Biochemistry: Syllabus

Shubham Thorat
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UNIT-I

1) Introduction to Biochemistry:

    a. Scope and importance of biochemistry

    b. Cell structure: plant cell, animal cell different organelles structure function.

    c. Structure of water

    d. Acid-base concept

    e. Buffer and pH

    f. Hydrogen bonding

    g. Hydrophobic, Electrostatic and van der Waals forces



UNIT-II


1) Bioenergetics:

    a. Fundamentals of thermodynamic principles applicable to biological processes.

    b. Bioenergetics



2) Bio molecules:

    a. Classification, structure and functions of carbohydrates

    b. Classification, structure and functions of lipids

    c. Classification, structure and functions of amino acids 

    d. Classification, structure and functions of proteins

    e. Nucleic acids-structure, functions and properties



3) Enzymes and vitamins:

    a. Classification of Enzymes

    b. Factors affecting enzyme activity:

        i) Substrate concentration

        ii) Enzyme concentration

        iii) Temperature

    c. Mechanism of enzyme action:

        i) Ribonuclease A

        ii) Chymotrypsin

        iii) Lysozyme

    d. Structure, biological functions and classification of vitamins

    e. Hormones: animals, plants and insects



4) Metabolism:

    a. Basic concept, catabolism, anabolism

    b. Metabolism of carbohydrates- 

        i) Glycolysis

        ii) TCA cycle 

        iii) Pentose phosphate pathway

        iv) Glyoxylate cycle

        v) Electron transport chain

    c. Fatty acid oxidation.

    d. Oxidative phosphorylation

    e. Metabolism of lipids

    f. Metabolism of proteins

    g. Metabolism of nucleic acids

    h. General reactions of amino acid degradation



UNIT-III

1) Secondary metabolites:

    a. Secondary metabolites role and classification

    b. Terpenoids, alkaloids, phenolics and their applications in food and pharmaceutical industries.

    c. Recombinant DNA technology

    d. Secondary metabolites: Terpenoids

    e. alkaloids, phenolics their applications in food and pharmaceutical industries.



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