COURSE OUTLINE                                                                                               SPRING 2020

Course Tittle: Chemistry and Fundamental Biochemistry

Course Code: CHEM-302     

Credit Hours: (2+1)=03

Instructor: DR. MUBSHARA SAADIA

Email: mubshara.saadia.edu.pk

DESCRIPTION& OBJECTIVES

Aim and objectives: The course is aimed for explaining the basic principles of Chemistry and Biochemistry. The knowledge of fundamentals of biochemistry is essential for students, especially with agriculture subjects as it provides the knowledge of basic biomolecules and its vital functioning in the biological system. This will be accompanied by following objectives;

• Develop understanding of students about the basic principles of chemistry and biochemistry, role of biomolecules in plant metabolism and mechanism of actions of different enzymes and proteins in plant cell.
• Provide knowledge about the biochemical reactions involved in energy production and especially in Photosynthesis.
• Explain the interconnection of different pathways related to energy homeostasis of plant cells.

Description: The course contents are designed according to the instructions suggested by HEC in course guidelines. The course contents will enable students to the basic operating principles of bio-molecules, cell metabolism, and also the food production and utilization pathways in plant cell.  Through the contents the student will acquire the knowledge about the nature of biomolecules and interactions between these in different biochemical metabolic pathways. Students will be able to know the protective, metabolic and basic biological activities of cell biomolecules.

Learning Outcome: Students will be expected to gain an understanding of the basic biochemistry of plant cell related to food and energy production and metabolism.

READINGS

1. Lehninger, A.L. Principles of Biochemistry, Worth Publisher, New York (2001).
2. Taiz, L. and E. Zeiger. Plant physiology. 3rd edn. Sinauer Associates Inc., Publishers Sunderland, Massachusetts U.S.A.
3. Jain, J.I., S. Jain, N. Jain. Fundamentals of Biochemistry.  S. Chand & Company Ltd. Ram Nagar, New Delhi-110 055 (2005).
4. Chesworth, J.M., T. Stachburry and J.R. Scaiize. 1999. An Introduction to Agricultural Biochemistry. Chapman and Hall, New York, USA.
5. Daniels, F. and A. Alberty. 1983. Experimental Physical Chemistry. 5th Ed. McGraw Hill Book Co. Inc., New York, USA.
6. Goodwin, T.W. and P. Mercer. 1998. Plant Biochemistry. Pergamen Press, Oxford, UK.
7. Hawk, P.B., B.L. Osor and W.H. Summerson. 1968. Practical Physiological Chemistry, McGraw Hill Co. Inc., New York, USA.
8. Helrich, K. 1990. Official Methods of Analysis. Vol. 1, 15th Edition, Association of Official Analytical Chemists Inc. USA.

CONTENTS

Theory

Carbohydrates: Definition and classification, Monosaccharides; pyranose and furanose ring structures. Sterioisomerism and optical isomerism. Glycosidic bond, glycosides. Disaccharides; structures, occurrence and properties. Polysaccharides, structures, occurrence and chemical properties of starch, glycogen and cellulose. Carbohydrate metabolism, respiration, glycolysis, Kreb’s cycle and fermentation. Electron transport chain. Photosynthesis, energy conversion, carbon flaxation, C3, C4 and CAM plant photorespiration.

Proteins: Definition and classification, classification and structures of amino acids, essential and non-essential amino acids. Peptide bond, polypeptide chain and primary, secondary, tertiary and quartenary structrures of proteins. Biochemical functions of proteins. Enzymes and co-enzymes.

Lipids: Definition and classification, structures and classification of fatty acids, essential and non-essential fatty acids. Ester formation, simple and mixed triglycerides. Fats and oils; hydrogenation, oxidation and rancidity, b-oxidation of fatty acids.

Nucleic Acids: Structural and functional differences between DNA and RNA. Structures of DNA and RNA, Central Dogma and its significance. Fundamentals of DNA replication, transcription and translation.

Practical

Proximate analysis of food/plant materials for moisture, crude protein, crude fibre, ash, ether extract and nitrogen free extract. Determination of true protein and oil contents of plant materials. Estimation of vitamin-C and pectin in fruit juices. Estimation of glucose, fructose and starch in plant products.

COURSE SCHEDULE

RESEARCH PROJECT

No research project is assigned.

ASSESSMENT CRITERIA

Sessional: 08 marks (Presentation+Participation)

Practical: 20

Mid:          12

Final exam: 20 (Total: 60)

RULES AND REGULATIONS

Minimum 75% class attendance is required.