| Course title | Methods in Molecular Biology |
|---|---|
| Course code | KBBV/C538 |
| Organizational form of instruction | Lecture |
| Level of course | Bachelor |
| Year of study | not specified |
| Semester | Summer |
| Number of ECTS credits | 5 |
| Language of instruction | Czech |
| Status of course | Compulsory |
| Form of instruction | Face-to-face |
| Work placements | This is not an internship |
| Recommended optional programme components | None |
| Lecturer(s) |
|---|
|
| Course content |
|
Physical and chemical properties of nucleic acids (NA), their functions. Spectrofotometric determination of NA. Isolation of NA. Electrophoresis of nucleic acids. Replication, transcription, translation of NA. Polymerase chain reakctions. Gene, genotype, allels. Bacterial genome. Viral genome. Cloning of DNA. GMO.
|
| Learning activities and teaching methods |
| Monologic (reading, lecture, briefing), Demonstration |
| Learning outcomes |
|
The objective is to acquaint students with structure, properties and functions of nucleic acids. A special attention is marked to genome of bacteria and viruses.
Students adopted basic information about methods of isolation of nucleic acids and molecular-biological methods (PCR, real-time PCR, RFLP, sequenation, hybrydization techniques), which are currently used in detection of pathogens. |
| Prerequisites |
|
C 501 Biology
|
| Assessment methods and criteria |
|
Oral examination
essay and oral examination |
| Recommended literature |
|
| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester | |
|---|---|---|---|---|
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2013) | Category: Food industry and food industry chemistry | 3 | Recommended year of study:3, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2014) | Category: Food industry and food industry chemistry | 3 | Recommended year of study:3, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2016) | Category: Food industry and food industry chemistry | 3 | Recommended year of study:3, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2015) | Category: Food industry and food industry chemistry | 3 | Recommended year of study:3, Recommended semester: Summer |