MICROBIOLOGY Question Papers (Supple, February 2008, R05)

SET :1

1. Discuss the importance of microorganisms in food industry. [16]

2. Write about the molecular chronometers and signature sequences used in the classification of organisms. [16]

3. Give an account of viruses pathogenic to animals. [16]

4. Explain the entry of viruses into host cells. [16]

5. Define assay. Explain various types of viral assays. [16]

6. What are nutrients? Describe major nutritional types of microorganisms. [16]

7. Discuss the applications and limitations of various methods of preservation of microorganisms. [16]

8. What are the various chemical agents that are used for control of microorganisms growth. [16]


SET :2

1. Describe the contributions of the following people in the development of microbiology.
(a) John Tyndall
(b) Alexander Fleming
(c) John Needham
(d) Francisco Redi. [4+4+4+4]

2. Describe different methods of classification of Bacteria. [16]

3. Mention the difference between animal and plant viruses. [16]

4. How does a bacteriophage introduce its nucleic acid into host cell. [16]

5. Define viruses and explain the viral morphology. [16]

6. Explain continuous culture of microorganisms. Describe how two different kinds of continuous culture systems, the chemostst and turbidostat operate. [16]

7. Explain the hierarchial arrangement of microorganisms in taxonomy.Explain the taxonomics ranks and names with an example of bacteria. [16]

8. What is radiation. Give the advantages and disadvantages of ultra violet light and ionizing radiation as sterilizing agents. Provide a few examples of how each is used for this purpose. [16]


SET :3

1. Write the contributions made by the following towards development of microbiology:
(a) Antony von Leuwenhoek
(b) Lazarro Spallanzani
(c) Joseph Lister. [6+5+5]

2. Describe the eucaryotic diversity with suitable examples. [16]

3. Give an account of viruses pathogenic to animals. [16]

4. Explain the replication pathways of a bacteriophage. [16]

5. Define viruses and explain the viral morphology. [16]

6. What are pure cultures and why they are important? How are spread plate, streak plate and pour plates prepared. [16]

7. Explain the influence of environmental factors on growth of microorganisms. [16]

8. Explain various methods to control microorganisms growth. [16]


SET :4

1. Write notes on:
(a) Fermentation
(b) Pure culture. [8+8]

2. How PCR technique is useful in classifying bacteria. [16]

3. Describe the structural properties of virus. [16]

4. Explain the replication pathways of a bacteriophage. [16]

5. Write short notes on:
(a) Hemagglutination assay
(b) Necrotic lesion
(c) Bacteriophage.
(d) DNA Viruses. [4+4+4+4]

6. What are nutrients and on what basis are they divided into macroelements and micronutrients or trace elements? Describe some ways in which macroelements and micronutrients are used by an organism. [16]

7. Write short notes on:
(a) Acid-fast staining.
(b) Flagellar staining.
(c) Spore staining.
(d) Differential staining. [4+4+4+4]

8. What are the various chemical agents that are used for control of microorganisms growth. [16]