GATESyllabus:LifeSciences(XL)

GeneralAptitude(GA):CommontoAllPapers

Verbal Ability: English grammar, sentence completion, verbal analogies, word groups,instructions,criticalreasoningandverbaldeduction.

NumericalAbility:Numericalcomputation,numericalestimation,numericalreasoninganddatainterpretation.

SectionH:Chemistry(Compulsory)

Atomicstructureandperiodicity:Planck’squantumtheory,waveparticleduality,uncertaintyprinciple, quantum mechanical model of hydrogen atom; electronic configuration of atoms;periodic table and periodic properties; ionization energy, election affinity, electronegativity,atomicsize.

Structure and bonding: Ionic and covalent bonding, M.O. and V.B. approaches for diatomicmolecules, VSEPR theory and shape of molecules, hybridization, resonance, dipole moment,structureparameterssuchasbondlength,bondangleandbondenergy,hydrogenbonding,vanderWaalsinteractions.Ionicsolids,ionicradii,latticeenergy(Born‐HaberCycle).

s.p.anddBlockElements:Oxides,halidesandhydridesofalkaliandalkalineearthmetals,B,Al,Si,N,P,andS,generalcharacteristicsof3delements,coordinationcomplexes:valencebondandcrystalfieldtheory,color,geometryandmagneticproperties.

ChemicalEquilibria: Colligative properties of solutions, ionic equilibria in solution, solubilityproduct, common ion effect, hydrolysis of salts, pH, buffer and their applications in chemicalanalysis,equilibriumconstants(Kc,KpandKx)forhomogeneousreactions,

Electrochemistry: Conductance, Kohlrausch law, Half Cell potentials, emf, Nernst equation,galvaniccells,thermodynamicaspectsandtheirapplications.

ReactionKinetics:Rateconstant,orderof reaction,molecularity, activationenergy,zero, firstandsecondorderkinetics,catalysisandelementaryenzymereactions.

Thermodynamics: First law, reversible and irreversible processes, internal energy, enthalpy,Kirchoff’s equation, heat of reaction, Hess law, heat of formation, Second law, entropy, freeenergy,andworkfunction.Gibbs‐Helmholtzequation,Clausius‐Clapeyronequation,freeenergychangeandequilibriumconstant,Trouton’srule,Thirdlawofthermodynamics.

Basis of Organic Reactions Mechanism: Elementary treatment of SN1, SN2, E1 and E2reactions,HoffmannandSaytzeffrules,Additionreactions,MarkonikoffruleandKharasheffect,Diels‐Alder reaction, aromatic electrophilic substitution, orientation effect as exemplified byvariousfunctionalgroups.Identificationoffunctionalgroupsbychemicaltests

Structure‐ReactivityCorrelations: Acids and bases, electronic and steric effects, optical andgeometricalisomerism,tautomerism,conformers,conceptofaromaticcity.

SectionI:Biochemistry

Organizationoflife:Importanceofwater.Cellstructureandorganelles.Structureandfunctionof biomolecules: Amino acids, Carbohydrates, Lipids, Proteins and Nucleic acids. Biochemicalseparation techniques and characterization: ion exchange, size exclusion and affinitychromatography, electrophoresis, UV‐visible, fluorescence and Mass spectrometry. Proteinstructure, folding and function: Myoglobin, Hemoglobin, Lysozyme, Ribonuclease A,

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Carboxypeptidase and Chymotrypsin. Enzyme kinetics including its regulation and inhibition,VitaminsandCoenzymes.

Metabolism and bioenergetics: Generation and utilization of ATP. Metabolic pathways andtheir regulation: glycolysis,TCAcycle, pentosephosphatepathway, oxidativephosphorylation,gluconeogenesis, glycogen and fatty acid metabolism. Metabolism of Nitrogen containingcompounds:nitrogenfixation,aminoacidsandnucleotides.Photosynthesis:theCalvincycle.

Biological membranes: Transport across membranes. Signal transduction; hormones andneurotransmitters.

DNA replication, transcription and translation: Biochemical regulation of gene expression.Recombinant DNA technology and applications: PCR, site directed mutagenesis and DNA‐microarray.

Immune system: Active and passive immunity. Complement system. Antibody structure,function and diversity. Cells of the immune system: T, B and macrophages. T and B cellactivation. Major histocompatibilty complex. T cell receptor. Immunological techniques:Immunodiffusion,immunoelectrophoresis,RIAandELISA.

SectionJ:Botany

PlantSystematics:Systemsofclassification(non‐phylogeneticvs.phylogenetic–outline),plantgroups,molecularsystematics.

Plant Anatomy: Plant cell structure, organization, organelles, cytoskeleton, cell wall andmembranes; anatomy of root, stem and leaves, meristems, vascular system, their ontogeny,structureandfunctions,secondarygrowthinplantsandstellarorganization.

Morphogenesis & Development: Cell cycle, cell division, life cycle of an angiosperm,pollination, fertilization,embryogenesis, seed formation,seedstorageproteins,seeddormancyandgermination.

Concept of cellular totipotency, clonal propagation; organogenesis and somaticembryogenesis,artificialseed,somaclonalvariation,secondarymetabolisminplantcellculture,embryoculture,invitrofertilization.

PhysiologyandBiochemistry:Plantwaterrelations,transportofmineralsandsolutes,stressphysiology, stomatal physiology, signal transduction, N2 metabolism, photosynthesis,photorespiration; respiration, Flowering: photoperiodism and vernalization, biochemicalmechanisms involved in flowering; molecular mechanism of senencensce and aging,biosynthesis,mechanismofactionandphysiologicaleffectsofplantgrowthregulators,structureandfunctionofbiomolecules,(proteins,carbohydrates,lipids,nucleicacid),enzymekinetics.

Genetics: Principles of Mendelian inheritance, linkage, recombination, genetic mapping;extrachromosomal inheritance;prokaryoticandeukaryoticgenomeorganization, regulationofgene expression, gene mutation and repair, chromosomal aberrations (numerical andstructural),transposons.

Plant Breeding and Genetic Modification: Principles, methods – selection, hybridization,heterosis; male sterility, geneticmaps andmolecularmarkers, sporophytic and gametophyticselfincompability,haploidy,triploidy,somaticcellhybridization,marker‐assistedselection,genetransfermethodsviz.directandvector‐mediated,plastidtransformation,transgenicplantsandtheirapplicationinagriculture,molecularpharming,plantibodies.

EconomicBotany:Ageneralaccountofeconomicallyandmedicinallyimportantplants‐cereals,pulses,plantsyieldingfibers,timber,sugar,beverages,oils,rubber,pigments,dyes,gums,drugsandnarcotics.Economicimportanceofalgae,fungi,lichenandbacteria.

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PlantPathology:Natureandclassificationofplantdiseases,diseasesofimportantcropscausedby fungi, bacteria and viruses, and their controlmeasures,mechanism(s) of pathogenesis andresistance,moleculardetectionofpathogens;plant‐microbebeneficialinteractions.

EcologyandEnvironment:Ecosystems– types,dynamics,degradation,ecological succession;food chains and energy flow; vegetation types of the world, pollution and global warming,speciationandextinction,conservationstrategies,cryopreservation,phytoremediation.

SectionK:Microbiology

Historical Perspective: Discovery of microbial world; Landmark discoveries relevant to thefield of microbiology; Controversy over spontaneous generation; Role of microorganisms intransformationoforganicmatterandinthecausationofdiseases.

Methods in Microbiology: Pure culture techniques; Theory and practice of sterilization;Principlesofmicrobialnutrition;Enrichmentculturetechniquesforisolationofmicroorganisms;Light‐,phasecontrast‐andelectron‐microscopy.

MicrobialTaxonomyandDiversity:Bacteria,Archeaandtheirbroadclassification;Eukaryoticmicrobes:Yeasts,moldsandprotozoa;Virusesandtheirclassification;Molecularapproachestomicrobialtaxonomy.

Prokaryotic andEukaryotic Cells: Structure and Function: Prokaryotic Cells: cell walls, cellmembranes,mechanismsofsolutetransportacrossmembranes,FlagellaandPili,Capsules,Cellinclusions likeendosporesandgasvesicles;Eukaryoticcellorganelles:Endoplasmicreticulum,Golgiapparatus,mitochondriaandchloroplasts.

MicrobialGrowth:Definitionofgrowth;Growthcurve;Mathematicalexpressionofexponentialgrowth phase; Measurement of growth and growth yields; Synchronous growth; Continuousculture;Effectofenvironmentalfactorsongrowth.

ControlofMicro‐organisms:Effectofphysicalandchemicalagents;Evaluationofeffectivenessofantimicrobialagents.

Microbial Metabolism: Energetics: redox reactions and electron carriers; An overview ofmetabolism; Glycolysis; Pentose‐phosphate pathway; Entner‐Doudoroff pathway; Glyoxalatepathway; The citric acid cycle; Fermentation; Aerobic and anaerobic respiration;Chemolithotrophy;Photosynthesis;Calvincycle;Biosyntheticpathwayforfattyacidssynthesis;Common regulatory mechanisms in synthesis of amino acids; Regulation of major metabolicpathways.

Microbial Diseases and Host Pathogen Interaction: Normal microbiota; Classification ofinfectiousdiseases;Reservoirsofinfection;Nosocomialinfection;Emerginginfectiousdiseases;Mechanism of microbial pathogenicity; Nonspecific defense of host; Antigens and antibodies;Humoralandcellmediatedimmunity;Vaccines;Immunedeficiency;Humandiseasescausedbyviruses,bacteria,andpathogenicfungi.

Chemotherapy/Antibiotics: General characteristics of antimicrobial drugs; Antibiotics:Classification,modeofactionandresistance;Antifungalandantiviraldrugs.

MicrobialGenetics:Typesofmutation;UVandchemicalmutagens;Selectionofmutants;Amestest for mutagenesis; Bacterial genetic system: transformation, conjugation, transduction,recombination, plasmids, transposons; DNA repair; Regulation of gene expression: repressionandinduction;Operonmodel;BacterialgenomewithspecialreferencetoE.coli;Phageλanditslifecycle;RNAphages;RNAviruses;Retroviruses;Basicconceptofmicrobialgenomics.

Microbial Ecology: Microbial interactions; Carbon, sulphur and nitrogen cycles; Soilmicroorganismsassociatedwithvascularplants.

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SectionL:Zoology

Animal world: Animal diversity, distribution, systematics and classification of animals,phylogeneticrelationships.

Evolution:Originandhistoryoflifeonearth,theoriesofevolution,naturalselection,adaptation,speciation.

Genetics: Principles of inheritance, molecular basis of heredity, mutations, cytoplasmicinheritance,linkageandmappingofgenes.

Biochemistry and Molecular Biology: Nucleic acids, proteins, lipids and carbohydrates;replication,transcriptionandtranslation;regulationofgeneexpression,organizationofgenome,Kreb’scycle,glycolysis,enzymecatalysis,hormonesandtheiractions,vitamins.

CellBiology:Structureofcell,cellularorganellesandtheirstructureandfunction,cellcycle,celldivision, chromosomes and chromatin structure. Eukaryotic geneorganization and expression(Basicprinciplesofsignaltransduction).

AnimalAnatomyandPhysiology:Comparativephysiology,therespiratorysystem,circulatorysystem,digestivesystem, thenervoussystem, theexcretorysystem, theendocrinesystem, thereproductivesystem,theskeletalsystem,osmoregulation.

Parasitology and Immunology: Nature of parasite, host‐parasite relation, protozoan andhelminthicparasites,theimmuneresponse,cellularandhumoralimmuneresponse,evolutionoftheimmunesystem.

Development Biology: Embryonic development, cellular differentiation, organogenesis,metamorphosis,geneticbasisofdevelopment,stemcells.

Ecology: The ecosystem, habitats, the food chain, population dynamics, species diversity,zoogerography,biogeochemicalcycles,conservationbiology.

AnimalBehaviour:Typesofbehaviours,courtship,matingandterritoriality, instinct, learningandmemory,socialbehaviouracrosstheanimaltaxa,communication,pheromones,evolutionofanimalbehaviour.

SectionM:FoodTechnology

FoodChemistryandNutrition: Carbohydrates: Structure and functionalpropertiesofmono‐oligo‐polysaccharides including starch, cellulose, pectic substances anddietary fibre; Proteins:Classification and structure of proteins in food; Lipids: Classification and structure of lipids,Rancidity of fats, Polymerization and polymorphism; Pigments: Carotenoids, chlorophylls,anthocyanins, tanninsand myoglobin;Food flavours:Terpenes,esters, ketonesandquinones;Enzymes: Specificity, Kinetics and inhibition, Coenzymes, Enzymatic and non‐enzymaticbrowning;Nutrition:Balanceddiet,Essentialaminoacidsandfattyacids,PER,Watersolubleandfatsolublevitamins,Roleofmineralsinnutrition,Antinutrients,Nutritiondeficiencydiseases.

FoodMicrobiology:Characteristicsofmicroorganisms:Morphology,structureanddetectionofbacteria,yeastandmoldinfood,Sporesandvegetativecells;Microbialgrowthinfood:Intrinsicandextrinsicfactors,Growthanddeathkinetics,serialdilutionmethodforquantification;Foodspoilage:Contributing factors, Spoilagebacteria,Microbial spoilageofmilk andmilkproducts,meat andmeatproducts; Foodbornedisease:ToxinsproducedbyStaphylococcus,Clostridiumand Aspergillus; Bacterial pathogens: Salmonella, Bacillus, Listeria, Escherichia coli, Shigella,Campylobacter; Fermented food: Buttermilk, yoghurt, cheese, sausage, alcoholic beverage,vinegar,sauerkrautandsoyasauce.

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Food Products Technology: Processing principles: Canning, chilling, freezing, dehydration,control of water activity, CA and MA storage, fermentation, hurdle technology, addition ofpreservatives and food additives, Food packaging, cleaning in place and food laws.; Grainproductsprocessing:Millingofrice,wheat,andmaize,parboilingofpaddy,productionofbread,biscuits,extrudedproductsandbreakfastcereals,Solventextraction,refiningandhydrogenationof oil; Fruits, vegetables and plantation products processing: Extraction, clarificationconcentrationandpackagingoffruitjuice,Productionofjam,jelly,marmalade,squash,candies,andpickles,pectinfromfruitwaste,tea,coffee,chocolateandessentialoilsfromspices;Milkandmilkproductsprocessing:Pasteurizedandsterilizedmilk,cream,butter,ghee,ice‐cream,cheeseandmilkpowder;Animalproductsprocessing:Dryingandcanningoffish,postmortemchanges,tenderizationandfreezingofmeat,eggpowder.

FoodEngineering:Massandenergybalance;Momentumtransfer:FlowrateandpressuredroprelationshipsforNewtonianfluidsflowingthroughpipe,Characteristicsofnon‐Newtonianfluids– generalized viscosity coefficient and Reynolds number, Flow of compressible fluid, Flowmeasurement,Pumpsandcompressors;Heattransfer:Heattransferbyconduction,convection,radiation, boiling and condensation, Unsteady state heat transfer in simple geometry, NTU‐effectivenessrelationshipofco‐currentandcountercurrentdoublepipeheatexchanger;Masstransfer: Molecular diffusion and Fick’s Law, Steady state mass transfer, Convective masstransfer, Permeability of films and laminates;Mechanical operations: Energy requirement andrateofoperationsinvolvedinsizereductionofsolids,highpressurehomogenization,filtration,centrifugation,settling,sieving, flowthroughporousbed,agitationof liquid,solid‐solidmixing,and single screw extrusion; Thermal operations: Energy requirement and rate of operationsinvolvedinprocesstimeevaluationinbatchandcontinuoussterilization,evaporationof liquidfoods,hotairdryingofsolids,sprayandfreeze‐drying,freezingandcrystallization;Masstransferoperations: Properties of air‐water vapor mixture; Humidification and dehumidificationoperations.

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