Registry

Module Specifications

Current Academic Year 2012 - 2013
Please note that this information is subject to change.

Module Title	Bioanalytical Practicals I
Module Code	BE353
School	School of Biotechnology
Online Module Resources
Module Co-ordinator	Semester 1: Michael Parkinson Semester 2: Michael Parkinson Autumn: Michael Parkinson
NFQ level	8	Credit Rating	5
Pre-requisite	None
Co-requisite	None
Compatibles	None
Incompatibles	None

Description

The purpose of this module is to provide students with the skills and understanding necessary for handling and quantitation of micro-organisms in a laboratory environment. To this end, you will work through Standard Operating Procedures commonly used in food and water microbiology and use procedures for surfaces to quantify microbial contamination. This is a continuously assessed laboratory module and attendance is compulsory and will be monitered.

Learning Outcomes

1. Analyse food and water samples for microbes and use these findings to determine the quality of food and water samples.
2. Culture microbes in batch and continuous culture, graphically analyse the results and use these to calculate microbial growth parameters.
3. Carry out a sequential 'multistep' protein purification scheme including ion-exchange and gel filtration chromatography and calculate yield and purification.
4. Carry out HPLC analysis to determine the concentration of an analyte and its purity.
5. Write up reports, to be viewed by an experimental scientist and by the general public, detailing their experimental findings and the conclusions that may be drawn from them.

Workload	Full-time hours per semester
*Type*	*Hours*	*Description*
Laboratory	24	Microbiology laboratory
Laboratory	24	Biochemistry laboratory
Independent learning time	77	Write-up of laboratory reports
Total Workload: 125

All module information is indicative and subject to change. For further information,students are advised to refer to the University's Marks and Standards and Programme Specific Regulations at: http://www.dcu.ie/registry/examinations/index.shtml

Indicative Content and Learning Activities

Assay for lyzozyme activity and protein.
Preparation of crude lyzozyme from egg-white.

Salt precipitation of lyzozyme by gel-filtration chromatography on sephadex G-100.
Purification of 'partially-purified' lyzozyme by cation-exchange chromatography.

Concentration of lyzozyme by reverse dialysis using solid polyethylene glycol.
Analysis of lyzozyme fractions by native and SDS Polyacrylamide electrophoresis.

Analysis of lyzozyme fractions and standards by Isoelectric focusing.
Computer learning system for teaching the use of HPLC and its applications.

Techniques to prepare and analyse samples for the HPLC analysis of drugs.
Determination of molar growth yield in batch and continuous microbial fermentation.

Food microbiology - analysis of samples by pour plates and spread plates.
Water microbiology - analysis of samples by MPN and membrane filtration.

Assessment Breakdown
Continuous Assessment	100%	Examination Weight	0%

Course Work Breakdown
Type	Description	% of total	Assessment Date
Report (s) (written / oral)	Report on the quality of bathing or drinking water	16%	Week 2
Report (s) (written / oral)	Report on the quality of food	17%	Week 2
Report (s) (written / oral)	Assessment of the growth characteristics of model and actual microbial fermentations	17%	Week 2
Report (s) (written / oral)	Report on protein purification	25%	Week 2
Report (s) (written / oral)	Report on HPLC purification of an analyte	25%	Week 2

Reassessment Requirement
Resit arrangements are explained by the following categories; 1 = A resit is available for all components of the module 2 = No resit is available for 100% continuous assessment module 3 = No resit is available for the continuous assessment component
This module is category 2

Indicative Reading List