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 (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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The students will be able to –
COFN16:Competent in handing various chromatographic techniques and apply them in isolating and characterizing different biological molecules. COFN 17:Calculate the concentration and presence of biomolecules like carbohydrates, proteins, lipids, etc. in known and unknown samples. COFN 18:Determine saponification value and iodine value of oil and different types of fats.
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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
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CONTENTS
· Basic knowledge and working principles of
· Spectrophotometry and colorimetry
· Chromatography: Paper, TLC, Column
· pH
· Basic knowledge of normality, molatity, percent solutions and dilutions
· Preparation of buffers and measurement of their pH with indicators and pH meter.
· Colours reactions for carbohydrates
· Glucose determination in food and blood by Nelson Somogyi Method.
· Determination of protein content by Biuret Method.
· Separation of Amino acids by TLC
· Estimation of cholesterol using Zlatkis Method..
· 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
Journals:
· Journal of Nutritional Biochemistry
· Journal of Clinical Biochemistry and Nutrition
· Annual Review of Biochemistry