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FUNDAMENTALS OF BIOLOGICAL CHEMISTRY

FUNDAMENTALS OF BIOLOGICAL CHEMISTRY


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माहिती

प्रस्तावना

Term I
1. Introduction to Biological Molecules
1.1 Introduction
1.2 Biological molecules and the cell
1.3 Complex biomolecules
1.4 Chemical composition of man
1.5 The cell
1.6 Types of cell
1.7 Cell organelles
1.8 Hierarchy in cell structures
1.9 Water: Its effect on dissolved biomolecules
1.10 Physical properties of water
1.11 Weak interactions in aqueous solutions
1.12 Functions of bonds
2. Chiral Interaction, pH, pK and Buffers
2.1 Introduction
2.2 Common functional groups and ring structures in biochemistry
2.3 Isomerism (Greek: Isos-Equal, Meros - Parts)
2.4 Optical isomers
2.5 Chirality and optical activity
2.6 Asymmetric carbon atom or chiral carbon
2.7 Configuration of chiral molecules
2.8 Acidity and alkalinity
2.9 Concept of acid and base
2.10 Concept of pH
2.11 Ionic product of water
2.12 Numerical problems
2.13 Weak acids and bases have characteristic dissociation constants
2.14 Strong and weak acids
2.15 Titration of a weak acid by a strong base
2.16 Buffers
2.17 Mechanism of buffer action
2.18 Buffering capacity
2.19 Henderson-hasselbalch equation
2.20 Numerical problems
2.21 Buffering against pH changes in biological systems
3. Reactions of Mechanism
3.1 Introduction
3.2 Breaking and forming of bonds
3.3 Reaction intermediates
3.4 Types of reagents
3.5 Types of reactions
3.6 Nucleophilic substitution reactions
3.7 Esters
3.8 Base hydrolysis of ester
3.9 Acid hydrolysis of esters
3.10 Hydrolysis
3.11 L-Serine hydrolyase
4. Carbohydrates
4.1 Introduction
4.2 Definition carbohydrates
4.3 Source of carbohydrates
4.4 Nomenclature
4.5 Classification of carbohydrates
4.6 Functions of carbohydrates
4.7 Reactions of monosaccharides (Glucose)
4.8 Synthesis of carbohydrates
4.9 Fischer projection and perspective formulas
4.10 D-Glyceraidehyde as a reference compound
4.11 Configuration of D(+) Glucose
4.12 Cyclic structure of glucose (Ring Formation)
4.13 Some common monosaccharides
4.14 Disaccharides
4.15 Polysaccharides (Glycans)
5. Lipids
5.1 Introduction
5.2 Functions of lipids
5.3 Lipids superior to carbohydrates as source of energy
5.4 Classification of lipids
5.5 Fatty acids
5.6 Steroids
5.7 Resolution and analysis of lipids
6. Vitamins
6.1 Introduction
6.2 Classification of vitamins
6.3 Water soluble vitamins (Vitamins with Coenzyme Function)
6.4 Fat soluble vitamins
Term II
7. Structure and Properties of Amino Acids
7.1 Introduction
8. Protein Structure
8.1 Nature of amino acids
8.2 Peptide bond
8.3 Primary structure
8.4 Determination of primary structure of proteins
8.5 Secondary structure
8.6 Tertiary structure
8.7 Secondary and tertiary structure is determined by X ray
8.8 Quaternary structure
8.9 Quaternary structure determination molecular weight
9. Protein Purification
9.1 Principles of protein purification
9.2 Fractional precipitation with salts
9.3 Fractional precipitation with organic solvents
9.4 Chromatographic methods
9.5 Electrophoretic methods of protein purification
9.6 Visualization of proteins in the gel
10. Nucleic Acids
10.1 NUleotides and nucleosides
10.2 Purines and pyrimidines
10.3 The Ribonucleotide units of RNAs the 3' 5' phosphodiester bonds
10.4 DNA sequence
10.5 structure of nucleic acids
10.6 The B and Z forms of DNA
11. Enzyme Classification
11.1 Need of classification
11.2 The enzymes commission's system of classification
11.3 Six main classes of enzymes
11.4 Types of enzymes
11.5 Role of enzymes in catabolism and anabolism
12. Enzyme as Catalysts
12.1 Enzymes
12.2 Catalysis
12.3 Catalytic mechanisms
12.4 Role of cofactors in enzyme catalysis
12.5 Coenzymes
12.6 Detailed mechanisms of enzyme catalysis

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FUNDAMENTALS OF BIOLOGICAL CHEMISTRY

FUNDAMENTALS OF BIOLOGICAL CHEMISTRY

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