Registry
Module Specifications
Archived Version 2003 - 2004
Module Title |
Practical Biology
|
Module Code |
BE151
|
School |
School of Biotechnology
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Online Module Resources
|
Level |
1
|
Credit Rating |
5
|
Pre-requisite |
None
|
Co-requisite |
None
|
|
Module Aims
|
To introduce students to the practical study of biology, and to develop basic skills in laboratory technique and in the recording and analysis of experiments.
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Learning Outcomes
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At the end of the course the student should be able to:
7 Handle a microscope, prepare simple specimens for microscopy and interpret microscopic structures;
7 Culture microorganisms and quantify their growth;
. Be able to link relevant theory to practise.
7 Use a variety of methods to separate and quantify biological molecules;
7 Write up a biological laboratory report in a concise and effective manner;
|
Indicative Time Allowances
|
|
Hours
|
Lectures |
0
|
Tutorials |
0
|
Laboratories |
72
|
Seminars |
0
|
Independent Learning Time |
3
|
|
|
Total |
75
|
Placements |
|
Assignments |
|
|
NOTE
|
Assume that a 5 credit module load represents approximately 75 hours' work, which includes all teaching, in-course assignments, laboratory work or other specialised training and an estimated private learning time associated with the module.
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Indicative Syllabus
|
|
Assessment | Continuous Assessment | 100% | Examination Weight | 0% |
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Indicative Reading List
|
Essential:
Supplementary:
7 Biological Science (3rd edition or later). Keaton (W.W. Norton)
7 Theory & practice in experimental bacteriology. Meynell G.G. & Meynell E. (1970)
7 Manual of Methods for General Bacteriology. American Society of Microbiology (1981)
7 Microbiology. Pelczar Reid & Chan. (McGraw-Hill) (1977)
7 Microbiology, an Introduction. Tortura, Funk & Case.
|
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Programme or List of Programmes
|
AC | BSc in Chemical and Pharmaceutical Sc. |
AS | BSc in Analytical Science |
BT | BSc in Biotechnology |
CES | BSc Common Entry into Science |
ESH | BSc Environmental Science & Health |
SCI | BSc Science International |
Archives: | |