COURSE OUTLINE                                                                                                 Spring -2020

Course Title: Biochemistry-I

Course Code: CHEM-521

Credit Hours: (3+1) 04

Instructor: Dr. Mubshara Saadia

Email: [email protected]

DESCRIPTION& OBJECTIVES

Biochemistry is one of the basic subjects of life sciences that explain the chemical and molecular basis of life. In the list of most noble professions, medical and food security are at the top. These professionals, along with many other experts of the life sciences are trained in biochemistry as a fundamental and compulsory subject. The current course is an introduction to the cellular components and the basic biomolecules, like vitamins, proteins, carbohydrates, nucleic acids, lipids and their constituents. The students learn about the chemical structure and the biological functions of these “the most important” compounds on our earth. The subject is all about the arrangement of atoms and molecules and the physical and chemical interactions among these molecules to perpetuate life. An introduction to disease mechanism and drug design is also included in the course.

READINGS

1. Lehninger, A. L. Principles of Biochemistry, Worth Publisher, New York (2001).
2. Voet, D. and J. G. Voet, Biochemistry, John Wiley & Sons, New York. (2001).
3. Jain, J.I., S. Jain, N. Jain. Fundamentals of Biochemistry.  S. Chand & Company Ltd. Ram Nagar, New Delhi-110 055 (2005).
4. Murray, R. K., P. A. Mayes, D. K. Granner and V. W. Rodwell, Harper’s. Biochemistry, Appleton and Lange (2000).
5. Zubay, G. Biochemistry, 4th Edition Macmillan Publishing Co. (1999).
6. Stryer, L. Biochemistry, Freeman & Co. (1994).
7. Bryce, C. F. A., Microcomputers in Biochemistry: A practical approach, Oxford University Press. (1992).

CONTENTS

History and Scope of Biochemistry. Origin and nature of biomolecules.

A: Carbohydrates

Definition and Classification, Monosaccharides: Pyranose and Furanose ring structures. Sterioisomerism and Optical isomerism. Disaccharides; Structures, Polysaccharides, starch, Glycogen and Cellulose. Modified Carbohydrates, Glycoproteins and Glycolipids

B: Proteins

Amino acids, classification and properties. Stereochemistry, Primary, Secondary, Tertiary and Quaternary structures Biological functions of proteins and peptides, Protein folding and Stability.

C: Enzymes

Chemical Nature, Nomenclature and Classification. Enzyme activity. Coenzymes and immobilized enzymes, Specificity of Enzymes, Enzyme Inhibition. Regulation of Enzyme activity.

D: Lipids

Structures and classification of Fatty Acids, essential and non-essential fatty acids, Phosoholipids, Fats and oils; Hydrogenation, Oxidation and Rancidity, Beta-oxidation of fatty acids, Lipid Bilayer, Lipid Mobility.

E: Nucleic Acids

Purines and pyrimidines, nucleosides and nucleotides, Structural and functional differences between DNA and RNA. Types of DNA and RNA, their functions in biological systems. Central Dogma and its significance. Fundamentals of DNA Replication, Transcription and Translation.

F: Vitamins

Introduction, classification, chemistry and biological significances of vitamins A, B, C, D, E and K.

Biochemistry Lab – I  (Cr.01)

1. Safety Lab Practices
2. Standard Buffer preparation and use of pH meter.
3. Operation and use of micropipettes
4. Qualitative Tests for carbohydrates (Mono-, Di-, and polysaccharides, Pentoses and  Hexsoses).
5. Quantitative Determination of Reducing Sugars by using Calorimetric Method (Spectrometric).
6. Enzymatic Hydrolysis of Glycogen and Starch.
7. Phenyl Hydrazine Test for Reducing Sugars (Osazone Test).
8. Effect of Alaklies on Sugars. 
9. Qualitative tests for fats, Sterols and Phospholipids
10. Saponification Tests and Iodine Values of Fat.
11. Isolation of DNA by from Plants and Animal Tissues
12. Qualitative tests for Amino Acids.
13. Estimation of protein by Kjeldahl, Lowery methods.
14. Separation of Amino Acids using Paper Chromatography and Thin Layer Chromatography (TLC).
15. Determination of Ash Contents of Food.
16. Determination of Percentage Moisture Contents of Dry Mass in Food
17. Determination of Ascorbic acid in Lemon Juice.
18. Use of Online available Protein Databases.
19. Determination of Secondary structure of Proteins using online available software.

COURSE SCHEDULE

Note: You can reserve one week for sessional or mid-term exam, and, if you wish, one week for student presentations of the assigned research project

RESEARCH PROJECT

State here the prerequisites of the assigned research project, including term paper or lab assignment, etc.

No. Project assigned

ASSESSMENT CRITERIA

Write here the distribution of marks. You can choose any or all from below for the purpose.

Sessional: 15

Practical: 25

Mid+Final exam: 15+45 marks

Total=100

RULES AND REGULATIONS

75 % attendance is compulsory.