Course Syllabus
Click to Expand: Economic Botany (Theory) Syllabus
Semester 3 (DSC/Core)
BOT-H-CC3-3-Th – Economic Botany – 75 Marks / 3 Credits
1. Origin of Cultivated Crops
- Concepts of centre of origin, their importance with reference to Vavilov’s work. Examples of major plant introductions; crop domestication and loss of genetic diversity; evolution of new crops / varieties, importance of germplasm diversity. (4 Lectures)
2. Cereals, Pulses, Oils and Rubber
- 2.1 Cereals: Rice, Wheat, Jowar and Bajra (cultivation, processing and uses), Millets as future cereals. Origin of Rice and Wheat.
- 2.2 Pulses and Legumes: Cultivation and uses of Gram, Mung Bean and Soyabean. Importance to man and environment.
- 2.3 Oil and fats: General description, Classification, Extraction, uses and health implications of Mustard, Groundnut, Sunflower, Coconut (Botanical name, family and uses). Essential oils- general account, extraction methods, comparison with fatty oils and their uses.
- 2.4 Rubber yielding plants: Para-rubber (Hevea brasiliensis), Assam rubber (Ficus elastica) - tapping, processing and uses.
- 2.5 Other natural rubber: Sources (Ceara rubber, Castilla rubber, Lagos silk rubber, Landolphia rubber, Guayule rubber, Dandelion rubber). (12 Lectures)
3. Sugar, Starch, Spices and Beverages
- 3.1 Processing of sugarcane to products and byproducts. Extraction / processing from Potato, Sugar beet and Palmyra palm.
- 3.2 Spices and condiments: Scientific names, family, economically important parts and uses of Ajwain, Cumin, Black Cumin, Mustard, Fenugreek, Coriander, Chillies, Bay leaf, Black Pepper, Cardamom (small and big), Clove, Cinnamon, Onion, Garlic and Ginger.
- 3.3 Beverages: Tea and coffee (plant habit, processing and uses). (9 Lectures)
4. Narcotics, Timbers and Fibres
- 4.1 Habit forming drugs with special reference to Poppy, Cannabis and Tobacco (processing, uses and health hazards).
- 4.2 Timber: General account with special reference to Sal, Teak, Mahogany and Sissoo.
- 4.3 Fibers: Classification on the basis of origin of fibres, Cotton, Flax and Jute (extraction and uses). (16 Lectures)
5. Vegetables and Fruits
- 5.1 Vegetables: Scientific names, family and edible parts - Potato, Pointed gourd, Brinjal, Tomato, Cauliflower, Cabbage, Lady´s finger, Ridge gourd, Cucumber, Spinach, Carrot, Pea, Beans, Drumstick, Radish and Sweet potato.
- 5.2 Fruits: Scientific names, family, types of fruits and edible parts: Mango, Papaya, Custard apple, Pineapple, Tamarind, Jackfruit, Banana, Guava, Pomegranate, Apple, Strawberry, Wood apple, Litchi and Grapes. (4 Lectures)
Previous Year Questions
2024
BOTANY — HONOURS
Paper : DSCC-3
(Economic Botany)
Full Marks : 75
1. Answer any six questions from the following:
2 × 6
(a) Distinguish between primary and secondary centre of origin. (2)
(b) What is green manure? Give one example. (1+1)
(c) Write the scientific names of the plants yielding – ceara rubber and landolphia rubber. (1+1)
(d) Write the scientific name and parts used to produce oil from mustard and sunflower. (1+1)
(e) Mention the scientific name and active constituent of poppy plant. (1+1)
(f) What are the differences between spices and condiments? (2)
(g) Mention two uses of sissoo wood. (2)
(h) State the sources of fibres from cotton and flax plant. (1+1)
(i) Mention the types of fruits – tamarind and custard apple. (1+1)
2. Answer any three of the following:
5 × 3
(a) What do you mean by narcotics? Mention the health hazards of Cannabis plant. (2+3)
(b) Write a brief note on the methods of propagation of potato. (5)
(c) Write the scientific name, parts used and uses of any two of the following: Coriander, Black pepper, Clove, Cinnamon. ((1½+1)x2)
(d) Describe in brief the extraction process of jute fibres. (5)
(e) Write the scientific names of Jowar and Bajra. Comment on the significance of millets as future cereals. (2+3)
3. Answer any four of the following:
12 × 4
(a) What is ‘centre of origin of cultivated crops’? Briefly describe the Vavilovian centre of origin mentioning specific crops of each region. Comment on the reasons behind loss of genetic diversity. (2+6+4)
(b) Describe the process of rubber tapping and explain the steps involved in the processing of natural rubber from Para-rubber and Assam rubber. (6+6)
(c) Distinguish between essential oils and fats. Discuss, in brief, different extraction methods of essential oils. Write the scientific name, family and uses of groundnut and coconut. (2+6+4)
(d) Comment on different types of teas based on their processing method. Enumerate briefly the steps involved in processing of black tea. What are the uses of tea and coffee? (3+6+3)
(e) Describe the steps involved in the processing of sugarcane. Name the products and by-products of sugarcane industry. How is sugar extracted from sugar beet? (7+2+3)
(f) Write the scientific name, family and edible parts of the following: ((1+½+½)x6)
(i) Cauliflower
(ii) Tomato
(iii) Sweet potato
(iv) Pineapple
(v) Pomegranate
(vi) Litchi.
(i) Cauliflower
(ii) Tomato
(iii) Sweet potato
(iv) Pineapple
(v) Pomegranate
(vi) Litchi.
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