Course

Unit 1

Basic Organic Chemistry   Introduction- Important elements in biology, concept of hybridization   Shape of water and ammonia molecules Acids and bases, pH, Henderson- Hasselbalch Equation Buffers Important functional groups in organic chemistry, Non-covalent interactions General types of reactions in  Biochemistry

Unit 2

Amino Acids and Proteins  Introduction, Classification Optical isomerism, chemical properties, Acid-base properties- polyionic nature, zwitter ions, pKa’s, pI, Peptide bond formation and properties, Classification of proteins. Levels of protein structure (brief mention of primary, secondary, tertiary & quaternary structures, Denaturation of Proteins.  

Unit 3

Carbohydrates Introduction, Sources, Classification into mono, di and polysaccharides. Classification of monosaccharides based on no. of carbonatoms.).   aldoses and ketoses, Fischer projections, Haworth structures , Anomers, Epimers,

Structure and functions of sugars, Disaccharides , Polysaccharides, Glycoconjugates.

Unit 4

Nucleic Acids Structures of purine and pyrmidine bases Nucleosides, nucleotides, RNA, & DNA Types of RNA Structure of DNA, Watson and Crick model

Unit 5

Lipids Lipids: Introduction, sources, Nomenclature Classification, Properties & Functions ,Fatty acids, Triacyl glycerols, Membrane lipids, Steroids,  Structure of steroid nucleus, Biological role of Cholesterol, fat soluble vitamins, Biological Membranes

1.  Lehninger, Nelson and Cox, Principles of Biochemistry, 5^th Edition, W.H.Freeman & Company
2. Voet & Voet, Fundamentals of Biochemistry, 3^rd Edition 2004.
3. Lubert Stryer, Biochemistry, 6 th Edition, W.H.Freeman and Company, 2007.
4. Graham Solomons and Craig B. Frhyle , Organic Chemistry, Eighth Edition John Wiley and Sons, 2004.