - intensity of selection - response to selection, realised heritability- causes for flactuation in genetic gain - basis for selection - accuracy of selection. Individual, pedigree,family and progeny based selection and their relative efficiency and accuracies. Selection experimentsin poultry and livestock - long term and short term goal genetics slippage. Sire evaluation - station testing.associated herd testing and field progeny testing programmes - basic norms - sire indices, breeding values- various methods for estimation of sire Indices - BLUP For breeding values of sire - genetic gain inprogeny testing programmes- Genetic divergence- genetic and environmental trends in breedingprogrammes- multi traits selection - tandem, independent culling and selection indicles partial, completeand restricted). multi source index – individual plus family selectionindividual pedigree selection - Osborneindex. Multi stage selection. Selection for threshold characters.

Unit 8 : Breeding Methods / Mating System

Random mating- inbreeding-out breeding-species hybridization. Coefficient of inhbreeding-pathcoeffieint method-genetic and phenotype effects of inbreeding adantages and limitations of inbreeding-inbreeding depression- uses of inbreeding development of inbred strains and lines.

Out breeding-out crossing/cross breeding – two breed, three breed, four breed crosses rotationalcrossing - development of synthetic breed, hybrid vigour I heterosis -genetic and Phenotypic effects ofheterosis - estimation of hctcrosis - maternal heterosis. Grading up. Species hybridization.

Unit 9: Breeding strategies for Livestock and Poultry

Breeds of livestock and poultry - classification - important economics traits of major breeds oflivestock ‘and poultry. Habitate of different breeds in the country- population statistics. Genetic improvementprogrammes for cattle, buffalo, sheep, goat, pig, poultry. Genetic gain for important ‘economic traits oflivestock and poultry.

Pure breeding and cross breeding programmes for cattle -selection of male and female selectionindices and breeding values for males and females, Sire evaluation programmes - concept of “Interbull”.grinding, up of non descript. Cross breeding evaluation of cross bred bulls- new crossbreds developed -Karanswiss, Karanfrics, Sunandini. ONBS. Molecular genetic markers - identification of QTLs from sire- daughter, sire - grand daughter and selective genotyping. Sheep and goat breeding for fibre and meatproduction. Selective breeding- cross breeding - selection indices - flock structure and productivity -selection of - males and females- important crossbreds developed viz; Bharat Merino. Avikalin andAvivastra.

Buffalo Breeding Programmes

Poultry - egg type, broiler type - selection indices - Osborn Index - Intra population selection straincrossing - development of inbred lines - exploitation of heterosis - diallele crossing - poly allele crossing- SCA. GCA, recurrent selection, reciprocal recurrent selection - selection for feed efficiency (PEl, RFC)- selection for disease resistance, selection against heat stress. Alternative breeding strategy. Uses ofgenetic markers.

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Evaluation of pure breeding and cross breeding in livestock and poultry recomended exotic breeds- level of exotic inheritance. NCBBP. Pig breeding programmes. Breeding programmes,” All IndiaCo-ordinated Research Project on Cattle, Sheep, Goat, Pig and Poultry.

Unit 10 : Conservation of Genetic Resources

Principal methods of conservation - insitu and exitu conservation - choosing of breeds forconservation based on population size -genetic status and risk assessment - classification of breedsaccording to their risk status (Extinct, Endangered, Vulnerable, Rare and Out of danger - Animal geneticdata bank at global and national level.

Unit 11 : Laboratory Animal Breeding

Labortory animal species viz. mice, rat, guinea pig, rabbit, dog and monkey - Their chromosomenumbers –genome size - major genes. Physiological, nutritional, reproduction, parameters, maintenanceprotocol - pedigree recording, planned mating. Nomenclature for differcnt strains, inbred lines ( SPF line,Knockout mice etc.) - Animal model for human disease, Specific utility of different laboratory speciesfor different requirements.

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32. Animal Physiology and Nutrition

PAPER - I (B) and PAPER II

Unit 1: Energy, Protein, Vitamin and Minerals

Animal Cell-Organelle and its functions. Functions of carbohydrates, lipids and proteins. Availableenergy from organic nutrients. Partitioning of dietary energy, basal metabolic rate. Energy retention. Factorsaffecting energy utilization. Essential and critical amino acids. Protein evaluation. Metabolizable proteinconcept. Protein energy inter-relationship. Functions of Vitamins, deficiency, hyper-vitaminosis, requirementand sources. Minerals, functions, deficiency and toxicity. Mineral requirements of livestock, sources,inter-relationship, synergism and antagonism.

Unit 2: Rumen Physiology and Nutrition

Control of rumen motility, rumen environment. Development of functional rumen. Role of rumenmicrobes. Significance of rumen fungi - defaunation and transfaunation. Microbial fermentation in rumen.VFA production, inter conversion and utilization. Dietary proteins break down. Microbial proteinsynthesis. NPN compounds and their utilization. Ammonia toxicity - role of slow release ureacompounds. Manipulation of rumen fermentation. Bio-hydrogenation and utilization of dietary lipids.Methanogenesis and methane inhibitors. Rumen dysfunctions. Role of protected proteins and fats.Adverse effects of over protection of dietary proteins. Naturally occurring by-pass proteins.

Unit 3: Digestive Physiology and Nutrition of Non-Ruminants

Comparative gastro - intestinal physiology of mono-gastric animals. Digestion and metabolism oforganic nutrients in poultry and swine. Significance of minerals and vitamins in mono-gastric animals.Inter relationship in nutrient sparing activity.

Unit 4: Nutrition and Reproduction

Male spermatogenesis. Accessory sex glands,. semen and evaluation. Factors affecting semenproduction. Artificial insemination - semen collection, preservation and transportation and semen diluents.Freezing of semen. Oogenesis. Follicular development. Ovulation. Corpus Luteum. Reproductive cyclesin animals. Female reproductive hormones. Energy and protein requirement of gestation.

Unit 5: Nutrition and Lactation

Lactation - Hormonal control of lactation and milk let-down. Maintenance and cessation of lactation.Mammary gland involution. Milk precursors and synthesis of milk constituents. Milk compositionin different animals. Nutrient requirement and efficiency of milk production.

Unit 6: Physiology of Growth and Nutrition

Concept and definition. Growth regulation and factors affecting prenatal and post natal growth. Roleof growth in production. Growth curve and growth measurement. Nutrient requirement and energeticefficiency of growth of non- ruminants and ruminants.

Unit 7: Feed Evaluation, Processing, Forage Conservation and Feed Additives

Physical, chemical and biological method of feed processing. Effect of processing on nutritionalquality and utilization. Feed analysis and quality control. Concept of complete diet system. Alternativefeed resources. Anti-nutritional factors and toxins in feeds and forages. Method of detoxification.Silage, hay making and its grading. Ration formulation, least cost ration. Feeding strategy during stress

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and nutritional calamities. Feed additives. Nutritonal role - probiotics, prebiotics and other metabolicmodifiers.

Unit 8: Blood and body fluids

Blood, composition, constituents, coagulation. Blood groups and immunogens. Reticuloendothelialsystem. Body fluids, electrolytes and balance mechanisms. Body buffers and acid base balance. .

Unit 9: Circulation and cardiopulmonary system

Blood circulation- systemic and regional. Lymph and lymphatic circulation. Hemodynamics andbiophysical principles. Heart, neural control and autoregulation. Electrocardiography. Respiration- controland regulation. Gaseous exchange and transport. Respiration in birds.

Unit 10: Nervous system, special senses and Muscle physiology

Nervous system, general organization and action potential generation. Synapse, neurotransmittersand impulse transmission. Spinal and brain reflexes. Autonomic nervous system. Functions of spinalcord, brain stem and cerebellum. Limbic system and cerebral cortex. Learning and memory. Pain andspecial senses. Skeletal muscle, contractile structures, excitation contraction coupling. Work, exerciseand high altitude physiology.

Unit 11: Climate and behavior physiology

Physiology of climatic stress. Effect of stress on production and reproduction. Neural and hormonalregulation of body temperature in homeotherms. Mechanism of adaptation. Photoperiodicity and biologicalrhythms. Design of shelters/animal houses for different climatic conditions. Feeding, grazing, drinkingand thermoregulatory behavior of livestock.

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33. Animal Reproduction

PAPER–I(B) and PAPER–II

Unit 1 : Veterinary Gynaecology

Biology of sex, development of female genitalia. Functional anatomy of female reproductive systemof farm animals. Growth, puberty and sexual maturity. Reproductive cycles (oestrus cycle) in femalefarm animals. ogenesis and folliculogenesis. Follicular dynamics and ovulation. Transport and survival ofgamtetes, fertilization, cleavage, implantation and maternal recognition of pregnancy Development offoetus and foetal membranes. Placenta - classification and functions. Gestation and Pregnancy diagnosisin farm animals.

Unit 2 : Reproductive Endocrinology

Reproductive hormones, classification, synthesis, chemical composition and mechanism of action.Hypothalmus, pituitary, thyrod, gonadotropic, gonadal, placental and pineal gland hormones, prostaglandins,pheromones, growth factors and hormone antagonists and their significance in animal reproduction.Hormonal assays. Hormonal regulation of male and female reproduction. Clinical uses of hormones.

Unit 3 : Accidents during Gestation

Pregnancy, pseudoecyesis, Ectopic pregnancy, Abnormalities of fertilization and foetal development,super fecundation and superfoetation. Abortion bacterial, vira, mycotic, protozoal, physical, toxic andmiscellaneous causes; diagnosis and prevention. MDropsy of foetal membrane and foetus. Maccration,mummification, pyometra. Antepartum vagino cervical prolapse, uterine torsion and displacement of uterus.

Unit 4: Veterinary Obstetrics

Pelvis and and pelvimetry, parturition – signs approaching parturition, initiation and stages ofparturition, induction of parturition and postpartum period. Presentation, position and posture. Causesand forms of dystocia and its treatment. Obsterical maneuvers including fetotomy and caesarean section.Post partum complication in domestic animals, retention of placenta, uterine prolapse, metritis, septiemetritis. Post parturient metabolic disorders.

Unit 5: Andrology

Comparative anatomy of male reproductive system. Thermoregulation of testis and blood testisbarrier, growth, puberty and sexual maturity. Spermatogenesis including cycle of semniferous epitheliumspermatogenic and wave. Sperm morphology and ultra structure of spermatozoa, sperm transport,maturation and storage in male genital tract. Secretions of male reproductive tract including accessoryglands and their role in reproduction. Sexual/mating behaviour.

Semen and its composition, biochemistry of semen and sperm metabolism. Sperm abnormalitiesand its classification, sperm separation and spermatozoa karyo typing.

Unit 6 : Male Infertility

Fertility, infertility and sterility in male domestic animals. Causes and forms of male infertility.Testicular hypoplasia, cryptochid, testicular degeneration, orchitis. affections of apididymis, vas deference,penis, prepuce and accessory glands. Tumors of the male reproductive tract. Management ,and nutritionalInfertility: Vices in the males.

Evaluation of male for breeding soundness reproductive health status. Effect of parental drugs andvaccines on semen quality.

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Unit 7: Frozen Semen Technology and Artificial Insemination

History and development of’ artificial insemination. Advantage and disadvantage of Al and frozensemen, selection of bulls for Al purpose. management of’ breeding bulls, methods of semen collection indifferent domestic animals, semen evaluation including latest techniques for evaluation of motility andfertilization.

Ideal extenders, extenders For liquid semen. Preservation of semen at various temperatures.processing and preservation of liquid semen. Extenders for frozen semcn, principles and techniques ofsemen freezing. Cold shock and ultra low temperature shock. Cryoroportectants. Semen additives.Evaluations of frozen semen. Transport and storage semen. Handling of Frozen semen. Liquid nitrogenand LN2 containers. Insemination techniques. Planning and organization of semen bank.

Unit 8 : Reproductive Technology

Synchronization of oestrous cycle in domestic aninials, control of ovulation. Embryo transfertechnology - History advantages and disadvantages, supcrovulation, collection. evaluation. preservationand transfer of embryos.

History of in vitro maturation and fertilization. Recovery of oocytes in vitro and in vivo maturation,fertilization, culture, evaluation, preservation and transfer of oocytes / embryos.

Micromanipulation of embryo splitting and cloning. Production of transgenic animals.Micromanipulation of’ embryos. Sex determination and gene insertion. Establishment of laboratory forETT. IVM. 1VF and IVC.

Unit 9 : Infertility in Cows and Buffaloes

Fertility, infertility and sterility. Evaluation of herd fertility. Incidence and economic role of infertility,forms of infertility, congenital and hereditary defects, infectious diseases. Pathological conditions of ovary,oviduct, uterus, cervix and vulva. Managemental causes of infertility. Hormonal causes of infertility,ancestrous, repeat breeding, cystic ovarian degeneration, sexual health control and reproductive healthprogrammes. Breeding soundness examination of cows and buffaloes.

Unit 10: Reproduction and Infertility in Ovine and Caprine

Puberty, sexual maturity, breeding season. estrous cycle. Breeding and conception gestation,parturition, peri-parturicnt and obstetrical complications. synchronization of estrous cycle. Embryo transfer.Causes of infertility and their management.

Unit 11 : Reproduction and Infertility in Swine

Estrous cycle, synchronization of estrous cycle. Hormonal control of reproduction. Various forms ofinfertility in swine and their management. Various obstetrical problems and their management.

Unit 12: Equine Reproduction

Physiology and pathology of equine reproduction. Research techniques and methodology for thestudy of engine reproduction. Equine andrology. Reproductive behaviour and management of stallion. Semencollection, examination and artificial insemination. Pregnant mare behaviour. Application of modemelectronic and sonographic techniques in equine reproduction. Equine infertility.

Unit 13: Canine and Feline Reproduction

Functional anatomy of dog and cat reproductive system, estrus cycle and endocrinology of estruscycle and detection of optimum breeding time. Methods of pregnancy diagnosis. Contraception. Medicaltermination of pregnancy. Infertility in bitches disorders of estrus cycle, pseudohpregnancy, pyometra,

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cystic endoretrial hyperplasia, tumors of reproductive tract. Reproductive bioassays and diagnostics.Difficult whelping - types and methods of handling dystocia. Caesarean section. ovario hysterectomy.Peri parturient complications. Semen collection. evaluation. techniques of artificial insemination, infertilityin male including testicular tumors - cryptorchid, affections of prostrate.

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ANIMAL REPRODUCTION

34. Livestock Producton and Management

PAPER-I (B) and PAPER - II

Unit 1 : General

Present status and future prospects of livestock and poultry development in India. Animal productionsystems in different agro-climatic zones of the country. Socioeconomic and environmental issues in relationto sustainability. of livestock production. Various livestock and poultry development programmes operativein the country. Effect of industrialization and mechanization of agriculture on livestock sector. Breeds ofcattle, buffalo, sheep, goat, pigs, equine, camels, rabbits and Poultry. and their conservation and sustainableutilization. Adaptation and production (if livestock and poultry. in tropics, deserts cold and high altitudes.Reproductive behaviour in various species of’ livestock and poultry. Behavioural problems In livestockand poultry- their causes and managemcnt. Ethical issues in animal production. Integrated and specializedcrop and livestock production systems. Labour norms for livestock and poultry management operations.Maintenance of livestock records. Livestock and poultry shows. Biotechnology in animal production andmanagement. Biosecurity and environmental considerations in animal production.

Unit 2 : Breeding Management

Breeding policies and strategies for livestock improvement under different agro ecological regions.Concepts of heritability, repeatability and their application in animal selection. Important methods ofselection and systems of breeding in farm animals and birds. Maintenance and evaluation of breedingrecords. Farmer’s herd registration and performance recording.

Unit 3 : Feeding Management

Nutrients and their functions. Nutritional requirements and feeding managements of differentcategories of livestock and poultry. Formulation and compounding of rations for various categories of-

livestock and poultry. Least cost ration formulation. Systems of feeding livestock and birds. Feedingstandards for livestock and poultry. conversion efficiency of various categories of livestock andpoultry. Processng and storage of conventional and non -conventional feed ingredients. Feed additivesincluding antibiotics, Prebiotics and probiotics and their significance in livestock and poultry production.Agro-industrial byproducts in animal feeding. Water requirement of various categories of livestock andpoultry.

Unit 4: Reproduction Management

Reproductive systems of farm animals and birds. Climate and nutrition atfecting reproductivePerformance in farm animals. oestrous detection, synchronization. artificial insemination and pregnancydiagnosis. Causes of impaired fertility its prevention and control in farm animals. Management factorsaffecting reproductive efficiency. Seasonality in farm animal breeding and its management.

Unit 5 : Shelter Management

Housing systems. Planning and layout of animal and poultry houses. Space requirement for variouscategories of livestock and poultry. Housing designs for different agro-climatic regions. Macro and microclimatic changes affecting designs of animal and poultry houses. BIS standards for livestock and poultryhousing. Construction of cheap animal and poultry shelters utilizing local resources. Automation in livestockfarning. Disposal of livestock waste and its efficient utilization.

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Unit 6 : Health Management

Hygiene and sanitation on animal farm. Symptoms of ill health, important infectious diseases oflivestock and poultry and their control. Vaccination schedules in animals and poultry. Internal and externalparasites and their control. Accidental health disorders and their control. Common disinfectants used onanimal farms. Diseases diagnosis and important diagnostic aids. Concept of first aid at farms. Segregationand quarantine management for large animals and birds. Quarantine act, zoonotic diseases, labour healthprogramme.

Unit 7 : Production and Management of Cattle and Buffalo

Cattle and buffalo population and performance trends and factors affecting them. Care andmanagement of cows and buffaloes under pre partum period. Care of neonate and young calves.Management strategies for reducing morbidity and mortality in calves, age at first calving, and calvingintervals. Milking management and machine milk practice. Management pack-ages for quality milkproduction. Optimum performance indices for various livestock breeds under organized farms.

Unit 8: Production and Management of other Animals

Draft animals : Population dynamics of various categories of draft and work animals in India.Characteristics of draft animals. Estimating draft capacity of different species. Harnesses for varioustypes of draft animals. Training of work animals. Feeding, care and management of draft animals.Management of camel with special reference to rearing, feeding and watering. Behavioural studies ofvarious draft animals. Economics of draft animals vis-a-vis machine power.

Sheep and goat: Selection and mating systems for improving wool, mohair, pashmina, meat andmilk. Feeding practices for economic rearing. Scope of intensive milk and meat production from goat.Mutton and wool production from sheep. Low cost shelter management. Sheep and goat reproduction.Health management.

Poultry : Brooding of chicks. Management of growing, laying and breeding flocks. Sheltermanagement. Cage layer management and well being of birds. Light management. Hatchery businessmanagement. Management during stress. Chick sexing Maintenance of farm records. Health and sanitationproblems. Prevention and disease control. Poultry shows. Handling care of table eggs and processing ofbirds for meat.

Equine: Care and management of horses, donkeys and mules. their feeding. breeding systems andshelter management system. Shoeing. preparation and management of race hourses.

Swine: Major breeds of swine. Mating systems for improving pork production. Feeding’ strategiesfor pigs. Care and management of pregnant swines and unweaned piglets

.. Reproduction problems in

pigs and remedial measures.

Rabbit : Important fur and meat type breeds of rabbit. Housing, handling. feeding watering, breeding.management, sanitation and health care of-rabbits.

Unit 9: Wild Life Management

Status of wild life in India and its conservation. Ecological basis of management or wild life. Breedingand feeding of wild life in captivity. Health management. Wild life acts. Welfare issues in wild lifemanagement.

Unit 10 : Forage Production and Conservation

Classification of feeds and Forages. Feed and fodder resources used for feeding of livestock andpoultry. Nutritive value of feeds and fodders. Conservation and preservation of feeds and fodders. Annual

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and perennial fodder crops. Strategies for round the year fodder production. Pasture development andmanagement. Enrichment of poor quality roughages.

Unit 11 : Economics and Marketing of Livestock and Poultry and their Products

Economic principles as applied to livestock production. Production functions. Farm size resourcesand product combinations. Cost concepts. Resources optimization in livestock production. Maintenanceand evaluation of different production records. Insurance and financing of livestock enterprises. Projectformulation for setting up livestock farms. Different approaches to marketing of livestock and its products.Present status of animal fairs for livestock marketing. Market news and information. Determination ofprices of livestock products. Vertical integration in livestock products industries. l

35. Veterinary Pharmacology & Medicine

PAPER -I (B) and PAPER - II

Unit 1: General Pharmacology

Development and scope, branches of pharmacology, terminology. Sources and nature of drugs.Pharmacopoeia and drug compendia. Drug schedules. Regulatory considerations of veterinary drugs, factorsmodifying drug activity. Pharmacogenetics.

Pharmacodynamics: Drug structure activity relationship, Drug-receptor Interaction. Role of secondmessengers, drug modulation via different types of receptors. Characterization of agonists, antagonists.

Pharmacokinetics: Routes of drug administration - principles - absorption. Distrlbuilon,biotransformation, oxoretion. Factors modifying drug kinetics, kinctic constants. Different models,determination of kinetic parameter and application in rational dosage regimen, interspecies scaling,Principles of therupeutics.

Pharmacometrics : Organization and screening programmes and drug development. Multidimentionalscreening methods, bioassays. Determination of median doses - LD.-50 therapeutic indices. Types ofdosa-response relationship.

Unit 2: Drugs acting on the Central Nervous System

Role of nouratransmitters in CNS, sedatives, hypnotics, general anacsthctics. Hypotheses andclinical stages of anaesthesia Pro- and post-anaesthetics, molecular mechanism of action of inhalantand paranteral anaesthetics. Therapeutic gases. Anticonvulsants. Tranquilizers. Neuroleptanalgesics,alpha-adrenegic agonists. Narcotic and non-nardcotic analgesics and antipyretics. Drugs affectingbehaviour. Drug dependence and addiction and drug abuse. CNS stimulants. Muscle relaxants. Localanaesthetics.

Unit 3 : Drugs acting on the Autonomic and Sumatic. Nervous Systems

Neurohumoral transmission. Adrenergic and antiadrenorgle drugs including adrenergic neuronblockers. Cholinergic and anticholinergic drugs. Purinergic and Adenosine receptors. Dopaminorgic andantidopaminorgic agents. Nitric oxide modulators. Neuromuscular blocking agents. Ganglion stimulantsand ganglion blockers.

Unit 4: Drugs acting on the Cardiovascular and Respiratory Systems

Drugs acting on heart and blood vessels. Antihyportensive and antiarrhythmic agents. Bloodcoagulants and anticoagulants, thrombolytic and antiplatclct drugs. Haematinica. Haemorrhagic shockand its treatment. Expectorants, antitussivcs. Bronchodilators. Mucolytic agents. Analeptics,

Unit 5 : Drugs, Acting on Digestive System

Stomachics, antacids and antiulcer drugs. Carminatives and antizymotics. Emetics and antiemetics.Cathartics. Antidiarrhoeal agents. Antispasmodics. Pharmacology of rumen and rumenotoric drugs.

Drugs acting on hepatobiliary system.

Nutritional Pharmacology: Fat soluble vitamins, water-soluble vitamins. Calcium, phosphorus andother macroelements, trace elements and miscellaneous nutrients.

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Unit 6: Drugs Acting on Uro-genital System

Drugs altering fluid balance. Diuretics and antidiuretics- General principles of electrolyte- and fluidtherapy. Drugs acting on uterus (oxytocies and tocolytics). Drugs used for synchronization of oestrus_

Unit 7: Endocrine Pharmacology

Hypothalamic and pituitary hormones. Nanpituitury gonadotropins, adrenocerticoids, sex hormones,insulin and glucagon, thyroid hormones, antithyrold agents, Calcitonin. parathormone.

Unit 8: Autacolds

Pharmacological effects and therapeutics of histamine, antihistarninic agents, 5-IIT and itsantagonists, prostaglandins and leukotrienes, peptides and kinins, renin and angiotcnstns. Plateletactivators, Anti-inflammatory drugs.

Unit 9: Chemotberapy

General principles. Drug allergy, hypersensitivity, mechanisms of resistance. Antiseptics anddisinfectants. Chemistry, mechanism of action and thorapeutics of sulphonamides, trimetboprim andcongeners.

Antibiotics: Penicillins, cephalosporins, aminoglycosidcs, macrolides, tctracycllines, polypeptides.Antifungal and other emerging antibiotics. Quinolones, nitrofurans. Antitubercular, antiviral andantinaoplastic drugs.

Anthelmintios: Antinematodal, anticestodal and antitrematodal drugs, Antiprotozoans, coccidiostats.Drugs used for ectoparasite control. Drug residues, withdrawal times. Concept of Gene based therapy,prospects of disease target therapy, immunomodulators, overview of indigenous medicinal drugs and theircomponents for therapeutic use.

Unit 10 : Toxicology

Terminology, classification of poisons. Toxicity rating. Principles of selective toxicity. Toxicodynamics.Toxicokiaetics. Diagnosis and treatment of poisoning (antidotal and nonantidotal). Mechanism ofdetoxification. Poisons causing respiratory insufticiency. Toxicology of common inorganic compounds,Toxicity of posticides, metals, non-metals and metalloids. Poisonous plants cyanogenic, nitrate and oxalateproducers. Mycotoxins including ergot poisoning.

VETERIMARY MEDICINE

Unit 1: General Aspects

Epidemiological studies, casual association, ecological basis of disease and its transmission.Disease surveillance, monitoring, forecasting, prevention and control. Geographical Information System(GIS) segregation, isolation and quarantine of animals etc. Diseases prevalence, incidence, morbidityand mortality etc. Economic impact of diseases. Animals diseases of public health importance, ruralhealth and health delivery system. Occupational hazards.

Virulence factors of pathogens, pathogenic mechanisms of microbes. Resistance mechanism ofsurvival of microbes in and outside the host. Antigens eliclting protective and diagnostic antibodies. Variousmethods used for diagnostic purpose.

Case history and clinical examination of animals. Application of advanced tools for disease diagnosis,prognosis and therapy. Genral systemic states like bactermia, septicemia, pyemia, toxemia, hypothermia,hypoglycemia, allergy, anaphylaxis, shock, dehydration, stress, sudden death, anasarca, anaemia, picaetc.

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Unit 2: Gastroenterology

Specific conditions of organs of gastrointestinal system with special emphasis to indigestion,tympany, colic, Impaction, traumatic reticulitis/peritonitis, abomasal displacement, ascites, jaundice,hepatitis, enteritis, gastritis etc.

Unit 3: Diseases of Cardiovascular and Pulmonary Systems

Acute heart failure. Congestive heart failure. Peripheral circulatory failure. Myocardial and valvulardiseases, Epistaxis, Pulmomoary congestion and edema, emphysema, pneumonia, pleurisy, aspirationpneumonia.

Unit 4: Diseases of Urinary, Nervous, Musculoskektul and Integumentary Systems

Nephrosis, nephritis, pyelonephritis, cystitis, urolithiasis, uremia, cerebral anoxia, encephalitis,onccphalomalacia, meningitis , encephalomyelitis, paralysis, myopathy, ostovdystrophy, arthritis, urticaria,dermatitis., photosensitization, conjunctivitis, otitis, keratocojunctivitis, corneal ulcers, eczema alopecia.

Unit 5 : Production and Deficiency Diseases

Metabolic profile tests, milk lever, Downer’s cow syndrome, ke-tosis, hypomagnesaemia, diabetes,post-parturient haemoglobinuria, azoturia, fat cow syndrome, rickets, osteodystrophic fibrosa, trace mineralmid vitamin deficiency.

Unit 6: Diseases caused by Physical Agents, Chemicals and Toxins

Diseases caused by physical agents, inorganic and farm chemicals, phytotoxins, mycotoxins,zootaxins etc.

Unlt 7: Infectious Diseases

Mastitis, strangles, easeuus lymphadenitis in sheep and goats, closttidial diseases. Ulcerativelymphangitis in horses and cattle, listeriosis, leptospirosis, crysiptlas, collibacillosis, salmonellosis,pasteurellosis. Brucellosis, TB, JD, actinomyeosis, actinobacillosis, glanders, mycoptasmal disease,emerging zoonotie infections and their management and control.

Hog cholera, African swine fever, leucosis, FMD, RP, PPM BMC, BSE, mucosal diseasc complex,blue tongue, influenza, rabies, visna. contagious eethyma, pox, papillomatasis, distemper. infectiouscanine hepatitis, Parvo virus enteries, felinc panicucopenia, equine infectious anaomia, chlamydiosis,Q-fever. Anaplasmosis. Heart water contagious opthalmia, aspergillosis, ring worm, bursattee, lymphangitis,bahesiosis, thelleriosis, coccidiosis, trypanosominsis, toxoplasmosis, Zoonosis.

Major conditions produced by nematode, cestode and trermatode Infestations, Major conditionsproduced by arthropod parasites,

Unit 8: Diseases of the Newborn

Perinatal diseases, congenital defects. Physical and environmental causes of perinatal disease.Noconatal infections, critical care of newborn

Unit 9 : Poultry Diseases

Newcastle disease, IBD, ID, ILT. Mycoplasmosis. Coccidiosis, Salmonellosis. Necrotic enteritis ALC.Mareck’s disease, Myeotoxicosis. Avian enoephalomyolitis, Hydropericardiuim syndrome, avian influenza,psittacosis, ornilhnsia. TB, histomoniasis, spirochaetosib, trichomoniasis etc., parasitic diseases of poultry.

Unit 10: Legislations and Veterinary Jurisprudence

Veterinary ethics and role of veterinArian. Prevention of cruelty to animals and legal enactment of

VETERINARY PHARMACOLOGY & MEDICINE

114


TPC laws related to domestic animals and wild life. Indian Veterinary Council Act and its role in animalwelfare. Legal requirements for export and import of livestock and their products.

National and international standards for milk, meat, egg and their products, Bureau of Indianstandards. Codex Alimcntaries, Good manufacturing practice required for animal and veterinttry products.HACCP. Quality control, WTO. Sanitary and phytoganitary measures. Role of various Internationalorganizations in animal disease control.

Toxic ferns. Venomous bites and stings and treatment.

Unit 11. Environmental Toxicology

Types and identification of industrial contamination and pollution residual toxicity. Impact ofpesticides, fungicides, weedlcides, fertilizers on biosphere. Chemical warfare agents and radiation hazards,toxicity from food additives, preservatives. Statutory regulation on agrochamical formulations and theiruses, lmmunotoxicity, teratogenicity, mutagenicity, embryotoxicity for toxicological evaluation.

Drugs promoting growth and production- Agents used for doping and restraining of wild animals.Euthanizing agents. Water and air pollution. Chemical residues in tissues of food animals, residue analysis,maximum permissible levels of residues.

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36. Veterinary Anatomy and Surgery

PAPER- I (B) AND PAPER-II

Unit 1: Veterinary surgery and Radiology

Principles of Surgery. Current concepts of inflammation and its management. Disinfections andsterilization - Surgical instruments. Suture materials - suture pattern and knots. Bio implants. Pre-intraand post operative considerations. Pathophysiology of bums. Trauma and shock. Acid base and electrolyteimbalance. Fluid therapy and blood transfusion. Tissue repair and its biochemical aspects. Principles oftissue and organ transplantation. Transplantation immunity. Management of operation theatre. Abcess,cyst, haematoma, tumor, gangrene, sinus, fistula and hernia. Neurological examination. Paralysis and itstreatment Care of critically ill patients. Laser surgery. Cryosurgery.

Unit 2: Veterinary Anatomy and Histology

Locomotive system : Axial, appendicular and visceral skeleton of domestic ruminants, horses, dogs,pig and fowl. Muscles of the head, neck, thorax, abdomen, thoracic limb and pelvic limb. Joints, ligamentsand cartilage.

Descriptive anatomy of the organs of digestive, resplratory, urogenitai, circulatory and nervoussystems and sense organs of domestic ruminants horses, dog, pig and fowl.

Microscopic structure of cell, epithelium, connective tissue, muscle and nervous tissue: Histologyof the organs of digestive, respiratory. urogenital, circulatory and nervous systems. Histology of thelymphoid organs, sense organs and endocrine glands.

Developmental Anatomy- Gametogenesis, fertilization, placentation, cleavage, gastrulation andorganogenesis - Development of different organ systems of the body.

PAPER - ll

(A) VETERINARY SURGERY AND ANATOMY

Unit 1 : Anaesthesia

Anaesthesia and preanaesthetics - Local anaesthesia and techniques. Tranquilizers - Basal marcosis -General anaesthesia - administration on various animals - patient monitoring during anaesthesia -intravenous and inhalation anaesthesia.

Neuromuscular blocking agents.

Unit 2 : Rediology

Production of X-rays. Radiographic techniques and Interpretation of skiagrams. soft tissue radiographyand contrast media techniques of different systems. Alternate imaging techniques.

Unit 3: Orthopaedic surgery and Lameness

A brief survey of affactions of the back and limbs and consequent lameness in large and smallanimals - principles of muscle surgery - tenotomy and tenorrhaphy techniques - patellar desmotomy,study of fracture and dislocations in small and large animals. Diseases of bones - healing of fracture of

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different bones by external and internal fixations -various affections of the joints, their diagnosis andtreatment of hoof affections in the horse and cattle - Hip dysplasia in dogs.

Unit 4: Surgery of Head and Neck

Surgery of mouth - like cleft plate/tonsillectomy. Aural lesions and their management. Surgicaldrainage of the ear- Management of the skull and mandibular injuries. Affections of the nasal cavity andsinuses. Dental surgery - Surgery oesophagus. Laryngeal hemiplagia in horses - dorsal displacement ofsoft palate. Epiglottis entrapment, guttural pouch affections in horses - tracheotomy techniques in bovines- dehorning techniques. Common eye affections in domestic animals.

Unit 5 : Thoracic and Abdominal Surgery

Thoracotomy techniques - Surgical approaches to abdomen - hernia - acquired and congenital surgicalaffections of abdominal organs in small and large animals. Mammary tumors. Surgical affections of udder,teat and tail and their management. Spleenectomy. Surgical affections of urinary system and theirmanagement surgery of male and female reproductive organs.

(B) VETERINARY ANATOMY AND HISTOLOGY

Unit 6 : Gross Anatomy

Topographic anatomy of head, neck, thorax, abdomen and limbs of ox, horse, dog, pig. Nasal andoral cavities - thoracic, abdominal and pelvic cavities (both sexes) with reference to their structure andcontents.

Anatomy of nervous system and sense organs.

Unit 7 : Histology

Histology - microscopic structure of epithelium, connective tissue, muscle and nervous tissue.Histology of organs of digestive, respiratory, urogenital, circulatory and nervous systems, lymphoid organsand endocrine glands. Histological section preparation by paraffin methods.

Unit 8 : Embryology

Gametogenesis, fertilization, placentation, cleavage, gastrulatuon and organogenesis - Developmentof different organ systems of the body.

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37. Poultry Science and Technology

PAPER -1 (B) and PAPER - II

Unit 1: Poultry Genetics and Breeding

Definition of class, breed, variety, strain and line; Common breeds and strains of chickens, ducks,geese, guinea fowls, quails, turkeys and other species of poultry; Inheritance of qualitative and quantitativetraits in poultry and their usefulness; Sex linked and sex influenced traits; Lethal and semi lethal traitsin poultry and their mode of inheritance; Estimate of heritability, genetic & phenotypic correlations, theirapplication in selection; Individual selection, family selection, mass selection, combined selection andindirect selection; Relative merits and demerits of different methods of selection; Construction of selectionindices; Exploitation of additive and non-additive gene effects; Genotype and environment interaction;Diallel mating, pair mating and pen mating; Artificial insemination in poultry; Inbreeding, cross breedingand pure line breeding; Hybridization and hybrid vigour in improving economic traits and development ofhybrids; Modern trends in commercial poultry breeding; Major genes and their usefulness in poultry breedingin tropics; Selection for disease resistance; Immunogenetics, biological polymorphism and usefulness inpoultry breeding; Development of transgenic chicken; Molecular techniques for estimation of geneticdiversity among breeds and line of poultry.

Unit 2 : Poultry Nutrition

Various nutrients and their role in poultry; Nutrient requirements of different species of poultry asper Bureau of Indian Standards (BIS) and National Research Council (NRC) of the USA; Partition of energy;Estimation of metabolizable energy (ME) and true metabolizable energy (TME); Essential and criticalamino acids; Evaluation of protein quality; Essential fatty acids, minerals, vitamins and their functions;Nutrient deficiency, toxicity, synergism and antagonism; Naturally occurring toxicants, their adverse effectson poultry and methods to overcome them; Different systems of feeding; Restricted and phase feedingprogramme; Factors influencing the feed intake; Feed ingredients and sources of various nutrients; Qualitycontrol and BIS specifications for feed ingredients; Unconventional feed stuffs and their utilizationfor economic feed formulation; Feed formulation for different species. Least cost feed formulation andlinear programming; Non nutrient feed additives, antibiotics, anticoccidials, antimicrobials, antioxidants,colouring agents, enzymes, flavoring agents, herbs, prebiotics and probiotics.

Unit 3: Poultry Physiology

Homeostasis and its regulation; Regulation of feed and water intake; Feed passage rate in gastrointestinal tract in relation to digestion and absorption efficiency; Functional regulation of digestion,absorption and metabolism of nutrients; Features of endocrine glands; Endocrine control and variablefactors influencing growth process; Mechanism and scope that determines and changes the sex andallows the development of left ovary and oviduct only; Physiological control of age at sexual maturity;Ovarian follicular hierarchy, atresia, ovulation, oviposition, pause, clutch size and secretion of eggcomponents; Photoperiodism and its role in optimization of reproductive functions; Physiology of aviantestes, spermatogenesis, semen ejaculation, sperm transport and storage; Fertilization mechanisms infemale tract; Respiratory system mechanisms of gaseous exchange; Thermoregulatory and stressmechanisms; Physio-biochemical stress responses and remedial approaches; Embryogenesis andexogenous interventions and their impacts on physiological limits.

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Unit 4: Poultry Products Technology

Structure, chemical composition and nutritive value of egg; Various measures of egg quality; Factorsinfluencing egg quality; Grading of eggs as per Agmark and USDA standards; Egg processing and methodsof preservation of table eggs; Various egg products and their uses; Production of designer eggs; Hygieneand sanitation of poultry processing plant; Processing, grading and packing of dressed chicken;Preservation of poultry meat; Value added poultry meat products; Factors affecting poultry meat quality;Processing and utilization of egg and poultry processing wastes.

Unit 5: Poultry Management

Selection, care, storage and testing of hatching eggs; Principles and methods of incubation;Milestones in embryonic development; Photo-acceleration and embryonic growth; Factors influencinghatchability and production of quality chicks; Hatchery hygiene; Utilization and disposal of hatchery waste;Lay out of a modern hatchery; Equipments required in a modern hatchery; Single and multi stageincubators; Sexing, handling, packaging and transportation of day old chicks; Principles and methods ofbrooding; Brooding requirement of chicks, quails, ducklings and turkey poults; Management during growingperiod; Management of layers and breeders; Light management; Litter managements; Broodiness andforced moulting in layers; Management of guinea fowls, ducks, quails and turkeys; Summer and wintermanagement; Study of poultry behaviour including cannibalism, feather pecking and peck order; Welfaremeasures for poultry; Farm location and site selection; Ideal designing and layout of poultry houses fordifferent agroclimatic conditions; Environmentally controlled poultry houses; Cross-ventilation and ridgeventilation; Ammonia control in poultry houses; Type of brooders, feeders, waters, laying nests, cagesetc; Automation in poultry production; Organic Farming; Backyard poultry farming system.

Unit 6: Poultry Economics and Marketing

Principles of economics as applied to poultry farming; Production, planning and poultry farm recordsincluding book keeping; Resources and products relationships; Cost concepts and product pricing; Criteriafor resource use efficiency; Economics of scale and horizontal-vertical integration; Sources of institutionalfinance for poultry enterprises; Govt schemes for promotion of poultry; Poultry insurance; Projectformulation for setting up of poultry farms, hatcheries and feed manufacturing units; Concept of poultrymarketing; Market structure; Conduct and performance; Contract farming arrangements; Importance andconcept of product packaging/branding/advertisement; Institutional support to poultry marketing;International trade in poultry under WTO regime.

Unit 7: Poultry Health Management

Common diseases of poultry including those of zoonotic and public health importance includingbacteria, viral, fungal, protozoan, parasitic and other emerging diseases of national and internationalimportance; Nutritional and metabolic diseases of poultry; Importance of vaccination in poultry andvaccination programme for different species of poultry; Health calendar for poultry including deworming,medication, feed and water sanitation; Principles of biosecurity for prevention of poultry diseases withmajor emphasis on farm hygiene, safe and hygienic disposal of poultry wastes and dead birds; Commondisinfectants and their safe level of application in poultry farming.

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38. Animal Product Technology


Unit I: Technology of Meat Products

Present status and future prospect of meat, fish and poultry processing industry in India. Abattoirand poultry processing plants: layout, construction, design, organization, operation and maintenance ofabattoirs, poultry and fish processing plants. Pre-slaughter care and slaugtering techniques for differentanimals and poultry. Ant-mortem and post-mortem inspection. Judging and grading of animals and birdson floor and on rail. Condemnation and disposal of unfit material. Disposal of slaughter house effluents.Sanitation, plant operation and maintenance. Sanitary standards for meat packing plants. Meat cuttingand deboning. Adulteration and misrepresentation of meat State, municipal and other regulations pertainingto meat trade. Meat food products order. Processing and utilization of various animal and poultry by-products, slaughter house and poultry plant offals Application of computer in abattoir operation.

Processing and Preservation of meat. Retails and whole sale Cuts, Factors affecting meal quality.Quality assurance and inspection of meat products. HACCP Packaging and storage regulations- Meatquality regulations and standards. Curing smoking, freezing, canning and dehydration of meat, poultryand their products Value added meat products manufacturing. Microbial factors-influencing keeping qualityof meat.

Unit 2: Technology of Milk and Milk Products

Milk and milk products production in India. Handling and maintenance of dairy plant equipments.Dairy plant operation; receiving, separation, clarification, pasteurization, homogenization, sterilization,storage, transport and distribution of milk- UHT milk, Toned, homogenized, fortified, reconstituted midflavoured milks. Technology of fermented milks- Milk products processing - cream, butter, ghee, cheese,condensed milk, evaporated milk whole and skimmed milk powder, ice-cream, butter oil, khoa, channa,paneer, chcese spread and similar products. Judging and grading of milk products. Selection and use ofdairy cleaner and sanitizer, inplant cleaning system. Dairy plant sanitation and waste disposal.

Unit 3 : Fish Proccssing Technology

Processing and Preservation of fish and Its products, Handling, canning, smoking and freezing offresh water fish and its products. Physiological conditions and quality of fish products. Utilization of by-products. Zoonatic diseases

Unit 4 : Egg Science and Technology

Structure and composition of avian eggs Factors effecting quality. Quality measurement. Preservationof eggs using oil coating, refrigeration. Thermo-stabilization Packing, storage and transportation of eggs.Technology of egg products - egg powder, albumen flakes. Industrial and food uses.

Unit 5 : Biotechnology of Food of Animal Origin

Role of biotechnology in productivity of livestock. Use of biotechnology in production of foodadditives. Use of biotechnologicaly improved enzymes in food processing industry. Consumer concernsabout risks and values. Biotechnology and food safety. Future of biotechnology in India.

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39. Chemical Engineering


Section 1

Material and energy balance. Calculations for single and multistage operations without chemicalreaction and with chemical reactions. Problems involving recycle and purging. Raoult’s and Henry’sIaws and related problems. Calculation of off gas composition for combustion processes. Dimensionalanalysis.

Section 2

First and second law of thermodynamics. Intrinsic and extrinsic properties. Carnot cycle. Ideal andnon-ideal behaviour of gases and solutions. Chemical potential. Application of Gibb’s Duhem equation.Van-Laar equation and calculation of vapour pressure. Calculation of equilibrium composition for simplehomogeneous and heterogeneous reactions. Single and multi-stage compression, refrigeration, vapourrecompression and heat pump.

Section 3

Fluid mechanics. Bernouli’s equation and its application. Flow of compressible and incompressiblefluids. Navier-Stokes equation for one dimensional flow. Boundary-layer theory. Skin and form friction.Expansion and contraction losses. Free settling and hindered settling. Differential and inclined manometer,orifice meter, venturimeter, roto-meter and gas-meter. Calculations for pumping of fluids.

Section 4

Principles of heat transfer by conduction, convection and radiation. Fourier equation. Naturalconvection and forced convection. Design of different types of heat exchangers, condensers and reboilers,extended surface heat exchangers. Heat transfer in process furnaces and their design. Evaporators.Calculation of heat transfer area for single-stage and multistage operations.

Section 5

Principles of diffusion. Mass transfer operations. Two film theory and without chemical reaction. Typesof packing materials. Flooding and loading velocity. Plate efficiencies. Design of different types ofdistillation column by different methods for two components systems. Analogy between heat-mass andmomentum transfer.

Section 6

Principles of humidification and dehumidification. Wet bulb temperature. Dfferent types of dryersand designs of packed bed dryer and rotary dryer. Industrial cooling towers. Natural draft and forced draft.Design of chimney.

Section 7

Kinetics of homogeneous and heterogeneous reactions. Temperature dependency of reactionvelocity constant. Series and parallel reactions: their product distribution and kinetics. Isothermal,adiabatic and programmed reactors. Design of batch, semi-batch, CSTR and plug-flow reactors. Gas solidreactions. Catalysis and design of non-catalytic and catalytic gas solid reaction- Concept of non-idealreactors.

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Section 8

Principles of process control. Feed back system. Concept of Laplace transformation. Control loopand its components. Working mechanism of pneumatic, hydraulic and electronic controller. Choice ofcontroller settings. Principles of measurement and control for temperature (including furnace temperatures).pressure and liquid level in chemical processes.

Section 9

Chemical process principles for manufacture of ammonia, superphosphate, urea and mineral acids.Principles and applications of nitration, sulphonation, alkylation and hydrolysis. Principles of corrosion,and materials for construction of process equipment. Treatment of industrial effluents and water recycle.BOD and COD.

Section 10

Profitability criteria: Selection of alternatives. Depreciation, cash flow, discounted cash flow, returnon investment and cost estimation. Bar-chart, PERT and critical path method. Simple optimization methodsviz. Lagrange’s multiplier techniques, linear programming, and general method of differentiation. Scale-up of heat exchangers and pipe lines. Design of storage vessels for pressure and vacuum. Principles ofindustrial management.

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CHEMICAL ENGINEERING

40. Electronics and Instrumentation


Section 1: Semiconductor devices

PN diode, PIN diode, Zener, Varactor, shotkey and Tunnel diode, LED.

BJI, JFET, MOSFET, THYRISTOR, UJT

Operation characteristics and equivalent circuit.

Biasing of BJT and JFET.

Operating point and its stability.

Section 2: Diode Applications

Reatifier and filters, wave shaping and clamping.

Zener diode as voltage regulator

Introduction to regulated power supply.

Section 3: Amplifiers and Oscillators

Small singnal analysis of BJT, JFET amplifiers, cascading and cascoding, Frequency response of RC coupledamplifier.

Introduction to tuned amplifier.

Feed back (series and shunt), Voltage and current feedback.

Oscillators, Operational amplifier and its application in analog computation, DIFF-AMP using three op-ampsfrequency response and compensation.

Classification of amplifiers, power amplifiers, push-pull amplifiers.

Section 4: Digital Electronics

Transistor as switch.

Logic gates, Arithmatic binary adders and subtractor, Enoder and Decoder, Controlled inverter, 1’S, 2’S, 9’S,Complement generator.

Karnaught map

Flip flops, Register and Counter.

A/D and D/A converter

Introduction to Microprocessor.

Section 5: (Radio Electronics)

Modulation and demodulation circuits for AM, FM, PM Transmission and reception of radio signal.

Elementary antenna and propagation.

Introduction to satellite and optical communication.

Section 6: Basic Measurements and Laboratory Instruments

Basic electrical standars, errors in measurement.

Measurement of current, Voltage and power.

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Electronic voltmeter and multimeter

Thermoelectronic voltmeter for true RMS measurement.

AC and DC potentiomenters, Bridges, CRO, XY recorder.

Digital instruments for measuring current, voltage, time, resistance and frequency.

Section 7: Measurement of Non-electrical quantity

Transducers, instrumentation amplifier.

Signal conditioning, measurement of displacement, force, torque, pressure, strain. velocity temperature.

Data acquisition, and introduction to telemetry

Fiber optic sensors single mode and multimode type.

Measurement of humidity absorption.

Section 8: Automatic Controls

Feedback principal in control systems

Servo systems

Self balancing potentiometers

Various controller and their characteristics

PLS in process control.

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ELECTRONICS AND INSTRUMENTATION

Appendix -1

ARS/NET DISCIPLINES AND SUB-DISCIPLINEFOR EXAMINATION- 2007

S.No. Main Discipline Sub-discipline

1 Agronomy • Agronomy

2 Agri. Chemicals and Chemistry • Agri. Chemistry

• Agri. Chemicals/Organic Chemistry

3 Soil Science • Pedology

• Soil Chemistry Fertility

• Soil Physics, Soil and Water Conservation

4 Agril.Physics and Meteorology • Agri.Physics

• Agril. Meteorology

• Soil Physics, Soil & Water Conservation

5 Seed Science and Technology • Seed Technology

6 Crop Improvement • Genetics

• Plant Breeding

• Economic Botany

7 Agri. Entomology • Agri. Entomology

8 Plant Pathology • Plant Pathology

• Nematology

9 Plant Biochemistry and • Biochemistry

Plant Physiology (Plant Science)

• Plant Physiology

10 Agricultural Biotechnology • Biotechnology (Agri. Science)

11 Agri. Microbiology • Microbiology (Agri.)

12 Horticulture • Fruit Science

• Vegetable Science

• Floriculture

13 Agri. Structures & Process • Agril. Structures and Process EngineeringEngineering

14 Agri. Machinery and Energy • Farm Machinery and Power

15 Land and Water Management • Soil & Water Conservation EngineeringEngineering and Technology

• Soil and Water Management16 Home Science & Family • Child Development

Resource Management • Home Management/Family Resource Management• Textile & Clothing

17 Enviromental Science • Environmental Science

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18 Forestry • Forestry

19 Food Science & Technology • Food & Nutrition

• Food Science & Technology

20 Ecnomics and Agri. Business • Agricultural EcnomicsManagement

21 Agri. Tech. Transfer • Agri. Extension

• Home Science Extension

• Veterinary Extension Education22 Aquaculture • Aquaculture

23 Fisheries Science • Fish & Fishery Science

24 Fish Harvest and Post Harvest • Aquaculture EngineeringTechnology • Fish Processing Technology

25 Statistics and Computer • Agril. StatisticsApplication • Computer Application in Agril.

26 Animal Biotechnology • Biotechnology (Animal Science)

• Biochemistry (Animal Science)

27 Veterinary Microbiology • Veterinary Microbiology

• Veterinary Public Health

28 Veterinary Pathology & • Veterinary ParasitologyParasitology • Vety. Pathology

29 Dairy Chemistry & Microbiology • Dairy Chemistry

• Dairy Microbiology

30 Dairy Engineering & Technology • Dairy Processing

• Dairy Engineering

31 Animal Genetics & Breeding • Animal Genetics & Breeding

32 Animal Physiology & Nutrition • Animal Nutrition

• Animal Physiology

33 Animal Reproduction • Animal Reproduction & Gynaecology

34 Livestock Production & • LPM

Management

35 Vety. Pharmacology & Medicine • Veterinary Pharmacology

• Vety. Medicine

36 Vety. Anatomy & • Vety. Anatomy

Surgery • Vety, Surgery

37 Poultry Science & Technology • Poultry Science

38 Animal Product Technology • Livestock Products Technology

39 Chemical Engineering

40 Electronics & Instrumentation

APPENDIX

Published by the Chairman, Agricultural Scientists' Recruitment Board, KAB I, Pusa, New Delhi 110 012.Lasertypeset by M/s Print-O-World, 2579, Mandir Lane, Shadipur, New Delhi 110 008, and printed at M/s Chandu

Press, D-97, Shakarpur, Delhi 110 092.

ASRB Syllabi

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