COURSE NAME: Biochemistry
PROGRAM: B.Sc. Biotechnology and B.Sc. Microbiology


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

Reference Books

  1.  Lehninger, Nelson and Cox, Principles of Biochemistry, 5th Edition, W.H.Freeman & Company
  2. Voet & Voet, Fundamentals of Biochemistry, 3rd 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.