Course Section:2021SYR BIOL-1315-0525
Availability (updated hourly):
Limited seats available
An examination of the principal components of the immune system and how they function to produce an immune response. Students isolate and purify an enzyme from a bacterial source. Students also perform immune-based techniques for the detection and quantification of organic compounds, including those from bacterial origins. This course provides instruction on basic laboratory techniques including casting and running acrylamide gels as well as gel imaging using visible light. Additional focus on basic microbiological techniques such as media preparation, autoclaving and sterilization, quantification of bacterial growth, and isolation and purification of bacterial enzymes.
Credit Related Information:
This credit course is required for acceptance into the 3rd year of the Bachelor of Bioscience Technology Joint Degree. This course can be applied as a transfer credit towards Holland College's BIOL1310 Immunology.
This course requires BIOL1300 Microbiology or approval of the Learning Manager. Students registering for this course should have completed their first two years of BSC (Chemistry or Biology) and are intending to enter Yr2 of the Bioscience Technology Program.
Microbiology: An Introduction (13th ed.)
Plus Mastering Microbiology with Pearson eText
Tortora, Funke and Case, ISBN-13: 978-0134729336
If book is already in possession: You will need to purchase the software (which can be purchased separately online)
Dr. Jessica Livingston
|Start Date||End Date||Location|
|May 25, 2021||Jun 11, 2021||Prince of Wales Campus|
|Monday Tuesday Wednesday Thursday Friday||9:00 AM||4:00 PM||204C|
Please note: Students are only able to register for a course after they have completed any of the pre-requisites listed above.
Please note: If English is not your first language, you are required to meet Holland College’s English proficiency requirements prior to commencing studies. Recognized English proficiency tests can be found at the following link: Language Skills