ADVANCED NUTRITIONAL BIOCHEMISTRY-I (PRACTICAL)

Paper Code: 
HFN 125
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

Course Objectives:

This course will enable the students to –

  1. Understand the basic principles of practical biochemistry
  2. Understand the biochemical methods and approaches used in nutritional biochemistry

Course  Outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

 

 

 

 

 

 

 

 

HFN  125

Advanced Nutritional Biochemistry-I

(Practical)

 

 

 

 

 

The students will be able to –

 

COFN17: Apply the concepts of mole, mole fraction, molarity in preparations of solutions of desired strengths and acquire skills to determine pKa value of amino acids.

 

COFN18: Develop competence in handing various chromatographic techniques and apply them in isolating and characterizing different biological molecules.

 

COFN19: Gain knowledge on the principles of Electrophoresis, Spectrophotometry and Colorimetry and their applications in biological investigations/experiments.

 

COFN20: Determine presence of biomolecules like carbohydrates, proteins, lipids, etc. in known and unknown samples.

 

COFN21: Acquire training to determine saponification value and iodine value of oil and different types of fats.

 

Approach in teaching:

Interactive Lectures, Discussion, Power Point Presentations, demonstration

 

Learning activities for the students:

Self-learning assignments, Effective questions, presentations, Field trips

 

 

Quiz,

Power Point Presentations, Individual and group projects, Semester End Examination, demonstration

 

 

 

 

 

Contents:

  1. Basic knowledge and working principles of
  • Spectrophotometry and colorimetry
  • Chromatography: Paper, TLC, Column
  • pH

 

  1. Basic knowledge of normality, molatity, percent solutions and dilutions
  2. Preparation of buffers and measurement of their pH with indicators and pH meter.
  3. Colours reactions for carbohydrates
  4. Glucose determination in food and blood by Nelson Somogyi Method.
  5. Determination of protein content by Biuret Method.
  6. Separation of Amino acids by TLC
  7. Estimation of cholesterol using Zlatkis Method..
  8. Estimation of
  • Saponification Number
  • Free Fatty Acids
  • Iodine Value

 

 

Essential Readings: 
  • Raghuramulu, Nair, and Kalyansundaram, A Manual of Laboratory Techniques, NIN Publications            
  • William S, 16th Ed. AOAC Official Methods of Analysis of the Association of Official Analytical Chemists
  • Sharma Sheel, Practical Biochemistry. Classic Publishing House, Jaipur-Delhi

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Academic Year: 
2020-2021
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